Roasted Corn - Beer Biscuits

We had some extra roasted corn left over and I did not quite know what to do with them. I started to think; what would this roasted corn would taste like if I combined it with beer and biscuit mixture. Here is what was done with the corn. I used fresh corn,butter, salt, pepper, and basil; baked in the oven (you can use the grill if you like) wrapped in aluminum foil, at 300 degrees for about 2 hours (or until you smell the great aroma of roasting corn. Now for the recipe.


4 cups flour
1 stick butter softened at room temperature
1 Tablespoon baking powder
1 Teaspoon salt
1 teaspoon baking soda
2 ears roasted corn cut off the cob(you can use canned corn, drained or about 1 cup frozen corn thawed)
1 onion diced
1 12 ounce beer ( I used Miller Lite, but I am sure any beer will do)

Mix the flour, baking powder, salt and baking soda with the butter until you have the consistency of meal ( I used the hook on my mixture to get the right texture)
Add the corn and onion to get it well distributed into the mixture.
Add the beer and continue to mix until the dough is stiff.
Place the dough on a floured board and knead. Roll out the dough and cut with a biscuit cutter.
Bake in oven at 400 degrees for 20 minutes.

enjoy.

Something Delicious

I subscribe to Myrecipes.com, and found this recipe that I would like to share with you. I tried it and thoroughly enjoyed it. Believe it or not, it does not take that long to prepare it.

PAN-ROASTED CHICKEN CUTLETS WITH MAPLE-MUSTARD DILL SAUCE

4 (6 ounce) boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 Tablespoons chopped red onion
6 Tablespoons maple syrup
1/4 cup Dijon Mustard
1 Tablespoon water1
1 teaspoon chopped fresh dill (or you can use dry dill)
1 teaspoon grated orange (don't throw the orange away for you can use the juice for later.

Place the chicken in a zip lock bag (don't seal it) and pound the chicken with a mallet or a heavy skillet. You want it about 1/4 inch thick. After all the chicken has been pounded, you can now sprinkle it with salt and pepper.
Spray a large nonstick skillet with the cooking spray. Heat the skillet over a medium heat; add the chicken and cook on both sides for about 4 minutes. Remove chicken from the pan.

Reduce the heat to low. Add onion; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.


I made rice with this dish and here is what I did with the rice. Remember I told you to save the orange. Here is what I used it for: Instead of using water for the rice, I used the orange juice. You will need about 8 oranges to make two cups of juice. Heat the juice like you would the water, add the rice and cook it according to the instructions. When it is finished cooking, you can add orange zest to the rice.

Until next time.

Sloppy Joes

I don't know how many of my faithful followers use the "Manwich" style sloppy joes, but I really don't like that brand - so I have made my own Sloppy Joes from scratch. Several years back, I found a good tomato sauce recipe from the Food Network and have used it as my base for the sloppy joes. I start with;
1 onion dice
1 bell pepper, diced
2 stalks celery, diced
2 carrots, diced
2 Tablespoons olive oil
2 teaspoons minced garlic
2 Teaspoon Italian spices
2 teaspoons salt and pepper
1 teaspoons crushed red pepper
saute all of these ingredients in the olive oil until tender. Transfer the soft veggies into a food processor and blend until smooth. Place back into the sauce pan and add 1 large can of crushed tomatoes and 1 large can of diced tomatoes. Bring to a boil,then turn down to low for about thirty minutes or until the tomato sauce has reduced. You want the sauce to be almost to the consistency of tomato paste (thick). Now you are ready to use this for the sloppy joes -just brown some ground meat,onion, bell pepper and salt and pepper and then add the sauce.

Note: I have added some zucchini and yellow squash to the tomato sauce so that you can hid the veggies for those who do not like them.

Enjoy.

The One That You Have Been Waiting For

During the summer camp for Angelwood Children, I made some delicious biscuits for the staff and volunteers. Many of the older people remember these biscuits, but not the recipe. I found this in the newspaper several years ago, and now they are my favorite biscuits. It is like having yeast rolls and southern buttermilk biscuits in one.

Angel Biscuits

1 package yeast (2 1/2 teaspoons)
1/4 cup warm water (use your wrist and if it is luke warm, it is good)
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening (1 stick butter)
1 cup buttermilk

Dissolve the yeast in the warm water; set aside
Mix the dry ingredients in the order given, cutting in the shortening as you normally do for biscuits or pie dough.
Stir in the buttermilk and yeast mixture and mix thoroughly.
Now the dough is ready to refrigerate. (Up to three days)
When you are ready to use the dough, turn the dough out on a floured board and knead lightly.
Roll out and cut with a biscuit cutter, placing them on a greased pan.
Let the dough rise slightly before baking in a 400 degree oven for 12 - 15 minutes.

These are great with fried chicken or chicken-fried steak, or any of those southern meals. How about for breakfast with orange marmalade or jelly.

Enjoy folks; hopefully I can come up with some more good recipes.
Until then.