February 17, 2018

best ever poppyseed chicken


Listen to me. I don't use the term "best ever" lightly when I'm titling recipes for fear that y'all might not believe me when I really mean it. So I reserve it for the best of the best. And this chicken poppyseed casserole is the best of the best OF THE BEST. First of all, who doesn't love the chicken poppyseed casserole of our youth featuring canned soup and buttery crackers? This casserole has all of that tender chicken and creaminess with the cracker-y crunch that we hold dear, but it's swimming in a homemade cream sauce that is as easy as can be! And the cracker-y topping is the best version of itself with seasoned crackers, grated parmesan cheese (because why on earth not?) and little extra butter. 

If you've been around here long, you know I toot the horn of making and sharing food. So this dish is one that is so simple to stir up, pour into an aluminum throw-away pan, and send to someone who could feel loved by it. When I'm sending this dish, I cover the creamy chicken mixture in the pan, and I send the crunched up crackers and the grated parmesan in little zip-top bags. Always include instructions for how to top the mixture and how long to bake it! Send it with a few cups of cooked white rice, a pretty grocery store salad, a pan of yummy dinner rolls, and something sweet! This Best Every Poppyseed Chicken will "Love Welcome Serve" with the best of them!

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BEST EVER POPPYSEED CHICKEN 
makes 4-6 servings

3 boneless, skinless chicken breasts
3 teaspoons salt
2 tablespoons butter
1 small yellow onion, chopped (about 1 cup)
1 tablespoon minced garlic
2 tablespoons flour
1 cup whole milk
1 cup chicken stock
8 ounces sour cream
4 ounces cream cheese, cubed and softened
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon poppy seeds
3/4 cup frozen peas, optional
Butter to grease the dish
2-3 cups cooked white rice

-for the topping-
1 sleeve of round "Everything" flavored Ritz crackers, crushed 
4 tablespoons butter, melted
1/2 cup grated parmesan cheese
chopped parsley for garnish

Lay the chicken breasts in the bottom of a wide saucepan, cover with cold water by one inch, season water with 3 teaspoons of salt. Cover the pan with a tilted lid, turn the heat medium high, and bring to a boil. Allow chicken to boil for about 5 minutes; then reduce the heat to medium low and let the chicken simmer for at least 45 minutes to an hour. Remove the chicken from pan, and use two forks to shred the chicken. Cover and set aside.

Preheat oven to 375F. In a braiser or large saucepan over medium heat, melt 2 tablespoons of butter and sauce the onion for 3-4 minutes or until tender. Reduce the heat to medium low, add the garlic, and stir for only a minute until fragrant. Be careful not to burn the garlic! Stir in the flour, coating the onions and garlic, making a clumpy mixture. Then whisk in the milk, stirring for 1-2 minutes. Whisk in the chicken stock. Stir until the mixture just begins to simmer. Then add in the sour cream and cream cheese, stirring until smooth. Remove pan from heat, and add salt, pepper, and poppy seeds. Stir in the chicken and add peas if desired. Butter a 2qt casserole and spread the mixture in the pan. Top with crushed crackers, drizzle with melted butter, and sprinkle with parmesan cheese. Bake uncovered for 15-18 minutes or until crackers are golden and the filling is bubbly. Garnish with parsley and serve over rice!

Adapted recipe from Creme de la Crumb

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December 20, 2017

salted double chocolate sheet pan toffee


There are so many sweets associated with the holiday season, but maybe none stronger than toffee. Christmas is toffee's Super Bowl. It's toffee's season to shine! And y'all, nothin's better than buttery, crispy, chocolately, nutty bites of this sheet pan goodness. There have been 573 versions of sheet pan toffee that have circled the world and back over the course of mankind. But I'm here to tell ya, this one may be the best. There, I said it. I believe it though. And here's why. I took perfectly good, classic toffee and I added more and more flavor and yummy bits! Two kinds of chocolate, extra toffee bits, and flaked salt. Simple little changes with big fun flavor and crunch! 

My favorite way to gift this treat is by wrapping a sparkly NEW sheet pan filled with toffee in a clear bag tied with pretty ribbon and greenery. Something to eat and something to keep! Gift the whole kit and caboodle to a friend or family that you love! 

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SALTED DOUBLE CHOCOLATE SHEET PAN TOFFEE
makes one sheet pan of toffee serving who knows how many

One sleeve of saltine crackers plus a few more
1 cup unsalted butter
1 cup brown sugar
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1/2 cup pecan chips
1/2 cup toffee bits
flaked sea salt

Preheat the oven to 400F. Line a half-sheet pan with parchment paper. Lay out crackers, touching, in rows that cover the whole sheet pan.  In a small saucepan over medium heat, melt butter and brown sugar together, whisking until combined and the sugar is dissolved. Bring the mixture to a boil, and whisk, allowing it to boil for 3 minutes. If using a candy thermometer, the mixture should reach just below 300F or hard-crack stage. Working quickly but carefully, pour the mixture over the crackers, and use an offset spatula to gently spread the toffee over the crackers. Bake in the oven for 4 minutes. Remove the pan from the oven, working quickly again, sprinkle the chocolate chips in a single layer over the hot toffee crackers.  Allow the chips to sit on the crackers for 3-4 minutes or until they begin to turn glossy and melted. Then gently use the offset spatula to spread the melted chocolate chips over the crackers. Evenly scatter the top with pecan chips and toffee bits. Sprinkle generously with flaked sea salt. Refrigerate for at least 1 hour or longer until set and brittle. Use a knife or ice pick to break into bite-sized pieces.

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