Easy Drop Biscuits

Hello again! After a few years of a break (a new business, a new baby, etc.), we are back! We would love to continue to add our favorite recipes to our blog when we can!

I grew up making drop biscuits out of Bisquick mix with my mom. Since then, I have missed those scrumptious, flaky biscuits! I finally found a recipe that replicates that taste and texture without the mix. These are perfect to go along with a hot cup of soup, a roast, or just as an extra side for entertaining. These are very easy, thrifty, and delicious!

Easy Drop Biscuits (from allrecipes.com)
Makes about 12 biscuits

2 cups flour
1 Tablespoon baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 cup melted butter
1 cup milk
1/4 cup shredded cheese (optional)

Preheat oven to 450 degrees. Mix dry ingredients then add the butter, milk, and cheese until just moistened (do not overmix). Drop batter on a lightly greased baking sheet (I use a cookie scoop). They don't have to look perfect, that is the beauty of it! Bake 8-10 minutes until slightly golden.

Enjoy!
Jennifer

The Trio of Pumpkin Seeds

Believe it or not we are back and writing a new post together. This afternoon the two of us and our husbands (and Ellie of course) got together to carve our pumpkins as we have done most years. We always enjoy roasting the seeds and decided to try three types of pumpkin seeds this year. We will call them the salted, seasoned, and sugared pumpkin seeds. They all are delicious in their own way but we think that the blue ribbon seed has to be the sugared ones. It is amazing that we were able to even get a picture of all of them before they were demolished.

The Trio of Seeds

The Trio of Pumpkins
The Blue Ribbon Winner - Sweet Cinnamon Sugar Pumpkin Seeds

The Traditional Salted Pumpkin Seeds (adapted from Roasted Pumpkin Seeds Recipe on allrecipes.com)

Ingredients

• 2 cups raw whole pumpkin seeds
• 1 1/2 Tablespoons butter, melted
• salt to taste
  

Directions

1. Preheat oven to 275 degrees F.
2. Toss seeds in a bowl with the melted butter and salt.
3. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Season with additional salt if desired.
   

The Flavorful Seasoned Pumpkin Seeds (adapted from Spiced Pumpkin Seeds Recipe on allrecipes.com)

Ingredients

• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/8 teaspoon garlic salt
• 2 teaspoons Worcestershire sauce
• 2 cups raw whole pumpkin seeds

Directions

1. Preheat oven to 275 degrees F.
2. Combine the butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place on cookie sheet.
3. Bake for 45 minutes-1 hour, stirring occasionally.

Sweet Cinnamon Sugar Pumpkin Seeds (adapted from Toasted Pumpkin Seeds with Sugar and Spice Recipe on allrecipes.com)

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons white sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon of nutmeg
• 1/2 teaspoon of cinnamon
  
• 1 tablespoon canola oil

Directions

1. Preheat the oven to 275 degrees F. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and spices. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 1-2 minutes. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Enjoy!

Naan Bread

Of course a great Indian meal has to include Naan. This recipe is simple. It takes a little time but the result is totally worth it. The recipe makes about 20 pieces so you can easily halve it like I did to have a good serving for for 2-4 people.


Naan Bread

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 3-4 cups bread flour
• 2 tablespoons butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 5 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 30-60 mins, until the dough has almost doubled in size.
2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise about 10-20 minutes.
3. Preheat griddle or grill pan. Roll one ball of dough out into a thin circle on a lightly floured surface. Lightly oil pan. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side lightly with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from pan, and continue the process until all the naan has been prepared.

Source: Allrecipes.com Naan

This is wonderful to soak up all the great sauce from the Butter Chicken or is great with hummus, or as a wrap for a sandwich.

Enjoy!

Indian Butter Chicken

The other week I went to an Indian buffet with a friend from work. It was all so good but my absolute favorites were the Butter chicken and the fresh Naan bread. I have been craving those ever since so I looked for the best butter chicken recipe I could find and after dinner I can definitely say I have succeeded. This recipe is amazing. It is a great recipe to make if you are new to Indian food and don't want anything too crazy. It has great depth of flavor and even my Indian food averse husband LOVED this dish. A definite must try!


Indian Butter Chicken

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Half & Half (can also use light cream or whipping cream)
  
• 1-2 teaspoons Chopped Cilantro, to taste
• 2 cups rice

Directions Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on (or off if you would like to evaporate some of the water and thicken the sauce). Add the half-and-half also) and cilantro just before serving over rice.

This is particularly good served with fresh Naan, which can either be purchased at an Indian restaurant or made fresh at home. The recipe for the naan will be coming soon!

Source: Tasty Kitchen Butter Chicken by lillieknits

Easy Stromboli

While searching Meijer Mealbox, I found a recipe for Mozzarella Ham Stromboli. It sounded like a fun meal to make for our small group or friends. What could go wrong with crusty french bread, gooey mozzarella cheese, and thinly sliced ham? Thankfully, Meijer Mealbox creates recipes that uses what is currently on sale that week at Meijer. That made for a very thrifty meal!

I have made this stromboli a few times and it is an easy meal to make for a group of people. It would also be easy to switch up the ingredients inside. Catherine has a Mexican version that sounds awesome!

Mozaerella Ham Stromboli (from Meijer Mealbox)

1 tube refrigerated crusty french bread
2 c shredded mozzarella cheese
1/4 lb thinly sliced deli ham
1 T butter, melted
1 T parmesean cheese

1. On a lightly floured surface, unroll the tube of bread into a 14X12 inch rectangle.
2. Sprinkle the cheese over the dough to within 1/2 inch of the edges. Top with a single layer of ham.
3. Roll up tightly from a short side, pinch seam to seal.
4. Place seam side down on an ungreased baking sheet. Brush the top with melted butter and sprinkle with parmesean cheese.
5. Bake at 375 for 20 to 25 minutes. Let rest for 5 minutes before cutting into slices.

Leftover Rice Pudding

Oh no! I accidentally made too much rice one night after having Catherine and Aaron over for dinner. Catherine told me not to worry. She told me that her mom would always make rice pudding when she had leftover rice from dinner. We made some that night and it was delicious! Next time you have some leftover rice, give this recipe a try!

Leftover Rice

Stir for 15-20 minutes!

The Final Result!

Rice Pudding (adapted from allrecipes.com)

Ingredients

• 1 1/2 cups cooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup raisins (optional)
  
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Enjoy!

Tailgate Tuesday: Tailgate Turkey Chili

My husband originally found the base for this recipe as he was looking for a recipe for a chili cook-off at work. At first I was apprehensive about the hot chocolate mix but it turned out being the secret ingredient to this awesome chili. This chili is anything but bland, which also makes it great! Enjoy this chili over noodles or served with a nice corn bread muffin and you have a great hearty meal for any tailgate or just to enjoy as you are watching the game from your own home.

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Tailgate Turkey Chili (recipe adapted from Smokin' Scovilles Turkey Chili on allrecipes.com)

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 small green bell peppers, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 pounds lean ground turkey
• 2 tablespoons chili powder
• 2 teaspoons red pepper flakes
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 (1 ounce) envelope instant hot chocolate mix
• 2 teaspoons seasoned salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring (optional)
  
• 2 (14.5 ounce) cans diced tomatoes ( for more heat, get tomatoeswith green chile peppers), drained
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 1/2 cup cheap beer
• 1/2 cup canned whole kernel corn
• 1 tablespoon hot pepper sauce

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and jalapeno pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink.
2. Put vegetables and turkey into a slow cooker. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Cook on low for 6-8 hours or high for 2-4 hours.
   
3. Mix in the corn and hot pepper sauce about an hour before serving.