Biscuits are a great little bread item when you are either out of yeast, yup that’s me, or you just plain don’t want to wait. Usually we have a more savoury bread when eating soup, but I decided to add a little sweet to the dinner menu. The kids loved these! They went back for more, again and again. They thought they were eating dessert right along with their soup, and you know what? I did too! They were lovely, and will be a recurring soup side dish in the future, especially since I always have the ingredients in the pantry.
Recipe adapted from Better Homes & Gardens New Cookbook
- 1 3/4 cup all-purpose flour
- 1/4 cup wheat bran
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 cup butter
- 2/3 cup milk
- 1/2 cup Craisins
- 1/2 cup powdered sugar
- 6 tsp. milk
1. Mix together first 6 dry ingredients. Cut in butter. Add milk and stir until just combined, then fold in Craisins.
2. Place dough on to a floured surface and roll out about 1/2 inch thick. Use floured biscuit cutter, or drinking glass, to cut into rounds. Re-roll as necessary.
3. Place on a cookie sheet and bake for 10 minutes at 400 degrees.
4. Stir together powdered sugar and 6 tsp. of milk. Spoon onto hot biscuits. Let cool slightly.
5. Eat and enjoy!
So I bought a new bowl, that I am loving, which made me add soup to the menu plan. Just so I could take pictures of it. This is what happens when you have a food blog. You see a random bowl, in a bookstore, and decide you must have it. You leave the store, you go home wishing you bought it. Then your bestie gives you a gift card for the very same bookstore, so you go get your bowl (and 3 books too), and you are all set to have soup! Soup, soup, I love soup. We eat a lot of soup. That’s okay, I have embraced the love. I found this recipe over at An Affair from the Heart and just changed it oh so slightly, so this is the way we ate it, and it was quite enjoyable.
- 4 potatoes
- 4 cups frozen green beans, thawed
- 1 onion
- 1 lb. bacon
- 2 cups heavy cream
- 2 cups milk
- generous amounts salt&pepper
- 1 tsp. each chili powder and cumin
1. Peel and cut potatoes into bite sized pieces. Bowl until tender. Drain, then mash slightly. You still want a few chunks in there.
2. Steam green beans.
3. Cut bacon into bite sized chunks.This is very easy if bacon is partially thawed. Fry until just under crispy. Remove with slotted spoon. Add onion to cook in bacon grease. Cook until tender. Return bacon to pan, with potatoes and green beans. Add cream, milk and seasonings and cook until heated through.
4. Eat and enjoy!
It’s time for a special off the hook round-up of The Secret Recipe Club. This month the whole gang is getting together and we are having ourselves a tail-gate party! Same rules apply, get assigned a blog, for me The Bewitching Kitchen, and pick a recipe, make it, take pictures and of course write our review. This time of course we have the Tail-Gate Twist. I very seriously considered making “The Best Ever Chocolate Chip Cookies” because let’s be honest whenever asked to bring something, I almost always bring a treat. But I swerved. I made something almost as good as cookies, burgers! Pork Burgers in fact. Our BBQ has officially been retired, so I made these bad boys inside on my pancake griddle. The good news, we can make them year round, when snow is falling, we can still have a nice taste of summer. Eat , enjoy, you’ll be happy you did.
- 2 pounds ground pork
- 1/2 link chorizo sausage, removed from casing
- 1 tart apple, peeled and shredded
- 1 clove garlic, minced
- 1/2 inch piece ginger, grated
- 1 tsp. dried thyme
- liberal amounts of salt and pepper
- 1 cup Cheddar Cheese- shredded
- burger buns
- burger fixin’s- We used Chipotle Ranch sauce, with lettuce and tomatoes
1. Mash together pork, sausage, and apple with a fork. Add seasonings. Shape into 6 equal sized patties. Fry for about 5 minutes on each side until cooked through. The last minute add cheese to melt.
2. Serve burgers on buns with fixings.
3. Eat and enjoy!
This coming year, unfortunately, we were unable to coordinate as many of the kids activities as we have in the past. This is going to mean plenty of slow-cooked meals. We are big, big fans of the family dinner, we try to do it every single day. There are certainly going to be a few less in the new school year, and more serving yourself from the slow-cooker when you are home. I do not like dinner in shifts, but sometimes you just have to make due. Yes, that slow-cooker of mine will be put to good use. This meal was one that we all liked, anything served in a tortilla usually flies quite well around here. Wrap a meal in carbs and my family are happy campers.
Recipe slightly adapted from Allrecipes
- 1 1/2 pounds. beef flank steak
- 10 ounce can Rotel tomatoes with green chiles
- 1 jalapeno pepper, seeded and chopped tiny
- 2 cloves garlic, minced
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1 medium onion, sliced
- 2 medium bell peppers, different colours, seeded and sliced
- 2 tsp. cornstarch
- 1 Tbsp. water
- 8 large Tortillas, we used sun-dried tomato flavoured
- salsa and sour cream for serving
1. Cut steak into slices and place in 5 quart slow cooker with next 7 ingredients. Cook on low for 7 hours. Add vegetable cook additional 1-2 hours.
2. Combine cornstarch and water. Stir into meat mixture. Increase heat to high and cook for 30 minutes.
3. Serve meat on warmed tortillas with salsa and sour cream.
4. Eat and enjoy!