SIMPLE POPOVERS
Popovers have never been easier than with this simple, four-ingredient recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
- Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
- Bake 20 minutes.
- Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
CHICKEN POT PIE POPOVERS
These little popovers let you create individual chicken pot pies: Flaky puff pastry is filled with a creamy chicken and vegetable sauce.
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
- Whisk the milk, flour, vanilla, eggs and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes.
- While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm.
- When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea.
EASY AND DELICIOUS CRUSTY POPOVERS
I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!
Provided by Rebecca Cartwright
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
- Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
- Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
- Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9 g, Cholesterol 71.3 mg, Fat 5 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 246.1 mg, Sugar 1.1 g
CREAMY CHICKEN
This dish is so simple to make - easy, creamy, dreamy chicken!
Provided by Michaela Thomas
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
- Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 5.9 g, Cholesterol 74.5 mg, Fat 5.9 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 1.6 g, Sodium 867 mg, Sugar 0.5 g
CREAMY CHICKEN POPOVERS
Make and share this Creamy Chicken Popovers recipe from Food.com.
Provided by Julesong
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, chicken, carrot, and sliced onion in a large saucepan.
- Bring to a boil; cover, reduce heat, and simmer 30 minutes.
- Remove chicken from broth; let cool and cut meat into 1" pieces, then set aside.
- Strain broth, reserving 3/4 cup.
- Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
- Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
- Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
- Cook, stirring constantly, until mixture is thickened and bubbly.
- Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
- Preheat oven to 400 degrees F.
- Combine remaining 1 cup flour and salt, stirring well.
- Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
- Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
- Place 4" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
- Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
- (An adopted recipe - cook and prep times estimated).
Nutrition Facts : Calories 63, Fat 3.1, SaturatedFat 1.1, Cholesterol 64.7, Sodium 180.9, Carbohydrate 5.2, Fiber 1.2, Sugar 2.8, Protein 3.7
HEALTHY CHICKEN POT POPOVERS
These comforting popovers with a creamy chicken filling are appealing to adults and kids alike. For little kids: Let them crack the eggs, stir the batter and shred the chicken. For big kids: Let them measure and stir the ingredients for the popovers and filling.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
- For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
- For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
- To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.
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