Monkey Bread

I have always loved monkey bread, but I had never made it until a few weeks ago. It's an easy and fun breakfast to make when you have company. Some of my family were in town and my 13-year-old brother is a great cook. He offered to help me make it and did an excellent job! This recipe is from Pinterest and I thought it was the best. Enjoy!

Chef Reeve ;)

Turned out great.

Time to eat!

Ingredients:

3 (8-10.5 oz) cans buttermilk biscuits

1 cup white sugar

2 tsp cinnamon

1 cup butter

1/2 cup brown sugar, packed

Directions:

• Preheat oven to 350 degrees. Heavily grease a Bundt pan, set aside.
• Cut each biscuit into four equal pieces.
• Combine white sugar and cinnamon in a bowl. Drop dough pieces into bowl and coat them in the mixture. Place in Bundt pan when coated.
• In a sauce pan, combine brown sugar, 1/2 cup remaining sugar/cinnamon mixture, and butter. Bring mixture just to a boil and then remove from heat. Carefully drizzle warm mixture over dough in the Bundt pan.
• Bake in preheated oven for 30 minutes. 
• Allow to rest for 5 minutes, then cover Bundt pan with a large plate and invert bread.

Serves: 6-8    Total time: 40 min

Zuppa Toscana (Olive Garden copycat)

I have like 4 recipes I need to post. Oops! The Thanksgiving holiday was very busy for us. Christian and I had both sides of our family here and we also celebrated our son's first birthday. I made several things over the last week and this was one of them. 

This recipe reminds me of my Mimmie and my mom. They both make this perfectly every time, so I hope I did it justice. My in-laws had some leftover soup a few days after I had made it and my MIL thought I bought the soup from Olive Garden. It made me laugh! 

I only had time to snap a quick photo. 

(On a side note, these amazing antique brown dishes in my photos were given to me by my Mema. I love them and they remind me of her every time I use them.)

Ingredients:

1 pound ground breakfast sausage (hot or mild)

2 Tbs all purpose flour

6 slices bacon, cup into small pieces

4-6 russet potatoes, peeled and cut into small cubes

1 sweet onion, diced

1 cup chopped celery

2 Tbs garlic, minced

32 oz chicken broth

1/2 bunch fresh kale, stems cut off and leaves cut into small pieces

1 cup heavy whipping cream

salt and pepper to taste

parmesan cheese for topping

Directions:

• Heat large pot on stove to medium-high heat. Cut bacon into bite-size pieces. Add bacon and sausage to pot and brown.
• When meat is halfway cooked, add celery and onion and cook until translucent. 
• Add flour and stir. Cook for two minutes, stirring frequently. 
• Add chicken broth, garlic, and potatoes to pot. 
• Add just enough water in pot to cover vegetables and meat.
• Cook for 10-15 minutes until potatoes are cooked through.
• Add cream and kale to pot and stir.
• Season with salt and pepper.
• Serve soup with grated parmesan on top and bread on the side.

Serves:6-8      Total time: 30 minutes 

Buttermilk Biscuits

This past weekend I went home to Georgia to visit my family, and my mom sent me back with some homemade muscadine jelly (from her own grape vines) that she had canned. Now, I have to give props to my mom- she raised 6 kids, homeschooled us, and taught us all how to cook. I would not know what to do in the kitchen if it wasn't for her.

Since Monday, I have been craving some biscuits so I could have a vehicle for that jelly. So this morning, I looked on Pinterest and whipped up some. Like always, I tweaked the recipe a little. Enjoy!

Sadly, I do not have the jelly recipe.

Ingredients:

2 cups all-purpose flour (plus more for dusting)

1/4 tsp baking soda

1 tbs baking powder

1/2 tsp salt

6 tbs salted butter, cold

1 cup buttermilk or milk with 1 tsp lemon juice

Directions:

• Preheat oven to 450 degrees.
• In a large bowl, combine all dry ingredients and whisk.
• Cut butter into small chunks and mix into dry ingredients until it resembles small pea sized crumbs.
• Add half of buttermilk to mixture and stir. Add a little at a time until dough is very wet (you made need less or more than a cup).
• Turn dough out onto a floured board and sprinkle flour on top of dough.
• flatten out dough and fold over 5-6 times. Add flour as needed. 
• Gently pat out dough to 1 inch thickness and use a round cookie cutter to cut out biscuits. Ball up dough and flatten to 1 inch and cut more biscuits until all dough is used.
• Place cut biscuit dough on an ungreased cookie sheet and bake for 9-10 minutes or until edges are browned. 

Yield: 10 biscuits    Total time: 22 minuets 

Baked Honey Sesame Chicken with Rice

So first of all, I love to cook Asian food. There are so many different flavors in Asian cuisine. I love salt, so that might be another reason why I like it so much. This recipe I found on Pinterest, and it turned out better than I expected! Although, when I was crisping the chicken, Christian walked in and said "What is that?" Haha! It looked pretty gross, but it was just naked because it didn't have any sauce yet. Let me know how you like it! 

This makes my mouth water.

Ingredients:

4 boneless, skinless chicken breasts

1 cup cornstarch

3 eggs

salt and pepper

1/4 cup canola oil

Sauce:

3/4 cup honey

3/4 cup soy sauce

1/2 cup ketchup

1/2 cup brown sugar

1/2 cup rice wine vinegar

1 tsp sesame oil

1 tsp minced garlic

1 Tbs cornstarch

sesame seeds for garnish 

Directions:

• Preheat oven to 325 degrees. Cut chicken breasts into bite sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and beaten eggs. Dip chicken into cornstarch then coat in egg mixture. Do in 2-3 batches or chicken will get all stuck together.
• Heat oil in a large skillet over medium-high heat and cook chicken in 2-3 batches until browned. Place chicken in a 9x13 greased baking dish.
• In a medium sized bowl, whisk honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and tablespoon of cornstarch. Pour over chicken and bake for 45 minutes.
• Stir chicken every 15 minutes to make sure chicken gets coated in sauce.
• Serve over cooked wite rice and garnish with sesame seeds.

Serves: 6    Total time: 1.5 hours

Banana Oatmeal Muffins

Sometimes I go on Pinterest and just look around. The other day I found this great banana oatmeal muffin recipe. They are pretty easy and basic, but are perfect for many breakfasts for days later. I love to cook or bake and have leftovers for another meal or two, and these are perfect for that.

Ingredients:

1/2 cup butter (room temp)

1/2 cup sugar

1/2 tsp vanilla

2 eggs

3 mashed bananas

1&1/2 cups flour

1 cup rolled oats

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

Directions:

• Cream butter, sugar, and vanilla.
• Add eggs and bananas and mix thoroughly.
• Combine dry ingredients and mix into banana mixture just until combined.
• Spoon into greased muffin tins.
• Bake at 350 degrees for 18-20 min.

Servings: 12 muffins

Total time: 30 minitues 

White Beans and Ham with Momma's Mexican Cornbread

I tried a new recipe, which is always a little scary. Christian and I are not bean lovers, but this recipe sounded like good comfort food. Plus it is a crockpot recipe which makes dinner easier. I decided to make my favorite cornbread (momma's recipe) to go along with the meal. 

The cornbread. I could eat this stuff by itself.

White beans and ham. 

Ingredients:

1 lb package dried northern beans

ham bone, hocks, shanks, or diced ham (about 1 lb)

2 tsp onion powder

1 tsp garlic powder

6 cups water

1/2 tsp pepper

Directions:

• Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, garlic powder, pepper, and ham to crock pot. Add water. Cover and cook on low for about 8 hours, or until beans are tender. Remove ham and any bones. Pull off meat and discard bones. Add meat to the crock pot and mix. Serve with cornbread.

Prep time: 8 min     Servings: 6

Ingredients:

1&1/2 cups yellow cornmeal

1 Tbs baking powder

1 tsp salt

2 eggs

2/3 cup oil

1 cup buttermilk

1 jalapeno pepper, chopped

1/2 can cream corn

1 cup grated cheddar cheese

Directions:

• Combine first 3 ingredients in a bowl. Add eggs and oil; mix well. Blend in buttermilk. Add jalapeno pepper and corn; mix well. Mix in half the grated cheese into the batter. Pour batter into greased pie pan or 9x9 baking dish. Bake at 350 degrees for 35 minutes. Top with remaining cheese and bake for 10 minutes or until bread tests done.

Prep time: 10 min     Servings: 6

Sprinkle Sugar Cookies

These turned out a lot more like Easter cookies, but at least they are pretty.

Sorry for the terrible photo.

Ingredients:

1 cup butter (room temperature)

1. 1 cup sugar
2. 1 large egg (room temperature)
3. 1/2 tbs pure vanilla extract
4. 2 1/4 cup all purpose flour
5. 1/2 teaspoon baking powder
6. 1/2 teaspoon baking soda
7. additional sugar or sprinkles for rolling
8. Directions:

•  Preheat oven to 350 degrees. Lightly spray a cookie sheet with cooking spray or line with parchment paper. Set aside.
•  In a small bowl, combine flour, baking powder and baking soda. Stir dry ingredients together for a few seconds to just mix it together. Set aside.
•  In a large mixing bowl cream butter and sugar together using a hand held mixer or stand mixer on medium speed. Mix for 2-3 minutes so butter is light and fluffy. Add in egg, vanilla, and almond extract. Continue mixing until egg and extract are combined. Turn the mixer speed to low and slowly add in dry ingredients. Continue mixing on low speed until dry ingredients are fully incorporated and cookie dough is formed.
•  Pour additional sugar or sprinkles (or both) onto a small plate for rolling. Scoop 1.5 tablespoon sized dough balls and roll each one in between your palms to make a circular shape. Roll individual dough balls in sugar/ sprinkles until completely covered. Place dough balls on cookie sheet about 2 inches apart, you may need to make smaller batches at a time. Using the bottom of a small drinking glass, light press on top of each cookie to slightly flatten it. Do not completely flatten, cookies should still be thick. Bake for 10 minutes.
•  Remove cookies from oven and all to cool for about 15 minutes so the cookies have time to firm up slightly. Serve immediately.

Nachoooooos

I basically just had a craving for queso, so I looked a recipe and made my own rendition of nachos. They were super yum and fattening, but maybe the pico makes up for it. I hope you enjoy!

Of course, my favorite chips for any mexican food.

Queso blanco 

Blackened chicken.

Pico de gallo.

My huge plate of nachos because I eat a lot. I always finish off my husband's plate when he is done.

Ingredients:

1 bag of tortilla chips

2 skinless, boneless chicken breasts 

6-8 ripe roma tomatoes, chopped

1/3 bunch fresh cilantro, chopped

1/3 sweet onion, chopped

2 jalapeños, seeded and diced

2 lbs Velveeta queso blanco

4 oz can diced green chilis 

1 cup milk

2 Tbs butter 

olive oil

salt and pepper

Directions:

• Pre-chop tomatoes, cilantro, onion, and jalapeños. Mix together in a bowl and season with salt; set aside.
• Heat up a skillet on high heat and a saucepan on low heat.
•  While heating, cut chicken breasts in half long-ways and season with salt and pepper. 
• Cut the Velveeta into cubes.
• Add a few tablespoons of olive oil to skillet and add chicken.
• Add Velveeta, green chilis, milk, and butter to saucepan. Stir frequently until melted and blended.
• Sear chicken on each side until crispy and cook for about ten minutes, or until cooked through.
• Shred chicken into small pieces.
• Assemble nachos with chips, queso, chicken, and pico. Enjoy!

(note: this makes about 8 servings of queso and pico, so you can double the chicken and chips for 8 servings. Otherwise this serves 4-5.)

Chicken with Sun-dried Tomato Cream Sauce

This is a recipe I found on Pinterest. Some recipes on Pinterest can say "BEST RECIPE EVER" and then be nasty, but this one passed the test and was really good! It was also fairly easy, quick, and did not make a huge mess. Hope you enjoy!

Look how pretty it is!

Ingredients:

8 chicken thighs with bone and skin

salt and pepper to season

3 Tbs butter, divided

3 cloves garlic, minced

1/4 tsp red pepper flakes

1 cup chicken broth

1 cup heavy cream

1/3 cup julienned sun-dried tomatoes in olive oil, drained

1/4 cup grated parmesan

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 cup fresh basil leaves, chiffonade

Directions:

• Preheat oven to 400 degrees.
• Season chicken thighs with salt and pepper on both sides.
• Melt 1 tablespoon of butter in a skillet over medium-high heat. Add 4 pieces of chicken, skin-side down, and sear both sides for 2-3 minutes per side. Repeat with remaining 4 pieces of chicken. Set cooked chicken in a 9x13 oven-proof casserole pan; set aside.
• Melt remaining tablespoon of butter in the skillet. Add garlic and red pepper flakes. Cook for 1-2 minutes; stirring frequently.
• Stir in chicken broth, heavy cream, sun-dried tomatoes, parmesan, thyme, and oregano. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
• Pour sauce over chicken and place casserole pan in oven. Bake for 30-35 minutes or until chicken is cooked through.
• Garnish with fresh basil and serve with rice or pasta.

Chocolate Chip Banana Bread

Last night Christian texted me "So how difficult would it be for you to make a banana bread?" I replied with "Right now?" He texted back a few minutes later saying "For tomorrow- we are doing a breakfast potluck thing and several people asked if you could make it." I had made this recipe for the first time a few months ago for my husband and he loved it! He took some to work with him and his coworkers were asking for a bite. Shortly after, he asked me to make one for his coworkers, and they ate it up within minutes. So this morning I got up REALLY EARLY (8:15am) and made two loaves of this delicious, unhealthy bread.

The ingredients. I had already peeled the bananas.

Two batches.

Before baking.

Freshly baked.

Ingredients:

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp vanilla extract

1 cup white sugar

1/2 cup butter, softened

1 egg

4 Tbs milk

3 ripe bananas

1 cup semi-sweet chocolate chips

Crisco or butter

Directions:

• Preheat oven to 350 degrees.
• In a small bowl, sift together flour, baking powder, baking soda, and salt.
• In a large bowl, cream vanilla, sugar, and butter. Add egg, and milk and beat until mixed. Slowly add in sifted ingredients. Once combined, and bananas and mix until bananas are well blended. Stir in chocolate chips. 
• Spread Crisco or butter in a 9x5" loaf pan and fill pan with batter.
• Bake for 65 minutes or until toothpick comes out clean.

Serves: 8 (one loaf)

Total time: 1 hour, 20 minutes

Susie's Sizzling Salsa

Today I made one of my favorite things ever- salsa! Mexican food is my favorite cuisine and I love to cook it as well. I made my aunt's salsa recipe which is the best salsa I have ever had. She taught me how to make it when I was probably around 10 years old. I loved riding my bike to her house and doing crafty things with her. Here are a few photos of the ingredients and process. The recipe is at the bottom.

6 basic ingredients.

All added together in the blender.

The finished product.

My favorite chips for dipping.

My first cookbook and original recipe I copied by hand.

Ingredients:

6-8 ripe roma tomatoes with ends cut off

1-2 jalapeños with seeds and ribs removed

2-3 garlic cloves, peeled

1/3 vidalia or sweet onion, peeled  

1/2 bunch or about a cup of fresh cilantro with stems trimmed

1/2 tsp. salt

Directions:

Slice tomatoes in half and cute onion into slices. Mince garlic or cut into fine pieces with knife. Add all ingredients to blender and mince until desired consistency. Serve immediately with chips or store in refrigerator for later.

Serves: 6-8

Total time: 15 minutes