Ham and cheese biscuits

  • Servings: ”12-15″
  • Difficulty: ”easy”
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I hit upon this recipe a short while ago when I was emptying my grandsons school lunch bag. The thought of doing something different for him for lunch seemed like a good one so I started looking through my cook books, various recipes on my computer and at different websites but nothing really jumped out and said “Hey—– Pick me”. Then I remembered the Buttermilk Cheddar loaf (the recipe can be found under Bakery stuff) I made just before Christmas and I thought why not take that one and twist it around to become muffins that would suit lunch bags or a quick snack?

Since my grandson would be having some I simply added diced ham to the recipe but you can pretty much add whatever you wish— cayenne pepper, chopped Jalapenos, chopped scallions or bacon (Mmmmmmm bacon) or all of them the choice is yours. They are also perfect for freezing…….. I put mine in individual sandwich bags and popped them in the freezer.

A minute in the microwave and you have the perfect companion for a warm beverage.

Here’s how we do it………..

Ingredients:

  • 2 cups of All Purpose (ap) flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablepoon Baking Powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 2 Eggs
  • 1 2/3 cup Buttermilk
  • 1/4 Canola oil
  • 1 to 1 1/2 cups shredded old or sharp cheddar
  • 1/2 a cup chopped ham

Putting it all together:

  • Pre heat the oven to 350 degrees
  • In a large size bowl mix the dry ingredients ingredients together
  • In a large measuring cup add the milk,egg and Canola oil and whisk until well incorporated
  • Mix the cheese into the dry ingredients
  • Add the buttermilk mixture and mix with a spatula until just wet. If it looks a little to thick you can add some water
  • Incorporate the diced ham
  • Spoon into a pre greased (use cooking spray as it’s easier) muffin tin
  • Bang the tin on the counter a couple of times in an effort to get the mixture to settle and avoid air bubbles
  • Pop the pan into the oven and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………..

                            Bon Appetite

 

 

 

 

 

Buttermilk cheddar loaf

  • Servings: 12-14
  • Difficulty: easy
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This may very well be my first and only foray into the world of making bread. You see I don’t bake a lot—– truth be told I do very little baking simply because it is not something that is in my “wheelhouse” (otherwise known as my comfort zone) but since I was making some biscuits for a family gathering I thought I would try my hand at it and see where we got to and since it was a present for my mother I will have to wait to receive the verdict.

The great thing about this recipe is that it is one of those “simple but tasty recipes for the grilling season and beyond” and is so versatile it can be used for breakfast, lunch or dinner or even a late night snack when you are feeling a wee bit peckish. One of the other great things about this recipe is that you can twist it and turn it and add all kinds of things to make it yours.

Try adding things like Jalapenos, bacon, dill or BACON AND JALAPENOS. The combinations are near limitless.

Here’s the one that I put together……….

Ingredients:

  • 2 1/2 cups of All Purpose (ap) flour
  • 1/4 sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 1 Egg
  • 1 cup Buttermilk
  • 1/4 melted butter
  • 1 to 1 1/2 cups shredded old or sharp cheddar

Putting it all together:

  • Pre heat the oven to 350 degrees
  • In a medium size bowl mix the first seven ingredients together
  • In a large measuring cup add the milk,egg and melted butter and whisk until well incorporated
  • Mix the cheese into the dry ingredients
  • Add the buttermilk mixture and mix with a spatula until just wet. If it looks a little to thick you can add some water
  • Spoon into a pre greased (use cooking spray as it’s easier) 4 x 8 loaf pan
  • Bang the pan on the counter a couple of times in an effort to get the mixture to settle and avoid air bubbles
  • Pop the pan into the oven and bake for 55 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool for about ten minutes, slice and enjoy.

So there you have the easy peasy Buttermilk Cheddar loaf and another “simple but tasty recipe for the grilling season and beyond”

Thanks for dropping by and until next time………..

                                  Bon Apettite

 

Shake and Bake

Shake and bake chicken

  • Servings: 4
  • Difficulty: easy
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Every once in a while I ask my darling other, better?, half what we should have for dinner and a lot of the time I get “Oh I don’t know. Whatever you feel like making” and this statement has a habit of driving me bonkers which, in itself, is a short drive but it doesn’t help when I’m looking for a bit of inspiration. This time, however, she came back with a reply that I have not heard in quite some time——– Shake and Bake!

Now I know some of you are thinking…… Shake and Bake?… really? isn’t that rather pedestrian…… My answer is “not really” especially when you think about “simple but tasty recipes for the grilling season and beyond” and what could be simpler than coating a piece of chicken and putting it in the oven to do its thing and what will set this recipe off from the others is TWO things.

1) The Shake and Bake coating is home made rather than store bought which allows you to make a large batch and use only as much as you need and…..

2) This home made recipe excludes the one thing that most other Shake and Bake recipes have in common——- Olive Oil. That’s right, olive oil. When I was researching this recipe that is the one thing I kept stumbling over and while I don’t have an issue of using olive oil I find it hard to wrap my head around the concept of adding oil to a bunch of dry ingredients and using it to coat my chicken thus increasing my chance of wasting the dry coating.

This recipe, then, is going to be a bit different in that I am substituting Buttermilk for the Olive Oil.

Here’s how this one goes…….

Ingredients:

  • 1 1/2 Cups bread crumbs
  • 2 1/2 Tablespoons chicken dry rub (see rubs and marinades)
  • 2 Tablespoons dry parsley flakes
  • 2 Tablespoons grated Parmesan cheese
  • 4 Chicken legs, backs attached
  • 2 to 3 Cups Buttermilk

Putting it all together: 

  • Pre heat your oven to 375 degrees
  • Place the chicken in a large seal able bag and add the buttermilk.
  • Marinade the chicken for at least an hour
  • Put the coating mix in a large seal able bag
  • Remove the chicken from the buttermilk making sure to shake off any excess and toss with the coating mix
  • Repeat until all the chicken has been coated

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Bung the chicken in the oven (I really need to stop talking like Jamie Oliver) for approximately 45 minutes or until the internal temperature reaches 165 degrees.

Add you favorite sides and enjoy.

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So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                                    Bon Apettite