AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)
CHICKEN CRANBERRY PINWHEEL BAKE
Primary category: Casseroles
Ingredients2 c packaged light biscuit mix
1/2 c skim milk
1/2 c cranberry-orange relish
1/4 c chopped onion
1/4 c margarine
1/3 c all-purpose flour
1 14.5-oz can chicken broth
1 1/3 c skim milk
1 1/2 c cooked chicken or turkey, cut into bite-size pieces
1 c shredded low-fat cheddar cheese (4 oz)
1 16 -oz pkg frozen broccoli, cooked
1 8-oz pkg fresh mushrooms, sliced
Combine biscuit mix and the 1/2 cup skim milk. Stir until well blended. Turn out onto lightly floured surface. Knead 5 to 6 times.
Roll to a 10 inch square. Spread cranberry relish over dough to within 2 inch on all sides. Roll up like a jelly roll. Moisten edges with water and seal. Cut into 8 slices and set aside.
Spray a pan with Pam and sauté mushrooms until tender. In another saucepan, cook onion in margarine until tender but not brown. Stir in flour, blending well. Add chicken broth and the remaining skim milk. Stir until the mixture is thickened and bubbly, and then cook 2 minutes more.
Stir in chicken or turkey, cheese and mushrooms. Cook and stir over low heat till cheese melts and mixture is boiling. Turn chicken mixture into a 13x9 inch baking dish.
Arrange pinwheels, cut side down, atop hot mixture. Bake in a 425° oven about 25 minutes or until biscuits are browned.