Wednesday, February 22, 2017

Biscuits and Gravy Casserole


Biscuits and Gravy Casserole
(8 servings)


Ingredients:

1 large can Flaky Grand Biscuits
½ lb. Ground Breakfast Sausage
3 tbsp. Flour
½ tsp. Salt
½ tsp. Black Pepper
2½ cups Milk

Directions:

Open biscuits and separate each.  Quarter each biscuit and place half in a 7x10 inch casserole dish that has been sprayed with cooking spray.  Place in a pre-heated 400-degree oven for 10 minutes.  Remove and set aside.  In a heavy skillet, brown sausage braking it into small pieces over medium-high heat.  When fully cooked, add flour and mix well as you cook another 3-5 minutes stirring frequently.  Slowly add milk as you continue to stir.  Add salt and pepper and cook until it comes to a slight boil.  You want gravy that is thick but not too thick.  It should be pourable.  Adjust with more milk if needed.  Taste and adjust seasoning if needed too.  Pour gravy over the biscuits in the casserole.  Then top with remaining biscuits.  Put back into the oven and continue baking for 20-25 minutes or until golden brown and done.  If browning to quick, cover for last 10 minutes or so.  Serve immediately.

Note:               For something a little cheesy, add some shredded cheese before topping the gravy with remaining biscuits.

Ideas for Future Efforts
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Tuesday, February 21, 2017

Something Different for Breakfast

I don’t know about you, but I like making “Special Breakfast Dishes” on the weekend or even for dinner.  When a person has a little more time to prepare.

This week I have a couple of dishes that also help out when you have quests.

The first one takes an old standard and makes a casserole out of it.  That’s “Biscuits and Gravy Casserole” for something out of the ordinary.  That way while it’s baking you can make eggs to go with the dish.

Thursday I have a quiche, “Cauliflower and Tomato” to give you something unique and gets some vegetables in you at the same time.  This quiche has flour in it which is not normal.  It makes it kind of between a quiche and cake but I think you will enjoy it.

I mentioned it above and I’ve said it before in the blog, but breakfast at dinner time is something special to most meal consumers.  So if you haven’t tried it before, give it a chance.

Don’t forget that you can always change these recipes by just using your imagination too.  Check out in the recipe notes on both recipes for my suggestion to a change-up.

Also, the quiche calls for a 9½ inch springform pan.  If you don’t have that size, it’s not the end of the world.  Use one that is slightly smaller or larger and just adjust the cooking time.  Remember it’s a clean knife coming out of the center that lets you know it’s done.

“Happy Cooking” and please spread the link to my food blog.  Thank you and enjoy.

Thursday, February 16, 2017

Apple-Cheddar Chicken Meatballs


Apple-Cheddar Chicken Meatballs
(12 meatballs)


Ingredients:

1½ lb. Ground Chicken
1 cup Smoked Cheddar Cheese, shredded
1/3 cup Fry Breadcrumbs
1 large Granny Smith Apple, peeled and grated
1 large Fresh Egg
4 each Green Onions, finely chopped
2 cloves Fresh Garlic, minced
3 tbsp. Milk
2 tbsp. Parmesan Cheese, grated
1 tbsp. Dijon Mustard
2 tsp. Worcestershire Sauce
½ tsp. Dried Thyme
½ tsp. Black Pepper
¼ tsp. Salt
1/8 tsp. Allspice
¼ cup Apple Butter

Directions:

In a large bowl, combine ground chicken, half of cheddar cheese, breadcrumbs, apple, egg, green onions, garlic, milk, Parmesan, Dijon, Worcestershire, thyme, pepper, salt and allspice.  Divide into 12 meatballs and place in a 12 cup muffin tin.  Equally divide the apple butter over the meatballs and then top with remaining cheddar cheese.  Place I n a pre-heated 375-degree oven for 20-25 minutes.  Remove and transfer to a serving platter and serve.

Note:               You could use ground turkey or ground chuck if desired.

Ideas for Future Efforts
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Wednesday, February 15, 2017

Apple-Glazed Meatballs with a Kick


Apple-Glazed Meatballs with a Kick
(12 meatballs)


Ingredients:

Meatballs:

2 large Fresh Eggs
½ cup Milk
4 slices White or Wheat Bread, torn
2 lb. Ground Chuck
8 cloves Fresh Garlic, minced
1 tsp. Black Pepper
½ tsp. Salt
½ tsp. Cayenne Pepper

Apple Glaze:

1 cup Apple Juice
¼ cup Soy Sauce
3 tbsp. Brown Sugar, packed
1½ tsp. Cornstarch
1 tsp. Ground Ginger
¼ tsp. Cayenne Pepper
4 each Green Onions, thinly sliced

Directions:

In a large bowl, whisk together the eggs and milk.  Add the bread and let stand 10 minutes.  Add ground chuck, garlic, black pepper, salt and cayenne pepper.  Mix until well combined and make into 12, roughly 3 oz., meatballs.  Place meatballs in a 12 cup muffin tin and bake in a pre-heated 375-degree oven for 20.  Remove from oven and place meatballs on a paper towel lined plate for 2 minutes.  While meatballs are in the oven, take a large skillet over medium heat and start the glaze.  To the skillet add all the ingredients for the glaze except the onions.  Whisk the mixture to combine and bring to a boil.  Stirring often, boil for about 2 minutes or until thickened.  If done before meatballs, turn off and wait.  Add meatballs to sauce, when ready, and heat through before transferring to a serving platter.  Top with green onions and serve.

Note:               You could use ground chicken or turkey if desired.

Note:               You could also change the size of the meatballs to smaller ones for an appetizer.

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Tuesday, February 14, 2017

Meatballs with an Apple Twist

If you have been following my food blog for long, you know that I’ve offered many recipes for different types of “Meatballs.”  This week I have a couple more.  The two this week both have an apple element to them.

I happen to like meatballs as much or more than “Chicken Wings” to be truthful.  The more different kinds the better.

The fun thing about meatballs is they can be made from many different meats.  Beef, pork, chicken, turkey and lamb are the most popular, but there are others as well.  There are even vegetarian and vegan meatballs.

So I hope you try these.  Also take a look in the “Recipe Tabs” above for at least a half dozen more meatball recipes I think you’ll like.

You will notice that both of these recipes have us baking the meatballs in muffin tins.  I have gone this direction over the years as I have with bacon.  And for the same reason.

Cooking meatballs or bacon on top of the stove is messy, period.  So going to the oven just makes sense.  Muffin tins?  Because I usually don’t make more than 24 meatballs at a time.  If I need to make a large batch, I’ll go to sheet pans.

I use regular size muffin pans for average sized meatballs.  Mine are about 3 oz. each.  But if I’m making them as an appetizer, I’ll use a 24 count mini-muffin pan.  Those are around 1 or 1½ oz. meatballs.

So enjoy the meatballs and “Happy Cooking” until next week.  “Thanks” in advance for sharing the link to my food blog with others too.

Thursday, February 9, 2017

Gluten-Free Chicken Tortilla Soup (GF)


Gluten-Free Chicken Tortilla Soup (GF)
(8-10 servings)


Ingredients:

2 tbsp. Avocado Oil
1 large White Onion, chopped
1 can (4 oz.) Green Chiles, chopped
2 large cloves Fresh Garlic, minced
1 Jalapeno Pepper, seeded and finely chopped
1 tsp. Ground Cumin
1 can (15 oz.) Tomato Sauce
1 can (14½ oz.) Diced Tomatoes
5 cups Chicken Broth
1½ lb. Cooked Chicken (see note)
½ cup Fresh Cilantro Leaves, chopped
2 medium Fresh Limes, divided
½ tsp. Salt
½ tsp. Black Pepper

Garnish:

Sour Cream
Monterey Jack Cheese, shredded
Corn Tortilla Chips, crushed lightly
Fresh Lime Wedges (from above)

Directions:

Warm oil in large Dutch oven over medium heat.  Add onion and sauté until tender (about 5 minutes).  Then add the chilies, garlic, jalapeno and cumin, cook until garlic is fragrant (about 1 minute).  Stir in tomato sauce, tomatoes and broth bringing to a boil.  Reduce heat and stir in chicken.  Simmer, uncovered (about 30 minutes) before adding cilantro, lime juice, salt and pepper.  Mix well and serve with garnishes.

Note:               I use the package of pulled rotisserie chicken from Costco and shred it more.  You can cook your own or even buy a whole rotisserie chicken to use.

Note:               Be sure to check all your ingredients to make sure they are gluten-free.      

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Wednesday, February 8, 2017

Gluten-Free Black Bean Soup (GF)


Gluten-Free Black Bean Soup (GF)
(8-10 servings)


Ingredients:

5 cans (15 oz.) Black Beans, rinsed and drained, divided
2 tbsp. Avocado Oil
1 cup Celery, chopped
1 large White Onion, chopped
1 medium Red Pepper, chopped
1 Jalapeno Pepper, seeded and finely chopped
4 large cloves Fresh Garlic, minced
1 qt. Chicken Broth
1 can (14½ oz.) Diced Tomatoes (like Rotel)
1 tbsp. Ground Cumin
½ tbsp. Ground Coriander
½ tbsp. Hot Sauce (your choice)
½ tsp. Black Pepper
1-2 Bay Leaves
2 medium Fresh Lime, wedged into eight pieces each

Garnishes:

Sour Cream
Green Onions, sliced
Monterey Jack Cheese, shredded
Tortilla Chips, crushed
Cilantro Leaves, chopped

Directions:

In a blender or food processor, puree 3 cans of beans in one cup of chicken broth and set aside.  In a large Dutch oven, heat oil over medium heat and add celery, onion, red pepper and jalapeno cooking until tender.  Add garlic and continue until fragrant.  Now stir in broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaves, pureed beans and remaining whole beans.  Bring mixture to a boil and then reduce heat to a simmer and continue for about 30 minutes.  Remove bay leaves and add juice of half a lime.  Stir to combine and serve with the mentioned garnishes including the remaining lime wedges.

Note:               If you like a little more heat in your dish, use more than one jalapeno and/or leave the seeds in.

Note:               If you don’t have Avocado oil, use olive or canola oil instead.

Ideas for Future Efforts
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