Southern Gal biscuits

These are the best biscuits ever.  Next time you want to make biscuits (or just want to try making biscuits period), give this recipe a try!  You'll be glad you did.

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Ingredients

4 cups sifted flour

8 tsp baking powder

1 tsp cream of tartar

1 tsp salt

4 TB sugar

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1 cup shortening

2 eggs, unbeaten

1 1\3 cup milk

Directions

Sift dry ingredients into bowl.  Blend in shortening until  it looks like corn meal.  Pour in milk slowly, and mix with fork or wooden spoon.  Add eggs.  Stir to a stiff dough.  Roll out to 1\2" thick.  Cut with cookie cutter or drop with cookie dipper.  Bake at 400*F for 10-15 minutes.

Yield: Makes (?) of the best biscuits you've ever tasted.


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There you have it!  Make sure and tell me if you tried and liked the recipe. :)

Lemon-Mint Chicken

I tried this recipe a while back, and I really liked it!  It's a different kind of "flavor genre" than we usually eat, but it was a very nice change.  It had a nice tang to it, and the lemon and mint flavors went together well.  I just used bottled lemon juice, and some mint sauce because we didn't have any fresh lemons or mint.  I didn't have any watercress either {not that I even know what that is anyway...}.

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Ingredients

• 1 1/4 pound(s) boneless, skinless chicken breasts, thinly sliced
• 2  lemons
• 2 tablespoon(s) olive oil
• 2 tablespoon(s) fresh mint, chopped
•  salt and coarsely ground black pepper                                        
• 1 bag(s) (4 ounces) baby watercress

Directions

1. Heat ridged grill pan over medium-high heat (or prepare outdoor grill for direct grilling over medium-high heat). 
2. Pound chicken to uniform 1/4-inch thickness if necessary.
3. From lemons, grate 1 tablespoon plus 1 1/2 teaspoons peel and squeeze 3 tablespoons juice. In large bowl, whisk lemon peel and juice, oil, 2 tablespoons mint, 1/2 teaspoon salt, and 1/2 teaspoon pepper until dressing is blended.
4. Reserve 1/4 cup dressing. In large bowl, toss chicken cutlets with remaining dressing. Place chicken in grill pan and cook 4 to 5 minutes or until juices run clear when breast is pierced with tip of knife, turning over once.
5. To serve, toss watercress with reserved dressing and top with chicken. Sprinkle with additional chopped mint for garnish.

Crusted pork chops with apples and onions

Ingredients

• 3 tablespoon(s) unsalted butter                                                         
• 1/4 cup(s) vegetable oil
• 2 medium yellow onions, thinly sliced
• 1 teaspoon(s) salt
• 1 teaspoon(s) fresh-ground pepper
• 2  Rome apples, each cored and sliced into 8 wedges
• 2 tablespoon(s) coriander seed, crushed
• 1 teaspoon(s) ground cumin
• 2 tablespoon(s) Dijon mustard
• 2 tablespoon(s) honey
• 4  (6- to 8-ounce) boneless pork chopa

Directions

1.  Caramelize the onions: Melt 1 tablespoon butter and 2 tablespoons oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are soft and translucent and continue cooking until onions are browned. Stir in 1/2 teaspoon of salt and 1/4 teaspoon pepper and set aside.

2.  Sauté the apples: Melt the remaining butter in a large skillet over medium-high heat. Add the apples and cook until lightly browned on one side. Turn the wedges over and continue to cook until browned. Remove from heat and keep warm.

3.  Cook the pork chops: Preheat oven to 400 F. Combine the coriander, cumin, mustard, honey, and remaining salt and pepper in a small bowl. Heat the remaining vegetable oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the pork chops and place them in the hot pan. Sear pork chops for 2 minutes on each side and transfer to oven. Continue to cook in the oven until done--5 to 7 more minutes. Serve with Sautéed Apples and Caramelized Onions.
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I made these the other day, and they were really good.  I wasn't so sure how the mustard\coriander mixture would taste, but it worked!  They take longer to cook than 5-7 minutes though, but it's not going to be a long time.


-Enjoy! :)

Tada!

Tada... I decided to do a recipe blog!  One, because it doesn't take any work to do it, two, I liked the idea, and three, it'll be really nice when I want to post recipes, but don't want to clutter up my other blog with them.

So I'll give it a go!  Hopefully you all can try some of them, and don't forget to leave a comment if you tried one!