Main Dishes

Salmon with Strawberry-Avocado Salsa

It’s a formula I turn to over and over and over again for dinner: protein + salsa. And that’s because with a generous serving of salsa on top, any slab of protein becomes endlessly riffable.

Sometimes that salsa has a fruit component, sometimes not. But it always has a spicy component because a “boring healthy dinner” seems so much less boring when your face is on fire.

True story.

If you haven’t tried the strawberry + avocado combination, here’s your chance – grab the recipe here!

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Chicken Pot Pie with Goat Cheese Drop Biscuits

If you don’t use goat cheese in – and on – your chicken pot pie, I’d like you to reconsider how you make chicken pot pie.

Although technically this might be considered “Chicken & Biscuits” but let’s not get bogged down in the details. Humor me.

Chicken Pot Pie with Goat Cheese Drop Biscuits

The first time I made a completely from-scratch chicken pot recipe ~8 years ago, it took me close to 3 hours. You cooked the chicken at the same time you were making everything else from scratch (the filling and the pastry topping). And while I streamlined the process quite a bit over the years… man, ain’t nobody got time for that.

With all that heavy cream in the filling, it was a total fat- and calorie-bomb. But what really convinced me that all the work was worth it back then: the tangy, tender cream cheese pastry crust.

But you know what makes an even better chicken pot pie topping than that? Goat Cheese Drop Biscuits.

Chicken Pot Pie with Goat Cheese Drop Biscuits

Not familiar with Goat Cheese Drop Biscuits? Today is your &^%$#@! lucky day. A heavy dose of black pepper, creamy goat cheese, and tangy buttermilk (or greek yogurt) are cut into ordinary old drop biscuit dough. The result? Far from ordinary old drop biscuits.

Under those crispy-tipped biscuits, an entire Costco rotisserie chicken, plenty of vegetables, and more goat cheese keep the filling hearty and flavorful even in the absence of heavy cream.

WHY ARE YOU SO DOWN ON HEAVY CREAM, SHAWNDA? YOU BASICALLY TAKE PICTURES OF DESSERT FOR “A LIVING” AND ‘TIS THE SEASON, RIGHT?! I know, I know. But I have recently dropped 25 lbs and I’d like to drop another 25. Andplusalso, I am paying someone to take pictures of us this weekend so this is a NO HEAVY CREAM zone until after photos on Saturday :)

Chicken Pot Pie with Goat Cheese Drop Biscuits

A hearty, flavorful chicken pot pie topped with tangy Goat Cheese Drop Biscuits.

Ingredients

  • For the filling:
  • 4 Tbsp butter (I used Smart Balance)
  • 1/2 very large yellow onion, chopped (~2 cups)
  • 1 cup chopped carrots (about 12 baby carrots stolen from my kid's lunch stash)
  • 1 small green bell pepper, chopped
  • 1 cooked rotisserie chicken (that you picked up from Costco along with a whole bunch of stuff you didn't need)
  • 4 cloves garlic, minced
  • Black pepper
  • Salt
  • 1/2 cup flour
  • 1 tsp Tobasco (or your favorite hot sauce)
  • 3 cups chicken stock
  • 5 oz log of goat cheese, divided
  • 16 oz frozen peas
  • 8 oz frozen broccoli florets
  • For the biscuits:
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • Generous amount of black pepper
  • 4 Tbsp butter (again, more Smart Balance)
  • 2 oz goat cheese (that was leftover after making the filling)
  • 1 cup buttermilk (I prefer 2/3 cup fat-free greek yogurt whisked with 1/3 cup 1% milk)

Instructions

  1. Preheat oven to 425.
  2. Lightly spray a baking dish with cooking spray (my dish holds 3 quarts) and set it on top of a baking sheet (safety first, clean ovens second).
  3. Heat 4 Tbsp butter in a large pot over medium heat.
  4. Add the onion, carrots, and bell pepper and cover, stirring occasionally and cooking for ~10 minutes until softened.
  5. While the vegetables are cooking, skin, debone, and shred the rotisserie chicken - I save the "castoffs" in a large zipper bag and freeze to make stock later.
  6. Add the garlic, black pepper, generous pinch of salt, and flour to the pan, stirring to make a paste. Let cook 2-3 minutes, stirring once or twice more (it will be thick and clumpy and do not panic).
  7. Add the Tobasco and then whisk in the chicken stock, making sure to scrape the bottom of the pot to loosen any flour and vegetables stuck to the pan.
  8. Bring mixture to a boil, add 3 oz of the goat cheese, peas, and broccoli, and cook until everything is heated through and the goat cheese has melted completely.
  9. Stir in the shredded chicken, add additional salt and pepper, turn off the heat, and transfer to the baking dish.
  10. In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
  11. Cut the remaining 2 oz goat cheese and butter into the dry ingredients until a shaggy, crumbly mixture forms - I do this with my fingers and it takes ~60 seconds.
  12. Make a well in the dry ingredients and add the buttermilk or yogurt mixture. Stir until all traces of dry ingredients are gone. If it feels a little crumbly, knead it in your hands a few times.
  13. Pull off golf ball-sized chunks of dough and place on top of the chicken mixture.
  14. Transfer the baking sheet to the oven and bake ~20-25 minutes, until the filling is bubbly and the biscuits are golden brown.
  15. Try not to laugh so loud that you startle your 4-year-old when you find that she has pulled a chair up to the range and is eating the biscuit topping straight off the pot pie.

Notes

Yields: 6-8 generous servings

Source: Confections of a Foodie Bride, Biscuits from Cook Like a Champion

Estimated time: 1 hour 20 minutes

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Roasted Jalapeno-Cheddar Skillet Cornbread

I am hosting my family for Thanksgiving this year. Holiday Hostess duties are my favorite. It combines all of my favorite things:

  • Organized chaos
  • Wine
  • Food
  • Wine
  • Feeding people
  • Wine
  • Football and stories and laughing and memories
  • Wine

As perfect as it sounds in my head, the reality is usually less sparkly and shiny. And way more wine-y.

  • I get SQUEEEEE excited and make a huge menu for twice the number of people, adding a couple of new dishes because nobody makes a good guinea pig like a person wearing stretchy-waisted pants on Thanksgiving!
  • My dad, who hosts every other year, gets upset that I’ve “changed things” on “my” year, and shows up with those couple of same dishes, made his way, even after he told me he wasn’t making anything.
  • We now have enough to food to feed half the city of Katy and no one wants to take their own leftovers home, much less mine.
  • WINE.
  • MORE WINE.
  • ALL THE WINE.

Roasted Jalapeno-Cheddar Skillet Cornbread

This year’s Thanksgiving menu is so far shaping up like this:

Appetizers & Drinks

Lunch Menu

Dessert

  • ALL THE PIES

Roasted Jalapeno-Cheddar Skillet Cornbread

For the last 6 years, every Thanksgiving and Christmas has included the holiday- and family-hit Roasted Chestnut and Sausage Dressing. It is simply amazing. But I wanted something more “Texas” this year and the arrival of November’s HEB Primo Picks immediately solidified what I was going to do about the dressing: cornbread.

{Side note: wait ’til you see what I’ve done with the Cranberry-Pomegranate-Jalapeno sauce and the Bacon Vinaigrette!}

HEB Tex's BBQ Fixins Cream Corn

Cornbread loaded with roasted jalapeno and cheddar cheese and cream corn and heavy cream and butter and sugar.

All baked in a cast iron skillet.

A scoop of warm, cheesy cornbread perfection is amazing all on its own but it’s even better served with chili. And it’s going to be even better than that topped with a ladle of gravy on Thanksgiving Day.

Roasted Jalapeno-Cheddar Skillet Cornbread

HEB has provided a selection of this month’s Ciao Italia Primo Picks to a lucky reader. To enter the giveaway, simply answer this question in the comments below: What is your favorite Thanksgiving dish?

Me: It’s a tie between Leftover Thanksgiving Sliders and The Cranwich. Because leftovers are the best part of Thanksgiving. Besides the wine.

Update: The winner is Katie who loves the good ol green bean casserole.

Roasted Jalapeno-Cheddar Skillet Cornbread

A moist skillet cornbread loaded with cream corn, roasted jalapenos, and sharp cheddar cheese.

Ingredients

  • 4 medium-large jalapenos
  • 1/2 cup (1 stick) + 1 Tbsp unsalted butter, divided
  • 1 1/2 cups heavy cream*
  • 2 large eggs
  • 1 cup shredded sharp cheddar
  • 14 oz package (or 1 can) of HEB Cream Corn
  • 2 cups flour
  • 1 cups cornmeal
  • 2/3 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • *I frequently sub with fat-free Greek yogurt. But not for Thanksgiving :) The batter is thicker but the end product is still moist (sorry, Kim) and delicious.

Instructions

  1. Preheat oven to 350.
  2. In a small skillet roast the jalapenos, turning every few minutes, until most of the skin is blistered - you can also do this under a broiler or over open flame on the stove. I find a small skillet easiest while I'm gathering other ingredients.
  3. Transfer to a bowl covered with foil/plastic wrap and let cool enough to handle.
  4. Scrape the blistered skin, cut in half, remove the stem and seeds, and then dice the peppers.
  5. Melt 1 stick of butter and add to a large mixer bowl.
  6. Mix with the heavy cream, eggs, cheese, cream corn, and chopped jalapenos.
  7. Add the dry ingredients
  8. Heat a large cast iron skillet enough to melt 1 Tbsp of butter, swirl to coat.
  9. Transfer the batter to the skillet and then bake 35-40 minutes, just until the center is set (a knife will come out with moist crumbs attached).
  10. Let cool and serve with a spoon.

Notes

Yields: ~12 holiday side-servings, served spoonbread style

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Saturday, November 15.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and future therapy bills for my child are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Cheesy Chipotle Chicken and Rice Casserole

There’s also some broccoli in there, too. All the food groups represent: cheese, carbs, leftover protein, and green stuff. If that doesn’t scream balance, then I do not know if there’s help for you.

Cheesy Chipotle Chicken and Rice Casserole

With the coldest night since April on tap for us tonight – 44F, BRRRRR! – I wanted something warm and not-chili for dinner. I took the house – and Thanksgiving favorite – Cheesy Broccoli and Quinoa Casserole and grabbed a can of chipotles and that leftover shredded chicken in the fridge that needed to be eaten, like, yesterday.

Cheesy Chipotle Chicken and Rice Casserole

It’s still all the things you love about the traditional broccoli, cheese, and rice casserole: one baking dish, cheesy, gooey, not-very-pretty comfort food. But this version, it gets a little added kick from stirring a few tablespoons of minced chipotle peppers in adobo sauce into the cheese sauce.

Cheesy Chipotle Chicken and Rice Casserole

It’s a little spicy. It’s still super cheesy. And insanely comforting.

Cheesy Chipotle Chicken and Rice Casserole

The cheesy comfort food favorite gets a spicy kick from chipotle peppers.

Ingredients

  • 1.5 cups uncooked white rice (or enough to yield 3 cups cooked, check your package instructions)
  • 16 oz frozen chopped broccoli
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 small yellow onion, diced
  • 2 cups milk
  • 2 cloves garlic, minced
  • 3 Tbsp minced chipotles in adobo sauce*
  • Salt and pepper, to taste
  • 8 oz. sharp cheddar cheese, shredded
  • 1 1/2 cups leftover shredded chicken
  • *I put the entire can into a mini-chopper and mince and then save the leftovers in the fridge. Or freezer.

Instructions

  1. Preheat oven to 400.
  2. In a medium sauce pan, cook the rice in water with a generous pinch of salt, according to package, directions and then set aside.
  3. In a large pot over medium heat, melt the butter.
  4. Whisk in the flour, onion, garlic, 2-3 tablespoons of minced chipotles (if you're sensitive to heat, start with 2), a generous pinch of salt and black pepper.
  5. Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
  6. Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
  7. Remove from heat, whisk in the cheddar a handful at a time until completely melted.
  8. Taste for spice/seasoning and add additional chipotles, salt, and pepper to taste.
  9. Add broccoli, rice, and chicken to the pot and mix well.
  10. Transfer mixture to a casserole dish and bake ~35 minutes, until the top is nicely browned.

Notes

Yields: 8-12 servings

Adapted from Cheesy Broccoli Quinoa

Estimated time: 1 hour

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