Week 4 Wednesday Biscuits with Jelly and Hot Chocolate; Chile Relleno, Green Beans and Peach Cobbler

It's Wednesday morning of Week Four.

Wednesdays are biscuit days.... I cannot tell a lie, buttery flaky biscuits paired with creamy sweet hot chocolate taste so good that you remember life is worth living!

For dinner tonight, chile relleno casserole is on the menu. Chile relleno is one of my favorite things. I love spicy foods - and cheese. So a chile stuffed with cheese and baked or fried makes me happy. This, however, is not a traditional chile relleno. But one of my other favorite things is an omelet stuffed with green chiles and cheese. This casserole dish is somewhere between these two dishes. It is layers of chile, salsa, cheese and eggs baked into a casserole. It can be served with sour cream, salsa, hot sauce and guacamole if desired. We like to eat it by topping it with those things, and dipping tortilla chips into it all and treating it almost like a thick dip. But, we all love chips and we do that with enchiladas and lots of other dishes too.

For dinner Peach Cobbler is on the menu. I love the sweet, tartness of peach cobbler. And tonight I am going to make an almond whipped cream to serve with it. I think the flavor of almond will pair fantastically with the peach. I can't wait!



 Biscuits with Jelly and Hot Chocolate

Chile Relleno, Green Beans and Peach Cobbler

BREAKFAST:

 

BISCUITS

1. I always bring my eggs to room temperature, so the first thing I do is put the 2 eggs in a bowl of warm water. The recipe also calls for buttermilk and since I use soured milk instead, I warm a cup of milk in the microwave and then pour a Tablespoon of vinegar in it. I preheat the oven to 425 degrees and let both the eggs and milk sit.

2. I put one cube (1/2 cup) of margarine, 2 cups four, 1 Tbsp Baking Powder, 1/2 tsp baking soda and a teaspoon of salt in the bowl of my stand mixer.

3. Mix it on low, scraping the sides with a rubber spatula until it is a crumbly, uniform mixture.

4. With the mixer still set on low, add the soured milk and eggs.

5. If the dough is too sticky, add a little more flour until the dough pulls away from the sides but not so much that it isn't very soft (it should never feel stiff or firm, just not sticky).

  6. Grease a cookie sheet. Turn the dough out onto a floured surface and if it's sticky, sprinkle it with flour. Then pat it into a rectangular shape about 1 - 2 inches thick.

 7.  I don't have a biscuit cutter so I just use the mouth of a cup, that is the size I like, to cut out circles and place them on a greased baking sheet.

8.  When you can't cut out any more circles, gently gather the dough into a ball and re-pat it into a 1-2 inch thickness again and continue making more until you've used all the dough.

9.  Bake at 425 degrees for about 12 minutes or until golden brown.

 

10.  Serve hot with butter and jelly or honey with a steaming cup of hot chocolate. ENJOY!

 

 

DINNER:

 

 

1.  Heat oven to 350 degrees. Grease a 9x13 inch pan. Spread green chiles across the bottom of the pan. Even though it's not in the recipe, I like to squirt a habanero chile sauce over the chiles.

2. Spread cheese over the chiles. Then I spread some salsa verde over the cheese, even though it's not in the recipe.

 

3.  Break eggs into a medium size bowl.

4.  Add milk, flour, baking powder, salt and pepper.

5.  Mix well. Pour the egg mixture over the chile cheese layers.

6.  Bake 45-55 minutes or until middle is puffy and no longer jiggly, the top should be golden brown.

 

7.  Serve with salsa, hot sauce, sour cream, guacamole, etc. We like to top it with lots of toppings and then eat it by dipping chips into it....mmmm. ENJOY!

 

DESSERT:



PEACH COBBLER

1.  Heat oven to 375 degrees. Peel about 6 peaches.

2.  Slice by putting a knife vertically into the peach until the blade hits the pit, then run it all the way around keeping the blade against the pit. Then pull the peach apart and remove the pit.

 

3.  Slice each half into slices. Put them in a bowl.

4.  Melt half a cube of butter and pour in a 9x13 inch pan or other similar casserole dish.

5.  Pour the sugar into the melted butter, add flour, baking powder and salt.

6.  Add milk. Mix well, then top with sliced peaches.

 

 

7.  Sprinkle the peaches with cornstarch, cinnamon and sugar.

 

8.  Bake for 30-45 minutes or until golden brown, puffy and no longer doughy.

9.  Serve with almond whipped cream.

ALMOND WHIPPED CREAM

  1. Pour the heavy whipping cream into the bowl of a mixer.

 

 

 

 2. Using the whisk attachment, turn the mixer on med-high to high. After the cream has begun to fluff a little and gotten airy, start slowly adding in the sugar. Followed by the almond extract.

 

 

 

 

3. Keep whipping until it is the consistency of whipped cream. Then it is ready to be served.