Sorghum Pecan Christmas Muffins

I wanted a recipe that I could make ahead for Christmas morning.  I grew up loving sorghum molasses so this was just the ticket for me and my family.  I hope that your family loves this too!  Wishing you all health and happiness this Christmas season.

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  You'll need:

  1 cup chopped toasted pecans, divided

  10 tablespoons unsalted butter, melted and divided

  1 1/4 pounds frozen white bread dough, thawed (such as Bridgford Frozen White Ready Dough)

  3/4 cup granulated sugar

  1 tablespoon ground cinnamon

  1/3 cup packed light brown sugar

  1/3 cup sorghum syrup

  1/4 teaspoon kosher salt

  
  

  Place 4 tablespoons of the melted butter in a medium bowl. Cut dough into 1/2- to 3/4-inch pieces. Place pieces in bowl with butter; toss well to coat.

  
  

  Stir together granulated sugar and cinnamon in a separate medium bowl. Add dough pieces; toss well to coat. Arrange half of pieces evenly in muffin pan; sprinkle remaining pecans evenly on top. Arrange remaining pieces evenly over pecans in muffin pan.

  
  

  Combine brown sugar, sorghum, salt, and remaining 6 tablespoons butter in a small saucepan over medium-low. Cook, stirring occasionally, until mixture starts to bubble, about 5 minutes. Remove from heat; cool 10 minutes. Pour evenly over dough in muffin pan (about 1 tablespoon each). Cover loosely with plastic wrap. Chill 8 hours or up to overnight.

  
  

  Remove pan from refrigerator, and uncover. Let stand at room temperature 20 minutes. Preheat oven to 350°F.

  
  

  Place pan on a rimmed baking sheet to catch any drips. Bake in preheated oven until dough is puffed and cooked through, about 20 minutes. Remove pan from oven; let stand 5 minutes. Line a baking sheet with aluminum foil or parchment paper. Carefully invert muffins onto prepared baking sheet; transfer to a platter.

Grilled Veggie and Pasta Dinner

 

Well, we are well into garden season and we are having an abundant harvest!  This is a super easy Sunday Supper of whatever your garden (or grocery) has to offer plus a base of pasta.  I've tried a lot of new things this year but this one will definitely be a repeat dish and often!

 

You'll Need:

 

2 Zucchini Squash

2 Yellow Squash

6 Fresh Carrots

1 each, Red, Yellow, Orange and Green Bell Peppers

1 bunch Asparagus

1 pint Cherry Tomatoes

1/2 head Red Cabbage

1 box bow tie pasta

Butter

Salt and Pepper

Red Pepper Flakes

Garlic Flakes

Onion Flakes

 

This is the easiest thing in the world and one of the tastiest things I've done in a long time!  Start with your pasta, boil until al dente' and put in the base of your dish.   Clean and slice your squash lengthwise, clean and half your peppers and trim your asparagus to just the tender tips.  Scrub your carrots and slice your cabbage into "steaks". 

 

I started with my carrots top trimmed and on the grill for about 25 minutes.  Add asparagus and tomatoes in a grill wok for about 15 minutes, or until the tomatoes start to blister.  Remove and set veggies aside.

 

Grill your peppers until they start to blister - about 15-20 minutes.  Add your cabbage steaks to your grill wok and after 15 minutes, season with a dollop of butter with a shake of onion and garlic flakes.  Cook cabbage 5 more minutes then flip them over in your grill wok.

 

Finally, grill your zucchini and squash - season with salt and pepper.  I learned to make cool grill marks today!  Start with your squash at 10 o'clock then rotate them to 2 o'clock.  So pretty!

 

When your veggies are all done, slice them into bit size pieces and top your pasta.  Some may want a vinaigrette, but I just did butter, salt and pepper with a tiny pinch of red pepper flakes. You could add toasted almond slivers or even shredded parmesan cheese. 

 

This dish doesn't require any fancy ingredients.  Just use what your garden gives you and what suits your family's taste.  This is very economical and delicious!  Do it your way and enjoy!

 



 

 

 

Prize Pig

Oh Boy!  Is this a good one!  Quarantine down time equals new cookbooks and new things to try.  This one caught my eye with the very first ingredient... BACON!  With Father's day coming up soon, this would be an excellent part of a special breakfast!  You can even make them and freeze them ahead of time without having to thaw before baking. 

You'll Need:

1 lb. peppered bacon - cooked and diced

4 cups self rising flour (plus a little extra for working your dough)

2 Tablespoons Baking Powder

1 teaspoon baking soda

3 sticks of cold salted butter (cut into 1/2 inch cubes)

3 large eggs 

2 cups buttermilk

1 cup shredded sharp cheddar cheese

1 cup shredded white cheddar cheese

1/2 cup freshly minced chives

3 inch biscuit cutter

You can cook you bacon any way you choose.  A lot of people bake it in the oven or even in their microwave, but not me.  I put on my apron and fry it in the skillet the same way my mama always did!  Drain the grease from your bacon then dice it with a sharp knife and set it aside.

Whisk 2 eggs with the buttermilk and set that aside as well. 

Flour a working surface or baking pan with about 3/4 cups of flour - you'll need this ahead of time as your hands will be a doughy mess soon!

Mix the flour, baking powder and baking soda.  Add the butter pats and use a pastry blender (or your fingers) to incorporate the butter into the flour mixture.  You want that butter into pea size pieces and well worked into the flour.  Add the egg/buttermilk mixture and stir it all together with a wooden spoon.  Add both cups of cheese, bacon and chives and mix well.  I have to admit that this is where I just dove in with both hands! 

Turn your dough onto your floured work surface and kneed it into a large round about 14 inches wide.  The dough will be about 1/2 - 3/4 inches thick.  Dip your biscuit cutter into flour then cut your dough.  Place each biscuit (sides touching) on a parchment lined baking pan.  When you have dough scraps after the initial cut - kneed it back into a new round and keep cutting more biscuits.  Use all your delicious dough - don't let any go to waste!

Beat your last egg with 1 Tablespoon Buttermilk and brush the tops of each biscuit.  Slide the baking sheets into the fridge and let the biscuits chill for 30 minutes.

Preheat your oven to 400*.  Bake your chilled biscuits for 12-15 minutes until golden brown.  Best served hot straight from the oven.

You can freeze these by placing your fresh cut biscuits in the freezer then sliding the frozen discs into a freezer bag.  Best if used within 2 weeks of freezing.

This makes about 20 regular size biscuits.  I don't have a biscuit cutter so I just used a tea glass so my biscuits were quite large and my batch made 14. 

It's important to prep as much as you can before you start your dough.  Once your hands are in it, you won't want to be touching everything in your kitchen!  You might want to take your rings off too!

If you serve this up with a big plate of scrambled eggs, you'll have some happy campers at your breakfast table - I promise!



Migas Casserole

 

Hola' Ya'll! 

I have a new cookbook and I found this amazing recipe that is perfect for Cinco De Mayo! 

 

This was so interesting that I could not resist!  Simple, but unique... a delicious way to celebrate May 5 and it was mucho yummy!

 

You'll Need:

 

1 TBL butter

1 TBL canola oil

6 corn tortillas

1 TBL olive oil

1 green pepper diced to 1/4 inch pieces

1 red pepper diced to 1/4 inch pieces

1/2 cup whites of green onions chopped small

1 large jalapeno seeded and chopped

2 cups cherry tomatoes quartered

1 can black beans - rinsed and drained

2 tsp cumin

1 tsp cinnamon

2 tsp salt

2 tsp black pepper

12 large eggs

3/4 cup half and half

12 oz shredded cheddar cheese

1/3 cup chopped cilantro

1 avocado slices (optional)

 

Pre heat your oven to 375* and stand by.  Bring your canola oil and butter to a sizzle then fry the corn tortillas one at a time for 10 seconds per side,  Set these aside to drain and crisp.  Then crumple in a large Tupperware tub for mixing. 

 

Add bell peppers and onion to the remaining skillet mixture and cook for 6-8 minutes until tender and browning.  Add tomatoes and jalapeno peppers heat for 3-4 minutes then add black beans for 1 minute.  Add salt, pepper, cumin and cinnamon, mix well and simmer for a few minutes.  The compound will be thick and substantial. 

 

Mix the eggs and half and half - whip well for 2 minutes.

 

Add the veggie mix, egg mix, tortillas and cheese into your large Tupperware bowl and mix well.  Add to a well greased 9x11 casserole mix. Cover tightly with foil and bake at 375* for 35 minutes. 

Uncover and add 1 additional cup or cheese then return to the oven for 15 minutes uncovered.

 

Garnish with chopped cilantro and green onion tops.  I added some additional cherry tomatoes for color and sour cream makes this super delish!

 

This recipe will make your home smell fantastic!  The ingredients are inexpensive and easy to find.  If you take a wild hair and want to add a protein, I suggest a shredded chicken breast to make this a heartier dish. 

 

This was an incredible Sunday night supper!  We loved it and I hope that you do too!

Dinner From The Dollar Store

To say that our days are more difficult than they were a month ago is an understatement.  So many of the conveniences that we took for granted are no longer available or affordable.  Everyone is Healthy At Home and keeping away from crowds but life has to go on and you have to get creative to make the best of it.  I've always love the convenience (and the price) of my local Dollar General but now we have a much deeper relationship.  While making a run for milk and bread, I took the time to really look around and I found that I could get a week's worth of groceries at the Dollar Store!  Here's my favorite of the week!

1 lb salad shrimp
1 pkg frozen vegetables
2 pkg Ramen noodles (chicken or shrimp)
Salt and Pepper

Sauté the shrimp, adding one noodle flavor packet.  Add the frozen veggies and bring them up to temperature.  Reduce the recommended water for the noodles by 1/3 and cook them in the microwave for 5 minutes.  You don't want the noodles too runny - if you have too much liquid, drain a little off.

I did a bed of noodles followed by vegetables and topped with shrimp.  It was DELICIOUS! 

This took less than 15 minutes to the table and the total cost was $7.00.  For dinner for two, I'll take that any day!

Wishing you all health, peace and something yummy to eat.

Marry Me Chicken

As today is our 18th wedding anniversary, my dish this month is Marry Me Chicken.  This is 30 minutes and one dish from start to finish.  So easy and economical that this should prompt a proposal on the spot.  Make sure you have a fresh manicure before serving!

 

You'll need:

 

1 Tablespoon Olive Oil

3-4 Large Chicken Breasts

Salt and Pepper

2 cloves Garlic (minced)

1 teaspoon Thyme

1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)

1 1/2 cup Chicken Broth

1 cup Heavy Cream

3/4 cup Sundried Tomatoes (chopped)

1/4 - 1/2 cup Freshly Grated Parmesan Cheese

Fresh Basil or Parsley for garnish

 

Preheat oven to 375 degrees.  In a large oven-safe skillet (I used my cast iron skillet) heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 

 

Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.
 

Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired.

I serve this over egg noodles and pair it with grilled asparagus of fresh sautéed green beans.  Delicious and presents like a million bucks!

Check the diamond before you accept the proposal - wink!

Tuscan White Bean Soup

New Year, New Resolutions, New Recipes....All for the better!  I wanted something that was warm, hearty and healthy to start 2020 in delicious style and boy did I find it!  This is only 236 calories per bowl and it's so versatile that you can do whatever you like to make it your own!

You'll Need:

2 packages Knorr Vegetable Soup Mix
2 bundles Leeks (well rinsed and chopped)
2 packages of chopped Butternut Squash (4 - 5 cups)
2 bundles of Tuscan Kale (ribs removed and chopped)
2 15 oz. cans of Cannellini Beans
Red Pepper Flakes
Black Pepper
Sea Salt

Add the vegetable soup mix to 5 cups of water and microwave for 10 minutes.  Meanwhile, remove the roots and the largest portion of the greens and rinse the leeks very well (sand hides everywhere) and give it a medium grade chop.  Add to a large stock pot with 8 oz. water and simmer on medium heat with a splash of sea salt and black pepper. 

When the leeks start to cook, add the butternut squash and cook for about 10 minutes until the squash starts to soften. Add the vegetable soup stock to the leeks and squash, add red pepper flakes to taste let the mixture simmer for 20 minutes.

Remove the ribs from the kale, rinse, chop and set aside. 

Rinse and add cannellini beans and continue to simmer for 10 minutes.  Remove 2 cups of the soup mix and blend in the blender until smooth and add it back to the soup pot.  Add chopped kale and let simmer for 10 minutes.


This is a one pot 40 minute start to finish meal that is healthy and hearty!  I caved at the last minute and added a protein (browned sausage) but chicken or shrimp would be equally wonderful!  I served this with a garnish of Italian cheese and a buttery garlic toast.  YUM!!!

The original is vegetarian, vegan and gluten free... you make your own choices and enjoy!