Menu Monday - Biscuits - yummy!!!

Tonight we had Crockpot beans with ham. And my garlic cheese biscuits. (My version of Red Lobster's Cheddar Bay Biscuits).
Here is that yummy recipe.

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1 tablespoon dried parsley
1 1/2 cups shredded cheddar cheese
2/3 cup milk
1 tablespoon lemon juice
1/2 cup butter


Combine all the dry ingredients in a large bowl. Measure the milk and add the lemon juice to the milk still in the measuring cup. Cut in the butter that needs to be cold but soft enough to cut in. (Cutting in is when you take a pastry blender and cut the butter causing the flour to coat the little pieces of butter. Or you can take two knives to do the same.) When the flour looks like a bunch of white peas, stir in the cheese with a fork to lightly but evenly mix it all together. Pour in the milk/lemon juice at once and stir with the fork very lightly until mixed. DO NOT over mix the dough. You do not want to handle it any more than necessary to keep the light a fluffiness of the finished biscuit. Scoop out the dough with a #20 disher also known as a large cookie scoop it has the capacity of 3 tablespoons. Place the biscuits on a parchment lined baking sheet. Bake in a 450 degree oven for 8 to 12 minutes depending on your oven. They are done when they turn golden brown and yummy. While they are baking - melt 2 tablespoons of butter with 1/4 - 1/2 teaspoon of granulated garlic (this depends on your taste for garlic) in a little bowl. As soon as the biscuits are done, brush them with the garlic butter.

And enjoy! This recipe makes 12 exactly and is really easy to double. This recipe is so quick and easy you can make it last minute for dinner any day of the week. I love biscuits of every type and will make some whenever I get the chance.

Menu Monday - Polenta

Polenta is a frequent meal at our house. It is a family favorite, the entire family loves it. Two of my brothers-in-law had this served at their wedding rehearsal dinners. My kids ask for it frequently. It is inexpensive, filling and most importantly, very tasty. It is a traditional Italian dish that has a lot of American variations now. In one of my many cookbooks, there is a recipe for Polenta but they called it, "Corn Meal Mush" - now that's an appetizing name (just kidding). It is funny and sad that someone would think so lowly of this yummy dish to call it something so unappetizing as mush. Basically polenta is grits Italian style. The basic ratio is 1 cup polenta corn meal to 4 parts water with a little salt and butter. However, I never leave any recipe alone and have my own recipe for polenta that has received rave reviews at the annual family reunion on my hubby's side.

My Almost Famous Polenta 8 cups water 2 cups polenta (corn meal) 2 tsp salt 4 TBS butter 1 1/2 cups grated mozzarella cheese 1/2 cup grated Parmesan cheese In a pot, boil the water and the salt. When the water is boiling slowly add the polenta while stirring constantly. Turn the heat down to med-low to low depending on your stove. Stir constantly, keep stirring, that's right stir some more. Okay, now stir some more. Oh, did I remember to tell you to stir? Okay, you get the idea you need to keep stirring. Stir until the polenta becomes the consistency of mashed potatoes. Then you can stop stirring for a minute but no longer. Okay, maybe 90 seconds but really you don't want to wait too long in between stirs. From the point of the mashed potato stage, you need to cook it for about 20 - 30 minutes. Add the butter and the cheese making sure you stir in all the way in. You can serve it immediately or let it "set up" for a more firm consistency. I prefer it right away but hubby prefers it set. Top with your favorite red sauce. (My favorite is the sauce my father-in-law makes.)

A note about the importance of stirring. If you fail to constantly stir as you are pouring it into the boiling water, you will end up with lumps - not good eats. If you fail to stir after it hits the mashed potato stage it will burn to the bottom of the pan - also not good eats but more importantly it takes forever to clean the burnt polenta out of the pan. Trust me on this you don't want to do this. It is not a fun job.