End of Season Shortcake

The autumnal equinox officiated the end of summer last week (September 23), and with it comes the end of peach season. To honor both summer and one of its more divine gifts, what could be more appropriate than shortcake?

Biscuits, prepared with Trader Joe’s Multigrain Baking & Pancake Mix, according to recipe on the box:

  • 1 cup of baking mix
  • 1/3 cup milk and
  • 1 1/2 tablespoons of oil

Combine, knead, roll, cut and bake.

Cool Whip topping or, if you’re feeling ambitious, make your own:

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners’ sugar
Whip cream until soft peaks begin to form. Beat in vanilla and sugar and continue to beat until peaks form. Do not over-beat, you’ll end up with butter.
  • fresh peaches, sliced  (about 1/2 peach per serving)
  • honey  (to taste, approximately 1 1/2 tsp per serving)*
Halve biscuits. Layer sliced peaches and whipped cream to form a sandwich. Drizzle with honey.

Birthday Lasagna

I’m sure being at my beck and call as photo assistant and hand model was my youngest sister’s #1 choice of ways to celebrate her birthday.  Since the lasagna was a whopping success, perhaps she’ll forgive this latest bout of harassment.

Happy birthday Brenna.

Chicken Broccoli Alfredo Lasagna

4 Tablespoons Butter

4 Tablespoons Flour

2 cups Whole Milk

1 cup Chicken Stock

1-½ cups Freshly Grated Parmesan Cheese

1-½ teaspoon Ground Nutmeg

Pepper

2 Tablespoons Extra Virgin Olive Oil

4 cloves Garlic, Minced

1 Small Onion, Finely Chopped

1 teaspoon Italian Seasoning

2-½ cups Broccoli Florets

2 cups Cooked Shredded Chicken*

4 cups Ricotta Cheese

1-½ cups Mozzarella Cheese, Shredded

1 egg

Box Oven Ready Lasagna Noodles

1. Preheat oven to 375° F.

2. Place a large sauce pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with black pepper and nutmeg. Simmer until the sauce thickens, 3-4 minutes. Add Parmesan.

3. Heat olive oil in a large non-stick pan. Add onion, garlic, broccoli, and Italian seasoning. Cook on medium-high for about 1 minute until vegetables are tender. Add chicken.*

4. In another bowl, mix the ricotta, mozzarella, egg, and pepper to taste.

5. Ladle a small amount of the white sauce into a 13×9 casserole dish. Line lasagna noodles on the bottom over the sauce. Add 1/3 of the veggie/meat mixture over the noodles, spread 1/2 of the cheese mixture, and ladle 1 cup of sauce. Repeat until all ingredients are used (total of 3 layers). Cover with foil and bake for 30 minutes, then remove foil and bake for another 20-30 (until lightly browned and cheese is bubbly). Let the lasagna sit for about 10 minutes to cool before serving.

 

*Note: I used a pack of chicken quarters that I baked at 375° F until done (about 45 minutes). I sautéed the onion/broccoli mixture in some of the chicken pan drippings instead of olive oil.