dinner time and such: Coffee Cake w/bacon? YES!.....compliments of Melis...

dinner time and such: Coffee Cake w/bacon? YES!.....compliments of Melis...: "First we’re going to make ourselves some brown sugar bacon. I got this idea for this bacon from one of my favorite cooking blogs called h..."

Coffee Cake w/bacon? YES!.....compliments of Melissa Vanni and www.prettyyummyfoods.com

First we’re going to make ourselves some brown sugar bacon. I got this idea for this bacon from one of my favorite cooking blogs called http://www.joythebaker.com/. She is pretty stinkin cool.
Pre heat your oven to 350. Line a cookie sheet with some wax paper, then spray your wax paper with Pam. Place 5 strips of bacon on your cookie sheet and sprinkle a bit of brown sugar over them.
You should absolutely be excited about this bacon because it is going to be pretty awesome.

Pop your bacon in the oven and let it bake for about 12-15 minutes. When your bacon is done transfer it to a plate to cool, but don’t drain it on paper towels. You’ll end up with paper towel and brown sugar bacon. Not good.
After your bacon has cooled chop it up & keep it handy.
Is it weird that I want to lick that wax paper? I didn’t think so.

For the streusel topping whisk together 1/4 cup flour, 2/3 cup white sugar, and 2 teaspoons of  ground cinnamon.

After you have mixed that up drop in 4 tablespoons of butter.

Now get your hands in there and mix the butter into your flour and sugar combo. You’ll want the texture to resemble coarse crumbs.

Did you keep that bacon handy? Good, mix it into your streusel.
Yes I want you to use your hands. You already washed them? Well you can wash them again.

I found this coffee cake recipe on http://allrecipes.com/. I am a big, BIG fan of this site.
A few months ago I made a fancy, egg white, chocolate chip, coffee cake and got a smack down from the coffee cake police (aka my husband & his friend). They like their coffee cake to be traditional, just like mom use to make, and this one was perfect!
In your food processer (or large bowl) combine 2 cups of flour, 3/4 cup of white sugar, 2 teaspoons baking powder, 1/2 teaspoon salt. Give that a good pulse.

Now throw in 1/2 cup of butter,

and pulse that until it looks like coarse crumbs. If you don’t have a food processor you’ll need to do this by hand.
Now add 1 egg, 3/4 cup of milk (I combined the two) and 1 1/2 teaspoons of vanilla extract.

Pulse, pulse, pulse until it is just moistened.

Now pour your batter into a buttered 9 by 13 inch pan.

Sprinkle your bacon streusel on top of your batter and pop this into a 350 degree oven for 25 – 30 minutes. Mine was perfect at 27 minutes.

Here is your lovely streusel right out of the oven…

and here it is on a pretty plate. Get ready to knock your mother-in-law’s socks off!
I hope your Easter is full of family, friends, and good food.
Enjoy!!

Ingredients

• 2 cups flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg
• 3/4 cup milk

This was GREAT! a big hit with the family. I did make a couple adjustments. I used brown sugar in the place of white sugar because I did not have enough white sugar ( what? I know, time to do a pantry check ) and added about 2 tablespoons of cinnamon to the batter. Also I cooked the bacon the same way with the exception of adding some maple syrup before cooking. Once it comes out of the oven I drain the bacon on a rack and drizzle with more maple syrup and let cool.
I can't wait to make these as a muffin next! Thanks again, Melissa @ prettyyummyfoods.com!

Green Chili w/Chicken

I love this dish! It is quick and easy!

Living in Colorado and close to New Mexico I have been introduced to the world of green chili!

typically, you will find it made with pork, but I make mine with chicken and you can also do a vegetarian version.

Ingredient's:

1 package of frozen diced hatch green chili's

1 onion (diced)

2 cloves garlic (diced)

1 box chicken stock

3 boneless skinless chicken breasts

diced cilantro to taste

saute onion and garlic in about 2 tablespoons canola oil.

remove from pan and add diced chicken that has been dredged in flour and seasoned with salt & pepper.

after chicken is browned add the onion mixture, chili's and chicken stock.

simmer for about 30-45 mins and the last 10 mins. of simmering add chopped cilantro to taste.

I like to garnish with more cilantro and diced avocado and cheese (the cheese is so my kids eat it)

Brownie w/Berries & Cream

This is a great "go to" dessert! We went to a family dinner this weekend at my sisters house. I said I would bring dessert.
Just buy your favorite brownie mix. I use melted butter instead of oil and brewed coffee in place of water, I divide the batter into two cake pans and bake according to package.
Then use one small tub of cool whip at room temp. and one small can of sweetened condensed milk. mix together and layer your brownie rounds w/ cream and fresh berries.
Refrigerate until ready to serve.......it's even better with a scoop of ice cream!

Seared Scallops and Butternut Squash Risotto

I love making risotto! You can make it so many different ways. If you have never tried making it don't be afraid it is an impressive dish served as a main course with chicken or seafood added or as a side dish plain or with different vegetables. I made mine with some butternut squash that I needed to cook, but it's good with mushrooms, pumpkin or plain with fresh herbs tossed in at the end....I also like making a lemon risotto.

1 small onion or shallot

2 cups arborio rice

1 cup dry white wine

4 cups chicken stock  (I use low sodium)

1 roasted butternut squash

1 cup finely grated parmesan cheese

kosher salt and pepper

fresh parsley

Slice squash in half & clean out the seeds.

Drizzle with olive oil and season with kosher salt.

Roast in a 400 degree oven for about 20 minutes or until tender.

If using the squash spoon it into the chicken stock and puree.

The big key to any good risotto is not to add cold liquid.

Bring the stock and squash mixture to a simmer,

also in a separate pan I slightly heat the white wine.

Next add about two tablespoons of olive oil to a large fry pan.

add the shallots and cook them to a wilt.

I don't let them brown or they get bitter.

scoop the shallots out and set aside.

Add the rice to the pan and toss it around so that it all gets coated in the olive oil

the rice will start to look translucent. Make sure your temperature is at med-high and add the wine and

the cooked shallots.

Once you add the liquid you want to stir it until it begins to evaporate and cook into the rice.

Stirring the rice helps to break it down and give it a creamy texture.

As the liquid cooks down continue to add your Stock about a cup at a time and stir.

Once all your stock is added and cooked down turn the heat to low.

stir in the cheese and salt and pepper to taste.

If you wanted you could also stir in some butter (but I don't)

top with fresh parsley and serve hot!

I like to make scallops with this because they are so quick and easy!

All I do is wash the scallops and dry them on a paper towel.

Season them with salt and pepper and add them to a hot skillet.

Once they are in the skillet I turn the heat to medium high.

Let them cook about 4 mins. Then turn them and let them cook for another 2 mins.

Perfect every time!

Fried Chicken and Biscuits

My Husbands birthday was a big hit. Nothing better then family, friends and good food. The only thing that would have made it better would have been to have had ALL of our kids and grandkids here. In addition to this being Mike's favorite meal it is also a family favorite that I make 2-3 times a year.

Fried Chicken is really very easy. There are several different methods

but for me I like to pan fry as opposed to using a deep fryer.

There are two very important steps in my opinion. First SEASON!

I not only season the chicken but its important to season the flour.

I like to soak the chicken in a salt water brine.

place chicken in a large bowl and cover with water and add about 1/4 cup of kosher salt,

and then I add about two tablespoons each of garlic powder, onion powder and pepper.

This was for a recipe of 50 servings so with a smaller serving of 8 I use about 2 tablespoons

of salt and a teaspoon of each of the other seasonings.

I like to soak the chicken for about an hour.

After soaking rinse the chicken and  lay it out on a plate or a pan and salt and pepper the chicken.

Have your flour in a large bowl seasoned well. I use Lawry's seasoning and pepper.

As I said I know there are different methods of doing fried chicken. Some people like

to dip in buttermilk or eggs and then in the flour. I only use flour! Coat each piece of chicken

in flour and shake off any excess flour.

Have your pan ready on a med-high heat with your oil hot (canola) and

don't be afraid to use oil, after all you are frying. I fill the pan at least half way.

You want to be careful to use a deep fry pan as the oil will rise when you add the chicken.

2nd MOST important tip DON'T over crowd the pan.

Turn the heat to medium after all the chicken is in the pan and leave it alone.

There is no need to turn it and touch it let it be for 15 mins.

After turning the chicken let cook for another 7-10 minutes.

drain onto paper towels and serve.

When I'm doing chicken for a large crowd I make it in advance

and keep the chicken in a 200 degree oven and just before serving I give it another quick fry.

I bring the oil to temp and fry each side 1-2 minutes drain and serve.

AND ask anyone who has had it....crunchy and tasty every time.

Also the second quick fry makes the chicken crunchy served cold right out of the fridge

or for a picnic!

For the biscuits I found a recipe I love! This biscuit is great served hot or at room temp!

I often use this recipe when making sandwiches for a parties and they always go over well.

2 packages active dry yeast

1/4 cup warm water

5 cups all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

2 1/2 tablespoons sugar

1 teaspoon salt

2 sticks unsalted butter cut into pieces...keep cold

2 cups buttermilk

preheat oven to 450 degrees. butter a baking sheet or line with parchment paper.

Dissolve yeast in warm water and let proof.

sift all dry ingredients into large bowl.

cut in butter until mixture is coarse.

stir in yeast and butter milk.

Once everything is incorporated without over working the dough

turn out onto a floured board and knead the dough until it is not sticky.

roll out to desired thickness, they will not rise much so pay attention to the thickness

that you desire. I just cut them in squares and place them on the prepared baking sheets.

brush the tops with melted butter and into the oven for 10-12 minutes depending on your oven.

you want them golden not brown.

Braised Lamb Shanks

I use celery, onion, garlic, diced tomatoes, olive oil to coat the pan and red wine to deglaze the pan.

I start by browning the lamb shanks. (I used four of them so I got a good brown by only browning two at a time in the pot).......salt and pepper the shanks well before browning.

Once meat is brown set aside and add the celery, onions and garlic.

Add about a cup of red wine to get all the bits and pieces up. Then put the meat back in with any juices from the plate and add your tomatoes. Bring the pot to a high simmer. Put the lid on and reduce heat. It will simmer on low for about 3 hours until the meat is falling off the bone.

Just before serving I add a drizzle of olive oil and check for seasoning.

I served it with roasted root vegetables. Parsnips, turnips and sweet potatoes just drizzled with olive oil, salt and pepper into a 375 degree oven for about 20 mins. and a nice green salad with fresh basil.