1. Chicken Shlop (kind of like chicken pot pie)
1 or 2 chicken breasts
2 carrots, chopped
2 celery stalks, chopped
2 Yukon gold potatoes, chopped
½ a white onion, chopped
¼ cup frozen peas, thawed
¼ cup frozen corn, thawed
1 can cream of mushroom soup
1 can of store-bought biscuits (the kind in the scary peel-n-pop can)
I baked the chicken breast ahead of time, and then cubed it. I sautéed the onion, carrots, and celery and added salt & pepper. I cooked the potatoes in water separately. I added all of this cooked stuff along with the peas and corn to a pot with the can of soup and warmed it up... here you have your pie filling! Then put a little bit of the filling on the bottom of a baking dish, add 6 biscuits (10 came in the can I bought, but I only used 6 of them and baked the other 4 for use in another meal later) then add the rest of the filling right on top of the biscuits. Bake at 350 for about 30-40 minutes until the biscuits puff up and start to peek out through the filling and get a nice golden crispy top. Very colorful and hearty and the leftovers are good too!
2. Tomato Sauce
I learned this one while staying with my friend Amanda (and Sabrina) in chilly Vermont.
Cherry tomatoes
Italian style breadcrumbs
Parmesan cheese, grated
2-3 cloves of garlic, finely chopped
Extra virgin olive oil
Throw all that stuff in a baking dish. Leave the tomatoes whole, unless they are super huge, then cut ‘em up into about 1-inch cubes. Use about ¼ cup of cheese and ¼ cup of breadcrumbs for each pint of cherry tomatoes you use. Drizzle the olive oil over everything and toss the tomatoes until they are coated. Also add salt, pepper, oregano or whatever Italian seasonings you like. Bake at 350 for 40 minutes or so, stirring every 10 minutes. I like to smash it up a little. Then use as pizza sauce or serve over pasta! I like to add fresh basil at the end... enjoy!
