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.

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.

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

Cauliflower Mashed Potatoes

Cauliflower “Mashed Potatoes”

Ingredients:

  • 1 3lb head cauliflower
  • 1 tbsp butter
  • 1 tbsp heavy cream
  • 2 tbsp grated cheddar cheese
  • salt and pepper to taste
  • chopped scallions, for garnish
  • melted butter or olive oil, for drizzling (optional)

 

Directions:

  1. Prep the cauliflower by cutting it into quarters, then cutting off the core (please refer to the video if needed). Break the quarters up into florets with your hands or a knife.
  2. Add a cup of water to a big pot and bring to a boil. Add the cauliflower florets, cover with a lid, and cook for 5-8 minutes until the cauliflower is fork tender (cook time will vary depending on the size of your florets). Puree the cooked cauliflower in a blender or food processor until smooth, then mix with the butter, cream, cheese, and salt and pepper to taste. Sprinkle with scallions and drizzle with melted butter or olive oil if desired. Enjoy!

 

Avocado Cucumber Salad

Oh man I cannot WAIT to put this on some toast!

obsessively good avocado cucumber salad

Serves 2 as a main or 4 as a side

3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish

Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley.

Corn, Avocado and Cucumber Salad

 

 

http://cooking.nytimes.com/recipes/1018245-corn-avocado-and-cucumber-salad

 

Ingredients

  • ½ cup finely diced red onion
  • 3 tablespoons freshly squeezed lime juice
  • Salt and pepper
  • 4 tablespoons extra-virgin olive oil
  • ½ teaspoon cumin seeds, toasted and coarsely ground
  • 2 cups tender, small corn kernels
  • 2 large firm-ripe avocados
  • 2 cups sliced cucumbers
  • 12 cherry tomatoes, halved or quartered
  • Small bunch purslane or watercress
  • Handful of mint leaves, roughly chopped
  • 2 ounces queso fresco or mild feta, crumbled
  • Pinch of crushed red pepper

Preparation

  1. In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
  2. Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
  3. To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

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.