Savory Cheese, Olive, and Buttermilk Herb Bread

Bread - the staff of life.  My research shows that some form of bread is found in every society on earth.  Who doesn't love a good, delicious bread?  I'm not talking about white bread from the grocery store.  Not at all.  Actually, I don't like sliced white bread from a package, I don't care if it's the greatest thing ever.  Thanks, but no thanks.  Not a fan.

Baking bread can be quite involved, so many of us stick to banana bread, pumpkin bread, and zucchini bread because it doesn't involve yeast and waiting for the dough to rise and punching it down and waiting some more.  That's what bakeries are for, right?  But, have you ever thought about savory breads that don't require yeast and all the many steps listed above?

Pinterest addict that I am, I scour the recipes looking for things that sound amazing and delicious.  I found this recipe for cheese, olive and buttermilk herb bread that is from a blog site called sugarandeverythingnice.blogspot.com.  She adapted this recipe from "Mix and Bake" by Belinda Jeffrey.  I haven't seen the original recipe, so I don't know what changes the writer made to the original, but it is good and really easy.  Really good.  Really easy.

If you don't like olives, I don't know what to tell you other than the fact that they are not the most prominent flavor of this bread.  The most prominent flavors would be cheese and herbs.  If I make it again (and I will) I would actually add more olives because I love them.  You can leave them out if you want, that is up to you.  I will also add more cheese next time.  Cheesy bread is delicious bread.  Yum.

Here is what you need to make this awesome bread:

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 dry mustard powder (I used 2 tsps of dijon instead because I love it)
1/4 cup (60 gms) grated cheddar cheese - I would use 1/2 cup next time
1/4 cup (60 gms) grated parmesan cheese - again, I would use 1/2 cup
1/2 cup green olives, sliced (I would use 1 cup)
8 pieces sun dried tomatoes, sliced thinly
1 tsp freshly ground black pepper
1/4 cup mixture of spring onion (scallions) and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2 1/2 Tbsp Olive Oil
1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp milk + 1 TBSP white vinegar or lemon juice.  Set aside for 10 minutes before using)
Egg wash made from 1 egg yolk beaten with 2 tsp water
Extra thyme sprigs and sea salt for topping

Preheat oven to 350 degrees F.  Generously butter a large loaf pan and dust with flour.  Set aside.

Sift flour, baking powder, soda, salt, pepper and mustard powder (if using) into a large bowl.  Whisk to incorporate the dry ingredients.  Add both cheeses, olives, sun dried tomatoes, spring onions, parsley and thyme and mix thoroughly.

In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk and dijon mustard (if using) until well combined.

Make a well in the center of the flour mixture and pour in the wet ingredients.  Stir together to form a thick, sticky batter.  Scrape the batter into the prepared tin and spread it out evenly.

Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt on the loaf.

Bake for 40-45 minutes or until a toothpick inserted in the middle of the loaf comes out clean.  If the top starts to burn, place a piece of foil over top of the loaf and continue baking.  Leave in the pan for 5 minutes before turning out onto a wire rack.

This loaf is best served on the same day.  Wrap left overs in foil and store in fridge.  Can be gently reheated if serving again.

We enjoyed this delicious savory bread with the cheese, sausage, and grits casserole I posted on Monday.  We did spread some garlic herbed goat cheese on it and it was fantastic!  This bread is sort of dense, almost cake like in texture.  I would have liked more cheese and olives, but that is just me.  If you don't like strong flavors, stick to the recipe.

If you get tired of sweet breads and would like something savory, this recipe fits the bill.  It would be awesome to serve for brunch or for an afternoon treat.  Children would certainly enjoy it!  The grandsons gobbled it up.  You could spread their favorite cheese on it while it's still warm.  Delicious!

Baking bread doesn't have to be hard or have a million steps to be delicious.  Give this recipe a try.  It's a keeper.

Everyday Donna

Things to Remember:

If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.  
Jaques Pepin

Enchilada Casserole With Home Made Red Sauce

Last night I wanted Mexican for dinner.  I was cooking, so it was my choice right?  Right!  If you follow this blog, you know my love for Mexican food and flavors.  They are my favorite, hands down anytime.

I had all the ingredients to make enchiladas which are also my favorite next to tamales.  I have never had the gumption to make tamales as they are quite a process, but one of these days I'ma gonna do it.  Really I am.  You will be the first to know if and when I do.

Enchiladas are also a process.  Have you ever tried to fill and roll corn tortillas?  They split unless you heat them in hot oil or you can dip them in the warm red sauce before you roll them.  It is messy and I am not very proficient at this technique or very patient. (Uh oh, cat's out of the bag).   If you don't do one of these two, then your enchiladas are cracked and all the filling is spilling out and they don't look very pretty.  Remember, I am not a chef nor have I ever worked in a Mexican restaurant, so I go for the easy way - better known as my way.  Hey, it works!  If you love enchiladas too, you are going to be SO happy I showed you my fake enchilada recipe.

I do make my red sauce from scratch.  It is a recipe from Allrecipes.com and it is easy, takes 10 minutes and is fabulous!  Doesn't take much longer than opening a can of prepared sauce and heating it up.

Here is what you need for the sauce:

1/4 cup vegetable oil
2 TBSP flour
1/4 cup chili powder (I use Mexene which is my personal favorite)
1 8 oz can tomato sauce
1 1/2 cups water
1/4 tsp cumin
1 clove garlic, pressed or minced super fine
salt to taste

Heat oil in a skillet or deep saucepan over medium high heat.  Stir in flour and chili powder, reduce the heat to medium.  Cook until lightly browned, stirring constantly so the flour doesn't burn.

Gradually stir in tomato sauce, water, cumin, and garlic until smooth.  Cook over medium heat approximately 10 minutes or until thickened slightly.  Season with salt to taste.

This sauce is as good as any you will get in a restaurant.  We LOVE it.  Now, to make the enchilada casserole, here is what you need.

12 corn tortillas (use flour if that is your preference, but enchiladas are made with corn tortillas)
2 pounds ground beef
1 large onion, diced
2 cloves garlic, minced.
2 packages taco seasoning
1 8 oz block cheddar cheese, grated

Brown the ground beef and onions in a large skillet.  Add taco seasoning and garlic. Mix thoroughly.   Drain ground beef if necessary.  (I use grass fed local beef and there is nothing to drain.)

Now to assemble the casserole.  You need a 9x13 baking dish.  Line the bottom of the dish with 6 corn tortillas.

Cover the tortillas with the browned ground beef mix.

Cover the ground beef with 2/3s of the grated cheese.

Drizzle with some of the red sauce.  Now, cover this with 6 more corn tortillas.  (Forgot to take a picture, oops).

Pur the remaining red sauce over the corn tortillas.

Look how beautiful that red sauce is and it tastes absolutely divine!

Sprinkle the remaining grated cheese over the red sauce.  If you want more cheese, go for it!

Bake at 350 degrees for about 30 minutes, or until the cheese is melted and the sauce is bubbling.  Remove from oven and serve!

We had 4 grown men here for dinner last night and me.  This casserole got RAVE reviews.  Get that?  RAVE reviews!  Dan declared it better than our favorite Mexican restaurant's enchiladas which is quite a compliment.  We had this with black beans and Mexican rice.  Delicious.

Give this recipe a try the next time you are hungry for South of the border/Tex Mex flavors.  It will hit the spot.  You could easily halve this if you wanted, just use half the red sauce and refrigerate the rest for another meal.  Yum.  Yum.  Yum.  All I can say.

Everyday Donna

Things to Remember:

When cooking, sometimes it is okay to do things a little differently, especially if the end result is basically the same, takes less time and is easier to accomplish.  That's my philosophy.   donna

Chicken, Broccoli, Rice, Cheese Casserole - Broccolicious Good!

Nashville is experiencing beautiful weather that is giving me a really bad case of spring fever. It makes me want to redecorate my house, or maybe just give it a good cleaning.  I want to put away my winter clothes and break out my sandals.  Oh yes, I love sandals and I really hate closed shoes.  But, I know this is just nature's way of teasing us, making us think it is spring.  There is going to be more cold weather, you can bet on it.  I just hope the trees and shrubs don't freeze their little buds off.

We spent today running around doing errands, enjoying every moment of this glorious day.  Our daughter is due to give us another grandson around February 14, and we spent time buying some baby boy things today.  Even though she has a 23 month old son and he had lots of stuff, every baby deserves a few new things just for them don't  you think?  Besides, Grandma and Pawpaw like to shop for the grandsons.  It is so much fun.  You can get so wrapped up in looking at all the amazing things they have for babies these days.  There are so many wonderfully handy things that I wish had been available  when our children were little, but we survived.  Sure wish I had thought up a few of them though.

It was mid afternoon by the time we returned, and there were those inevitable chores to do. You know, the ones the elves never come and do.  They are always waiting for you when you get home.  When the sun shines so brightly in the windows, you can see how icky the kitchen floor is along with the windows and everything else.  Ugh.  I opened the refrigerator to check out what I could make for dinner and decided that it needed cleaning before I did another thing!  It was just one of those moments when one thing led to another.  I tossed out some things that were past their prime and said thank you for coming,then  wiped down all the shelves and drawers.  That felt good.  One thing accomplished.  Now the floor was demanding attention, so I mopped it.  Awesome.   Another accomplishment.  Whew.  Still, what to fix for dinner.

There were two whole chickens in the fridge that needed to either be cooked or frozen before they passed their prime.  I decided to cook them.  I got out the 12 quart stock pot, put the chickens in, filled it with water and let them cook until done.  Guess that meant something with chicken for dinner.  Don't you hate when it's always your decision what to fix for dinner?  Anyway, I decided some kind of casserole since I now had a huge bowl of chicken I had picked off the bones.  Broccoli sounded good.  Cheese always sounds good.  So, I fixed a really, really delicious chicken, broccoli, rice and cheese casserole that has a wonderful home made cheese sauce and is topped with crushed Ritz crackers that gives the casserole that "what is that" flavor.  Oh, and strawberry banana muffins.  Yeah, they are fantastic.  That will be tomorrow's post.  I love when I am ahead of that curve ball, because tomorrow is our volunteer day at a local non-profit organization we support.  We sure are busy for retired people.

Anyway, here is what you need for this fantastic casserole.

Ingredients:

1 lb fresh broccoli, cut into florets and steamed for 2 minutes.  (I also cut thin slices of the stems about half way down and used those too)
3 cups cooked chicken, cut into bite sized pieces
1 cup minute rice
1 8 oz block cheddar cheese, grated and divided in half

Sauce:

1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1/3 cup chicken broth
1/4 tsp salt
1/4 tsp black pepper
2 cups milk
1/2 of the  grated cheddar cheese

Topping:

1 sleeve Ritz crackers, crushed (not too fine)
1/2 stick butter, melted

Directions:

Grease a 9x13 casserole or baking pan.  Place the steamed broccoli on the bottom of the casserole.  Cover with the chicken,  sprinkle the cup of dry rice over the casserole and cover it with 1/2 the grated cheese.

Make the sauce:

Melt 1/3 stick of butter (5 tbsp) in a heavy sauce pan.  Combine the cornstarch and cold water and stir until dissolved making a slurry.  Add the cornstarch slurry to the melted butter.  Add 1/3 cup chicken broth, seasonings and 2 cups milk.  Cook until sauce starts to thicken.  Turn heat to low and add the other half of the grated cheddar cheese.  Stir until completely melted.  Pour over the broccoli, chicken, rice and grated cheese in the casserole dish.

Topping:

Crush one sleeve of Ritz crackers in a large zip lock bag. I used my rolling pin.   Don't crush too fine, you want some bigger pieces.  Melt 1/2 stick of butter in the microwave and pour over the crumbs which you have placed in a bowl.  Sprinkle topping over casserole.

Bake at 350 for 30 to 35 minutes until bubbly.  Remove from oven and serve.

The buttery Ritz cracker topping gives a wonderful crispy crunch to the goodness of the chicken, broccoli and rice in the casserole.  The home made cheese sauce is so much better than any canned soup you can use.  It is delicious and easy!  For us, it is "just right" as Goldilocks would say.  Feel free to add more cheese if you like things cheesier.  Also, you can add another sleeve of crushed Ritz crackers and another 1/2 stick of butter if you like really thick topping.  It's up to you.

This recipe reheats beautifully.  So, if you need something "make ahead" for any occasion,  this is the casserole for you.  You can add a salad, maybe some strawberry banana muffins and you are all set.  Dinner is served.

I am happy that I have plenty to reheat tomorrow night so I don't have to come home from a day of volunteering and cook.  Yippee!  Hope you give this casserole a try.  It is broccolicious good!

Everyday Donna

Things to remember:

It's spring fever.  That is what the name of it is.  And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!  ~Mark Twain

Shepherd's Pie - Quick, Easy, Delicious

Well, it's a new year and I am having a hard time getting back in the routine of things.  Sunday evening we came home after a busy day and I wanted comfort food.  You know, something with mashed potatoes - real mashed potatoes.  I never, ever make instant mashed potatoes at home.  Ever.  Why?  Because there is nothing like real mashed potatoes, I don't care how you doctor them up.  They are easy to make and there is a distinct difference between instant and mashed potatoes made from scratch.  As a potato connoisseur, I can tell the difference.  A friend argued with me once that I could not tell the difference, but I can.  It is just worth the extra effort to make mashed potatoes.  In my book, there is nothing quite as good.  

My first thought was to make a meat loaf, but I knew it would take way too long.  We were hungry and didn't want to wait several more hours to eat.  My next thought?  Shepherd's Pie.  Yummm.  One of our favorites and it's relatively quick and easy.   The beauty of Sheperd's Pie is that it combines your protein, starch and vegetable into one easy dish and has so much flavor.  It is also easy to reheat for leftovers.

I did a little research on Shepherd's Pie to find out why it has that name - mostly out of curiosity.  (I do that a lot)  I found that Shepherd's Pie was originally made from leftover meat (lamb) thus the name Shepherd's Pie since shepherds herd sheep.  When beef was used, it was called Cottage Pie.  The term Cottage Pie was first recorded in 1791 and Shepherd's Pie in 1877.  Now, we just call it all Shepherd's Pie. Whatever it's called, it's delicious.

Here is what you will need.  (This makes a 9 x 13 casserole full, but you can easily halve this for a smaller portion.)    Preheat oven to 350.


Ingredients:

2 pounds ground beef (lamb, or turkey)
1 medium onion, chopped
1 medium garlic clove, minced
1/4 tsp. dried rosemary
1/4 tsp dried thyme
salt and pepper to taste
3/4 cup frozen green peas

4 cups mashed potatoes (use instant if you want to)  I make my mashed potatoes first, so they are ready to put on the casserole when the meat is finished cooking.

8 ounces cheddar cheese, grated (grate my own because I like the way it melts and it's cheaper)

Directions

Brown ground beef in large pan.  Just as beef is almost done, add onion and garlic and cook until onion is translucent. Drain any fat.   Add rosemary, thyme, salt and pepper to taste.  Add green peas and mix thoroughly.  Place in 9 x 13 casserole dish.

Cover with mashed potatoes. Spread with back of spoon to evenly cover all of ground beef,

Next, cover with grated cheddar cheese and place in 350 degree oven until the cheese has melted.

Let the casserole sit for a few minutes and serve in bowls or on dinner plates.  This can also be made in individual serving ramekins if you prefer.  There is a restaurant in our neighborhood that has "Pie and a Pint" night and they make theirs in pie plates.  Do whatever suits your fancy.

This dish is so good with the sweetness of the green peas, and the creaminess of the mashed potatoes covered with melted cheese mixed with all the deliciously flavored meat.  Yum, yum, yum.  If you have picky eaters in your house (like our grandsons can be), give this dish a try.  It is filling and there are no scary ingredients in it that can make a dish "suspect" to little boys.  You know, things like MUSHROOMS.  This is comfort food at it's finest.  You can also make it ahead, keep it in the refrigerator and reheat when ready to serve.  Just wait and place the cheese on the potatoes when you place it in the oven to reheat.  We enjoyed ours with a spinach salad and hot crescent rolls.  Let me say, it truly hit the spot.  Comfort food desire fulfilled.

Give this casserole a try.  My three favorite words describe it - quick, easy, delicious. I think it will become a "go to" dish for you just like in our house.  Enjoy.

Everyday Donna

Things to Remember:

In the New Year, may your right hand always be stretched out in friendship, but never in want.    Irish Toast

Heavenly Hash Brown Potato Casserole

It was a cool, rainy day in middle Tennessee which made me want to cook - comfort food.  "Southern style" comfort food.  Ask grandpa what was for dinner.  What's for dinner Grandpa?  We had fried ham, great northern beans, corn bread and hash brown casserole.   I might add, the hash brown casserole is heavenly.  Desert was coconut cake which is equally as heavenly.  (I will share the recipe tomorrow)  This meal may not be good for your cholesterol, but sometimes there is nothing like good country cooking.

I have been making this recipe for 20 years, long before I ever had it at a Cracker Barrel restaurant.  The Loveless Cafe here in Nashville also serves hash brown casserole.  I do believe our youngest son could eat his weight in this casserole.  As for me, I never met a potato I didn't like, so yes, I LOVE this dish.

This recipe comes from a Woman's Circle  recipe book I bought at a book outlet 20 years ago while shopping with some friends on a girl's day out.  I bought 3 of these books and have used so many recipes from them through the years.  They cost a whopping 97 cents each and were more than worth every penny I spent! (haha)   They are paperback books somewhat like a magazine instead of your standard cookbook and each book has over 600 recipes  submitted by individuals.  To me, these are usually the best recipes because whoever submits the recipe has actually made and eaten it.  Anytime  I find one I like, it goes in the "keeper" file and gets used over and over.

This recipe is comparable to the one Cracker Barrel serves.  Dan seems to think it's a little better, not sure why, but he ate plenty of it for dinner.   This makes a 9 x 13 casserole full and I know that is a lot for an evening meal unless you want it to be the mainstay of the meal or you have a growing family.  You could cut this in half easily.  It does reheat nicely, so I just make the whole recipe.  After raising four children, I needed big recipes like this in hopes there might be something left over.  Usually if there was, one of our sons would raid the refrigerator before bed and eat what was left.  So much for leftovers.  Oh well, growing boys equal huge grocery bills.

Here are the ingredients you will need:

1 32 ounce package frozen hash brown potatoes 
(because this recipe is 20 years old, I find that hash browns now come in 30 ounce packages, but it works fine.  You know how they keep reducing the package size but not the price?)
1/2 cup melted butter (1 stick)
8 ounces shredded Cheddar cheese
1 cup onions, chopped fine
1 pint sour cream (2 cups)
1 can cream of chicken soup
1 teaspoon salt
fresh cracked black pepper

Partially defrost hash browns.  Thoroughly mix potatoes, 1/2 cup melted butter, cheese, onions, sour cream, soup, salt and pepper.  Put into greased 9 x 13 inch casserole.  I sprinkle a little more grated cheese over the top and crack black pepper over the cheese.  Bake uncovered in 350 degree oven for 1 hour and 15 minutes.

Not only does this smell heavenly while it is baking, it tastes even better!  This can be served for breakfast, brunch, lunch or dinner.  It is sooooooo good.  Makes a great "pot luck" dish when you need one, or is excellent to serve during the holidays or anytime you have dinner guests.  It is worth the time it takes to make it.  Deeee-licious!

We have company coming for the weekend and we will be having left over hash brown casserole for breakfast.  They are going to love it!  Wish you were here to join us.

Everyday Donna

Things to Remember:

‎"Don't limit a child to your own learning, for he was born in another time." 
Rabbinical Saying