Joanne posted a recipe today that I tried

I was going add some chicken to the veggie pot pie but instead made a side with a meatball recipe from Hispanic Kitchen except it said to roll the meatballs in finely chopped pork rinds but I could not find any and don't much care for them anyway so I rolled them in bread crumbs instead.  The biscuits are from a Shirley Corriher recipe using White Lily flour.

Slow Cooker Veggie Pot PieServes 4 to 6 posted by Joanne Feb 2018

Cooking spray

2 1/2 cups low-sodium vegetable broth, divided

2 tablespoons cornstarch

1 pound russet potatoes, peeled and diced

1 medium yellow onion, diced

3 medium carrots, peeled and diced

2 medium stalks celery, diced

6 to 8 ounces cremini mushrooms, stems removed and thinly sliced

2 cloves garlic, minced

4 sprigs fresh thyme

2 bay leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup frozen peas

1 cup frozen corn kernels

1/4 cup thinly sliced fresh chives

1/2 cup heavy cream

1 tablespoon apple cider vinegar

1 (8-count) tube flaky refrigerator biscuits

Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray.

Whisk 1/2 cup of the vegetable broth and the cornstarch in a small bowl until well-combined; set aside.

Place the potatoes, onion, carrots, celery, mushrooms, garlic, thyme, bay leaves, salt, and pepper in the slow cooker. Pour in the cornstarch mixture and remaining 2 cups of broth, and stir to combine. Cover and cook until the vegetables are tender and the sauce has thickened, about 6 hours on the LOW setting.

In the last 30 minutes of cooking, stir in the peas, corn, chives, cream, and vinegar. Prepare the biscuits according to the package directions.

Stir the pot pie filling once more. Remove and discard the thyme stems and bay leaves. Top with the biscuits and serve warm.

Georgia Touch of Grace biscuits. 10 biscuits light and fluffy

"Cream is the KEY to flaky biscuits. This recipe makes a feather light biscuit."- Shirley Corriher.

Non-stick cooking spray

2 C. Southern self-rising flour (Or 1 1/2 C national self rising flour plus 1/2 C Wondra

-or 1/2 C. cake flour- plus 1/2 tsp. baking powder

1/8 tsp baking soda

1/2 tsp. salt

1/4C. sugar

4 Tbs. shortening

2/3 C. heavy cream or whipping cream

approximately 1 C. buttermilk, or until dough resembles cottage cheese

1 C. bleached all purpose flour for shaping

2 Tbs. melted butter

1. pre heat oven to 425ºF. and spray 8 or 9-inch round cake pan with non stick spray

2. Combine the self rising flour, salt and sugar in a small mixing bowl. With fingers or pastry cutter, work shortening into flour until there are no lumps larger than a large pea.

3. Stir in the cream and buttermilk and let stand 2 or 3 minutes. This dough is so wet that you can not shape it in the usual manner. It will look like cottage cheese. (YOU do NOT want it to be stiff enough to shape)

4. Pour the cup of all purpose flour onto a plate or pie tin. flour your hands OR spray a 2-inch ice cream scoop with non stick spray and gather a biscuit sized lump of dough and place it the flour. Roll to coat. shake off excess flour. The dough is so soft it will not hold it's shape so place them tightly side by side so they will rise up, not out as they bake. Continue until all dough is used up. 

5. Bake just above the center of the oven until lightly browned. Bake until lightly browned, about 15 to 20 minutes, then brush with melted butter. Cool 1 or 2 minutes in the pan, then dump them out, cut them apart, split and butter while hot. Eat!

Note: you do not want to make a biscuit with self rising flour that you can shape because the outside of the biscuit will likely be bitter from the leavening used.

Chicharrón Meatballs

Hispanic Kitchen

BY SANTIAGO GOMEZ DE LA FUENTE

Prep Time: 10 minutesCook Time: 20 minutesYields: 16 - 18 meatballs

Ingredients

• 1 POUND GROUND BEEF LEAN

• 1 POUND GROUND PORK LEAN

• 1 CUP OLIVE OIL

• 2 EGG

• 2 CUPS PARMESAN CHEESE GRATED

• 2 CUPS PORK CHICHARRONES CRUSHED (Pork rinds)

• 1 CLOVE GARLIC MINCED

• SALT TO TASTE

• PEPPER TO TASTE

Chicharrón Meatballs: where Italy meets crunchy, chicharrón heaven!

Every cook has a go-to meatball up their sleeve - I do too! But I took the basic recipe and gave it a Latin twist with this chicharrón meatballs combination that is SO deliciously crunchy on the outside, but soft on the inside.

Before I prepared this meatball recipe for the first time I was sure it would taste great, but I didn't think it would become my favorite meatball. It most certainly did.

Chicharrón is a dish popular in Spain and Latin America and very similar to pork rinds. It's fried pork skin or pork belly cut into crispy, crunchy, mouthwatering pieces. This chicharrón meatball recipe, however, calls for the chicharrón that you find in a bag, already prepared at your local Latin grocery store - just look for "Fried Pork Skins" and you're ready to go.

Even the most advanced meatball aficionados become fans!

Directions

1 In a large bowl, combine the ground beef, salt, pepper, eggs, cheese, and garlic clove. Knead with hands until evenly mixed. Make 16-18 small balls of equal size.

2 Crush the pork chicharrones until fine and set on a plate. Roll the meatballs over the crushed chicharrón, as if you were breading, and reserve.

3 Heat the olive oil in a medium saucepan over medium heat and fry each meatball until they're golden in color, for approximately 5 minutes.

4 Transfer the meatballs to a plate lined with paper towels to get rid of the excess oil.

5 Enjoy with your favorite side dish!