Simple and Lighter Chicken with Biscuits (really)

On September 14, 2015, in Recipes, by Chris Baccus


I love it when I get an email in the middle of my work day saying, “Can you make this?” Stephanie occasionally will find a recipe she would like to try and knows I love a challenge. This recipe wasn’t much of a challenge, though. In fact, it ended up being a pleasantly simple recipe that only took 20 minutes to make.

I used frozen biscuits from Trader Joe’s to accompany the chicken dish; instead, of doing homemade biscuits. Note: you can find the full recipe with homemade biscuits here at Martha Stewart’s website.

Lighter Chicken and Biscuits
Serves 4

2 teaspoons vegetable oil, such as safflower
1 cup low-fat (1 percent) milk
1/2 cup water
2 tablespoons all-purpose flour
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1 teaspoon dried thyme
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Prepare frozen biscuits according to package instructions or have fresh biscuits ready.

In a 5-quart Dutch oven or large heavy pot, heat 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.

Sprinkle vegetables with 2 tablespoons all-purpose flour; stir in the milk, water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.

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Broccoli Quinoa Casserole

On January 4, 2015, in Recipes, by Chris Baccus




I love a good casserole.  Unlike the casseroles of my 1970-80s childhood, casseroles are far better than the tuna and enchilada casseroles of the past.  Take for example this delicious combination using fresh broccoli and quinoa.

The dish also uses shredded cheddar cheese and just a little amount of milk and mayo which leaves a dish that focuses the flavor mostly on the broccoli, and that’s a good thing.


We enjoyed it with a simple side salad for a complete meal.  This works great if you’re into Meatless Mondays or Meatless whatever day.


Full Recipe: [Broccoli Quinoa Casserole]


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Indian Butter Chicken

On February 20, 2012, in Recipes, by Chris Baccus

For all the hate directed at Netflix last year, I still love them.  The fact that I can stream so many shows and movies is great and it’s still at an affordable price provided you use the service.  I do.

I was watching some old Gordon Ramsey shows with one episode that featured him traveling through India seeking out authentic Indian food.  Since I lack his production budget and time, I decided Google was good enough for my need.  That’s when I ran across the aptly named “Mr Singh Brings You Authentic Indian Recipes” website.

I found a simple butter chicken recipe to try out.  Like Ramsey’s show it focused on recipes that did not use cream and lots of butter like Americanized Indian restaurants do.

The recipe isn’t as rich in flavor as the Americanized Indian butter chicken, but it has its own distinctive benefits including a deeper flavor that showcase the spices more than the cream and butter.

This is a good recipe. However, I feel I can still find something better.

Click here for the full recipe: Butter Chicken.

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Greens and Goat Cheese Gratin

On December 6, 2011, in Recipes, by Chris Baccus

One of the best corporate blogs out there is the one from Whole Foods.  They feature a lot of great information about their products, values, and of course share some recipes.  Of course with a highly educated, food conscious customer, Whole Foods needs to find a way to connect with its audience.

Tonight they definitely connected with me.

One of the best parts of adopting a more vegetarian diet at home is the increase of casseroles and gratins.  Not sure what the difference is? A gratin is basically anything with a crumbled top or gratin cheese topping.  For this recipe, the crumbled top is wheat thin crackers. We converted to Whole Foods 365 brand wheat crackers years ago since it has considerably less sugar than Wheat Thins.

This recipe is also quite flexible. It makes 8 servings; though; I’d say it makes closer to 6 servings if used as a meal instead of a side.  I cut the recipe in half making enough for 2 meals and an extra lunch for one of us tomorrow.

Full Recipe: Greens and Goat Cheese Gratin

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Pork and Cabbage in Milk

On October 4, 2009, in Recipes, by Chris Baccus

This is kind of a strange dish. We liked how the cabbage and bacon added a nice flavor to everything without either overpowering the dish, but it wasn’t great. It was good. This is something to add to the mix in the fall or winter months that is hearty and tasty, but not as heavy as a stew or roast.

Pork and Cabbage in milk

Serves 4

2 tablespoons olive oil
4 boneless pork loins (1-inch thick, fat trimmed)
coarse salt and pepper
4 strips bacon, coarsely chopped
1 medium onion, cut into 1/2-inch slices
1/2 head green cabbage, cored an cut into 4 wedges
2 tablespoons flour
2 cups whole milk

1. Preheat ove to 400 and set a large roasting pot over high heat on burner, add oil to pot. Season pork with salt and pepper; brown each side – 3 to 5 minutes. Flip and cook 1 minute more. Transfer to plate.

2. Reduce heat to medium. Add bacon; cook until golden, about 5 minutes stirring often. Add onion; cook until softened, 5 minutes. Add cabbage and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 more minutes. Add flour 1 tablespoon at a time to 2 cups of milk in a bowl, stir each tablespoon with whisk until blended. Add milk and flour mixture to pot and cook until thickened for 4 minutes. Season with salt and pepper, then return pork loins to pot (with any juices.) Transfer pot to oven and bake until pork is cooked through, about 10 minutes.

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