Golden Parmesan Potato Wedges

Golden Parmesan Potato Wedges

1/2  Cup  Flour

1/2  Cup  grated Parmesan Cheese

1-1/2  teaspoons  Seasoned Salt

1/4  teaspoon  Black Pepper

8  large  Russet Potatoes, each cut into 6 wedges if you have a crinkle cutter, now is an excellent time to use it

1/2  Cup  Butter, melted

Your favorite dipping sauces for serving: BBQ, Ranch, Honey Mustard, Buffalo...

Preheat oven to 375*.  In a large bowl, mix together dry ingredients.  Rinse prepared Potatoes, shaking off excess water; coat well with Parmesan mixture.  Place Potatoes, skin side down, on a foil-lined rimmed baking sheet.  Sprinkle with any remaining Parmesan mixture.  Drizzle with melted Butter.  Bake at 375* for 1 hour.  Serve with your favorite dipping sauces to 6-8 hungry people--teenagers especially love this recipe!

Variation:  Add 1/4- to 1/3-cup of your favorite BBQ Dry Rub to the dry ingredients for BBQ Parmesan Potato Wedges.  I get my dry rub in bulk at WinCo.  Yummy!

"And whatsoever ye do,

do it heartily,

as unto the Lord,

and not unto men;

Knowing that of the Lord

ye shall receive the

reward of the inhieritance:

for ye serve the Lord Christ."

Colossians 3:23 & 24

   

Make Your Own BLT Bar

Southwestern Corn Slaw

Southwestern Corn Slaw

3  Cups  Shredded Red Cabbage

3  Cups  Shredded Green Cabbage

1  Tablespoon  Kosher Salt

1  Cup  Roasted Corn

1  seeded and thinly sliced  Poblano Pepper

3  Green Onions, thinly sliced

1/4  Cup  chopped Cilantro

Dressing:

1  Avocado

1/3  Cup  Lemon Juice

1/3  Cup  Olive Oil

1/3  Cup  Water

In a large colander, toss together the Cabbages and the Kosher Salt.  Let sit for 1 hour (over the sink or a large bowl), then rinse and dry well.  (Here's a tip:  if you have a mandoline, use it to make quick work of shredding the Cabbages--goes so much faster, and you won't end up with chunky Slaw.  Here's another tip:  don't be like me and forget to buy the Red Cabbage.)

In a blender, puree the Dressing ingredients.  Toss over the Cabbages and add remaining Slaw ingredients, tossing to blend.  Serves 8-10.  Serve with Slow Cooker Cajun Pulled Pork.

We all aren't super big fans of Coleslaw, but we really enjoy this one.  I think it's because it's actually pretty mild (unless you get a spicy Poblano!) and the Avocado gives it a creamy flavor without any Mayo at all!  Pretty dandy, I think!

"A good name is rather to be chosen

than great riches,

and loving favor rather than

silver and gold."

Proverbs 22:1

Adapted from Food Network: 50 Slaws, June 2013

 

My Favorite Basic Bread Dough

My Favorite

Basic Bread Dough

2  Tablespoons  Instant Yeast
2-1/2  Cups  Warm Water
3/4  Cup  Sugar
3/4  Cup Melted Butter
2  Eggs
2  teaspoons  Kosher Salt
8 to 8-1/2  Cups  White Flour

In a large mixing bowl, combine the Yeast, Warm Water, and Sugar.  Stir, then set aside for a few minutes to allow the Yeast to 'proof', or get all bubbly and foamy. 

(Sometimes people ask "How warm should the water be?"  I, personally, always get frustrated with the answer: 105-110 degrees.  How many of us really have time to pull out a thermometer and measure the temperature of the water, anyway?  My answer to this question is: The same temperature that you would bathe a baby in.  Warm, but not too warm.  Because, just as too-hot water will burn a baby, it will also burn your yeast.  And both will result in one thing: tears, either the baby's or yours.)

Now that your Yeast has proofed, stir in the Oil, Eggs, and Salt.  Then stir in the Flour.  I like to stir it in 2-Cup increments, as I find this is easier on the arms.  Once all the Flour is incorporated into a nice dough, you have two options (I like a lot of options, don't you?).  You can lightly cover the Dough, let it rise until doubled, and work with it right away, or you can tightly cover the dough, refrigerate it overnight and deal with it in the morning.  Either way, give it a few good kneads on a well-Floured board before shaping as desired and baking. 

And here are some approximate Baking Times, all at 350*:
Dinner Rolls, 12-15 minutes, depending on size
9x13 pan Cinnamon/Sweet Rolls, 22-26 minutes

Individual Cinnamon Rolls, on a baking sheet, 13-18 minutes, depending on size.
Tea Rings, 24-28 minutes

I use this Basic Dough for all my baking.  It is a very forgiving Dough, and I alter it to fit my needs.  Dinner Rolls, Cinnamon Rolls, and Tea Rings all get made with this Basic Dough. 

And then I play with it.  I swap the Liquid--Coffee to make my Mocha Sweet Rolls, half water and half Orange Juice for Honey-Orange Sweet Rolls, Apple Juice for Apple Pie Sweet Rolls; I swap the Sugar out for Honey in the Honey-Orange Sweet Rolls (I use about 2/3 Cup in these) and in the Honey-Black Bread (I use a full 3/4-Cup in the this variation); I swap out a portion of the White Flour for Whole Wheat rolls. 

Enjoy, and let me know how it goes for you!

"Give us this day our daily bread."

Matthew 6:11

Big Batch Pie Crust --Freezer Recipe--



Big Batch Pie Crust

--Freezer Recipe--

I set out to make and photograph this recipe of Big Batch Pie Crust several weeks months ago.  I purchased the four simple ingredients:  a 5-pound bag of Flour, a 3-pound can of Vegetable Shortening, Lemon-Lime Soda, and Salt (well, I already had the 2 Tablespoons Salt on hand).   And somehow, each time I actually got to it something the Lemon-Lime Soda was missing.

 

Gone.  Vanished.  Evaporated.  Only empty cans remained.

 

The culprits seem to be our 12-year-old Lawn Mowing Crew--a can of Soda a week is their only pay.  And they are quite, quite tired of Cola.

 

So last week they were placed on restriction of  Thou. Shalt. Not. Touch.

I'm going to remove the ban this afternoon.

 

This recipe from my sister is a rather unique Pie Crust recipe on several fronts:

It calls for two 12-ounce cans of Lemon-Lime Soda (sparkling mineral water also works);

It makes 18-20 Pie Crusts;

and most importantly in my mind, It is Easy.  20 minutes to 20 Pie Crusts?  You betcha!

 

What could be better?  I know that I, for one, Do. Not. Like the taste of store-bought pie crust and often drag my feet at making just a single crust.  Keep these in the freezer and you're good to go in just the time it takes to thaw (and in the microwave, it's less than 30 seconds total).

 

Win-Win!

 

(And if by chance you really don't want need 18 Pie Crusts in your freezer, try my single-pie recipe right here .)

 

 

"For God,

Who commanded the Light to shine out of darkness,

hath shone in our hearts, to give the

Light of the Knowledge of the Glory of God

in the face of Jesus Christ."

II Corinthians 4:6

 

"Then spoke Jesus again unto them, saying,

I am the Light of the world;

he that followeth me shall not walk in darkness,

but shall have the Light of Life."

John 8:12

 

 

 

You will need:

1  5-pound  bag Flour

1  3-pound  can  Vegetable Shortening

2  12-ounce  cans  Lemon-Lime Soda  (sparkling mineral water works well, too)

2  Tablespoons  Salt

 

and

18 to 20 squares Parchment Paper or Waxed Paper

2 to 3  1-gallon ziptop Freezer Bags

a Very Large Bowl

a Spatula, Large Spoon, or Pastry Blender

 

 

Prepare your Parchment Paper before beginning; I like to use 12"x12" squares.  Your hands will be very messy by the end, and you'll be glad you won't have to stop and clean up before packaging the Pie Crusts.

 

Begin by stirring together the Flour and Salt.  Add in the Vegetable Shortening, cutting it into the Flour until you have clumps the size of small Walnuts:

 

 

Pour in one can of Soda and stir lightly until it is combined:

 

 

Add in the final can of Soda and stir.  At this point you will realize that you need to continue gently mixing with your hands until the dough comes together in a large mass:

 

 

Gently begin to portion your Pie Crust dough.  I just eyeball the amount, but if you want to weigh it, I've found an 8- to 9-ounce portion works well.

 

 

I prefer to make my batch into 18 portions and know that each portion won't be too skimpy for a large 9-inch pie pan.  If you are really good at rolling your dough thinly or use a smaller pie pan you can always make this recipe into 20 portions.  When you're done your table will look something like this:

 

 

Package in freezer bags and label and you're done!

 

 

 

To Use Frozen Pie Crust:

Thaw on counter for 30 minutes to 1 hour, depending on how warm your kitchen is

--OR--

Microwave for 10-12 seconds per side.

 

Roll out and use as desired.  Easy as Pie!

 

And here's a tip to help keep your pre-baked Pie Shells from shrinking:

Let them set on your counter, all formed in your pan and ready for baking, for about 30-45 minutes before you bake them.  My Grandma J taught me this tip and it really helps.

 

And here's another tip from my own newlywed experience:

Don't grease your pie plates.

 

And speaking of Pie, have you seen this new cookbook that just released in early October?  I haven't had a chance to look through a copy yet, but it's on my Birthday/Christmas list.  (hint, hint)  You can buy it here: Me, Myself, and Pie by Sherry Gore and you can read Sherry's blog here. 

 

 



My Favorite Taco Seasoning

 

 

My Favorite Taco Seasoning

 

In a small bowl, blend together:

 

1/4  Cup  Chili Powder

1  teaspoon  Garlic Powder

1  teaspoon  Onion Powder

1  teaspoon  Chipotle Chili Powder

1  teaspoon  Dried Oregano

2  teaspoons  Paprika

4  teaspoons  Black Pepper

1  Tablespoon  Kosher Salt

2  Tablespoons  Cumin

 

Use 2-1/2 to 3 Tablespoons per Pound of Meat

 

Store in a tightly sealed container in a dark cupboard.

 

I usually make a double recipe of this at a time.

 

"I will sing unto the Lord as long as I live;

I will sing praise to my God while I have my being.

My meditation of Him shall be sweet;

I will be glad in the Lord."

Psalm 104: 33 & 34

 



Baked Fontina with Sun-Dried Tomatoes

Baked Fontina with Sun-Dried Tomatoes

 

1-1/2  pounds  Fontina Cheese, rind removed and 1-inch diced

1/4  Cup  Olive Oil

6  Garlic Cloves, thinly sliced

1  Tablespoon  minced fresh Thyme

1  Teaspoon  minced fresh Rosemary

3  ounces  Sun-dried Tomato halves, sliced

1  Teaspoon  Kosher Salt

1  Teaspoon  fresh Black Pepper

 

1 Baguette loaf

Olive Oil

 

Preheat broiler and position oven rack 5 inches from heat.

 

Slice the Baguette on the bias into 1/2-inch slices and lightly brush with Olive Oil.  Broil for 2-3 minutes, turn and broil another 1-2 minutes, until golden brown.  Transfer to serving basket and set aside.

 

Evenly sprinkle the Fontina in a 12-inch cast iron skillet; drizzle with Olive Oil.  Combine the Garlic, Thyme and Rosemary and sprinkle evenly over the cheese; top with Sun-Dried Tomatoes.  Combine the Kosher Salt and Black Pepper and evenly sprinkle over the top.  Broil for 6-8 minutes, until the cheese is melted and top is bubbly and starts to brown.  Serve immediately with baguette toast.  Serves 4-6 as a main dish; 12-14 as part of a Fondue Dinner.

 

"Having your behavior honest

among the Gentiles, that...

they may by your good works,

which they shall behold,

glorify God..."

1 Peter 2:12

 

 

 

yum, yum, yum-oh!

 

  

 

 

 

Adapted from Barefoot Contessa how easy is that?  by Ina Garten, page 97



 





Creamy Italian Pasta Salad

Creamy Italian Pasta Salad

1  pound  Tri-Color Rotelle Macaroni

1/2  Cup  Diced Red Onion

1  Diced Red Bell Pepper

4  Small Jars  Marinated Artichoke Quarters, liquid reserved

2  15-oz  Black Olives

1/2  bottle  Salad Supreme Seasoning (found in the seasoning/spice aisle)

Reserved Artichoke Liquid, plus enough Italian Salad Dressing to equal 1-1/2 Cups

1  Cup  Mayonnaise

Dried Parsley as garnish

Cook Macaroni the minimum time, according to package directions; drain well and cool.  Stir in Red Onion, Bell Pepper, Artichoke Hearts, Black Olives and Salad Supreme.  In a small bowl, mix together the Artichoke Liquid/Italian Dressing and Mayonnaise; dress Pasta Salad with dressing as needed.  Sprinkle with Parsley and mix thoroughly.  Best if made a day or two before serving.  Serve 12-15.

"He shall feed His flock like a shepherd;

He shall gather the lambs with His arm,

and carry them in His bosom,

and shall gently lead those that are with young."

Isaiah 40:11

Many, many years ago, when I was newly-married, I participated in a recipe chain letter.  I received this recipe from Amy C. and we have enjoyed it.  I don't like mayonnaise-y pasta salads (nice and creamy, but too blah) and I don't like many Italian pasta salads (lots of flavor, but too oily).  This is a nice combination of the two--just the right amount of creamy and flavor.  

 

Southwest Vegetarian Bake

Southwest Vegetarian Bake

3/4  Cup  uncooked Brown Rice
1-1/2  Cups  Water
1  15-oz.  Black Beans, drained and rinsed
1  11-oz.  Mexicorn, drained
1  10-oz.  Tomatoes and Green Chilies
1  Cup  Salsa
1  Cup  Sour Cream
1  Cup  Cheddar Cheese
1/4  teaspoon  Black Pepper
1/2  Cup  chopped Red Onion
1  2.25-oz.  sliced Black Olives
1  Cup  Mexican Cheese

In a large saucepan, bring Rice and Water to a boil.  Reduce heat; cover and simmer 35-40 minutes or until tender.

In a large bowl, combine the Black Beans, Mexicorn, Tomatoes & Green Chilies, Salsa, Sour Cream, and Cheddar Cheese, and Brown Rice; spoon into a greased 9 x 13 dish.  Top with Black Pepper, Red Onion, and Black Olives.  Bake, uncovered, at 350* for 30 minutes.  Sprinkle with Mexican Cheese and bake 10 minutes longer.  Let set for 10 minutes before serving.  Serves 8.

"O God,

Thou art my God,

early will I seek Thee;

my soul thirsteth for Thee,

and my flesh longeth for Thee in a dry and thirsty land,

where no water is,

To see Thy power and Thy glory,

as I have seen Thee in the sanctuary."

Psalms 63: 1 & 2

This is a really good meatless recipe.  We enjoy the leftovers in a tortilla.
From Taste of Home.

Black Bean Soup

Black Bean Soup

Prep:  35 minutes + soaking

Cook:  1 1/4 hours

Yield:  8 servings, 2 quarts

1-1/2  Cups  Dried Black Beans

3  Celery Ribs, chopped

3  medium  Carrots, chopped

1  large  Onion, chopped

2  cloves  Garlic, minced

2  teaspoons  Olive Oil

6-1/2  Cups  reduced-sodium  Chicken Broth

1  teaspoon  dried Oregano

1/2  teaspoon  dried Thyme

1/2  teaspoon  Salt

1/4  teaspoon  Cayenne Pepper

1  Bay Leaf

3  Tablespoons  Lime Juice

1/2  Cup  Sour Cream

1/4  Cup  minced fresh Cilantro

Place the Black Beans in a large saucepan; add water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from heat; cover and let stand for 1 to 4 hours or until Black Beans are softened.  Drain and rinse Black Beans, discarding liquid.

In a Dutch oven coated with non-stick cooking spray, saute the Celery, Carrots, Onion and Garlic in the Olive Oil until vegetables are tender.  Add the Black Beans, Chicken Broth, Oregano, Thyme, Salt, Cayenne and Bay Leaf.  Bring to a boil.  Reduce heat; cover and simmer for 1 to 1-1/4 hours or until Black Beans are tender.  Discard Bay Leaf.  Cool slightly.

In a blender, cover and process soup in batches until smooth.  Return to pan; heat through.  Stir in Lime Juice.  Garnish each serving with Sour Cream and Cilantro.

Deborah at A Delightful Glow asked me for a Black Bean Soup recipe last week.  This is one I got from a Healthy Cooking magazine a few years back.  I make it about once or twice a month in the winter.  I don't always puree all the soup; sometimes I do just half so it's a little more chunky.  I've also done this in the Slow Cooker on low for 8-10 hours.  When I do it in the Slow Cooker I soak the beans overnight, drain them, and then add everything to the pot, omitting the step of sauteing the Vegetables.  Enjoy!

Skillet Pasta Florentine

Skillet Pasta Florentine

3  Cups  uncooked Spiral Pasta, whole wheat pasta preferred

1  Egg, beaten



2  Cups  Cottage Cheese
1 1/2  Cups  Ricotta Cheese
1  10-oz.  frozen Spinach, thawed and squeezed very dry
1  Cup  Mozzarella Cheese, divided
1  teaspoon  Dried Parsley
1  teaspoon  Dried Oregano
1  teaspoon  Dried  Basil
1  jar (14-oz.)  Meatless Spaghetti Sauce
2  Tablespoons  grated Parmesan Cheese

Cook Pasta according to package directions.
Meanwhile, in a large bowl, combine the Egg, Cottage Cheese, Ricotta, Spinach, 1/2 Cup Mozzarella, and Herbs.
Drain Pasta.  Place half of the Spaghetti Sauce in a large skillet; layer with Pasta and remaining Sauce.  Top with Cheese mixture.
Bring to a boil.  Reduce heat; cover an cook for 25-30 minutes, or until a thermometer reads 160*.  Sprinkle with Parmesan and remaining Mozzarella; cover and cook 5 minutes longer or until cheese is melted.  Let stand 5 minutes before serving.

This is a great meatless dinner; it has enough Cheese in it that the children don't complain about the Spinach.  I've made this several times, but when I went to make this last week it had all the beginnings of an Epic Fail:  for some reason I had forgotten to buy the Ricotta.  What to do, what to do....  Rush to the freezer, pull out and micro-defrost 1 lb. Turkey Italian Sausage.  Brown that real quick, add it to the Spaghetti Sauce (which I had forgotten to read the amount for, and was using a very full Quart of--over double the amount needed!), and start layering it in the skillet.  Oooppss! too full of a skillet, lid won't fit on, starts to boil over....  Quickly cover it with foil instead of the lid...  Well, when we finally did eat dinner, there was enough for the next night, too!  Gotta love improvising and leftovers!

From Healthy Cooking