Sunday, June 2, 2013

Italian Parmesan Bread

I still love to bake no matter what time of year. With air conditioning you hardly know the difference in the summer, except maybe when the electric bill goes a little higher as it fights with the oven temps.  But the sacrifice is a must to achieve your own homemade breads. This recipe is great with any Italian meal and also grilled meats.

1 pkg. (1/4 ounce) active dry yeast
1 c. warm water ( 110-115 degrees)
3 c. all- purpose flour, divided
1/4 c. butter or margarine, softened
1 egg, beaten
2 T. sugar
1 t. salt
1- 1/2 t. dehydrated minced onion
1/2 t. Italian seasoning
1/2 t. garlic salt
1/2 c. grated Parmesan cheese, divided
Melted butter or margarine

Ina  large mixing bowl, dissolve yeast in warm water.
Add 2 cups flour, 1/4 cup butter, egg, sugar, salt, and seasonings.
Beat at low speed until mixed, about 30 seconds;  increase speed to medium and continue beating for 2 minutes.
Stir in remaining flour and 1/3 cup cheese; beat until smooth.  Cover bowl and let rise in a warm, place until doubled, about 1 hour.
Stir batter 25 strokes.
Spread batter into a greased 1 1/2 qt. casserole, brush with melted butter and sprinkle with remaining cheese.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees about 35 minutes or until golden brown.
Cool on wire rack 10 minutes before removing from the casserole.
YIELD: 1 loaf

My other blogs: Thyme for Herbs, gardening with herbs, and perennials, and Grabbin' A Bite, a restaurant review of West Michigan Eateries

Monday, March 25, 2013

Easy Cheddar Bread

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, gardening with herbs, and perennials
and  Grabbin' A Bite, a restaurant review of West Michigan Eateries

Saturday, February 23, 2013

Jeff Gordon's Mom's Creamy White Chili

   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, gardening with herbs and perennials Grabbin' A Bite, a restaurant review of West Michigan Eateries

Friday, January 4, 2013

Creamy Chicken and Noodles for Two

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
parsley (opt.)

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 Grabbin' A Bite