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Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.

BON APPÉTIT!

Bob, Kathryn and Gracie

1/19/12

Creamy Chicken with Cheddar Biscuits

  • FOR FILLING:
  • 1 1/2 cups milk
  • 2 tbsp chopped fresh thyme
  • 1 tsp salt
  • 4 skinless, boneless chicken breasts cut into bite-sized pieces, about 1 kg
  • 1 tbsp vegetable oil
  • 1 small sweet potato, peeled and cut into small cubes
  • 1 celery stalk, thinly sliced
  • 1/2 red pepper, chopped
  • 1/2 onion, chopped
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen peas

  • FOR CRUST:
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp granulated sugar
  • 3/4 tsp salt
  • 3 tbsp cold unsalted butter, cubed
  • 3/4 cup grated old cheddar
  • 1 egg
  • 1/4 cup milk

  1. Preheat oven to 375F. Heat 1 1/2 cups milk with thyme and 1 tsp salt in a large frying pan over medium-high. When simmering, add chicken. Cook, stirring often, until firm, about 6 min. Transfer chicken to a platter. Pour liquid out of pan and set aside.
  2. Return pan to burner. Add oil, then sweet potato, celery, pepper and onion. Stir often until vegetables begin to soften, 2 to 3 min. Transfer vegetables to same platter as chicken.
  3. Add butter to same pan. Gradually whisk in 1/4 cup flour and cook 1 min. Gradually whisk in poaching liquid. Whisk until sauce is smooth and thickened, 2 to 3 min. Stir in peas, chicken and vegetable mixture. Season with pepper. Stir to combine. Transfer filling into an 8-in.-square baking dish and place on a rimmed baking sheet. Set aside.
  4. Stir 1 1/4 cups flour with baking powder, sugar and 3/4 tsp salt in a large bowl. Using the back of a fork, mash in butter until crumbly. Stir in cheese. Whisk egg with 1/4 cup milk in a medium bowl. Pour egg mixture into flour and stir until just moistened. Turn out dough onto a floured counter and gently knead until it comes together. Shape into a log about 9 in. long and 2 1/2 in. wide. Slice into 9 rounds. Lay on top of the chicken mixture. Brush tops of dough with more milk.
  5. Bake in centre of oven until biscuit tops are dark golden and filling is bubbly, about 25 min. Let stand 10 min before serving.

Posted by Kath's Kitchen at 4:01 PM