Irish Soda Bread

Found another recipe on Facebook.  Had to Google the recipe. 

Ingredients:

500g self-raising flour

1 tsp salt

1 tsp baking soda

400ml buttermilk/1 2/3 cups (add a little extra if needed)

1 tbsp honey

Stuff you will need

Bread pan

Parchment paper 

Mixing bowl

Mixing spoon

Sharp knife

Directions:

Prepare the Oven and Tin: Preheat to 180°C/350°F (fan). Line your 2lb loaf tin with parchment paper.

Mix Dry Ingredients: In a large bowl, combine flour, salt, and baking soda, ensuring the baking soda is evenly mixed.

Add Wet Ingredients: Make a well in the center, pour in the buttermilk, and add honey. Gently mix with a spoon until a soft dough forms. (Be careful not to overmix – this keeps it light and fluffy!)

Shape & Place in Tin: Shape the dough into a rough loaf and place it in your lined tin. Make a shallow line down the center of the loaf for even baking (knife).

Bake: Place in the oven and bake for 45 minutes, or until golden brown and the bottom sounds hollow when tapped. (A clean skewer in the center means it’s done!)

Cool & Serve: Let it cool for 10 minutes in the tin, then transfer to a wire rack to cool fully. Slice and enjoy with butter and jam!

Jolene (original owner of the post)

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Fresh french onion dip

I ran across this while on Facebook. 

Stuff you will need

Frying pan

High heat mixing spoon

Cutting board

Sharp knife

Mixing bowl

Mixing spoon

Serving bowl

Ingredients 

3 large onions, diced

1/4 cup of butter

1/4 teaspoon of salt

1/4 teaspoon of cayenne pepper

1 teaspoon onion powder

4 oz of cream cheese

1/4 cup of mayonaise 

1/2 cup of sour cream

Scallions, cut for topping + cayenne pepper

Directions

Heat the frying pan on medium heat.  Once heated, melt the stick of butter, saute the diced onions. Cook 5 min, stirring constantly with salt & onion powder.  

Lower heat, cook 30 min. 

Meanwhile in a mixing bowl, add mayo, sour cream, cream cheese & mix.  Add the cooled onions.

Transfer to your serving bowl(s).

Top with some scallions & cayenne pepper.  

Comments and suggestions are ALWAYS welcome.

Marry me again chicken

Every so often you run across a recipe that gives you so many accolades,  even up to a second, third, or even a fourth marriage proposal.

This recipe is salt free as I have heart arithimia.  Those of you that want that extra oomph, add 1/2 teaspoon salt.

Ingredients 

2 large chicken breasts skinless and boneless

½ cup all-purpose flour

4 teaspoons Mesquite seasoning or your favorite all-purpose seasoning

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves minced

1/2 teaspoon black pepper

Heaping ½ cup sun dried tomatoes

1 cup chicken stock

1 cup heavy cream

1 cup shredded parmesan cheese

1/2 teaspoons red pepper flakes

½ teaspoon dried oregano

½ teaspoon thyme

Chopped basil leaves for garnish

2 cups pasta pre-cooked and set aside

Stuff you will need

Cutting board

Sharp chef's knife

Cast iron skillet 14"

Slotted stirring spoon

Heavy duty freezer bag

Meat hammer

Pot big enough to cook pasta

Strainer

Bowl big enough to hold cooked items

Directions

Cook your pasta now.  Set aside.

Place the chicken in a plastic bag, and pound with a mallet or rolling pin to tenderize and flatten to about 1/2 -inch thick. Cut the breasts in half. Set aside.

Chef's secret: cut the chicken into bite sized pieces, so much easier to eat.  Yes that does mean extra knife work, but the extra effort will be appreciated.

Put skillet on stove and turn heat up to medium to pre-heat the skillet.

Combine the flour and seasoning in a medium bowl. Dredge each chicken piece in the flour to generously coat. Shake any excess of the chicken and place on a cutting board. Let rest for about 3 minutes.

Meanwhile, melt the butter and olive oil in a large cast iron skillet over medium heat. Place the chicken breast in the skillet and brown the chicken on both sides, about 4 to 5 minutes per side. The internal temperature should be around 165 degrees F. Remove the chicken from the skillet and set aside in a cooking bowl..

Return to the skillet and add the garlic and cook for about 1 minute, scraping the pan with a wood spatula to release anything on the skillet. Add the sun dried tomatoes and cook for 2 minutes.

Reduce the heat to low and stir in chicken stock, cream and parmesan cheese. Continue cooking and stirring until the cheese melts. Stir in the spices.

Add the chicken to the skillet and let simmer for about 3 minutes. You can flip the chicken over to incorporate more flavor while cooking. Remove the chicken from the skillet and top with basil, if desired. Add the pasta and stir like you would be doing a chicken alfredo.   Serve once everything is warmed up.

Can also be served rice or mashed potatoes.

Get ready for the marriage proposals.

This is the original site I found this recipe on

https://youtu.be/7IoZMjLRZaE?si=UcqHLz_3LBXdNGSw

I all COMMENTS are welcome.

Basmati Rice

How to make basmati rice.

Stuff you will need

2 quart pot with lid

1 cup basmati rice

1 tablespoon olive oil

2 cup hot water

Directions

Burner on medium heat.

Add olive oil.

Add rice and stir rice to make sure all the rice is coated in oil.  Takes about 2 minutes.

Add hot water and stir.  Once the water is at a boil, turn the burner off and put lid on the pot.

Do not move the pot off the warm burner.  Let sit for about 20 minutes.  No peeking.

Fluff rice and serve warm.

There are variations you can do by adding different spices.

Comments and suggestions are ALWAYS welcome.

Dark fruit cake

Step one:

In large bowl, add:

2 cups raisins

1 cup currants

2 (8oz) pkg.glace cherries (225 grams)

1 (8oz) chopped mixed peel or mixed fruit (225 grams)

4 oz chopped walnuts (1 cup) 

1 cup chopped dates

1/2 cup brandy 

Let this stand overnight.

Step two of the fruit cake process:

Preheat oven to 275.

Sift together:

2 cups flour

1/2 tsp.salt

1 tsp. baking soda

1 tsp.ground cloves

1 tsp allspice 

1 tsp. cinnamon

In another bow, cream 1 cup butter.

Gradually beat in:

2 cups brown sugar

6 eggs

3/4 cup molasses

1/4 cup apple juice

Careful not to fill pans too full, it will rise because of the baking soda.

Pour into four loaf pans, lined with parchment paper, bake for about 2 hours (could be more or less, sometimes they are ready in 1 hour 45 minutes.

Do not forget to grease well or add parchment to the pans. I find parchment paper helps them come out easily.

After 90 minutes start checking with tooth pick as you do with other cakes. If comes out clean, sign that it is probably done. Touch and see if it springs back. Don't over bake.

Step Three:

Take from oven and let cool. 

Once they have cooled, infuse with your favourite of one of the following: brandy, sherry, whiskey, rum or whichever alcohol you wish (maybe one of each). Then wrap in cheese cloth and store in a sealed container. Infuse with same alcohol once or twice a week for a couple of weeks then less frequently as they age (sherry, others with brandy, whiskey and screech rum) four or five tbsp per feeding. You will see it absorb into cake. At first they are greedy for alcohol but later they will absorb less. Check them regularly. Always keep wrapped and in sealed container.

I normally age them for two and a half  months before eating.