Lemon Chicken Pasta

I made this for dinner out of scraps and bits and pieces. I never expected to enjoy these domestic pursuits. I honestly like and look forward to my time in the kitchen. Isn't it funny how we change and yet remain the same.

The Recipe:

Filling:

Whole wheat pasta.

Diced cooked chicken breast.

Artichoke hearts.

1 tbsp. diced mild green chili's

1/4 of a yellow bell pepper

1/2 can of corn

1 rib of celery

Cream/Cheese Sauce:

6 tbsp. AP flour

6 tbsp. unsalted butter

1 cup buttermilk

2 cups whole milk

1 cup monterey jack

1 cup cheddar

salt

black pepper

white pepper

tarragon 1/2 tsp.

zest of one lemon

parsley dried 2 tbsp.

more cheese to top it

1. Butter a large casserole dish.

2. Make cream sauce by making a light roux, then slowly add the milks, then cook for another few minutes on low until thickened and brought up to a simmer. Then turn off the heat. Off the heat, add the seasonings and cheese. Stir until melted completely.

3. Add the filling to the pot.

4. Pour into the casserole dish

Bake at 350 degrees for about 30 minutes.

Then add more cheese to the top and bake another 20 minutes.

Turn off the oven and let it cool in the oven 10 minutes.

Take out of the oven and allow to cool to eating temperature.

Enjoy.

Peach Cobbler

Today I baked a peach cobbler pie.  First I peeled 3-4 large ripe peaches.  Then I combined 1 table spoon of corn starch with 1/4 cup of cool water.  I stirred it until the corn starch was dissolved.  Then I added 1/2 cup of organic granulated sugar.  To that I added 1 tsp of vanilla and a squeeze of fresh lemon juice.  I also added a dash of salt to the fruit.  I put all of this into a sauce pan and brought that slowly to a boil, stirring, until thick.  I placed the fruit into a large deep pie dish.

I prepared a buttermilk biscuit topping.  Spooned the topping onto the fruit.  Then I baked it at 350 deg. F. for 40 min.  After 40 minutes I brushed the top with butter and sprinkled turbinado sugar on the top.  I baked it on a covered cookie sheet to prevent spills from burning in the oven.

Its a very rustic look.  In retrospect, I could have rolled out the biscuit, but whatever!