Slow Cooker Creamy Chicken and Biscuits

4 large carrots, sliced

1 small onion, chopped

1/4 cup flour

1 1/2 lbs chicken

1/2 tsp poultry seasoning

kosher salt and pepper

1/2 cup white cooking wine

1/2 cup chicken broth

6 biscuits (recipe below)

1/2 cup heavy cream

In a slow cooker, toss carrots, onion, and flour. Place chicken on top and season with the poultry seasoning, 1 tsp salt, and 1/4 tsp pepper. Add wine and broth. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Thirty minutes before serving, prepare biscuits. Ten minutes before serving, add cream and 1/2 tsp salt to the chicken and stir. Cover and cook 10 minutes more. Top biscuits with chicken and sauce.

EASY DROP BISCUITS

2 cups flour

1 stick cold butter, cut into small pieces

1 Tbls baking powder

1 tsp kosher salt

1 cup whole milk

Heat oven to 400. Mix flour, butter, baking powder, and salt; pulse until clumps form. Add milk and pulse until moistened. Drop 6 large mounds of dough (about 1/2 cup each) onto a baking sheet. Bake until golden, 18-20 minutes.

Pasta with Roasted Red Pepper Sauce

This is by far my favorite new recipe I've made in the last few months. Such an amazing, rich flavor - so yummy!

3 whole red bell peppers

2 Tbls pine nuts

2 Tbls olive oil

1/2 medium onion, finely diced

2 garlic cloves, minced

1/2 cup heavy cream

flat leaf parsley, finely minced

fresh parmesan, grated or shaved

1/2 lb - 1 lb pasta (we like bowties)

1) Roast red peppers: place on foil-lined baking sheet in 450 oven. Roast for 15 minutes, turn over, then roast for 15 more minutes. Remove from oven and place peppers in a ziploc bag to allow to sweat for about five minutes. Peel the charred skins off and remove seeds. Set aside.

2) Lightly toast pine nuts in a skillet.

3) Puree peppers with pine nuts until smooth. Set aside.

4) Cook pasta according to package directions.

5) In a skillet over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of kosher salt. Pour in cream and stir to combine. Taste and salt more if needed. Add cooked pasta and then stir together.

6) Place pasta into a bowl, top with chopped parsley and plenty of fresh parmesan.

Italian Sausage Quiche

I found this recipe in a magazine and made it the other night to rave reviews. Garreth says it has a new place in his top five favorite dinners. Gotta love it when a new recipe is a hit!

Pastry for single-crust pie (9 inch)

1 lb bulk Italian sausage

1/4 cup chopped onion

1/4 cup chopped green pepper

4 tsp chopped seeded jalapeno pepper (wear disposable gloves!)

1 cup (4 oz) shredded sharp cheddar cheese

3 eggs

1 cup heavy whipping cream

1 tsp minced fresh parsley

1 tsp minced fresh basil

1/4 tsp pepper

1/8 tsp salt

dash garlic powder

dash cayenne pepper

1) Roll out pastry to fit a 9 inch pie plate. Transfer to pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with pie weights. (Uncooked beans or rice works, too.)

2)Bake at 450 for 8 minutes. Remove foil and weights; bake five minutes longer. Cool on a wire rack.

3) Meanwhile, in a large skillet, cook the sausage, onion, green pepper, and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.

4) In a large bowl, whisk the remaining ingredients; pour over cheese. Bake at 375 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.