January 1, 2007 CROCK-POT CHICKEN STEW/Garlic Cheese Biscuits

Easy Tastebud Delights
Second Edition (January 1, 2007)
Easy Recipes
45 minutes+

Hi Everyone! I hope you all had a safe and wonderful New Year's Eve and are off to a great 2007! Today will be a low-key cooking day. After the holidays, I'm sure everyone has lots of leftovers in their fridge and freezer that they want to use up. Let's clear some out today. If you have uncooked chicken pieces sitting in the freezer that have been there for awhile, you could make:

CROCK-POT CHICKEN STEW

1 tbsp. plus 1 tsp. Vegetable oil
3 lb. chicken parts, skinned
1/2 cup chicken stock
2 cups each diced onion, celery, and red or green bell pepper or any other leftover chunks of fresh veggies you may have in the fridge
4 cups canned diced tomatoes (reserve liquid)
1/2 c. each frozen cut green beans and fresh miniature carrot
2 peeled, diced potatoes
1 bay leaf
1 tbsp. fresh chopped parsley
1/2 tsp. each ground thyme, basil leaves, chili powder and pepper or any other spice you prefer

In skillet, heat oil. Brown chicken parts, remove and place in crock-pot. Add stock to pan and deglaze the crunchy bits from the bottom. Drain and set aside stock. Saute onions, celery and bell pepper in skillet until onions are golden. Place stock and veggies in crock-pot on top of
chicken. Add remaining ingredients except potatoes, stirring to combine. Cook
on Low for 8 to 10 hours (High 3 to 4). Add potatoes and any frozen when 1 hour remains. Serve when potatoes are no longer crunchy.

Serve with Cheese Biscuits made in the oven.

This is my favourite biscuit recipe and I'm always sure to have plenty of Bisquick in my pantry. When I found the recipe on the internet, it was named Red Lobster Biscuit knockoff...personally, hubby and I like this recipe BETTER than Red Lobsters. We find their biscuits are too salty because the original recipe calls for garlic salt. I've also made a few changes to the original version I received by changing the garlic salt to minced garlic.

Cheese Garlic Biscuits aka Red Lobster Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup grated cheddar cheese, we usually have a zippy bag of it in the fridge*
1/2 cup melted butter
1/2 tsp. jarred minced garlic

Mix Bisquick, milk and cheddar until soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still hot on the pan.

* To make your own grated cheese quickly use your food processor and grate large blocks at the same time. We usually have a bag of mozzarella and a bag of cheddar in our fridge. We use it for meals, snacks and late night munchies. If you don't use alot of cheese you could freeze it grated for cooking or melting uses only.
It will lose some consistency so it wouldn't be recommended for tacos or any meal that uses plain grated cheese.

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If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line.

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