A Bit of Texas Pride

Mmmm....  Texas Style food is the BEST!  There's nothing better than waking up to a pan full of flaky biscuits, warm and fresh out of the oven.  I'll bet you think they are lots of work to whip up, but I promise you they are easier to make than Grandma's were! 

Follow me, and I'll lead you to a recipe that will make your family happy, fill your freezer, and give you a taste of old-fashioned Texas pride!!!

Before we get to that amazing biscuit recipe, I want to share another bit of Texas Pride:  Texas Style Barbeque!!  Is there anything better in life than a slice of tender smoked brisket or a rack of savory baby back ribs?  And doesn't the thought of a pan full of peach cobbler or pecan pie cobbler just make your knees week?

Let me share a bit of the Texas lifestyle with you.  There's an old BBQ joint located in Adkins, Texas, just outside of San Antonio.  The place is called Texas Pride.  How can you get any prouder to live here than to name your restaraunt "Texas Pride"??  One of the many reasons that I love living here in this state, a place that I've called home my entire life, and a place that generations of my family have called home, is that we have so much pride in who we are. 

The feel of going back in time hits you as soon as you pull into the parking lot.  When was the last time you were greeted by a parking attendant on horseback? 

Walking up to the restaraunt, you begin to feel that you have gone back in time to the old towns of times gone past. 

I remember riding one of these at the grocery store when I was a little girl.  I'll bet you have the same kind of memories!

Once you enter the building, the awesome aroma of wood smoke and meat just fills the air.  Right away your stomach starts to grumble!  (I don't know who this guy is who ended up in my photo!)

This sign just cracked me up.  And for you who don't live in Texas, Big Red is the most amazing soda ever.  It's fizzy, red, unmatchable deliciousness!!!

Here's one of our trays with some of our goodies:  Baby Back Ribs and Pit Smoked Brisket (in the wrappers), mac-n-cheese, cole slaw, beans, and peach cobbler.  Our other tray had more ribs and brisket, cheezy potatoes, green beans, and pecan cobbler.  YUMMM!!!

Holy Cow! 

While there was a concert in their music venue, we had such full tummies, so we decided to share a dance out in the parking lot under the Texas stars and the full moon, then ride off into the South Texas sunset.

  

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 Now that your tummies are grumbling for some South Texas grub, here's a recipe for you!

Waking up Sunday morning, we still had that feel of old-time Texas in our hearts.  There's no better way to satisfy our nostalgic feelings than to bake up some super easy Homemade Biscuits ~ Texas Style.  Did I tell you that these wonderful old-fashioned biscuits are FREEZABLE!??  Make some on Sunday morning, and have biscuits for the rest of the week.  No cans of biscuits in The Menu Maker Mom's kitchen today!  No strange chemicals either!

Ingredients:

6 cups all-purpose flour

3 Tbsp. baking powder

1 tsp. salt

2 sticks butter, very soft

2 cups plain Greek yogurt

Enough milk to thin the yogurt until it's the consistency of buttermilk

In a very large bowl, mix the flour, baking powder, and salt.  Using two forks or a pastry blender, blend in the butter until you can't see any big chunks any larger than a tiny pea.  I have also done this in my Kitchenaide mixer, using the whisk attachment.

Mix up your yogurt and milk in a small bowl.

Add the thinned yogurt to the flour and mix with your hands or a wooden spoon. 

Turn the whole mess out onto a surface covered with another 1/4 cup of flour.  Knead the dough only about 10 times.  It will feel quite wet, not at all like pizza dough or bread dough.

Pat the dough out until it's 1" thick.  Cut out your biscuits with a biscuit cutter, clean can, or glass that is about 2-1/2" in diameter.  Just press the cutter straight down, don't swivel it around to cut the biscuits.  Straight cuts make higher rising biscuits!

Bake your biscuits at 400 degrees farenheit for about 10-15 minutes or until golden brown. 

Flash freeze any extras, then transfer to a plastic freeezer bag, and pop them into your freezer.  Place frozen biscuits on a cookie sheet, bake at 425 for about 15 minutes for fresh homemade biscuits any time!

Makes 24 2-1/2" biscuits.

Wanna bite?

Beef Cooking Plan :: "Have your steak and eat it too!"

When sirloin, round steak, or chuck steak are on sale, it’s time to stock up and plan on putting these awesome recipes in your freezer. Hunting season’s coming, and these recipes would be wonderful made with venison too!

This set of savory dishes will fill your freezer with 3 crockpot and 1 skillet dishes. Get ready to enjoy the rich flavor of Beef Bourguignon, yummy and slightly tangy Beef Stroganoff, spicy south-of-the-border Carne Guisada,and tender Swiss Steak. From start to finish, this cooking session will take you an hour without interruptions. When you’re finished, don’t forget to add these meals to your Make-a-Menu Calendar!

On your mark, get set, go!

SUPPLIES
4 Gallon-size plastic freezer bags
large skillet
large bowl
counter-top blender or stick blender
scale (helps to weigh meat)

INGREDIENTS
8 pounds steak
Seasoned salt, such as Lawry’s
3 slices bacon
3 Tbsp. butter
2 Tbsp. canola oil
1 cup flour
1-1/2 tsp. salt
1 tsp. dried mustard
2 large onions,
chopped 1 green bell pepper, chopped
2 stalks celery, chopped finely
1 Tbsp. chopped fresh parsley
1 14-oz. can diced tomatoes
1-1/2 Tbsp. tomato paste
12 pearl onions
8 oz. sliced mushrooms
1 cup red wine
6 cans beef consommé
1/8 tsp. crushed dried basil
2 carrots, chopped
½ tsp. thyme, crushed
1 tsp. pepper 1 clove fresh garlic,
minced pinch of nutmeg
5 Tbsp. Bolner’s Fiesta Carne Guisada Seasoning


INGREDIENTS FOR SERVING DAY
12 button mushrooms
¼ cup sour cream
Egg Noodles
Rice
Tortillas

BEFORE YOU START COOKING
Label the 4 plastic freezer bags as follows: Carne Guisada, Swiss Steak, Beef Bourguignon, Beef Stroganoff

STEP 1:
Slice meat as follows:
2 pounds of cubes
4 pounds 2” long thin strips
2 pounds cut into single-portion steaks

STEP 2:
Sprinkle 2 Tbsp. flour in the bag labeled “Carne Guisada” and add 2 pounds of the thin strips. Shake really well to coat all the meat. Add 2 cans consommé and ½ cup diced tomatoes with green chilies (Rotel) Freeze. Add the meal to your menu on a night you need a slow cooker meal.

STEP 3:
Chop all your vegetables and set aside in bowls or on paper plates.

STEP 4:
Make the Beef Bourguignon by doing the following:
(a) Dredge the beef cubes in 1/3 cup flour, ½ tsp. salt, ½ tsp. pepper, and ½ tsp. thyme.
(b) Cook the bacon in a large skillet. Remove from the pan when done, putting in a large bowl, and leaving the cooking fat in the pan.
(c) Saute ½ cup chopped onion, 1 clove minced garlic, 1 chopped carrot, and 1 Tbsp. chopped parsley for 3 minutes. Stir in tomato paste. Pour all this into the bowl.
(d) Add 1 Tbsp. butter to the pan and sauté the pearl onions. Add ¼ wine to the pan to deglaze, cover and steam for 10 minutes. Pour onions into the bowl when done.
(e) Pour ¾ cup wine plus 1 can consommé into the bowl.
(f) Pour all the contents into the bag labeled Beef Bourguignon. Freeze when cooled. Add the meal to your menu on a night you need to use the slow cooker!

STEP 5:
Make the Stroganoff:
(a) melt 1 Tbsp butter in the same skillet as above, sauté 1/4 cup chopped onions.
(b) Add the remaining (2 pounds) thinly sliced meat to the pan and brown. Add 1/3 tsp. salt, ½ tsp. pepper, the basil, a pinch of nutmeg, 1 tsp. dried mustard, 2 Tbsp. flour, ½ Tablespoon tomato paste, 2 cans consommé and the sliced mushrooms.
(c) Pour into the bag labeled “Beef Stroganoff”. Freeze when cool. Add this meal to your menu when you have time to use the stovetop.

STEP 6:
Make the Swiss Steak:
(a) In the same skillet, which is now empty again, add the 2 Tbsp. canola oil and lightly brown steaks on both sides. Remove steaks to a platter.
(b) Add 1 Tbsp. butter to the pan and add ½ cup chopped onions, chopped green bell pepper, chopped celery and sauté 3 minutes. Add 1 can diced tomatoes and 1 can consommé.
(c) Blend the heated mixture from the pan by either using a stick blender right in the pan or transferring to a countertop blender.
(d) Pour the blended mixture into the plastic freezer bag labeled “Swiss Steak”. Add the steaks to the bag. Cool then freeze. Add this to your menu on a night you have time to use the stove.

PAT YOURSELF ON THE BACK!!! YOU’VE MADE 4 MEALS SO FAR!! TIME FOR A GLASS OF WINE!!

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IT'S SERVING DAY!  HOW TO FINISH IT OFF!:

Beef Bourguignon: Thaw. Pour into the slow cooker. Cook 4-6 hours. (Honestly, I just put mine in the slow cooker completely frozen, then cook 8 hours.  The food police are going to come get me!)  Before serving, make rice and a side vegetable. Saute button mushrooms and add to the slow cooker.

Beef Stroganoff: Thaw. Heat on the stovetop for 30 minutes. Turn stove off and add ½ cup sour cream. Serve with egg noodles and steamed green beans.

Swiss Steak: Thaw. Cook in the slow cooker on low for 4-6 hours or until tender. Serve with mashed potatoes and a green salad.

Carne Guisada: Thaw. Pour into the slow cooker. Remove ½ cup of the liquid and mix with 5 Tbsp. Bolner’s Fiesta Carne Guisada Mix. Pour  the mix back into the slow cooker and stir to distribute. Cook on low 6-8 hours. Serve with hot tortillas and a large green salad with avocado.

Yummm!!!

BATCH COOKING :: Boneless Skinless Chicken Breasts

**updated on 8/4/2010**

Get ready to fill your freezer with 5 delicious chicken recipes. What’s great is that 2 of these recipes are perfect for busy nights and use the crock pot. One of the recipes is a healthy replacement for your kiddo’s favorite chicken nuggets.

Be sure to look for bags of boneless skinless chicken breasts on sale. Each bag usually comes with 6-8 pieces, so buy at least 5 bags. If you spend $6.00 per bag, your meals still cost less than $6.00 each!!!   OR you can purchase bags of boneless, skinless chicken thighs for a lower price. 

** Don’t forget to add these meals to your Make-a-Menu Calendar as soon as they hit the freezer!!**

MENU MAKER MOM’S FREEZER MENU:
Tropical Chicken
MMM’s Crunchy Chicken Tenders
Sensational Chicken and Potatoes
Parmesan Chicken
Hurry Up Chicken Fajitas

INGREDIENTS:
1/3 cup BBQ sauce
1 Tbsp. Worcestershire sauce
1-1/4 cup Italian salad dressing
1 cup spaghetti sauce
1/3 cup soy sauce
1/3 cup orange marmalade
4 tsp. pepper
3 Tbsp. flour
4-1/2 tsp. garlic powder
2 tsp. minced garlic (fresh or jar)
½ tsp. ground ginger
¼ tsp. ground cumin
2-1/2 tsp. salt
1 tsp. season salt
4-1/2 tsp. paprika
2 Tbsp. dried parsley
2 Tbsp. canola oil
1/3 cup bread crumbs
30 boneless skinless chicken breasts
Small box/bag of cornflakes (about 14 oz.) (store brand is great, or use coupons to get FREE cereal!)
2 Green peppers
2 onions
4 potatoes
1-1/2 tsp. fresh lemon juice
4 cups milk
4-6 slices mozzarella cheese
1 cup parmesan Romano cheese, grated
1 8 oz. can pineapple chunks

FREEZER SUPPLIES:
2 quart freezer bag, 3 gallon freezer bag.  Label your freezer bags:

1 quart-size bag with “Tropical Chicken”
1 gallon-size bag with “MMM’s Crunchy Chicken Tenders – bake on cookie sheets at 350 for 10-15 minutes”
1 gallon-size bag with “Sensational Chicken and Potatoes”
1 gallon-size bag with “Parmesan Chicken”
1 quart-size bag with “FAST Stovetop Chicken Fajitas”

KITCHEN TOOLS:
3 large mixing bowls, 2 cookie sheets, 1 shallow bowl, 1 medium mixing bowl, food processor or blender (optional)

STEP-BY-STEP:
1. 4 HOURS or ONE NIGHT BEFORE: Marinate 6 chicken breasts in ¼ cup Italian salad dressing in the refrigerator.

2. Cut 10 chicken breasts long-wise into ½” strips. Put one half the strips into the bag labeled “FAST Stovetop Chicken Fajitas”. Add 2 Tbsp. minced garlic, 2 Tbsp. canola oil, ¼ cup soy sauce, 1 tsp. pepper, 1 Tbsp. Worcestershire sauce, ¼ tsp. ground cumin, 1-1/2 tsp. lemon juice to bag. Squish and squeeze to coat. Seal and freeze.

3. Cut the other half of the chicken strips further, into 2” slices. Put into the medium bowl. Sprinkle 3 Tbsp. flour over top and toss together. Put into the bag labeled “Tropical Chicken”. Seal and freeze.

4. Heat oven to 350. Coat a cookie sheet with cooking spray. Pour 4 cups milk into a large bowl. Cut 8 chicken breasts into 1” strips. Put into the milk.

5. Process the corn flakes by using the pulse function of your food processor or blender until the flakes are crumbs,  but DO NOT MAKE THE FLAKES INTO DUST!!!   If you don’t have a food possessor or blender, just put the flakes into a plastic bag and pound with a rolling pin.

6. Pour the crushed corn flakes into a large bowl. Add the season salt, 4 tsp paprika, 4 tsp garlic powder, 2 tsp salt, 2 tsp pepper to the flakes. Place chicken strips one at a time in the mixture, pressing down to coat very well.  You have to press the coating into the chicken with your hands AS HARD AS YOU CAN.

7. Place strips on prepared cookie sheet. Bake 15-18 minutes or until juices run clear. When done, cool then place on a cookie sheet lined with wax paper and flash freeze for an hour. Place in bag labeled “Chicken Tenders – bake on cookie sheets at 350 for 10-15 minutes”. Seal and freeze.

8. Put 6 chicken breasts into the bag labeled “Sensational Chicken and Potatoes”. Pour 3/4 cup Italian salad dressing on top. Seal and freeze.

9.  Heat oven to 350. Spray a cookie sheet with non-stick spray.

10. Remove the 6 marinating chicken breasts from the refrigerator. In a shallow bowl, add ½ cup parmesan cheese, 1/3 cup bread crumbs, 2 Tbsp. dried parsley, ½ tsp. paprika, ¼ tsp. salt, ¼ tsp. pepper. Press chicken pieces one at a time into crumb mixture.

11. Place coated chicken pieces the prepared cookie sheet. Pour any extra crumb mixture on top of chicken pieces. Bake approximately 30-45 minutes or until juices run clear. Cool. Flash freeze. Place in bag labeled, “Parmesan Chicken” and freeze.

SERVING INSTRUCTIONS:

1. Tropical Chicken – Thaw. Place in CROCK POT. In a small bowl, mix 1/3 cup orange marmalade, 1/3 cup bbq sauce, 2 Tbsp. soy sauce, ½ tsp. ginger. Pour over chicken. Add ½ sliced green pepper, ½ sliced onion, 1 small can pineapple chunks (drained). Cook on low for 6-8 hours. Serve with steamed rice and fresh steamed broccoli.

2. MMM’s Crunchy Chicken Tenders – Place frozen strips on a cookie sheet and bake 10 minutes or until heated through.

3. Sensational Chicken and Potatoes – Thaw. Pour into CROCK POT. Top with 1 tsp. Italian seasoning and ¼ cup parmesan cheese. Cut 4 potatoes into wedges and lay on top of chicken. Top with ¼ cup Italian salad dressing, 1 tsp. Italian seasoning, and ¼ cup parmesan cheese. Cook on low 6-8 hours. Serve with a big green salad.

4. Parmesan Chicken – Preheat oven to 400. Pour 1 cup spaghetti sauce into a 9” x 13” casserole dish that’s been sprayed with non-stick cooking spray. Place thawed chicken parmesan pieces in the sauce, then turn to coat.  Cook in oven for 10 minutes. Top chicken with mozzarella slices and bake another 10 minutes, or until heated through. Serve with crusty Italian bread and a big bowl of salad.

5. FAST Stovetop Chicken Fajitas – Drain marinated chicken, saving juice. Slice 1 small onion, one small green bell pepper, and one small red bell pepper. Heat one Tbsp. canola oil in a large skillet. Put chicken and bell peppers into skillet. Stir fry on med-high heat until done, adding liquid an necessary. Serve with tortillas, Spanish rice, guacamole, lettuce, tomato, cheddar, sour cream, and salsa. OLE’!