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Showing posts from January, 2017

Cheesy Sausage Biscuit Bites for the Super Bowl LI Party

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Woo Hoo!! It’s Super Bowl time again!!!




That means, party time again, and we’re taking this great tasty appetizer to our neighbors’ Super Bowl party!

These little gems are meaty, cheesy and packed with flavor…

Roll the sausage and cheese into balls, nest them in a mini biscuit and bake, easy peasy.  Maybe serve with a little mustard, or your favorite dipping sauce.


I have made the appetizer using hot Italian sausage and regular pork sausage.  I prefer the hot and spicy, but use whatever type of sausage floats your boat. Add pepper, or not.



Enjoy the savory morsels while you’re watching the game, or as a snack, any time ~ even for breakfast.  




After trying one, you may never stop at a fast food drive-in to get a sausage biscuit again!

It’s a sad sad thing that the Chicago Bears won’t be playing this Super Bowl, so woefully, I’m saying, “Go New England, go Tom Brady!”

Better make extra of these Cheesy Sausage Biscuit Bites because they will disappear as quickly as a Tom Brady pass to Edelman!





Che…

Chewy Oatmeal Peanut Butter Cookies on NPBD!

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11%!
That’s the percentage of people who admitted they’ve eaten an entire jar of peanut butter in a single sitting, per a Peter Pan Simply Ground survey of over 1,000 subjects.

12% of those people claimed that they have hidden while eating peanut butter or lied about how much they ate.  

I get it!  I’m not ashamed to say that I’ve eaten peanut butter by the spoonful, and in honor of peanut butter…


Today is National  Peanut Butter  Day!
Creamy or chunky ~ with chocolate, with jelly or Miracle Whip ~ peanut butter has been an American staple for generations.

Here’s  a little nutty trivia  for you…

    ~ George Washington Carver did not invent peanut butter, contrary to popular belief.   Instead, he promoted more than 300 uses for peanuts, including items like:  pancake flour, laxatives, diesel fuel, colored paper, shampoo, shaving cream, paints, antiseptic soaps, printer’s ink, linoleum, laundry soap, goiter treatments, dyes, face bleach, various cosmetic products such as face powders and creams. 

 ~…

Speedy Cheesy Emmentaler Skillet Potatoes

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Potatoes and cheese go together like a good movie and popcorn!





Crispy fried potatoes, oozing with melted cheese and chives is a perfect side dish for about any meal.
These spuds, are the epitome of everything a potato should be:  shades of burnt sienna crisp on the outside, tender on the inside, blanketed with a layer of melted cheese.

Slightly adapted from Fine Cooking, thisrecipe includes Emmentaler cheese.  This is the first time I’ve melted it on potatoes and it won’t be the last.  







Emmentaler cheese is pale yellow with a thin rind; a medium-hard Swiss cheese originating from the Emmentaler valley area ofwest-central Switzerland.

Its taste is creamy, sweet and nutty ~perfect when combined with cheddar and oozing deliciousness over potatoes.  




All other potatoes were just a dress rehearsal for this...

sadly, there were not any leftovers...




Uncle Clarence's Oven-fried Chicken

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I read the interesting heart-felt memoir, Burnt Toast Makes You Sing Good, by Kathleen Flinn.

It was filled with great recipes from her growing-up years, and this is her Uncle Clarence’s way of “frying chicken.”  

It’s succulent, tender corn flake-crusted fried chicken.

Simple goes it here, with this chicken tasting about as good as the real thing, with just a fraction of the calories ~ minus the greasy deep-frying mess.

Crispy on the outside, tender on the inside. 

The key is to lightly glaze the chicken with some kind of fat before putting it in the oven.




Serve it with tangy cole slaw, mashed potatoes, maybe biscuits ~ this will be your go to chicken dinner!





We ate it right up, and I bet you will too!

It's lip-smacking’ goodness!

Uncle Clarence’s Oven-fried Chicken

Ingredients:

6 tablespoons butter, melted
1½ cups buttermilk
1½ cups flour
2 teaspoons salt
1 teaspoon ground black pepper
1 cup crushed cornflakes
½ teaspoon poultry seasoning, or dried thyme and/or sage
1 (3½ pounds) chicken, cut int…

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When you feel like eating boiled eggs,

if you have some truffles in the house,

put them in a basket

with the eggs

and the next day you will have the

best boiled eggs you have ever tasted in your gastronomic life.

--- M.Des Ombiaux



Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009