Tuesday, August 16, 2016

3 Breakfasts


When I have the time, I bake or cook a storm in the kitchen on Sunday afternoons to prepare for the week ahead. I especially like baking breakfast food ahead of time so that on busy weekday mornings, I can just get a few and pop them in the oven. Here are some of them. 

The first one above are cheddar cheese biscuits. They are sweet and salty, unlike traditional biscuits that need gravy. These can be eaten on their own.  


These are chicken turnovers. 


This last one is a tray of mini cinnamon rolls smothered in icing. I will not give you a recipe for this because it was not perfect. I need to do a few more tweaks before I can share this with you. Nonetheless, my husband still demolished these as they are his favorite. 

Cheddar Cheese Biscuits

You need:

2 cups all purpose flour
1 tablespoon baking powder
1/2 cup sugar
pinch of salt
1/2 cup melted butter
1 cup milk
1 cup grated cheddar cheese

Let's do this!

Preheat oven to 230C. Prepare baking sheet by lightly greasing them or just put a parchment paper over them. I use Glad baking paper. 

In a bowl, mix the flour, baking powder, sugar and salt together. 

Add the melted butter and milk. Stir just until combined. Add the cheese and stir again just until combined. Drop a heaping tablespoon onto the sheet. This will make about 12 biscuits depending on how big you want your biscuits to be. I also brushed the tops with some of the leftover melted butter to give them a nice golden brown top. 

Cook for 10-12 minutes. Serve with your favorite jam. You can also serve this with soup for lunch. 


Chicken Turnovers

You need:

cooked shredded chicken (we had some leftover roast chicken from S&R so I used that)
1 cup water
1 chicken cube
3/4 cup milk
salt and pepper
onion powder
dried oregano
6 tablespoons flour
1 cup frozen corn and carrots
1/2 cup shredded cheddar cheese
1 egg

store-bought pastry sheets, thawed

Let's do this!

Preheat oven to 190C. Line a baking sheet with parchment paper or baking paper. 

In a saucepan, combine the water, chicken cube and 1/4 cup milk. Season with salt and pepper, onion powder and oregano. Bring to a boil.

Whisk the remaining milk and flour in a bowl. Slowly add this mixture to the boiling mixture. Be sure to whisk as you pour the milk and flour mixture to avoid lumps. Continue to cook until thick. Pour into a bowl and add the chicken and corn. Mix well. 

Cut your pastry sheets to your desired shape. Add about 2 tablespoons of the chicken mixture into the center, top with cheese and fold. Press the down the edges to seal. I used the tines of the fork. 

In a small bowl, break the egg and add a splash of water. Whisk. Brush the egg mixture over the top of each turnover. Cut a couple of slits on the top of the turnovers to allow the steam to escape. 

Bake in the oven for 30 minutes or until golden brown. This was so good, I tell you. So simple and yet so filling. I baked several pieces and they were gone in 2 days. 

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