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by on June 25th, 2017

Buttermilk Biscuits with Sorgum Butter

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My grandfather would have loved these!

Growing up we always lived right next-door to our grandparents and we ate a lot of snacks/meals at their house. My grandfather had some quirky eating preferences. He liked to have his dessert along with his meal, he would crumble his cornbread in a big glass of Bulgarian buttermilk, and he loved to mix molasses with the butter to put on hot biscuits right out of the oven. And, to this day I can picture him doing those things.

I never thought I would like molasses and back then I’m sure I would have turned up my nose at the thought of molasses mixed with butter. But, when I saw this recipe in Garden and Gun magazine from Blackberry Farm in Walland, Tennessee, I knew I was going to have to try and make these biscuits. I’ll probably never get to Blackberry Farm but at least I can try their biscuits. You have to take a look at their website; over the top luxury that looks fantastic.

How do you think those pioneer women made biscuits? I can picture them standing over a old wooden table with a floured covered apron on dusting the table with flour and cutting out the biscuits. Then I started wondering what they use for baking powder. Baking powder was discovered in 1843, not sure what they would have done before then. Maybe they didn’t even have biscuit cutters maybe they had to form the little balls of dough in your hands and pat them out flat. However they did them I’m sure they were delicious with some fresh churned butter.

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by on June 19th, 2017

Sichuan Red Chili Chicken

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Some like it HOT!

Back in May we were in Austin to babysit the new grandson, Frankie and his brother, Thomas, while his parents went to a Derby party one night and a wedding the next night. It easy taking care of a two month old because he couldn’t crawl and get into stuff or get up and run all over the house with Gran tailing him to make sure he didn’t get hurt. All Frankie did was lay there and look cute while his big brother did all the other stuff.

One night we ordered Chinese and our SIL told us about one of his favorites from this restaurant which was fried chicken (a lot smaller than I made mine), breaded, fried and then covered with these fried hot pepper pieces. He warned us that it was almost 50/50 ratio of chicken vs hot peppers. The pepper wasn’t crushed red pepper but the whole dried peppers you buy in the produce section and then broken up into small chunks. At first we thought we were just eating chicken skin because the pieces were so tiny but soon realized that it was indeed chicken pieces with skin cut into tiny pieces maybe 1/2″ thin pieces and fried until crisp and then heaped high with hot peppers.

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by on June 12th, 2017

Beef Tenderloin Steaks with French Onion Sauce

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Not the prettiest picture but oh, so good!

If you’re thinking of cooking steaks any time soon and want something just a little different, try my beef tenderloin steaks with French Onion Sauce. The sauce smells like French onion soup while it’s cook. Top a toasted piece of French bread with your cooked steak and the sauce and you will be delighted with the surprise.

I did these steaks recently when friends came over. My steaks were on the small size (6 oz.) but by the time we added it to the bread and sauce it was almost more than we could finish. If you aren’t a big meat eater, try 4 oz. steaks for the ladies and maybe 6 oz. for the guys.

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by on June 6th, 2017

Lemon Chicken with Red Pepper

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Another chicken recipe!

How many more recipes can there possibly be for chicken? I would guess there are more ways to cook chicken than any other protein that we all eat.

We love lemon and chicken and to put these both together in a recipe inspired by Aspicyperspective.com made a delicious recipe after I tweaked it some. I wasn’t interested in doing her Paleo version so I used regular soy sauce and regular flour (although I did try some with the coconut flour). I also looked at some comments and decided to add in some five spice powder, and Szechuan peppercorns. I wanted the recipe to have more Asian flavors and those spices did the trick.

I also thought the chicken could use a little more color and I just happened to have a red bell pepper and after cutting it into slivers, gave it a quick fry after finishing up the chicken and to top with some crushed red pepper made this a delicious meal.

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by on May 30th, 2017

Crunchy Napa Cabbage Salad

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Slaw or Salad?

Slaw or salad? We’ve had that discussion before (or I’ve had with myself). I’ve always thought of cabbage as a slaw or coleslaw before but on the other hand I always put some finely shredded red cabbage into salads to add more color. This salad will make a great side dish for any summer gathering.

I came across this salad at aspicyperspective.com webpage when I was looking at her Lemon Chicken recipe I’ll be making in a couple of days. I’m not sure if I will use the coconut flour (I have it) or not. Recently I tried a Chicken and Red Peppers (that’s 50% chicken and about as much broken dried chili peppers) and the chicken was coated with potato flour and I wasn’t crazy over the results of that type of flour. So, what I may do is try one small piece of chicken in the coconut flour and one in regular all-purpose flour before I tell you what to use. When it comes to fried chicken, you can’t beat just regular flour.

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