Thursday, June 11, 2015

7 UP Biscuits

4 cups Bisquick
1 c, sour cream
1 c. 7-up
1/2 c. melted butter
  1. Mix Bisquick, sour cream and 7-up.
  2. Dough will be very soft.
  3. Place a bit of Bisquick on a cutting board (so dough doesn't stick).
  4. Put dough on board and pat into a round.
  5. Use a glass or biscuit cutter to shape into rounds.
  6. Melt butter in a 9x 13" pan.  Place biscuits in the pan.  
  7. Makes 12 biscuits.  Recipe can be halved.
  8. Bake at 425 degrees for 12 - 15 minutes.

Saturday, May 23, 2015

Butternut Squash and Sage Fritters

1 1/2 T. olive oil, divided
1/2 medium yellow onion, minced
1 large clove garlic, minced
2 c. packed finely shredded butternut squash
1 large egg
large pinch of sea salt
freshly ground black pepper
1 1/2 T. minced fresh sage
1 T. minced fresh flat-leaf parsley
1/4 t. smoked paprika
dash of grated nutmeg
1 1/2 ounces feta cheese or Parmesan cheese
1/2 c. flour
  1. Warm 1/2 tablespoon of the olive oil in a small saute pan.   Add the onion and garlic and saute until translucent.
  2. Preheat the oven to 400°.
  3. Wrap the shredded butternut squash in several layers of paper towels, and squeeze gently so the paper towels can absorb the excess liquid.
  4. Remove the paper towels, and place the squash in a medium bowl with the egg, salt, pepper, sage, parsley, paprika, nutmeg, cheese, and flour.
  5. Add the onion and garlic and mix to combine.
  6. Line a baking sheet with lightly oiled parchment paper.
  7. With your hands, shape the squash mixture into patties and. arrange about 1 1/2" apart.  You may have to add some more liquid or flour.
  8. Brush the patties with olive oil and bake for 10 minutes.
  9. Remove the sheet from the oven and flip the patties
  10. Brush the other side of the patties with more olive oil and bake for another 10 minutes or until browned.
  11. Serve with sour cream.

Monday, February 9, 2015

Parmesan Zucchini Fries

1 1/2 pounds zucchini, trimmed
1/2 c. all-purpose flour
2 t. kosher salt, divided
3/4 t. ground black pepper, divided
3 large eggs
1 1/2 c. panko bread crumbs
  1. Preheat oven to 425 degrees.  Line two rimmed baking sheets with parchment paper.  
  2. Cut zucchini into French fry size sticks, about 3 inches long.
  3. Arrange 3 shallow, wide bowls or pie plates in a row.
  4. In the first bowl, stir together flour, 1 t. salt, and 1/2 t. pepper.  In the second bowl, whisk together eggs, 1/2 t. salt, and 1/4 t. pepper.
  5. In the third bowl, combine panko, Parmesan, dill and 1/2 t. salt.
  6. Working in batches, first dip the zucchini in flour, shaking off excess.
  7. Transfer to egg mixture and toss until coated.  Let egg run off, the coat zucchini in the panko mixture.
  8. Arrange zucchini, without crowding, in a single layer on the prepared pans.
  9. Bake 15 minutes and then rotate the pans.
  10. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more. 


Monday, December 1, 2014

Black Bean Chicken

We like this left over so I double the recipe.

1/3 c. Chinese fermented black beans
2 T. peanut oil
sesame oil
2 c. chopped yellow onions
3 cloves garlic, minced
2/3 c. chicken broth
1/3 c. soy sauce
1/2 t. sugar
4 c. pea pods, cleaned and cut diagonally in 1" pieces
1 lb. skinless chicken breast
1 T. cornstarch
2 T. sherry
1 t. toasted sesame seeds
1/4 c. chopped green onion
black pepper
  1. Place the black beans in a bowl and cover with warm water,  Let sit for 30 minutes.
  2. Cut the chicken breasts in half vertically.  Place a sheet of plastic wrap over the chicken and pound very thin.  Slice into thin strips then into small pieces.
  3. In a large nonstick skillet or wok, heat the oils together. 
  4. Add the onion and garlic and cook for 30 seconds or so.
  5. Drain the beans and add them to the pan and sauté for 10 seconds.
  6. Stir in the broth, soy sauce, and the sugar and bring to a boil.
  7. Add the pea pods and the chicken strips and bring to a boil again.
  8. Cover and reduce heat to medium and simmer for 5 minutes or until the chicken is no longer pink.
  9. Whisk together the cornstarch and sherry.
  10. Uncover the chicken mixture and whisk in the cornstarch mixture.  Cook 1 minute.
  11. Add sesame seeds and chopped green onion and cook 1 minute.
  12. Season with black pepper.


Tuesday, October 28, 2014

Tanzania Guacamole

1 ripe avocado, roughly mashed
1/2 tomato chopped
1/2 onion chopped
1 T. lemon juice
1 T. chopped fresh coriander
 (the recipe says "coriender" but I assume this is a typo)
3 T. cream
1 T. chopped fresh chilies
salt and pepper to taste

  1. Combine all ingredients.

Tuesday, September 23, 2014

Tuscan Beans with Basil Pesto and Spinach

2 T. olive oil
1 small onion, peeled and chopped
10 mushrooms, cleaned, stemmed and quartered (optional)
2 cloves garlic, peeled and minced
1/2 c. dry white wine
1/2 c. vegetable broth
2 (15.5 ounce) cans white beans
1 jar (6.7 ounce) Basil Pesto sauce
salt and pepper
2 T. grated Parmesan cheese
  1. Heat the oil in a large nonstick pan and add the onions.  Cook stirring 3 to 4 minutes until golden.
  2. Add the mushrooms and garlic.  Cook, stirring, about 5 minutes until mushrooms soften.
  3. Add the wine and cook 8 to 10 minutes until liquid is reduced.
  4. Add broth and beans.  Bring to a simmer.
  5. Add pesto and spinach.
  6. Cook, stirring 2-3 minutes, until spinach wilts.
  7. Season to taste with salt and pepper.
  8. Sprinkle with Parmesan cheese.