A delightful honey wheat bread with a crunchy outside and a soft and sweet inside.
Chicken Pot Pie
After making the pie crust, I needed to make the chicken pot pie filling. I'd never successfully made a chicken pot pie before, but I knew it needed chicken (obviously) and some mixed vegetables. I thought I'd throw some chopped onion in as well for additional flavor, and since there were already carrots and onion in the mix, I thought some celery would also go well. However, since I didn't have any, I substituted celery seed. I also threw in some oregano and bay leaves for good measure. The primary difference I made this time was that I just used gravy instead of using cornstarch and some combination of water, stock, milk, or cream as a thickener. I'm not sure why that made such a huge difference since gravy is basically drippings, corn starch, and some combination of water, milk, or cream, but it really did. Once the filling was complete, all that remained was making the crust. Although there's a wide variety of crusts available, I wanted to make an all butter pie crust, or pâté brisée, because that's what I think of as going with chicken pot pie, and I have it say, it was worth the effort! The entire apartment also smelled delicious while baking this pie!
Chicken Pot Pie
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1 pound | chicken, cooked and shredded | ||||
| 2 | onions, chopped | ||||
| 1/2 teaspoon | oregano | ||||
| 2 | bay leaves, crushed | ||||
| 2 cups | gravy | I wanted a drier pot pie so that not all the filling would come out, but if you wanted a more moist filling, you could add more gravy. | |||
| 1/2 teaspoon | celery seed | I didn't have any celery, but you could use 3 stalks (chopped) instead. | |||
| 12 ounces | mixed vegetables | I used carrots, corn, green beans, peas, and lima beans. | |||
| 1/4 teaspoon | pepper | ||||
| 1 | pie crust, bottom crust prebaked, top crust unbaked | I used carrots, corn, green beans, peas, and lima beans. |
Methods:
- Mix onions with gravy and cook until onions are translucent.
- Add all remaining ingredients except pie crust and mix well over medium heat.
- Pour filling into prebaked bottom crust, and form unbaked top crust over filling.
- Poke some holes with a fork or cut some slits in the top crust before baking.
- Bake at 350F until warmed through and top crust flaky.
Garlic Parmesan Swirl Biscuits
Another of my Five Friday Finds, this time from Good Cheap Eats. These biscuits are slightly similar to the Garlicky Cheddar Biscuits - just switch the cheddar for some parmesan and add a swirl! I love these types of recipes, where it looks like it took time and effort, but really, it didn't. Don't you?
We ate these swirl biscuits for breakfast, but you could just as easily serve them as a side to Little Lasagnas. In fact, if you served these biscuits with the Little Lasagnas, you'd be well on your way to starting a muffin tin meal! Wouldn't that be fun?
Whenever I eat something with a swirl like these biscuits (or Hua Juan, for example), I always like to peel it apart and especially taste the fillings/texture of the inside. Tell me I'm not the only one?
Garlic Parmesan Swirl Biscuits
by CJ HuangMingling the flavors of garlic and Parmesan in a mouthwatering swirl biscuit.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 12 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 2 cups | flour | I used half whole wheat and half white. | |||
| 1 teaspoon | salt | ||||
| 1 tablespoon | baking powder | ||||
| 1/4 cup | butter | ||||
| 3/4 cup | milk | ||||
| 2 teaspoons | garlic powder | ||||
| 3 tablespoons | Parmesan cheese, grated | ||||
| Garlic Parsley Butter, melted | optional |
Methods:
| 1. Gather all materials. | |
| 2. Combine flour, salt, and baking powder, and then cut in butter until homogeneous. | |
| 3. Mix in milk until dough forms, and then roll out in a rectangle. | |
| 4. Sprinkle garlic powder and Parmesan cheese on top, making sure not to forget the edges. | |
| 5. Roll up dough and pinch to seal. | |
| 6. Cut dough into 12 pieces, about an inch wide. | |
| 7. Place each piece in a greased muffin tin and bake until golden brown and delicious, about 15 minutes. | |
| 8. (optional) Brush Garlic Parsley Butter on top of each biscuit. |
Hint: Try cutting each biscuit apart with dental floss. It's a lot cleaner and neater than a knife (at least for me)! Plus, you get perfectly round biscuits. Just slide the floss under your roll, where you would cut, bring the two ends up, cross, and pull. That's it!
Cheesy Garlic Breadsticks
Since I had made some flatbread pizza, I started thinking about breadsticks. Breadsticks always seem to go quickly and they're so tasty! I had made some cheesy peppered breadsticks before, but this time, I wanted something like a less greasy version of the traditional garlicky breadsticks you can get when you order pizza. I have to say, these breadsticks definitely qualified, and, they were tastier too! These breadsticks finished in almost no time at all, especially since I used some of the instant flour mix. I opted to twist the breadsticks so that they would look nicer, but it's certainly optional. If you wanted to bring the twisted ones to a party or gathering, you certainly don't have to tell anyone there how quick and easy these breadsticks were to make!
Cheesy Garlic Breadsticks
by CJ HuangQuick and easy breadsticks - a tastier and less greasy version of the traditional breadsticks.
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 2 cups | instant flour mix | Or Bisquick | |||
| 1/2 cup | water | ||||
| 1 teaspoon | pepper | ||||
| 1 tablespoon | garlic | ||||
| red pepper flakes | optional | ||||
| cheese, grated | I used Romano. |
Methods:
- Combine instant flour mix and water.
- Add in black pepper, red pepper flakes, cheese, and garlic.
- Mix well and roll dough out to about a half inch thickness.
- Cut into strips about 1 inch across to make breadsticks. At this point, I opted to twist them a bit. You could do the same thing to make them look "fancier" without much extra work!
Caramelized Banana and Pecan Oatmeal
Add some fun flavor to your oatmeal with bananas, caramelized in their own sugar, roasted nuts, and dash of cinnamon.
Sesame Chicken
One of the most popular recipes here is my Sesame Chicken Sauce, and one questions I often get is "How do I make Sesame Chicken with this Sesame Chicken Sauce?" Well, here's your answer! I opted for pan frying since I don't have a deep fryer. Plus, it's easier and healthier, although most restaurants will deep fry the chicken. I also didn't marinate the chicken ahead of time (didn't have time), but you could freezer marinate for a last minute meal full of flavor. Serve with some rice and greens, and you've got a meal tastier and healthier than take out!
What are some of your favorite things when ordering takeout?
Sesame Chicken
by CJ HuangMake yourself some Sesame Chicken that's better than takeout!
Prep time:
Cook time:
Total time:
Yield: 4 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| chicken, cut into chunks | |||||
| 1 | egg, beaten | ||||
| Sesame Chicken Sauce | |||||
| flour | |||||
| cornmeal | optional - I like to include some because of the texture it provides. |
Methods:
 |
1. Gather all materials. |
 |
2. Dip the chicken into the eggs and then cover with flour. |
 |
3. Pan fry the breaded chicken chunks in a bit of oil until crispy and cooked through. |
 |
4. (optional) Drain off a bit of the oil on paper towels. I like to save on paper towels by using one layer of paper towel on top of newspaper so the newspaper does most of the work. |
 |
5. Pour the Sesame Chicken Sauce into a pan, and add the chicken, mixing until chicken covered with sauce. |
Brown Butter
If you know me, then you know I like butter. But you know what's even better than regular ol' butta? BROWN butter.
Also known as beurre noisette, or hazelnut butter in French. It's got a bit of nutty flavor just packed with yum. Use it on all sorts of things - veggies, pasta, fish, chicken, or even just on a spoon. No judgement here! Fortunately for you, it's also really simple to make. Afterall, what you're doing is simply heating butter until it browns - easy enough, right?
As you heat butter, an emulsion, the water evaporates and the milk proteins separate out and begin to brown. The milk proteins browning gives brown butter it's wonderfully nutty flavor. The only crucial part? Removing the butter from the heat before you get black butter. And one good way to know when to remove your butter from heat is to be smarter than me and use a light colored pan. It'll make your life a lot easier. Trust me.
What are some simple ways to level up your ingredients?
Brown Butter
by CJ HuangLevel up your butter to the nutty, toasted, magical awesomeness of brown butter!
Prep time:
Cook time:
Total time:
Yield: just under 8 ounces
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 227 grams | 8 ounces | 1 cup | butter |
Methods:
 |
1. Gather all materials. |
 |
2. Melt butter. It'll make your life a lot easier if you're smarter than me and use a light colored pot. :) |
 |
3. Continue heating and stirring butter until slightly browned. Then remove from heat. |
 |
4. Filter out browned milk solids. |
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