Cheesy Rice Pilaf

This recipe comes from Emeril, The Food Network . . . use your own variations . . . I've never added the peas to mine since I use it as the base for the meal . . .

I always use it for some type of stir fry of chicken, pork or shrimp and whatever vegetables I want to throw in . . . also excellent with left over beans for a variation.

For a meal using left over chili you want a variation for . . . use cheddar cheese in the rice recipe and top with chili . . . mmmmmm good!

Ingredients:

• 3 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onions
• 1/2 cup finely chopped yellow bell peppers
• 1 cup long-grain rice
• 1 teaspoon salt
• 1 bay leaf
• 2 cups chicken stock
• 1/2 cup frozen peas
• 1/2 pound fontina or mozzarella, diced 
• 1/4 cup chopped fresh parsley leaves

Directions:

In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. 

Add rice, salt, and bay leaf and cook, stirring, for 1 minute. 

Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. 

Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. 

Serve immediately.

Hash Brown Quiche

My favorite meal is breakfast . . . I love eggs and potatoes . . . this is quick, easy and delicious. You can come up with your own variations . . . I like mine with no meat, a variety of peppers and cheeses . . . whatever you like.

Ingredients:

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions:

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.

Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. 

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

This recipe comes from Paula Deen, Food Network

Cheddar Bay Biscuits

One of my favorite restaurants is Red Lobster since seafood is my very favorite food. However, not only do I love the restaurant because it primarily offers a wide variety of seafood dishes, I adore those biscuits that they keep bringing out as long as you want more. Actually, I could make a meal off of those biscuits and the awesome salad that comes with the meal.

My friend Rose and I came up with this version of Cheddar Biscuits that come close to those awesome Red Lobster biscuits and so easy to make with Bisquick . . . something I am never without in my pantry.  We made many trips to Red Lobster so we could pick up all the flavors.  I think we came close!

Preheat oven to 375 degrees


Ingredients:

• 4 cups Bisquick
• 3 ounces cheddar cheese, shredded
• 1 1/3 cups water
• 1/2 cup melted butter
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried parsley

Combine baking mix, cheese and spices with water. Mix until dough is firm. Using a small scoop or spoon, place dough on a greased baking sheet, varying the size to what you desire. The number of biscuits depends on how big or small you make each one.

Bake 10 to 12 minutes or until golden brown.

Combine the melted butter and some parsley. Brush over baked biscuits immediately upon removing from oven.

Banana Pudding

Good thing bananas are cheap and healthy because I could live off of them. Although I eat lots of bananas, you can never eat them fast enough before you have to use them in some kind of cooking or they end up in my compost pile.

Banana pudding is one of my favorite desserts and one of those comfort foods that is good for every day or during the holidays. It is all in the way you present it.

My recipe is an adaptation of a recipe from Eagle Brand Sweetened Condensed Milk found years ago in a magazine, newspaper or a cookbook . . . I've used this recipe for as long as I can remember, so I don't know for sure.


Makes 8 to 10 servings

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 cups cold water
1 (4 serving size) package instant banana flavored pudding and pie filling mix
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

In large bowl, combine sweetened condensed milk and water until combined. Add pudding mix and beat well. Chill 5 minutes. 

Fold in whipped cream.

Using a glass serving bowl (2 1/2 quart), layer ingredients, by spooning 1 cup pudding mixture into the bowl, add one-third each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding.

Chill thoroughly.