Foster’s Herb Biscuits

Foster’s Herb Biscuits

These light and fluffy biscuits are perfect for breakfast and as a topping for Chicken Pot Pie

Makes 1 dozen 2 1/2-inch Biscuits

3 1/2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) cold unsalted butter, cut into small cubes

1 cup grated cheddar

1/4 cup chopped watercress or herb (such as parsley, basil, or dill)

1 1/4 to 1 1/2 cups buttermilk
Egg wash: 1 large egg beaten with 2 tablespoons milk

1. Preheat the oven to 425°. Lightly grease a baking sheet and set aside.

2. Sift together the flour, baking powder, baking soda and salt in a large bowl.

3. Cut the butter into the flour mixture using a pastry blender or two knives, until mixture is coarse and crumbly and resembles coarse meal. Stir in the cheese and parsley.

4. Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and form the dough into a flat round disk.

5. Pat or roll the dough into a circle about ½ inch thick. Cut out biscuits using a floured 2 1/2 -inch-round cutter. Do not twist cutter. Transfer biscuits to the prepared baking sheet and brush with the egg wash. Place in the oven and bake until brown, 12 to 15 minutes. Serve hot.

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Jalapeño Corn Muffins

Jalapeño Corn Muffins

Makes 1 Dozen Muffins

1 ½ cups yellow cornmeal

1 ½ cups all-purpose flour

¼ cup sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 2/3 cups buttermilk

2 large eggs

8 tablespoons (1 stick) unsalted butter, melted

¼ cup sour cream

1 cup (4 ounces) grated Cheddar cheese

Kernels from 1 ear fresh corn (½ cup fresh or frozen corn)

1 jalapeño, seeded and minced

3 scallions, trimmed and minced

 

1. Preheat the oven to 375 degrees.

2. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.

3. Toss together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and stir to combine.

4. Mix together the buttermilk, eggs, butter, and sour cream in a separate bowl and blend well.

5. Add the cornmeal mixture to the egg mixture and stir just until the dry ingredients are moist and blended. Do not overmix.

6. Fold in the cheese, corn, jalapeño, and scallions.

7. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The natter will come to the top of the paper liner or pan.

8. Bake 25 to 30 minutes, until the muffins have risen, the tops spring back when pressed lightly, and a toothpick inserted in the center of a muffin comes out clean.

9. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.

Banana Pudding

Banana Pudding

Serves 6 to 8

2 and 1/4 cups milk

1  vanilla bean, split lengthwise, seeds scraped and reserved

4 large eggs, separated

3/4 cup sugar

1/4 cup cornstarch, sifted

1/2 teaspoon kosher salt

3 tablespoons unsalted butter

2 tablespoons dark rum

8 ounces vanilla wafers (about 2/3 of a 12oz box)

3 ripe bananas, sliced into 1/4-inch rounds

1/2 teaspoon cream of tartar

 

Lightly grease a 2-quart baking dish.

Combine 2 cups of the milk with the vanilla bean and reserved seeds in a heavy-bottomed saucepan, place over medium heat, and bring to a low boil.  Remove from the heat and discard the vanilla bean.

Whisk together the egg yolks and 1/2 cup of the sugar in a large bowl.  Combine the remaining 1/4 cup milk with the cornstarch and 1/4 teaspoon of the salt in a small separate bowl and stir to dissolve the cornstarch.  Stir the cornstarch mixture into the egg mixture.

Stir a small amount of the heated milk into the yolk mixture to temper the eggs.  Whisk the yolk mixture back into the saucepan with the milk mixture, place over medium-low heat, and cook, stirring constantly, for about 5 to 7 minutes, until the mixture thickens.  Remove from the heat, transfer to a bowl, and add the butter and rum, stirring until the butter melts.

Preheat the oven to 350 degrees Fahrenheit.

Cover the bottom of the prepared dish with one-third of the wafers.  Arrange half the banana slices in a layer over the wafers and cover with half the pudding.  Place another third of the wafers on top of the pudding, followed by the remaining bananas and the remaining pudding.  Arrange the remaining wafers in a ring around the edges of the dish, inserting them halfway into the pudding.

Place the egg whites, cream of tartar, and remaining 1/4 teaspoon salt in a glass or metal bowl and beat with an electric mixer on medium speed until light and frothy.  Increase the speed to high and beat to soft peaks.  Slowly add the remaining 1/4 cup sugar, beating constantly, until the whites are shiny and hold stiff peaks, about 3 minutes.  Do not beat the whites past this point or they will separate and become grainy.

Spread or pipe the meringue on top of the pudding with a spatula or pastry bag and tip, making sure to cover the pudding completely to prevent the meringue from shrinking when baked.  Form peaks by repeatedly drawing a knife or spatula across the meringue and then in an upward motion, or by piping with a pastry bag and ending with an upward motion.

Bake for 8 to 10 minutes, until the tips of the meringue are golden brown.  Remove from the oven and let cool for 10 minutes before serving.

Baked Potato Soup

Baked Potato Soup

Ingredients:

  • 2 medium russet potatoes, washed and dried
  • 1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions:

  1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
  2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  5. Remove from heat. Ladle 1 cup soup into each bowl.
  6. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

BLT Salad with Avocado

BLT Salad with Avocado

Ingredients:

  • 12 slices lean center cut bacon, cooked and chopped
  • 4 Roma tomatoes, chopped
  • 1/4 cup light mayonnaise (I use Hellman’s)
  • 1/8 tsp kosher salt
  • fresh black pepper, to taste
  • 6 cups chopped Romaine lettuce
  • 4 oz (1 medium) hass avocado, diced

Directions:

In a medium bowl, combine the diced tomatoes with the mayonnaise, and season with a little salt and fresh cracked pepper. Set aside for about 10 minutes to let the tomatoes release their juices as this will be the “dressing” to your salad.

To serve, divide the chopped lettuce and tomatoes onto 4 plates, then top each with diced avocado and chopped bacon

Gummies! – IQS

These are super easy and tasty – I crush up my vitamin D sometimes and mix in as well (after cooled slightly). Not sure if this is legit, but it works for me. These ones are raspberry but I’ve tried with pretty much any frozen fruit I have in the fridge and it has worked out fine. The I Quit Sugar site has a bunch of different fun ones to try.

Right now I just have a little square baking pan I put them in, but I am going to up my game with the little gummy molds they have – pics TBD

 

 

Raspberry Gummies

 

Ingredients

  • 3 1/2 tablespoons gelatin
  • 1 1/2 cup frozen raspberries, fresh or frozen
  • 1/2 tablespoon rice malt syrup (optional)

Directions

1. Dissolve the gelatin in ⅓ cup of cold water and let it sit for 5 minutes to become gel-like.

2. Heat the raspberries and rice malt syrup in a saucepan until the fruit has softened. Remove from the heat, puree using a stick blender and stir in the gelatin.

3. Pour into a 10 x 15 cm glass or plastic container. Refrigerate for 1 hour then cut into squares.

4. Store in the fridge in an airtight container for up to 1 week.

Arroz con Pollo

From SmittenKitchen: http://smittenkitchen.com/blog/2007/10/arroz-con-pollo/

Arroz Con Pollo (Cuban Chicken with Rice)
Adapted from Gourmet Magazine

Serves 8

Chicken
3 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crumbled
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs

Rice
3 ounces Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
1 lb. tomatoes, seeded and chopped
1 12-ounce. bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 ounces)
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips

Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.

Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice: – Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.

Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. [Deb note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I’d suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]

Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Do ahead: Chicken can be marinated up to 2 hours in advance.

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

Website: http://www.foodnetwork.com/recipes/anne-burrell/roasted-brussels-sprouts-with-bacon-recipe.print.html?oc=linkback

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 2 servings
Level: Easy

Ingredients
12 Brussels sprouts
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper flakes
1/4 cup pine nuts
2 slices slab bacon, cut into lardons
1 block Parmigiano-Reggiano

Directions
Preheat the oven to 400 degrees F.

Cut the Brussels sprouts in half lengthwise, from top to bottom.

Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.

Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.

While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.

Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.

Tastes Like Lasagna Soup

Tastes Like Lasagna Soup

Paula Deen

http://www.foodnetwork.com/recipes/paula-deen/tastes-like-lasagna-soup-recipe.html

Ingredients:

1 pound ground chuck

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

Directions:

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.