Raspberry Cobbler with Dark Chocolate Biscuits

 

This raspberry cobbler with dark chocolate biscuits is perfect for a Valentine’s treat! ❤️ it’s a little tart from the raspberries, the biscuits are so rich and chocolaty, pair it with some vanilla ice cream or whip cream and it’s a wonderful dessert!

Raspberry Cobbler with Dark Chocolate Biscuits

INGREDIENTS

For the filling: 

• 24 oz. frozen raspberries
• 3½ tbsp. sugar
• 3 tbsp. cornstarch
• 1 tsp. freshly squeezed lemon juice
• 1 tbsp. vanilla extract

For the biscuits: 

• 1 cup all-purpose flour
• 1/3 cup dark unsweetened cocoa powder
• 3 tbsp. sugar
• Pinch of salt
• 4 oz. (8 tbsp.) unsalted butter, cold and cut into small pieces
• ½ cup plus 2 tablespoons buttermilk
• 2 oz. coarsely chopped chocolate

DIRECTIONS

• 01

  Preheat the oven to 425˚ F.  Lightly grease a 2 to 2.5 quart baking dish. In the dish, combine the raspberries, sugar, cornstarch, lemon juice and vanilla.  Fold together gently with a spatula until evenly mixed.  Transfer to the oven and bake 10 minutes without the topping.

• 02

  Meanwhile, make the biscuits.  In a medium bowl, combine the flour, cocoa, sugar, and salt.  Whisk well to blend.  Add in the butter pieces and toss with the dry ingredients.  Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture is crumbly and the largest butter pieces are the size of small peas.  Stir in the buttermilk and mix gently with a fork until a dough begins to form.  Knead together gently, just until the dry ingredients are incorporated.  Gently fold in the chopped chocolate.  Turn the dough out onto a lightly floured surface and pat down into an even layer about 1 inch thick.  Use a cookie cutter to cut out heart-shaped biscuits, rerolling dough scraps if needed.

  
  

  • 03

    Add the biscuits to the warmed fruit and return the baking dish to the oven.  Bake about 15-20 minutes more, until the fruit mixture is bubbling and the biscuits are just set and baked through.  (The juices will settle after resting a few minutes, but if the fruit is too juicy, feel free to spoon a bit of the juice off or wick away with paper towels.)  Serve warm, with vanilla ice cream or whipped cream if desired.

Creamy Chicken Boursin Orzo Bake

Creamy Chicken Boursin Orzo Bake

This is a great one pot meal that combines, juicy chicken with creamy Boursin cheese and hearty orzo, and even sneaks in some vegetables (peas). It makes a great winter meal, and a break from soups, if you are getting a little tired of those at this point in the colder months. 

Creamy Chicken Boursin Orzo Bake

INGREDIENTS:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, diced
• Salt and pepper, to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups orzo pasta
• 3 cups chicken broth
• 1 package (5.2 oz) Boursin garlic and herb cheese
• 1 cup frozen peas
• ½ cup grated Parmesan cheese
• Fresh parsley, for garnish

INSTRUCTIONS:

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Season the diced chicken breasts with salt and pepper. Add to the skillet and cook until golden brown and nearly cooked through, about 5-7 minutes. Remove the chicken from the skillet, set aside.
4. In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
5. Stir in the orzo and cook for about 2 minutes to lightly toast it, ensuring it's well coated with the remaining oil and juices. Add the chicken broth and bringThe mixture to a boil
6. Reduce the heat to low and add the Boursin cheese, stirring until the cheese is melted and the mixture is creamy. Return the chicken to the skillet, adding the frozen peas, and stir to combine everything evenly.
7. Sprinkle the top with grated Parmesan cheese
8. Transfer the skillet to the oven, uncovered, and bake for 15-20 minutes, or until the orzo is tender and The liquid is mostly absorbed
9. Remove from the oven and let it sit for a few minutes to set. Garnish with fresh chopped parsley before serving.

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Roasted Turkey Breast

 An oven roasted turkey recipe, perfect for a Thanksgiving feast! 

Roasted Turkey Breast

Ingredients 

• One bone in Turkey Breast
• 2 oz salted butter (half a stick)
• 1 Tablespoon weeknight hero spice blend (equal parts: Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)

Directions 

• The day before cooking, place the turkey on a work surface and pat dry with paper towels. Season on all sides with salt and pepper. Transfer to an airtight container (or a large resealable bag); refrigerate until ready to cook.
• One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature.
• Remove the plain butter from the refrigerator to soften.
• In a bowl, combine the softened butter and weeknight hero spice blend; season with salt and pepper. Using a fork, mash to combine.
• Preheat the oven to 400°F. Line a sheet pan with foil.
• Thoroughly coat the prepared turkey with the seasoned butter. Transfer to the sheet pan, skin side up.
• Roast 50 minutes. Leaving the oven on, remove from the oven.
• Carefully place a large piece of foil over the turkey. Return to the oven and roast 20 to 30 minutes, or until the turkey is browned and cooked through. Reserving the drippings for the gravy, transfer the roasted turkey to a cutting board, skin side up, and let rest at least 20 minutes.

One Pot Lemon Chicken and Orzo

 One Pot Lemon Chicken and Orzo

This is a great transition dish from summer to fall. The chicken is juicy and the lemon makes it feel light(er), while it’s all nestled in creamy, rich orzo. Plus hidden greens adds a nice, fresh touch! And you can beat a one pot meal 👌 I made it with chicken thighs but would like to try thinly sliced chicken breast next time and see how that turns out. 

INGREDIENTS

• 1 ½ pounds boneless, skinless chicken thighs (or thinly sliced chicken breast)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 large shallots, diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 tablespoon Dijon mustard
• 1 cup orzo pasta
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• ⅓ cup freshly grated Parmesan
• ¼ cup heavy cream
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest

INSTRUCTIONS

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
3. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
4. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the Dutch oven.

 

Chicken with Mustard Cream Sauce

One of my favorite comfort food meals, this dish is juicy, rich and creamy, with the mustard adding a slight tang. It’s perfect! One tip: make sure to let the wine reduce by half. If you don’t the sauce turns out slightly runnier and doesn’t coat the chicken.  I like to serve it with cheddar mashed potatoes and green beans. 

Ingredients 

• 4 whole Boneless, Skinless Chicken Breasts
• 2 Tbsp. Olive Oil
• 2 Tbsp. Butter
• 3 whole Garlic Cloves, Minced
• 1 c. White Wine
• 1 Tbsp. (heaping) Dijon Mustard
• 1 Tbsp. (heaping) Grainy Mustard
• 1/4 c. (to 1/2) Heavy Cream
• 1/4 c. (to 1/2) Chicken Broth
• Salt And Pepper, to taste

Directions 

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. 

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the wine. Then just let the wine bubble up and cook until it's reduced by half. 

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. 

Serve chicken spooning the sauce over the top.

Crockpot Beef Stroganoff

 Crockpot Beef Stroganoff 

My first time making beef stroganoff and it couldn’t be easier in this crockpot version!

Ingredients

 

• ▢ 2 tablespoons vegetable oil
• ▢ 4 pounds boneless chuck roast
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon coarse ground black pepper
• ▢ 1 yellow onion , chopped
• ▢ 8 ounces crimini mushrooms , sliced (optional, I’m the only one who likes mushrooms in my family so I had to leave it out) 
• ▢ 3 cloves garlic , minced
• 1 can cream of mushroom soup
• ▢ 2 cups beef broth
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon paprika
• 1 Ranch packet
• ▢ 1 cup sour cream
• ▢ 8 ounces egg noodles , cooked a minute shy of done

Instructions

• Heat oil in a large Dutch oven on high heat.
• Season chuck roast with salt and pepper.
• Brown meat on all sides, 4-5 minutes on each side.
• Add the beef to slow cooker with onions, mushrooms and garlic.
• Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme, paprika and ranch packet, and pour it into slow cooker along with mushroom soup.
• Cook on low heat for 8 hours or on high heat for 4 hours.
• Remove meat from the slow cooker and gently break apart with two forks.
• Cook egg noodles just a minute shy of package instructions.
• Mix sour cream into sauce and add in the egg noodles, stirring to coat.
• Top with chuck roast and stir together