Killer Biscuits

Paula Deen’s Stuffed Peppers

I love stuffed bell peppers and our garden is full. I only have green bells though and I wanted to try Paula Deen’s Stuffed Peppers which calles for red bells.

I subbed green bells and just garnished with red banana pepper rings. They did look a bit drab without the red rings but they were very good.

Natashya also asked a very valid question later- “What is House Seasoning?”

Silly of me not to post Paula Deens house seasoning also. I have added the recipe to the end of post.

Thanks Natashya for bringing something to light I didn’t even think of.

Stuffed Red Peppers

4 whole red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 whole medium onion — chopped
2 cloves garlic — minced
2 teaspoons beef bouillon granules
2 teaspoons House Seasoning
1 cup rice — cooked
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onions — tops only
1 tablespoon soy sauce
1 cup hot water

Preheat oven to 350º.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off.

Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.

In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.

Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

House Seasoning

1/3 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Eggrolls

I often make eggrolls with some grated carrot, sweet and
hot peppers, green onion, cabbage, soy sauce, ginger and
a little sherry to taste.

The filling needs to be cooked well in advance to cool, because it will
tear the homemade wrappers if hot.

The wrappers are

2 c all purpose flour
1/2 t salt
1 beaten egg
about 1/2 c water ( more or less) to form a stiff dough.

Let the dough rest about 10-15 minutes then roll and cut to size.

Place in cooled filling, roll and then pop into your deep fryer. I usually get 8 – 10 large rolls, according to how much cabbage I have used.

Drain on paper towells and
they come out looking something like this.

Crockpot Whole Chicken

With all the harvesting, canning ,and freezing I have been doing only simple recipes are gracing our table.

Who am I kidding? I love simple recipes, and while I do attempt more difficult recipes at times, my heart lies with the easy and simple.

This one came from recipezaar . I took it out of the crock pot and placed it under the oven broiler to brown a bit after 4 hours. Hubby and I don’t eat the skin but the broiler makes it look a bit more appetizing

Crock Pot Whole Chicken

* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1 teaspoon thyme
* 1 teaspoon white pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 1 large roasting chicken (with pop-up
timer if possible)
* 1 cup onion — chopped

Directions

In a small bowl, combine the spices.

Remove any giblets from chicken and clean chicken.

Rub spice mixture onto the chicken.

Place in resealable plastic bag and refrigerate overnight.

When ready to cook, put chopped onion in bottom of crock pot.

Add chicken.

No liquid is needed, the chicken will make it’s own juices.

Cook on low 4-8 hours according to size.

Note: a pop-up timer recommend in the chicken because some crock pots cook faster/slower than others

Sausage, Potatoes, and Sauerkraut

I love this easy recipe I came up with one winter day.

I don’t use kraut much but for hot dogs or this recipe.

It is what caused a desire to make my first homemade sauerkraut this year.

To add color a red diced pepper is nice, but I didn’t use one here.

Sausage, Potatoes, and Sauerkraut – by me

1 pound breakfast sausage
1 large onion , chopped
4 cloves garlic minced
1 cup water
1 chicken bouillon cube
1 quart sauerkraut
6 – 7 potatoes, scrubbed and quartered
1/4 teaspoon pepper

Preheat oven to 350.

Brown the sausage and onion very well in a covered cast iron chicken fryer. Make sure you have plenty of browned meat in the bottom,
but drain the grease as well as possible.

Add the garlic and then deglaze the pan with the water.

Add the bouillon cube, sauerkraut, potato and pepper. Bring to a boil and cover.

Transfer to the oven covered and bake for 1 hour.
Uncover and cut on the broiler.

Allow the top to brown under broiler about 5 minutes or until golden.
Watch closely as it will brown quickly.

Serve hot.

Corn Salad

I usually don’t buy corn chips.

I make my own by baking home made tortillas and never felt a need to buy chips,
until our labor day cookout when someone brought this Corn Salad by Paula Deen.

After the bash I had to web search for that recipe, and it uses Chili Cheese Fritos.
I bought a bag simply to recreate that salad I fell in love with over the Labor Day weekend.

It doesn’t photograph or even look that good but it is awesome.

I did use fresh corn and subbed our fresh banana peppers and white garden onions for this photo.

Paula Deen’s Corn Salad

2 (15 ounce) cans whole kernel corn, drained ( I used fresh corn from the cob)
2 cups grated cheddar cheese ( I used a mixture mozzarella and cheddar)
1 cup mayonnaise
1 cup green pepper, chopped ( I used banana pepper)
1/2 cup red onion, chopped ( I used white onion)
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Three-Cheese Swiss Chard Couscous Bake

I haven’t posted in so long I have about forgotten how. I hope this is a beginning to get back into the swing and regular posting.

A Couscous and Swiss Chard Pie I tried.

Adapted from Straight From The Farm, recipe link .

I used fat free cottage cheese in place of ricotta. I do that a lot.
I used a smaller couscous that does not take 8 minutes to cook.
I also reduced the oven temp to 350 from 375, and after 1/2 hour it was perfectly cooked.
It was very good.

Three-Cheese Swiss Chard Couscous Bake

1 Cup uncooked couscous
1 Cup pasta sauce ( I used a homemade sauce)
1/2 Cup grated parmigiana cheese
2 Cup swiss chard -cut into fine ribbons
2 eggs — lightly beaten
1/2 Cup fat free cottage cheese
1/4 teaspoon freshly grated nutmeg
1/2 Cup mozzarella cheese
Salt
Pepper

Preheat oven to 350 F and lightly grease a 9-inch glass pie plate with non-stick spray. Set aside.

Bring equal part water to couscous to a boil. Stir in couscous and remove from heat covered a couple of minutes. To the cooked couscous, add half a cup of the pasta sauce and the parmigiana cheese. Season with a pinch each of salt and pepper. Stir and spread the mixture out in the prepared pie plate, reserving about a cup for later.

In another bowl, place a tablespoon or two of water and the cut swiss chard. Cover with plastic wrap and microwave on high for one minute. Remove and drain off water. To the swiss chard, add the eggs, cottage cheese, nutmeg, and a pinch of salt and pepper. Stir to combine and spread over the pasta in the pie plate. Top with the remaining couscous, spreading as evenly as possible. Sprinkle the top with the mozzarella.

Bake for 30 minutes or until the cheese is melted and slightly brown. Serve hot.

(serves 6-8 )

NOTES : Originally Adapted from The Six OClock Scramble