Cooking Exceptionally With Gin Lee

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Homemade buttermilk sunshine biscuits

Homemade buttermilk sunshine biscuits If you enjoy bread, today I am preparing my homemade buttermilk sunshine biscuits. These biscuits have nice, buttery flavored layers and a browned crunchy crust. To enhance the crust, I brush the tops of the dough with extra buttermilk before baking, then while the biscuits are baking, I brush the tops with melted butter to brown them. Plus, during the last few minutes of baking, I flip the biscuits over to brush the bottoms with extra melted butter. This is what creates the golden sunshine color on the outside of their crusts. Ingredients: 2-½ cups of self-rising flour, extra flour to roll the biscuits dough out 8-10 tablespoons of butter, softened 1 cup of buttermilk, plus three tablespoons to brush over the tops of your biscuit dough 2 tablespoons of melted butter, to brush over the tops of your biscuits when browning them Instructions: In a bowl, add the self-rising flour and softened butter together. You can use a food processor or cut the but...

How to Save Clumpy, Moisture-Damaged Spices Before They Go to Waste

How to Save Clumpy, Moisture-Damaged Spices Before They Go to Waste You reach for the garlic powder to season dinner, but nothing comes out of the shaker. You tap the bottle harder, and a solid block drops onto your food instead of a fine dust. High humidity is the silent enemy of home spice collections. It sneaks into jars and turns your favorite powders into hard rocks. This happens because of hygroscopic absorption, a process where dry items pull moisture straight from the air. Spices with fine particles like onion powder, garlic powder, and brown sugar catch water vapor fast. When water gets inside your airtight containers, it ruins the delicate flavor compounds and essential oils. Spotting Early Signs of Moisture Damage in Your Spice Rack Visual Clues Beyond Obvious Clumping You do not have to wait for a solid brick to form before you spot water damage in your pantry. Watch for bright colors like paprika and turmeric starting to dull or look pale. You might also see a hard crust f...

Steak and Potato Casserole

Steak and Potato Casserole Indulge in the ultimate comfort food with this delicious steak and potato casserole recipe. This hearty dish combines tender beef steak tips, creamy mashed potatoes, and a savory gravy, all topped off with homemade biscuits. Ingredients: 2 cups of potatoes, mashed 1/2 cup of butter, plus two tablespoons to add to the mashed potatoes 1 onion, finely diced 2-3 cloves of garlic, minced 2 pounds of beef steak tips 2 carrots, grated 1 teaspoon of smoked paprika 1/2 teaspoon of freshly ground black pepper 1 teaspoon of seasoning salt 1 tablespoon of Worcestershire sauce 4 tablespoons of beef bouillon 2 cups of water 1 tablespoon of cornstarch Simple biscuit dough (see below) Instructions: Begin by washing and peeling your potatoes. Depending on the size and type of potatoes, you will need about three medium-sized or ten small potatoes to make two cups of mashed potatoes. In a medium saucepan over medium-high heat, cook the prepared potatoes for about 2...

Yummy Crab Salad Recipe That Takes Ten Minutes to Make

Yummy Crab Salad Recipe That Takes Ten Minutes to Make You can put together a fresh seafood dish in less time than it takes to order takeout. A yummy crab salad recipe brings cool, crisp flavors to your table without heating up the kitchen. This quick meal works well for busy weeknights, warm summer afternoons, or sudden guests. You only need a few basic ingredients and ten minutes to prep the whole bowl. Fresh Ingredients Make All the Difference The secret to a great seafood dish is starting with quality components. When you mix a few basic items together, every single taste stands out. Picking the right seafood and fresh vegetables creates the best flavor profile for your bowl. Choosing Between Real Crab Meat and Surimi Your budget and taste buds will guide your seafood choice. Lump crab meat brings a sweet, natural taste and a tender bite to your bowl. Claw meat costs less and packs a stronger seafood punch, making it great for heavy dressings. Imitation crab, or surimi, offer...

Cottage pie

Cottage pie If you're in the mood for some delicious comfort food, today, I decided to make a cottage pie. Cottage pie is similar to a Shepherd's pie, but instead of using lamb, I use beef. The filling is layered with a biscuit crust, and topped with a cheesy, mashed potato topping. I use ground beef, beef bouillon, tomato paste, onions, garlic, and shredded carrots with a mixture of spices for the filling. Served alone, cottage pie is a complete meal. It's economically friendly. Plus, it's very filling and super delicious. Ingredients: 2 cups of potatoes, mashed ½ cup of butter, plus two tablespoons to add to the mashed potatoes 1 onion, finely diced 2-3 cloves of garlic, minced 2 pounds of ground beef 2 carrots, grated 1 teaspoon of smoked paprika ½ teaspoon of freshly ground black pepper 1 teaspoon of seasoning salt 1 tablespoon of Worcestershire sauce 2 tablespoons of beef bouillon 1 can of tomato paste 1 cup of water Simple biscuit dough (see below) 1-½ cups of you...

Recreating Grandma’s Chicken and Dumplings and Fish Head Soup at Home

Recreating Grandma’s Chicken and Dumplings and Fish Head Soup at Home Walking into Grandma’s kitchen meant stepping into a cloud of steam and savory scents. A heavy stew pot bubbled on the left burner, filled with chicken and dumplings. Right beside it, another pot simmered with fish head soup. The stove stayed warm all day, holding meals that fed a large family on a modest budget. You felt safe the moment you crossed that threshold. The Aromas and Sights of Traditional Country Cooking Mid-century kitchens smelled like rendered poultry fat, fresh herbs, and slow-cooked broth. Heavy cast-iron pots sat on the burners for hours because slow heat made tough cuts tender. You could hear the steady clink of the lid jumping as steam built up inside the metal pot. These sights and smells defined rural life and family gatherings. Generational Recipes Passed Down Through Family Kitchens Old-school cooks wasted nothing because food cost hard-earned money. Immigrant and rural American househo...

Country-style chicken pot-pie

Country-style chicken pot-pie Ahh, comfort food! It's definitely turning colder outside, but here's a warm and comfy all-in-one dinner that will surely knock your socks off. So, cozy up to your warm fireplace and let's dig into a delicious, piping hot, country-style chicken pot-pie. To make this recipe, you can use two cans of mixed veggies, if that's what you prefer (it will cut nearly half of the cooking time if you do). There's no need to roll the dough out on a floured surface, unless you're wanting to spend the extra time doing so. In that case, you'll need to add a bit more flour, because the dough for the pot-pie is generally a wet spreadable dough. The pot-pie crust has a similar biscuit texture when the pot-pie is fully baked. Ingredients: 1 whole chicken, cooked and taken off the bone, and chopped into bite-sized pieces 2-½ cups of cream of chicken soup , or 2-10.5-ounce cans of cream of chicken soup (equals 2-½ cups) 4-6 potatoes, peeled and diced...

A Smidgen of This and a Smidgen of That: Embracing Intuitive Southern Cooking

A Smidgen of This and a Smidgen of That: Embracing Intuitive Southern Cooking You reach for a measuring cup, but your grandmother would never touch one. Instead, she scoops flour by feel and pours milk until the batter looks right. That sensory approach defines traditional Southern cooking. The Philosophy Behind a Pinch and a Dash in Southern Kitchens Why Measurement is Often Optional in Traditional Southern Cooking Early home cooks in the American South relied on what they had on hand. Scarcity meant you worked with scraps and seasonal yields rather than exact amounts. Recipes passed down through generations by word of mouth rather than written books. People cooked using their senses instead of standardized tools. The Sensory Language of Southern Recipes Terms like a smidgen, a pinch, and to taste guide home cooks through regional dishes. You watch for golden edges, smell for done cornmeal, and feel for smooth dough. Sight, smell, and touch replace timers and scales at every turn. Shi...

Country-ground beef and peppered gravy bowls

Country-ground beef and peppered gravy bowls When it comes to a country supper, it doesn't get much better than this! Of course, that's my story, and I'm sticking to it, just like this homemade peppered gravy sticks to my ribs. Lol. In all seriousness, it's yummy! I hope you all will enjoy it! Ingredients: 1 pound of ground beef, cooked 2 tablespoons of canola oil 1/2 teaspoon of seasoning salt 1/2 teaspoon of freshly ground black pepper Ingredients for the biscuits: 2 cups of self-rising flour 3/4 cup to 1 cup of cold water or milk 1/4 cup to 1/2 cup of butter, lard, shortening, or bacon grease for the biscuit dough Ingredients for the peppered gravy: 1/2 cup of canola oil 3/4 cup of self-rising flour 1 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 4 cups of milk Instructions for browning the ground beef: In a skillet, add 2 tablespoons of canola oil. Allow the oil to get hot over high heat. Then add 1 pound of ground beef, 1/2 teaspoon of season...