FISH AND RICE STEW

Fish is just one of those foods that is so right.  The benefits are so numerous.  It doesn't take a whole lot for me to enjoy the flavor.  I don't like to put any meat in a rut, so I'm always looking to change things up.  When I can create a dish packed full of great things from my harvest and an abundance of healthy benefits I'm reminded why I enjoy my garden so much.  This will serve four, and it pairs very well with these Southern Biscuits for one delicious and simple dinner.


4 cups fat free chicken broth
1 cup each of the following-chopped:
   Broccoli
   Cauliflower
   Carrots
   Red Pepper
   Green Onion
   Cabbage
2 TBS Knox Tomato Chicken Bullion
1 TBS Kosher Salt
1 TBS Fresh Ground Pepper
3 cups chopped cat fish fillets
2 1/2 Cups cooked white rice

In large pan heat chicken broth on medium. Once broth is boiling gently stir in all chopped vegetables, bullion, salt and pepper.  Simmer vegetables for no more than ten minutes so that they are still slightly crisp.  Add fish and cooked rice. Cover and cook on medium low  for another 10 minutes or until fish is flaky and done..  Remove from heat and let set for five minutes before serving.
 

PORKY BEAN DIP

Creating a new dish out of leftovers is one of my favorite things to do.  We had Pork Chalupa's (See: Chalupas de Puerco) for dinner so this was an easy throw together.  I really enjoyed this.  It had a different flavor with the pork blended right in with the beans, peppers, tomatoes and even a leftover avocado.  I topped it off with a little shredded cheese and a sprinkle of cilantro.  Add what makes the dish special to you.  It'll make the dip so much better.

2 1/2 cups refried beans
1 1/2 cups shredded pulled pork
1/2 large avocado
1 small jalapeno chili chopped
2 small romo tomatoes
2 TBS minced garlic
2 TBS minced onion
Kosher salt and fresh ground pepper to taste

1 cup fiesta blend cheese shredded
1 TBS cilantro

Slightly heat the beans and meat in a pan together first so they will blend easier and smoother.  Do not over heat though. Place mixture in a blinder or food processor and mix on high until creamy smooth.  Toss in avocado, chili, tomatoes, garlic and onion.  Sprinkle in a dash of salt and pepper to taste.  Leave on high for several minutes until no lumps are visible.  Place in a microwave safe bowl and top with shredded cheese.  Microwave on high for one minute until melted.  Remove and top with cilantro.  Serve with these Baked Pita Chips

 

EASY BREEZY SOUTHERN BISCUITS

I can't recall ever meeting anyone who didn't enjoy a good biscuit for breakfast.  I have to admit I struggled trying to come up with the most perfect mix of ingredients.  The biscuits either came out too flat, or with no flavor.  So I played with several different combinations until I got just what I was hoping for.  A Biscuit so fluffy no one will believe it didn't come from a can, and so tasty you are sure to want seconds.   These are yummy by themselves, drenched in a good sausage gravy, or make a quick breakfast sandwich.  They even go well with a bowl or warm soup, or hardy dinner like fried chicken.  This recipe will make eight to ten biscuits depending on how big and thick you make them
.

4 Cups White Flour
4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
3 Tablespoons Sugar
1 Teaspoon Salt
2 Tablespoons Bacon Grease (chilled)
2 Tablespoons Butter (Chilled)
1 1/2 Cup Butter Milk

1/2 to 3/4 cup flour
1 1/2 cups melted butter

Preheat oven to 400 degrees.  The best secret for a well raised biscuit is to place them in a well heated oven.

Mix all dry ingredients (flour, baking powder, baking soda, sugar and salt) in a large mixing bowl.  Add chilled butter and grease.  With a pastry cutter or fork cut the butter and grease into the dry ingredients until mixture is slightly moist with no visible lumps.  Slowly add butter milk mixing thoroughly until dough forms a ball, but is not too stiff.

Spray a 13" baking pan with cooking oil.  Cover a flat smooth surface with flour.  Place dough on flour and toss another hand full of flour on top.  Fold outside of dough inward, kneading slightly about ten times.  With a rolling pin that has been rubbed with flour flatten dough to approximated 1 1/2 to 2 inches thick.  When I cut the biscuits I like to use the top of a plastic glass that is 4 inches round.  Dip the rim of the glass in flour and cut slice through dough getting as close to the edges as possible.  Gather the remaining dough, gently kneed and roll again cutting additional biscuits.

When all dough is used (there will always be a small portion left) spread melted butter on top of each biscuit and place in oven.  Cook for 12 to 15 minutes, or until biscuits and a golden brown.  Remove from oven and spread remaining butter on top and bottom of each biscuit.