Category Archives: Recipes
This was a cross between biscuits and gravy and chicken pot pie. I went with this recipe for the biscuits. I’ve made it before but this time I used an 8×8 inch glass pan. I should have stayed with my larger hotel pan because the biscuits took way longer to bake than the recipe indicated. After I took the pic I tried to plate some biscuits for the dinner but they were not yet done, I had to give them 10 more minutes past the 25 I had set the timer for and they were still not quite right.
The chicken was leftover from the “Winner, Winner..” post the other day, and the gravy was just a simple white sauce with powdered mustard, a few ounces of Parmesan, plus the remaining chicken gravy. I steamed some more veggies to add to it. I was hungry when I put the biscuits into the oven and ravenous by the time they were finally done.
Kroger had a bin full of chuck roasts on sale the other day so I grabbed one, it weighed in at just over five pounds. They also had a rack of pickled pepperoncini right there, anticipating this post I’m sure. I love how easy these slo-cooker recipes are, just plop in everything and let time work for you. I always add the juice from the jar of peppers, a few of the peppers, a lot of garlic (fresh and granulated), dried basil, oregano, and thyme, granulated onion, chopped sweet onions, bay leaves, ground black pepper, salt, worcestershire sauce, chicken and/or beef stock, maybe a little soy sauce, a little steak sauce, and whatever else that may work.Several hours later the chunk of beef is tender enough to chop and shred. It’s easiest to process the meat if it’s removed to another bowl or cutting board but it can be done in situ. You will need some rolls. These are from my go-to recipe for buns and rolls and such from the King Arthur Flour folks. I let my bread machine make the dough and then form it into appropriate shapes. I let the loaves rise again for 30 minutes while the oven heats to 375. My convection oven takes about 15 minutes, tuning them when half way done. I’ve just brushed these with melted butter. Brush them when they go into the oven and again when they come out.
I visited family for Easter and it seemed like a good time to make my Coconut Lemon Cake. It was a hit – though my niece would have preferred a less tangy lemon curd. I will admit, I made it super lemony because my brother and I both love lemon.
I made a few changes.
For the cake, I substituted coconut oil for both the oil and butter. When I originally made the cake, I didn’t keep coconut oil in the house, now it’s a staple. This upped the coconut flavor in the cake itself.
For the lemon curd, I flipped the water/lemon juice amounts. Using 1 cup of lemon juice and only 1/2 cup water. This upped the tartness substantially, so be prepared!
For the layers – this time I cut down from 4 to 3, using pie pans for the cake pans. This made for a much sturdier cake without losing any of the flavor – especially with the super tart curd.
Nom-nom. I really could have eaten the entire cake myself.
I’m off to do more prep on the vegetable garden. I have a hoop and 6 wall of water, so I’m hoping to get a head start later this month.
Depending on how the harvest goes, I’m definitely going to get a vacuum sealer to make freezing veggies easier. I. Do. Not. Can.
Are you planning your garden, yet?
I grabbed a big chicken at the store the other day, I was thinking beer-butt roasted fryer chicken for Sunday dinner but when I went to put it into the fridge I saw the “roasting chicken” right there on the wrapper. No problem! A quick search led me to this recipe. I had some fresh rosemary, bought for the porchetta last week.A quick slather and we were ready for the oven. I ran it at 400° on the convection roast setting. I mixed the soft butter with several cloves of roasted garlic rather than fresh garlic. I did add fresh garlic to the cavity, and several cloves went under the bird along with the onions, celery, and carrots.I more or less destroyed the breast quarter, Mrs J got the leg and thigh. The juices strained from the bottom of the pan made a killer gravy. A baked potato and steamed veggies rounded out the meal.
I made buns from my go-to recipe this morning, dividing the dough into 16 mostly equal pieces. I do an okay job with the division if it ends up with 2, 4, 8, or 16. My eye is pretty good dividing by two. The odd numbers are more difficult. I can divide half-loaves by 3 to end with 6 buns, and each of those by 2 to get 12. Getting to 10 is hit and miss, cutting halfs into 5 pieces is easy enough, don’t get me wrong, but five equal pieces is another thing entirely.Anyway, they were not quite slider sized, but close enough. Here they are with smoked brisket – sliced and doused with orange habanero sauce. Yum!