week May 5, 2013

beef pot roast

Sun - Biscuits and Sausage Gravy
Mon - Pot Roast (see Oct 7, 2012)
Tue - Tamale Pie
Wed - Chicken and Dumplings Bake (see Jan 20, 2013)
Thur - Tequila-Lime Chicken
Fri - Gnocchi and Ham

Baked Chicken and Dumplings

Sausage Gravy and Biscuits

Gravy:

1 lb breakfast sausage, browned reserve drippings

1-2 tbsp butter (if needed, see below)

2 tbsp AP flour

1 tsp onion powder

1 tsp garlic salt

salt and pepper to taste

3 cups milk

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Buscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Tamale Pie http://www.foodnetwork.com/recipes/ingrid-hoffmann/chipotle-tamale-pie-recipe/index.html


Tequila-Lime Chicken1/2 cup tequila
1 tbsp lime zest (about 1 lime)
6 limes, for freshly squeezed lime juice
1 tsp chiplote chili powder
1 tbsp minced fresh garlic (about 3 cloves)
2 tps kosher salt
1 tsp freshly ground black pepper
6 split boneless, skinless chicken breast halves
Directions
Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.
Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.
Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.
I am using Farm House Rice Pilaf  prepared according to package directions,