My sister is flying in for a short visit from Georgia today. We will be driving up to Mom's tomorrow to stay the weekend. I can't wait, I really miss my sister and wish we lived closer to each other.
Tonight we have some cooking to do, I can't leave my Sweetie to fend for himself while I enjoy a girls weekend being stuffed with my Moms wonderful cooking. I've made sure he has plenty to eat, but so he won't feel abandoned I'll make two of his favorites, Mac & Cheese and Chicken & Dumplings. I might as well make some biscuits while I'm throwing flour around. The Chicken & Dumplings is like his Grandma used to make, or as close as I can get it. I boil 2 chicken breasts in chicken broth seasoned with salt and pepper to taste. Remove them and pull the meat off into bite sized chunks. Mix 2 parts self rising flour with 1 part milk for the dumplings. The dough will be very wet. Turn it out on a well floured board and knead lightly. Roll dough thin like a pie crust and cut into 1 inch squares. Bring broth to a rolling boil and drop in dumpling squares a few at a time, making sure the broth stays at a high boil. Boil for about 15-20 minutes, until dumplings are cooked and add chicken back in. The biscuits use 4 parts self rising flour with 1 part shortening cut in, add 2 parts milk or buttermilk. This will also be a very sticky dough. Turn out on floured board and knead lightly. Roll to about 1/2 inch thick and cut with a biscuit cutter. Put biscuits into an oiled baking pan with the sides touching. Brush the tops with oil or melted butter and bake @ 425 for about 25 minutes, or until golden brown.
I can now spend a guiltless weekend knowing my Sweetie is enjoying his food as much as we will be enjoying ours!
Thursday, March 19, 2009
Tuesday, March 17, 2009
HAPPY SAINT PATRICK'S DAY!!
I'm 1/4 Irish and love to celebrate life! So join me and eat, drink and be Irish! I've got a couple of recipes that will help you celebrate. Just add the drink!
Slow Cooker Old-World Corned Beef and Vegetables
It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Prep Time: 15 min
Total Time: 9 hours 15 min
Makes: 10 servings
2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water
1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4.Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calcium 2 %; Iron 18 % Exchanges: 1 Starch; 2 Vegetable; 2 Medium-Fat Meat; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Irish Soda Bread
Whether or not you're Irish, this classic quick bread recipe brings great taste into your kitchen.
Prep Time: 10 min
Total Time: 55 min
Makes: 1 loaf (14 slices)
3 tablespoons butter or margarine, softened
2 1/2 cups Gold Medal® all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk
1. Heat oven to 375ºF. Grease cookie sheet.
2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.
Nutrition Information:
1 Slice: Calories 110 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 240 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iron 6 % Exchanges: 1 Starch; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Old-World Corned Beef and Vegetables
It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Prep Time: 15 min
Total Time: 9 hours 15 min
Makes: 10 servings
2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water
1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4.Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calcium 2 %; Iron 18 % Exchanges: 1 Starch; 2 Vegetable; 2 Medium-Fat Meat; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Irish Soda Bread
Whether or not you're Irish, this classic quick bread recipe brings great taste into your kitchen.
Prep Time: 10 min
Total Time: 55 min
Makes: 1 loaf (14 slices)
3 tablespoons butter or margarine, softened
2 1/2 cups Gold Medal® all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk
1. Heat oven to 375ºF. Grease cookie sheet.
2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.
Nutrition Information:
1 Slice: Calories 110 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 240 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iron 6 % Exchanges: 1 Starch; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, March 13, 2009
Pork Butt
If you want an economical and versatile piece of meat, you can't beat a pork butt! I find them on sale all the time for $.99 a pound, some times even less! Last night when I grilled Fajitas, I also thawed out a pork butt (2 birds with 1 stone again). I made a rub with brown sugar and a variety of spices and coated the butt with it. I put the pork on the back of the grill while I was grilling the Fajita meat. When the Fajitas were done, I moved the butt up to the front (fat side down) and added a few wood chips. While we were eating, the pork was smoking over what was left of the fire. When we finished dinner, I removed the pork and put it in the Crock Pot
and added about an inch of water. This cooked on low for about 8-10 hours until it was falling apart. It may not take as long in your cooker, check it at about 6-8 hours.
Once it was falling apart, I put it on a platter and shredded about half of it. I piled the shredded pork onto warm buns and topped with BBQ sauce. I served this with baked beans and potato salad. The leftovers are very versatile, they can be served hot or cold. Try them anyway you would a roast, maybe with some mashed potatoes and gravy.
and added about an inch of water. This cooked on low for about 8-10 hours until it was falling apart. It may not take as long in your cooker, check it at about 6-8 hours.Once it was falling apart, I put it on a platter and shredded about half of it. I piled the shredded pork onto warm buns and topped with BBQ sauce. I served this with baked beans and potato salad. The leftovers are very versatile, they can be served hot or cold. Try them anyway you would a roast, maybe with some mashed potatoes and gravy.
Thursday, March 12, 2009
Fiesta
Tonight we had Fajitas. I had a skirt steak and some chicken breast already marinated in the freezer. I do this when I bring the meat home from the store. My favorite marinade for Fajitas is salsa and orange juice. You just trim the fat, put the steak and chicken in separate freezer bags add the marinade of your choice and pop them in the freezer.
Once they thaw, just grill the meat to medium rare. It will finish cooking when you add it to the skillet with the sliced onions and bell peppers. In a skillet cook the bell peppers and onions in some oil until tender-crisp. Slice the steak and chicken across the grain and add to the peppers and onions. Turn up the heat and saute until chicken is cooked through and veggies are caramelized. I served mine with warm flour tortillas, shredded cheddar, shredded lettuce, guacamole, sour cream, refried beans, and Spanish rice.
Once they thaw, just grill the meat to medium rare. It will finish cooking when you add it to the skillet with the sliced onions and bell peppers. In a skillet cook the bell peppers and onions in some oil until tender-crisp. Slice the steak and chicken across the grain and add to the peppers and onions. Turn up the heat and saute until chicken is cooked through and veggies are caramelized. I served mine with warm flour tortillas, shredded cheddar, shredded lettuce, guacamole, sour cream, refried beans, and Spanish rice.
Friday, March 6, 2009
China American Style.
We have a wonderful restaurant near us called Skillman Wok. They deliver!! So tonight we ordered a variety of items, egg rolls, spring rolls, beef and chicken satay, crab rangoon, spareribs, dumplings, and fried rice. We took it all in the living room in front of the TV and while we ate, we watched Shanghai Noon with Jackie Chan and Owen Wilson. What a fun dinner, and no cleanup!!
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