Easy Polenta

Polenta is known as a peasant food, but is actually now served at high end restaurants covered with all kinds of sauces and toppings to make it a gourmet food. It is known for both its heartiness and its nutricious values, so give it a try! Here you go!

Polenta:

3 cups water
1 cup yellow cornmeal
2 tsp chicken-flavored instant bouillon
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp hot pepper sauce
1 Tbsp melted butter

In a large saucepan blend 1 cup water and 1 cup cornmeal and bring to a boil and mix until smooth. Then add the remaining 2 cups water, the bouillon, garlic powder, basil, and hot pepper sauce and bring to a boil/

Once boiling bring down to a simmer and cook for 10-15 minutes or until very thick...stirring frequently.

Pour the polenta into a greased pie pan and let stand for 15 minutes.

Cut the polenta into wedges; place on a broiler pan drizzling the melted butter over the top and then broil for 4-6 minutes or until bubbly.

OPTIONAL IDEAS:
*Sprinkle cheese over the top before broiling
*Once polenta is done, cover with sauteed mushrooms & onions, pico, or fresh, homemade sauces (tomato or onion).

Zucchini Risotto

This is a really good vegetarian dish! Try it. :)

1 cup arborio rice
2 Tbsp butter
1 onion, chopped
1 tsp garlic salt
3 cups chicken stock
1/2 red pepper, chopped
1 zucchini
1/2 cup milk
3/4 cup grated parmesan cheese
freshly ground pepper

In heavy saucepan, saute rice in butter stirring constantly.
Add onion, red pepper, and garlic salt. Saute until onions and peppers are tender.
Add 1 cup chicken stock, stirring frequently.
As the liquid cooks down, continue adding 1/2 cup stock at a time until all the stock is used and the mixture is creamy. Keep stirring!
Add zucchini.
Stir in milk.
Fold in cheese.
Top with fresh ground pepper.
Serve immediately.

Homemade Balsamic Vinegarette Salad Dressing

6 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
2 tsp honey
1 tsp thyme
1/2 tsp Dijon Mustard
2 Tbsp chopped challots (optional)
2 tsp lemon juice

Blend it altogether in a blender so its smooth and creamy and doesn't look separated. Put it in the refridgerator straight away so it doesn't separate too quickly. Shake before you pour on your salad or dip your bread into it.

Enjoy!

Yogurt Pie

This recipe is so easy and just delicious. You'd never guess how healthy it is, too.

1 graham cracker crust
2 individual containers yogurt (any flavor is great but we liked banana cream, key lime, and any of the berry kinds...like yoplait or dannon--the 6-8 oz kinds)
1/2 small tub cool whip

Mix yogurt with cool whip until well blended
Pour into pie crust
Freeze until set (about half an hour)
Eat with berries or whipped cream for any meal :)
(Stays in fridge for about 2 days pretty well)

Fresh Skillet Corn off Cob

6 ears of corn
3 Tbsp butter
water (varies)
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Husk corn and clean off the silks.

Use a sharp knife and cut corn from the cob into a bowl. You'll want to cut about half way deep into the corn. Then, turn the knife over to the non-cutting side and rub up and down the cob to get the rest of the pulp.

Melt butter in large skillet. Pour in corn. Add enough water to make a gravy consistency.

Add the seasonings - sugar, salt, pepper.

Stirring, cook on high for 3 minutes.

Reduce heat to low and cover with lid. Simmer for about 5-10 minutes, stirring occassionally.

sticky coconut rice

2 cups short grain white rice
1 can coconut milk
1 cup water
1 Tablespoon sugar
1/2 teaspoon salt

rinse rice in small colander to wash.

add ingredients and cook in a rice cooker
or
in large saucepan over high heat, combine ingredients and bring to a boil.
reduce heat. cover and simmer for about 20 minutes or until liquid is absorbed and rice is tender.

Powder Milk Biscuits

While talking to Tara this morning, she told me that she's never made BISCUITS from SCRATCH. That's all I've ever known for a biscuit, so I thought I would post my dad's DELICIOUS recipe! Give them a try! You'll NEVER go back to BISQUICK. (At least I HOPE!)

1 3/4 cups Flour
1/2 tsp Salt
3 tsp Baking Powder
3-5 Tbsp Softened Butter
1/4 cup Powdered Milk & 3/4 cup water (or just 3/4 cup milk--but powdered is better in this recipe)
1 Tbsp Sugar

Preheat Oven 450 degrees
Combine all dry ingredients and cut in butter
Add wet ingredients
Roll out dough onto a floured surface
Use a mason jar lid or some other round cutter to cut out biscuits
Bake in oven for 10-12 minutes or until tops are lightly browned

Afternoon Comfort Food

I made these today & they are delish. Especially when you are craving carbs, and you just need some good old fashioned comfort food. They do take a little bit of time, (don't all breads?) but they make lots so I just bag them up, stick in the freezer & microwave to thaw for a great soft & warm dinner roll anytime.

Lion House Rolls:
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 10 to 15 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.