Monday, December 28, 2015

Sweet Pan Bread

Mother made these for us as children.
She whipped together water, flour and sugar then cooked the batter in a skillet like you would pancakes. Then buttered them and topped with jam and sometimes even confectioners sugar.
They resemble crepes but they're more dense and a bit chewy in texture.
This version I used milk instead of water and added vanilla extract.
Yields four (6 to 7 inch in diameter)
Sweet Pan Breads
1 cup warm milk
1/2 teaspoon vanilla 
1 tablespoon granulated sugar
1 cup all purpose flour
1 tablespoon butter, for frying and topping
1/4 cup strawberry preserves or jam, for topping
1/8 cup Powdered confectionery sugar, for topping
Heat milk, add vanilla and sugar, whisk in flour. Pour into hot buttered skillet, cook until golden on both sides. Butter top then remove from pan, sprinkle with powdered sugar and spread on jam.
Serve hot.

This batch was served on 

Corelle® Livingware™ 
The original break and chip resistant glass dinnerware. Trust that it can stand up to the rigors of everyday life and still look great. 3 year replacement warranty against breaking and chipping!

The timeless Provincial Blue collection, based on an English country theme, features a delicate, blue floral design that's both charming and sophisticated.
  • Livingware™ Provincial Blue 10.25" Plate
  • Dishwasher, refrigerator, microwave & pre-heated oven safe
  • Patterns won’t wash, wear or scratch off
  • Vitrelle® glass is lightweight, stackable & break and chip resistant
  • Vitrelle® glass is proudly made in the USA
  • 3 Year Limited Warranty on Vitrelle® glass

Product Specifications

  • Product Dimension: 10 1/4" x 10 1/4" x 3/4"
  • Product Weight: 12oz
I've paired this set with the "in the garden" pattern.

Sweet Italian Sausage and Peppers in Red Wine Sauce

Sweet Italian Sausage & Peppers in Red Wine Sauce
1 Lb. pkg Italian sausage, scored
1 Green bell pepper, cut into strips
1 Red bell pepper, cut into strips
1 1/2 Vidalia sweet onion, cut into strips (divided)
8 oz pkg sliced Baby Bella mushrooms
30 oz Tomato sauce
14 oz stewed tomatoes
6 oz tomato paste
1/4 cup red wine
2 Tablespoons Worcestershire sauce
2 Garlic cloves, minced
1 1/2 teaspoons crushed sweet basil leaves
1/4 teaspoon ground oregano
1/4 teaspoon celery salt, or to taste
1/8 teaspoon ground red pepper, or to taste.
In a skillet over medium-low heat add 1 tablespoon each of butter and extra virgin olive oil. Add garlic and herbs. Cook 1-2 minutes.
Mix together tomato sauce, tomato paste, red wine and Worcestershire. Add to skillet with the garlic and herbs. Simmer over medium-low heat until heated throughout.
Slice sausage on the bias.
Boil sausage in beer or grill.
Saute onions and bell peppers over medium heat until tender. Add to sauce.
Saute mushroom and onions in 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add to sauce before serving.
Serve over your choice of pasta.
Sprinkle with freshly grated parmesan and freshly cut ribbons of basil and minced parsley before serving.

Monday, December 21, 2015

Biscuits and Gravy

Sage Breakfast Gravy and Biscuits
1 pound roll sage Pork sausage
Pinch Dried Thyme
Pinch Onion powder
Pinch Garlic powder
Cook sausage over medium heat until no pink remains. (I use a wooden spoon to flatten the meat while cooking.) 
Remove sausage from pan, set aside to slightly cool while preparing the roux for the gravy.
Make roux by melting...
6 tablespoons butter
1/8 cup All-purpose flour
Whisking constantly to smooth lumps.
Simmer until thick and bubbly, at least 1 1/2 to 2 minutes to remove flour taste.
Prepare Gravy by whisking in...
8 cups warm Milk, 2 cups at a time. Allowing to thicken in between adding more milk.
Whisk constantly until smooth.
Crumble sausage, add to gravy.
Stir well to combine.
Simmer until desired consistency is achieved.
Serve hot over biscuits. 
Biscuit Recipe below.
I feed many so I always end up making two batches of gravy for one roll of sausage. Total of 1 & 1/2 sticks butter, 1/4 cup flour and a half gallon milk.

Buttermilk Biscuits
3 cups All-Purpose Flour
4 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
6 ounces Cubed Cold Butter
2 cups Cold Buttermilk
2 Tablespoons White Granulated Sugar
Sift together flour, baking powder, baking soda, and salt. set aside. 
Cut butter into dry ingredients either by hand or in food processor. 
Whisk together the buttermilk and sugar, stir in to dough until the dough holds together. 
Roll dough out on a floured surface. 
Cut out biscuits. 
Gather scraps and roll out again, cut out more biscuits. 
Continue until no dough remains. 
Bake at 425° F until golden.

Wednesday, December 9, 2015

Flourless Peanut Butter Cookies

4 ingredient cookies
1 Large egg, whisked
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
Combine all ingredients. I used a cookie scoop, rolled dough into balls then in sugar and pressed flat with a wide spatula then with a fork to add the design. Bake at 350° for 15 minutes.

Thursday, November 26, 2015

Thanksgiving Stuffing

Sausage Apple and Mushroom Stuffing
3 (1 lb) loaves of frozen white bread dough. Follow instructions on packaging.
Baked, cooled then cubed.
3 large whisked eggs
2 large whole eggs
1 stick soft room temp butter
1 1/2 cups chicken stock
Freshly minced Parsley

Sauteed Mushrooms

2 Tablespoons butter 
2 Tablespoons olive oil
2 packages sliced baby Bella mushrooms, diced small
Fresh thyme leaves
Saute until tender then add to meat and veggie mix.
Meat and Veggie mix 
To a large skillet over medium heat add...
1 roll mild pork sausage
1 cup Vidalia onion, finely chopped
1 cup celery, finely chopped
1 1/2 cups baby carrots, finely chopped
2 Red delicious Apple's, finely chopped
Fresh thyme leaves
Fresh parsley, minced
Pinch Poultry seasoning
Pinch Sage leaves
Salt & pepper, to taste 
Cook until veggies are tender and sausage is fully cooked.
Add to bread mixture. Toss well to combine all.
Cover with aluminum foil, bake at 350° F for 25-30 minutes. Uncover then continue to bake for an additional 10 minutes.

Saturday, October 3, 2015

Creamy Chicken and Dumpling Stew

It's that time of year again for soups and stews. Today was so windy with lots of cold rain, I decided a batch of Chicken and Dumpling Stew would be a wonderful treat. My little man said "Mama the food is amazing" then he asked for a second helping.

This is actually my buttermilk biscuit recipe with herbs in it. It works great as dumplings. Very light and fluffy.

Buttermilk Dumpling Dough 
3 cups All-Purpose Flour (I used bread flour this time bc it was what I had on hand) the were still light and fluffy.
Pinch freshly minced celery leaves 
Pinch dried thyme 
Pinch dried parsley 
4 teaspoons Baking Powder 
1 teaspoon Baking Soda 
1 teaspoon Sea Salt 
1/8 cup Sugar 
6 ounces Cubed Cold Butter 
2 cups Cold Buttermilk 
Sift together flour, baking powder, baking soda, and salt. Add sugar. Cut butter into dry ingredients with a pastry blender or fork. Gently stir in the buttermilk, until the dough holds together. Do not over mix. Drop dough into broth using a 1/8 cup or cookie scoop.

Creamy Chicken and Dumpling Stew
2.5-3 quarts water (more as needed)
12 skinless boneless chicken thighs 
1 teaspoon dried Rosemary 
1 teaspoon dried thyme 
Pinch poultry seasoning 
Pinch Garlic powder 
Sea salt & cracked black pepper 
1/2 bag baby carrots 
5 celery stalks with leaves 
1/4 cup diced Vidalia onion 
1 tablespoon finely chopped garlic 
3 bay leaves
2 tablespoons butter
Simmer/ Low Boil for about 2 hours.
Remove chicken, to shred. Scoop out vegetables and bay leaves. Discard celery stalks and bay leaves.
Add a 32 oz box of unsalted chicken stock 
1 pint heavy cream
2 cups whole milk
Bring to a rolling simmer; Add dumplings. Cover and cook for 10-12 minutes. Or until dumplings are done.
Add the shredded chicken and carrots back into the stew. Then serve.
Makes a thick and creamy stew. To make it thinner add more chicken stock.

Wednesday, April 8, 2015


Goulash I started yesterday and finished today. 
1 lb ground beef
1 lb ground sweet Italian sausage
Along with...
1 teaspoon Italian seasoning
1 teaspoon dried sweet basil
2 Tablespoons Frenchs Worcestershire sauce
1 Vidalia sweet onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper finely chopped
2-3 garlic cloves, minced
Do not drain. Add to sauce.
At this point, I put everything in the slow cooker.
For the Sauce...
1 cup Swanson low sodium beef stock
2 cups V8 juice
2 (14.5) Del Monte Italian style stewed tomatoes
1 (14.5) oz Hunts petite diced tomatoes
2 (10.75 oz) Hunts tomato puree
1/4 teaspoon ground cinnamon or more
1/8 cup Frenchs Worcestershire sauce
Palm full Fresh basil, finely chopped
Palm full Fresh Italian parsley, finely chopped
2 Fresh bay leaves
1/2 tablespoon Mc Cormick Italian seasoning
1 teaspoon Mc Cormick pizza seasoning
Pinch of caraway
Simmer sauce for several hours. I usually let it go for about 7-8 hours.
Add cheeses and 1 pound cooked pasta.
3/4-1 cup each of Freshly grated...
Shredded Mozzarella
I top mine with a dollop of sour cream and finely chopped spring onion or chives.

Wednesday, February 25, 2015

Lemon Roasted Honey Mustard Chicken

I've been sick so I didn't do step by step photos. Sorry this is the only photo I took.
I tried a few new things with dinner tonight. Happily they were well received. I started out making lemon roasted chicken and a tomato and cucumber salad but ended up with this. I made 10, so there was plenty for the pups as well.

I didn't measure the rub ingredients, but I'll try to estimate as closely as possible.
These chicken thighs have amazing flavor, and you won't believe how easy they are to make!
10 skinless boneless chicken thighs
Freshly cracked All natural Mediterranean sea salt
Freshly cracked organic 4 pepper corn medley
1/4 wedge freshly squeezed lemon juice
1 teaspoon lemon zest
2 Tablespoons good quality extra virgin olive oil, I used Monini IGP Toscano
1 Tablespoon Gulden's spicy hot mustard
3-4 sprigs fresh thyme
1/8 teaspoon Spice Islands died oregano leaves
Drizzle of honey
1 to 1 1/2 cups Sutter Home Pinot Grigio, I used one miniature bottle
1 large shallot, thinly sliced
3 garlic cloves, minced
10 sprigs fresh thyme
10 lemon slices
Preheat oven to 400 degrees F.
Place chicken on a foil lined baking sheet with at least a 1/4 lip.
Crack salt and pepper over each thigh.
Combine olive oil, mustard, lemon zest, lemon juice, oregano and thyme leaves pulled from sprigs in to a small bowl. Spoon or brush on to the chicken. 
Add a drizzle of honey over each thigh, sprinkle in shallots and garlic, then place a sprig of thyme and a lemon slice on each chicken thigh. Pour wine in to baking pan.
Cover with aluminum foil.
Place into oven and roast for 30 minutes.
Remove from oven, uncover, remove lemon slices, add a pat of unsalted butter on top of each thigh. Do not cover with foil.
Place the pan back in oven and continue cooking an additional 10-12 minutes, or until reaching an internal temperature of 175 degrees F
Serve immediately.

For the salad I guess I went a little Mediterranean
I'm guessing at the measurements, so taste as you go and make it to your liking.
Veggie mix
1 English cucumber, sliced
1 pkg cherry or grape tomatoes, sliced
1 orange bell pepper, thinly sliced then diced
12-15 Kalamata, thinly sliced
1 large shallot, thinly sliced
Handful feta cheese
3-4 Tablespoons Regina red wine vinegar
3-4 Tablespoons Extra virgin olive oil
3-4 Tablespoons Honey
2 Tablespoons Gulden's spicy brown mustard
Pinch Spice islands garlic powder
Freshly cracked All natural Mediterranean sea salt
Freshly cracked organic 4 pepper corn medley
Whisk, then pour over veggies.
I placed a handful of chopped spinach leaves on each plate, then topped with the mix above.