Do you ever feel like a short order cook in a restaurant?  I sure do.  Sometimes it seems like every one wants something different and breakfast seems to be the main problem.

What is it about breakfast that makes otherwise non-picky people so darn picky?  I have some that want pancakes, daily, others that want homemade granola, and still others that would prefer French toast.  The worst offenders, in my opinion, are those that claim not to be picky, claim they don’t care and then proceed to sigh and push their food around the plate with a fork.

To this, I have one thing to say…cheese and bacon biscuits.

No one can really resist them.  Big and fluffy, with a nice cheese flavor, these biscuits are best served hot with crisp bacon and egg on the inside.  Quite a lot like the proverbial breakfast sandwich at the local fast food place…only better.

These freeze really well.  You can even freeze them individually with the egg and bacon inside and heat them up in the microwave for a quick breakfast on the go.  I use cans to cut these with, the big one pound tomato cans.  You can use whatever you like best.  I also like to sprinkle the top with cheese, it gives them a nice color and look.

Some of the kids like them with eggs, and some like them with just bacon…sometimes we make them with sausage.  These are very versatile so make them the way you like best.

Cheese and Bacon Biscuit Breakfast Sandwiches

• 2 c flour
• 3 tsp baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 2/3 c grated cheddar cheese
• 1/2 c cold unsalted butter

• 3/4 c buttermilk

Set oven to 500 degrees.
Mix dry ingredients.

Grate 1/2 cup butter into the dry ingredients and mix quickly.

Add the cheese.

Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.

Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet

. Place in oven until golden. This will only take about 6-8 minutes, depending on the size of the biscuits. Watch carefully.
1 to 2 dozen (depends on size)

Meanwhile cook 1 package of bacon until crisp.

Drain.  Break each piece in half to fit on the biscuits.

I you want to add egg then use on scrambled egg per biscuit.  I just leave them cook in the pan like an omelet and then fold them onto the biscuit.

Images:(c) 2009 Marye Audet

Post from: Baking Delights

Laissez les bons temps rouler!

When you are looking for  quick, easy pasta recipes with some spice this is the one to choose.  Farfalle with Smoked Sausage has all the ingredients for a cozy cajun meal,with just enough spice to make it interesting.

This image has an odd lighting because I took this at night and had Matt holding a flashlight.  BUT, the dish is fantastic, especially if you love Cajun food.

This dish freezes well for once a month cooking (OAMC) schedules.  Flavor improves on standing so you can make it up to 2 days ahead and keep it in the refrigerator.  You can also make it in a crock pot, just let the mixture simmer all day and add the pasta just before serving.

I used a spicy beef, no nitrate smoked sausage but you can use whatever type you like.  If your family likes seafood (mine does not for the most part, except me) then toss in a few shrimp or crawfish with the  sausage.

Serve it with a crisp salad, lots of fresh garlic bread, and copious amounts of good coffee.  Jazz music optional.

This is my entry for Presto Pasta Night, hosted this week by Equal Opportunity Kitchen.  Head over there friday to see what everyone has come up with!   It is always  fantastic.  I have been out the last week or two but I have been drooling over the pictures and details!

 Cajun Farfalle with Smoked Sausage

•  1 lb no nitrate smoked sausage
• 1 lb farfalle, cooked
• 2 lbs okra
• 2 cans ro-tel tomatoes
• 1 large onion chopped
• 2 cloves garlic, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 stalks celery, chopped
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• Olive oil

Cook the pasta, drain and set aside.  Meanwhile,  put a little olive oil in a large frying pan and  saute the garlic, okra, onion, peppers, and celery over medium heat until tender but not brown.  Add the sausage (and shrimp if you are using it), ro-tel tomatoes, and seasonings and simmer until the okra is tender.  Stir in the farfalle and heat through.

Serves 8

Image: Marye Audet

Post from: Baking Delights

I have such a backlog of recipes and cookbooks that I could probably cook something different, three times a day, all year long, until I died and I would still never have to repeat anything.  I love vintage cookbooks for several reasons, but the main one is practicality.

Now, if you are reading this, and you have the perfect family of 4 people you can buy any cookbook and follow a recipe with out a glitch. But when you have 6 or 8 or 12 people ot cook for then you need a vintage cookbook.  They are family friendly.

Anyway.  Our garden is producing okra like gangbusters and  we are eating tons of it.I needed a recipe that would use alot of okra, a little meat, and everyone would eat so I browsed my 1948 Cooking for American Homemakers..I think it is 1948….anyway….Oops..nope it was the 1954 Federation of Women’s Clubs, America Cooks,cookbook.  There.  Whew.

Honesty is important don’t you think?

Anyway, this recipe is great.  Okra is in season now here in Texas and will continue to be until it gets cold.  Fresh okra, fresh tomatoes, a good amount of onions and some ground beef is a great, quick lunch or supper meal.  The recipe called for it to be served over rice but I preferred egg noodles.  This my submission in Presto Pasta Night.  This week it is hosted by Abby of Eat the Right Stuff.  Head over there and check out the other pasta meals..they are awesome every week.

Turkish Beef and Noodles

• 1 tablespoon oil
• 3 medium onions chopped
• 1 lb ground beef
• 2 pounds of okra, sliced (I used more)
• 1 quart home-canned tomatoes or 4 cups of fresh tomatoes chopped or 2 big cans of Muir Glen Fire Roasted tomatoes
• 2 green peppers, chopped
• 1 teaspoon chipotle (o.k..ya got me, that was not in the original recipe but it was good)
• 1/2 cup lemon juice
• 3 cups beef broth or water
• 2 lbs of egg noodles cooked

1. Brown the onion and the beef in the oil in a large saucepan.
2.  Add all the remaining ingredients except the noodles.
3. Bring to a boil, cover, and simmer for 30 minutes
4. Serve over the noodles

Serves 8  generously, with leftovers.

This is definitely one of those mid-century comfort foods. It freezes well so would be great for OAMC, or you could do it in a slow cooker…all in all it is the perfect dish for a busy night.

Images:Marye Audet

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Pulled pork is quite different from barbeque.  While you can certainly have pork barbeque you just can’t have pulled beef, or pulled chicken!

Back in the day, pulled pork was the staple at most southern get togethers.  There would be mountains of pulled pork, buckets of cole slaw, oceans of sweet tea, and of course, the only official dessert to serve with a pulled pork sandwich, Pig Pickin’ Cake.  Yep. A yellow cake with mandarin orange, pineapple, pudding, and traditionally cool whip.  I do mine different and I am hoping to get my recipe posted soon.

The beauty of pulled pork is that you can easily do it in a slow cooker and it just gets better as leftovers.  When you are done with the sandwiches use the leftovers in tortillas, omelets, baked potatoes, mac and cheese or over rice.

I am giving you a recipe for 16. My family will EASILY go through this in one meal if I leave the room for a moment.  You can freeze it in portions for a quick meal.
While the tenderloin is traditional I have used it with other types of pork…Also, the Dr. Pepper can be substituted with equal amounts of:

• coffee
• tea ( try a black tea with ginger)
• coca cola
• gingerale
• beer
• root beer

Pulled Pork

4 lbs pork tenderloin, roast, or boneless ribs.
2 (12 fluid ounce) cans  Dr. Pepper

36 ozs of your favorite barbecue sauce, homemade or commercial.
16 Sandwich rolls

Put the pork and the Dr. Pepper in the slow cooker for 7-10 hours.  Pork will shred easily with a fork when it is done.  Serve with the barbecue sauce on the sandwich rolls.  For a really authentic presentation top the pork with cole slaw when serving the sandwiches.

Image:
MaryeAudet

Technorati Tags: pulled pork recipes,southern recipes,crockpot meals,slow cooker recipes,easy,OAMC,Once a month cooking,freezer meals,family dinners,busy nights

Post from: Baking Delights

One of the best things about summer is the grill…and one of the best things about the grill is….GRILLED CHICKEN!

These sandwiches go quickly once the marinating is done. Serve them with freshly fried tortilla chips, some homemade salsa, and plenty of sweet tea.

You can use this as part of your Once A Month Cooking menu if you like. Just toss the chicken breasts and marinade into the freezer. They will be ready when you are. Just submerge the frozen bag in hot water until you can separate the chicken breasts and put them on the grill frozen. The will cook quickly because they are thin.

Southwestern Style Grilled Chicken Sandwiches

• 8 boneless, skinless chicken breast halves
• 1 1/3 cup soy sauce
• 1/2 cup lime juice
• 1 lime, sliced
• 1/2 teaspoon dried chipotle, optional
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons liquid smoke
• 2 tablespooons good olive oil
• 2 (4 ounce) cans whole green chilies, drained and sliced lengthwise
• 8 slices Pepper Jack or Monterey Jack cheese
• Lettuce
• Purple onion
• Ranch dressing
• 8 Homemade hamburger buns

Pound chicken to flatten; place in a ziploc.

1. Combine the soy sauce, lime juice, lime, chipotle, brown sugar, honey, liquid smoke and olive oil and pour over chicken breasts. Seal and refrigerate several hours or over night.t.
2. Drain and discard the marinade. Grill the chicken, uncovered, over medium heat for 3 minutes. Turn and grill 3 minutes longer or until juices run clear. Place a slice of chile and a slice of cheese over the top of each and continue to grill until the cheese is melted. Place the buns on the grill cut side down for the last few minutes of grilling.
   

Serve with onion and lettuce on rolls that have been brushed with some ranch dressing.

Image:Marye Audet

Post from: Baking Delights

I wanted to do something a little different to go with lunch the other day. Usually scones are a breakfast item here, I just don’t think of them for lunch. But with a salad and some Brie these are a great way to round out a light meal.

They are sweet from the glaze. The vanilla mellows out the lavender to make a great taste combination. A few months ago I read about a technique where you grated cold butter into scones and biscuits to give a more tender product. This really does make a difference and I have been doing them this way with good results. The scones can be made any size you like..I wanted them to be small and dainty. Sometimes I just need to make girlie foods to balance out all the testosterone in the house!

Allowing the scones to set for 20 minutes before placing them in the oven helps the gluten to relax and the scones to be tender.

You can mix the dry ingredients together and keep it in a container so you can make scones when ever you want just by grating in the butter. Make your own scone mix! With a little organization even the busiest among us can eat well..and really, we should. Why wait until you are having company to make all the special foods? Treat your family to your skills and make them feel special.

Lavender and Vanilla Mini Scones

3 1/2 c flour

2 tbs baking powder

1/2 c unsalted butter

1/2 c sugar

1 1/3 c half and half

2 tsp vanilla

2 tbs food grade lavender buds

Mix the dry ingredients, except lavender, together. you can seal the mixture in a food container and have it on hand for scone mix if you like.

Cut in butter, or grate it into the dry ingredients. Add lavender buds and stir to mix in evenly. Add vanilla and milk and mix until you have a soft dough that holds together.

Roll out gently to about 3/4 inch thickness and cut out with small biscuit cutter. Place on baking sheet and allow to stand for 20 minutes. During this time preheat oven to 400F.

Bake for 12 minutes or until done.

Remove from oven.

While scones are still hot spoon on a glaze made from:

1/2 c melted butter

1 tsp vanilla

enough confectioners sugar to make a thick glaze.

Sprinkle with lavender buds to garnish.

Makes about 24.

These freeze well, and are great for once a month cooking or making ahead.

Images:Marye Audet

Post from: Baking Delights

If you have never had beef brisket you have never lived in Texas.  A huge beef brisket is a must have at nearly any summer celebration from Memorial Day to a family reunion, and there are as many arguments about making a good one as there are about whether or not Texas should succeed from the Union.

If you didn’t know THAT was a common conversation then you haven’t even VISITED here.  Another thing you must know is that it can be spelled barbeque or barbecue. I will probably spell it both ways in the course of writing this because spell check doesn’t like barbeque and I don’t like little red lines…but barbeque is my normal spelling.

Anyway, brisket is one of those things that is either the best stuff in the universe  or absolutely blah.  The secret is cooking it a long time at a low temperature.

Now, many guys around here have  built their own smokers and such, and have particular ways of handling that.  I am not even going there right now because I am way out of my league when you start talking about smokers, wood chips and all.  I have done a little of that but it is  not my forte by a long shot!  However, doing a brisket in the oven? THAT I can do, and I do it very, very well.

The mistake that many people make is to douse the meat with barbecue sauce before roasting. Nope. The barbecue sauce is a go with, a side dish.  If you cook the meat in it neither tastes as good as if you do them separately.

How to Choose a Great Brisket 

Do not get a brisket that has been trimmed.  The fat allows the flavor to be intense.  If you get home and find you have an excessive amount of fat, trim sparingly if you must.  When you are looking at briskets, pick up the package and see if you can “fold” the brisket in the plastic package (obviously this won’t work if it is on a tray).  You want it to be flexible.  This will indicate it is tender.

Get a whole one. Yes a whole one.  I know it is huge.  That is fine..you can freeze what you don’t eat.  Brisket is great for OAMC because it freezes very well and thaws even more tender than when it was first cooked.  The trick to that is to slice it up and pour the meat juices over it before freezing.

Is it really that simple? Yup.

To Cook the Brisket 

Get a large pan.  Take the brisket out of the plastic cry-o-vac and rinse it.  Blot off the water, you don’t want that.

You are going to wrap the brisket in foil, so you will want to piece together a big enough sheet of foil to totally encompass the meat.  It takes 2 or 3 sheets with the edges folded together.

This is how I do the meat. It is spicy.  Seasoning a brisket is not rocket science so please adjust according to taste!

Now, lay the meat on the foil in the pan.  Douse it with liquid smoke.  Be generous, 1/4 a cup is about right, but I have been known to pour on a whole bottle.   Drizzle about a tablespoon of Worcestershire sauce over it.  Sprinkle with coarse sea salt.  Now, hit it hard with cracked black pepper. I love black pepper so I make almost a coating on the meat.

Slice up an onion and lay it over the meat then peel and chop 3 cloves of garlic and lay it over the onion. Sprinkle on about a  tablespoon of dried chipotle over the top.  Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating.

Preheat the oven to 250. YES! 250.  The key to a tender cut is slow, very slow cooking.  You will cook your 8-12 lb brisket  for 12 hours.  Put it in before you go to bed and forget about it.

In the morning you are going to be waking up to the most heavenly odor.   That brisket is at this point scenting the whole neighborhood and don’t be surprised if you have neighbors knocking at your door with plates and forks in hand.

When the brisket is done remove it from the oven, unwrap and allow to stand for at least 30 minutes before slicing.

You are going to slice across the grain, thin slices, at a slight angle.  There will be a point that some of it will fall apart.  That’s o.k..that is what we use to make chopped barbeque sandwiches!

Once the meat is sliced you slather on some barbeque sauce, and start poking it in your mouth. Yeah, it is that good.

Do not slow cook your brisket in a slow cooker..it is TOO moist of a heat and the flavor an texture will not be right no matter what anyone says.

For Once A Month Cooking 

Proceed exactly as directed above.  Slice the meat up and separate into meal size portions.  Save the small bits that break up in a separate bowl.

Now, lay the meat in a casserole dish.  Pour about 1/4 c of the juice over the meat.  You may need more.  You want to have the meat soaking in the juices.  Cover carefully and freeze.  Be sure to label with what it is and the date.

For the little pieces you can just pour barbeque sauce over that and freeze it as chopped barbeque.  It makes fantastic sandwiches when piled atop crusty sandwich rolls.

Thaw in the refrigerator and heat for a quick meal.

I have several recipes for barbeque sauce. I will get the posted later this week.

Image: Marye Audet 

Post from: Baking Delights

Summer is the time for cook-outs for sure. When you can make homemade, delicious (soft!) hot dog and hamburger buns in less than an hour why in the world would you buy them?

Did I say less than an hour? Yep!

These freeze well so you can make them ahead of time. If you have a regular baking day, or OAMC weekend make up a few batches of these for the month and freeze them for quick meals anytime.

Most of us do not consider how many chemicals we take into our bodies. We watch fats, and eat healthy, but when you are buying prepared foods, like bread, you are getting all kinds of things that are unpronounceable. Even if you are not eating organic (and I really encourage you to do so as much as you can) making your own foods will keep many chemicals out of your family’s bodies.

And just because I am on a soapbox here….

Rant:Americans, for the most part, spend the least percentage of their paycheck of anyone in the world  on groceries. We would rather have cable t.v. and a new car than high quality foods. What has happened in the last 50 years is that we have lost flavors! We are used to eating so bland that fresh foods taste too intense sometimes. You cannot buy a two week old carrot from Kroger and expect it to taste like a carrot picked fresh from your garden. You cannot buy beef that has been raised in stressful factory conditions, pumped full of hormones and antibiotics and forced to be cannibalistic, ground up and then pumped full of stuff to make it red, and expect it to taste like beef that has been pastured and allowed to be raised in a humane and ethical manner. It amazes me that people will pay 4.00 a gallon for gas so they can run to the mall and yet will gravitate toward the 1.99 a lb stuff at wal-mart. End Rant

Give these a try, even if you aren’t used to working with a yeast dough. They are super simple!

Homemade Hot Dog or Hamburger Buns

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.
Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.
If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!
Makes 12-16

Image: Marye Audet

Post from: Baking Delights

Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat.  I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris being home…both good things!

Even my photography seems to be BLAH.

I have midwestern roots.  Yeah I do. I know,  know..I don’t say “pop” or “prit-neer” abd U do say y’all.  I admit it.

But I know that a salad can be jello with bananas,  marshmallows, and whipped cream and served as a side dish with any meal, o.k.? Not only do I know that salt rising bread makes the best toast EVER I happen to have an addiction to pickled ring bologna.  I know where Lapeer is and I have eaten Howell melons.  So..there.  I have even eaten fish at Whiteys, which probably doesn’t even exist any more.

Now, one of the main things about midwestern cooking is the ability to mix anything with macaroni and beef and call it a casserole. Stop laughing. You know I am right.

I have kale growing really well in the garden. It seems to be one plant that can withstand anything Texas can throw at it.  It is very good for you, lots of iron.  It can taste strong unless it is cooked with other foods that can handle the flavor.  Onion, garlic, olive oil, and a good sprinkle of sea salt all help the flavor to calm down and be perfect. It is a great addition to this filling meal.

Best of all? It is done in less than 30 minutes..Oh yeah!  It is not gourmet, it is not something that is going to make people oooh and ahhhh…but it is good and wholesome  comfort food.  Guess what else? You can use it for OAMC. It makes a great freezer meal.

This is my entry into  Presto Pasta Night.  Kevin at Closet Cooking is hosting this event this week!  You know what that means..yeah..fantastic images!
In the grand tradition of my ancestors I present to you:

Macaroni, Kale and Beef Casserole

2 lbs Macaroni, cooked and drained

2  lbs good ground beef

1 onion, chopped

3 garlic cloves, chopped

1 bell pepper, chopped,

A good size bunch of kale, washed and chopped

3 Tbs Worcestershire sauce

Cubed mozzarella, or cheese of choice, as much as desired

Sea salt and cracked pepper to taste

Brown beef, onion, pepper, kale, and garlic in a large frying pan.  Stir constantly and salt and pepper to taste as the meat is browning.  Stir in Worcestershire sauce, macaroni, and cheese. Warm through.

Serves 12

Image:Marye Audet 

Post from: Baking Delights

This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing.

I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then vegetarian for several years after that.

We still eat a diet that is not average for Americans. It is very vegetable based with more meat in winter than in summer. We try to eat locally and about 90% of what we eat is either home grown or organic.

I like whole grains in most things. Now, back in the day, I made cookies and cakes with fresh ground whole wheat flour; however I am not likely to do that now, relying on organic white flour for cakes and such.

However, I still love whole wheat bread and pasta! The flavor, when paired with a bold sauce, is unforgettable.

In this dish I used vegetarian “meat balls” although you could certainly use sausage or ground beef. The trick with vegetarian “meat balls” is to put them in the sauce at the last minute rather than simmering them for a long time. They will break apart.

I use Nates, but you can use any type available.

This is great to make ahead. It, like most pasta dishes, is better the day after it is made and can be held up to three days in the fridge. It also freezes well for once a month cooking plans (oamc). Just be sure to set some of the sauce aside for when you warm it up. It will be moister that way.

Vegan Whole Wheat Penne Portabello

1 lb of whole wheat penne, homemade or commercial

1 package Nate’s Meatless-meatballs, zesty italian flavor

For Sauce:

1/4 c olive oil

1/4 c fresh basil

1/4 c fresh oregano

1/4 c chopped garlic

1 tbs sugar or honey

1 diced red pepper

1 diced green pepper

1 diced yellow pepper

Diced hot pepper of choice (ancho is good, I prefer chipotle)-to taste..be careful not to get it too spicy. Start with a couple of tablespoons fresh pepper or a teaspoon dried chipotle.

2 onions, diced

3 portabello mushrooms chopped

1 quart homemade stewed tomatoes, or 2 cans Muir Glen fire roasted tomatoes.

In a large pan saute all ingredients, except the tomatoes and honey, until soft. Add tomatoes and honey, and simmer for 1 hour. Remove from heat and let sit for 30 minutes to allow the flavors to meld.

Boil the pasta in a generous amount of salted water until a la dente. Drain.

Heat sauce back up. Add meatballs and simmer until warmed through. Serve over pasta.

Serves 12.

Image: Marye Audet

Content:Marye Audet for Baking Delights.

Post from: Baking Delights