The Home Cook: Beef n' Beans with Biscuits

I bought a new cast iron skillet...and a lid...that fit's my 12" cast iron fry pan.

My mom had a 13" cast iron chicken fryer (really big, deep, very heavy skillet) that was used and horribly abused. We committed the deadly sin of cast iron care...it was washed in hot soapy water and left to air dry...weekly. It was never our favorite pan. In fact for a very long time I didn't think I liked cast iron, but when my grandma gave me a box of cast iron skillets for my apartment in college I finally got a clue.



Ever since I've been transitioning to a full on cast-iron cooking experience. This skillet and lid complete my quest and I'm happy to say it's all I hoped it would be. The thing about cast iron is that is really does get better with age, my 9 year old 12" is by far my best pan. Non-stick, even heat....I really do love it. But what I really love is that for those recipes that ask you to fry up something in a skillet, then bake it...you've completely omitted a step AND a dish. For a lazy girl like me...tres fabulous.

(New cast iron skillet not pictured...sadly.)

Beef n' Beans with Cheesy Biscuits
Adapted from Pillsbury

1lb ground beef
1/2 of a medium onion, chopped
2 cloves garlic, minced
6 slices thick cut hickory bacon, fried crisp and crumbled
1 can condensed tomato soup
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1-7.5oz refrigerated buttermilk biscuits
2 Tablespoons melted butter
4oz. Shredded mild cheddar or monterey jack

1. Preheat oven to 375ºF. In a 10" oven-safe skillet brown beef, onions and garlic over medium high heat until thoroughly cooked. Drain off fat and return to heat, adding bacon.

2. Stir in soup, chili powder and crushed red pepper, heat to boiling. Reduce heat to a simmer and cook for 5 minutes.

3. Separate dough into 10 biscuits and place on top of beef mixture. Brush with butter and top with cheese. Bake for 20-25 minutes or until bubbly and biscuits are golden.


Cook's Notes:

- If you don't have an oven safe skillet, use an 8x8" glass baking dish or 2 quart casserole that has been lightly greased.

- You can use a tube of jumbo refrigerator biscuits, bake at the temp and time on the biscuit container.

The Home Cook: M&M Cookies

It's raining.

Again.

This is the second summer that South Dakota has felt more like Seattle, or what I would expect Seattle to feel like since I've never actually been there. The sky is heavy and gray, the mountains are wrapped in a blanket of mist and remind me of something from Tolkien. It makes for miserable moving weather and that right there is the problem. In the middle of all this mist, rain and fog I'm moving.

Actually it would be more accurate to say WE are moving; the architectural firm I'm with is pulling up roots and heading to a new home. A place we designed, a place we own, a place that will be distinctly ours. This has been in various phases of planning, construction and more construction and even more planning for the last 24 months...even longer than that if we go back to the very germ of the idea. This week, on Friday, we're finally at the finish line. There are lots of little things that will have to be done after we move and we probably won't be really truly settled for a few more weeks, but as of Monday our little company has a place to call it's own.

Unfortunately the weather is refusing to acknowledge the occasion. Instead of sunshine and warm early summer breezes, mother nature has bestowed us with three weeks of cloudy days and rain. While spirits are high there are always ways to enhance our good cheer, even if the sun refuses to cooperate.



Since a great deal of the final installation work is being self performed by our architects, CAD technicians and a lonely interior designer there have been a lot of hours spent together over the last few weekends and evenings. Saturday and Sunday was spent installing a semi truck load of casework and while I'm handy with a small range of tools this was a little beyond me. I did what I could, but there are only so many shelves and handles that need fussing, after that I was more audience than assistance. To keep myself out of the way, I took myself off to the kitchen and baked up something to celebrate our good fortune and hard work. Something cheerful and sure to bring a smile to the faces of everyone in our firm and all of the friends and family that have been helping us.

Who needs the sunshine when we can have a bite sized rainbow?

M&M Cookies
Adapted from AllRecipes.com

1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter flavored shortening
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups M&M's

Preheat oven to 350ºF. Line cookie sheets with parchment paper.

In a large bowl, cream together sugar, shortening and butter until well combined. Mix in eggs and vanilla. Add flour, salt, and baking soda to creamed mixture. Blend well.

Stir in M&M candies. Refrigerate dough for one hour or overnight.

Set dough out and allow to warm for 30 minutes before dropping dough by teaspoonful onto cookie sheet.

Bake for 9 to 11 minutes, until the edges are just lightly golden. Allow cookies to cool on cookie sheet for 3-5 minutes and remove to rack too cool completely.



Cook's Notes:

- The cookies are very soft when they first come out of the oven, allowing them to cool on the sheet sets them up with out over baking and makes it possible to get them off the cookie sheet in one piece.

- The parchment keeps the cookies from spreading too much and helps them keep their shape.

- The dough does not have to be refrigerated, but I've found chilling cookie dough for a few hours always makes the flavor better.

- These cookies have a relatively short shelf life, they start to get stale around day 3.