Wednesday, March 21, 2018

Sweet Potato & Cornmeal Biscuits

Sweet Potato Biscuits 
 Prep : 10 minutes    Cook : 10 minutes      Total : 20 minutes      Make  : 12 Biscuits
Follow our step-by-step, photo illustrated instructions for making these delicious Sweet Potato Biscuits from scratch. Just a hint of sweetness makes this the perfect biscuit for breakfast, lunch or dinner. Never made biscuits from scratch? We'll show you how easy it is to make these without even rolling out any dough.

3          cups of Self-Rising Flour, sifted 
¾         cup Buttermilk 
¾          cup of Sweet Potato, baked and peeled. 
¼          cup Lard, or shortening if desired. 
2            tablespoons of Sugar 
¼           teaspoon of Cinnamon

 Place sifter in a large mixing bowl. 
Add flour, sugar and cinnamon. Sift together into bowl. 
Create a well in the middle of the flour. 
Add lard, baked sweet potato and buttermilk. 
Squish wet ingredients between fingers until fairly smooth. 
Stir the wet ingredients into the flour using a small circular motion. Draw the flour into the wet ingredients slowly as you continue to stir. 
When the dough ball forms, flip the dough and knead it a few times, working in flour as needed until a soft, smooth dough ball is achieved. Use a light touch as you work without pressing the dough too hard. 
Using one hand, lift the dough and gather a small amount of dough between fingers then, pinch it off. 
Roll dough in the palms of your hand as if making a meatball. 
Roll dough ball in the flour to coat evenly. 
Pat the dough ball lightly in your hands to shape the biscuit. Don’t press it together hard. 
Place the formed biscuit in a pan that has been lightly greased with lard. 
Repeat the process until all dough is used. 
Bake at 500ยบ for about 8-10 minutes or until the tops start to lightly brown. 
Remove from oven, brush with butter, cover with a clean cloth and let rest. 
Serve warm and enjoy.
You can make plain biscuits the same way. Just omit the Sugar, Sweet Potato and Cinnamon. All you need is Self-Rising Flour, Lard and Buttermilk to make delicious Southern Style Biscuits. 
                              Cornmeal Buttermilk Biscuits
8 servings (serving size: 1 biscuit) 
These tender biscuits are a fitting partner for the Creamed Collard Greens with Ham. They're also a Southern tradition with any vegetable plate.

1              cup all-purpose flour 
1/2           cup cornmeal 
1-1/2         tablespoons sugar 
2               teaspoons baking powder 
1/2            teaspoon salt 
3               tablespoons chilled butter, cut into small pieces 
1/2            cup low-fat buttermilk 

 1            Preheat oven to 450°.
2             Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
3          Bake  at 450*  for about  12 to 15 minutes or until tops begin to turn brown .
Remove from oven   , brush with butter  cover with a paper towel and let rest .Serve warm  and enjoy.

These biscuits  was one of Poppa's favorite  with   ham hocks  & collards greens  , Man said he ate your biscuit .
Miss you Dad ........ NEE

Monday, March 19, 2018

Whiskey Butter Pork Chops with Corn

Prep      20 Minutes            Total      40 Minutes            Serves   4 
Sweet, sour, buttery and bright – these skillet pork chops get a tasty, fresh dinner on the table in no time.

4         bone-in pork rib chops (2 lb) 
1         teaspoon salt
1/4      teaspoon ground black pepper
3          tablespoons butter
1          cup thinly sliced sweet onion
1           cup fresh or frozen (thawed) whole kernel sweet corn 
1/4       cup whiskey
1           tablespoon fresh lemon juice
1/4       cup shredded fresh basil leaves

1      Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate; cover with foil to keep warm.
2      In same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
3      Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
4      Pour corn mixture over pork. Sprinkle with basil.
Tips :
You can use  bourbon, but Irish whiskey would be delicious as well.

Feel free to sub different types of pork chops in this recipe. Just be sure to adjust the cooking time accordingly, depending on thickness, so pork reaches an internal temperature of 145°F.

Saturday, March 10, 2018

Slow-Cooker Roast Chicken1

Prep : 25 MINUTES         Total :6 HOURS     30  MINUTES   SERVES :  4

1          whole roasting chicken (3 1/2 - 4 1/2 pounds)
1          large onion, chopped SAVE $
1          pound baby Yukon Gold potatoes
4         whole peeled carrots, chopped
1         whole lemon (reserve zest)
4         tablespoons room temperature butter
2         cloves minced garlic
2         teaspoons chopped fresh rosemary
2         teaspoons fresh thyme
2         teaspoons salt
1         teaspoon freshly ground pepper

1       Place onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.
2        Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
3         In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.
4        Use hands to coat the chicken in the butter mixture. Season with additional salt and pepper.
5        Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160°F in the leg and the juices run clear.
6        Take the chicken out of the slow cooker and place in an oven-proof 9x13-inch pan. Brown the chicken under the broiler for 4-5 minutes or until the skin is brown and crispy.

Friday, March 2, 2018

Chicken Parmesan for Two

Prep : 20 Minutes     Cook 40 Minutes     Serves  2 
Chicken parmesan  for two , in one speedy skillet with zero fuss ---how can you lose ? This is the ultimate weekend where there will be no leftovers .
 2           tablespoons butter 
1/4        cup Progresso™ Italian style panko crispy bread crumbs
2            boneless skinless chicken breasts (6 oz each)
1/2        teaspoon Italian seasoning
1/4        teaspoon crushed red pepper flakes
1/4        teaspoon salt
1-1/2      cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1/2         cup water 
1             cup uncooked penne pasta
1/2        cup shredded mozzarella cheese (2 oz)
1/4        cup grated Parmesan cheese
2           tablespoons thinly sliced fresh basil leaves

1             In 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; stir to coat in butter. Cook 2 to 3 minutes, stirring frequently, until toasted. Transfer to small bowl; set aside. Wipe out skillet.
2             Rub chicken with Italian seasoning, pepper flakes and salt. In same skillet, melt remaining 1 tablespoon butter over medium heat. Add chicken breasts; cook 5 to 7 minutes, turning once, until chicken is golden brown on both sides. Using tongs, transfer to plate.
3            Carefully add pasta sauce and water to skillet; stir in pasta, and heat to simmering over medium heat. Top with chicken; cover. Reduce heat to low; cook 14 to 17 minutes or until pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from heat.
4            Top chicken with cheeses. Cover and let stand about 2 minutes or until cheese is melted. Sprinkle with bread crumb mixture. Sprinkle with basil.
Move chicken around in skillet on both sides to fully coat in butter.
Be careful when adding pasta sauce and water to hot skillet. Pour liquids away from you when adding them to a hot skillet.

Tuesday, February 27, 2018

Spice-Roasted Pork Tenderloin

PREP :10 MIN .     TOTAL  TIME : 1 HR .  10  MIN.          SERVES: 8
4            pork tenderloins (about 4 pounds)
 2           teaspoons smoked paprika (pimenton)
 2           teaspoons ground cumin 
1            teaspoon garlic powder 
1            teaspoon dried oregano 
1/2         teaspoon cinnamon
 2           tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper

Preheat the oven to 375°. Set the tenderloins on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloins for about 25 minutes, until an instant-read thermometer inserted into the centers registers 145°. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Slice the tenderloins 1/2 inch thick and serve.
For smaller families  the recipe  can be cut in half  ... can be frozen up to 2 months ... make sandwiches  or  in salads instead of ham or chicken .
TIP : 
 Slice 2 of the tenderloins and reserve the rest for making Pork Tenderloin Tacos with Avocado Salsa on a busy weeknight. 

Wednesday, February 21, 2018

Double Crust Chicken Pie

1  homemade pie crust*     Optional :    (Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.)

1          pound skinless boneless chicken breast, cubed
1          cup sliced carrots (about 2 carrots)
1/2       cup sliced celery (about 1 stalk)
1/3       cup unsalted butter
1/3       cup chopped onion
1          teaspoon minced garlic
1/3       cup all-purpose flour
1           teaspoon salt
1/2        teaspoon black pepper
1/2        teaspoon dried thyme
1- 3/4      cups chicken broth
2/3        cup half-and-half*
1           cup frozen peas
1           large egg, beaten
sprigs of fresh thyme for garnish, optional

1           Prepare the pie crust as directed in my recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
2            In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
3            In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
4             Preheat oven to 425°F (218°C).
5             After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
6                Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers-- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
7               Make ahead tip: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.
Heavy cream or whole milk works instead of half-and-half to make an extra rich filling. I wouldn't use lower fat milks; the gravy will be too thin.

This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use precooked meat. Simply skip the boiling and cook the carrots and celery with the onion and butter. Add some corn (frozen or fresh) when you add the peas. Feel free to add 1-2 Yukon gold potatoes, diced. You can cook them until soft with the onion and butter. Mushrooms are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn't add ALL of these veggies though; you will weigh down the pie.

Feel free to add fresh chopped parsley, a pinch of celery seed, or even a little rosemary. As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you. Taste and season how you like!