Irish Bannock

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Here’s a tip when a recipe tells you to “cut in” cold butter. Use a cheese grater to grate the butter into the flour then use your fingers to rub it into even smaller pieces.

Here’s another tip for kneading dough. Sprinkle a little bit of flour on the kneading surface and on top of the dough then start kneading. As soon as the dough starts to stick to the countertop, sprinkle with a little bit more flour. Keep doing this until the dough stops being sticky.

Ingredients:

• 2 c all purpose flour
• 2 Tbsp white sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp cold butter
• 1 c buttermilk

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Directions:

1. Preheat oven to 375 degrees.
2. Combine flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter (see the tip above).
3. Add the buttermilk and stir together.
4. Turn the…

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Scottish Shortbread

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My Daughter: “Oh, that’s good!” What she meant was so buttery, flaky and yummy.

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Ingredients:

• 2 c all purpose flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 c butter, softened
• 1/2 c powdered sugar

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Directions:

1. Combine flour, baking powder and salt in a small bowl. Set aside.
2. Beat butter and powdered sugar until light and fluffy (3-4 minutes).
3. Add flour mixture, beat at low speed just until the dough starts to come together.
4. Place a piece of plastic wrap on the countertop and turn the dough out onto the plastic wrap.
5. Squeeze the dough to shape it into a disk. Wrap tightly with the plastic wrap and place in the fridge for about 30 minutes.
6. Preheat oven to 350 degrees. Roll out the dough to about 1/2″ thickness.
7. Cut the dough into rectangles and place on an ungreased baking sheet.
8. Bake for about 18 minutes until just starting to…

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My Best Ever Oxtail Dish

Zest4Food

By AngelikaHanna

This recipe is inspired by native South African foodblogger, recipe developer, and freelance writer Jeanne Horak’s potje. Potje is the South African word for a stew that is slowly cooked in a cast iron pot or Dutch oven. I wanted my dish a bit lighter, less thick and rich; therefore, I did not use any flour or thickener – just a bit of flour for frying my oxtails. My juice is rather liquid than creamy which I prefer. Who needs a heavy gravy, when the red wine and beef broth mixture is so deliciously. I have made several oxtail dishes over the past few years, and this one is by far the best. The ratio of the wine and the beef broth turned out so well, and the vegetable-herb combination was the right choice. The cooking length was just perfect: My oxtails were cooked so tender, that…

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It’s Chili, Chowder, or Stew Saturday – Chicken Gumbo SATURDAY

My Meals are on Wheels

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chicken Gumbo. You’ll be needing Cooked and Diced Chicken Breast, Okra, 1 can No Sodium Diced Tomatoes, Onion, Garlic, Salt and Pepper, Cayenne Pepper, Reduced Sodium Fat Free Chicken Broth, and Brown Rice. It’s Gumbo time! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chicken Gumbo
Ingredients
Preparation time: 15 minutes
Cooking time: 45–55 minutes.

Cooking spray
3/4 pound fresh okra or frozen, thawed okra, cut in 1/2-inch slices
1 tablespoon corn oil
2 tablespoons all-purpose flour
1 can (14…

View original post 327 more words

Vegetable Soup – The Finished Dish

 

Vegetable Soup – The Finished Dish

Easy Sheet Tray Fajitas Rice Bowl

VeteranMovesforMenIntheKitchen.com

Usually one of the most popular dishes at any good Tex Mex restaurant or Roadhouse are those wonderful sizzling trays of Fajitas. Here’s a very easy way you can prepare a simple sheet tray fajita meal for four in the comfort of your own kitchen. And, if you’re feeling very industrious and want to cut out some calories, swap out brown rice for Cauliflower Rice.

Sheet tray meals have become a favourite at my house and are a Veteran Move unto themselves. They are dead easy to prepare, clean up is kept to a minimum and also tend to make balancing the meal with delicious, nutritious and above all else HEALTHY ingredients a snap! You’ll see a lot of sheet tray selections in this blog as a result.

Using Flank Steak is the Veteran Move for this dish. It’s very easy to thinly slice it across the grain especially if…

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Sheet Pan Pineapple Salmon Fajita

VeteranMovesforMenIntheKitchen.com

Serve salmon over roasted veggies and pineapple over rice or in tortillas ‘fajita style’

Sheet Pan Pineapple Salmon Fajitas is another tried and tested all-in-one sheet pan meal that is easy to prepare and produces impressive results. Served as is, on cooked white rice or in pre-warmed tortillas ‘fajita-style’, this week night dinner dish comes together very quickly and looks as good on the plate as it tastes on your fork. Pineapple chunks in a tin are delicious in this dish but its just as easy to cut up a ripe pineapple. I wait until they come on sale at my local discount grocery and they really are a terrific treat!

Elsewhere on this Blog I’ve extolled the considerable virtues of salmon as a healthy protein choice. This versatile fish would not ordinarily be considered for a restaurant-type fajita. But, it really is delicious and benefits particularly in this case…

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🍤 Shrimp in a Pernod cream sauce. 2/22/20

Omnivore

Here is a dish that George Washington could have enjoyed on his birthday! A melange of finely diced vegetables (fennel, tomatoes, onions, garlic, celery, and bell pepper), herbs, and spices (thyme, oregano, bay leaf, saffron, cayenne and salt) are sautéed until tender in a little  oil. A cup of white wine is added and cooked down until the pan is almost dry. A couple of tablespoons of Pernod are then flamed off.  Then add 3-4 tablespoons of heavy cream plus enough clam juice to equal one cup and bring to a simmer. Add shrimp and cook until just pink. Serve over rice. Garnish with fennel fronds.

Happy birthday, George!

Shrimp in a Pernod cream sauce

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Stuffed Pork Loin chops

How I Cook — by Graham Stewart

I found a great deal on pork loin, they are always a good thing to buy when you find a great price. Cut some of it into chops and left the thicker end for a roast. Was thinking about what I could do with the roast, it’s been awhile since I stuffed one. So it came down to do I stuff chops or the roast, the chops won. A stuffed roast is a little much for just my wife and I. It’s just better to keep the roast for company. The stuffing would of been the same if I had of used the roast. Have come to terms with stuffing for meat. Been thru the fancy stuffing faze. Remember making a stuffing for a pork loin that was a little fancy and a lot of work. It had dried cranberries, chopped apple, onion, spinach, garlic, parsley, sage, honey, salt, pepper…

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Sunday Roast Pork

How I Cook — by Graham Stewart

Think having a roast on Sunday may be ingrained in my DNA. It just feels right to roast something on a Sunday. Since we watch a British TV show ( Coronation Street ) it seems that it is normal in England. Think that part of my heritage is what drives my thinking that a roast is what you should have for Sunday supper. So since it’s Sunday and I had a pork loin roast in the freezer, guess what, roast pork loin for supper. My favourite is roast beef, but roast pork is a very close second. When it comes to leftovers the roast pork wins out over leftover roast beef. It wins because I get to make ” Airport Rice and Pork ” which is a favorite meal for us. The recipe is a Nov. 4, 2019 post. Roasting pork can be a tricky thing, it took me a…

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Spicy Spaghetti Leftovers

The Bitter Baker

I’ve mentioned in previous posts that I hate to waste food and that most of my recipes come from trying not to do just that. As you may be able to tell from the title, that’s exactly where this recipe stemmed from!

While GPF is hard to truly please (all of my recipes land in the 6-7 out of 10 range with him), he does thankfully and kindly eat anything and everything I make him, including if the recipe is made out of one or more leftover ingredients. So shout-out to GPF! He also finally fucking said this tasted a little spicy, so we’re fuckin’ gettin’ there.

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Ingredients

• 2-3 cups cooked pasta
• 1 cup tomato sauce
• 1/2 red bell pepper, diced
• 1 clove minced garlic
• 1/3 stick butter
• 1/3 tsp mixed herbs
• 1/2 tsp hot chili powder
• 1 cup jalapeño juice (liquid from jar of jalapeños)
• About 10 slices of…

View original post 45 more words

Deconstructed Chicken Pot Pie

The Bitter Baker

Or: GPF threw out the pot for the pie. Even so, we needed to use the leftover chicken he’d made for himself for Christmas dinner and today was the very last day we could use it, so my dogged determiness to not waste food (especially meat) allowed me to figure out this way to still make the pie. I guess technically it’s just Chicken Pie now, but “Deconstructed Chicken Pot Pie” sounds a lot nicer/fancier. AESTHETIC.

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Ingredients

For filling:

• Around 1 1/2 cups shredded chicken, pre-cooked

• 2 medium potatoes, peeled and diced

• 1 carrot, peeled and dice

• 1 cup frozen peas

• Little over 1/2 cup heavy cream

• 2 tsp lemon extract

• 2 healthy handfuls shredded sharp white cheddar

• 2-3 dashes of salt

For crust:

• 1 1/2 cups flour

• 1 egg

• 1/2 cup oil

• 1/2 stick butter, melted

Preparation

1. In a small bowl, mix crust ingredients until dough…

View original post 144 more words

Crispy Baked Chicken Tenders

Partners in Cooking

A childhood classic, lightened up by baking instead of frying and substituting ingredients with healthier alternatives such as whole wheat flour and Paleo mayonnaise. Recipe can be made gluten-free by simply substituting with gluten-free panko and flour.

Crispy Baked Chicken Tenders with Honey Mustard Dipping Sauce

This post may contain affiliate links. Please read mydisclosure policy.

Ingredients:

Chicken Tenders:

• 1 lb chicken tenders
• 1 1/2 cups panko breadcrumbs (can substitute with gluten-free)
• 1 egg, beaten
• 2 tbsp whole wheat flour (can substitute with gluten-free)
• 1 tbsp Paleo mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp dill pickle juice
• 1 tsp honey
• 1/2 tsp Himalayan sea salt, divided (plus some additional)
• 1/2 tsp ground black pepper, divided
• 1/2 tsp parsley, divided
• 1/2 tsp garlic powder, divided
• 1/2 tsp onion powder, divided
• 1/2 tsp paprika, divided
• Olive oil spray

Dipping Sauce(s):

• 1/3 cup Dijon mustard
• 1/4 cup Paleo mayonnaise
• 1/4 cup…

View original post 327 more words

Crockpot Hashbrown Casserole

Simply Cornish

Crockpot Hashbrown Casserole

1 26-32 oz. bag frozen hash browns, thawed
1 8 oz. container of sour cream
1 (10 1/2 oz.) cream of chicken soup (I’ll use my gluten free recipe.)
1/4 cup chopped onion
1 1/2 c. shredded cheddar cheese
1/2 c. butter, melted
Salt and pepper to taste

Cook on low for 4-5 hours.

Have a delicious day,

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Buffalo Cheese Burger and Baked Fries

My Meals are on Wheels

Today’s Menu: Buffalo Cheese Burger and Fries

For Breakfast this morning I made 3 Bean Buffalo Chili and Cheese Omelet. I used the leftover 3 Bean Buffalo Chili, Egg Beater’s Egg Whites, and Sargento Reduced Calorie Shredded Sharp Cheddar Cheese. I also had my morning cup of Bigelow Decaf Green Tea. Rain on and off all day and 45 degrees out. Well I talked to a few people that are above knee amputees like myself and they all seem to suffer from Phantom Pains, and some have them a lot more often than I do! So I guess it could be worse. Sure wish they would find a cure, and soon! So with all the rain just did a few things around the house. For Dinner tonight I prepared a Buffalo Cheese Burger and Baked Fries.

As always I’m using the Wild Idea Buffalo 1/3-Lb Burgers. Just love these Buffalo…

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Slow Cooker Barbecue Pork Tacos

What's for Dinner Moms?

Looking for something a bit different after all the turkey or ham of the holidays? I cooked a pork loin in the slow cooker so that we could have simple meals over the next few nights that everyone could just make as they needed. With everyone in and out of the house at different times we needed super simple things to warm up. Cooking a pork loin with barbecue sauce was perfect to make several different meals.

Verdict:

We love Barbecue Pulled Pork and it can easily be added to several different dishes to make simple meals that can be heated up when you need to grab meals at different times.

This is great because you can make add to it what you like. Serve it with cheddar cheese and fried onions as we did or add veggies and toppings as you like.

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Pulled Pork Pizza

What's for Dinner Moms?

My son loves Pulled Pork. I am okay with it. I do love barbecue sauce though. So, when he asked for Pulled Pork Pizza I was okay with it. I put the pork loin in the slow cooker first thing in the morning and when I got home later in the day I was able to put the pizza together and have dinner on the table within 30 minutes! Score!

You can make your own pizza dough but I was in a time crunch so I stopped at the store and bought a one pound dough ball for $1.50. Whichever you use make sure the dough is warmed to at least room temperature before you work with it. I leave my dough on the stove top in a bowl with a tea towel covering it to warm.

Best part  of this meal was I had extra pork leftover for my…

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Slow Cooker Barbecue Pork Tacos

What's for Dinner Moms?

My daughter passed her driving test yesterday! Yeah! Another licensed driver (well, once we can get her to DMV) in the house. That is going to make so many things quite a bit easier. She was so nervous but she did it.

I am relying on my slow cooker this week. Things are so busy and I need to have meals ready that everyone can eat at different times. Slow Cooker meals such as the Slow Cooker Barbecue Pork Tacos can be kept warm and served as needed. Super bonus for me!

Verdict:

We love the combination of pulled pork, cheese, fried onions, and dill pickles. It sounds weird but believe me it is so good! You need to use the cold packed dill pickles in the glass jar in the refrigerator section. Do not use the heat packed pickles that are shelf stable it will just not taste the…

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Boneless Pork Chops over Scalloped Potatoes (No Creamed Soups)

What's for Dinner Moms?

I have been reading several posts on Facebook and in blogs about people struggling to get dinner on the table and eating out more than ever. For some it is returning to the work force, for others it is a busy time at work or with their children’s classes. One thing that has truly helped me is planning ahead. There are still a few nights where I look at everyone and ask, “What do you want for dinner?” but those nights are few and far between.

If you want to change the number of nights you eat out, or order in, there are a few things you can do to make things easier on yourself. If you take an hour or two on the weekend or a free evening, involve your children if you can, and prep some of the ingredients for your meals for the week you can get…

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Slow Cooker Smothered Pork Chops

Please Pass the Recipe

INGREDIENTS

• 5 slices bacon, chopped
• 6 bone-in pork loin chops, about 3/4-inch thick
• salt and pepper
• 2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
• 1 teaspoon plus 1 tablespoon light brown sugar
• 1/4 cup plus 2 tablespoons cold water
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 3 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 2 bay leaves
• 1 tablespoon cornstarch
• 1 tablespoon cider vinegar
• 2 tablespoons fresh parsley, chopped

DIRECTIONS

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings…

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Slow Cooked Southern Steak

Please Pass the Recipe

Ingredients

• 2 pounds top round sirloin steaks, cut into 3″ or 4″ pieces
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 2 tablespoons olive oil
• 3 cups beef broth
• 2 cups water
• 1/4cup unbleached or all-purpose flour

Directions

1. Cut steaks into 3 or 4-inch pieces and sprinkled with the salt and pepper.
2. Place the olive oil in a large pan over high heat. When the oil is hot, add half of the steaks. Brown thoroughly on each side, remove from pan and put them in the slow cooker. Repeat with the other steaks.
3. Pour 2 cups of water in the hot pan along with 3 cups of beef broth. Reduce heat to medium high.
4. Slowly add the flour to the hot pan. Stir constantly until the broth thickens. Pour gravy over the steaks in the slow cooker.
5. Cover with the lid and cook for 4 hours…

View original post 13 more words