Our gorgeous March cover mom, the
lifestyle guru and host of PBS’ “Katie Brown Workshop,” Katie Brown
has generously contributed a few great recipes for families. We’ll be unrolling
all of Katie’s recipes over the next month, so stay tuned for even more easy
and delicious ideas. This week’s recipe is for tasty and easy turkey
enchiladas, or check out our past recipes from Brown, including the
crowd-pleasing Sloppy Joe Casserole and Tasty Turkey Enchiladas!—
Chicken
& Biscuits
Chicken
Ingredients
1 whole roasted chicken
4 cups chicken broth
1 cup chopped carrots
(about 2-3 carrots)
1 cup chopped onion (about
2 onions)
1 cup chopped celery
(about 2-3 stalks)
1/2 cup butter
1/2 cup all-purpose flour
1 1/2 cups frozen peas
Salt and pepper to taste
Get
Cookin’
1. Remove meat from entire
chicken.
2. Place chicken broth in
saucepan over medium-high heat.
Roughly chop carrots, onion, and
celery and add to chicken broth. Bring to a boil and continue to cook until
vegetables are tender.
3. In a saucepan, completely melt
butter over medium-low heat. Stir in the flour with a whisk until the butter
flour mixture starts to have a nutty smell, approximately 3-5 minutes.
4. Slowly add roux to chicken
broth and vegetable mixture. Stir constantly, until broth thickens. (If you
notice lumps you can strain the sauce into another pot.) Stir in peas and
simmer 5 minutes, then mix in chicken. Transfer mixture to serving dish. Keep
warm.
Biscuits
Ingredients
2 cups flour
1 tablespoon baking powder
1 1/ teaspoon salt
1 cup dry powdered milk
1/2 cup shortening
2 cups plain yogurt
Get
Cookin’
1. Preheat oven to 450F.
2. Mix flour, baking powder,
salt, and dry milk powder into bowl. Cut shortening into mixture. Add yogurt
and mix quickly (being careful to not over mix).
3. Pour out dough on lightly
floured surface and cut into biscuits. Place close together on greased baking
sheet.
4. Bake at 450F for 12-15
minutes.
