Garlic-Parmesan Bread

 Garlic-Parmesan Bread

   I made up a simple garlic-parmesan bread for my ladies group. It turned out better than any garlic bread I've made before. There haven't been many times I've made fresh garlic bread, but it's still true. I'd say it was actually the best results I've had. I used a stick and a half of unsalted butter, but you could use one stick and/or salted butter. Use more or less of the seasonings if you wish. I used fresh grated Parmesan, but you could use regular powder Parmesan in a can also. 

Ingredients:

1 loaf french bread/baguette or bolillo (This would work with regular sandwich bread also, because bread is bread)

1 1/2 stick unsalted butter or salted if you prefer, softened

1 clove garlic minced

1 tsp garlic powder

1 tsp onion powder

1 tbsp dried parsley flakes

Parmesan cheese to taste (use as much as you want)

Directions

Heat oven to 350 degrees. Place softened butter in a bowl. Add minced garlic and seasonings to butter. Stir until butter and seasonings are well combined. If using a loaf or Bolillo, slice bread in half lengthwise.  If using sliced sandwich bread, lay out slices on a cookie/baking sheet. Spread seasoned butter on bread. Place bread in the oven and bake until the bread is toasty and the cheese (if using), is melted. If using loaf or Bolillo bread, gently place directly on the oven rack. If using sliced sandwich bread, you can still place directly on the oven rack, but you may want to leave it on the cookie/baking sheet. Remove from oven and serve with soup, chili, stew, pasta or whatever dish you like. 

Garlic-Parmesan Bread

Pie Number 22 - Lemonchick's Chicken & Vegetable Pie

 The Year of Pie

Pie Number 22 - Lemonchick's Chicken & Vegetable Pie

    This is my creation! 100% mine! I loved it. I really loved the seasonings I chose. The only two things I would do differently, is to bake at 375 degrees, not 350 degrees and I would make a gravy with 1 cup water, not 2 cups of water (it made too much gravy). I baked the pie for 35 minutes at 350, but ended up adding at least 15 more minutes. The crust never did get golden, but it was still a good crust.  If I'd baked it at 375 degrees for 35-40 minutes, I think the crust would have turned out more like how I wanted it to (golden). The first piece out of the pie pan did not come out very, well, but that was because it was still too hot. The second piece I had (the day after) came out just fine. I thought this creation of mine was really good and I hope you like it. 

Ingredients:

1 chicken breast diced

1 medium/large potato, peeled and diced

1/2 large onion, chopped

1 12oz bag frozen mixed vegetables, use the "steam in a bag" kind

1 cup water

1-2 tsp chicken bouillon (I used a low sodium variety)

3/4 tsp onion powder

3/4 tsp garlic powder, 

3/4 parsley flakes, 

3/4 tsp celery salt

3/4 tsp spicy chili seasoning 

3/4 tsp ground sage 

1/2 tsp salt, plus a sprinkle

1/2 tsp pepper, plus a sprinkle

canola oil

cornstarch

two-crust pie crust (unbaked)

Directions:

Heat oven to 375 degrees. Drizzle a bit of canola oil in a large heated skillet. In a saucepan, boil diced potato in water until softened, but not mushy. Drain cooked potatoes and set aside. Season diced chicken with a sprinkle of salt, sprinkle of pepper and 1/4 tsp of each of the rest of the seasonings and add to the skillet. Cook completely and remove from skillet. Add chopped onion to the same skillet and cook until translucent. Return chicken to skillet and turn burner to low. In a saucepan, boil 1 cup water and 1-2 tsp chicken bouillon. Use a little bit of water mixed with cornstarch, to thicken the bouillon into a gravy. If it is not thick enough, add a little more water/cornstarch mixture. 

Combine the gravy, potatoes, onion, chicken and vegetables. Pour into unbaked pastry shell, add top crust and crimp edges to seal crusts together. Cut slits into top crust and bake for 35 to 45 minutes or until crust is golden. Remove pie from oven and let cool. Serve pie with a sprinkle of parsley flakes if desired and serve with a garden salad. 

Serves 8

Lemonchick's Chicken & Vegetable Pie
(cooked by not golden)

The first piece of pie that I took out wayyyy too early.

The second piece of pie that came out wayyyy better. 

Week 40 - Braised Celery and Tomatoes

 Braised Celery and Tomatoes

Week 40 of 52

Side Dish #6

    So, I never thought I'd be trying a dish like this, but I really liked it! This recipe comes from Vegetable Cookery, published in December 1966 by Extension Service Kansas State University of Manhattan, Kansas. I thought it was both tasty and healthy. I enjoyed this both as a side like it was intended and as a main dish, served over rice. Modifications/notes in italics. 

Ingredients:

2 tablespoons butter or margarine

2 cups celery, cut in 1 inch lengths (I used 3 stalks of celery)

3/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon onion salt (I used onion powder)

2 cups quartered, peeled tomatoes or 1 No. 2 (20 oz) can tomatoes, drained (I used about 5 or 6 nice Roma tomatoes)

Directions:

Melt butter in a large skillet. Add celery, salt, pepper and onion salt/powder. Stir, then cover and simmer 10 to 12 minutes. Add tomatoes and stir. Cover and cook for 5 minutes or until the celery is tender, yet still a bit crisp and the tomatoes are hot.  

Braised Celery and Tomatoes