Time Served: self catering kitchen
Serving Location: Downtown Olympia,Breakfast/dining area
- Afternoon Tea
- Non-alcoholic Beverages
Additional Food Services
- Catering Available
- Free Foodie Basket with Booking
- Self Catering Kitchen
Kitchen: Kitchens in both units are fully equipped with a full refrigerator and stove and dishwasher. Microwave, Blender, coffee maker, spices, toaster....the works! The upstairs is an eat-in kitchen with sitting for six and downstairs is slightly smaller and will seat 4 comfortably.
Cooking Utensils: Fully loaded place settings for six including wine glasses. Stainless steel pots and pans, platters, and serving dishes, coffee maker, grinder, blender, wine glasses, tea pot, well if you need anything else...let me know!
Dishwasher: Yes in both apartments
Refrigerator: Full size
Here it is - easy and delicious for a wonderful lunch or party!
1 cup cooked organic chicken breast, diced (any leftover chicken works)
1 (10 1/2 ounce) schumltz with chicken broth( schumltz in fat layered on the top of your soup whenit get's cold.
2/3 cup shredded organic cheddar cheese
1 1/2 c. fresh veggies, in season is preferred (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
2-3 garlic cloves finely diced
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt
*Preheat oven to 400 degrees.
Cook the chicken however you like, then cut into small pieces
Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 12 to 15 minutes or until golden brown.
Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
This will impress your guests. I put a bit of red Paprika on top because it gives it some zing.