OK, I know, I know! I already have spatchcocked game hen recipes on this site. But I just can’t stop myself from trying new recipes with which to thrill and delight all my wonderful readers (if they turn out that is), while coincidently keeping myself reasonably sane. Because really, how much fun is it to fix the same darn dishes over and over again? Especially for someone like me, who unfortunately possesses the attention span of a gnat! I’d simply have gone crazy if I had chosen to become a line cook. I probably would have wound up in jail for locking the chef in the restaurant’s walk-in freezer while I put my own spin on his or her signature sauce. It simply would not have worked out for me! (Not too well for the chef either!)
Anyway, I’m not in jail, I haven’t permanently traumatized an unsuspecting chef somewhere in the greater Seattle area, and you and I both have a new recipe for game hens. All’s well, that ends well. But on to why I posted this recipe.
First of all, I am a fan of brines, herb salts, and rubs. Be it a dry rub like I use on Smoked Dry-Rubbed Ribs, a wet brine and dry rub used on my recipe Brined, Rubbed, and Grilled Boneless Pork Chops, or an herb salt used on my recipe for Herb Salted Turkey with Cognac Gravy. There is just something magical about what a little brining or dry rub can add to the enjoyment of meat. And Billy Parisi’s Chicken Seasoning (recipe below) is the best seasoning for poultry I have ever tasted. I plan to use it on all kinds of chicken preparations. It is just that delicious! Plus, this is Mr. Parisi’s recipe for game hens too.
And although I over-roasted the two game hens I prepared last evening, they still tasted marvelous. We enjoyed one last night with rice pilaf and half an artichoke each. Tonight, I’m serving the second hen with pasta, liberally smothered in a new gorgonzola sauce recipe I’m attempting, and oven roasted eggplant chunks. Also a new recipe.
And speaking of ending well, I finished yet another Carl Hiassen book (Sick Puppy). Such a fun way to learn about the great state of Florida.
But, as the old saying goes – and now for something completely different – I just started The Covenant of Water, a novel by Abraham Verghese. I’ve only read the first 4 pages, but I’m already hooked. I’ll keep you posted.
And on that happy “new book” high, I wish peace and love to all.
2 Cornish game hens, spatchcocked (see how below)
3 T. Chicken Seasoning (see recipe below)
Wash and pat the hens down with paper towels on both sides.
Transfer them to a rack over a sheet tray and generously season them on all sides with the Chicken Seasoning.
Place the hens in the fridge uncovered for 12 to 48 hours. (This is the dry-brining part.) (My hens were in the fridge for 24 hours. Perfect!)
When you’re ready to bake them, preheat the oven to 425-degrees.
Bake the game hens on the middle rack for 40-50 minutes or until the deepest part of the breast reaches 165-degrees internally. (Check after 40 minutes.)
Remove them from the oven and rest them at room temperature for 5 to 10 minutes before serving.
To spatchcock a game hen: (or a chicken or turkey for that matter)
Wash and dry the critter and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the game hen, chicken, or turkey and flip it over, then press down on the breast to open it out flat.
CHICKEN SEASONING
3 T. coarse sea salt
1½ tsp. freshly ground black pepper
5 tsp. granulated garlic
5 tsp. granulated onion
1 tsp. dry mustard
1 tsp. ground cumin
1 tsp. paprika
2 T. dried parsley
2 tsp. dry rosemary (I broke my dried rosemary leaves down a bit for this mixture using my small mortar and pestle)
2 tsp. dry thyme
Using a fork, spoon, or whisk, mix all the seasoning ingredients together until combined. Store in an airtight container.
And no, I will never be able to wrap a burrito correctly. And yes, I have tried. It would take greater skill than I happen to possess!
So, after eating pot roast fresh from the oven the first night, and the second night eating leftover pot roast and assorted veggies and still having quite a bit of meat left, I knew we needed a change. But what to do with cooked lean meat that was rather dry at this point. Well, why not turn it into some kind of Mexican dish? Great! Why not indeed?
The first thing I thought of was tacos. Add some taco seasoning and Bob’s your uncle. But I like my tacos in crispy corn shells. And I have yet to figure out how to make crispy corn tortillas. But I do know how to make flour tortillas. There you go. So, then the next decision. Enchiladas or burritos. After researching the difference between an enchilada and a burrito, I learned that an enchilada is typically made with a small corn tortilla and is covered in a sauce. While a burrito is made with a larger flour tortilla and is usually wrapped without a heavy sauce covering. So, both tacos and enchiladas were out. That left burritos. OK by me, I love burritos. But now, how to make a burrito filling?
So, I went online to find the perfect recipe. And luckily, I found this recipe on the allrecipes.com site. However, I did make a few minor changes. But not enough to make a never mind. (I love that expression.) Anyway, the burritos turned out great. And they were fast and easy to make. (Well, they were fast and easy to put together after I made the flour tortillas and guacamole. Which as you might suspect, making homemade tortillas takes a fair amount of time. Guacamole, not so much. But it all adds up.)
And yes, I do realize, not everyone is as crazy as I am about making their own bread products. But I will always remind you that homemade bread and in this case, tortillas are tastier, cheaper, and contain only unbleached all-purpose flour, salt, baking powder, veggie oil, and water. Whereas, for example, Mission Large Flour Burrito Tortillas – 16 count ($6.99 at Fred Meyer) are made from Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Interesterified Soybean Oil, Hydrogenated Soybean Oil and/or Palm Oil), Contains 2% or Less of: Salt, Sugar, Baking Soda, Sodium Acid Pyrophosphate, Distilled Monoglycerides, Fumaric Acid, and Calcium Propionate and Sorbic Acid (To Maintain Freshness).
OK, I’ve climbed down off my soapbox. So, back to this recipe.
If you ever find yourself with leftover cooked meat (beef, pork, chicken, ostrich, etc.), consider disguising it in the form of a filling for burritos. Not only will your family heave a sigh of relief for not having to eat the same meal yet another time, but you can also take pride in serving a relatively healthy lean meat reinvention.
Well, that’s it for today. The sun is shining and Mt. Baker, in all its gender-neutral glory, is gracing my view as I type up this post. (See photo below.)
But before I leave you in peace, I must mention the name of the last book I finished. Stormy Weather by Carl Hiaasen. And I must say, if you have not read any books by Carl Hiaasen, then you are missing out.
Carl Hiaasen does not write conventional mysteries. His characters run from bat —- crazy (but lovable) to the most corrupt politicians and bureaucrats imaginable. And in many of his books, people who don’t respect nature or are only interested in obtaining more wealth or power get theirs in an unconventional way. And since I can’t find any mention of the good guys winning in real life, I find reading about outlandish ways to punish those for whom I wouldn’t offer a glass of water if they were dying of thirst, these works of fiction make me laugh. And to tell you the truth, I need to laugh. It’s a crazy world right now. And given a choice, I would rather laugh than cry.
And as always, peace and love to all.
1 T. vegetable oil
½ onion, chopped
1 clove garlic, minced
½ c. diced tomato
2 c. chopped cooked roast beef
1 (8 oz.) can or jar Mexican salsa (mild to hot) (your choice)
1 (4 oz.) can diced green chiles
1 tsp. toco seasoning
tiny pinch crushed red pepper flakes, opt.
5-6 flour tortillas (see recipe for homemade flour tortillas below)
2 c. grated sharp cheddar cheese, divided
shredded lettuce, opt.
sour cream, opt.
guacamole, opt.
Heat the oil in a skillet over medium-high heat. Stir in the onion and cook until tender and transparent, about 5 minutes. Add the garlic and cook for 1 minute. Mix in the diced tomato, roast beef, Mexican salsa, chiles, taco seasoning, and crushed red pepper flakes.
Bring the mixture to a boil. Reduce heat to low, and simmer, uncovered, for 25 minutes, or until thickened.
Arrange tortillas on a clean, flat work surface. Spread an equal amount of the beef mixture in the center of each tortilla. Sprinkle evenly with half of the cheese. Fold over ends and sides to make a package.
Place the burritos in a lightly greased 9×13-inch pan. Sprinkle the burritos with the remaining cheese and bake in a pre-heated 400-degree oven for about 15 minutes, or until the cheese melts. Serve with lettuce, sour cream, and guacamole. Or any other condiment that takes your fancy!
FLOUR TORTILLAS
3 c. unbleached all-purpose flour, fluffed
1 tsp. kosher salt
1 tsp. baking powder
⅓ c. vegetable oil
1 c. warm water
Combine flour, salt, and baking powder in the bowl of your stand mixer. Using the dough hook, mix dry ingredients until well combined.
Add oil and water with mixer running at a low speed. After about 1 minute, or when mixture comes together and begins to form a ball, continue to mix for 1 minute more or until the dough is smooth.
Transfer dough to a lightly floured work surface. Divide into 8 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow them to rest for at least 30 minutes (or as much as 2 hours) before proceeding.
After the rest period, heat a large non-stick pan or griddle over medium heat. Roll a dough piece into a very thin, rough circle, about 7-8 inches in diameter, while keeping the work surface and rolling pin lightly floured.
When the pan is hot, place the dough circle into or onto the pan and allow it to cook about a minute or until the bottom surface has a few light brown spots and the uncooked surface is bubbly. If it is browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few golden-brown spots on the underside of tortillas, increase the heat a bit.
Using a spatula, flip to the other side and cook for 15-20 seconds.
The tortillas should be nice and soft but have a few small brown spots on the surface. While the first tortilla is baked, roll out the second so it is ready to bake when the first one is off the griddle. Then proceed the same way until all the tortillas are baked.
Note: Don’t be tempted to roll out all the tortillas before starting to bake them. Or if you do, stack the uncooked tortillas separated by parchment paper or you will never get them apart.
Remove the baked tortilla from pan and stack to help keep the tortillas soft.
Serve the tortillas warm or allow them to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
Or, for this recipe, fill the tortilla as instructed above.
Store extra tortillas in an airtight container or Ziplock bag at room temperature for 24 hours or refrigerate for up to 1 week.
To freeze, separate tortillas with waxed paper and place them in a Ziplock bag before placing them in your freezer.
Mt. Baker with Camano Island’s very own Barnum Point in the foreground. The water is Port Susan Bay.
Well, apparently, I thought these two simple veggie dishes were “too insignificant” to even bother to take a photo. “Too Insignificant” meaning something so unimportant or small that it was not worth considering or paying attention to; essentially completely negligible or irrelevant. Well, that may have been the case when I prepared both of these recipes as almost an afterthought to accompany the more exciting and note-worthy entrée. That is until I sat down to dinner and thoroughly enjoyed the first bite and every bite thereafter of these simply prepared veggies. So, I thought you might profit from my disdain. And believe me, I’ll try hard not to let this happen again. Starting today, I plan to take a picture of every item I bake, boil, steam, fry, etc. etc.
So, if you too like simple recipes that are quick and easy to fix, these recipes definitely fit the bill. And no, they aren’t fancy. But they are doable even if you are a harried working mom or dad that just got home from work and instead of being greeted with “welcome home” or “how was your day”, you are greeted with “I’m hungry”, “what’s for dinner”, or my personal favorites – “I need 2 pieces of poster board and some colored pens for class tomorrow” and “I need a white shirt for the band concert tomorrow night”. Yes, ladies and gentlemen, I have been there too!
So, if these two recipes help you get dinner on the table, my work here is done!
And for you parents who wonder “will this ever end”, believe me when I say – yes it will. And one day when you are older, you will realize that you would give almost anything for 1 more day of your kids asking you “what’s for dinner”?
Peace and love to all.
OVEN ROASTED SWEET POTATO CHUNKS
2 T. extra virgin olive oil, plus more to coat the baking dish or pan
2 lg. sweet potatoes, peeled and cut into ¾-inch chunks
¼ tsp. dried oregano
¼ tsp. kosher salt
freshly ground black pepper
Coat the bottom of a baking pan or dish with just a thin coating of olive oil.
Place the cut sweet potatoes in the baking dish, along with the oregano, salt, and pepper. Stir to combine.
Bake in a pre-heated 350-degree oven until the sweet potato chunks are soft and fork-tender, for about 45 minutes to 1 hour, turning them halfway through the baking process.
Remove from the oven and serve immediately.
BUTTER LEMON BROCCOLI
1 head broccoli, cut into florets and peeled stems
2 T. unsalted butter
1 T. fresh lemon juice
1 tsp. lemon zest
½ tsp. kosher salt
freshly ground black pepper
Steam* the broccoli until crisp tender; remove from pan.
Melt the butter in a non-stick fry pan over medium heat. When the butter melts and starts to foam, add the lemon juice and cook for 30 seconds.
Add the steamed broccoli, lemon zest, salt, and pepper. Toss until the broccoli is well-coated.
Serve immediately.
*Because I have an inquiring mind, I decided to research whether it is nutritionally wiser to steam broccoli (and other veggies) or to cook them in a microwave. And from everything I have read, the best way to retain vitamins and nutrients while they are being cooked is to use short cooking times that limit the exposure to heat and a cooking method that uses as little liquid as possible. This can be achieved with a microwave, although most studies show that the very best way to retain nutrients in vegetables is to steam them.
And even more interesting and enlightening – if your primary goal is to preserve the most nutrients in your vegetables, then steaming is generally considered better than roasting, as steaming retains more vitamins and minerals, especially water-soluble vitamins like vitamin C.
And finally, boiling vegetables is generally considered the least healthy way to cook vegetables because it causes the greatest loss of nutrients.
Now, to be honest, steaming does not retain the color of veggies the way nuking them does. And the fantastic flavor of veggies that have been roasted is incomparable. But for pure nutritional value, steaming is the recommended method.
OK, I made this spread as a quick and easy appetizer during the holidays. And because I was super busy, I forgot to take a picture. But I found a picture of my Neufchâtel Cheese and Olive Spread which is just one of the recipes you will find on my post entitled Neufchâtel – Spread the Word! So, I cheated and used the picture from that post on this post because the two spreads really do look alike. And yes, the two recipes are very similar, but just enough different to give you a choice. (And aren’t choices always welcome!) Anyway, if you want a fast and easy spread that will be a wonderful addition to any appetizer spread, this is the recipe for you. It’s creamy, full of olive flavor, and just amazingly yummy.
Well, I’m going to keep this post as short and savory as I can today. But before I leave you to your own devices, let me tell you about the latest book I just finished. First of all, it was a very well-written book, and I advise you to read it. But be warned, it’s a hard read. At least it was for me, because I was a young woman during the Vietnam War years. Men, or should I say boys, I knew were killed in that war. No women that I knew of, but several brothers of my friends lost their lives. And men I have known later in my life who to all appearances lived a good life after they returned from service, still prematurely lost their lives because of the horrific and devastating effects of Agent Orange. Agent Orange was a chemical herbicide and defoliant used by the U.S. military during the Vietnam War. It was part of the military’s herbicidal warfare program. The U.S. military used Agent Orange from 1961 to 1971. Agent Orange can be directly linked to at least 14 different diseases that greatly affected the lives of the men and women who were in the service during those years and therefore exposed to this toxic chemical compound.
The Women, the title of this amazing book written by Kristin Hannah, mainly tells the story of one of three nurses who decided after nursing school that she wanted to serve the war effort in Vietnam. And as I was reading and learning about the naivety of this main character, I saw myself clearly at that age. Most of us were just so innocent and naive. But I think we were all, both male and female, blessedly naive in a very good way. Compared to what young men and women face today, I wouldn’t trade places for the world.
So, please continue to be kind to the younger generation. It is simply a different world from what many of us were lucky enough to experience. And it’s not going to get any better until we all make an effort to make life better for everyone. No matter what color or flavor they come in!
Peace and love to all.
1 pkg. (8 oz.) cream cheese, room temp. (You can use Neufchâtel cream cheese if you prefer a lighter and easier to spread spread)
½ c. very finely chopped pitted black olives
½ c. very finely chopped pimento-stuffed Spanish olives
1 T. extra virgin olive oil
¼ tsp. granulated garlic
pinch seasoned salt
Mix all the ingredients together and chill for a minimum of 2 hours (overnight is best).
Serve at room temperature with crackers and/or crudité.
OK, this post is basically about a French tart by the name of Lorraine. Well, not quite. But it is a recipe for a savory tart from the Lorraine region of France. And yes, I already have several quiche recipes on this site. But each is just a little bit different. And because this is the easiest quiche (savory tart) I have ever made, I decided you might like this recipe too.
Now, the picture you see above is what I made. But after tasting the quiche, I decided next time I would not include the spinach which is the green leafy stuff you see in the picture. As it turned out, the spinach overwhelmed the other flavors. And even though I love spinach and use in some of my other quiche recipes, it didn’t work for me this time. And I feel it wouldn’t work for you either.
But if you feel like adding it, be my guest. I feel like all my recipes that don’t include a precise balance of ingredients, particularly leavening agents like baking powder or yeast to achieve the desired rise and texture in baked goods, are fair game. Make them your own. Use ingredients you and your family like. Be creative!
Speaking of new and creative ways to make crust, you just must try this pat-a-pan crust. I wouldn’t advise you to use this recipe for an apple pie, for example. Not enough structure. But for a quiche it is perfect. And crazy easy to make.
Well, that’s it for today. Mr. C. has an early rehearsal tonight so dinner must be on the table at 5:00 pm. So, I better get going. Because today’s adventure in the kitchen will find me experimenting with ingredients to turn leftover pot roast into a glorious filling for burritos. And since burritos are usually made with flour tortillas, I must make the tortillas too. (They are just so much better than the ones you get in a grocery store.) And then, there’s the guacamole, which unfortunately isn’t going to make itself! So, as you see, I have my work cut out for me.
So, until I return with yet another fun recipe for you, peace and love to all.
PAT-A-PAN CRUST
1½ c. unbleached all-purpose flour, fluffed
3 T. whole-wheat flour
½ tsp. fine sea salt
½ c. vegetable oil
3 T. whole milk
Place the all-purpose flour, whole wheat flour, and salt in the pie pan and mix with a table fork until blended.
Combine the veggie oil and milk with the same fork until creamy.
Pour over the flour mixture.
Mix with that same fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Set aside.
QUICHE FILLING
8-inch pie crust, unbaked and set in pie plate (see my recipe above or use your favorite bottom crust only recipe)
8 slices thick, meaty bacon, chopped and cooked until crisp
2 c. grated Gruyère cheese
¼ c. finely chopped green onion or 1 large shallot, finely minced
¾ tsp. dry mustard
1⅓ c. milk (whole milk is best)
4 eggs
ground nutmeg
Scatter cooked bacon over pie crust. Layer cheese on top of bacon. Add chopped green onions or shallot.
Whisk the dry mustard, milk, and eggs together. Hint: Place dry mustard in bowl and add just a tiny splash of the milk. Whisk until there are no mustard powder lumps. Then add the remaining milk and eggs and whisk all together. (If you add all the ingredients together at once, you often end up with mustard lumps that, trust me, are very hard to incorporate with the other ingredients.)
Pour liquid mixture into the pie pan. Sprinkle lightly with ground nutmeg.
Bake in a pre-heated 400-degree oven until set, about 45 minutes. Remove from oven and let rest for about 5 minutes before serving
Hint: to keep your pie crust edge from getting too brown, cover with aluminum foil.
Last Sunday morning I decided I wanted to go out for dinner. But then, for whatever reason, I changed my mind and decided instead that I just wanted to stay home and have homemade pizza. Mr. C. immediately agreed with my idea and offered to go to the store for any ingredients I needed. (We both love homemade pizza.)
So, off he went to procure pepperoni, bulk sausage, mushrooms, and mozzarella cheese.
And since I was desirous of keeping life as simple as possible for myself, I decided to wing it and try making a pizza crust that took little effort. And the recipe you find below is what I came up with.
Now one of the problems I have always had with making homemade pizza is that the crust never seems to get done before the toppings are hot and the cheese is melted and nicely browned. That’s because I am never skimpy with the amount of topping I use. In fact, I usually add way more than is necessary. So, I decided this time to pre-bake the crust for a few minutes before adding all the yummy toppings. And it worked.
So, if you too love homemade pizza, I think you should consider making this crust.
And since I’m sure you wondered what I put on this crust, find my recipe for Easy Pizza Sauce below along with the toppings I chose to use on this pizza.
1 c. warm water
1 tsp. granulated sugar
1 T. instant or active dry yeast
1 tsp. fine sea salt
1 T. extra virgin olive oil
2 c. unbleached all-purpose flour, or more as needed
Combine warm water, sugar, and yeast in the bowl of your stand mixer and stir to combine. Let mixture sit for 5 minutes, or until it becomes bubbly. Add salt, olive oil, and 2 cups of flour.
Using your dough hook, kneed until a ball begins to form (dough will be very sticky). Add more flour as needed to create a soft dough. (Part of the dough will cling to the bottom of the bowl, but that’s exactly what you want.)
Cover the bowl with plastic wrap and let it rise for a few minutes or up to an hour. Then plop the dough out of the mixing bowl and spread it onto a lightly greased baking pan in whatever shape or thickness your heart desires. (I use a half-sheet pan 17.9″L x 12.9″W x 1″H.) I just use my fingers to force the dough into the whole pan with the edges thicker than the main part of the crust.
Bake unadorned in a pre-heated 475-degree oven for 7-8 minutes. (This allows the crust to be done at the same time as the toppings are hot and the cheese is melted.)
Remove from the oven and add sauce and any toppings you desire.
Place back in the oven until the crust is golden brown (14-15 minutes) and the cheese has melted and a nice golden brown.
Remove from oven and let sit for 5-7 minutes before serving.
EASY PIZZA SAUCE
2 T. tomato paste
3 T. extra virgin olive oil
2 tsp. chopped dehydrated onion
1 tsp. Italian Seasoning
¼ tsp. granulated garlic
freshly ground black pepper
pinch fine sea salt
tiny pinch crushed red pepper flakes, opt.
⅓ c. finely diced fresh tomatoes, opt.
Stir altogether. Spread on pizza dough after the first baking.
My Favorite Toppings (as pictured above)(and in that order)
True fact. I could eat some variation of bread/biscuit/gougères*/etc. with every meal if I thought this chunky body wouldn’t get even chunkier! But alas, I must use the 3 percent** of my brain God gave me, to at least try to eat nutritionally.
But sometimes, I can’t even consider serving a certain dish without a hunk of some kind of bread on the side. And last night was no exception.
But what I wanted last evening to go along with Pot Roast with Potatoes, Onions, and Carrots (recipe on this site) was a simple to prepare savory drop biscuit. I didn’t want to chop fresh herbs (which would mean a trip to the grocery store) or mess with getting cold butter incorporated into flour. I wanted simple from start to finish.
I found several recipes that used melted butter, but none that used dried herbs. Fresh herbs, yes. But being the audacious gal that I am, I decided someone had to try using dried herbs and veggies. So, the recipe you find below is what I came up with. And oh my, the biscuits were absolutely delicious. Tender on the inside and crusty on the outside. And perfect with the pot roast. But truly, these biscuits would be perfect any time a savory biscuit would complete your menu.
Suffice it to say, I will be making these biscuits regularly.
And even if you have never made a biscuit in your life, there is no way you can fail with this recipe. Seriously!
So, on that happy note, as always, peace and love to all
*Gougères are baked French cheese puffs made from choux pastry and cheese. They are crunchy on the outside and soft and hollow in the middle. And yes, I have a great recipe. But no, I have not posted it yet. I plan to rectify this abysmal failure as soon as I get my act together!
**After just watching Defending Your Life, a 1991 film written, directed, and starring Albert Brooks, I learned that the average person only uses 3% of their brain. I think I may be closer to 2%! (But do watch this movie. It’s a hoot!)
2 c. unbleached all-purpose flour, fluffed
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
freshly ground black pepper (a couple of grinds)
4-5 tsp. Italian seasoning
2 tsp. dried chives
½ tsp. granulated garlic
½ c. (1 stick) unsalted butter, melted
1 c. cold buttermilk
Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, pepper, Italian seasoning, dried chives, and granulated garlic together.
In a separate bowl, stir melted butter and buttermilk together. Pour the wet ingredients in with the dry ingredients and mix just until combined.
Using an ice cream scoop (I used a #16 – scant ¼ cup) or a large spoon, scoop biscuits onto prepared baking sheet, spacing them 2-inches apart.
Bake biscuits in a pre-heated 425-degree oven for 15 minutes or until the edges start to turn golden.
Remove from the oven and allow the biscuits to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. To serve warm, nuke them on high for a few seconds. Store in an airtight container in your fridge.
OK, I have made and posted a lot of soup recipes over the years. And that’s because I love soup. And many of them I make over and over again. Why? Because a) I have all the ingredients on hand, and b) the soups are very tasty and good for us.
But for whatever reason I went online the other day and found this recipe on the sipandfeast.com site. And lo and behold, I had every single ingredient either in my pantry or in my fridge. So, then, why the heck not make this soup? So, of course, that’s just what I did! (And contrary to popular belief, I ain’t no dummy! When providence presents itself, I jump on the bandwagon and just go with it.)
So, with recipe in hand, I followed this wonderful recipe I found on the sipandfeast.com site as religiously as possible. (And for me, that’s almost impossible to do!) But really, the only thing I changed was to add fresh spinach because I desperately needed to use it up before it proceeded into its last stage of life. That stage being the “melting into sludge” possibility that every fresh veggie envisions, but hopes will never happen! (Don’t we all!)
Anyway, I made this soup, and it was absolutely delicious.
So, if you too would like to serve your family and friends a nutritious and flavorful soup, I recommend you give this recipe a try.
Before I let you go, let’s talk about lentils. For a very informative article discussing all that you ever wanted or needed to know about the various types of lentils, I suggest you read “6 Types of Lentils with Their Differences and How to Use Them” on the countrylifefoods.com site. Very informative. You can even order lentils on this site. Imagin that! (And no, I do not get a kickback from mentioning this site. It’s just a site where you can order lentils in case you are in a locale like I am with grocery stores which only carry one type of lentil. And even then, you are lucky to have brown lentils available!) (I feel your pain!)
Anyway, whichever lentil you choose, or can find either on the internet or at your local purveyor of many things edible, do make this soup. And if you don’t have every single veggie I used, not to worry. Use what veggies you have on hand. This is a versatile soup. Make it your own.
And as always, peace and love to all.
2 T. extra virgin olive oil, plus more to drizzle on soup at table
1 lb. bulk mild or sweet Italian sausage
1 lg. onion, diced
2 celery ribs plus leaves, diced
2 med. carrots, diced
1 med. zucchini, diced
6 cloves garlic, minced
1 c. dry white wine
1 (14-oz.) can diced tomatoes (preferably Italian)
6 c. chicken stock or broth
2 c. water
2 T. veggie base (I use Better Than Bouillon Vegetable Base)
1½ c. green lentils (brown lentils are fine too)
1-2 rinds Parmigiano-Reggiano, opt.
½ c. flat leaf Italian parsley, minced
¼ c. packed chopped basil leaves
2 c. chopped fresh spinach
grated Parmigiano-Reggiano, to serve at table
Heat the olive oil in a large heavy pot and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown remove the sausage with a slotted spoon to a bowl and set aside.
Add the onion, celery, and carrot. Cook until the veggies are soft while stirring periodically.
Add the zucchini and garlic and cook until the garlic is fragrant. About 1 minute.
Add the wine, and cook until the wine is reduced by half, and add in ½ of the cooked sausage, chicken stock, water, chicken base, tomatoes, lentils, and the Parmigiano-Reggiano rinds. Bring to boil.
Once boiling, lower the heat and cook over a simmer until the lentils are soft, about 45-50 minutes. If the soup is too thick at this point, add a bit of water.
After the lentils are tender, remove the Parm rinds, taste, and add salt and pepper as required. Then add the parsley, basil, spinach, and remaining cooked sausage and stir. Bring back to a boil.
Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano. Warm crusty bread is always wonderful with this soup.
OK, I am always trying new and different recipes for spreadable cheese. Why? Because I am a cheese lover. And for me, there is nothing better than spreadable cheese on a cracker as part of a perfect appetizer spread. Suffice it to say, I wish I had tried this recipe years ago. Instead of letting it happily reside in my “must try soon” pile of recipe printouts for more years than I care to disclose. (Bad me!)
Anyway, I had a small wedge of some expensive Rogue Creamery “Oregon Blue” cheese in my fridge I really needed to use. So, when I asked Jim what I could bring as my contribution for a dinner party Jim and Margo were hosting for our friend Tim’s (of Tim and Phyllis fame) birthday, I searched through my mile high pile of “must try soon” recipes and found this jewel.
And I must admit, it was only by showing amazing restraint that any of this mixture was left to share. I kept diving in to “taste and adjust seasoning” when it was just perfect after the first bite. It was just that good! Easy to make and beautiful besides.
So, my advice to you is to make this spread sooner rather than later. You will not regret that decision.
Well, that’s it for now. After several days of research, I’ve finally booked our next trip, I know what I’m going to fix for dinner, and the principal character in my book has once again, found herself in a terrible jam.
And speaking of my latest read, I am currently enjoying a series by Cara Black. (And thank you Laura for introducing me to this series.) The protagonist’s name is Aimée Leduc. Aimée is a private detective in Paris without any restraint when it comes to putting herself in obviously harmful situations any normal person would run from in a New York minute! But then, isn’t that true of any hero in a mystery book? I mean really, what kind of a story would it be if as a reader you didn’t want to shout at the protagonist to not go into that dark alley or burning building, or get in that car with someone you suspect of being a killer, etc. etc.? What bloody fun would it be if the books featured realistic protagonists? None! I believe that’s why books of this genre are called – fiction! Duh! Fiction. Because no reasonably sane person, with half an ounce of sense, would EVER be as reckless as most protagonists in murder mysteries. Finding realism in the actions of mystery genre protagonists is tantamount to expecting certain politicians to be honest and have our country’s best interests at heart. Pure fiction!
And on that happy literary and political analogy, from our home to yours, peace and love to all.
4 oz. sharp cheddar cheese, grated
1 oz. blue cheese, crumbled (use really good blue or bleu cheese)
4 oz. (½ block) cream cheese, room temp.
2 T. mayonnaise
1 T. unsalted butter, room temp.
1½ tsp. Worcestershire sauce
scant ¼ tsp. seasoned salt, or more to taste
freshly ground black pepper, not too much
lg. pinch granulated garlic
pinch granulated onion
½ c. chopped toasted pecans
Place the cheddar cheese, blue cheese, cream cheese, mayo, butter, W. sauce, seasoned salt, pepper, granulated garlic, and granulated onion in the bowl of your food processor. Whirl until smooth. Taste and adjust seasoning.
Turn out onto a pretty plate and form into a rounded half ball. (So much easier to form the cheese mixture into a dome shape, rather than a ball shape. Also, it is much easier for people to serve themselves from a dome shape rather than breaking into a ball shaped slippery edible.) Then press the toasted pecan bits into the cheese.
Wrap the whole thing, plate and all in plastic wrap. Refrigerate for several hours or up to 3 days. Let the cheese come to room temperature before serving. (If you forget this step, or it hasn’t come to room temperature yet, you can nuke on high for 15-20 seconds. If the cheese indents easily with the tip of a clean finger, then you are good to go!)
Serve with plain tasting crackers because this cheese spread is incredibly tasty and fully flavored, and fancy crackers are simply not required. Spend your hard-earned money on good blue cheese!
So, confession time. Until yesterday I had never cooked a shank. And for the life of me, I couldn’t tell you why. Maybe because, best to my recollection, I had never eaten a shank until last year when we were served braised lamb shanks prepared by my sister-in-law Katie. I was blown away by the wonderful flavor and tenderness of the meat. And then just before Christmas, our dear friend Phyllis served braised beef shanks at a small dinner party we were fortunate enough to attend. And it finally dawned on me that shanks were just braised meat. Duh. Basically, as simple as that!
So, after that, I bought a couple of lamb shanks and tucked them in our freezer.
Jump forward a few weeks, and our dear friend Todd posted about fixing lamb shanks and that did it! I had to venture into braised shanks land. And oh, my goodness. Braised shanks ARE REALLY EASY TO PREPARE. All I can say is “where have braised shanks been all my life?” (And thank you recipetineats.com for this wonderful recipe.) (And sorry for all the changes.) And just because I’m sure you too were wondering, a lamb ‘shank’ is the lower part in the rear leg. The same joint in pork is the ‘hock’ and in beef, the ‘leg’. The equivalent joints on the front legs are ‘fore shanks’ for lamb, ‘knuckles’ for pork, and ‘shins’ for beef. And since you too may never have seen either lamb or beef shanks sold at your local grocery store, lamb shanks look like this.
Beef shanks are large, round cuts of beef with a bone running through the middle, between 2-3 inches thick, from the lowest part of a cow’s leg, just above the hoof. Beef shanks look like this.
So, if you too have had your head buried in sand while everyone around you has been enjoying shanks, then take my word that lamb shanks are easy to prepare and absolutely delicious. And no, I haven’t prepared beef shanks yet. But you can count on me to do so in the next couple of weeks. And when I find a great recipe, I will pass it on to you. As far as where you can purchase lamb or beef shanks, I’m afraid you are on your own. Bug the butcher at your local grocery store. That’s what I plan to do!
And as always, peace and love to all.
2 lamb shanks
½ tsp. kosher salt
freshly ground black pepper
2 T. extra virgin olive oil
½ onion, finely diced
½ c. finely diced carrot
½ c. finely diced celery
2 garlic cloves, minced
1¼ c. dry red wine
1 (14 oz.) can diced tomatoes (preferably Italian)
1 T. tomato paste
1 c. chicken stock
1 tsp. dried thyme
1 bay leaf
Pat the lamb shanks dry and sprinkle with salt and pepper.
Heat olive oil in a heavy based pot over high heat. (I use my Le Creuset Dutch oven.) Sear the lamb shanks until brown all over, for about 5 minutes. Remove lamb onto a plate and set aside.
Turn the heat down to medium low. Add the onion, carrot, and celery. Cook for 5 minutes or until the onion is translucent. Add the garlic and cook for 1 minute.
Add red wine, diced tomatoes, tomato paste, chicken stock, thyme, and bay leaves. Stir to combine.
Place the lamb shanks into the pot. Turn the stove up, bring liquid to a boil. Remove from heat, cover, and transfer to a pre-heated 350-degree oven for 2 hours.
After 2 hours,remove the lid, and check to make sure the lamb meat is ultra tender. If not, cover and keep cooking. (Ideal is tender meat but still just holding onto bone.)
Remove lamb onto plate and keep warm.
Pick out and discard bay leaves and thyme.
If required, bring veggie mixture to a simmer over medium heat and reduce slightly to a syrupy consistency. Or, if it is too thick, add a bit more chicken broth or water. Taste and adjust seasoning if needed.
Great served with Creamy Polenta (see recipe below)
And of course, both of these recipes can be doubled or tripled.
And if you have any left-over chunky sauce, don’t throw it away. Freeze it and add it to your favorite marinara sauce. That’s what I plan to do.
CREAMY POLENTA
2 c. water
¼ c. whole milk
scant ½ tsp. fine sea salt
freshly ground black pepper
½ c. polenta (I use Bob’s Red Mill yellow polenta)
½ tsp. extra virgin olive oil
In a medium pot, bring the water, milk, salt, and pepper to a high simmer. Slowly whisk in the polenta. Bring the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 20 minutes.
Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done.
If your polenta is too thick, whisk in a bit more water. (The polenta should be creamy.)
Turn off the heat and whisk in the olive oil. Cover and let stand for 5 minutes. Season to taste and serve hot.
Note: Polenta will thicken as it sits. If you are not serving it immediately, you can reheat it by whisking in more water or olive oil to make it smooth and creamy again.
