Family Around the Table

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Monkey Bread Biscuits

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Monkey Bread Biscuits are great with soups and easy enough for kids to help.There are so many recipes in the Taste of Home 100 Family Meals cookbook that I want to try. I was looking for a quick and different bread recipe one evening and came across this monkey bread biscuits recipe. To make it even better I had all the ingredients on hand, which rarely happens when I find a recipe I want to try.

Monkey bread biscuits are fun for kids and fun to make. I always have refrigerated biscuits in my stash. This recipe uses the flaky version but if you only have the buttermilk, they will work too. They will be more dense but still good. Don’t worry about forming them in any special way, you just bake them in a 12-cup muffin tin.

The recipe uses Italian seasoning but you could really use whatever flavors you like. You could also use fresh herbs in place of the dried. Try dill, rosemary or chives for a twist. I also melted additional butter to brush on when the came out of the oven. If you have any leftover, they will keep overnight wrapped in foil. Reheat in a toaster oven or oven. The microwave will make them rubbery.

This is the second recipe I’ve made from the cookbook. You can read my review and get the recipe for turkey biscuit stew. As I mentioned before, I have many more recipes to try and you will see them on the blog.

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Monkey Bread Biscuits

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 dozen

Monkey Bread Biscuits

Ingredients

  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • 3 tablespoons butter, melted
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese
  • Additional Italian seasoning

Instructions

  1. Preheat oven to 425°. Separate biscuits; cut each into six pieces. In a large bowl, combine butter, garlic and Italian seasoning; add biscuit pieces and toss to coat.
  2. Place four pieces in each of 12 greased muffin cups. Sprinkle with cheese and additional Italian seasoning. Bake 8-10 minutes or until golden brown. Serve warm.
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A-Maize-ing Maple Cornbread

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Maple cornbread is a delicious accompaniment to soups, stews, chowders or chili.

I love cornbread. This maple cornbread will be my third cornbread related recipe on my site and I’m sure it won’t be the last. We were recently in New England and, well, being a foodie, I must buy local goods. That included maple syrup. Real, pure maple syrup. So, when we got home, the first thing I made with the maple syrup was this maple cornbread. Well, I didn’t make it, my boys did. It really makes me happy they want to help in the kitchen. They did a pretty good job too! It was delicious and drizzling a slice with a little maple syrup put it over the top.

Serve this sweeter cornbread with your favorite chili, soup, stew or chowder. We like to serve it with any southern style meal including fried chicken.

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A-Maize-ing Maple Cornbread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup maple syrup
  • 1/4 cup melted butter
  • 2 large eggs

Instructions

  1. Preheat oven to 425 degrees F. Lightly grease or oil an 8 x 8-inch square pan or 9-inch round baking pan.
  2. In a medium mixing bowl, whisk together the flour, cornmeal, baking powder and salt until combined. In a small bowl, whisk together the milk, maple syrup, melted butter and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened.
  3. Pour the batter into prepared pan and bake for 20 to 25 minutes, until lightly browned and a cake tester comes out clean. Remove from the oven and serve warm with butter and a drizzle of maple syrup.

Notes

Recipe adapted from King Arthur Flour

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Maple cornbread goes well with soups, stews, chili and chowders.

 

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Broccoli Cheddar Soup – Panera Copycat

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Broccoli Cheddar Soup is a good way to warm up on a cold day.

It was a chilly start to the day here so I decided to make one of our favorite soups, broccoli cheddar, the copycat version from Panera Bread Company. We LOVE the broccoli cheddar soup. It was a huge hit with my boys and my brother who was here visiting. There was not a drop left and we all thoroughly enjoyed it. I served it with crusty Cuban bread.

To make this soup creamier, I put about 2 ladle-fulls in my blender to puree some of the carrot and broccoli pieces. I garnished with a few shavings of shredded cheddar cheese. This was enough for a late lunch but would be great served with 1/2 a sandwich or salad. Another serving suggestion is ladle into a bread bowl.

The week 3 recipe in the 52 Week New Recipe Challenge for 2016 is this Panera copycat broccoli cheddar soup. My family thinks it a keeper.

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Broccoli Cheddar Soup – Panera Copycat

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 4 servings

Broccoli Cheddar Soup – Panera Copycat

Ingredients

  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 2 cups half and half
  • 2 cups chicken broth
  • 1/2 pound fresh broccoli (about 3 cups), chopped into bite-sized pieces
  • 1 cup carrot, julienned
  • 8 ounces sharp Cheddar cheese (2 cups), grated
  • Salt and freshly ground pepper
  • Additional grated cheese for garnish

Instructions

  1. In a medium skillet melt 1 tablespoon butter and saute onion until transparent. Set aside.
  2. In a medium saucepan melt the 1/4 cup butter. Add flour and stir continuously over medium heat for 2 - 3 minutes, until golden in color and flour is cooked. Add half and half and whisk until combined. Add the chicken stock and simmer over low heat for 10 minutes.
  3. Add the broccoli, carrots and reserved onions. Bring to a boil and reduce heat to low heat. Cook 20 - 25 minutes, stirring occasionally.
  4. Ladle 2 spoonfuls into a blender and puree. Add back to saucepan and heat. Over low heat, add grated Cheddar cheese. Stir until melted. Do not rush the melting process.
  5. Ladle into bowls for serving.
  6. Serve with crusty French, Italian or Cuban bread.

Notes

Serve with a sandwich and/or salad to complete the meal. As an alternative serving idea, serve in a sourdough bread bowl.

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Tupelo Honey Cafe Creamy Tomato Soup

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Here we are, almost the end of January, and the temperatures in Florida have finally gotten cold. Cold enough for soup. This creamy tomato soup comes from a cookbook in my collection, Tupelo Honey Cafe, Spirited Recipes from Asheville’s New South Kitchen. If you’re not familiar with Tupelo Honey Cafe, it’s a small restaurant chain in the Asheville, North Carolina and surrounding areas. I had wanted to dine here for a long time and finally got the opportunity in May 2015. My youngest son ordered the tomato soup the day we had lunch at the South Asheville location. If I remember correctly, his comment was “masterpiece on a plate”. Ah, the things kids say.

Really, everything we had that day was terrific. So terrific I bought their “yellow” cookbook. (They also have a blue one, which I already had.) This creamy tomato soup recipe is the first recipe I’ve made from the book. It’s the week 2 recipe in the 52 Week New Recipe Challenge. It’s simple but flavorful.

Tupleo Honey Cafe Creamy Tomato Soup
Tupleo Honey Cafe Creamy Tomato Soup

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Tupelo Honey Cafe Creamy Tomato Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 - 8 servings

Ingredients

  • 1 (24 ounce) can crushed tomatoes, undrained
  • 3 cups water
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons sugar
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream

Instructions

  1. Combine the tomatoes, water, tomato paste, bay leaf, sugar and salt in a 4-cup heavy saucepan. Bring to a boil, immediately decrease the heat to medium and simmer for about 20 minutes, or until the mixture lightly coats the spoon. Whisk in the pepper and cream and continue cooking over medium heat for about 2 minutes or until thoroughly blended.
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From: Tupelo Honey Cafe Spirite Recipes from Asheville’s New South Kitchen. Elizabeth Sims with Chef Brian Sonoskus

Hearty Vegetable Beef Stew

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As the weather grows cooler and you look for meals to warm you up, try this hearty vegetable beef stew. Full of beef and vegetables it’s perfect for a weekend lunch or weeknight dinner during autumn and winter. Leftovers, if there are any, are easily reheated on the stove or in a microwave. Taste for seasoning before serving. I usually like to add a little pepper.

Much of the prep work can be done in advance when you have time. Trim the beef and chop the vegetables in advance to get this meal on the table more quickly on a busy night.

Often, I’ll serve this stew with my cornbread muffin recipe, Pillsbury crescent rolls, Hawaiian rolls (a favorite with my kids) or a nice crusty French bread. All are perfect for sopping up the broth.

Hearty Vegetable Beef Stew
Hearty Vegetable Beef Stew

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Hearty Vegetable Beef Stew

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 6

Ingredients

  • 1 pound beef top sirloin, cut into 1/2-inch cubes and trimmed of excess fat
  • 1/4 teaspoon pepper divided
  • 2 teaspoons olive oil
  • 2 (14.5 ounce) beef broth cans or 1 (32 ounce) carton, divided
  • 2 cups cubed peeled potatoes
  • 1 1/4 cups water
  • 2 medium carrots, sliced
  • 1 tablespoon onion soup mix (I used Lipton)
  • 1 cup frozen peas
  • 2 tablespoons cornstarch
  • 1/2 cup beef broth

Instructions

  1. Measure 1/2 cup beef broth and set aside.
  2. Sprinkle steak with salt and pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Remove to a plate until all beef is browned. Return beef to Dutch oven and add remaining broth, potatoes, water, carrots, onion soup mix and remaining pepper, bring to a boil. Reduce heat, cover and simmer 20 - 25 minutes or until vegetables are tender.
  3. In a small bowl combine cornstarch and 1/2 cup broth, until smooth. Stir into soup. Add peas. Bring to a boil, cook and stir 2 minutes or until thickened.
  4. Serve with crusty French bread, Hawaiian rolls or crescent rolls.
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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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