7-up Biscuits

I have to admit something. I am a southern woman and until last night I have never made biscuits from scratch. My grandmother would have never used a refrigerated tube of biscuits but they are quite convenient especially when you have a lot of kids and not a lot of time. I have come across a recipe for biscuits a number of times on a number of food sites and have been intrigued. Not only do the reviewers say they are yummy but there are only 4 ingredients!! So I took a stab at it last night so to speak and all I have to say is wow! They were fluffy, tender and quite yummy! I will definitely be making these again! Look mamma and grand mamma I made biscuits!!! 

7-up biscuits

4 cups of bisquick (I used a generic)
1 cup sour cream
1 cup 7-up ( I used a generic)
1 stick (1/2 cup) butter, melted

Preheat oven to 425.
Pour melted butter into a 13x9 pan.
Pour bisquick into a largo bowl.
Top with sour cream. 
Using a fork cut the sour cream into the bisquick until there are little crumbles.
Add in the 7-up and mix well. 
The dough will be sticky and if you want to kneed it, roll it and cut it you will need more bisquick.
I added like 1/4 cup more and then decided I was just gonna pour the batter into the pan on top of the butter and not cut them.
Bake for about 15 minutes.
Remove from the oven and let sit for about 2 minutes if you need to cut them into squares.
Enjoy!!!

S.O.S

My father was in the US Army for 21 years and he learned some interesting food choices from all of his travels. One of his favorites was S.O.S (shit on a shingle) also known as chipped beef on toast. I had it once that way and even though my dad was a fantastic cook, it was horrible! So over the years both of my parents "evolved" the recipe. My dad started using ground beef, seasoning it up with a little beef bullion and making a flour/water gravy. My mom who also was a fantastic cook took that and rolled with it by getting rid of the water and using evaporated milk and adding pepper. At one point she started using half ground beef half sausage. My uncle who not only was a retired US Army vet but also was a mess hall cook showed me that adding a little Worcestershire sauce is yummy. Once I started cooking I decided to play around with the recipe a bit with seasonings and meats, but I always came back to something similar my uncle made. My version is more like a sausage gravy but it is one of my kids favorites. We normally have this for dinner with canned biscuits however last night I paired it with 7-up biscuits that I made ( recipe will be blogged as well). Sooo Yummy!! I hope you enjoy!!

S.O.S

3 rolls of pork sausage (you can use different flavors, maple is yummy)

4-6 cups of half and half

all purpose flour to dust the meat with to make a roux (about a cup)

2 beef bouillon (you can use just sea salt if you would preferred)

1-2 tbs. Worcestershire sauce  

2 tbs. black pepper

salt to taste

Brown the sausage making sure to break it up into pieces until you no longer see pink, drain.

Dust your meat with flour making sure to let it brown onto the meat a little bit.

While the flour is browning a bit add the bouillon, Worcestershire sauce and pepper.

Pour in enough half and half to cover the meat and turn the heat down to med.

Now is a good time to put your biscuits in the oven.

Make sure you stir every 3-5 minutes this way the gravy doesn't clump.

As it starts to thicken if it needs it, add more half and half. 

Simmer for about 20 minutes, remove from heat and allow to sit for about 5 minutes.

Serve on biscuits, toast or eat it on bowls like my kids!!!

Enjoy!!

40 Clove Chicken with Garlic Basil Pasta

I love 40 clove chicken and I have a great recipe for the crock pot (http://yumm-yumm-foodie.blogspot.com/2013/07/crock-pot-40-clove-chicken.html) but I wanted something different and I could not for the life of me put my finger on it so I decided to do a search. I think I looked at 100 different recipes for 40 clove chicken but it still was not what I was wanting. This inspired me to create!! What I came up with was AMAZING!! It was kinda nutty, crispy, moist and flavorful!! I hope you enjoy it as much as we did!!

40 Clove Chicken with Garlic Basil Pasta

for the chicken:
4 lbs. split chicken breast (you can use whatever cut you want just adjust cook time accordingly)
5 bulbs of garlic, peeled leaving the cloves whole, mincing 4 of the cloves 
1 large onion cut into rings
sea salt
2 tsp. rosemary, divided
1 tbs. butter
drizzle olive oil
1/4-1/2 cup of sherry (you can use any white wine)


Preheat oven to 400.
Sprinkle sea salt on the chicken.
Place the whole garlic and onion rings into the bottom of a baking dish and sprinkle with half of the rosemary and salt.
In a pan heat up the oil and the butter on med high.
Place chicken skin side down in the pan until golden brown and crispy turning once.
Place the chicken on top of the garlic and onion.
While the pan is still hot toss in the other half of the butter, the minced garlic and the rest of the rosemary and saute until toasted.
Deglaze the pan with your sherry scraping up all of the browned bits. 
Pour the liquid on top of the chicken.
Bake for 25-30 minutes depending on the size of the chicken
Allow the meat to sit for at least 15 minutes ( this is time to start the pasta) 

for the pasta:
1 box of linguine (you can use whatever type of noodle you want)
2 tsp. red pepper flakes
1-2 tbs. sea salt
1/4 cup of fresh basil chopped
6-8 cloves of cooked garlic from the chicken above, chopped
juice from the bottom of the pan
1/4 cup of olive oil
1 tbs. butter

Cook pasta according to the directions for al dente and drain.
Coat a pan with olive oil and butter heat on med.
Add the cooked garlic and saute for a minute.
Add the basil
Pour in the juice from the chicken.
Add the pasta, salt, and red pepper flakes.
Toss well until heated and juice absorbs into the pasta.
Serve with basil leaves as garnish.

Enjoy!!!

Beef Mississippi Pot Roast (Crock Pot)

I found the best pot roast recipe today and I felt the need to share, after putting my own spin on it of course!!! It is so simple and yummy but I was afraid of a few ingredients since a couple of my kids can be picky especially my daughter. She is not a big meat eater to begin with, and she just kept going back for more. I hope you enjoy it as much as we did!!!

Mississippi Pot Roast

3-4 pound chuck roast

4 1/2 tsp. of au jus mix (recipe below) or you can use 1 pkt of au jus gravy mix

1 pkt. ranch dressing dry mix

7 peperoncini peppers (found jarred on the pickle aisle)
A splash of the juice from the peperoncini jar

1 stick (1/2 cup) butter

Place roast in the crock pot and sprinkle au jus mix and ranch dressing mix on top.

Top with the butter, peppers and a splash of the juice.

Cover and cook on low for 6-8 hours.

Serve and enjoy!!!

If desired you can remove the roast and peppers and whisk in a couple tbs. of corn starch until thickened.

Au jus mix 

12 beef bouillon cubes (or 4 tablespoons granules)
4 teaspoons onion powder
2 teaspoons parsley
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 tablespoons all purpose flour. 

Directions:

Blend all ingredients in a blender 30 seconds until completely ground and combined. Store in an airtight container or ziploc bag. To make au jus, measure out 4 1/2 teaspoons into a small saucepan and whisk with 2 cups of water over medium-high heat 15 minutes until bubbly and thickened. To use as seasoning, measure out 4 1/2 teaspoons at a time to equal one package of au jus seasoning mix.

Enjoy!!!

Oven Baked Wedge Fries

There is a constant battle when you have kids for them to choose to eat healthy, especially when you have teenagers! They want greasy and fattening foods. One thing my kids love is french fries. They want them deep fried and covered in salt. I finally came up with an alternative that is oven baked and they truly love them!!! I hope you enjoy!!!

Oven Baked Wedge Fries

4-5 large russet potatoes (you can use any kind of potato, these were on sale)
2-3 Tbs. olive oil (just enough to coat the potatoes)
2-3 tsp. sea salt
1 Tbs. garlic powder
1 Tbs. paprika
2 tsp. black pepper
*optional dash of cayenne pepper for added heat

Preheat oven to 400.
Wash and cut potatoes into small wedges.

Toss wedges with oil and seasonings.
Place on a pan lined up in a single file (just make sure they are not on top of each other so they can crisp)
Bake on one side for 15 minutes then flip them.
Bake for another 15 minutes.
Serve and enjoy just like my daughter!

Crock Pot 40 Clove Chicken

I love my crock pot!! Slow cooking something yummy while you are living your life is awesome!!! Especially if you are a busy mom! As I have mentioned on past posts I am on a tight budget so chicken is a staple in my house. It is inexpensive and there is so many different ways to prepare it. This has become one of my favorites to have. The garlic kinda gives the chicken a nutty flavor that is awesome!!! I hope you enjoy it as much as we do!!!

Crock Pot 40 Clove Chicken

4-5 lbs chicken (I used leg quarters that I had separated but you can use any cut as long as it is on the bone)
1 large onion cut into rings
40 cloves garlic peeled, whole and in tact (4 bulbs)
1 Tbs. sea salt
2 Tbs. olive oil
1 Tbs. paprika
2 tsp. black pepper
*optional for a little heat 1/2 tsp cayenne pepper

Place onion rings in the bottom of the slow cooker making a little bed for the chicken.
In a large bowl toss the chicken with the oil, salt, paprika, pepper, garlic cloves and the cayenne if you opted to add it.
Pour into the crock pot on top of the onion. 

Cover and cook on low for 6-8 hours (high 4-5 hrs.)depending on how quickly your crock pot cooks.
The slower this cooks the more the chicken sucks up the garlic flavor right into the meat when it comes to bone in chicken.
Serve with your favorite sides and enjoy!!!!
XOXO

Turkey Bolognese

I love pasta dishes. They are super easy to make and you can let your imagination run wild. I was watching a cooking show and was inspired by a dish that I saw being made. I knew that I wanted to make it but it needed some changes for mine and my families tastes. Here is what I came up with. I hope you like it!!! FYI this is a lot of sauce. I take half and put it in the freezer for another meal. You can half the sauce if you do not want to make enough for another night however if you can I would suggest it. Makes another night super easy!

Turkey Bolognese

4 Tbs. Olive oil, divided
2 lbs. ground turkey breast
6-8 cloves of garlic, minced 
2 Tbs. dried oregano 
1 tsp. crushed red pepper
2 cups red wine (I used a yummy Merlot)
2 (28 oz.) cans of crushed tomatoes (I used organic fire roasted)
1 (6 oz.) can of tomato paste (I used organic)
1 (8 oz.) can of tomato sauce (I used organic)
1 (1 lb.) box of dried pasta (I used small shells so the sauce could get into the pasta)
1 tsp. dried nutmeg
1/2-1 cup of fresh basil chopped
1 cup of heavy cream
1 cup parmesan cheese (more for serving)
salt and pepper to taste

Heat half of the olive oil in a skillet pan at med-high heat and add the turkey crumbling the meat until browned and no longer pink.
Drain any water from the turkey breast.
Stir in the garlic, oregano and red pepper flakes cooking for at least a minute.
Pour in the wine scraping up any browned bits on the bottom of the pan.
Add crushed tomatoes, tomato paste and tomato sauce along with some salt and pepper, stirring until combined.
Bring to a boil, lower the heat and simmer for 15 minutes.
While the sauce is simmering bring a large pot of water to a boil along with the remaining olive oil and some salt.
Add pasta and cook according to the box directions.
While the pasta cooks add the nutmeg, basil, and heavy cream to the tomato sauce and simmer for another 15 minutes until thickened.
Take half of your sauce and put it in a freezer safe container and store in your freezer for another meal (just add to warm pasta on that day).
Drain pasta, add it to the remaining sauce along with the pamesan cheese, toss well.
Serve in a large pasta bowl for a nice presentation for your table along with parmesan cheese on the side for each individual bowl.
Add basil leaves for a garnish to make it look beautiful for your table. 

Enjoy!!!