Rarely, do any of the bands that stay with us arrive when we are actually eating dinner. Most of our stays arrive at midnight, or well into the morning. All the bands have something in common though…they are all hungry. Since life on the road lends to an unusual schedule, bands tend to eat whatever they can get from a convenience store or through a drive-thru.
When bands stay with us we like to have something healthy and hearty to serve them. It is however hard to motivate yourself to cook a full meal at midnight. So, here are 3 quick fix recipes for those late night arrivals. You can get these started, and be ready to go when the band walks through the door.
Courtesy of Dash of Texas
For the Soup:
- 3 cups cooked shredded chicken (about 4 breasts or most of a rotisserie)
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 1 cup green beans, sniped in half
- 1 cup corn kernels
- 1 Russet potato, peeled and diced
- ¼ scant cup flour
- 7 cups chicken stock
- 1 cup whole milk (optional)
For the Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup butter, cold and cubed into ½”
- ¾ cup buttermilk, cold
- In a heavy-bottomed stock pot over medium heat, melt the butter, then add the onion and garlic. Cook until soft and translucent. Add the carrots and potato chunks and cook for about 3 minutes.
- Add the flour to the vegetables in the pot and stir to coat, letting cook for about 3 more minutes. Add the chicken stock while whisking, stirring out any lumps. Add the whole milk (optional – will just make the base a little more creamy instead of solely brothy).
- Add the peas, corn, green beans, and chicken. Bring the mixture to a boil, then simmer for about 30 minutes, or until the potatoes and carrots are tender.
- To make the biscuits, whisk the flour, baking powder, salt, and sugar in a large bowl. Using a pastry cutter, cute in the cubes of butter until pieces no bigger than peas remain. Make a little well in the bowl, and add the chilled buttermilk. Stir with a large spoon until the mixture comes together. Knead once or twice in the bowl.
- Lay the dough on a lightly floured surface and gently roll out into a ¾” rectangle (don’t over-roll – as that will make tough biscuits). Fold the rectangle into thirds, like a letter, then roll out gently again. Repeat this process 2 or 3 more times (this creates flaky layers in the biscuits).
- Roll out into a ¾” rectangle again, and cut out biscuits using a biscuit cutter or the mouth of a drinking glass. Place close together on a baking sheet, 1-2 inches apart from each other. Bake in an oven heated at 425 degrees Fahrenheit for 15 minutes, or until golden. Serve with warm soup.
Any and all of the vegetables can be frozen or fresh. If using frozen potatoes or carrots, simply gauge if they need more time to cook through on the stove.
Courtesy of Gimme Some Oven
- 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
- 1 medium white onion, peeled and diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored and diced
- 6 eggs
- 1/3 cup milk
- 1 (20 ounce) bag frozen hash browns, thawed
- 2 cups shredded cheddar or mozzarella cheese
- 1/4 teaspoon freshly-ground black pepper
- (optional topping: thinly sliced green onions)
- Heat oven to 375 degrees F.
- Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
- Add the onion and red pepper to the saute pan, and saute for 5 minutes until cooked.
- Add the garlic and saute for an additional 2 minutes until fragrant.
- Pour the vegetable mixture into the mixing bowl with the sausage.
- Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
- In a separate bowl, whisk together the eggs, milk and black pepper until combined.
- Add them to the hashbrown mixture, and stir to combine.
- Pour the mixture into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown.
- Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!
Courtesy of Cooking With Curls
- 1 Tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 Large clove garlic, minced
- 2 Cups enchilada sauce
- 1/4 cup Greek yogurt (I used Fage)
- 2 Cups shredded, cooked chicken (rotisserie is perfect)
- 8 Ounces rigatoni pasta, cooked and drained (reserve 1 cup of pasta water)
- 1 cup shredded sharp cheddar cheese
- sour cream/yogurt, sliced olives, diced green onions (to garnish)
- Cook chicken. Shred and set aside.
- Cook pasta and drain, reserving 1 cup of water.
- Heat oil in a large skillet. Add the onion and cook until soft, about 3 minutes.
- Add garlic, stir and cook for one minute.
- Add enchilada sauce and stir in sour cream.
- Add the chicken and stir to combine.
- Add drained pasta and stir to coat. If the sauce is too thick, add the reserved pasta water 1/4 cup at a time.
- Sprinkle cheese over pasta mixture, cover and reduce heat to low.
- Heat until cheese is melted and mixture is bubbly.
- Serve with sour cream, sliced olives and green onions.