Parmesan-Herb Biscuits

 

Parmesan-Herb Biscuits

Adapted from a Williams-Sonoma recipe

 

Ingredients:

2 cups all-purpose flour, plus more as needed

1 Tbs. baking Powder

1 1/4 tsp. kosher Salt

2 tsp. Sugar

8 Tbs. (1 stick) cold unsalted butter, cut into 8 pieces

1 cup grated Parmigiano-Reggiano cheese

1/4 teaspoon Garlic powder

2 Tbs. chopped fresh flat-leaf Parsley

3/4 cup plus 2 Tbs. Buttermilk

2 Tbs. unsalted Butter, melted (for brushing)

 

Directions:

To make the biscuits: In a large bowl, whisk together the 2 cups flour, the baking powder, salt and sugar. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form, then use your fingers to smear the butter into flat disks. Stir in the cheese, chives and parsley. Stir in the buttermilk until the dough just comes together.

 

Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold again into thirds, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1/2 inch thick. Using a floured 2 1/2-inch biscuit cutter, cut out the biscuits. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 13 biscuits.

 

Preheat an oven to 425ºF.

 

Arrange the biscuits on a greased baking sheet and brush with the melted butter. Transfer to the oven and bake until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean, 20 to 25 minutes. Let rest for 15 minutes before serving. Serves 8 to 10.

 

Chicken-Mushroom Stroganoff

I think everyone has heard me say that my hubby doesn't eat red meat or pork. That still leaves a lot of options for me to cook for dinner, even by eliminating it from our diets. There are so many other options, I find that I rarely miss it.

If I ever do, I may order a steak when we go out, or since we are in Bison country, possibly a spicy Bison burger. That usually satisfies my temporary craving, & I can go back to a seafood, chicken, & fish diet....which by the way, is quite delicious!

One of his favorites is egg noodles, with stroganoff. I replaced the red meat for chicken, and it still hits the spot!

Chicken-Mushroom Stroganoff

Ingredients:

1 pound Chicken breasts-cubed

3 cups chicken broth

3-4 cloves fresh Garlic-minced

1 yellow Onion-diced

2 tablespoons Butter

½ cup red Wine

4 tablespoons All-Purpose Flour

1 & ½ cup low-fat Sour Cream

1 pound Mushrooms-washed & sliced

½ cup fresh Italian flat leaf Parsley-minced

1 teaspoon Herbs de Provence

1-2 large sprigs fresh Rosemary

Salt & Pepper to taste

Olive Oil (for sautéing chicken)

Directions:

In a large pot, heat olive oil & sauté onions & garlic. Add herbs. Cook for about 2-3 minutes or until golden brown, & onions are clear in color. Add chicken, & cook for about 5 minutes. Add salt, pepper, spices, chicken broth, and stir well. Simmer on medium-low for about 15 minutes.

In a small frying pan, melt butter over medium high heat. Add mushrooms & a pinch of salt. Sauté & toss frequently until the edges of the mushrooms caramelize & have a golden brown color. Add to pot with chicken.

In a glass, add wine & flour. Mix well to remove any lumps. Add to chicken, mixing well. Cook for about 2-3 minutes, as the sauce thickens. Mix in sour cream, and then remove from heat. I served my stroganoff over the top of buttered homemade egg noodles.

**Recipe for homemade Egg pasta to follow!

Chicken Cutlets (Baked, not Fried)

....2012....and so I set out to "healthify" some of my frequent recipes, & family favorites. Just a small change can make a big difference to your health. Not to mention how several small changes add up in a good way.

The family loves chicken cutlets. Fried of course. So, to try & cut back I used the exact same recipe, but baked them. They were quite good. Good enough to EAT THAT IS!!!!

Baked Chicken Cutlets

Ingredients:

4 Chicken Breasts-cut horizontally into 2 pieces each

3 Eggs-beaten

1 cup Bread Crumbs-(I used Italian seasoned)

1 & ½ cups All Purpose Flour

1/3 cup grated Parmesan cheese

½ teaspoon Oregano

Salt & Pepper

2 teaspoons melted Butter combined with 3 teaspoons olive oil.

Directions:

Pre-heat oven to 400. Grease a flat baking sheet with sides, with olive oil.

Whisk eggs in a small bowl, add salt & pepper & set aside.

In a medium shallow bowl, combine dry ingredients, spices, and cheese. Mix well.

Soak each piece of chicken in egg, then dredge into flour-breadcrumb mixture. Pat each side so that the chicken is covered completed & forms a solid crust. Place on pan, & repeat.

With a pastry brush, brush each side of the chicken cutlets with the melted butter & olive oil mixture. Bake for 15 minutes, then flip each piece of chicken over. Bake for a remaining 10 minutes or until golden brown & crispy.

Roasted Tomato-Sherry Soup

Sherry Roasted Tomato Soup

6 Tablespoons Melted Butter

1 whole Medium Onion, Diced

1 -14 ounce can of whole peeled tomatoes-roughly chopped

1 cup water

6 cups Roasted Tomatoes-peeled & blended

3 Tablespoons Chicken Base

3 Tablespoons Sugar

A few pinches of Sea Salt

Black Pepper To Taste

1 cup Cooking Sherry

1-½ cup Heavy Cream

Chopped Fresh Parsley

Chopped Fresh Basil

Saute onions, herbs, and butter over medium heat until golden brown. Add tomatoes, sugar and seasoning.

Bring ingredients to a boil, then turn off heat & add the remaining Sherry and heavy cream. Stir well, bring to simmer & serve immediately. Optional: fresh chopped basil and flat leaf parsley….