Bacon Herb Potatoes

     There was a time when there were two kinds of potatoes at the grocery store:  red skinned and brown skinned.  But now there are many kinds and I wanted to start incorporating them in my recipes.  For this recipe I used baby red potatoes, but if they aren't available you can use regular red potatoes or other potatoes of your choice.  Just don't peel them and cut them in pieces 1 inch by 1/2 inch.

                                                                  Bacon Herb Potatoes

2 lb. baby red potatoes, washed, cut in 4-6 pieces
4 slices turkey bacon
1/2 cup washed, minced fresh herbs of choice (I used rosemary, thyme, chives, parsley)
1 clove minced garlic
1/4 cup olive oil

     Place potatoes in a heavy saucepan and just cover with water.  Turn on the heat until the water boils, then turn the heat down until the potatoes are fork tender.  Drain potatoes.  While potatoes are cooking, cook turkey bacon until crisp and drain on paper towels.  When it is cool, crumble.
     When the potatoes and bacon are done and the herbs have been minced, place in a mixing bowl.  Add the garlic and olive oil and toss.  This dish can be served hot, cold, or room temperature which makes it perfect for summer.  You can easily serve it for your next sit down dinner or picnic.
     Next week I will be sharing my recipe for loaded potato soup.  I've seen this on restaurant menus and thought I could make this for myself, and I was able to.  See you next time.
    
       

Homemade Biscuits with Sausage Gravy

     One of my favorite dishes to order out for breakfast used to be biscuits and gravy.   However, after I developed my eating disabilities, I realized if I was going to eat this again I was going to have to make it myself.  Previously, I made some dill biscuits, but I wanted to make something a little different.  I tried several different recipes and ended up remaking one of my aunt's recipes using margarine and lactose free milk instead of butter and buttermilk.  You could serve the biscuits for breakfast or dinner without the gravy.

                                                 Homemade Biscuits with Sausage Gravy

Biscuits:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. sugar
1 tsp. salt
1 cup (1 stick) margarine (cold)
2/3 cup lactose free milk

     Sift dry ingredients together. Cut margarine in small pieces.  First mix all ingredients together in the container with the dry ingredients.  When the milk is incorporated enough so it won't run, turn the mixture out on a floured board and mix with your hands until all ingredients are mixed together.  At this point you can pat the dough to the desired thickness or use a floured rolling pin.  About 1/2 inch thick for thicker biscuits (thick enough you can slice in half) or 1/4 inch thick for thinner biscuits (you won't be able to slice in half).  Use a biscuit cutter or small glass to cut the biscuits.  Place on a baking sheet that has been sprayed with baking spray.  Bake at 425F for 10 minutes.  Makes about 14 biscuits

Sausage Gravy:
8 oz. sausage of choice
3 tblsp. stick margarine
1/4 cup flour
1/2 tsp. poultry seasoning
2 1/2 cup lactose milk

     Chop sausage in a frying pan which has been sprayed with cooking spray and cook until done.  Remove from pan and drain on paper towels.  Pour off any grease and reuse the same pan.  Melt the margarine.  Sift the flour over the melted margarine and whisk the two together.  Add the milk and poultry seasoning.  Whisk until the mixture is smooth and continue to cook over a medium flame until the mixture is thickened.  Stir the sausage back in to the gravy.  Makes about three cups.
     Next time I will share my recipe for bacon herb potatoes.  They can be served hot, cold, or room temperture so they are perfect for the coming warm months.  See you next time.

Artichoke Antipasto Pinwheel Rolls

     I was inspired to make these rolls by a picture I saw in one of my cookbooks.  Nearly every ingredient I couldn't eat so I set off to the grocery store with a list of substitutes.  After a couple of tries I had a roll that tasted as good as the picture looked.  You could serve these at a company dinner or at a brunch.  If you have a group for Father's Day these rolls would be the perfect accompaniment.

                                                    Artichoke Antipasto Pinwheel Rolls

1 8 oz. can refrigerated crescent rolls
8 ea. chopped canned artichoke hearts
8 ea. chopped pitted kalamata olives (substitute green olives is kalamata olives aren't available)
4 tsp. goat cheese with herbs evenly distributed

     Open can of rolls and unroll carefully.  Divide into four rectangles.  Press to seal the perferation down the diagonal.  Chop the artichoke hearts and press the liquid out using paper towels.  Evenly distribute between the four rectangles making sure to have artichoke hearts all along both sides of the long sides of each rectangle.  Repeat with the kalamata olives.  Distribute 1 tsp goat cheese with herbs over each rectange.  If goat cheese with herbs is not available, use plain goat cheese and sprinkle lightly with Italian herbs.
     Starting at the short end of a rectangle, roll toward the other short end.  With a sharp knife, cut each roll in thirds and place on a baking sheet which has been sprayed with vegetable spray.  Repeat with the other three rectangles.
     Bake at 375 degrees for about 15 minutes.  Makes a dozen rolls.
     Next week I will share my recipe for homemade biscuits with sausage gravy.  Until next time.

Chicken Marsala Tetrazzini

     This dish is a combination of chicken Marsala and turkey tetrazzini.  The dish will take between thirty-five to forty-five minutes to make, but there are at least six servings if you include a salad and rolls so you can make it for company or if you have leftovers you can freeze them for a dinner later on.  I'm a big fan of the already prepared chickens in the grocery stores so the chicken is already cooked and all you have to do is chop it in pieces.  This is also a good recipe to keep in mind after Thanksgiving when you have turkey left over and you can't think of any more ways to serve it.

                                                         Chicken Marsala Tetrazzini

1 6oz. box mushrooms, cleaned and sliced
1 1/2 tblsp. stick margarine
3 tblsp. Marsala
4 slices turkey bacon
8  oz. angel hair pasta cooked according to package directions
3 tblsp. stick margarine
1/4 cup flour
2 cups lactose free milk
2 tblsp. Marsala
1/2 tsp. salt
1/4 tsp. white pepper
1 8oz. container soy cream cheese, softened
1 cup rice mozzarella cheese
2 cooked chicken breasts

     Spray skillet with cooking spray and melt 1 1/2 tblsp. stick margarine.  Break mushrooms into small pieces and saute until brown.  Turn off flame and add Marsala.  Turn flame back on and simmer until liquid is gone.  Spoon mushrooms into a dish and set aside.
     Using the same skillet, spray with cooking spray again and put in the four slices of turkey bacon.  Cook until crisp being careful not to burn them.  Drain on paper towels then crumble into small pieces.
     Using a large pot, fill with enough water to cook the angel hair pasta.  Cook according to directions.  When it is done, drain and set aside.
     Remove the skin from the chicken and cut into 1/2 inch cubes.
     Using the same pot the pasta was cooked in, melt 3 tblsp. stick margarine.  Sift the flour over the pan and whisk the flour and margarine together.  Add milk, Marsala, salt and white pepper.  Simmer over medium flame until the liquid begins to thicken.  Add the soy cream cheese and rice mozzarella cheese.  Stir until the sauce is smooth being careful it doesn't burn on the bottom of the pan.
     Once the sauce is smooth, add the mushrooms, turkey bacon and chicken.  Serve hot.
     My next recipe is antipasto pinwheel rolls.  These are easy to make and would dress up any dinner or would make a nice addition to a Father's Day brunch or barbeque.  See you next time.