It doesn’t have to be St Patty’s day to enjoy a little home-baked Irish goodness! There is just nothing like the smell of fresh-baked bread in the air. This super easy recipe is full of whole-grain goodness and the kids have so much fun getting their little hands gooey while mixing it.
I LOVE this bread hot from the oven with a little strawberry or mango jam on top! Of course it’s even better while sipping a cup of tea 🙂
I pair this dense bread with soups, stews, roasts and just about any other down home recipe you can
come up with. And it’s really quick to make up, no time waiting for it to rise. I think you could cut down on the cook time by make 2 smaller loaves.
1. Heat oven to 400 degrees. Combine all the ingredients except milk in a large bowl. Stir with hands. Make a well in the mixture and pour in 1 1/2 cups of buttermilk.
2. Continue mixing with hands. Add remaining cup of buttermilk as you combine ingredients. The dough will be very wet and sticky….kids love it!
3. Dust hands with flour and shape dough into a ball. Place on a floured cookie sheet or non-stick baking mat. Score a X on the top with a knife.
4. Bake the bread until golden brown about 45-50 minutes. Let cool for 10 minutes before slicing.
Originally found in Family Fun magazine March 2008
If you recall an earlier post, we have quite a bit of home-grown corn now frozen just waiting to be consumed. There is only so many times I can serve corn as a side dish. Plus it’s been a little chilly this week in MT so I thought maybe a chowder would put some corn to good use.
This recipe cooked up quick and was so delicious my 5 year-old kept proclaiming “This soup is really good!”. I lightened the calories a bit using 1% milk which I don’t think anyone noticed what with all the cheese in there! I also added an extra 1/2 tsp of cumin for a little extra flavor. Cumin, aahhh, it’s my new favorite seasoning!
I doubled this as I was serving 2 men, 2 kids and myself and we had a few servings remaining it was so filling.
Mexican Corn and Chicken Chowder
1 1/2 lbs boneless chicken breast
1/2 cup chopped onion
2 clove garlic, minced
3 tablespoons butter
2 chicken bouillon cubes (or I use chicken stock paste-2 tbsp)
1 cup hot water
1 1/2 teaspoon ground cumin
2 cups half-and-half
1 – 1 1/2 lbs shredded monterey jack cheese
3 cups frozen corn thawed, mashed or quickly chopped in food processor
1 (4 ounce) can chopped green chilies, undrained
1 medium tomato, chopped
Cilantro to garnish
Note: Add some spice with a few dashes of tobasco. I omitted this for the little ones.
1. Cut chicken into bite-sized pieces.
2. In a large pot, brown chicken, onion, and garlic in butter until chicken is no longer pink
3. Dissolve the bouillon in hot water.
4. Add to pan along with the cumin; bring to a boil.
5. Reduce heat; cover and simmer for 5 minutes.
6. Add cream, cheese, corn, chilies, and Tabasco.
7. Cook and stir over low heat until the cheese is melted.
8. Stir in tomato.
9.Serve immediately; garnish with cilantro if desired.