Thursday, October 19, 2006

Tim's buttermilk biscuits supreme

These are perfect for breakfasts (slathered with red raspberry preserves or drizzled with honey), to accompany soups (dip 'em!), even--our favorite--as a superior replacement for shortcake in summer berry desserts.

2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup butter
2/3 cup buttermilk (no buttermilk in the fridge? Substitute yogurt mixed with a little milk)

Preheat oven to 450 degrees.

Combine dry ingredients in mixing bowl. Cut in that cube of butter until it resembles bread crumbs.

Now flour the surface on which you'll be pressing and cutting the dough.

Back to the mixing bowl: add the buttermilk--and here's where I get lusciously tactile with these primal elements: I flour up my hands, plunge in, mix the mass to a yummy dough, and toss it onto my floured surface. I press it out with my fingers instead of rolling it...the biscuits just turn out better for some reason. (Effect of body heat in fingers on the butter crumbs? A rougher, more textured biscuit topography rather than slate-smooth?) I prefer thicker rather than thinner biscuits, maybe 1/2 inch, although I stack them in pairs (see below).

Cut out the rounds with a sharp-edged cutter, not a mere drinking glass. (Reason: the rounded-edged glass doesn't cut the dough as much as squish and seal the sides--which inhibits the biscuit's baking process.) I stack the rounds two high on a cookie sheet, so the biscuits break easily in halves after they're baked.

(Family tradition requires, at this point, to save some slivers of the uncooked dough that I walk around and feed to whomever's in the house, directly to their mouths. It is considered a treat. I always feel like something between a father bird feeding nesting babies, or a priest giving a biscuity sacrament to household parishioners: "The body of Christ, broken for you...dinner is in ten minutes...go now, my child, and wash your hands...")

Bake around 10 minutes, or until golden brown on top. Depending on how thickly or thinly you press your dough, and assuming you stack the rounds in pairs like I do, this recipe makes about 8 biscuits. It doubles well for larger gatherings.

Wednesday, October 18, 2006

just so ya know...

this is not an exclusive blog. if there's anyone you think would enjoy this, then shoot me their email addy and i'll send them an invite. the more, the merrier! and seriously, who really has enough good recipes?

Monday, October 16, 2006

Kari's Mango Curry Chicken for Crockpot

Note: I doubled the recipe for HC which worked great!

4 boneless skinless chicken breasts
1 red pepper cut into long skinny strips
1 can (drained and rinsed) garbonzo beans
1 med onion cut into long skinny strips

1 ½ to 2 teaspoons curry powder depending on taste ( I like 2)
¾ cup water
(1) 9 oz. jar mango chutney (sometimes called Major Grey’s)
2 Tbsp. cornstarch
¼ teaspoon pepper
¼ teaspoon salt

4 cups hot rice for serving

Layer chicken, beans, onion, and bell pepper in crockpot. Mix sauce ingredients together making sure that cornstarch has dissolved completely. Pour sauce over ingredients. Cook on low for 6-7 hours or until chicken is no longer pink in center. Serve over rice. Viola- yummy goodness.

Friday, October 13, 2006

Crazy Cookies

This is my Great Grandmother;s recipe...they come out more cake like than chewy. Sooo yummy!

1 cup sugar
1 cup butter
2 eggs
1 TBS. Vanilla
1 cup RIPE bananas (mashed)
2 cups flour
1/2 TSP. salt
1 TSP. cinnamon
1 TSP. baking powder
1/4 TSP. baking soda
1 package chocolate chips
1/2 cup walnuts (optional)

Pre-heat oven to 375
bake for 10-12 minutes
Beat: sugar, butter, eggs
Add: vanilla & bananas
Blend in: dry ingredients
Finally: add chocolate chips & nuts
Scoop TSP. size scoops

These cookies stay fresh for quite a few days, the banana keeps them moist. :)

choc-oat-chip cookies

okay, so this recipe is stolen. it's on the back of nearly every package of toll house chocolate chips. it's a screamin' favorite around here though. i have made a few changes to the recipe...

1 3/4 cups flour (i like whole wheat flour)
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups brown sugar
1 cup of butter or marg. (i know this is gross, but shortening works the best...)
1/2 cup granulated sugar
2 eggs
2 tbsp. milk (i learned the hard way not to leave this out!)
2 tsp. vanilla
2 1/2 cups of oats (either old fashioned or quick cooking... i like old fashioned and sometimes i round up to 3 cups)
2 cups chocolate chips
1 cup of coarsely chopped nuts (optional- i never do this because of the allergies in my house)

preheat oven to 375

combine flour, soda, and salt in a small bowl. beat both sugars and butter in a large mixer until creamy (3-5 minutes). beat in eggs, milk, and vanilla. gradually beat in flour mixture. stir in oats, chocolate chips, and nuts; mix well.

drop (massive) tablespoonfuls onto a cookie sheet and bake for 9-10 minutes for chewy cookies or for 12-13 minutes for crispy cookies. cool on cookie sheets for 1 minute and then transfer to wire racks to cool completely.

*they taste the best warm.

Thursday, October 12, 2006


This is originally from a co-worker of my mom's, but has become a family recipie.

1 pkg Vigo Black beans and rice
water according to package of beans
1 15 oz can peeled, diced, no salt added tomatoes, drained (reserving a little of the liquid)
1 lb ground turkey
1/2 pkg low sodium taco seasoning
2 cups shredded cheese, plus some to serve on side(we usually use the taco blend or mild cheddar)

Preheat oven to 350 degrees. Cook beans and rice mixture according to package directions. Meanwhile, brown up turkey. When almost done, drain and add taco seasoning. When rice is done, add tomatoes and reserved liquid, and also the meat. Spray with non-stick spray a casserole dish. Transfer mixture to the dish. (if making this for the next night stop here) Bake in oven for 20 minutes (if coming from refrigerator, bake for 30 minutes). Top with as much cheese it takes to cover top. Put back into oven to melt cheese for 10 mintues. This is pretty much a mexican chili so serve with crackers or corn bread (I usually use Jiffy or I would post a recipie) and extra cheese. Mmmm, mmmm, good! Serves 4


anyone have any ideas for what our links could be? i keep thinking about adding some, but i have no idea what they should be.

i was thinking about a good mixed drink link, but i don't know of one off the top of my head.


Wednesday, October 11, 2006

Apricot Glazed Pork & Apple Kebabs

Rae and I found this delicious dish in the Martha Stewart Everyday Food magazine. It calls for Granny Smith apples but we found Fuji's to be much better. Go ahead and experiment! It's apple season and you may not have put that barbecue away yet!
Rae also just marinated some chicken in this sauce, cubed it, and heated it up (soaking in the sauce) in a big pan and served it with rice. It was phenomenal!
I haven't clocked it yet, but it does prepare quickly and easily.

Apricot Glazed Pork and Apple Kebabs
serves 4 * prep time: 30 minutes * total time: 30 minutes

1/2 cup apricot jam
2 T. cider vinegar
1 T. tomato paste
2 T. olive oil (plus more for grill)
coarse salt and ground pepper
1 1/2 pounds pork tenderloin,
halved lengthwise and cut into 16 cubes
(about 1 1/2 inches each)
1 medium red onion, cut into 8 wedges
1 Fuji apple, (or favorite substitute)
peeled and cut into 8 wedges

1. Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 Tablespoon oil. Season with salt and pepper. Set aside.

2. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining Tablespoon oil. Season with salt and pepper.

3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.

4. Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

Southern Fried Chicken

OK, so I know that this is not exactly PC, since it isn't "baked", but then you shouldn't mess with a classic.

1 whole chicken, cut into parts
1 quart buttermilk
1/4 cup cajun seasoning
2 TBSPS thyme
2 TBSPS kosher salt
1 TBSP black pepper
1 TBSP rosemary
2 tsps cayanne pepper (or more, depending on preferrence)
1 container plain breadcumbs
Peanut oil

Rinse and pat dry the chicken parts and place in a 9x13 glass baking dish. Combine the spices and take half the mixture and whisk into the buttermilk, then pour over the chicken, wrap with film and place in the fridge overnight. In the morning, take the remaining spices and mix into the breadcrumbs. Remove the chicken from the buttermilk and roll in the seasoned crumbs, pressing firmly to coat well. Place the chicken in a single layer on a platter, cover with film and return to the fridge until you are ready to cook. Heat peanut oil- a depth of approx.3" should suffice-to 350 degrees (oil will spatter when a test piece in put in...I find a small bread cube is a good tester). Carefully place chicken into the hot oil, adding pieces only after the last has a good "fry bubble" going, and never overcrowd the pan as you don't want to lower the temp. of your oil too much. Turn occasionally, monitoring to ensure a nice, even crispy brown coating. Cooking times will vary-anywhere from 15 to 25 min.-but when pierced with a knife, the juice should run clear (the best piece to test is the thigh...choose the thickest point).

Serve with a mess of greens and some potato salad and enjoy!
P.S. It's great cold the next day, too!

juli... should post your lemon drop recipe! mmm....

Tuesday, October 10, 2006

Tea Cake

I got this recipe from a friend years ago, which had been her family for years as well. It has been the best party, sunday morning, whatever easy recipe. I have only messed it up once because I was a dork and forgot baking powder.
All notes below are from three different people, please feel free to add your own. My favorite way to make it is with orange peel and dark chocolate chunks.

tea cake from rebekah:
The basic Tea Cake recipe - my notes are in parentheses.
2 c flour
3/4 c sugar
1/2 t salt
1 1/2 t baking powder
1/2 c butter (my mother and grandmother used shortening -
1 1/2 t vanilla (I always use a little bit more)
1 - 1 1/2 c raisins
milk to texture
Mix together all dry ingredients thoroughly and then cut
butter into mixture
with pastry cutter until mixture is fine and butter is
completely fine and
blended (Frankly, I have better results when I heat butter
in the microwave
and blend gradually, but the traditional recipe calls for
cutting it). Add
raisins, vanilla and a small amount of milk and stir. The
overall texture
should be 'batter-like', so watch carefully not to add too
much milk.
I also add various things to change the recipe. Favorites
include rose or
orange water, orange peel, cardamom (the one at Finn's
Birthday/Father's Day
was cardamom, cinnamon flavored) cinnamon, nutmeg, etc.
etc. - I don't
really like it with nuts, but I've had it with crushed
almonds and chocolate
chips and that was really good too.
Butter small baking dish (the above 100% recipe fits great
in an 8" x 8" pan
- for Finn's birthday I did a 150% recipe in a 13" x 8")
and spoon in
batter. Bake at 325 for 35 minutes or until golden brown
top. The above
recipe feeds 9-10 1 piece, and since it's semi-dessert like
maybe that's

Friday, October 06, 2006

Chicken, Mushroom and Wild Rice Soup

I love slow cooker meals. Here is a big time favorite of mine (and everyone that has had it). You can also make this on the stove if you don't have a slow cooker or don't want to use one.

1 pound chicken tenderloins or breast, cut up and cooked on stove until browned.
5 cups water (you can substitute chicken stock also and elmninate the bouilion cubes)
3 chicken bouilion cubs (crushed)
1 1/2 cups wild rice
8 oz container of sliced mushrooms (I usually get button mushrooms unless I feel like splurging a little and then I get mini portobellos)
1 pint cream or half 'n' half
1 Tbs dried thyme
2 Tbs corn starch
salt and pepper to taste

Cook chicken until done and tender. I usually cook the chicken in olive oil and add some dried thyme and a little salt to this process. Don't drain moisture that comes off. In slow cooker add water, wild rice, crushed bouilion, thyme, chicken, and mushrooms. Set cooker on low for 4 -5 hours. In last 1/2 hour mix corn starch with cream, shaking it up really good so that it's all incorportated. Add to slow cooker and stir. Add salt and pepper to taste. Serve with crusty bread or crossiants.

**Authors note: This recipie turns out different every time I make it. Don't throw uncooked chicken into the cooker as it doesn't turn out correctly. It makes excellent left overs and freezes great! Makes a lot, but around here it's dinner for 4. Enjoy!

I'll get my recipe posted by Monday!

Sorry- I've been out of comission and our computer at home is having internet issues- I'll get the recipe posted early next week- I promise!

Thursday, October 05, 2006

split pea soup

okay, so i guess i'll start.

since it's quickly becoming soup season, i thought i'd share this recipe. it's a favorite around here.

2 large chopped yellow onions
Freshly ground black pepper
lots of chopped garlic (i usually use at least a tbsp.
1 bay leaf
1 pound dried green split peas, picked over and rinsed
8 cups chicken broth
1 cup milk (optional)

In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard.

**my variations...
i like to add a couple of sliced carrots and a stalk of sliced celery. i have no idea why. i've also added a couple of cubed potatoes and that helps to keep it hearty. this is awesome served with fresh biscuits.

shake it

here we go! just posting because i had to in order to get this thing rolling.

the idea is that if you've been invited to the blog, you log in and post your favorite recipes or keep us informed of what's burnin' up in your kitchen.

let's swap ideas and see what happens!

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