I originally found these recipes via Posie Gets Cozy, and Z said it’s definitely a repeat dinner, so I’m posting it here so we always know how to find it.  The stew recipe was from Barefoot Contessa and the biscuit recipe was from 3191 Miles Apart.  There’s another chicken pot pie recipes we’ve been enjoying that Mom found recently through America’s Test Kitchen, but that will be another post.  This meal is very similar, I think a little easier, and Z liked it better, I think I did too.  I changed a few little things to suit our taste better, and this was a delicious dinner after a long October day.

In the future, I’ll probably freeze half of this, or make extra to freeze if I’m making this for a larger group.  I made all of it today since it was the first time and since I wanted plenty of left-overs for the rest of the week.  I’m excited to eat the leftovers and already looking forward to making this again.

Chicken Stew

• 3 whole (6 split) chicken breasts, bone in, skin on
• I used skin-less bone-less breasts, and that worked fine.  Cooking the chicken actually wasn’t too much work, but in the future I may try getting a rotisserie chicken from Costco and using that – easy and tasty!
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 large chopped yellow onions
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen corn
• 1/2 cup minced fresh parsley

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Sweet Potato Biscuits

• 1 pound sweet potatoes or yam (one large one is usually sufficient)
• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 8 tablespoons unsalted butter (chilled), cut into small pieces
• 1/4 cup milk

Preheat oven to 400 degrees

Prick the sweet potato and bake until soft (about one hour…you can also do this more quickly in a microwave). Once the sweet potato has cooled, scoop the flesh from the skin and pass through a food mill, ricer or sieve. You should have about 1 3/4 cups puree.

Stir together the flour, baking powder, sugar, salt and cayenne. Cut in butter with a pastry cutter  until it resembles a course meal. Mix milk with sweet potato puree and add it to the other ingredients. Mix dough, just to incorporate. If the dough is really sticky, add a touch more flour. Turn dough out onto floured surface and knead a few times. Pat out to a 1/2 inch thickness. Cut biscuits with a biscuit-cutter or glass.  Place on parchment-lined cookie sheet and refrigerate for 10 minutes, or until ready to bake with the stew.  Place in preheated oven and cook until risen and slightly brown, about 12 minutes (longer for larger biscuits). Serve warm. Only if you’re not making them with the stew, otherwise follow the baking instructions above.

Basil Lime Fizz
Combine the following ingredients in pitcher and serve immediately over ice:

•     3/4 cup fresh lime juice
• 1 cup basil simple syrup*
• 1 liter sparkling mineral water (Topo Chico, Pellegrino, La Croix, etc.)

*Prepare the basil simple syrup in advance (see recipe below)

Basil Simple Syrup
1. Place the following ingredients in a saucepan and heat on medium heat:

•     1 cup water
• 1 cup sugar
• 1 1/2 cups basil, chopped

2. Bring the mixture to a boil until the sugar dissolves (it only takes a few minutes).

3. Remove the mixture from heat and let stand for 30 minutes to let all the basil flavors seep into the sugar mixture.

4. Pour mixture through a sieve/strainer lined with dampened cheesecloth to remove all the basil and then pour it into a container with an airtight lid.  Chill in the refrigerator; the simple syrup will keep for 3-4 weeks.

Cream Wafers

For the cookies, mix:

• 1 C  soft butter
• 1/3 C  whipping cream
• 2 C  flour

Chill for 1 hour.

Roll about 1/8″ thick and cut into 1″ rounds. Dip one side in sugar and prick 4-5 times with a fork. (Or place on ungreased cookie sheet and sprinkle with sugar then prick with the fork.) Place on ungreased cookie sheet.

Bake at 350 degrees for 7-8 minutes.

For the filling, cream:

• 1/2 C butter
• 1 1/2 C powdered sugar
• a few drops of milk
• about 1/4 tes. vanilla
• A few drops of food coloring (red)

Put filling in a pastry bag and extract some on half of the cooled cookies.  Place another cookie on top.  We just used a knife to put a little filling on the cookies.

Carmel-Apple Crisp

Topping:

• 1 ¼ c. all purpose flour
• 10 T. sugar
• ¾ tes. ground cinnamon
• ¼ tes. salt
• 1/8 tes. ground allspice
• 1/8 tes. ground nutmeg
• 10 T. (1¼ sticks) chilled unsalted butter, diced

Filling:

• ½ c. sugar
• ¼ c. (½ stick) unsalted butter, diced
• 2 T. fresh lemon juice
• ½ tes. salt
• 12 Pippin or Golden Delicious apples, peeled, quartered, and cored

Topping: Whisk first 6 ingredients in medium bowl to blend.  Add butter and rub in with fingertips until small moist clumps form (Do ahead: can be made 1 day ahead.)  Cover and chill.

Filling: Preheat oven to 375º F.  Stir sugar and butter in large skillet over medium heat until smooth surface forms.  Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes.  mix in salt, then apples.  Toss until apples are evenly coated, about 1 minute.  Scrape apples and caramel into 13 x 9 x 2-inch glass baking dish; spread evenly.  Sprinkle topping evenly over.

Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes.  Let crisp cool 15 minutes.  Serve warm with whipped cream or ice cream.

Soft Garlic Knots

For the dough:

• 3 cups bread flour
• 1 tbsp. sugar
• 2 tsp. instant yeast
• 1¼ tsp. salt
• 2 tbsp. olive oil
• ¼ cup milk
• 1 cup plus 2 tbsp. lukewarm water

For the glaze:

• 2 cloves garlic
• 3 tbsp. melted butter
• ½ tsp. Italian seasoning

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.  Add the olive oil, milk and water.  Mix until ingredients have formed a dough.  Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces.  Roll each piece into a 10-inch long rope and tie into a knot.  Take the end lying underneath the knot and bring it over the top, tucking it into the center.  Take the end lying over the knot and tuck it underneath and into the center.  Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.  Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press.  Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F.  Brush the glaze onto the shaped rolls.  Bake until set and lightly browned, about 15-18 minutes.  Let cool slightly before serving.

Italian Wedding Soup

Meatballs:

• 3/4 pound ground chicken or ground turkey
• 1/2 pound chicken sausage, casings removed and crumbled, or finely chopped
• 2/3 cup fresh white bread crumbs
• 2 teaspoons minced garlic (2 cloves)
• 3 tablespoons chopped fresh parsley leaves
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons milk
• 1 large egg, lightly beaten
• Kosher salt and freshly ground black pepper

Soup:

• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups chicken stock or broth
• 1/2 cup dry white wine
• 1 cup small pasta such as tubetini, stars or orzo
• 1/4 cup minced fresh dill (optional, I omitted)
• 12 ounces baby spinach, washed and trimmed

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Olallieberry Pie

• one recipe double pie crust
• 6 c. olallieberries
• ¾ cup sugar, depending on sweetness of berries
• pinch of salt
• juice and zest from one lemon (I used juice I had frozen, but went without the zest)
• 3 T. minute tapioca
• 2 T. butter, cut into small pieces
• 1 egg yolk
• 1 T. milk

Preheat oven 425º.

Combine berries with sugar, salt, and lemon. Taste for sweetness, adding more sugar if you like. Add tapioca and let sit for 15 minutes.

Line a 9“ pie plate with dough rolled out to 14”, letting the dough hang over the rim of the plate. Fill with berry mixture, smooth to the edges, and dot with butter. Cover with second piece of dough and with a pair of scissors trim the dough so it extends an inch beyond the rim of the plate. To seal, fold dough under so it sits on the edge of the plate. Pinch into a into a decorative border, or crimp with a fork.

Whisk together yolk with 1 tbl milk, making an eggwash. Brush dough with wash, sprinkle with sugar, and with a sharp knife cut a few vents into the dough.

Bake for 25 minutes at 425 degrees. Reduce heat to 350, place pie onto baking sheet, and bake for an additional 30 minutes, or until crust is dark and olallieberry juice is bubbling through the steam vents.

Crumb-Topped Apple Pie

• A double pie crust (only half is needed)
• 7-8 Granny Smith Apples, pared, cored, sliced

Mix and sprinkle over the apples:

• ¾ c. sugar
• 2 T. flour
• 2 tes. ground cinnamon
• dash of nutmeg
• dash of allspice
• dash of salt

Mix slightly and set aside.

Place one crust in a 9′ pie plate and add the prepared apples.  Dot with butter.

For the crumb topping, mix:

• 1 c. flour
• 1 c. quick oats
• ¾ c. brown sugar
• dash or two of cinnamon
• ¾ c. softened butter, cut in

Sprinkle over the apples, but do not pack down.  Bake at 400º for 40 minutes, or until the apples are tender but not too mushy.  Poke with a skewer to check the apples.

Turkey Soup with Rice

• 1 turkey carcass
• 2 stalks celery with leaves, coarsely chopped
• 2 carrots, coarsely chopped
• 1 onion, peeled and quartered
• 1 bay leaf
• 8 cups water (I put in enough water to cover the carcass, which was about 16 c.)
  
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 2 teaspoons dried thyme (we had fresh thyme, so I used fresh thyme!)
• 2 cups chopped carrots
• 1 cup rice
• 2 cups chopped leftover turkey
• 1 cup frozen or leftover corn
• 3 tablespoons fresh parsley
• Salt and pepper

In a large pot, combine carcass, celery, carrots, onion, bay leaf, and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

Turkey Brine

• 3 cups Apple Juice Or Apple Cider
• 2 gallons Cold Water
• 4 Tablespoons Fresh Rosemary Leaves
• 5 cloves Garlic, Minced
• 1-½ cup Kosher Salt
• 2 cups Brown Sugar
• 3 Tablespoons Peppercorns
• 5 whole Bay Leaves
• Peel Of Three Large Oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. (I think Z just did a rinse in the sink.)

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.