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 Dilly Drop Biscuit - fresh from the oven I have Dill. Lots and lots of dill coming in my garden - I think it's my gardens way of making up for getting annihilated last year from rain, snow, hail and earwigs (yuck!) My favorite part of dill isn't using the dill weed but, waiting for the dill seeds to plump up, turn brown and shake off! I really liken fresh dill seeds to a similar taste - rye seeds. Last year I had to settle for buying dill seed from a store and let me say - there is NO comparison! Fresh is so much MORE tasty and full of flavor! In this recipe I used both dill weed and seed. it's a nice compliment to a fish dinner too... In this recipe - I use my 'Homemade Baking Mix' (link in recipe below) If you cannot grow or find fresh dill weed/seed in the stores - check with your local Farmers Market - a lot of purveyors will have it for you to buy... ~Enjoy! Diane Dilly Drop Biscuits Ingredients: 2 1/4 Cups of Homemade Baking Mix 2/3 cup of milk 1/2 cup cheddar cheese, shredded 1 heaping Tbs fresh dill seeds 1/4 cup fresh dill weed, chopped 1/2 tsp parsley flakes, crushed 1/4 tsp garlic powder Directions: Preheat oven to 450 F. Combine all ingredients in a mixing bowl with a large spoon, until a raggy dough forms, drop by spoonfuls onto parchment lined baking sheet and bake until golden brown - approx 8 mins. Brush with melted butter and bake an additional 2 minutes, remove from oven and serve warm. Makes 9 Biscuits. #recipe #baking #biscuits
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 I kept seeing this dish everywhere - from Williams Sonoma to Martha Stewart & Pinterest. I make a similar dish cooking my pasta in a broth that creates its own sauce but, has far less ingredients...then I noticed a friend and fellow food blogger: Michaela over at "An Affair from the Heart" gave it a whirl and thought "ok - I must try this one!" We love it - just as easy to make as it is to eat! Thanks Michaela! ~Enjoy! Diane {One Pot} Pasta with Chicken INGREDIENTS
INSTRUCTIONS
Recipe Adapted from: An Affair from the Heart "Italian Wonder Pot" Photos by: Diane Baker for Canning and Cooking at Home   This is so easy that it's almost a crime. Ever hear the word 'Bratwurst' and think "oh no! a greasy, spiced, tube on a bun!" Not anymore. You've been doing it all wrong and its so easy to fix. This method prepares the Brats for the grill - keeps the brats moist and flavorful but, not greasy and prevents the skins/casings from splitting. Ready... take one beer, pour into a sauce pan/pot and add in Brats (5 brats for every 8 oz of beer or so) Add just enough beer to cover the brats - bring beer to a medium-high boil, reduce heat and simmer uncovered a good 15 minutes before transferring to grill to finish up cooking and charring. Amen to Wisconsin for Beer & Brats!! Everyone knows they go hand-in-hand! or Hand to Mouth?! ~Enjoy! Diane Cooking Tip by: Diane Baker for Canning and Cooking at Home  Strawberry Clafoutis As easy to making pancakes or waffle batter, this classic French dessert involves pouring the simple batter over fresh berries and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between cake and custard and reminds me of flan. You can use any berry or but, the most traditional are cherries (other fruits like pear work great too!) This is best baked/served in a pie pan, tart pan or even small ramekins. This dessert is easy and elegant. I used vanilla bean paste with my strawberries - and I think if using cherries, I'd use almond extract or paste. You can mix it up all you want. There are even chocolate clafoutis (cla-flew-tee) with nut toppings (a mix of chunk and melted chocolate with toasted nuts on top) oh my! ~Enjoy! Diane Strawberry Clafoutis Ingredients:
Directions: Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan. Now sprinkle in your favorite fruit and paste or extract flavoring. Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately. Serves 4-6.  Do you love pasta? We do! Want a healthy substitute with really pronounced & full flavors? We Do! This is the perfect dish - you can make as a main dish or a side. The "noodles" are easy to make - even if you don't have a spiraling tool. A vegetable peeler works just a great - cutting the zuc lengthwise into long ribbons...I used my potato spiral peeler/apple peeler (I just needed to adjust the blade once after the initial pass through with the blade. Most people toss their "middle/cores" but, I chose to cut mine up in bite sized pieces and add to my dish. Easy, Fresh, full of Flavor! ~Enjoy! Diane Courgette Allioli Ingredients: Zucchini, two smaller sized ones feeds 2 people for a lunch Tomatoes, I used a handful of my ripe super sweets from the garden Garlic, Minced Dill weed, fresh if you have it Olive oil Sea salt Course ground pepper Directions: Prepare your zucchini noodles, wash and cut ends off - use a vegetable peeler to peel into long strips (you can remove skin or leave on, I leave mine on.) Pour about 2 Tbs of olive oil in large skillet, add in minced garlic and cook on medium heat until garlic is fragrant (but, not burned - scorched garlic is very bitter tasting) Add in tomatoes and larger zucchini rounds (from the core) and cook approx 2 mins, add in all the zucchini noodles and toss to coat, cook approx. 5 minutes over medium heat, add in dill weed with salt and pepper to taste. Toss to coat well and serve warm. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |
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