Easy Barbecue Tarts and Biscuit Recipe

You will be getting two recipes in this post. The first one will be a homemade biscuit recipe from the Betty Crocker Cookbook and the second one will be the BBQ Tarts from the Great America Home Baking. Both are delicious and quick to make.

 This is what you will need for the Baking Powder Biscuits found on page 29 in the Betty Crocker cookbook. 1/2 cup shortening; 2 cups flour; 1 tablespoon sugar; 3 teaspoons baking powder; 1 teaspoon salt; 3/4 cup milk.

 I didn't bake them as biscuits but for you to do so you will want to preheat the oven to 450 degrees.
Cut shortening into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

 Turn dough onto lightly floured surface. Knead lightly 10 times.

 Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown. 10 to 12 minutes. Immediately remove from cookie sheet. I didn't this instead I did the following.

 I preheated the oven to 375 degrees and sprayed my muffin tins with non stick spray. I patted out my round biscuit dough and put them into the muffin tins as shown. I will give you the recipe for the BBQ but I used chili instead. You will need to brown one pound of ground beef and drain. To that you will need to add 1/2 cup ketchup, 3 tablespoons brown sugar, 1 tablespoon white vinegar, 1/2 teaspoon chili powder, and 1/2 teaspoon salt.

 Spoon approximately 1/4 cup of the either mixture into each biscuit-lined muffin cup.

 Bake for 10 minutes and then sprinkle with cheese. Bake until the cheese is melted, about 2 minutes longer.

Cool the tarts in the pan for 5 minutes before serving. I did have to bake mine a little longer than 10 minutes. Every oven is different. My recipe made 18 tarts. If you don't want to make your own biscuits you can buy them in the dairy section of the store.
My family really like these and they usually don't last long. I also freeze them. They defrost quickly and the boys love being able to take them to school and reheat them in the microwave for about 30 seconds.
I hope you give these recipes a try and let me know what you think. Until next time keep safe and enjoy your day.

Pork Roast With Rosemary Recipe

I have another recipe that I want to share with you. I got this recipe from Betty Crocker's Cookbook. This is a pork recipe and you can find it on page 221.

 For this recipe this is what you will need.
4-pound pork boneless top loin roast (mine was just under 2-pounds); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon dried rosemary leaves, crushed; 2 cloves garlic, crushed (I used garlic powder)

 Sprinkle pork roast with salt and pepper: rub with rosemary and garlic. Place pork , fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered in 325 degree oven until thermometer registers 170 degrees about 2 1/2 hours.
My roast didn't have a lot of fat and it only took about 1 1/2 hour to cook. I also didn't have a rack that would fit this pan. I added just a little water about half way through so that the roast wouldn't be dry.

This is what it looks like when it was done. I served it with mashed potatoes, gravy and green beans. It was still a little dry but once you put some gravy on it it was good.

I hope you give this recipe a try and change it up if you need to. Let me know what you think if you try it.
Until next time enjoy your day and keep safe.

Baked Chicken Primarvera Recipe

As this stay home order is still in effect I am posting another recipe that you can use items that might left over from a previous meal. I got this recipe from great American home baking. It is a one dish meal. I hope you enjoy this and give this recipe a try. Let me know what you think if you try it.

For this recipe you will need the following:
1 pound cooked chicken, cut into 1-inch cubes (2 cups); 1 (12 ounces) frozen mix vegetables (thawed); 1 small onion, chopped (about 1/3 cup); 8 ounces corkscrew pasta, cooked (any pasta will do); 1 cup whipping cream; 1/3 cup prepared pesto sauce; 1/2 teaspoon salt; 1/4 cup shredded Parmesan cheese.

1. Preheat oven to 375 degree. Spray a 3-quart casserole dish with nonstick cooking spray. I used a 9x13 pan.
2. Combine the chicken, vegetables, onion and pasta in a large bowl. Set aside. Combine the whipping cream, pesto sauce and salt in a medium bowl. Add the cream mixture to the chicken mixture and stir gently until combined. Spoon into the prepared dish.
3. Bake, covered, until heated through and the vegetables are tender, 40-50 minutes. I baked it for 50 minutes.
4. Remove the dish from oven and sprinkle with Parmesan cheese. Serve.

I hope you give this dish a try. It serves 6.

Pork Chops with pineapple fried rice recipe

Here is another recipe that I think you might like. I got this recipe from a magazine but I can't remember which one. I didn't do a step by step photo shoot. I was kindof in a hurry and just did a finished shot.

For this recipe you will need.
2 tablespoons butter; 1/2 pineapple, peeled, cored, and cut into thin wedges (I used canned pineapple chunks); 2 tablespoons vegetable oil; 4-6 boneless pork chops (or one for everyone in your family); salt an pepper to taste; 1 large onion thinly sliced; 1/2 cup low-sodium soy sauce, more as needed; 1 tablespoon rice vinegar; 2 tablespoon honey; 1 tablespoon sriracha or other hot sauce ( I used the other); 2 garlic cloves, minced; 1 tablespoon minced ginger ( I used powdered); 3 green onions, thinly sliced; 2 large eggs, whisked; 1 cup frozen peas ( I used frozen peas and carrots); 1 4oz jar diced pimientos, drained ( I omitted this); 1 1/2 cup long-grain rice, cooked according to the package directions.

Melt the butter in a large skillet over medium-high heat and add the pineapple in a single layer, cook the pineapple until it's lightly browned on both sides, about 2 minutes per side. Remove and set aside.

In the same skillet, heat 1 tablespoon of the oil over medium-high heat, then season the pork chops with salt and pepper and add them to the pan.

Cook the pork chops on both sides until they have a nice deep golden color and are almost cooked through, 4-6 minutes total, depending on the thickness. Remove them to a plate and set aside.

Add the onions to the same skillet, still over medium-high heat. Stir and let them cook for a good couple of minutes.

When the onions are starting to soften, add 6 tablespoons of the soy sauce, the rice vinegar, honey, and sriracha.

Stir and let the liquid cook and bubble up for a good couple of minutes until the sauce starts to reduce. Taste and adjust the seasonings as you wish.

Return the pork chops to the pan, reduce the heat to low, and let them simmer while you make the fired rice. Check on the pan occasionally; if the liquid level seems low, splash in 1/4 cup of water.

Heat the remaining 1 tablespoon oil in a separate large skillet over medium heat. Add the garlic, ginger, and two-thirds of the green onions and sauté for 1-2 minutes to release the flavors.

Add the eggs to the skillet, stirring to scramble them...

Then stir in peas, pimientos, and remaining 2 tablespoons soy sauce.

Add the rice, turn the heat to high, and stir-fry the rice for 1-2 minutes...

Then turn off the heat and stir in the pineapple. Done

To serve pile the fried rice on a plate and set a pork chop on the top. Then spoon on as much sauce as you like (make sure to include onions).

This was good but I didn't like the way they have you make fried rice. The eggs stuck and there really wasn't much flavor in the rice. It is a good way to use up what you have on hand. I hope you give this recipe a try and let me know what you think about it.  As always enjoy your day and stay safe.