Before I left for college my Aunt Connie offered to teach me how to cut up a whole chicken. I politely declined. Jokingly she told me I would never be “marriable” until I learned to cut up a chicken. (This was North Dakota!)
Fifteen years later, and still single, I went back to North Dakota for a visit. My Aunt Connie pulled me aside and said she felt that she had cursed me. She proceeded to pull a whole chicken out of the fridge and wouldn’t let me leave until she taught me how to cut it up.
And we did just that! We had the best time that afternoon, laughing, cutting, and cooking.
Although the curse didn’t lift that day, it did uncover a long buried love of cooking. I taught myself how to follow a recipe and I started to cook every day. So long takeout and deli counters and hello basting, dredging and poaching. I began to relish (the food pun is intentional) creating a meal and sharing it with friends and family. I even took cooking classes.
After finally getting married (yup, the curse lifted!) I really enjoyed cooking for two and tried a greater variety of meals while balancing my career. Prior to actually being a mom I always thought I would return to work…as I loved my public relations career and specifically my Director position at a homeless shelter. Yet after our daughter was born, all it took to change my mind was seeing my daughter’s tiny, beautiful face. I instantly knew I could not let anyone else raise her and (voila) I accidentally became a “High Heeled Homemaker” stay-at-home mom.
In my new role, I took cooking to the next level by beginning to experiment with recipes and creating my own dishes. I have discovered I really love the art of homemaking…cooking and creating a beautiful, elegant life for my family.
Chicken dishes will always have a special place in my heart. The “Creamy Chicken Biscuit Mounds” was the first recipe I created and remains my husband’s favorite. It’s an elegant version of the chicken and biscuit. Served with a green salad on the side, the meal comes in a little over ten dollars. Many of my family and friends continue to request it, so I am happy to share it with you.
I guess one day I’ll have to teach my daughter how to cut up a chicken!
Creamy Chicken Biscuit Mounds
- 1 – pound of chicken (or roughly two large chicken breasts)
- 1 – 8 ounce package reduced fat cream cheese
- 1 – 4 ounce can diced chilies
- 1 – canned biscuits
- 1 – cup salsa
- 1 – cup cheddar cheese
- 4 -ounces cherry tomatoes
- Preheat oven to 375°F. In a large skillet cook chicken over medium-high heat until it is no longer pink. Let the chicken cool and then shred it.
- Add reduced fat cream cheese and diced chili peppers to the chicken in the same skillet. Heat slightly until cheese is melted.
- Separate each biscuit in half to make 16 biscuits. Press or roll each into approximately a 4-inch round. Place 8 of the biscuits into a baking pan.
- Place roughly 2 tablespoons chicken mixture in a mound on top of 8 of the biscuits. Place remaining 8 biscuits halves on top of the chicken mixture. Pinch sides of biscuit together so the chicken mixture remains inside the biscuit creating a mound.
- Bake 18 to 20 minutes or until golden brown.
- Top each biscuit with the salsa and cheddar cheese. Slice the cherry tomatoes in half to decorate the top of each biscuit. Bake 2 to 3 minutes longer or until cheese is melted.