Home-made Garlic Pull-Apart Bread

Garlic Pull-Apart Bread is delicious with soups or anytime you want to eat some bread. And who can resist pull-apart garlic bread?  

Ingredients

1 c. warm water
1 pkg. yeast or 2 1/2 tsp dry yeast
2 Tbs. sugar
2 Tbs. butter or olive oil
1 c. milk, warm
2 1/2 tsp. salt
5 1/2 to 6 1/2 c. flour

Topping

8 tablespoons butter melted
4 tsp.  parsley 
1 tsp. oregano
4 or more cloves garlic, minced
2 tsp. salt

Directions

Grease 2- 8 x 4 inch loaf pans.

In a large bowl, combine warm water, yeast and sugar. Allow to rest for 5 to 10 minutes so the  yeast will bloom and show that it is alive.

Mix in butter, milk, salt and 3 cups flour with a wooden spoon or you can use an electric mixer with the dough hook attached.. Gradually add the rest of the flour. When the dough becomes too stiff to stir by hand, turn out onto a floured board or countertop. Gradually add the rest of the flour until the dough is smooth and elastic. Kneading time can take about 10 minutes.  Set aside to rest while you make the topping.

In a small saucepan, melt the butter. Stir in the parsley, oregano, and garlic.  Set aside.

Take some dough and form it into a 1-inch ball between the palms of your hands.  You may need to flour your hands to keep the dough from sticking to them. Dip the balls into the butter mixture and then place them into the prepared loaf pans. Cover loaves with a tea towel and place in a warm location.  Allow to rise until doubled in volume. It can take about an hour. 

Bake at 350°for 25 minutes or until golden brown.  Remove from the oven and while the bread is hot, brush the tops with some melted butter and then sprinkle with salt. 

** If using an electric mixer to make the bread dough, have the dough hook attached. Gradually add the rest of the flour and allow the mixer to knead the dough for 87 to 10 minutes. The dough should no longer stick to the sides of the bowl when it is kneaded enough. 

** You can use fresh parsley and oregano if you have it handy. 1/4 cup parsley, finely chopped, and 2 tablespoons oregano.

Savory Salisbury Steaks With Mushroom Gravy

My dad made this meal and it was so delicious.  Moist, juicy burgers with a mushroom gravy. Add some mashed potatoes and you have a great meal.  

If you don't want to make gravy from scratch, you can use a package of brown gravy mix. Also, you can also add a can of cream of mushroom soup to the gravy mix as well if you want to change it up for something different.

Ingredients

1 lb. ground beef
1/3 c. breadcrumbs
1 small onion chopped fine
2 cloves garlic, minced
1 Tbs. ketchup
1 egg
1 Tbs. Worcestershire sauce
1 tsp. liquid smoke
3/4 tsp. salt
1/4 tsp. pepper

Gravy

3 Tbs. butter or the grease from frying the burgers
1 small can sliced mushrooms, drained
1 medium onion, chopped
2 cloves garlic
3 Tbs. flour
1 1/2 c. beef broth
1 Tbs. Worcestershire sauce
Salt and pepper to taste

Directions

In a bowl, combine ground beef, breadcrumbs, onion, garlic, ketchup, egg, Worcestershire sauce, liquid smoke, Italian seasoning, salt and pepper. Mix well and form into 4 burgers.

In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, and juices run clear. It can take approximately 4-5 minutes on each side. Remove the burgers from the pan and cover to keep warm while you make the gravy.

In the same pan you fried the hamburgers in, you can use the hamburger grease, or you can drain that off and use 3 tablespoons of melted butter. Add the mushrooms, onion and garlic to the pan. Saute the vegetables until they are tender and brown.

Stir in the flour. Cook for one minute to remove the flour taste.

Slowly pour in the beef broth, stirring constantly with a whisk to keep it from lumping.  Cook until the liquid thickens, about 2 to 3 minutes.

Add the Worcestershire sauce.  Season with salt and pepper to taste.

Return the burgers to the skillet and spoon the sauce over the top.  Cook 5 to 7 minutes or until heated through.

Classic Chili Soup

Chili soup has always been a favorite of mine when I was growing up.  Instead of store-bought tomatoes in a can, my mom always used tomatoes she grew in the garden and canned in Mason jars.  She would always add some hot peppers to her chili to give it lots of flavor and spice.  I carry on this tradition of my mother's cooking. We grow a garden every year with plenty of peppers and tomatoes. Then, we preserve as much as possible until the frost takes the plants out.

Ingredients

1 lb. ground beef
1 onion, chopped
1 bell pepper, chopped
1 or more jalapenos, chopped (Optional)
3 cloves garlic, minced
2 Tbs. cumin
2 1/2 Tbs. chili powder
1 Tbs. garlic powder
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper (Optional)
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 (15 oz) can diced tomatoes with or without green chilies
1 (15 oz) can chili beans, undrained *we use spicy chili beans in ours
1 1/2 c. beef broth
1 (8 oz.) can tomato sauce
Optional toppings: sour cream, cheddar cheese

Directions

In a Dutch oven, add the ground beef, onion, bell pepper, jalapenos, and garlic. Cook until the beef is browned and no longer pink.

Stir in the cumin, chili powder, garlic powder, salt, pepper and cayenne pepper until well combined.

Add the tomato paste, Worcestershire sauce, diced tomatoes with green chilies, chili beans, beef broth and tomato sauce. Stir well and bring the mixture to a boil.   Lower heat, or you can put this in a crock pot to cook.  Cook low and slow for the best flavor, stirring occasionally.   Or if you don't have the time, simmer the chili for 30 minutes, stirring from time to time. 

Serve and enjoy. 

We like a spicy chili, but if you do not, omit the jalapenos and cayenne pepper. Sometimes, we add a squirt of catsup to our chili as well.  It just gives something to the flavor.

 Cheesy Herb Garlic Quick Bread

 

If you love cheese, garlic and herbs, this bread is perfect.  Even though it has yeast in it, it is still a quick bread and does not require rising time. It is quick and easy.  This bread is good on its own, or it goes very well with soups, stews and salads.

 Ingredients

3 c. flour
3 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 Tbs. yeast
1 1/2 c. sharp cheddar cheese, shredded
1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 Tbs. garlic powder
1 egg
1 c. milk
1/3 c. vegetable oil or melted butter

Directions

Preheat oven to 350°  Grease a 9x5x1-inch loaf pan. 

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, yeast, shredded cheddar and dried herbs.
Whisk the egg, milk and oil in a small bowl. Pour into the dry ingredients, stirring just until moistened. 
Place the dough into the prepared pan and bake for 50 to 60 minutes or until done a toothpick inserted in in the center comes out clean.  Cool for 10 minutes in the pan before removing the bread from the pan. Cool another 10 minutes before slicing.

Chicken Pot Pie

Grandma Esther's Chicken Pot Pie 

Sometimes we have leftover chicken and my kids get tired of eating the same thing. When that happens, I grab my grandmother's recipe box and find her Chicken Pot Pie recipe. With the cooler weather, this hearty meal warms you up on the inside, and it's healthy for you too. It's super quick and easy to make.

Ingredients

6 c. cut-up, cooked chicken
1 1/4 c. finely chopped onions
1 1/4 c. finely chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 c. cornstarch
3/4 c. cold water
2 Tbs. chopped fresh parsley

Instructions 

Heat oven to 400°. 

In a large pot or Dutch oven, combine chicken, onions, celery, mixed vegetables, and chicken broth.  Bring to a boil over medium high heat. Stir occasionally. 

Stir cornstarch into cold water until it dissolves. Pour into the bubbling chicken mixture, stirring constantly.  Boil for 1 minute. 

Remove from heat. Stir in parsley. 

Pour into an ungreased, rectangular 13x9x2 inch baking pan.  Or, if you are using a Dutch oven, you can leave it in there to save on washing an extra dish.  

Start making the biscuits.

Biscuits Ingredients

2 c. all-purpose flour, spooned and leveled
1/2 c. cold butter, cut into small pieces
1 Tbs. baking powder
1 tsp. sea salt
1 c. whole milk

Directions

Combine the flour, butter, baking powder, and salt into a bowl. Cut the butter into the flour mixture with a pastry knife, or you can use two knives held together in your hand. The butter should be about the size of small peas.

Form a well in the center of the flour mixture and pour in the milk. Stir only until the flour is moistened. Do not over-mix or the biscuits will be hard and dry.

Drop by teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown.

 Seasoned Potato Wedges

When I was growing up, we always had meat and potatoes for every meal.  I have kept on with this tradition with my own family.  

We cut the potatoes into wedges or steak fries.  Season them with a variety of spices and bake them in the oven. Sometimes we will only make Seasoned Potato Wedges for our supper meal. At other times, we serve it with steak, hamburgers or chicken. With this blend of seasoning spices, you can turn turns boring fries into potatoes packed with flavor.  Of course, you can adjust the amount of seasoning to suit your taste.

Ingredients

2 Tbs. olive oil

1 Tbs. garlic powder
1 Tbs. onion powder

1 Tbs. paprika
1/4 tsp. red cayenne pepper (more or less to suit your taste)
2 tsp. black pepper

2 tsp. salt

3 Tbs. grated Parmesan cheese

9 to 10 medium potatoes, washed peeled and cut into wedges about a half-inch wide. (about 4 pounds)

Preheat oven to 400°.

Combine garlic powder, onion powder, paprika, red cayenne pepper, black pepper, salt and Parmesan cheese into a small bowl. Mix the seasonings together and then set aside.

Put the potatoes into a large mixing bowl. Pour the olive oil over the potatoes. Toss the potatoes in the bowl, liberally coating them with the olive oil. This keeps them from sticking to the pan and helps the seasoning adhere to the potatoes.   

Sprinkle some of the seasoning mixture over the potatoes and toss them around in the bowl to distribute. When you see potatoes that are unseasoned, sprinkle more seasoning over them. Keep tossing and seasoning the potatoes until they are evenly coated. 

Arrange potato wedges in a single layer on two jelly-roll pans. 

Bake for 15 minutes. Turn the potatoes over and bake for another 15 to 20 minutes, or until golden brown and tender.

Easy Fry Bread Tacos

My family and I love Indian Tacos. Sometimes we eat out, but often times, we find that the fry bread is not all that good. Some fry breads are hard,and tough to chew. We like our fry bread to be puffy and soft. This recipe used frozen bread dough, but you can also make your own bread dough to use.

Ingredients

1 loaf frozen bread dough (or you can make your own bread dough.)
Vegetable oil for frying the fry bread
1 1/2 pounds ground beef
1 small onion, chopped
1 pkg. taco seasoning
1 can spicy chili beans
1 lb. shredded cheese
1 head lettuce, shredded
Sour cream, black olives, tomatoes, salsa, jalapenos, and hot sauce to taste

Directions

Thaw the frozen bread dough, but do not let it rise. Split dough into 12 pieces. Roll each piece out to a 6-inch circle. Sprinkle some flour over the surface of the countertop or board so the dough does not stick when you roll it out.  As each piece is done, place it between sheets of waxed paper as you prepare the meat mixture.

Brown the ground beef, along with the onions in a heavy cast iron skillet. Stir in the taco seasoning, chili beans and 1 can water. Simmer until thick and most of the liquid has evaporated.

Pour enough oil in a cast iron skillet or heavy pot. You'll need at least an inch of oil. Heat the oil to 375°.  Fry both sides of the flattened bread dough in hot grease or oil until golden brown. Remove from the oil and place them on paper towels to absorb the excess oil. Top bread dough with meat mixture. Then add your choice of toppings like shredded cheese, lettuce, sour cream, olives, tomatoes, salsa, jalapenos and hot sauce.