Parmesan Baked Potatoes with Herbs and Garlic and ..........

These potatoes are cut in half and baked with the cut side down in a baking dish.
The recipe can be altered depending on how many people you need to serve.
It's not a specific recipe, but a concept for an alternative to the traditional Baked Potato.

It can definitely be adapted to your personal taste.
For example:
Add fresh chopped herbs like, parsley, dill, tarragon.
Add minced garlic or garlic powder with the parmesan cheese.

You can make them your own.
Here's the basic concept:

4 TBS butter melted
4 - 6 potatoes, cut in half, lengthwise
2 TBS grated parmesan cheese
see additional ingredients above to be creative.

Simply coat the bottom of a casserole dish with the melted butter.
In this recipe for 4 - 6 potatoes, it takes a 9"X13" casserole dish.
Adjust the size pan and the amount of the other ingredients for the amount of potatoes used.

Sprinkle cheese over the melted butter
Place the potatoes, cut side down in the pan
Bake at 400 degrees for 30 - 40 minutes or until tender.

I like to add herbs and fresh garlic or garlic powder on top of the melted butter and then add the potatoes.
Salt and pepper to taste when the potatoes are done baking.

Today, I made them with Butter, Fresh cut Dill from the garden, dried Dill Weed and French Gray Sel de Mer. I'm looking forward to trying a variety of herbs and seasonings.
Experiment and create your own!


Serve with Sour Cream, Chives, Shredded Cheddar Cheese, Bacon Bits, additional Butter.


Enjoy!
Peace in the Kitchen!

Black Pepper and Sage Biscuits with Sausage Gravy! Ree Drummond, The Pioneer Woman

I posted Ree Drummond's recipe for  The Best Ever Breakfast Potatoes, on the same episode she made these biscuits.
Texans love biscuits and these look amazing. You can't have a breakfast biscuit without gravy! 
She also made Sausage Gravy to go with these biscuits, recipe to follow.
I make the Sausage Gravy with Gimme Lean Vegetarian fresh Ground Sausage.

Black Pepper and Sage Biscuits:

6 cups all-purpose flour, plus more for dusting
1/3 cup powdered milk
5 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
2 teaspoons cream of tartar
1 teaspoon ground sage, finely chopped
1/2 cup or 1 stick cold butter, cut into bits
1/2 cup shortening, cold
1 1/2 cups buttermilk
1/2 stick melted butter

Directions:
Preheat the oven to 450 degrees F.

Stir together the flour, powered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.

Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.

Stir in the buttermilk so the dough comes together.

On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.

Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with melted butter.

Bake until golden brown, 10 to 12 minutes.

This recipe is doubled to make 32 biscuits.

Enjoy!
Peace in the Kitchen!





1 pound breakfast sausage, hot or mild ( I use Gimme Lean Vegetarian fresh Ground Sausage and add some cayenne pepper or Adobo Seasoning to kick up the flavor) , add it in when you brown the sausage. Brown in 2 TBS of vegetable oil when using vegetarian sausage. Otherwise omit oil with meat sausage.

1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste

Directions:
With your finger, tear small pieces of sausage and add them in a single layer to a large, heavy cast iron, skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

This recipe can be easily doubled to serve 24.

Enjoy!
Peace in the Kitchen!

Best Breakfast Potatoes Ever! Ree Drummond, The Pioneer Woman

In Texas, we make a lot of breakfast potatoes. We also have a place in the mountains of Colorado and breakfast is one of the best meals of the day. Breakfast outdoors always includes potatoes made in cast iron. 
I never thought about posting a recipe, we just get out a large cast iron skillet and make them. There was never a recipe. I'm not sure they are never made the same two times in a row. They're always based on available ingredients.
I recently saw an episode of The Pioneer Woman and Ree Drummond was doing a segment on Breakfast.
There were several recipes that were appealing to me, especially this one!
For those who aren't comfortable cooking without a recipe, this one's for you.
These are baked on sheet pans, I bake them in cast iron skillets in a single layer.


5 pounds red potatoes, roughly chopped
8 cloves garlic, hand minced
2 onions,  roughly chopped, large chop
2 green bell pepper, seeded and roughly chopped
2 red bell pepper, seeded and roughly chopped
1/2 cup olive oil
1 stick butter, melted
1 teaspoon seasoned salt
1 teaspoon cayenne pepper
1 teaspoon seasoned salt

1 teaspoon ground black pepper

Directions:
Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Begin baking at 425 degrees for 20 to 25 minutes on 2 sheet pans, shaking the pan twice to get them in a single layer.

After 25 minutes increase the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.

Sprinkle with a little more salt and pepper before serving.

Enjoy!
Peace in the Kitchen!

Pumpkin Biscuits / Thanksgiving 2013

I like pumpkin, I have many recipes utilizing pumpkin.
I have a great recipe for Pumpkin Soup that I've been making since 1976.
I re posted the recipe at the end of this biscuit recipe.
I would serve these biscuits with the soup.

I'll  make these biscuits for this year's Thanksgiving dinner.

Pumpkin Biscuits:

1 1/4 C flour
2 TBS + 1tsp sugar
1 TBS + 1tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 C canned pumpkin puree
1/4 C butter, melted

Serve  warm with Honey Butter, recipe to follow.

Large Bowl, sift together:
flour
sugar
baking powder
salt
nutmeg
cinnamon

Add:
pumpkin
nutter
Mix Well

Place dough on a floured surface
Knead until smooth
Roll out to 1/2" thick
Cut biscuits with a 2" round biscuit cutter

Place on a sheet pan
Bake at 400 degrees 10 to 12 minutes


Honey Butter:
1 C butter, softened
1/4 C honey
Whisk together until smooth

Enjoy!
Peace in the Kitchen!



Here's my recipe for Pumpkin Soup:

1976, from my Best of the Best Recipes

I've made this Soup many times. I prepare it for Thanksgiving

It's a Cream of Pumpkin Soup (made, baked and served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup.

1- ( 7 - 8 lb.) Pumpkin ( Cut a circle around the top and keep the stem on)

4 Cups of Croutons

1 1/4 C Grated Swiss or Emmenthal Cheese

4 C Half and Half

Salt

Fresh Ground Pepper

Ground Nutmeg, a good pinch

As mentioned above, cut off the top of the Pumpkin and reserve for an attractive cover when serving this Soup.

Scrape out the pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the pumpkin

Fill the shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese

Season the Half and Half with Salt, Pepper and Nutmeg

Pour the mixture into the Pumpkin

Replace the top of the Pumpkin

Place it in a Roasting Pan

Bake in a pre-heated 350 degree Oven for 2 hours.

Stir occasionally

Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table

Ladle into Soup Plates

Enjoy!

Peace in the Kitchen!

Roasted Red Pepper and Eggplant Dip

I've been looking for a good Roasted Red Pepper Dip.

I haven't had much success finding something that impresses me.

I decided to create my own, based on several that I researched.

Here's my recipe for Roasted Red Pepper and Eggplant Dip:

3 medium eggplants, cut in half long ways

4 cloves of garlic, sliced

3 TBS olive oil, divided

1 C Roasted Red Peppers, (you can purchase them in a jar)

1 TBS chopped fresh oregano

2 TBS lemon juice

salt and pepper to taste

Arrange the eggplant, cut side up on a baking sheet pan

Make slits in the eggplant and insert pieces of garlic

Drizzle the eggplant with 2 TBS of olive oil

sprinkle with salt

Bake at 400 degrees for 1 hour

Remove the eggplant from the oven , cool completely, scoop out the interior and add to a food processor.

Add:

red pepper

oregano

1 TBS olive oil

lemon juice

salt and pepper

Puree until smooth.

Serve with pita chips, toasted baguette slices...... etc!

Enjoy!

Peace in the Kitchen!

California Breakfast!

We have a son that lives in California. We recently spent time there. I blogged about the many restaurants we experienced and the amazing food we ate.
Today, he sent me a picture of his new favorite breakfast. It looks very appealing to us.
It's simple and easy to prepare.

Egg whites scrambled with chopped fresh Cilantro served with sliced Avocado, Pico de Gallo and Corn Tortillas. He said: "make a taco, eat and smile" We will definitely do that!

I have a recipe for my original Pico de Gallo that anyone can make to serve with this recipe.

Texans love homemade Pico de Gallo and today I found out why.

I went to the grocery store to get a small amount.

I didn't really need a lot for the recipe I was making.

It didn't look very good.

I bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes,diced

1/2 of a medium sized Onion, diced

1/2 a bunch of Cilantro, chopped

2 medium Jalapenos, diced.

1 tsp Adobo Seasoning

Salt and Pepper to taste

Mix all ingredients together in a small bowl.

Refrigerate.

Enjoy!

Peace in the Kitchen!

Rustic Bean and Sausage Soup

Soup is one of my specialities. I look forward to the weather becoming cooler and the approaching Fall and Winter Seasons to begin making soup!
I have so many original soup recipes and I make soup every weekend during the cooler months.
Here's a good Hearty, Rustic Fall soup.
I make it vegetarian with Gimme Lean fresh Ground Sausage.

2 packages of Gimme Lean Vegetarian fresh Ground Sausage
1 onion, diced
2 cloves of garlic, minced
1 - 28oz. can of diced tomatoes, including liquid
1 - 15oz. can of red kidney beans, drained
1 - 15 oz. can of black beans, drained
1 - 15oz. can of navy beans, drained
2 C vegetarian beef broth (I use Better that Bouillon brand), it's available in Beef, Chicken , Vegetable and Mushroom).
1 TBS grated parmesan cheese
1 TBS chopped fresh basil leaves

In a soup pot, cook the sausage, onion and garlic on medium heat until the sausage is browned .
Add the rest of the ingredients and simmer the soup until it reaches a boil.
Reduce heat , cover and continue to cook until ready to serve.

Serve hot with large croutons or slices of French Baguette.

Enjoy!
Peace in the Kitchen!