Visiting Teaching Lunch

CHICKEN CHILI with sour cream & grated cheddar

cornmeal biscuits ROMAINE SALAD

peppermint bark

I am the worst visiting teacher ever. So to make up for my lack of consistency, I decided to have my visiting teachees over for lunch. Yeah, that sounds easier to me than making two separate appointments and coordinating them with my partner. We had a good time visiting and I liked getting to know these women better. I wanted it to feel casual but I also wanted these women to feel a little pampered. I knew the menu had to be simple, between early morning piano lessons and Music Class I didn't have much morning time to prepare. The night before I made sure the house was in order, roasted the chicken for the chili and made and packaged the peppermint bark. About 1 1/2 hours before lunch I started the chili, made the biscuits and made the salad. One of my guests brought clementines, which were a perfect accompaniment to the meal. I didn't serve the peppermint bark, but sent them home with cellophane bags of it, tied with a red ribbon and tag.

Chicken Chili
This recipe is posted on foodtv.com only for a limited time, so even if you don't plan to make it soon, print it out and save it. You'll be glad.

Cornmeal Biscuits
serves 4 (I doubled the recipe and had more than enough)
1 1/2 c. flour
1/4 c. plus 2 T. yellow cornmeal
2 t. baking powder
3/4 t. baking soda
3/4 t. salt
1 1/2 T. sugar
6 T. unsalted butter, chilled and cut into 1/2" pieces
3/4 c. plus 1 T. buttermilk

1. Heat oven to 400. In a medium bowl, whisk together four, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 c. buttermilk until the mixture holds together.
2. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

Romaine Salad
I was really craving greens, so I just washed and tore into large pieces a head of romaine lettuce. I dressed with a simple vinaigrette: chopped shallots, red wine vinegar, olive oil, a dab of Dijon mustard, salt and pepper to taste.

Peppermint Bark