Saturday, September 26, 2015

Italian Meatball Stew



I decided to make a stew on this pretty fall day, so I made this Italian Meatball Stew, it's easy and quick and taste good with homemade ingreidients, fresh vegetables and hearty tomato beef sauce.
Try some good food today

What you need:
SERVINGS 6-8
2 lbs ground beef(you can use any ground meat you like)
1 cup fine soft bread crumbs
1⁄4 cup finely chopped onion
2 eggs
1 1⁄2 teaspoons salt
1⁄4 teaspoon pepper
1 tsp Italian Seasoning
1 tablespoon butter
1 tablespoon oil

1/2(64 ounce)  can tomato juice
1 (10 ounce) can beef bouillon
1 (10 ounce) can diced tomatoes
1 cup dry red wine
1 cup water
1 (250 g) bag frozen pearl onions (or use fresh)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
1⁄2 lb mushroom, quartered (optional)
1⁄4 cup parsley, chopped
2 tablespoons flour
1⁄2 cup cold water

How to make it:
Combine beef, breadcrumbs, onion, eggs, salt, pepper and Italian Seasoning; shape into 1 1/2 inch meatballs.
In a large dutch oven, heat butter and oil; brown meatballs lightly on all sides.
Drain excess fat and add remaining ingredients except parlsey, flour and water.
(Recipe may be made ahead to this point and refrigerated).
Cover and simmer for about 45 minutes or until vegetables are tender.
Taste and adjust seasoning.
During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
Add parsley and serve.
Note; This casserole freezes well
Thaw completely and reheat 15- 30 minutes.
You can also freeze in tubs and pop into a crock pot to reheat.


Lemon Blueberry Lemon Glazed Bread



Yummy Fresh Lemon-Blueberry Yogurt Bread made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more.

This recipe makes- 1 9x5  or 12 muffins or 36 minis
What you need:

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, reserved for blueberries
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt or sour cream
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar



For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

How to make it
Preheat the oven to 350 degrees F.
Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of loaf and let it drip down the sides. Let the lemon glaze set, about 15 minutes, before serving.

Friday, September 18, 2015

Chicken Cutlets in Lemon Sage Brown Butter Sauce




Lemon and Sage makes this chicken Crispy and Tasty and Keeps it Tender Juicy

Serves 4

What you need:
2 tablespoons olive oil
4 chicken breast cutlets (pounded to 1/4 inch thick)
1/2 cup all-purpose flour
6 tablespoons butter
6-8 sage leaves
1/2 lemon (juice)
Sea salt and black pepper

How to make it:
In a large skillet, add the olive oil and place over medium-high heat.
In a baking dish, add the flour and season with salt and pepper. Dip each chicken cutlet in flour, shake to remove any excess and place in hot pan. Cook for 3-4 minutes. Turn chicken and add the butter and sage to the pan. Allow the butter to melt and turn slightly brown. Add the lemon juice and bring to a simmer. Sauté the chicken until golden-brown on both sides and cooked through in the middle, about 8 minutes total. To serve Spoon some of the sauce over the chicken.

Serve with your choice of vegetables and Enjoy Good Food





Country Fried Potatoes


Who doesn't like Country Fried Potatoes
These are awesome
cooked in your preferred oil



What you need:
serves 3-4
1 onion diced
6 potatoes peeled and diced small
2-3 cloves garlic minced
You can also add other veggies like zucchini, squash, peppers if you like
sea salt and pepper
Oil for cooking, your choice

How to cook them:
Cut all ingredients into small cubes toss in bowl to mix
Heat about 1/2 inch of oil in skillet till really hot, you want the oil super hot so the crisp up quick
Once hot carefully place cubed up veggies into hot skillet and season to taste
cook till crispy brown on bottom turn gently and cook till tender then serve

Serve with your favorite condiments, we like ketchup or salsa
Enjoy Good Food


Monday, September 14, 2015

Amish Bread Recipes and how to make a Starter

Have you heard of Amish Bread? Well to make it right you have to make what's called a Starter
If you’d like to give the Amish Friendship Bread a try, it’s easy to start yourself.
I am going to teach you how to make it step by step and will be sharing recipes
Enjoy Good Food

Starter:
  1 tablespoon  Active Dry Yeast
  1 cup  Warm Water -- divided (110 degrees)
  1 cup  Flour
  1 cup  Sugar
  1 cup  Milk


Bread:
  1 cup  Vegetable Oil
  1 cup  Sugar
  2 cups  Flour
  3 Eggs
  1 small  Vanilla Pudding Mix -- Instant
  1 teaspoon  Cinnamon
  1/2 teaspoon  Salt
  1/2 teaspoon  Baking Soda
  1/4 teaspoon  Baking Powder
  1/2 cup  Milk
Cinnamon Sugar:
  1 cup  Sugar
  2 tablespoons  Cinnamon


For Amish Friendship Bread Starter: Dissolve yeast in 1/2 cup of the warm water in a deep glass container. Stir in remaining warm water, milk, flour and sugar. Beat until smooth.

Cover a large glass jar or bowl with a tight fitting lid works best for this. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows:
DAYS 1, 2, 3 and 4:... Stir batter
DAY 5:................ Add 1 cup each milk, flour, sugar and stir
DAYS 6, 7, and 8,9..... Stir batter each day
DAY 10: ............. Add 1 cup each flour, sugar, milk; stir.
Put 1 cup of starter in each of three containers or larger zip lock bags.
Give away to friends and keep one. This will begin their Day 1.

Remember, don’t use a metal bowl, or metal utensils. Don’t stress about the starter. If you mess things up, you can always start a new one. Want to slow things down, feed your starter less frequently. Just don't forget your bag, watch it when it gets really puffed up time to let the air out of the bag and mush!! Need a break, freeze your starter. You’ll know if things go bad if your starter turns orange or pink, or gets a funky smell.

Directions after you have your Starter:
Store your starter in zip lock bags
Do not use any type of Metal Spoon or Bowl Mixing. Do Not Refrigerate.
It is normal for the batter to rise and ferment. Do not taste raw batter and Date Bag.

Day 1: Do Nothing.
Day 2: Mush the bag and let the air out
Day 3: Mush the bag and let the air out
Day 4: Mush the bag and let the air out
Day 5: Mush the bag and let the air out
Day 6: Add to the bag 1 Cup flour, 1 cup sugar and 1 cup milk. Mush the bag and let the air out.
Day 7: Mush the bag and let the air out
Day 8: Mush the bag and let the air out
Day 9: Mush the bag and let the air out
Day 10: Mix and divide starter as follows.

Pour the entire contents of the bag into a non metal bowl.
Add 1 1/2 Cups Flour, 1 1/2 Cups Sugar, and 1 1/2 Cups Milk.
Next measure 1 Cup Batter into 4 gallon size zip lock bags.
Keep one for yourself and give the other 3 to friends along with a copy of the recipe.
You will end up with 5 batches of bread (4 bags and 1 in the bowl)
You can freeze these to use later

You can make a double batch yielding in (6 loaves) then  only have 2 starters left, one to give out and one to keep for yourself and start all over again in 10 days.
✫*¨`*✶♪.¸¸.✻ღϠ₡ღ✻ℒℴνℯ….ღ…Cheryl…ღ

Amish Friendship Bread (to bake the bread)
Preheat oven to 325 degrees To the remaining batter in the bowl (about 2 cups) add

3 eggs
1/2 cup milk
1/2 tsp salt
1 1/2 tsp baking powder
1/2 baking soda
1 cup sugar
1 large box instant pudding (or 3.5 oz boxes)
1/2 tsp vanilla
2 tsp cinnamon
1 cup oil
2 cups all purpose flour


Grease two large loaf pans or one 9 x 13 inch pan.
**If giving this bread or selling it use the disposable loaf pans, you get 3 loaf pans for $1.29.

Mix 1/4 cup sugar and cinnamon. Dust the greased pans with half the mixture.
Pour batter into the pans and sprinkle the remaining cinnamon mixture on top.
Bake for about 1 hour cool until bread loosens from the pan.


✫*¨`*✶♪.¸¸.✻ღϠ₡ღ✻ℒℴνℯ….ღ…Cheryl…ღ

Be certain to tell the recipient which day the bag is given to them. The day you give them their bag of starter is day one for them. If you keep starter for yourself you will be baking every 10 days.

Only the Amish know how to make the starter so if you give your entire starter away, you will have to wait until someone gives you back a starter.

You can freeze some of the starter bags instead of giving them all away. The day you remove it from the freezer is day one.

✫*¨`*✶♪.¸¸.✻ღϠ₡ღ✻ℒℴνℯ….ღ…Cheryl…ღ
You can make more than just the traditional bread recipe too:
                    Cinnamon Bread

Remainder of Amish Batter 1 c. oil
4 eggs 2 c. flour
1 c. sugar 3 t. cinnamon
1/2 t. salt 1 t. baking soda
1 small box instant vanilla pudding 1/2 c. raisins
1/2 c. crushed nuts

Mix Pour into 2 greased loaf pans. Bake at 325*F 1 hour. Sprinkle cinnamon
sugar on top when it comes
out of oven.

                      Friendship Bread

Remainder of Amish Batter 2/3 c. oil
3 eggs 2 c. flour
1 c. sugar 1 t. cinnamon
1/2 t. salt 1/2 t. baking soda
1 1/4 t. baking powder 1 t. vanilla
canned fruit or 2 c. diced apples or raisins

Mix. Pour in 2 greased loaf pans. Bake at 350*F for 50-60 minutes.

                         Biscuits

1 c. flour 1/2 t. baking soda
1/2 t. salt 2 t. baking powder

Combine all above in large bowl. With spoon make well (dent) in center.
Combine: 2 eggs
1 c. Amish batter
1/4 c. oil

Beat 2 minutes on medium speed. Pour egg mixture into flour mixture all at
once. Stir until dough cleans sides of bowl. Pour onto floured board. Roll
1/2" thick. Cut our (circle cutter). Place close together on greased cookie
sheet. Brush top of biscuits w/ melted butter. Cover, let rise in warm place
30 minutes.  Bake at 350*F 15-20 minutes. Makes @ 2 dzn 3" biscuits.

                      Chocolate Cake

Cream:
2/3 c. shortening
1 2/3 c. sugar
Add: 3 eggs
1 c. Amish batter
1 t. vanilla
Beat 2 minutes on medium speed.
Combine:
2/3 c. cocoa 1 1/2 t. baking soda
1 t. salt 2 c. flour
1/2 t. baking powder

Add flour mixture to batter alternately with 3/4 c. cold water. Beat 1
minute on medium speed. Mix in by hand 1 c. chopped nuts. Pour into greased
and floured 9x12 pan. Bake at 375* 30-40 minutes.

                         Apple Bread

1 1/2 c. sugar 3/4 c. oil
1 t. vanilla 2 c. flour
2 t. cinnamon 2 eggs
1 c. Amish batter 1/2 t. baking soda
1 t. salt
Beat well on low speed for 2 minutes.

Fold in by hand: 1 c. chopped nuts
3 c. diced fresh apples
Pour into 2 well greased loaf pans. Bake at 375*F 50-60 minutes.

                          Cinnamon Rolls

2 c. flour
1 c. milk
1 c. Amish batter

Combine in large bowl and let set at room temperature overnight or 10-12
hours. Stir down.

Combine:
1 egg
3 t. sugar
1/2 c. shortening
1 t. salt
1/2 t. baking soda
1 t. baking powder
Add small bowl all at once to stir down.

Pour dough out on well floured board and knead until no longer sticky. Roll
out to 1/2" thickness in a rectangle shape. Brush dough with soft butter.

Combine:
1/4 c. sugar
1 T. cinnamon
1/2 c. crushed nuts

Sprinkle cinnamon-sugar mixture over buttered dough. Beginning at wide side,
roll up, and seal seam. Cut 1" slices and place on well greased cookie
sheet. Let rise 30 minutes. Bake at 350*F 30-35 minutes.

                               Pancakes

1 c. flour 1/2 t. salt
1 t. baking powder 1 t. baking soda
2 t. sugar

Combine above in large bowl.
combine:
2 T. oil
2 c. Amish batter
1/2 c. milk
1 egg

Add small bowl to large and mix on medium speed. Spoon batter onto greased
griddle.

                                    Waffles

Prepare batter for pancakes except increase oil to 1/4 c.

Cookies

1 1/2 c. applesauce
3 t. baking soda

Combine above in small bowl and set aside.

Cream together:
3/4 c. brown sugar
3/4 c. sugar
1 t. vanilla
1 c. shortening
Add:
1 c. Amish batter
1 egg

Beat 2 minutes on medium speed. Add applesauce mix alternately with 4 1/2 c.
flour and 1 t. baking powder. Mix until well blended. Fold in 2 c. (12 oz.)
chocolate chips. Drop on cookie sheet. Bake at 350*F 8-10 minutes.

                          Cornbread

1 c. Amish batter 2 eggs
1 1/2 c. milk 2 t. sugar
1/2 c. flour 1 1/2 c. cornmeal

Combine all above in large bowl and beat at medium speed for 2 minutes.

Add:
1/4 c. oil
3/4 t. baking soda
1/2 t. salt
1 t. baking powder

Mix until well blended and pour into well greased 9" square pan. Bake at
425*F 25-30 minutes.

                             Muffins

1/2 c. flour 1/2 c. brown sugar
1/2 c. whole wheat or bran flour 1 t. baking soda

Combine all above in large bowl. With spoon make a well (dent) in center of
flour mixture.

In the well add:
1/2 c. milk 1 slightly beaten egg
1/2 c. oil 1 1/2 c. Amish batter
2 T. undiluted orange juice

Stir with fork until mixture is well moistened. Do not over-mix, batter will
be lumpy. Spoon into well greased muffin cups. Bake at 375*F 30-35 minutes.
Allow to cool in pan 5 minutes before removing.

✫*¨`*✶♪.¸¸.✻ღϠ₡ღ✻ℒℴνℯ….ღ…Cheryl…ღ
Now there are many Friendship Bread Variations:

Chocolate Bread: Use the basic mix recipe except use Chocolate Pudding instead of Vanilla make sure to add the 2 tsp cinnamon it really makes the bread taste the best.


Peanut Butter Cup:Used basic mix recipe, except use Chocolate pudding instead of Vanilla. Omit the 2 tsp cinnamon in the batter. Add 4 Tablespoons creamy peanut butter to the batter and one bag Reeses peanut butter chips.

Cherry Cheese Cake or Strawberry Cheese:I used the basic mix, omitted the cinnamon and used two small boxes of cheese cake pudding instead of the vanilla and I added a small pack of cream cheese and 1/4 cup more milk. You also need a can of Cherry or Strawberry pie filling. After putting the batter into the pans dab teaspoons of cherries on top of them and swirl around with spoon to mix in the cherries. Cook at 325 until dark golden brown.

Cinnamon Struesel: Before I start the Amish bread I get my pans ready and make the streusel 1 stick butter or margarine at room temp.
2/3 C – 1 cup packed brown sugar 2/3 C – 1 cup flour cinnamon - as much as you like
Put the ingredients together. (1 C chopped pecans are optional.) This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1 cup each.

Make your Amish bread according to directions. Use French Vanilla pudding or Vanilla Pudding. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners. (Batter will not be runny - sort of a heavy batter.) Top with 1/2 C streusel, remaining batter and remaining streusel.

Banana Nut Bread:Use the basic mix with 1 cup of walnuts or pecans , 2 large mashed bananas and 1 large box of banana cream pudding instead of vanilla pudding.

Lemon Bread:Substitute lemon pudding mix and use 2 tsp lemon extract instead of vanilla, omit the cinnamon and nuts. For Lemon Poppy Seed Just add some poppy seeds.

Butterscotch Bread:
Add 1 Large box of butterscotch pudding and 1 1/2 cups of butterscotch chips. Omit cinnamon.
proceed with recipe.

Apple Cinnamon Bread:Make the streusel 1 stick butter or margarine at room temp. 2/3 C – 1 cup packed brown sugar 2/3 C – 1 cup flour cinnamon - as much as you like Put the ingredients together. (1 C chopped pecans are optional.)

This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1C each. Make your Amish bread according to directions. Use Vanilla or French Vanilla pudding. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners.

(Batter will not be runny - sort of a heavy batter.) Add 1 can apple pie filling evenly throughout the each loaf. Top each loaf with remaining batter and the Add streusel topping last, bake as directed.

Yes there are so many variations. If you have a variation not listed leave me a comment and tell me what it is. I love new friendship bread flavors.