Lunch: Chicken Patty Sandwiches, Chips and Oranges
Dinner: Brunswick stew and Rice
Today has, so far, not been much of a “Monday”. Of course, I’m still at work and haven’t braved the traffic home yet. But, so far I can’t complain and that’s saying something because I had to get groceries today. Ok, I only had to get half of the groceries as I got the Kroger half yesterday. Still, Sam’s Club was blessedly empty and I got in, got out and got everything that I needed and was even under budget. Staying in budget has been a constant struggle this semester. With such a low budget, it’s been tough coming up with menus that will satisfy the frat boy’s desire for a meat-filled mini feast that’s still budget friendly and varied. If there’s one thing I can’t stand, it’s make the same thing week after week. Any way… I’m a little off topic. There were no major snafus making lunch and the guys seemed to enjoy it (even if it was sort of a cafeteria-ish lunch). It is 2:45 and dinner is almost ready. Of course, the Brunswick stew recipe is rather dump, cover and leave. It almost belongs in that Man a Can a Plan Recipe Book.
Brunswick stew is a very Southern dish. I’d never heard of it before coming to GA. Then, when it was explained to me, I was told it was made with squirrel and rabbit. It might have once been made with small rodent and there are probably places where you can find it prepared that way, I just don’t go there. Banjos scare me. No, Brunswick stew is generally made with shredded pork and/or chicken. Everyone you meet has a different recipe for it. It is most frequently to be found in real barbeque joints. In case you don’t know the difference. To any good southerner, barbeque refers as much to the sauce as the preparation of the meat. To a Southerner, a barbeque is not a get together with friends where you serve hot dogs and hamburgers off the grill. That is called grilling. No, barbeque consists of slow-cooked, smoked meat that is accompanied by barbecue sauce. There are several different variations to this sauce, a South Carolina sauce is generally mustard based while a North Carolina Sauce is thinner and spicier. Kansas City sauce is the kind most typically found on grocery store shelves, it’s thick and sweet and not as sharp or spicy as other sauces. Georgia sauce is somewhere in-between. It’s usually thinner and more vinegar based with hints of sweetness. This is just the kind of sauce I like. Again, I’m off on a tangent (although anyone who’s had real south barbecue will forgive me for wanting to clarify). The backbone of most Brunswick stew is pulled pork, a southern barbeque staple. Pulled pork is a Boston butt that’s been smoked slow and low until it’s falling-apart tender. The meat is then pulled apart to form long, thin shreds of pork. This makes the stew thick and super hearty. A good Brunswick stew is almost thick enough to eat with a fork.
Brunswick Stew
Serves 26
1 large Onion, chopped
2 Green Bell Peppers, chopped
4 cups Frozen Okra
6 pounds Barbeque Pulled Pork
6 cans Rotelle Tomatoes
1 bulk-size can Tomato Sauce
4 cups Frozen Corn
2 quarts Chicken Broth
2 teaspoons Salt
2 teaspoons Pepper
1 ½ cups Barbecue Sauce
1 ½ tablespoons Worcestershire Sauce
4 cups Canned Chicken, shredded
Combine all ingredients in a slow cooker. Cover and cook on high for 4 hours.
Note: Barbecue Pulled Pork can be found in bulk (4 pounds each) at Sam’s Club or can be found in small tubs at any grocery store. You can also use left-over pulled pork from last week’s Jamaican Pulled Pork. While it isn’t traditional smoked pulled pork… it certainly works.
As Always, I have tried most of these recipes at home before cooking them for the guys, if you would like a more family friendly sized recipe… let me know and I’ll give it to you (free of charge too! ;-) )
Monday, February 8, 2010
Friday, February 5, 2010
Because I Didn't Want To
Brunch: Raisin Walnut Monkey Bread, Sausage and Fruit
Friday is typically grocery day. But, I decided to postpone grocery day. Here are my reasons:
1. When I woke up this morning, the cat was cuddled up next to me under the blanket, and I didn’t have the heart to move him so I slept in a little longer.
2. It’s raining. It rained all night; it rained all morning; it’s still raining.
3. It’s Friday before the Super Bowl, and Sam’s club would be packed.
4. Traffic on a rainy Friday is usually abysmal.
5. I’m lazy and wanted to go home and cuddle my cat some more.
Speaking of abysmal traffic, I was late getting in this morning because of the rain-related back up. When I got in, I got straight to business. Not 5 minutes after I got there, one of the brothers came down. He poked his head in and said, “Oh good, you’re here.” Apparently some of the brothers were worried because I wasn’t there yet. They weren’t concerned about my safety on a wet dismal day where the roads were slick. They were concerned they wouldn’t get their monkey bread on time. They didn’t, it was 15 minutes late getting out, but no one came down to check on it in that 15 minutes so I don’t think it really mattered. Although, I’ve come to realize that you don’t get between these boys and their monkey bread. When I first started here, none of them even knew what monkey bread was (clearly not a lot of boy scouts in the lot). But they realized they really really love it, and I have heard a boy who was not on the meal plan attempt to trade one of the boys who was on the plan beer for his plate of monkey bread. That’s a pretty serious trade there. Frat boys take their beer seriously.
As it is Super Bowl weekend, I thought I might give you a meal idea that is easy, cheap to make in bulk and delicious. I made this for the guys and it was a huge success, and if it passes frat boy standards, it’s certainly worthy of football fare. It’s Jerk Pulled Pork. You can fix it ahead of time and just reheat it for game time. It also freezes well in case you want to make a big batch just to have some on hand.
Jerk Pulled Pork
Serves 28
10 lbs Pork Shoulder (boneless is good, but I couldn’t find it at Sam’s so I used bone-in, and it worked just fine. You can also use pork roast)
2 liters Coke or Dr Pepper (I like using Dr. Pepper because it lends a little something-something to the mix)
1 bottle Jamaican Jerk Rub or Dry Seasoning Blend (approx 1/3 cup)
2 quarts BBQ Sauce
Rub the meat down with the Jerk spices until it’s seasoned on all sides. Place in a slow cooker and add coke. Put on low and cook for 8 hours. After 8 hours, pork should be falling apart. Remove the roast(s) from the slow cooker and discard all but 2 cups of juice. Using 2 forks, shred the pork. Return the pork to the slow cooker and add reserved juice and BBQ sauce and stir until pork is coated. Cover and cook for an additional 30 minutes. Serve on buns or garlic toast with pickled pepperoncini slices.
Note: You can also make this in the oven, it just takes a while. You’ll want to use a heavy duty casserole with high sides like a cast-iron dutch oven or an oven-proof ceramic crock. It needs to be tightly covered with foil or a lid. Bake for 6-7 hours on 200.
Friday is typically grocery day. But, I decided to postpone grocery day. Here are my reasons:
1. When I woke up this morning, the cat was cuddled up next to me under the blanket, and I didn’t have the heart to move him so I slept in a little longer.
2. It’s raining. It rained all night; it rained all morning; it’s still raining.
3. It’s Friday before the Super Bowl, and Sam’s club would be packed.
4. Traffic on a rainy Friday is usually abysmal.
5. I’m lazy and wanted to go home and cuddle my cat some more.
Speaking of abysmal traffic, I was late getting in this morning because of the rain-related back up. When I got in, I got straight to business. Not 5 minutes after I got there, one of the brothers came down. He poked his head in and said, “Oh good, you’re here.” Apparently some of the brothers were worried because I wasn’t there yet. They weren’t concerned about my safety on a wet dismal day where the roads were slick. They were concerned they wouldn’t get their monkey bread on time. They didn’t, it was 15 minutes late getting out, but no one came down to check on it in that 15 minutes so I don’t think it really mattered. Although, I’ve come to realize that you don’t get between these boys and their monkey bread. When I first started here, none of them even knew what monkey bread was (clearly not a lot of boy scouts in the lot). But they realized they really really love it, and I have heard a boy who was not on the meal plan attempt to trade one of the boys who was on the plan beer for his plate of monkey bread. That’s a pretty serious trade there. Frat boys take their beer seriously.
As it is Super Bowl weekend, I thought I might give you a meal idea that is easy, cheap to make in bulk and delicious. I made this for the guys and it was a huge success, and if it passes frat boy standards, it’s certainly worthy of football fare. It’s Jerk Pulled Pork. You can fix it ahead of time and just reheat it for game time. It also freezes well in case you want to make a big batch just to have some on hand.
Jerk Pulled Pork
Serves 28
10 lbs Pork Shoulder (boneless is good, but I couldn’t find it at Sam’s so I used bone-in, and it worked just fine. You can also use pork roast)
2 liters Coke or Dr Pepper (I like using Dr. Pepper because it lends a little something-something to the mix)
1 bottle Jamaican Jerk Rub or Dry Seasoning Blend (approx 1/3 cup)
2 quarts BBQ Sauce
Rub the meat down with the Jerk spices until it’s seasoned on all sides. Place in a slow cooker and add coke. Put on low and cook for 8 hours. After 8 hours, pork should be falling apart. Remove the roast(s) from the slow cooker and discard all but 2 cups of juice. Using 2 forks, shred the pork. Return the pork to the slow cooker and add reserved juice and BBQ sauce and stir until pork is coated. Cover and cook for an additional 30 minutes. Serve on buns or garlic toast with pickled pepperoncini slices.
Note: You can also make this in the oven, it just takes a while. You’ll want to use a heavy duty casserole with high sides like a cast-iron dutch oven or an oven-proof ceramic crock. It needs to be tightly covered with foil or a lid. Bake for 6-7 hours on 200.
Tuesday, February 2, 2010
Stupid Picky Fart Boys
Lunch: BBQ Lil’ Smokies and French Fries
Dinner: Chicken and Sausage Paella and Rolls
Despite the gloomy, rainy weather, today doesn’t seem as bad as yesterday. But then again, I still have half the day. The rain even held off long enough for me to take my walk today. Hooray me for continuing with my goal! I also got to wear my adorable rain boots, although I probably looked rather silly this morning wearing yoga pants and rain boots. Eh, I really don’t care. I had a teacher in high school who always wore white knee socks, white sneakers and floaty skirts. I also had a teacher in college who wore bells all the time and smelled like patchouli oil, but we won’t talk about her because it upsets me.
So, I struck out with the Italian meatball soup. Apparently the veggie to meat ratio was just too high… Argh! I’m fairly sure there is no secret combination. I doubled the meat! Sigh… there simply is no pleasing frat boys. (Please note, when I first typed this, I accidently put fart boys, which I believe should work interchangeably) Tonight I’m making chicken paella, similar to the one I made for Tyler’s birthday (see recipe here: Chicken_and_Shrimp_Paella ) except I’m exchanging sausage for the shrimp. Sadly, Spanish Chorizo is difficult to find and rather expensive, so I had to sub some spicy Italian sausage. Please note: Spanish Chorizo is very different from Mexican Chorizo, which is rather widely available at grocery stores in the South. Spanish or Portuguese Chorizo is a deep red-colored smoked sausage in a casing. Mexican chorizo is uncooked and usually sold bulk or not in a casing. The two are not interchangeable. If you live in the Atlanta area, the DeKalb farmers market sometimes carries a good Spanish Chorizo (made in house) that is not terribly expensive. I would have gone there (they have really cheap fresh fruits and veggies!) but they are far away and rather a pain to get to. I’m all about getting my butt home on grocery day.
Paella is one of those weird dishes that seem a lot easier to make in bulk than in family portions. This concept is still new to me. When I made it for Tyler, I was in the kitchen for well over an hour when a typical meal for us only takes 30 minutes. Making dinner for the guys can take anywhere from 2-4 hours depending. If you were to count the things that I prep in advance (such as veggie dicing or marinating) or stuff that I start cooking when I start breakfast (barbecue ribs) then we’re looking at even longer. The thing is, dishes that are a snap to whip up at home (chicken and dumplings take 30 minutes at home) can take a surprisingly long time to make in bulk (3 hours). Then in reverse, the paella will only take me 2 hours… It doesn’t always work that way. For example, beef stew takes a long time either way. Of course, I am cheating a bit with the paella for the guys. Rather than sauté the chicken and sausage on the stove top, it’s cooking in the oven. I wouldn’t recommend doing your chicken in the oven at home because it would take less time for you to sauté it and it will come out better, but the frat has a large convection oven that cooks the chicken faster and at a lower temp which keeps it from drying out. I am also using frozen onion and pepper slices. Hey, bell peppers are out of season, expensive, and time- consuming to chop. I can buy them frozen and they’re already cut into perfect strips (hooray for no onion hands!). I’m fairly sure the guys will like this because it is basically just meat and rice with only the tiniest hint of veggies (a smattering of peppers and onions and a handful of frozen peas). Of course, I’ve been wrong before.
Chicken and Dumplings
Serves 24
10.5 cups Milk
7 cups Frozen Mixed Veggies (the kind with carrots, green beans, corn and peas)
2 large Onions, chopped
1 head Garlic, minced
7 pounds Boneless, Skinless Chicken, cut into bite-sized pieces
8 cans Cream of Chicken Soup
Salt and Pepper
Paprika
Olive Oil
7 cups Bisquick
2 1/3 cups Milk
1 tbs Garlic Powder
In a large dutch oven, drizzle several tablespoons of oil and heat over medium high. Add onion and garlic and sauté until tender and transparent. Remove onions and garlic and add in chicken (you may need to add more oil). Season chicken with salt, pepper and paprika. Brown over medium-high heat until cooked through. Add in 10.5 cups of milk, frozen veggies, cream of chicken soup and onions and garlic, combine thoroughly. Salt and pepper to taste. Bring mixture up to a boil, stirring continuously. Lower to a simmer (you want small bubbles breaking on the surface continuously, but not at a boil). Combine remaining ingredients in a large mixing bowl to form a soft dough. Drop mixture by the tablespoonful onto the chicken. Try not to drop the mixture into the liquid otherwise the dough will not cook properly and will stay doughy. Cook uncovered for 15 minutes. Cover and cook until the dough steams and becomes more biscuit like and is no longer dough (can take between 15-30 minutes, check every 5 minutes after the first 10 minutes).
Dinner: Chicken and Sausage Paella and Rolls
Despite the gloomy, rainy weather, today doesn’t seem as bad as yesterday. But then again, I still have half the day. The rain even held off long enough for me to take my walk today. Hooray me for continuing with my goal! I also got to wear my adorable rain boots, although I probably looked rather silly this morning wearing yoga pants and rain boots. Eh, I really don’t care. I had a teacher in high school who always wore white knee socks, white sneakers and floaty skirts. I also had a teacher in college who wore bells all the time and smelled like patchouli oil, but we won’t talk about her because it upsets me.
So, I struck out with the Italian meatball soup. Apparently the veggie to meat ratio was just too high… Argh! I’m fairly sure there is no secret combination. I doubled the meat! Sigh… there simply is no pleasing frat boys. (Please note, when I first typed this, I accidently put fart boys, which I believe should work interchangeably) Tonight I’m making chicken paella, similar to the one I made for Tyler’s birthday (see recipe here: Chicken_and_Shrimp_Paella ) except I’m exchanging sausage for the shrimp. Sadly, Spanish Chorizo is difficult to find and rather expensive, so I had to sub some spicy Italian sausage. Please note: Spanish Chorizo is very different from Mexican Chorizo, which is rather widely available at grocery stores in the South. Spanish or Portuguese Chorizo is a deep red-colored smoked sausage in a casing. Mexican chorizo is uncooked and usually sold bulk or not in a casing. The two are not interchangeable. If you live in the Atlanta area, the DeKalb farmers market sometimes carries a good Spanish Chorizo (made in house) that is not terribly expensive. I would have gone there (they have really cheap fresh fruits and veggies!) but they are far away and rather a pain to get to. I’m all about getting my butt home on grocery day.
Paella is one of those weird dishes that seem a lot easier to make in bulk than in family portions. This concept is still new to me. When I made it for Tyler, I was in the kitchen for well over an hour when a typical meal for us only takes 30 minutes. Making dinner for the guys can take anywhere from 2-4 hours depending. If you were to count the things that I prep in advance (such as veggie dicing or marinating) or stuff that I start cooking when I start breakfast (barbecue ribs) then we’re looking at even longer. The thing is, dishes that are a snap to whip up at home (chicken and dumplings take 30 minutes at home) can take a surprisingly long time to make in bulk (3 hours). Then in reverse, the paella will only take me 2 hours… It doesn’t always work that way. For example, beef stew takes a long time either way. Of course, I am cheating a bit with the paella for the guys. Rather than sauté the chicken and sausage on the stove top, it’s cooking in the oven. I wouldn’t recommend doing your chicken in the oven at home because it would take less time for you to sauté it and it will come out better, but the frat has a large convection oven that cooks the chicken faster and at a lower temp which keeps it from drying out. I am also using frozen onion and pepper slices. Hey, bell peppers are out of season, expensive, and time- consuming to chop. I can buy them frozen and they’re already cut into perfect strips (hooray for no onion hands!). I’m fairly sure the guys will like this because it is basically just meat and rice with only the tiniest hint of veggies (a smattering of peppers and onions and a handful of frozen peas). Of course, I’ve been wrong before.
Chicken and Dumplings
Serves 24
10.5 cups Milk
7 cups Frozen Mixed Veggies (the kind with carrots, green beans, corn and peas)
2 large Onions, chopped
1 head Garlic, minced
7 pounds Boneless, Skinless Chicken, cut into bite-sized pieces
8 cans Cream of Chicken Soup
Salt and Pepper
Paprika
Olive Oil
7 cups Bisquick
2 1/3 cups Milk
1 tbs Garlic Powder
In a large dutch oven, drizzle several tablespoons of oil and heat over medium high. Add onion and garlic and sauté until tender and transparent. Remove onions and garlic and add in chicken (you may need to add more oil). Season chicken with salt, pepper and paprika. Brown over medium-high heat until cooked through. Add in 10.5 cups of milk, frozen veggies, cream of chicken soup and onions and garlic, combine thoroughly. Salt and pepper to taste. Bring mixture up to a boil, stirring continuously. Lower to a simmer (you want small bubbles breaking on the surface continuously, but not at a boil). Combine remaining ingredients in a large mixing bowl to form a soft dough. Drop mixture by the tablespoonful onto the chicken. Try not to drop the mixture into the liquid otherwise the dough will not cook properly and will stay doughy. Cook uncovered for 15 minutes. Cover and cook until the dough steams and becomes more biscuit like and is no longer dough (can take between 15-30 minutes, check every 5 minutes after the first 10 minutes).
Monday, February 1, 2010
The Mondays
Meh… I’ve really got a case of the Monday’s. While I do enjoy my job, it is still a job and there are times that I simply don’t want to do it. I most certainly did not want to get up at 6am so I could stand be standing in the cold at the bus stop at dawn only to find the bus was 10 minutes late. I didn’t really want to walk a mile from the bus stop to work in the cold. I really didn’t want to have to track down someone with a key to open the pantry when I found it locked this morning (why don’t I have a key?). Then I had to make chicken quesadillas, which seemed suddenly very irksome and boring. It was definitely a case of the Mondays. I felt better after I went for a long walk around lunch time (a good start to my “mini French” diet/ new routine/lifestyle). After all the hullabaloo and stress over work the past few weeks, I’m glad things are getting back to a somewhat functioning “normal”. But, life at a frat house is never really normal. There are constant surprises and quandaries (why, for example, don’t they like strawberry Jello? I made a whole tray of it and they didn’t touch it. Perhaps I should have made jigglers and cut them into shapes…) There was also a nearly full case of beer in the fridge. This is truly a quandary because generally on Monday there’s only an empty cardboard case that the beer came in residing in the fridge. There was, however, an empty pan that contained the dregs of the chicken and dumpling I made last Thursday night. Apparently they really liked it, despite the fact that it was chock full of veggies. I’ll have to put up that recipe later on this week.
It is now nearly 10pm and I’m feeling like the Mondays might be spreading and become the Tuesdays… After all the bus home was 15 minutes late and then there was a big pile up on I-20. And if all that didn’t make the trip home long enough, on the way to dropping people off at one of the stops on the way home, we watched a large truck turn over on the on-ramp. No one was hurt, but the truck completely blocked the on ramp meaning that the bus had to take an alternate route and we got in 45 minutes late. Also it’s Monday night, Tyler’s big TV watching night which means I’m hiding in the bed room with head phones on. I hate 24; I think it’s stupid and really loud. Is it wrong of me to wish that our surround sound would mysteriously get “sick” every Monday night?
I did get to try a new recipe today, Italian Meatball Soup from the Pioneer Woman. As any good soup, it is a little time-consuming. If making it in bulk, it really requires a lot of chopping (4 cups each of potatoes, onions, celery, and carrots and 2 small cabbages) I also made home-made meatballs for it rather than cheating and getting the frozen mini meatballs. While I doubt the guys will appreciate the hard work of homemade meatballs, I don’t think the soup would have been nearly as fantabulous without them. They had lemon juice in them, very different but very tasty. Because I have the Mondays, I’m going to cheat a little and just post a link to the site. Because I’d never made it before, I didn’t really deviate from the recipe. I tried a little of it before I left, and it was heavenly. Fate will determine if the guys liked it, but it certainly filled the whole lodge with the most fabulous beefy, oniony homey smell (good smells in a frat house are none just a rarity but really unheard of). It hit levels of nirvana when I pulled the dinner rolls out of the oven. So here is the recipe in all of its glory: Italian-Meatball-Soup
Note: I did change how much meat was in the soup. I made a quadruple batch of the soup, but doubled the meat for that. So, if you quadruple the recipe it calls for 3 pounds of ground beef, well I did about 6.5-7. I feed frat boys. If I’m going to convince them to eat a soup full of cabbage and carrots, it better have meat in every bite. It worked out rather well and made for a very hearty soup. I also had to up the dose on all the other meatball ingredients. So, to recap I quadrupled the soup ingredients and octupled the meatball recipe. (Ok, octuple is a word, I double checked it at dictionary.com, so why is my spell check saying it’s wrong?)
It is now nearly 10pm and I’m feeling like the Mondays might be spreading and become the Tuesdays… After all the bus home was 15 minutes late and then there was a big pile up on I-20. And if all that didn’t make the trip home long enough, on the way to dropping people off at one of the stops on the way home, we watched a large truck turn over on the on-ramp. No one was hurt, but the truck completely blocked the on ramp meaning that the bus had to take an alternate route and we got in 45 minutes late. Also it’s Monday night, Tyler’s big TV watching night which means I’m hiding in the bed room with head phones on. I hate 24; I think it’s stupid and really loud. Is it wrong of me to wish that our surround sound would mysteriously get “sick” every Monday night?
I did get to try a new recipe today, Italian Meatball Soup from the Pioneer Woman. As any good soup, it is a little time-consuming. If making it in bulk, it really requires a lot of chopping (4 cups each of potatoes, onions, celery, and carrots and 2 small cabbages) I also made home-made meatballs for it rather than cheating and getting the frozen mini meatballs. While I doubt the guys will appreciate the hard work of homemade meatballs, I don’t think the soup would have been nearly as fantabulous without them. They had lemon juice in them, very different but very tasty. Because I have the Mondays, I’m going to cheat a little and just post a link to the site. Because I’d never made it before, I didn’t really deviate from the recipe. I tried a little of it before I left, and it was heavenly. Fate will determine if the guys liked it, but it certainly filled the whole lodge with the most fabulous beefy, oniony homey smell (good smells in a frat house are none just a rarity but really unheard of). It hit levels of nirvana when I pulled the dinner rolls out of the oven. So here is the recipe in all of its glory: Italian-Meatball-Soup
Note: I did change how much meat was in the soup. I made a quadruple batch of the soup, but doubled the meat for that. So, if you quadruple the recipe it calls for 3 pounds of ground beef, well I did about 6.5-7. I feed frat boys. If I’m going to convince them to eat a soup full of cabbage and carrots, it better have meat in every bite. It worked out rather well and made for a very hearty soup. I also had to up the dose on all the other meatball ingredients. So, to recap I quadrupled the soup ingredients and octupled the meatball recipe. (Ok, octuple is a word, I double checked it at dictionary.com, so why is my spell check saying it’s wrong?)
Thursday, January 28, 2010
Pamplemousse
Lunch: Pepperoni and Cheese Calzones with Marinara and Strawberry JELLO
Dinner: Chicken and Dumplings (with veggies!), Rice and Oatmeal Chocolate Chip Cookies
Today is adventure Thursday. Getting off the MARTA train this morning I suddenly felt this déjà vu/ nostalgia for France. Maybe it’s because I’m wearing my Pumas. So, I decided to go on an adventure between making lunch and dinner. I had a lot of time on my hands in France, I often spent my afternoons going on adventures. I decided I wanted to see how far it was to walk to Piedmont Park from the frat. It was a decidedly beautiful day for a walk; Sunny, low 60’s with a cool breeze. So, I strapped on my book bag (which contains my laptop and everything I might need throughout the day and weighs in at around 20-25 pounds) and headed out. I did not look up how to get there; I just headed in the general direction. On the way, I saw the Margret Mitchell house, outside of which there were a couple tourists snapping pictures. I saw a picket line of construction workers in front of a tall building (très français!). I petted a very cute Dalmatian who reminded me of Indie (most likely stupid). I saw a fountain outside of a spa that I really wanted to take my shoes off and walk around in. I did find the park although it turns out I went a rather round-about way which is fine as I was out for adventure. I found a much quicker way back. I also had to stop at Publix on the way back to get some milk as some little thief got into it and I needed milk for the chicken and dumplings as well as the French toast tomorrow. While at Publix, I found some grapefruit Perrier. I decided it was a sign that I had a good adventure because a. I love Perrier b. I love anything grapefruit c. grapefruit flavored Perrier is very hard to find stateside and most importantly c. grapefruit is my favorite word in French (pamplemousse pronounced pomplemousse) also puma is my favorite word in English. (Seriously, say puma a few times and see if it doesn’t make you smile.) I also found out that next time I go on an adventure, I should probably leave my pumas at home or at least wear better socks. (I hate it when your shoes wear the back of your ankles!)
Interesting fact: There was nearly 30 degrees difference between when I got on the bus this morning and when I got on the bus to go home.
About the following recipe:
The boys really love calzones; I also really love calzones. I love calzones because they are disgustingly easy to make and very versatile. I am rather hesitant to put this recipe up because it almost isn’t even a recipe. It’s more like a moment where you say “duh!” and then smack your forehead. But in the interest of keeping it real, I’m going to give it to you. It is honestly very hard to come up with ideas for lunch because they have to be quick (remember I’m cooking for 15-20 in only an hour) and they have to be fairly cheap but they guys also want a hot lunch. That makes variety rather difficult as you can only do so many hot sandwiches in a week, and the guys are rather leery of casseroles. The great thing about these calzones is that it meets all the criteria and it allows me to clean out the cupboards a bit. I’m always finding myself with some extra ham, bulk sausage or salami, a pound here or there. It isn’t really enough to make a meal out of, but throw it in some crust with cheese and voila… “calzone”. I know it probably doesn’t meet the traditional standards of calzone, and if you’re a purist you can call it a pizza pocket or something (although the sauce is not on the inside). I can even hide vegetables inside if I get the urge although I haven’t been that mean yet. I just want to let you know that I’m thinking about it.
“Calzones”
Serves 24
6 tubes Pillsbury Pizza Dough, Thin Crust Style
3-4 lbs Mozzarella Cheese (or mozzarella mixed with whatever you got)
4+ lbs Pepperoni (or your favorite filling examples: ham, browned Italian bulk sausage, shredded chicken etc)
Garlic Powder
Parmesan Cheese
Italian Herbs Blend
Marinara Sauce (You can use the jar kind, which they have a large jug of at Sam’s or you can use this recipe for homemade)
Preheat oven to 400. Lightly grease several large cookie sheets. Unroll one tube of dough on a cutting board or on a lightly floured counter. Carefully stretch the dough just a little so it’s about 10x12. Cut into 4 equal pieces. Put a handful of cheese and a handful of pepperoni on each piece. Place the toppings so they evenly cover half of each piece leaving a little room around all of the edges. Take the un-topped side and fold it over the toppings and pinch the sides closed. If the sides won’t stick together, you can roll the bottom lip up a little with the top and pinch it and it should stay closed. Repeat this with all the tubes and you should have 24 calzones. Place the calzones on the lightly greased cookie sheets 2 inches apart. Sprinkle the tops of the calzones with garlic powder, parmesan cheese and Italian seasonings. Bake for 12-15 minutes or until golden brown. Serve with hot marinara for dipping.
Dinner: Chicken and Dumplings (with veggies!), Rice and Oatmeal Chocolate Chip Cookies
Today is adventure Thursday. Getting off the MARTA train this morning I suddenly felt this déjà vu/ nostalgia for France. Maybe it’s because I’m wearing my Pumas. So, I decided to go on an adventure between making lunch and dinner. I had a lot of time on my hands in France, I often spent my afternoons going on adventures. I decided I wanted to see how far it was to walk to Piedmont Park from the frat. It was a decidedly beautiful day for a walk; Sunny, low 60’s with a cool breeze. So, I strapped on my book bag (which contains my laptop and everything I might need throughout the day and weighs in at around 20-25 pounds) and headed out. I did not look up how to get there; I just headed in the general direction. On the way, I saw the Margret Mitchell house, outside of which there were a couple tourists snapping pictures. I saw a picket line of construction workers in front of a tall building (très français!). I petted a very cute Dalmatian who reminded me of Indie (most likely stupid). I saw a fountain outside of a spa that I really wanted to take my shoes off and walk around in. I did find the park although it turns out I went a rather round-about way which is fine as I was out for adventure. I found a much quicker way back. I also had to stop at Publix on the way back to get some milk as some little thief got into it and I needed milk for the chicken and dumplings as well as the French toast tomorrow. While at Publix, I found some grapefruit Perrier. I decided it was a sign that I had a good adventure because a. I love Perrier b. I love anything grapefruit c. grapefruit flavored Perrier is very hard to find stateside and most importantly c. grapefruit is my favorite word in French (pamplemousse pronounced pomplemousse) also puma is my favorite word in English. (Seriously, say puma a few times and see if it doesn’t make you smile.) I also found out that next time I go on an adventure, I should probably leave my pumas at home or at least wear better socks. (I hate it when your shoes wear the back of your ankles!)
Interesting fact: There was nearly 30 degrees difference between when I got on the bus this morning and when I got on the bus to go home.
About the following recipe:
The boys really love calzones; I also really love calzones. I love calzones because they are disgustingly easy to make and very versatile. I am rather hesitant to put this recipe up because it almost isn’t even a recipe. It’s more like a moment where you say “duh!” and then smack your forehead. But in the interest of keeping it real, I’m going to give it to you. It is honestly very hard to come up with ideas for lunch because they have to be quick (remember I’m cooking for 15-20 in only an hour) and they have to be fairly cheap but they guys also want a hot lunch. That makes variety rather difficult as you can only do so many hot sandwiches in a week, and the guys are rather leery of casseroles. The great thing about these calzones is that it meets all the criteria and it allows me to clean out the cupboards a bit. I’m always finding myself with some extra ham, bulk sausage or salami, a pound here or there. It isn’t really enough to make a meal out of, but throw it in some crust with cheese and voila… “calzone”. I know it probably doesn’t meet the traditional standards of calzone, and if you’re a purist you can call it a pizza pocket or something (although the sauce is not on the inside). I can even hide vegetables inside if I get the urge although I haven’t been that mean yet. I just want to let you know that I’m thinking about it.
“Calzones”
Serves 24
6 tubes Pillsbury Pizza Dough, Thin Crust Style
3-4 lbs Mozzarella Cheese (or mozzarella mixed with whatever you got)
4+ lbs Pepperoni (or your favorite filling examples: ham, browned Italian bulk sausage, shredded chicken etc)
Garlic Powder
Parmesan Cheese
Italian Herbs Blend
Marinara Sauce (You can use the jar kind, which they have a large jug of at Sam’s or you can use this recipe for homemade)
Preheat oven to 400. Lightly grease several large cookie sheets. Unroll one tube of dough on a cutting board or on a lightly floured counter. Carefully stretch the dough just a little so it’s about 10x12. Cut into 4 equal pieces. Put a handful of cheese and a handful of pepperoni on each piece. Place the toppings so they evenly cover half of each piece leaving a little room around all of the edges. Take the un-topped side and fold it over the toppings and pinch the sides closed. If the sides won’t stick together, you can roll the bottom lip up a little with the top and pinch it and it should stay closed. Repeat this with all the tubes and you should have 24 calzones. Place the calzones on the lightly greased cookie sheets 2 inches apart. Sprinkle the tops of the calzones with garlic powder, parmesan cheese and Italian seasonings. Bake for 12-15 minutes or until golden brown. Serve with hot marinara for dipping.
Tuesday, January 26, 2010
Hidden Tomatoes
Lunch Menu: Grilled Cheese Sandwiches, Chicken Noodle Soup and Tomato Soup
Dinner Menu: Roast Chicken, Roasted Red Potatoes and Green Beans
So… this is a frat kitchen and things break. Things break all the time because a. the things were cheap to begin with, frat boys don’t tend to purchase things with thoughts of them enduring beyond their stay here and b. it’s a frat house and things get used, abused and just plain trashed. Yesterday I noticed that the BBQ chicken I had put out for lunch was cold after an hour. I had put it on the black and decker griddle turned warming plate (they are after all, essentially the same thing), turned the griddle on and left it as usual. The guys, oddly, didn’t say anything about the cold chicken. (Eww… hot things should be kept at 160 otherwise they become a bacterial breeding ground. Besides who wants to eat a cold BBQ chicken sandwich?) I mentioned that we needed a new one to the guys in charge, but in the mean time I have to find a way to keep stuff warm over lunch. While some might enjoy cold tomato soup, I doubt gazpacho is something the guys will go for. Because of this, I have guys traipsing in and out of my kitchen (grrr!). However, it did lead to me to an interesting insight. One of the guys, in complementing the lovely meal I made last night (Swedish meatballs, buttered egg noodles and broccoli and cauliflower), let me know that none of the guys ate the veggies. He said, “We’re just not veggie people”. Then he filled up a big bowl of tomato soup and said, “Mmm, grilled cheese and tomato soup, my favorite!”. One of my rotational lunches is grilled cheese and a choice of chicken noodle or tomato soup. It’s easy and cheap and generally well liked (they are gourmands, not gourmets). While none of the guys may have touched the veggies last night, it seems that tomato soup is the favorite today. Never having monitored the soup intake before, I find it rather amusing. I didn’t even hide the veggie here. It’s right out there in all its pureed goodness. The most amusing part is that the same gentleman from above let me know that I put too many tomatoes in my chili. Yet here he is filling up on tomato soup. Some things I will never understand.
I had my first taste of Swedish meatballs at Ikea. At first I wouldn’t try them because with the light tan gravy, they look a little like they’re covered in snot. Then I tried them, and I found that I loved them. Tyler and I used to live rather close to Ikea and would sometimes go for a lunch of meatballs and walk it off looking at the interesting room configurations (if you’re going, plan on spending an afternoon and coming out with at least 3 things you didn’t plan on purchasing… like a room-size rug and an giant stuffed rat). Now, I know what you’re thinking, “Eww… over processed, mass-produced meatballs from a furniture store?”. Well, we all have our dirty little secrets and one of mine is meatballs. (So you can just hush! I won’t say anything about the McDonalds cheeseburger/ stadium nachos/ movie theater popcorn drowned in “butter” habit you have). Now that we no longer live within lunching distance of Ikea, I had to find another way to get my Swedish meatball fix. I researched recipes on the web, and came across one that looked promising, a little complicated, but promising. Well… it was ruination and a trip to pizza hut that night. With humiliation, I shelved my Swedish meatball dreams and stuck to random trips to the big blue box (Ikea…). Then… it crept back up. I was flipping through my Rachel Ray Orange Cookbook over the holidays trying to come up with some new meal ideas for the upcoming semester when I saw it, a recipe for Swedish meatballs. Say what you will about her, but Rachel Ray’s recipes are usually simple, straight forward and many of them are guy friendly. Well, I tried it out, making a couple changes as per usual, and found it was easy and resulted in a very tasty meatball and gravy. It was perfect to serve to the guys, and I could make a few changes for home to make it more figure friendly (I’m not going to bother with figure friendly for the guys; it’s wasted on them). Besides, who doesn’t love the novelty of a surprise ingredient? Cookies in the gravy…
Swedish Meatballs
Serves 25
10 lbs Ground Beef
1 cup Flour
2 cups Butter
7 ½ cups low sodium Beef Stock*
7 ½ cups low sodium Chicken Stock*
Salt and Pepper
14 slices White Bread, torn up
1 ¾ cups Milk
7 Eggs
2 tbs and 1 tsp Ground Allspice
35 Gingersnap Cookies, ground fine**
Pre heat oven to 375. In a bowl, pour milk over bread slices and soak briefly. Remove bread, squeezing to get rid of excess milk. In a mixer combine bread, ground beef, allspice, eggs, salt and pepper. Mix until combine thoroughly. Using a cookie scoop or your hands, portion out meatballs so they are roughly the size of a walnut (about a large tablespoon’s worth). Arrange meatballs on a cookie sheet so they are about ½ inch apart. Bake for 10-15 minutes or until cooked all the way through.
Meanwhile, in a large saucepan, melt butter. When butter is completely melted, whisk in flour; cook for 1 minute. Add chicken stock and beef stock to the saucepan slowly, whisking while you do to prevent clumps. Season with salt and pepper. Bring mixture to a boil then lower the temperature and simmer for 10 minutes. The gravy should be on the thin side. Add in ground gingersnap cookies, whisking to prevent clumps. Add the gingersnap cookies, whisking to prevent clumps (they will thicken the gravy). Add in the meatballs and simmer for 5 minutes. Serve over noodles, mashed potatoes, rice, etc.
* You may need more stock depending on how thick the gravy turns out; you don’t want it to be too thick as the gingersnaps will thicken it later.
**If get small cookies, you may want to do 40-45 cookies. I used about ¾ a pound of gingersnaps.
A family friendly/ Slightly Healthier version:
Serves 5
1 ½ lbs Ground Turkey Breast or Ground Chicken Breast
¼ cup Low-Cal Butter (Yay Smart Balance)
2 tbs Flour
1 cup low sodium Beef Stock
1 cup low sodium Chicken Stock
2 slices Whole Wheat Bread, torn
¼ cup Skim Milk
1 egg
1 tsp Ground Allspice
Salt and Pepper
Follow the directions from above
Dinner Menu: Roast Chicken, Roasted Red Potatoes and Green Beans
So… this is a frat kitchen and things break. Things break all the time because a. the things were cheap to begin with, frat boys don’t tend to purchase things with thoughts of them enduring beyond their stay here and b. it’s a frat house and things get used, abused and just plain trashed. Yesterday I noticed that the BBQ chicken I had put out for lunch was cold after an hour. I had put it on the black and decker griddle turned warming plate (they are after all, essentially the same thing), turned the griddle on and left it as usual. The guys, oddly, didn’t say anything about the cold chicken. (Eww… hot things should be kept at 160 otherwise they become a bacterial breeding ground. Besides who wants to eat a cold BBQ chicken sandwich?) I mentioned that we needed a new one to the guys in charge, but in the mean time I have to find a way to keep stuff warm over lunch. While some might enjoy cold tomato soup, I doubt gazpacho is something the guys will go for. Because of this, I have guys traipsing in and out of my kitchen (grrr!). However, it did lead to me to an interesting insight. One of the guys, in complementing the lovely meal I made last night (Swedish meatballs, buttered egg noodles and broccoli and cauliflower), let me know that none of the guys ate the veggies. He said, “We’re just not veggie people”. Then he filled up a big bowl of tomato soup and said, “Mmm, grilled cheese and tomato soup, my favorite!”. One of my rotational lunches is grilled cheese and a choice of chicken noodle or tomato soup. It’s easy and cheap and generally well liked (they are gourmands, not gourmets). While none of the guys may have touched the veggies last night, it seems that tomato soup is the favorite today. Never having monitored the soup intake before, I find it rather amusing. I didn’t even hide the veggie here. It’s right out there in all its pureed goodness. The most amusing part is that the same gentleman from above let me know that I put too many tomatoes in my chili. Yet here he is filling up on tomato soup. Some things I will never understand.
I had my first taste of Swedish meatballs at Ikea. At first I wouldn’t try them because with the light tan gravy, they look a little like they’re covered in snot. Then I tried them, and I found that I loved them. Tyler and I used to live rather close to Ikea and would sometimes go for a lunch of meatballs and walk it off looking at the interesting room configurations (if you’re going, plan on spending an afternoon and coming out with at least 3 things you didn’t plan on purchasing… like a room-size rug and an giant stuffed rat). Now, I know what you’re thinking, “Eww… over processed, mass-produced meatballs from a furniture store?”. Well, we all have our dirty little secrets and one of mine is meatballs. (So you can just hush! I won’t say anything about the McDonalds cheeseburger/ stadium nachos/ movie theater popcorn drowned in “butter” habit you have). Now that we no longer live within lunching distance of Ikea, I had to find another way to get my Swedish meatball fix. I researched recipes on the web, and came across one that looked promising, a little complicated, but promising. Well… it was ruination and a trip to pizza hut that night. With humiliation, I shelved my Swedish meatball dreams and stuck to random trips to the big blue box (Ikea…). Then… it crept back up. I was flipping through my Rachel Ray Orange Cookbook over the holidays trying to come up with some new meal ideas for the upcoming semester when I saw it, a recipe for Swedish meatballs. Say what you will about her, but Rachel Ray’s recipes are usually simple, straight forward and many of them are guy friendly. Well, I tried it out, making a couple changes as per usual, and found it was easy and resulted in a very tasty meatball and gravy. It was perfect to serve to the guys, and I could make a few changes for home to make it more figure friendly (I’m not going to bother with figure friendly for the guys; it’s wasted on them). Besides, who doesn’t love the novelty of a surprise ingredient? Cookies in the gravy…
Swedish Meatballs
Serves 25
10 lbs Ground Beef
1 cup Flour
2 cups Butter
7 ½ cups low sodium Beef Stock*
7 ½ cups low sodium Chicken Stock*
Salt and Pepper
14 slices White Bread, torn up
1 ¾ cups Milk
7 Eggs
2 tbs and 1 tsp Ground Allspice
35 Gingersnap Cookies, ground fine**
Pre heat oven to 375. In a bowl, pour milk over bread slices and soak briefly. Remove bread, squeezing to get rid of excess milk. In a mixer combine bread, ground beef, allspice, eggs, salt and pepper. Mix until combine thoroughly. Using a cookie scoop or your hands, portion out meatballs so they are roughly the size of a walnut (about a large tablespoon’s worth). Arrange meatballs on a cookie sheet so they are about ½ inch apart. Bake for 10-15 minutes or until cooked all the way through.
Meanwhile, in a large saucepan, melt butter. When butter is completely melted, whisk in flour; cook for 1 minute. Add chicken stock and beef stock to the saucepan slowly, whisking while you do to prevent clumps. Season with salt and pepper. Bring mixture to a boil then lower the temperature and simmer for 10 minutes. The gravy should be on the thin side. Add in ground gingersnap cookies, whisking to prevent clumps. Add the gingersnap cookies, whisking to prevent clumps (they will thicken the gravy). Add in the meatballs and simmer for 5 minutes. Serve over noodles, mashed potatoes, rice, etc.
* You may need more stock depending on how thick the gravy turns out; you don’t want it to be too thick as the gingersnaps will thicken it later.
**If get small cookies, you may want to do 40-45 cookies. I used about ¾ a pound of gingersnaps.
A family friendly/ Slightly Healthier version:
Serves 5
1 ½ lbs Ground Turkey Breast or Ground Chicken Breast
¼ cup Low-Cal Butter (Yay Smart Balance)
2 tbs Flour
1 cup low sodium Beef Stock
1 cup low sodium Chicken Stock
2 slices Whole Wheat Bread, torn
¼ cup Skim Milk
1 egg
1 tsp Ground Allspice
Salt and Pepper
Follow the directions from above
Monday, January 25, 2010
Tough Cookies Kid
It doesn’t happen very often, but when it does it is truly a sight to behold. That is, I’m generally a softy, a push-over, but get me angry and I can shoot with the big boys. Well, they’ve got me angry and all I can say is watch out. So this week will be all about tough love… or maybe tough shit (sorry, I warned you…). After all the problems at the lodge, after all the meetings, e-mails and discussions, they still screwed it up. Friday, there was much gnashing of teeth. I managed to keep my cool, I didn’t hurt anyone. But I think that was mainly because the problem causers stayed well clear of me, and we communicated via phone. I gave them fair warning. I let them know that they are walking a fine line with me and if they cross it again, it won’t be pretty. Well this week, it won’t be pretty.
I bet you can guess what happened. Yup, they failed yet again to get me the information. When they didn’t answer their phones Friday morning, I let a couple of the brothers know that the next week they would be having peanut butter and ramen because a. they didn’t get me the check to pay for groceries and b. they hadn’t told me who was eating. Unsurprisingly, the offenders were found in rather short order and made to give me the information I needed. I went grocery shopping, and it should have ended there. Then I went and checked my e-mail, and lo and behold… the numbers they gave me were wrong. Oops. Did I run out and get more groceries to cover for the mistake. Nope. I sent a very nice e-mail back saying tough shit (there I go again, ok, I didn’t really say tough shit, but it was certainly implied). I let them know I got groceries already and if there are any short comings during the week, they needed to let the brothers know why. I also let them know that their math skills were seriously wanting. I was a French major, and I abhor math. Yet, I still knew that neither set of numbers they gave me added up. (I know how many brothers are on the meal plan, and if the number of people eating is greater or less than the number of brothers on the plan… there’s a problem with the math). Hey they had their warning, I can be my father’s daughter when need strikes. Just ask me how I got out of paying a few for overweight luggage on my way home from France J (even more interesting, ask me how I got my luggage through the metro when it actually weighed more than I did).
I promised a recipe for buffalo chicken pot pie…
It’s in family size because you need to make individual pans otherwise the topping doesn’t turn out… which would be a very sad day.
Buffalo Chicken Pot Pie
Serves 6
2 lbs Boneless Skinless Chicken Breast, cooked and diced (you can use canned if you like, but chicken breast is better)
1 medium Onion, chopped
2 Carrots, chopped
2-3 stalks Celery, chopped
6 cloves Garlic, finely minced
¼ cup Butter
¼ cup Flour
½ cup Buffalo Sauce (I recommend getting the hot variety as it is diluted in the sauce)
2 cups Chicken Broth
Salt and Pepper
½ cup Cheddar Cheese or Blue Cheese Crumbles (I don’t like Blue Cheese, so it’s up to you)
2 cups Bisquick mix
1 cup Milk
2 Eggs
Olive Oil
Preheat oven to 375. Heat olive oil over medium-high heat. Add in onions, celery, carrots and garlic. Sauté until tender 5-6 minutes. In sauce pan, melt butter. Whisk in flour, and continue whisking 1 minute to cook flour. Add in buffalo sauce, chicken stock and salt and pepper to taste. Bring to a boil then lower temp and simmer 3 or so minutes until thickened. Add chicken and veggies to the sauce, and pour into a 9x13 casserole dish.
In a mixing bowl, mix together bisquick, cheese, egg and milk until well combined. Pour over chicken and vegetables, covering completely (mixture will be runny, don’t worry). Bake uncovered for 20-25 minutes or until biscuit topping is golden brown and cooked through. (If you stick a knife in the middle of the biscuit crust, it should come out without any white batter on it.)
I bet you can guess what happened. Yup, they failed yet again to get me the information. When they didn’t answer their phones Friday morning, I let a couple of the brothers know that the next week they would be having peanut butter and ramen because a. they didn’t get me the check to pay for groceries and b. they hadn’t told me who was eating. Unsurprisingly, the offenders were found in rather short order and made to give me the information I needed. I went grocery shopping, and it should have ended there. Then I went and checked my e-mail, and lo and behold… the numbers they gave me were wrong. Oops. Did I run out and get more groceries to cover for the mistake. Nope. I sent a very nice e-mail back saying tough shit (there I go again, ok, I didn’t really say tough shit, but it was certainly implied). I let them know I got groceries already and if there are any short comings during the week, they needed to let the brothers know why. I also let them know that their math skills were seriously wanting. I was a French major, and I abhor math. Yet, I still knew that neither set of numbers they gave me added up. (I know how many brothers are on the meal plan, and if the number of people eating is greater or less than the number of brothers on the plan… there’s a problem with the math). Hey they had their warning, I can be my father’s daughter when need strikes. Just ask me how I got out of paying a few for overweight luggage on my way home from France J (even more interesting, ask me how I got my luggage through the metro when it actually weighed more than I did).
I promised a recipe for buffalo chicken pot pie…
It’s in family size because you need to make individual pans otherwise the topping doesn’t turn out… which would be a very sad day.
Buffalo Chicken Pot Pie
Serves 6
2 lbs Boneless Skinless Chicken Breast, cooked and diced (you can use canned if you like, but chicken breast is better)
1 medium Onion, chopped
2 Carrots, chopped
2-3 stalks Celery, chopped
6 cloves Garlic, finely minced
¼ cup Butter
¼ cup Flour
½ cup Buffalo Sauce (I recommend getting the hot variety as it is diluted in the sauce)
2 cups Chicken Broth
Salt and Pepper
½ cup Cheddar Cheese or Blue Cheese Crumbles (I don’t like Blue Cheese, so it’s up to you)
2 cups Bisquick mix
1 cup Milk
2 Eggs
Olive Oil
Preheat oven to 375. Heat olive oil over medium-high heat. Add in onions, celery, carrots and garlic. Sauté until tender 5-6 minutes. In sauce pan, melt butter. Whisk in flour, and continue whisking 1 minute to cook flour. Add in buffalo sauce, chicken stock and salt and pepper to taste. Bring to a boil then lower temp and simmer 3 or so minutes until thickened. Add chicken and veggies to the sauce, and pour into a 9x13 casserole dish.
In a mixing bowl, mix together bisquick, cheese, egg and milk until well combined. Pour over chicken and vegetables, covering completely (mixture will be runny, don’t worry). Bake uncovered for 20-25 minutes or until biscuit topping is golden brown and cooked through. (If you stick a knife in the middle of the biscuit crust, it should come out without any white batter on it.)
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