Vegetable Pot Pie with Biscuit Topping

Filling:
3 Tbs butter
1 onion
3 Tbs flour
1 c whole milk
1/2 tsp salt
1/4 tsp thyme
1/4 tsp sage
1/4 tsp pepper
1 c vegetable broth
1 lb frozen mixed vegetables (I use something that has carrots, corn, and green beans)


Cheddar Biscuit Topping
4 c flour
2 Tbs baking powder
12 Tbs cold butter
1 tsp salt
2 c shredded cheddar
4 Tbs chopping chives (optional)
2 c milk


Dice the onion and add it to a deep, oven safe skillet (I just use my Dutch oven) with the butter.  Saute the onion until soft and transparent.  Add the flour and continue to saute for 2 minutes.  Whisk in the milk until no lumps remain.  Add the seasonings.  Allow the milk to come to a simmer, whisking often, until it thickens.

Whisk in the vegetable broth and allow is to come to a simmer again.  The sauce should be thick and creamy.  Add the frozen vegetables and stir to combine.  Turn the heat down to low and allow the mixture to heat through, stirring occasionally while you prepare the biscuits.

Preheat the oven to 425.  In a large bowl stir together the flour, baking powder, and salt until well combined.  Cut the butter into several chunks, add to the flour mixture and then use a pastry cutter to cut the butter into the flour until it resembles damp sand.  Stir in the cheddar and chives.  Add milk and stir until a dough forms.  Add a dusting of flour if it seems to sticky to work with your hands.

Turn the dough onto a lightly floured surface and press down into a 3/4 inch circle, then cut biscuits out of it (gather up the scraps and reshape to make more).  Place 6+ biscuits over top of the vegetable pot pie mixture in the skillet, put the rest on a baking sheet.

Bake all in preheated oven 18-20 minutes.  Serve hot.


From Budget Bytes

Chipotle Taco Salad

Salad: 
4 c chopped Romaine lettuce
2 c chopped grilled chicken (optional)
1 c cherry or grape tomatoes, washed
1/3 c vertically-sliced red onions
15 oz. black beans, rinsed and drained
8 3/4 oz. can of corn, rinsed and drained
1 avacado, cubed

Dressing:
1/3 c chopped fresh cilantro
2/3 c sour cream
1 1/2 tsp adobo sauce from canned chipotle chilies
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

Tortilla strips (optional, but yummy!)



Rinse all the salad ingredients that need it and gently toss together (except the avacado!).  Mix dressing ingredients in a small bowl, set aside.  Fry up tortilla strips if using, allow to cool.  When ready to serve, add avacado, tortilla strips, and dressing.  Gently combine and serve.


From Our Best Bites

Italian Asiago Bubble Bread

Dough:
   1 1/2 c warm water
   1 tbs yeast
   2 tbs sugar
   2 tbs oil (canola, olive whatever)
   1 tsp salt
   3 oz. shredded Asiago cheese (about 3/4 c)
   4 c flour, give or take a little

Asiago Topping:
   4 tbs butter, melted
   1/4 c olive oil
   6 cloves garlic, minced
   2 oz. Asiago cheese, finely grated (about 1/2 c)
   1 tsp Italian seasonings

In the bowl of a stand mixer, proof your yeast in the warm water and sugar for 5-10 minutes, then add oil, salt, cheese, and 2 c of the flour.  Begin mixing; continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and is soft and smooth, but still slightly tacky to the touch.  Knead the dough for 2-3 minutes.  Lightly spray a large bowl with cooking spray, and place the dough in the bowl.  Cover tightly with greased plastic wrap.  Let the dough rise until it has doubled (about an hour).  Punch down the dough and turn it onto a lightly greased surface. 

An a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasonings.  Lightly grease a 9X13 pan.  Divide the dough into 14-20 equal pieces and shape the dough into round balls.  Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan.  Pour/scrape the remaining filling and cheese over the dough.  Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes, or until doubled.  Preheat the oven to 375, bake for 25-30 minutes, until golden and baked through to the center.  Let cool for 5-10 minutes before digging in!


From Mel's Kitchen Cafe

Killer Crunch Brownies

Brownies:
   12 oz. chocolate chips
   1 c butter
   1 1/2 c sugar
   1 tsp vanilla
   4 large eggs
   1 1/2 c flour
   1/2 tsp salt

Topping:
   7 oz. jar marshmallow creme
   1 c peanut butter
   1 c semi-sweet chocolate chips
   3 c rice krispie cereal


Preheat oven to 350.  Line a 9X13 baking pan with aluminum foil and grease with cooking spray.  In a medium-large-ish saucepan over low heat, melt the butter and chocolate chips.  Stir constantly and remove from heat when the chips are fully melted.  Whisk in the sugar and vanilla.  Add the eggs, blending fully, one at a time.  Add the flour and salt, and mix until well combined.  Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are cooked through and set, but not overbaked.

While the brownies are still warm, dollop the marshmallow creme over the top in large scoops and spread into an even layer.  In a medium saucepan, melt the peanut butter and chocolate chips together over low heat, stirring constantly.  When fully melted and smooth, remove from the heat and stir in the rice krispies.  Scoop spoonfuls over the marshmallow layer and gently spread into an even layer.  Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours.  Serve chilled.


From Mel's Kitchen Cafe

Chocolate Peanut Butter Chia Pudding

2 c unsweetened coconut milk, or almond milk or whatever you like
1/4 c raw cacao powder
1/4 c natural peanut butter
1/3 c chia seeds
2 tsp vanilla
1/2 c honey


Blend in a blender or food processor until smooth.  Cover and chill in the fridge for a few hours so it can thicken.


From Let Food Heal

Beef & Cabbage Stir Fry

Stir Fry Sauce
2 Tbs soy sauce
1 Tbs toasted sesame seed oil
1 Tbs sriracha
1/2 Tbs brown sugar

Stir Fry
1/2 head green cabbage, shredded
2 carrots, shredded
3 green onions, chopped
1/2 Tbs neutral cooking oil
1/2 lb. ground beef
2 cloves garlic
1 Tbs grated ginger
Pinch of salt & pepper

Garnishes
1 Tbs sesame seeds
More sriracha sauce (if you like the heat)


Whisk together the sauce in a small bowl and set aside.  Prepare all vegetables.

Heat a large skillet over medium heat, then add the cooking oil, beef, garlic, ginger and salt and pepper.  Cook the beef until browned.  Add the cabbage and carrots and continue to stir and cook until the cabbage is slightly wilted.  Stir in the prepared sauce and the green onions.  Top with a sprinkle of sesame seeds and serve.


From Budget Bytes

Roasted Broccoli Salad

Sesame Dressing
2 Tbs neutral oil (vegetable or canola are fine)
1 Tbs rice vinegar
4 tsp soy sauce
1 tsp toasted sesame oil
1 Tbs brown sugar
1 tsp grated ginger
1/2 Tbs sesame seeds

Whisk ingredients together and set aside to let flavors blend.  Preheat oven to 400. 

1 lb broccoli florets
1 Tbs neutral oil
Pinch of salt
1/3 c sliced almonds
1 c crunchy chow mein noodles
2 green onions

Toss broccoli with oil and salt, roast in oven for 10 minutes (or until nearly cooked).  Add almonds and mix together, flipping florets, then continue baking for another 5 minutes.  Put broccoli and almonds in a salad bowl, add noodles and green onions, whisk dressing once more and pour over everything, toss once more and enjoy! 

From Budget Bytes