A Texas Roadhouse butter recipe that is super delicious! I only make it to go with cornbread, although we occasionally make it to have on top of the white fluffy rolls Anna makes…
1/2 cup butter, softened
1/4 cup powdered sugar
1 teaspoon cinnamon
1 tablespoon honey
Beat all ingredients together and store in fridge.
So while in Tennessee, this is the recipe for chicken pot pie that Lisa used. It was always amazing! It is well worth it to completely cool the mixture before putting the puff pastry on top because it makes the pastry cook evenly, including the bottom! If you want to do these in individual, just cut out pieces of puff pastry the side of the dishes you are using, press around the edges and egg wash before baking.
1/2 cup butter
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
4 tablespoons flour
1/2 teaspoon salt
4 cups milk
1 cup heavy cream
2 teaspoons chicken base
1 cup peas
1.5 lbs chicken (Or however much you want), cooked and shredded or diced (I prefer shredded)
2 sheets puff pastry
Melt butter in a pot. Add vegetables and cook until almost completely done. Add flour and salt and form a roux. Add milk, chicken base and cream. Bring to a boil and simmer for about five minutes or until thick. Add chicken and peas.
Dump into a 9×13 inch greased pan. Refrigerate until cool.
Cut puff pastry into 1/2 inch pieces and form a lattice across the top of the cooled filling. Brush pastry with egg wash. Bake at 425 degrees until the top is puffy and golden brown and the base is hot.
It wasn’t perfect texture wise. At least I think. I’ve never had risotto other then the stuff I’ve made. It was delicious, though!
Mushroom and Chicken Risotto
1 lb mushrooms, sliced
2 cloves garlic, minced
1/2 onion or shallot, small dice (I didn’t have onions, so I used Tastefully Simple Onion Onion blend )
6 tablespoons butter, divided
2 cups arborio rice
6-8 cups chicken stock, simmering
1/2-3/4 lb chicken breasts
1/4 cup cooking sherry (or white wine)
Salt and Pepper
Parmesan cheese (to taste, but at least 1/2 cup)
Fresh parsley for garnish
Preheat oven to 375 degrees. Season chicken with salt and pepper and bake until done. Shred into coarse bite-sized pieces with two forks. Keep warm.
Melt 3 tablespoons butter in a decent sized pot. Add onions and garlic and saute until aromatic. Add rice and stir to coat rice in remaining butter. Add sherry or wine. Stir and let cook off. Add chicken stock one ladle at a time. The mixture should simmering gently. Wait for chicken broth to be absorbed before adding another ladle full.Should take about 25-30 minutes to cook the rice this way. You may use all the broth or you could need to supplement with water or more broth.
Meanwhile, melt the remaining butter and cook mushrooms with salt and pepper to taste. I like my mushrooms more on the caramelized side, so I let them cook for quite a bit.
When rice is cooked, add cooked chicken and mushrooms. Stir in 1/2 cup of grated Parmesan cheese. Season to taste with additional salt and pepper. Serve immediately with parsley garnish and more cheese if desired.