Two-fers!! Fried Sage Leaves/Sage Infused Bread

This may not be the prettiest picture, but don't judge a book by it's cover.

I had a lot of sage leaves leftover from my Easy Chicken Saltimbocca and didn't want to let them go to waste...I do like me some sage!

Recently Rachel Ray fried sage leaves in butter on one of her shows and I was more than game to give it a try.

This is so easy ya'll, soooo full of flavor!  You just have to give this a try, you will be addicted!  

20 sage leaves
1/2 stick butter

Melt the butter in a skillet over medium high heat, once the butter begins to bubble, toss in the sage leaves.  Fry until the edges just begin to brown, them remove the leaves with a slotted spoon to a paper towel lined plate.

The added caveat here is the browned butter, infused with sage!  Brush or spoon the butter on crusty bread.  Bake the bread at 400 degrees F for about 5 minutes and you have a terrific alternative to garlic bread.


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Monkey Bread

Let's be honest, using your hands to cook and to eat is just fun.  For some reason food tastes better when you don't have to use flatware to get it to your mouth!  This is a Paula Deen recipe has become a family favorite at mealtime not only because it tastes so good (full of butter), but you can pull the bread apart with your hands.

2 sticks melted butter butter, divided

1-1/2 cups grated Parmesan cheese

2 teaspoons dried Italian seasoning

2 cans refrigerated biscuits

1 tablespoon shortening

 Melt the two sticks of butter in separate pans.

Preheat oven to 350 degrees F.

Lightly grease a 12-cup Bundt pan with shortening.

In a small bowl, combine 1 cup of the Parmesan cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough ball into prepared pan; overlapping will occur.

Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining stick of melted butter on top and sprinkle with the remaining Parmesan cheese.

Chive and Cheddar Biscuits

Imagine my surprise when I found a package of washed chives in the fridge from a couple of nights ago that I had forgotten about.  I couldn't let these babies go to waste so I put them on the counter and thought about what to do with them.  Something easy, something that wouldn't  require a huge commitment.

 Remember my Favorite Biscuits?  A couple of additions and talk about awesome!  So now you know how versatile these biscuits are.

2 cups self rising flour
1 tablespoon sugar
1/2 teaspoon cayenne
2 tablespoons chopped chives
1 tablespoon chopped Italian Parsley (optional)
1 cup sharp cheddar cheese, grated
1½ cups heavy whipping cream

Don't have have self-rising flour, no problem!  You can turn your AP flour into self-rising flour in a snap! For each cup of self-rising flour, use one cup of all-purpose flour and add 1-1/4 teaspoon of baking powder and 1/8 teaspoon of salt.


Mix all of the ingredients together until dough forms a ball using a fork or your hands. Turn out onto floured surface and knead for about 1 minute. Roll dough out to ½ inch thickness and cut biscuits with a biscuit cutter. Place biscuits on a baking sheet lined with parchment paper or a Siplat and bake at 425F for 10 to 12 minutes, until golden brown.

Have a great weekend and use sun block!

Sausage and Cheese Bread

The pool is open so the never-ending task of drying large towels and juggling vehicles so the homegirlz can get to work have kept me away.  Yes, both of the homegirlz are now gainfully employed!

Emeril Lagasse made Andouille Cheese Bread on a recent episode of Emeril Live and I was totally captivated.  Then he fried the bread and well let's just say the trance was broken.  I couldn't get the idea of sausage, cheese and bread out of my mind.  Over and over, I thought. Seriously, what's life without sausage, cheese and bread?

I really like this dough recipe.  It's one of the easiest dough recipes to work.  It's not sticky and very easy to roll out.  It can be used to make rolls, bread sticks or just some great sandwich bread.

So here's my version:

Sausage and Cheese Bread -

1 envelope dry yeast

2 tablespoons sugar
2 tablespoons plus a litt5le extra Canola or vegetable oil
2 cups warm water (about 110 - 115 degrees F)
6 cups all-purpose flour
1/2 cup plus 2 tablespoons of cup yellow cornmeal
2 teaspoons salt
1/2 pound ground  Polish Kielbasa (Andouille is the sausage of choice if you can get it and I bet hot Italian sausage would be phenomenal too!)
8 ounces grated white sharp cheddar cheese


Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer with a dough hook. Add the warm water. On stir or low, stir the mixture for about 4 minutes to dissolve the yeast. The yeast is supposed to foam at this point.  If you are sure your yeast isn't old and the mixture doesn't foam, don't  worry about it too much.  The mixture didn't foam for me and I've made this dough several times.  Each time, the dough has risen beautifully. 

While the yeast, water and sugar are making friends, get out a large mixing bowl and combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, and the salt. Once the yeast mixture has been stirred, SLOWLY add the mixed dry ingredients to the yeast mixture. Mix on the lowest speed until it the dry ingredients are blended in and then increase the speed to medium and mix and the dough starts to climby up the dough hook. This will happen very fast.

Coat another large mixing bowl the remaining oil.  Add the dough to the bowl  and turn the dough to coat it on all sides with the oil. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours.

Cut up the sausage in very small pieces and brown it in a skillet over medium heat. Once the sausage has browned, remove from skillet using a slotted spoon and allow the sausage to drain and cool on a paper towel-lined platter.  Grate the cheese.

Prepare a 9x12 baking dish with non-stick cooking spray.

Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands or a floured rolling pin, gently roll out the dough to a  rectangle, approximately 10" x 24". Sprinkle the cooked sausage over the dough, leaving about a 3/4" to 1" border on all sides.  Sprinkle the grated cheese over the sausage, the sprinkle with your favorite Creole or Cajun seasoning.

Carefully "jelly roll" the dough from the longest side and pinch the ends together.  Using a serrated knife, cut the ends off to where you can feel the sausage and cheese begins and discard or eat if you like raw dough.  Begin slicing the roll in to approximately 1/2" slices and place in prepared baking dish.

Cover the rolls once again with plastic wrap, place in a warm, draft-free place and allow to rise for 30 minutes.  Pre-heat oven to 400 degrees F.

Bake for 15 to 20 minutes until golden brown.  You and anyone else in your home will begin pacing and tapping their finger tips waiting for this to come out of the oven because your house will be filled with a wonderful baked bread aroma.



The only thing I would add or change would be add more cheese and probably mix with a gooier cheese like fontina, Gruyere or mozzarella.  This just straight-up needs more cheese.

If you need to feel loved, make these soon.  By the way, one of these is a meal all by itself.

San Francisco Sourdough French Bread and Sour Dough Starter

I don't remember how old I was when my father made his first sour dough starter.  The container with this mysterious liquid that bubbled was removed from the refrigerator almost every Friday afternoon for whatever my dad was in the mood to bake that weekend.  By the next morning, our home was filled with a delectable odor and we just couldn't wait to see what he was going to do with that phantom from the fridge.  We would ask him, "Dad what are you making this weekend?", he would grin and say, "It's a surprise."  We always knew we had something wonderful to look forward to.  We would hit the jackpot quite often when he would make biscuits for Sunday morning breakfast and one of his many sour dough bread recipes for Sunday dinner.

I found his sour dough starter recipe along with his San Francisco Sour Dough Bread recipe.  I looked online and found there are so many ways to make sour dough starter.  Some people even give their sour dough starters a name and some sour dough starters can range from the age of 20 to 100 years old!  Sour dough is just a whole other frequency for serious bakers.

This starter recipe is very easy especially for those of you who are afraid of yeast.  Give it a try, what have you got ot lose?

Sour Dough Starter:

2 cups AP flour
1 packet dry yeast
Warm water

Stir yeast into 2 cups of AP flour and add enough warm water to make a thick batter; stir only enough to break up the lumps. Let starter stand for 24-hours in a warm place or until house is filled with a delectable aroma.  Use a large plastic or glass container, never use a metal container.  Store in the refrigerator.  When used, replace by adding flour and water only.  Let stand in a warm place until it begins to bubble.  Before using, remove from refrigerator and put in warm place until active.

The starter will last for years when properly cared for.

San Francisco Sour Dough French Bread

1 Packet active dry yeast
1 cup warm water
2 tablespoons sugar
1-1/2 cup Sour Dough Starter
5 cups AP flour
2 teaspoons salt

In a large mixing bowl, sprinkle dry yeast over 1 cup of warm water.  Let the yeast dissolve for 5 minutes then stir in Sour Dough Starter.  Gradually add 4 cups of flour mixed with the salt, 1 cup at a time thoroughly  incorporating before adding the next cup of flour.  Cover the bowl with a damp clother and allow to rise in a warm place for 1 to 1-1/2 hours.

Turn dough our onto a floured board and work in about 1 cup of flour until dough is no longer sticky, and then knead until satiny.  Shape dough into 1 large round or 2 long loaves.

Set on a cookie sheet lined with parchment paper and sprinkled with cornmeal and let rise again for 1 to 1-1/2 hours.  Make diagonal slashes in bread with a sharp knife or razor blade so dough does not fall.

Put a shallow pan of water on the lower shelf of oven preheated to 400 degrees F.  Place bread in oven on upper shelf and bake for 40 to 50 minutes until crust is medium dark brown.  The water creates the humidity that gives this bread that special flavor.

About 10 minutes before bread is done, brush the loaves with ice water and continue with the remaining baking time.  The ice water gives the bread that extra crispy crust.

Remove from oven and allow to cool.

This is the most awesome tasting bread!  I just knew this would be a flop but it wasn't, I could feel my dad right beside me the whole time.



Cheesy Everything Beer Bread

We've had a long winter, lots of snow.  Check this out:

I call this, "Embrace the Redneck".  What's worse, this was my idea.  A.J. could run the lawnmower and keep the homegirlz occupied.  Meanwhile I am the redneck...snap! 

On this particular day I made bread, a coconut pie and lobster pot pie and this delicious bread.  I only have pictures of the bread.  On a cold day like this you have to be mighty fast with the camera and I wasn't fast...I was eating lobster pot pie.  My bad.

But I do have bread to offer and this is so mighty good bread with a nice chewy crust.  Get out the butter and let's bake some bread!

3 cups All-purpose Flour - You can do 1-1/2 cups of Wheat Flour and 1-1/2 cups AP Flour, if you like

1 tablespoon plus 1 teaspoon Baking Powder
1 teaspoon Salt
1-1/2 teaspoons Dry Mustard
12 ounces Beer (you choice)
2 cups Shredded Extra Sharp Cheddar Cheese
2 - 4.5 ounce cans Green Chiles, chopped, including the juice

Topping:

1 teaspoon Sesame Seeds
1 teaspoon Poppy Seeds
1/4 teaspoon Kosher Salt


Preheat oven to 425 degrees. Grease a loaf pan with shortening.

In a large bowl, sift the dry ingredients together. Add the green chiles, cheddar, and beer. Stir until combined (a fork will work well). The batter will be very thick. Use a spatula and scrape batter into the loaf and spread out evenly. Sprinkle the seeds and salt over the top. Gently press them into the batter using your fingers or the back of the spatula.

Lower the oven temperature to 400 degrees. Bake for 45-50 minutes until a toothpick comes out clean from center.

Cool on a wire rack  for about 15 minutes and then remove or turn out from pan and allow to further cool.  Just between you and me this is the perfect time to sample...send the kids and your spouse outside with the riding lawnmower and a sled, arm yourself with a plate, and a butter knife...use your imagination!

Have a great weekend!

My Favorite Biscuits

I'm not known for making pretty biscuits, but that has changed since I stumbled on to this recipe that I had written down on a piece of paper some time back.  I'm pretty sure it's from "Down Home with the Neely's".  I have now sworn off those canned biscuits!

Many of you don't like to bake with yeast, this biscuit recipe has you covered, no yeast.  Just three simple ingredients and you have some luscious biscuits for breakfast or as a side to soup for a light lunch or a hearty accompaniment to your fried chicken and mashed potatoes.

My Favorite Biscuits -

2 cups self rising flour
1 tablespoon sugar
1½ cups heavy whipping cream


Mix all 3 ingredients together until dough forms a ball. Using your stand mixer with the dough hook, makes this a snap.  Turn out onto floured surface and knead for about 1 minute. Roll dough out to ½ inch thickness and cut biscuits with a biscuit cutter. Place biscuits on a Siplat or greased baking sheet and bake at 450F for 8 to 10 minutes, until golden brown.

Hint:  I don't buy self-rising flour but found this handy substitution!  For each cup of self-rising flour, use one cup of all-purpose flour and add 1-1/4 teaspoon of baking powder and 1/8 teaspoon of salt.

They actually look like real biscuits and not blobs of dough.

 

They are just crying for butter!

 

This one was calling out to me.

How can you say no?

Cloverleaf Rolls

These delicious and easy cloverleaf rolls are a cinch to make even for you people out there that are afraid of yeast.  If I can make these anyone can.  They taste like Parker House rolls and require no human kneading  (I don't heart kneading).  All they ask for is butter!

4 cups all purpose flour
1 packet Rapid Rise yeast
1 cup milk
1/3 cup white sugar
1/3 cup butter
1 teaspoon salt
2 room temperature eggs

In the bowl of your stand mixer, mix together 2 cups flour and the yeast packet. In a medium size microwave bowl, heat milk, sugar, butter at 30 second intervals untils it reaches 120 degrees.

Add the milk mixture and the eggs to the flour mixture. Using the paddle attachment, mix on low speed just until combined, about 30 seconds. Scrape down the bowl with a spatula and mix on medium speed (one a Kitchenaide - 4) for 3 minutes. Turn off the mixer and take off the paddle and put on the dough hook.  At low speed add in the remaining two cups of flour 1/2 cup at a time.  Once all of the flour has been added, scrape down the bowl again and knead on low for 5 minutes.  Place dough in greased bowl  - either use vegetable or canola oil.  Non-stick cooking spray will work great too.  Cover the bowl with plastic wrap. Let dough rise in warm place for about 1 hour or until it doubles in size.
After dough has risen, punch it down, cover it and let it rest for 15 minutes.

Spray non-stick cooking spray into the cups of a muffin pan.  Take little piece of dough and roll into little balls about 1/2 inch in diamter and place 4 dough balls into the muffin cups.  Cover the muffin pan with plastic wrap and let rise 30 to 45 minutes. 

Bake in a 375 degree oven for 12 to 15 minutes, until golden brown.

Can you heard them begging for butter?

Asiago, Sausage & Apple Stuffing

Growing up in Southeast Louisiana, you either ate Oyster Dressing or Cornbread Dressing on Thanksgiving and/or Christmas.  My Mom is a N'Awlins girl and loves her Oyster Dressing, but she loved my Dad more and accommodated his Southern Gentleman wishes of cornbread dressing.

As a kid, I didn't much care for my Mom's cornbread dressing.  I tolerated it because in those days it was politically correct to eat what was put in front of you and to obey your parents.  As an adult, I love, love, love Oyster Dressing.  (I can't believe I haven't posted my Oyster Dressing recipe yet!)  It's not easy to get reasonably priced, good, salty oysters in my neck of the woods.  I was definitely in panic mode last Wendnesday around noonish as I walked up and down the aisles of the grocery store picking up a few last minute items and trying to figure out what kind of dressing/stuffing to make.

I even picked up a box of stuffing mix...hey, don't judge...stuffing was going to be on the table one way or another.

Then, as I walked through the bakery section, I saw it!  A loaf of Asiago Cheese bread!  Seriously, Asiago cheese...does it get much better?  Oh yeah, oysters...but this was an incredible find and it was Game On!

Preheat oven to 350 degrees F.

Butter a 9 x 13 glass baking dish.

Cut one loaf of Asiago cheese bread into generous cubes.  Place on a baking sheet and into a preheated 350 degree oven for 7 minutes.  Just enough to lightly toast the bread so it will absorb the liquid but no get too mushy later.

Heat a large skillet over medium heat. Add 5 slices of chopped smoky bacon and 1 pound of chopped smoked pork sausage.  Saute until crisp and brown, about 10 minutes. Using a slotted spoon, transfer the bacon and sausage to a large bowl.  Remove all but one tablespoon of fat from the skillet and add 2 tablespoons of butter.

Add 1 large onion chopped, 2 celery stalked chopped, 1 Granny Smith apple cubed and 3 cloves of minced garlic. Saute over medium heat for about 10 minutes.

Gently fold in 1/4 cup of chopped parsely. Season with salt and pepper to taste.

Add the bacon and sasage back into the skillet along with 3/4stick of butter and 1/4 cup of chopped scallions.  Season with salt and pepper again.  Stir to thoroughly combine.

Place the bread into the glass baking dish and add the pork/seasoning mixture.  Gentley fold until completely combined.  Pour one cup of chicken brother over the top.  At this point you can cover and refrigerate overnight.  If you store this overnight, remove from the refrigerator the next day and let stand at room temperatire for one hour.  Toss again and add 1/2 to 1 more cup of chicken broth if necessary.

Add 3/4 cup of shredded Asiago cheese over the top of dish.  Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Stuffing is a personal thing and personally, this is incredible!




P.S.  My neice sent this text to me and I would like you all to repeat this with me....

I pledge alligence to the Saints and to the great City of New Orleans and the the Super Bowl for which we will win.  One city, below sea level with Mardi Gras and alcohol for all!  WHO DAT! WE DAT!

Roasted Red Pepper and Parmesan Biscuits

We definitely like eating heartier and more filling meals when the weather starts cooling down a bit. In between soccer games and working at home in the evenings, I have been able to get a little cooking and baking done. These are "drop" biscuits, easier than rolled ones to make. They are packed full of deliciousness and are the most requested item in my repertoire. They are fantastic with soups and Italian dishes.

Makes 6 biscuits

3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Pinch cayenne
Pinch black pepper
3 tablespoons cold butter, cut into chips
1/3 cup finely chopped roasted red bell peppers
1/4 cup freshly grated parmesan cheese
3 tablespoons milk

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Siplat .

In a large mixing bowl, combine flour, baking powder, salt, cayenne, black pepper and mix well. Cut in the butter until it resembles coarse meal. Add roasted peppers, cheese and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds, about 2 inches apart onto the baking sheet. Bake until they are golden, 15 to 18 minutes.

Bring one the cold weather!!!

Savory, Cheesy Cornbread

These muffins really appeal to me. One, because of the onions, two, the seasonings and three, the glorious cheese! They are perfect with a hearty bowl of chili, a healthy serving of beef stew or with your favorite soup. These muffins are so easy to prepare and are packed full of flavor. Give them a try tonight!

Saute, 1/2 of a medium sized onion, sliced thin a 1 tablespoon of olive oil and one tablespoon of butter.
Once the onions have turned golden brown. Remove from pan and set aside momentarily.


Empty one package of Jiffy Corn Muffin mix (don't judge me - this is good stuff and I'll take all the help I can get) into a mixing bowl, along with the onions, 1 cup of shredded sharp cheddar cheese (pepper jack cheese would totally rock here too) and 1-1/2 tablespoons of Emeril's Essence, 1/3 cup of butter milk (or regular milk) and 1 egg. You can change things up and use your seasoning of choice. A good garlic bread seasoning would be awesome too!



Thoroughly combine all of the ingredients and allow the batter to rest for 3 or 4 minutes. Spoon the batter into each muffin cup to 3/4 full. Top with a little more shredded cheese and bake in a preheated 400 degree oven for 12 to 15 minutes.



One the muffins have turned golden brown and the cheese has melted, remove from oven and allow to cool for about five minutes. Feast your eyes on these!



Don't tell anyone, but I never wait out the five minute waiting time.

Grilled Corn and Lime Crostini

Many of you seemed to really be interested in the Grilled Corn and Lime Crostini. Your wish is my command. I was lucky to snap off these two pictures. I was running a little late getting all of the food ready and a couple of my neighbors were really interested in what I was doing at the stove.

This recipe is courtesy of Fine Living with a couple of my tweaks.



2 ears corn, shucked
Extra-virgin olive oil, for brushing and drizzling
Coarse Sea Salt
4 strips bacon, julienned
1 Jalapeno, de-seeded, cut in half and thinly sliced
3 to 4 tablespoons red wine vinegar
4 scallions, thinly sliced on the bias
1 lime juiced
1 baguette sliced thin on a diagonal
2 cloves garlic


Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides. Remove and set aside until cool, then cut the kernels off the cobs.

Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the jalapenos and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the lime juice and vinegar. Toss in the scallions and remove from the heat.

Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.


Watch them disappear from your serving tray. Can you see how many are missing from the time i placed the platter until I grabbed my camera? This one is a keeper!