In Purrsuit of Flavors: May Edition

Hosted by Shoko, Tybe and Budd of The Canadian Cats Blog and Phenny and Nelly of Easy Blog

Mom never ever makes bread. Or anything else like that. Not from scratch. Daddy is gluten-intolerant, so she says it just isn’t worth it. So today, we’re going to cheat a little bit and give you a recipe that involves something bread-y. Mom says it’s yummy. We wouldn’t know. Neither would Dad. None of us ever get any of it. It’s called Chicken and Biscuit Casserole and it’s easy-peasy. Be sure to check out Mom’s notes after the recipe.

This is a stock photo and the closest we could find for this recipe.

You can use a couple of teaspoons of sugar if you don’t have Stevia. And you can buy those jars of chicken gravy, or make some from scratch if you boiled your chicken. Mom said to be sure to let you know that the 350 degrees is Fahrenheit. If you’re using Centigrade, just use the most common temp that you bake casseroles or cakes on.

In Pursuit of Flavors

Lucy: We are joining with Easy Blog and the Canadian Cats Blog today to give Uncle Bob (can we call you “uncle,” Uncle Bob?) can make some different suppers for him and Aunt Jean (can we call you “aunt,” Aunt Jean?).

Lucy: Xena and I help keep the floor clean when Mom is cooking, so we can tell you, this dish we’re about to give you the recipe for is super yummy. And it’s dog and cat friendly right up to the point where you add the raisins. It’s supposed to be cran-raisins, which we could eat, but Mom uses raisins ’cause they don’t have any added sugar. If you don’t care about things like added sugar, go with the dried cranberries so we can eat some of it, cause it’s even yummier that way.


Mom forgot to take a picture of it when she took it out of the oven, and her and Dad dove into it, so this is all that’s left. At least we caught her before she ate it all for lunch today.

Xena: We hear this is really easy to make once you get past the killing the squash part. Here’s how you do it.

Part 1: Get one butternut squash and nuke it in the microwave for about 4 or 5 minutes to soften it a little. Be sure to poke some holes in it with a fork first so it is injured and doesn’t get away. Then peel it with an apple peeler if you have one, or just a paring knife if you don’t. Slice open it’s belly and remove all the seeds. We like to eat any guts, er seeds, that miss the trash can. Cut up what’s left into smallish cubes, or even medium size cubes if you’re in a hurry or don’t like cutting. Just so it fits in your mouth when it’s cooked. Dump it all in a great big bowl.

Part 2: Core and chop up 3 or 4 apples. We don’t care what kind, as long as they cook good in the oven. No need to peel them. Dump them in with the squash.

Part 3: Dump in 1/4 cup of butter, 1/2 to 1 cup dried cranberries or raisins, 1/4 teaspoon each of cinnamon and nutmeg, and about 3 tablespoons of sugar. (Mommy uses Stevia – it’s that sugar thing again.)

Lucy: This next part involves heat and fire, so I’ll take it from here. After mixing everything up, dump it in a great big casserole dish, the bigger the better – like 3 quarts – and put it in a hot oven that’s set to 425F/220C degrees. Cook it for 30 minutes, then lower temperature to 350F/175C degrees and keep cooking for another hour. It will be done and ready to eat. HOWEVER, after the first 30 minutes, our Mom lowers the temp to 325F/163C and cooks it for about 2 and a half or 3 more hours. That way, it shrivels up and is sweet like a dessert.

Lucy and Xena: Whichever way you cook it, it’s yummy-scrumpdilyishus! Uh Mom, did you just eat all that? And you didn’t save any for Dad? Or us?

Pee S: This makes a very large amount, so you might want to either just get a small butternut squash and use 2 or 3 apples or you might want to just use half the squash.