Tag: biscuits

Breads · Breakfast · Daily Thoughts · Uncategorized

Butter & Biscuits

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We have been watching lots of I’ll Have What Phil Is Having on Netflix as we sit in our lazy boys and dream of the adventures that we live through Phil. He goes everywhere and eats the most amazing food. We were so thankful that when we watched his episodes of his travels to Florence and Venice, we were already in the process of planning our trip to Italy next April, where we hope to stay for 3 months trying to fit in and look like the locals. I know, I will need to give up walking up to folks and saying, “hi y’all, how y’all doing today? We were fixin to eat some vittles and wondered where the good ones are? We’d be must beholden to you if you could hep us”. I’ll work on my accent and maybe learn a word or too of Italian. Already have pizza, lasagna and gelato down pat. Just need to learn a few more important words.
The last episode we watched Phil travel through was Ireland. That had never really been on my radar to visit….until we watched Phil eat his way through the lucky clovers.
It made me stop and think about how much time and money we had. Do we have the time and resources to go everyplace that we want to go? If not, how could we experience some of the great foods that we see on his program. So the last trip to Wally World, I decided that I wasn’t going to let $1 get in my way of being adventuresome. I proudly walked up to the butter counter and reached over the Great Value brand of butter and without a moment of hesitation, threw the Kerrygold, pure Irish Butter in our basket. Yep….we went for the gold! Sorry kids, another dollar gone from your inheritance. But We were so proud of ourselves. We had really gone out of our comfort zones. We couldn’t wait to get home and smather (is that a real word?) a tablespoon of this Irish butter over a fresh slice of bread. We stood in the kitchen, downing our first bite of real Irish butter. I think we both thought that little leprechauns would come dancing out of our cabinets by the way we stood there waiting to see how it tasted.
We looked at each other and until finally one of us said, “darn, we could have spent that extra $1 on a McDonalds fried apple pie. We couldn’t really tell that much difference. But it had so much more color to it that our normal butter we buy ,so we figured that maybe the cows in Ireland were much more colorful than cows in America. But it did wake up the notion in us that we need to be willing to spend the extra $1 here and there and experience some new flavors now and then. The best thing about the Irish butter was the recipe I found inside the carton. It sounds amazing and cannot wait to bake these scrumptious biscuits. Randy is going to start practicing drinking green beer and has already sang “My Sweet Irish Rose” to everyone who walks by our house! Guess its a good thing we are moving!

Dubliner Cheese Biscuits with Sage and Walnuts

Ingredients:
2 cups flour
2 teas baking powder
1/2 teas baking soda
1/2 teas salt
1/2 cup cold Kerrygold Pure Irish butter, cut into 1/2″ cubes
1 cup (4 oz) shredded Kerrygold Dubliner Cheese, divided
2/3 cup buttermilk
1/2 cup finely chopped walnuts
2 teas dried ground sage
1/4 teas freshly ground pepper

Directions:
Heat oven to 400 and lightly grease a baking sheet. In medium owl, stir together the flour, baking powder, baking soda and salt. Add butter to dry ingredients and cut in with pastry blender or fork until mixture resembles coarse crumbles.
Stir in 1/2 cup of the Dubliner Cheese and remaining ingredients. Stir until mixture forms a ball, adding a little more flour if dough is too sticky.

On a lightly floured board, press dough into a 1″ thick circle. Sprinkle with 1/4 cup of the cheese over the top and press lightly into surface.
Turn and repeat with remaining cheese. Cut into 12 pieces and place on prepared baking sheet.
Bake on center rack of oven for 10-12 minutes or until golden brown.
Makes 12

Breads · Casseroles · Chicken · Daily Thoughts · Holiday Fare · Meats · Pies · Starches · Uncategorized

Old Fashion Chicken Pot Pie (Minus the Peas)

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One of the most dear to my heart comfort foods is chicken pot pie. But, because one cannot ever find it without peas, I am forced to make my own. Actually, it is such a great dish to make. For some reason, it makes me feel like autumn is in the air, even though it is over 100. It brings back memories of sitting by a fireplace while the pot pie is in the oven and the apple crisp is sitting over on the counter waiting to bring about a wonderful closure to our meal. Yesterday I could not wait any longer. Chicken pot pie was on the menu. I didn’t care if there was no fire in the fireplace, or that the thermostat was turned down to 64 so the oven could be on. Because we had had the kids over for dinner on Sunday evening for barbecued chicken and hash brown casserole, there was still some of the potatoes left over so I began to think, “hum, the hash brown casserole could be used in my pot pie and give it a wonderful cheesy flavor. And flavor it did have. The pie was absolutely wonderful and we ate unit there would have been no room for apple crisp (ok, not for a couple of hours anyway, but we had pumpkin cookies and cherry pie so didn’t need to make anything else). The only thing I will change when I make it again is that I will homemake the biscuits to place on the top. Last night I used canned biscuits because I was in a hurry to get to game night at a girlfriends house. But it was still really really good.

1/4 cup unsalted butter
2 cups finely chopped chicken
1 cup chicken broth
1 can Campbells cream of chicken with herbs (not ever store has this but if you can find it, get it, it is a great addition) I find it at Walmart
1/2 cup finely chopped onion
2/3 cup finely chopped celery
2/3 cup finely chopped carrots
1 cup of finely chopped cooked potato
(If Randy would not have been here, I would have added 1 cup of sliced mushrooms and cooked them along with the onion, celery, chicken mixture)
1/2 teas poultry seasoning
1/2 teas thyme
Salt and pepper to taste
Biscuits to cover the top of casserole

To a medium size saucepan, place carrots and potato in a little water to cook for about 3-4 minutes after bringing to a boil. Drain and set aside.
In a large skillet (If you use an iron skillet, you could actually complete the baking in the skillet and would not need to pour mixture into a different baking dish), melt the butter and add the chopped chicken, onion and celery. Sprinkle with salt and pepper until veggies are tender and chicken is done. Add the can of cream of chicken to the mixture. Stir. Slowly add the chicken broth (you might not need to add the full cup, so after adding about 1/2 cup, stir and add to thin mixture until it is still creamy, but not to runny) to this mixture along with the poultry seasoning and thyme. Stir in the drained carrots and potatoes. (Yes, if you are a pea lover, you can add those also, but be are and drain them well before adding.) Stir until mixture is well combined. If leaving in iron skillet, you an top with enough biscuits to cover the top and bake at 350 until mixture is bubbly and biscuits are done. (I cut each biscuit in 4th’s, but I think if I did use canned biscuits in the future, I would slice them in half horizontally making each biscuit into two. That way the biscuit isn’t so think on top.
If you are not using an iron skillet, pour into a greased 9×9 baking dish, top with biscuits or corn bread stuffing and bake until bubbly and biscuits are thoroughly cooked.
This pot pie reminded me so much of Thanksgiving that I think next time i make it, I am going to top it with corn bread dressing. The sauce in the pie using the cream of chicken with herbs was outstanding.

Breads · Desserts · Fruit

Blueberry Scone* Fruit Dessert

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2015-09-04 19.38.44 Tonight we are headed to Babe’s for the best fried chicken in the state of Texas with my sister-in-law and her hubby. Because it will be served with creamed corn, mashed potatoes, gravy, green beans and biscuits, I thought it might be good to have a little lighter dessert afterward.

This morning, I made fresh lemon-blueberry scones (recipe is on the blog). Because it is still so hot out and the humidity is really high today, I thought I would cut up fresh fruit and serve over the scones with a spoonful of whipped cream. So that will be our dessert.

After sampling the peaches and blueberries, they weren’t exactly the sweetest, so I added cut up strawberries to the peaches and blueberries, and sprinkled a little strawberry jello to make a sweet syrup. This will be so fresh looking poured over the scones, which will be served in individual little triffle dishes. (Use pretty wine glasses or goblets if you prefer.) Topped with the sweetened whipped cream, and folks, I think we have a winner!

Great ending to our fried chicken dinner! Remember…All’s well that ends with a great meal!

*The scones are a Paula Deen Recipe

Breads · Breakfast · Holiday Fare

Cranberry Scones

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It seems like I go a little over board buying fresh cranberries during the Christmas season, so I look and find a couple of bags that are still there and went looking for recipes which use fresh ones. This is out of a Jan/Feb 07 Southern Lady or Paula Deen (I had torn the page out and so I’m not sure which one)

3 cups self-rising flour

1/2 cup sugar

1/2 cup cold butter

1/2 to 3/4 cup heavy whipping cream

1 teas vanilla

1/2 cup dried cranberries

Preheat oven to 400. Combine flour and sugar in a large bowl. Using a pastry blender, cut butter into the flour and sugar mixture until it resembles coarse meal. Add 1/2 cup heavy whipping cream, vanilla and dried cranberries. Stir until all ingredients are moistened. Add a little more whipping cream if it seems too dry.

Turn out on a generously floured board (or wax paper that you have floured) and knead 5 times or until it all comes together.

Be careful not to overwork the dough. Roll out with a rolling pin to 1/2 ” thickness. Cut with a 1 1/2 ” biscuit cutter (or a heart shaped cookie cutter for Valentines). Place on ungreased cookie sheet.

Bake for 13-15 min or until the tops are golden. Be careful not to over bake. Serve with lemon curd or preserves

Breakfast · Casseroles · Meats

Summer Overnight Biscuit, Sausage & Apple Casserole

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Because it is summer we tend to want foods that are “lighter” in texture, but still full flavored and filling. Sausage casseroles tend to be a little heavy for summer liking, but when I found this one, because of the chopped apple (I tend to think that anything that has fruit in it makes it automatically healthier, never paying attention to the other ingredients. I just tell myself that, “well it has fruit in it, it must be healthy”), it just sounded like a summer casserole. Plus, it uses up those cans of biscuits in your fridge that are almost out of date.

2 pounds of Jimmy Dean mild sausage or sage flavored

2 tart apples, cored and siced

6 cups torn or cut baked biscuits in 1″ pieces

9 eggs, beaten

1/2 teas Dijon mustard

1 1/2 cups grated sharp cheddar cheese

3 cups milk

Salt & Pepper to taste

Fry the sausage in a skillet, breaking it up as it cooks. Drain, reserving the fat, and let sausage cool,

Saute the apples in the reserved fat; remove from pan and cool.

Move the biscuit pieces to a large resealable plastic bag. Whisk together the eggs, mustard, cheese and milk in a large bowl. Stir in cooled sausage and apples. season to taste with salt and pepper. Transfer the mixture to the plastic bag. Place the bag inside another resealable plastic bag with zipper facing opposite direction to prevent leaks. Refrigerate at least 2 hours, but preferably overnight or up to 2 days.

When ready to bake, preheat oven to 350. Pour mixture into a buttered 13×9 baking dish or divide between 2 (1 1/2 qt) casserole dishes, that have been greased.

Bake covered 30 minutes. Uncover and bake another 30 min or until eggs are set.

Uncategorized
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In my new Southern Living Comfort Cookbook, I have found so many great foods that I cannot wait to try. When I saw that this Breakfast in a Skillet, it dawned on me that I didn’t have to wait until Randy took me to IHOP before I could have a breakfast skillet. Super easy and sounds great.

1 lb ground pork sausage

1 cup diced onion

2 garlic cloves, mincee

2 cups crumbled homemade biscuits (baked)

6 oz extra-sharp cheddar cheese, grated (about 1 1/2 cups)

1 cup grape tomatoes, quartered

1/4 teas ground pepper

6 large eggs

Preheat oven to 350. Heat a 10″ cast-iron (if you don’t have one, run to your nearest BB&Beyond or garage sale to get one. I promise you will use it all the time.) in oven 5 minutes. Don’t forget the skillet in the oven as you are doing the next step. 

Meanwhile, cook sausage, onion and garlic in a large lightly greased skillet over medium heat, stirring frequently about 10 min or until sausage is browned and onion is tender.Transfer to a large bowl. Add biscuit crumbles and next 3 ingredients. Stir until blended. Transfer to hot cast-iron skillet. (I spray mine with Pam before pouring the ingredients into it, makes for easier clean-up)

Make 6 indentations in sausage mixture using back of a spoon. Break 1 egg into each indentation.

Bake at 350 for 23-25 min or until eggs are set per liking. Serve immediately. Sprinkle cheese over top if desired the last few minutes of baking. Serve with hot sauce and tortillas.

Casseroles · Chicken · Meats · Soups

Chicken & Biscuits in a Pot

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The last few days it has been such a delight and look through several new cookbooks that have come in the mail. One recipe that has caught my eye and sounds just like such a comfort food, yet, it comes from Food & Wine, which normally, I wouldn’t think of when I am thinking “comfort food”, but it just goes to show you that once again, you “cannot judge a book by it’s cover” Also, don’t know if you have noticed, but this is actually 2 days in a row that I am posting recipes that don’t have sugar in them. Am I getting healthy or what?

6 tables unsalted butter

2 shallots, thinly sliced (or 1/2 cup chopped onion)

1/2 pound shitake mushrooms, stemmed and thinly sliced

1 large carrot, cut into 1/2″ chunks

1/2 cup dry white wine

1 1/4 cup plus 1 table self rising flour

2 1/2 cups chicken broth

salt & pepper to taste

3 cups shredded rotisserie chicken

1/2 cup frozen baby peas, (because we don’t like peas, we will be using green beans)

1 tables each: chopped sage and thyme

1/2 cup plus 2 tables whole milk

Preheat oven to 425. In a large dutch oven or cast iron casserole pan, melt 2 tables of the butter. Add the shallots, (you can use onions in place of shallots if you wish, I won’t send the shallot police looking for you.) mushrooms and carrot chunks and cook over medium heat, stirring until the shallots (onions) and mushrooms are softened, about 8 min.

Add wine and cook until completely evaporated, about 1 min. Stir in 1 tables of the flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 min. Stir in the chicken and peas (or green beans).

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tables of butter and the chopped thyme and sage. Pulse 5 times. Add the whole milk just until a shot dough forms.

Using a small ice cream scoop (hurry and clean the ice cream scoop so you can have some ice cream while this is in the oven) or a tablespoon, scoop 20 balls of biscuit dough oven the chicken stew. Bake in the center of the oven for 25 min. Turn on the broiler and broil the stew for 1-2 min until the biscuits are golden. Let rest for 5 min before serving.  

Baking this dish takes the guessing out of how long you have to actually boil dumplings to get them just right. 

 

 

Breads · Casseroles · Chicken

Dinner For Moms

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Tonight I am hosting a dinner for about 10 young moms who are so excited to be getting away from kids (and probably hubbies, but don’t tell the husbands that)  to come allow me to serve them. It is always a joy to have precious young women who are sleep deprived, frazzled and just tired of having to think up meals, carpool kids and all the while be attentive and trying to be a sweet, pretty wife. I hope that tonight when they leave, they  will feel loved on, waited on, with absolutely nothing to think about except what joy and fun they had just being “girls” for a few hours.

I can think of nothing better to feed them than comfort food. So the menu will be:

Homemade Chicken Mushroom Pot Pie, Dilled-Broiled Asparagus, Homemade Rolls, Salad and Homemade Peach Cobbler topped with Real Whipping Cream.

The Chicken Pot Pie is a new recipe that I am thrilled with the results. It begins with a cream sauce and was very simple, but tastes quite differently than most homemade pot pies. Try it during the holidays, it is such a great dinner for Fall nights and for impressing in-laws.

6 chicken breasts, baked and chopped (I sprinkle seasoning salt, pepper, onion powder, garlic powder and parsley on them before baking. Bake them using 2 cups water or chicken broth. Makes the broth much tastier)

Save 2 cups of the chicken broth that the chicken is baked in. Set aside.

Cook 4 medium potatoes, chopped with 5 large chopped carrots, until tender. Drain, reserving the liquid and set aside. (won’t you be glad when you get to sit aside).

Melt 1/2 stick butter in a skillet. Add 1 cup each: chopped onion and chopped celery. Add 1 8 oz package of white mushrooms that you have washed and sliced. Sprinkle Seasoning Salt, pepper and garlic powder to your liking while veggies are becoming tender. Set this aside.

In another skillet ( I know, I know, all the pots and pans that you will have to wash, but isn’t that what either a dishwasher or hubby is for?), melt 1 1/2 sticks butter. Add 2 tables dried or fresh parsley, 2 teas garlic powder, 1 teas dry mustard, pepper and seasoning salt to your liking. When butter is melted add enough flour to make a paste, stirring with a whisk all the time you are adding the flour so that it does not lump. When you have a gravy like paste, add the 2 cups left over chicken stock,1 to 2 cups milk (adding the milk 1/2 cup at a time, until you get a thick cream sauce) and stir until thick. Add 1 8 oz package of shredded cheddar cheese to this gravy and stir until cheese is melted. Add chopped chicken, and veggie-mushroom mixture to sauce.

Pour into a large casserole dish which you sprayed with Pam. Using canned biscuits, or crescent rolls (but do not roll them up, leave them as they come out of package), place them over meat mixture to cover. It’s ok to leave a little room between the biscuits or rolls, as they will expand. Bake  at 350 until mixture is bubbly and rolls or biscuits are done and lightly browned.