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Saturday, January 9, 2016

Hi, my name is Natilie, and I want to welcome you to my column. I have been cooking for many years, and I would love the opportunity to introduce you to just how satisfying, and fun cooking can be. For me there is nothing more satisfying than cooking for someone, and hearing that groan of appreciation after that first bite, and then the sigh of complete satisfaction after the last.
Cooking  has always held a special spot in my life, and all the memories that it brings, from my grandma's special Valentine chocolate hearts, to my mom's spaghetti sauce,that simmered on the stove overnight. So, because of that I am sharing a favorite recipe of my family's, that always brings back fond memories for us, the aroma of it cooking on the stove and anxiously waiting to eat it, and then taking bets on how long my husband would be awake afterwards, normally 15 minutes. So create a memory of your own and try this dish for your family.

Chicken and Biscuits

  • 5c chicken stock
  • 2# boneless skinless chicken breast
  • 5T butter
  • 4T flour
  • 1 large onion, chopped fine
  • 3 carrots, peeled and sliced 1/4" thick
  • 3 celery ribs, sliced 1/4" thick
  • 1t salt
  • 1/2 t ground black pepper
  • 1/2 t dried thyme
  • 1/4t poultry seasoning
  • 2 bay leaves
  • 1c frozen green peas

Put chicken stock in a 4 quart stock pot, add chicken breast and poach over medium heat, for 7 to 8 minutes, until cooked through. When done pull out of broth and set aside to cool. Meanwhile in another stock pot, melt butter, add diced onions, celery, and carrots, sauteed 5 mins, until onion and celery clear. Slowly stir in flour, over medium heat, stir for one minute, pour in chicken stock, stirring constantly, add diced up chicken, and seasoning. Last add green peas, and simmer 5 minutes. Serve over biscuits and enjoy.

Baking powder biscuits:

  • 2c all purpose flour
  • 3t baking powder
  • 1/2 t salt
  • 1/2 c shortening
  • 3/4 to 1 c milk

Heat oven to 450. In large bowl, combine flour, baking powder, and salt. Mix well. With a fork, cut in the shortening, until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of the bowl and forms a soft dough.
On floured surface, knead dough until forms a ball, flatten it out, and sprinkle the top with flour. Roll dough out to 1/2 thickness. Cut with floured 2 inch cutter and place on ungreased cookie sheet. Bake at 450 for 8 to 12 minutes until light brown. Yield 12 biscuits

To serve chicken and Biscuits, place 2 warm biscuits in a bowl and ladle warm chicken mixture over biscuits. Sprinkle with fresh chopped parsley if you like.

Now all you have to do is sit back and enjoy.

Just because you're pressed for time, doesn't mean you can't make this, here are two ways to make it a little easier on yourself. First, you can stop and pick up a whole roasted chicken, and pick the meat. Second, you could buy a package of biscuits in a tube and use them instead of the homemade ones.

Natilie Cavnar is a cooking fanatic who loves to try new recipes, and create some of her own, ask her what you want at

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