Sunday, July 8, 2018

Baking Powder Biscuits

This is a staple at our house. These are great for biscuits and gravy, or a quick bread to serve with dinner.

Makes 20-24 (2-inch diameter) biscuits

INGREDIENTS

4 cups flour
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/3 cups water
2/3 cup vegetable oil

DIRECTIONS

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, mix together the flour, sugar, baking powder and salt. 
  3. Make a well in the flour mixture and add the water and oil. Mix well.
  4. Knead dough 20 to 25 times on a floured surface. Roll or pat the dough on a floured area until it is 1/2 inch - 3/4 inch thick. Using a cookie cutter or an overturned glass, cut the dough into 2-inch circles; place on 2 ungreased cookie sheets. Bake one cookie sheet at a time in preheated 450 degree oven for 12 minutes or until the tops are golden brown. Serve hot with butter, jam or honey.

Monday, January 22, 2018

Spinach & Great White Northern Bean Quesadillas


Adapted from 
http://www.othersideoffifty.com:80/2010/06/chicken-spinach-and-cannellini-bean.html

Serves: 8

INGREDIENTS
2 TBSP olive oil
2 cup diced onion
2 cup diced red bell pepper
2 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
2 clove garlic, minced
2 (heaping) TBSP all purpose flour
1 1/2 cup no chicken broth (optional, chicken broth)
8 cups fresh baby spinach, stems removed, coarsely chopped
3 (15.5 ounce) can of great white northern beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Fat free sour cream

DIRECTIONS
In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in beans (and chicken if using) and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Wednesday, April 26, 2017

Cheree's Ham and Corn Chowder (In the Instant Pot)

INGREDIENTS:
  • 8-12 medium baking potatoes, peeled and cubed
  • 1 medium onion, diced 
  • 2 cups pre-cooked ham
  • 2 cups frozen corn
  • 3 peeled, chopped carrots
  • 2 bay leaves
  • 6 cloves minced garlic
  • 5 cups chicken/ham broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 1/2 cup flour 2 cups whole milk 
DIRECTIONS:
  1. Place potatoes, onion, corn, carrots, broth and seasonings in Instant Pot. 
  2. Close steam valve, tighten and secure lid, turn on manual high pressure for 10 minutes. 
  3. Once the 10 minutes is complete, do a quick release on the valve. Give everything a stir and then replace lid. Just let it continue to keep warm. 
  4.  Meanwhile, melt butter in sauce pan, add flour, and make a roux, allowing the butter and flour to cook together on medium heat for a minute or two. Then, add milk. Cook on medium heat, stirring frequently until it thickens. Roughly 15 minutes. Once thickened, add to the ingredients in Instant Pot. 
  5. Allow to cook together while still just warming for about 15 minutes.

Wednesday, May 18, 2016

Daley Jello Salad

NOTE: This is a food tradition on my husband's side of the family. Uncle Roger makes it the best. This is his "verbal" recipe written down. You can play with the flavors. Some of our favorites are raspberry flavored Jell-O with frozen raspberries mixed in; lime Jell-O with pineapple; and (our personal favorite) strawberry flavored Jell-O with fresh cut up strawberries (sliced bananas may also be added). Feel free to experiment and try out different combinations of your favorite fruit. 
INGREDIENTS: 
16 oz Original Cool Whip
24 oz Small Curd Cottage Cheese, 4% milk fat
6 oz Jell-O Gelatin Dessert, Strawberry flavored
1-2 cups of strawberries, sliced

DIRECTIONS:
  1. Place first 3 ingredients in a bowl. Mix with a rubber scraper until there are no white spots remaining.
  2. Add fruit and mix in.
  3. Refrigerate 30 minutes before serving. (May be refrigerated up to 3 hours before serving.)
Serves: 8

Wednesday, December 16, 2015

Balsamic Vinaigrette

NOTE: This is delicious as a salad dressing or as a dip for Focaccia.
INGREDIENTS
1/4 cub balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil

DIRECTIONS
  1. In a bowl whisk the vinegar, garlic, salt and pepper until mixed well.
  2. Slowly whisk in the olive oil until well blended.
  3. Best to refrigerate after use.