Monday, March 25, 2013
Looking over my older posts, I see that I have been a little remiss in listing my bread recipes, so I'm going to do a short series of some of my favorites, starting with Cheddar Bread.
This particular one is quick and easy and fulfills my self-imposed rule of including at least one herb.
Preheat oven to 350 degrees
3 c. all-purpose flour
4 t. baking powder
1 T. sugar
1/2 t. onion salt
1/2 t. dried oregano
1/4 t. dry mustard
1 1/4 c. shredded sharp cheddar cheese
1 egg, well beaten
1 c. milk
1 T. butter, melted
Combine flour, baking powder, sugar, onion, salt, oregano, dry mustard, and cheese in a bowl; set aside.
Combine egg, milk, and butter; add all at once to dry ingredients, stirring just until moistened.
Spread batter in a greased 6 1/2 in x 4 1/2 in loaf pan.
Bake at 350 degrees for 45 minutes.
YIELD 1 loaf
My other blogs: Thyme for Herbs www.thyme-for-herbs.com, gardening with herbs, and perennials
and Grabbin' A Bite www.grabbinabite.com, a restaurant review of West Michigan Eateries
Saturday, February 23, 2013
Tomorrow is the Daytona 500, a big day in this household. Much like the Superbowl for football, this Nascar racing event, brings people together to eat and cheer on their favorite driver. This year is particularly exciting because for the first time in history a woman is on the pole (1st position in the line-up) Go Danica!
This is a chili recipe from a book called Pit Stop in a Southern Kitchen by Jeff Gordon's Mom, Carol Gordon Bickford, and Dale Earnhardt's mother and Dale Jr.'s grandmother, Martha Earnhardt.
This particular chili recipe is Carol Gordon Bickford's. Her son just happens to be my favorite driver. Now -- Gentlemen and Lady -- Start Your Engines !!!!!
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
1 med. onion
1 to 1 1/2 t. garlic powder
1 T. vegetable oil
2- 15 1/2 ounce cans great northern beans, rinsed and drained
1- 14 1/2 ounce can chicken broth
2- 4 ounce cans chopped green chilies
1 t salt
1 t. ground cumin
1 t dried oregano
1/2 t pepper
1/4 t cayenne pepper
1 cup ( 8 oz) sour cream
1/2 c. whipping cream
In a large saucepan saute chicken cubes, onion, and garlic powder in oil until chicken is no linger pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat.
Simmer, uncovered, for 10 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately. Yields about 7 servings.
( Note: after sauteing chicken, you can add all ingredients in a crockpot and slow cook)
My other blogs: Thyme for Herbs www.thyme-for-herbs.com, gardening with herbs and perennials Grabbin' A Bite www.grabbinabite.com, a restaurant review of West Michigan Eateries
Friday, January 4, 2013
4 oz. uncooked wide egg noodles
2 c. water
1/2 lb. boneless skinless chicken breasts
3/4 c. chopped onions
2/3 c. chopped celery
1/4 t. salt
1/4 t. dried thyme leaves
1 bay leaf
1/8 t. white pepper
1/2 can cream of chicken soup ( about 5 oz.)
1/2 c. nonfat buttermilk
Cook pasta according to directions, omitting salt. Drain, set aside.
Meanwhile, bring 2 cups of water to a boil in Dutch oven over high heat. Add chicken breasts, onion, celery, salt, thyme, bay leaf, and pepper. Return to a boil. Reduce heat to low simmer, uncovered, for 35 minutes. Remove chicken. Cut into 1/2-inch pieces; set aside.
Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk. Stir in chicken and pasta. Sprinkle with parsley, if desired.
Makes two servings
If you like An Herbal Bedfellow, check out my other blogs Thyme for Herbs www.thyme-for-herbs.com. Grabbin' A Bite www.grabbinabite.com