Thursday, March 14, 2013

Beef Stew with Cheddar Dumplings


2 pounds beef stew meat, cut into small pieces and floured


salt to taste

Black pepper to taste

1 tablespoon oil

2 quarts water

8 beef bouillon cubes

1 medium onion, chopped

1 (16-ounce) can sliced carrots, undrained

1 (16-ounce) can green beans, undrained

Splash of liquid smoke

Dumpling Ingredients:

2 cups buttermilk biscuit mix

1 cup shredded cheddar cheese

2/3 cup buttermilk or milk

Coat meat with flour, garlic salt and pepper. Brown meat in oil. In Dutch oven combine water, bouillon, onion, carrots, green beans, and liquid smoke. Bring to a boil. Add browned meat and simmer 30 minutes. For dumplings, combine biscuit mix and cheese. Add milk to form a soft dough. Drop by tablespoonfuls into bubbling stew. Cover and simmer for 12 minutes, do not lift cover until dumplings are done. Serve with slaw and garlic bread.

Wednesday, March 13, 2013

Bread Machine Cream Cheese Yeast Bread

Note: Rediscovering our bread machine has made our house smell delicious and the boys are quite addicted. It is a nice thing to share with neighbors!

Bread Machine Cream Cheese Yeast Bread


1/2 cup water
1/2 cup cream cheese, softened
2 tablespoons melted butter
1 beaten egg
4 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoon active dry yeast

Place the ingredients in the pan in the order as suggested by your bread machine manufacturer. Process on dough cycle. Remove from machine, form into a loaf and place in greased 9x5 loaf pan. Cover and let rise until doubled. Bake in a 350 degrees F oven for approximately 35 minutes.

Tuesday, March 12, 2013

Ham and Cheese Quiche

Note:     Don't tell my boys that real men don't eat quiche because they LOVE it.    We have it quite often.    By far their favorite is ham and cheese quiche.      I always make two at a time so that we have it for supper and then one for breakfast the next morning.

Ham and Cheese Quiche

1 (9-inch) Pie shell, thawed
2 cups shredded sharp cheese
1 cup chopped ham
1/4 cup yellow onion, finely chopped
2 eggs, beaten
1/2 cup mayonnaise
1/2 cup evaporated milk

Preheat oven to 375. Toss together cheese, ham, and onion. Spoon into pie shell. Whisk together remaining ingredients until well blended. Pour over ham and cheese mixture. Bake 45 minutes, or until golden and knife inserted into center comes out clean.

Monday, March 11, 2013

Copycat Bonefish Grill Bang Bang Shrimp

Note:    Anytime I am on Facebook and someone posts about going to eat at Bonefish Grill, nine times out of ten they will say they have eaten "Bang Bang Shrimp".    It seems to be just "the" thing to eat when you are at Bonefish.      I ran across this copycat recipe and decided it was a must try!

Copycat Bonefish Grill Bang Bang Shrimp

Spicy Sauce:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (sambal sauce)
1 teaspoon granulated sugar
1/2 teaspoon rice vinegar

1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed (ground) sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 to 12 cups vegetable shortening or oil
16 to 18 medium shrimp, peeled and deveined

1 handful of mixed greens
1 green onion, chopped (green part only)

Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.
Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.

Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.
Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.

*Serves 2 to 4 as an appetizer.

Sunday, March 10, 2013

Easy Blueberry Cobbler

Note:  I found some blueberries in the freezer.   I made some into syrup for pancakes for breakfast yesterday and then used the rest to make a quick and easy blueberry cobbler.    Mmmm... come on summer.   Ready for fresh vegetables and fruits!

My Easy Blueberry Cobbler


2 sticks unsalted butter
2 cups self rising flour
2 cups sugar
2 cups milk

3-4 cups fresh blueberries

Heat oven 350    Melt butter in the bottom of a 9 x 13 pan. Mix flour, sugar and milk. Pour over melted butter. Top with fruit. Batter will rise over it. Bake at 350 for about 40 minutes