Parmesan Chicken, A Old Favorite

I have about a gazillion chicken recipes, but this recipe for Parmesan Chicken seems to be requested again and again. 

I love collecting and trying old retro or vintage recipes like Chicken A La King, or this WWII Chocolate Mayo Cake, and the Johnny Marzetti recipe is a favorite. 

But this Parmesan Chicken is one of the best. 

It's quick and easy to make, the coating is light and very flavorful and the ingredients are items I usually already have on hand.

     

                 

Perfect Sourdough Bread

Sourdough bread is great buttered, toasted, served with dinner, or used for sandwiches. 

In my opinion, bread making is an art and a science.

There is a special pleasure working with bread and just the aroma of baking bread throughout the house is well worth the effort.

I grew up eating my mother’s homemade bread.  We would beg and beg her to make it and it was always eaten hot from the oven covered with butter.  
My mother never looked at a recipe to make her bread, she just mixed it up and it was perfect. Every Single Time. Sigh.

I can't just whip up a loaf of bread, I always have the recipe right next to me and I have been practicing for years.  In the past, I’ve had as many bread failures as successes I think, but I kept at it. 

Using a sourdough starter is an ancient method to make leavened bread.

Irish Colcannon

My Twist On An Old Favorite

It’s March and nearly St. Patrick’s Day.  For our March book club we're reading Angela’s Ashes, which discusses food a lot, including cabbage and potatoes.  (Or more, the lack of them).

Although my family enjoys this dish throughout the year, its most commonly associated with St. Patrick’s Day.  Colcannon is a unique and simple potato dish and is unmistakably an Irish comfort food.
It traditionally includes green cabbage mixed with hot, floury mashed potatoes and butter. Let’s not forget the butter.  Potatoes came to Ireland from South America, and by 1688, they had become a staple of the Irish diet.

Flaky Buttery Buttermilk Biscuits

My biscuits, fresh out of the oven

I found this recipe in a Fine Cooking magazine in 2007.

These are one of the best biscuits I have tasted and are easy to make. 
I love that the butter doesn't need to be chopped on crumbled into the flour. This is so much easier and creates a stronger butter flavored biscuit!

Tips and Suggestions:
I use a Buttermilk Powder from SACO and follow the directions on the container to make the buttermilk.   SACO Cultured Buttermilk Blend can be used in nearly any recipe that calls for liquid buttermilk or soured milk. 

I also use a smaller, round baking dish instead of a sheet, and have the sides of my biscuits touching. 

Cooking the biscuits in a dish lined with parchment paper just makes for a much easier clean-up.

I also use King Arthur Flour and Land of Lakes Butter.  The better the quality of ingredients the better the end product.