Monday, April 28, 2008
fetticini alfredo with sliced chicken (using up two miscellanous chicken breasts found in freezer)
garlic toast (homemade)
Poppy seed chicken (with baggie found with two chicken breasts shredded up in freezer)
homemade hot rolls
roasted sticky chicken
broccoli and cauliflower mix, steamed with garlic butter sauce
Italian pinto beans
crusty french bread
Thursday, April 24, 2008
2 tablespoons vegetable oil
3/4 cup finely diced onion - can use any type, red, white or yellow. The white or yellow "looks" more appetizing.
1/2 cup milk
1 egg, beaten
1 1/2 cups biscuit mix
1 cup shredded sharp Cheddar
1/2 teaspoon onion salt
2 tablespoons melted butter
1 tablespoon chopped fresh chives or parsley leaves or italian seasoning
Preheat the oven to 400 degrees F.
Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.
In a large bowl, add the milk and egg to the biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese.
Spoon the dough into a greased 8-inch round cake pan (or cast iron skillet, i always, always use my skillet if i can). Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes.
Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, and you get the bread shown at the top. It is yummy!
grease a baking dish and preheat oven to 375
peel and slice as many potatoes as you need for your family. I think i used about 8 or 9 smallish ones. Slice in 1/4 inch slices, or thereabouts.
Dice up as much onion as you like. i used about half of a red onion, but you can use white, yellow also, i have used it all, whatever i have on hand. sprinkle onion over the sliced potatoes.
Sprinkle with salt and pepper
Pat on lots of butter, for this sized dish, i used a half stick of butter.
Cover with foil and bake until fork tender, usually at least an hour, depending on how "thick" you have it in the pan. So, if you need it to cook faster, use a bigger pan and make the layer thinner.
When fork tender, here is where the fun starts. You plop in a big scoop of sour cream, at least 1/2 cup, if not 3/4 of a cup. and then squirt all over the top some Ranch dressing, again, at least a half cup. Sprinkle over it all 1 cup of shredded cheese (can use more) and 3/4 of a bottle of Baco's bacon bits. Take a big spoon and stir up the entire thing. The potatoes will break apart into slightly smaller peices, which is what you want, but don't stir so hard that it turns to mashed potatoes, use a light hand when stirring this up. When it is well mixed, taste test it....does it need more Ranch for flavor, more salt, more pepper? now is the time to get it to taste perfect! Smooth out of the top and sprinkle all over the top more cheese, covering the entire top. Sprinking on the remaining bacon bits left in the bottle and for looks you can either sprinkle on some italian seasoning or do like i did, and go out to your italian parsley plant and sprinkle fresh chopped parsley on top.
Stick the pan back in the oven now to melt the cheese and slightly brown.......
Wednesday, April 16, 2008
Slowly add in 3 1/2 to 4 1/2 cups flour (how much flour will depend on how humid the air is).
Turn out onto floured surface and knead for 10 minutes.
punch down and shape into rolls. i roll two ball sized peices and put into muffin pan, i like how it looks and breaks apart for buttering.
Okay, so i only got 23 rolls out of this batch, some are bigger than others :)
When you take them out of the oven, immediately brush them with melted butter or a mixture of honey and butter. it is delicious!
2 1/4 tsp yeast
1-1/2 Cups warm water, divided
1 Tbl honey
2 tsp salt
1 Tbl olive oil
4 Cups all-purpose flour (can use half whole wheat, yummy)
1 tsp granulated garlic (this is to make it garlic-herb bread)
1 tsp italian seasoning (this is to make it garlic-herb bread)
In a mixing bowl, dissolve yeast in 1/4 cup water with 1 tsp sugar, let it proof. Add honey, salt, oil and remaining water; stir until dissolved. Add flour and stir until you can knead it. Knead for 6-10 minutes or until it is elastic and smooth. Cover with a damp kitchen towel and let rise n a warm place for 1 hour or until doubled. Punch down. Divide in half; let rest for 10 minutes. Roll each half into a 10" x 8" rectangle. Roll up from a long side; pinch edge to seal.Place seam side down on a greased baking sheet sprinkled with cornmeal. Sprinkle tips with cornmeal. With a very sharp knife, make 5 diagonal cuts across the top of each loaf, about 1/4" deep. Cover and let rise until doubled, about 45 minutes. Bake at 400* for 20 - 30 minutes or until lightly browned. Cool on wire racks.
You do not need the cornmeal if you use a W pan.
Here is the dough, oiled and ready to rise.
Here it is risen:
Here it is punched down, shaped and ready for second rise:
It has doubled and ready to bake!
Finished results! It was a BIG HIT! The entire family ate every piece of it! Dh i think ate 3/4 of one entire loaf. I put four slices in a baggie to go with his lunch tomorrow. You can see in this picture that after i took it from the oven and ran to get my camera, some little bread thief had been by.......my family loves homemade bread. this is such a great savory bread. You gotta try it! It went great with the Lima Bean soup!
Sunday - my version of Chicken Tetrazzini with broccoli and mushrooms. I seasoned the chicken with a new seasoning i just got. it was lovely and yummy! If you get the chance, go get some Herbs De Provinc seasoning. I found it at Reasor's. Smells wonderful when cooking and tastes even better!
Monday - Beans, cornbread and hot spanish rice (out of potatoes).
Tuesday (stressed day and no, NOT from taxes, LOL)- Homemade chicken and dumplin's with homemade hot rolls (Grandma E's recipe, will post pics and tutorial for that when camera quits acting wonky), and some strawberry shortcake. (will post recipe tonight - keep forgetting). I can't believe i made 23 rolls and all but 3 were eaten last night!
Wednesday - Lima Bean Soup with homemade crusty french bread. We have made this recipe many times and it is so yummy! Hint, make it up earlier in the day and let it set for a while to thicken up (that is, if you don't like soupy soup :) ) We are using leftover ham from Christmas in this dish.
Wednesday, April 9, 2008
I made this at the end of March, when the really good strawberries were in the stores. It was SO YUMMY!
Now, in my family, we just can't stand that yucky spongy mess of grossness that they sell in a package of 4. We have always made this dish with pie crust laid flat on a cookie sheet sprinkled with sugar and baked. It was much better....but this recipe was off the roof good! Real, homemade with love, shortcakes! It was so easy to make and so yummy!
Sunday, April 6, 2008
BBQ pork steak
(mashed cauliflower for me)
SB mashed potatoes for me
Broccoli and cheese
Broccoli and cauliflower
Broccoli and cheese
Eggs and broccoli omlet
Sausage and egg
pancakes and cereal and oatmeal for kids.
Lunch meat rollups
it has been a while since i was able to particate in MPM.