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In , on October 17, 2015 with No Comments

Cheddar Cheese Beer Soup with Sour Cream, Cheese and Garlic Drop Biscuits

I love cheese soup, and although I’ve eaten a lot of it in restaurants over the years, I’ve never made it at home. I decided it was high time I did, so that’s what we had for dinner tonight along with some sour cream, cheddar cheese and garlic drop biscuits. The boys said they both were great, and I could make both again any time.

 

Cheddar Cheese Beer Soup

1/4 cup butter
1 small onion, diced
1/4 cup all-purpose flour
1 1/2 teaspoons dry mustard
2 cups milk
2 cups chicken stock
12 ounces of your favorite beer
1/4 teaspoon cayenne pepper
2 teaspoons Worchestershire sauce
1 teaspoon salt
Freshly ground black pepper, to taste
3 cups shredded cheddar cheese

In a large stockpot, melt the butter and add the diced onion. Cook over medium-low heat until the onions are translucent but not browned.

Add in the dry mustard and flour, and stir to combine. Cook for a few minutes to form a roux.

Add the milk, chicken stock and beer. Add the cayenne pepper, Worchestershire sauce, salt and black pepper, and stir to combine. Simmer for about 5 minutes.

Add the shredded cheddar cheese. Cook over medium heat, and stir frequently until the cheese is completely melted. Adjust salt and black pepper as needed.

 

Sour Cream, Cheddar Cheese and Garlic Drop Biscuits

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons frozen butter, grated
1/2 cup shredded cheddar cheese
1 cup milk
1/2 cup sour cream

Preheat the oven to 450 degrees Farhenheit. Line a baking sheet with parchment paper, or spray with cooking spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, garlic powder, salt and black pepper./ Cut in the grated butter, and combine until the mixture resembles coarse meal.

Add the shredded cheddar cheese, and toss to combine.

Stir in the milk and the sour cream. Stir until just combined; don’t overmix.

Drop dough by tablespoonfuls onto prepared baking sheet. Bake at 450 degrees Farhenheit for 12 to 15 minutes, or until the biscuits are golden brown.

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In , , on October 16, 2015 with No Comments

Chicken Pot Pie in a Crock-Pot

I was busy working away today when I looked at the clock and saw it was nearly the middle of the afternoon. And I hadn’t started anything for dinner yet. Technically I had – I got out some frozen chicken breasts in the morning to thaw, but I hadn’t decided what I was going to do with them.

So I turned to Pinterest, as I often do, for a little inspiration on what to do with this chicken. I saw a post about chicken pot pie done in the Crock-Pot, and I had my answer. Rummaging through my cupboards and freezer for the veggies, I had everything I needed to put together a quick yet tasty meal for my family. I just dumped everything in the Crock-Pot and went back to work. Easy peasy 🙂

 

 

Chicken Pot Pie in a Crock-Pot

5 to 6 frozen chicken breasts
1 can condensed golden mushroom soup
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
5 to 6 red potatoes, diced (peeled or unpeeled – your choice)
4 cups frozen peas and carrots
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley flakes
Hot biscuits (homemade, store bought or out of a can)

Layer the frozen chicken breasts in the bottom of the Crock-Pot. Add potatoes, frozen veggies, soups, seasonings and mix well.

Cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is fully cooked. Be sure to break up the chicken into bite-sized pieces after it has cooked.

Serve over hot biscuits.

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When I pulled up my usual biscuit recipe, I realized I was out of milk. That sent me on an online search for a no-milk biscuit recipe. I found one on Cooks.com, and they turned out great.

No-Milk Biscuits

2 cups flour (all-purpose or bread flour)
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons canola oil or soft shortening
3/4 cup water

Mix all ingredients together. Add additional flour to knead easily. Knead dough on a floured surface for about 30 seconds. Roll dough out to 1/2-inch thickness, and cut with a small cutter. Place on an ungreased cookie sheet, and bake at 450 degrees Fahrenheit for 10 to 12 minutes, or until biscuits are golden brown.

Yield: 12 biscuits

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In , , on June 14, 2014 with No Comments

It’s Jammin’ Time: Strawberry Balsamic Jam….Plus Baking Powder Biscuits!

I’ve been craving strawberry jam all winter, and I finally got my hands on some strawberries yesterday. Going through all the different jam recipes I’ve accumulated, I decided to try a strawberry balsamic one that I’ve seen on a couple of different blogs. Balsamic vinegar really adds sweetness when heated…I use it all the time when I roast veggies, so it made sense that it would add sweetness to the strawberries, and boy did it! I think I’ve found my most favorite strawberry jam recipe 🙂

Strawberry Balsamic Jam

(This recipe is for 1 batch of jam….I doubled it, and it turned out awesome.)

2-1/2 pounds strawberries (about 7 cups), sliced
2 cups sugar
1 tablespoon lemon juice
1/8 teaspoon freshly ground black pepper
1 tablespoon good balsamic vinegar

Rinse and trim strawberries. Toss with lemon juice and then stir in the sugar. Let fruit macerate for about an hour or so until the juices start to run.

Place the berries in a heavy-bottomed sauce pan and bring to a boil, stirring frequently. The strawberries will begin to break down as they heat up. (I used a potato masher to help speed up the breakdown process.)

Keep stirring over moderate heat until the mixture becomes translucent and has a nice rolling boil. Add balsamic vinegar and black pepper. A jell test on a spoon will let you know if the mixture has thickened enough, but this will not set up into a firm jam.

Skim off any foam and ladle into prepared half-pint jars. Process in a boiling water bath for 10 minutes.

Yield:  6 pints

 

 

And what good weekend breakfast is complete without some homemade baking powder biscuits to try out these jams on??

Baking Powder Biscuits

2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup unsalted butter, cold
3/4 cup milk, cold
2 tablespoons unsalted butter, melted (optional)

Preheat oven to 425 degrees F.

Place flour, baking powder, sugar, and salt into mixer bowl with flat beater. Stir dry ingredients about 30 seconds to evenly mix together.

Cut cold butter into cubes and add to the bowl. Combine until the mixture resembles coarse crumbs about the size of a pea.

Add milk and combine until the dough starts to cling to the beater. Avoid over-mixing.

Turn dough onto a lightly floured surface and gently pat the dough to 1/2-inch to 1-inch thickness. Cut with a 2-inch biscuit cutter (or your favorite way). Place on greased cookie sheet and brush with melted butter, if using.

Bake at 425 degrees F for 12-15 minutes until golden brown. Serve immediately.

Yield:  Approximately 12 biscuits.

I had to try out both the spiced rhubarb jam (on the left), as well as the strawberry balsamic jam…both are delicious!!

 

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