Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

National Grandparent’s Day is this Sunday. What a wonderful day to show appreciation in the form of food! Here are some recipes to help celebrate.

Ingredients

Filling

  • 1 cup potatoes, cubed small

  • 1 cup small cauliflower florets

  • 1 cup carrots, cubed

  • 2–3 tablespoons olive oil

  • 1 medium onion, chopped small

  • 3 cloves garlic, minced

  • 2 stalks celery, chopped

  • 2 teaspoons fresh sage, minced

  • 2 teaspoons fresh rosemary, minced

  • 2 chicken breasts, (12 ounces) cut into 1 -inch chunks

  • 4 tablespoons butter

  • 1/4 cup flour

  • 2 cups chicken broth

  • 1 teaspoon sea salt

  • 1/2 cup white wine

  • ½ teaspoon nutmeg

  • 1/2 teaspoon black pepper

  • 1/2 cup peas

  • ½ cup cream

  • 1 tablespoon lemon juice

 Biscuits

  • 1 cup all-purpose flour

  • 1 cup whole wheat pastry flour (or sub all-purpose)

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 tablespoon fresh rosemary, minced

  • 5 tablespoons butter, frozen and grated

  • 1 cup cold buttermilk

Directions

Make the filling:

  1. Put diced potatoes, cauliflower and carrots in a pot with an inch or two of water cover and bring to a simmer for 8-10 minutes until just tender, drain water off.

  2. Meanwhile, sauté onions with olive oil over medium-low heat in a large (10 inch round) oven-safe pan (enamel or cast iron) 15 min. or until they start to caramelize. Add celery and garlic, sautéing 5 minutes more.

  3. Move veggies to one side and saute chicken, rosemary and sage in the same pan about 8-10 minutes. Push everything to the outer edges and melt butter in the center and whisk in flour.

  4. Stir in broth, salt, potatoes, cauliflower, carrots, bring to a simmer.

  5. Add wine, black pepper and nutmeg. Simmer for 5 minutes more. Remove from heat.

  6. Stir in peas, cream, and lemon juice just before scooping biscuits onto the filling.

Make the biscuits

  1. Preheat oven to 425F

  2. Add flour to a bowl, stir together with baking powder, salt, minced rosemary.

  3. Toss in the grated frozen butter. Add cold buttermilk, stir until just combined.

  4. Using a 1/4 cup scoop 10 biscuits on top of the filling and bake at 425F degrees for 10 minutes. Turn oven down to 375 degrees and bake 20 minutes more.

Ingredients

  • 5 tbsp. olive oil

  • 1/2 c. panko breadcrumbs

  • 3/4 c. grated parmesan cheese

  • 1 lb. skinless, boneless chicken breasts, cut into 1/2-inch-thick strips 

  • 1 1/2 tsp. kosher salt, plus more for the pasta

  • 4 garlic cloves, thinly sliced

  • 1/4 tsp. red pepper flakes

  • 1 28-ounce can whole peeled tomatoes, crushed by hand

  • 1 lb. bucatini or spaghetti

  • 1/2 c. loosely packed fresh basil, thinly sliced, plus leaves for garnish

  • 8 oz. mini mozzarella balls, drained

Directions

  1. Heat a small skillet over medium-low heat and add 1 tablespoon olive oil. Add the panko and stir to coat in the oil. Cook, tossing, until the panko is crisp and golden, 3 to 4 minutes. Set aside to cool, then stir in 1⁄4 cup of the parmesan.

  2. Season the chicken with 1 teaspoon salt. Add 2 tablespoons olive oil to a large nonstick skillet and heat over medium-high. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, about 3 minutes. Remove to a plate.

  3. Reduce the heat to medium and add the remaining 2 tablespoons oil to the skillet. Add the garlic and cook until it just begins to turn golden, 30 seconds to 1 minute. Sprinkle in the red pepper flakes and add the tomatoes. Add 1 cup water and 1⁄2 teaspoon salt. Bring to a simmer and cook until thickened, about 15 minutes.

  4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1⁄2 cup of the cooking water, then drain the pasta.

  5. Add the chicken and basil to the tomato sauce and return to a simmer. Add the pasta and cook, tossing to coat, about 1 minute. Add the remaining 1⁄2 cup parmesan and toss. Remove from the heat, scatter in the mozzarella and toss, then cover and let sit until the mozzarella begins to melt, about 1 minute. Uncover and toss once more, adding a little of the reserved cooking water if the pasta seems dry. Top each serving with the panko mixture and basil.

Ingredients

  • 1/2 cup granulated sugar

  • 3 large egg yolks, beaten

  • 2 tablespoons cornstarch

  • 1/8 teaspoon kosher salt

  • 3 cups whole milk

  • 1 cup smooth natural peanut butter

  • One 9-inch prepared chocolate graham cracker crust

  • 1 cup heavy cream

  • 2 tablespoons confectioners' sugar

  • 2 tablespoons chopped roasted peanuts, for garnish

  • 2 tablespoons mini chocolate chips, for garnish

Directions

  1. Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.

  2. Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.

  3. When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.

  4. To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

Enjoy!