Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie

4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired

1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.

2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.

3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy!

8 servings

Vanilla Frozen Yogurt

A Frozen Yogurt Recipe to Rival Pinkberry's Recipe

First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

Crepes

3/4 cup flour

1 cup milk

4 eggs

1 tsp. salt

Mix all ingredients in blender.

Preheat frying pan to medium-high heat.

Use spray oil to grease pan.

Pour a thin layer of batter evenly in the pan.

Lift pan and tilt it in circles to keep the crepes thickness even.

When the crepes batter appears mostly dry, use a spatula to flip it over. 

It should be slightly golden.

Serve with butter, cinnamon, and sugar.

Or, strawberries and cream. Or, ham and cheese with mustard.