Blueberry Buttermilk Biscuits

Found Another Recipe....WOW!!!

sugar - 4 tbsp
lemon zest - 1 tbsp
all purpose flour - 3 cups
baking powder - 5 tsp
salt - 1 tsp
6 tbsp shorting cold and cut into small pieces
buttermilk - 1 1/4 cup
egg - 1
blueberries - 1 1/2 cup fresh

Preheat oven to 220 C (450 F).
Put the sugar in a small bowl, then use your fingers to rub the lemon zest into it until fragrant, then set aside.
Combine the flour, lemon sugar, baking powder and salt together in a large bowl.
Add the pieces of butter, and rub in with your hands, or use a pastry blender - until the butter is combined and the mixture is very crumbly.
In a separate bowl, whisk the buttermilk together with the egg, and add this to the flour mixture and stir with a fork until combined, then gently stir in the blueberries.
Place the dough on a heavily floured surface and carefully (so you don't squish all the blueberries) roll out into a large circle or rectangle.
Use a biscuit cutter to cut biscuits from the dough, or use a knife to gently cut squares.
Put your biscuits on a baking paper lined baking sheet and bake for about 10 - 15 minutes, (depending on their size) until golden brown.

Got Recipe From
comfordfood.com

Chicken and Smoked Sausage Gumbo

I love this guy Emeril...Chicken and Smoked Sausage Gumbo with White Rice
Recipe courtesy Emeril Lagasse from The Essence of Emeril

Serves: 6 to 7 cups, 6 to 8 servings

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed (I used 1.75 pounds of boneless, skinless thighs)
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon filé powder*
White long grain rice
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Slowly adding the stock is key, allowing the stock to be completely incorporated into the roux. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

How To Make The BEST Cream Of Wheat

Delicious Cream Of Wheat Recipe With Honey

2 cups milk of your choice

2 cups water

1/2 sugar or spoons Of Honey

1/2 salt

1 1/4  cup cream of wheat

4 tablespoon butter

in a medium pot heat on medium heat water and milk let it come to a simmer. when it come to a simmer add cream of wheat. and the butter and salt. keep stir until smooth about 3 mins.

Than stir in sugar. add more milk on top and butter add spicy if you like.

Try this great recipe http://delishdlites.com/breakfast-recipes/puerto-rican-crema-de-farina-cream-of-wheat-recipe/

Smothered Chicken Enchiladas

Ingredients

2 pounds chicken breast baked and season

2 tablespoon butter

1 cup season frozen season peppers and onions thewed

2 teaspoon chopped garlic

1 (1 1/4-ounce) package mild taco seasoning mix

1 (4.5-ounce) can chopped green chiles, divided

2 (10 3/4-ounce) cans cream of chicken soup

1 (16-ounce) container sour cream

8 (8-inch) flour tortillas

2 cups (8 ounces) shredded Cheddar cheese

Cut baked chicken breast in pieces add taco seasoning mix and set to the side

add butter to a pan adding the vegtables cook until lightly done add cream chicken soup.

stir very well into the butter and vegtables,adding remaining green chiles,and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.

add about 4 tablespoon soup mixture to chicken and mix together.

Spoon chicken mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired