Wednesday, January 22, 2014

Fluffy Buttermilk Biscuits

The Menu:
Fluffy Buttermilk Biscuits

The Original Recipe:
Who doesn't love a good biscuit to go with home made soups or stews or even sausage gravy and biscuits? I have a friend who made these, and they were AWESOME!! I had to get the recipe. These are from America's Test Kitchen. Need I say more? Of course they're good!

Fluffy Buttermilk Biscuits

3 cups unbleached all-purpose flour
1 tbls. baking powder
1 tbls. sugar (I made them with and with out the sugar. It made no difference to me. Either way they were good!)
1 tsp. salt
1/2 tsp. baking soda
4 tbls. (1/2 stick) cold unsalted butter, cut into 1/4 inch cubes (I used a cheese grater and grated it into my flour. I used a pastry cutter to cut it into the flour that way. I have also used cold coconut oil and done the same thing)
1 1/2 cups cold buttermilk (I usually use reconstituted powder buttermilk)

Adjust an oven rack to the middle position and heat the oven to 500 degrees. Spray a 9 inch round cake pan with oil spray. Generously spray the inside and outside of a 1/4 cup dry measure with the same spray; set aside. Spread 1 cup of the flour out onto the rimmed baking sheet; set aside.

Process the remaining 2 cups of flour, baking powder, sugar, salt and baking soda in a food processor to combine, about six 1-second pulses. Scatter the butter cubes evenly over the dry ingredients and pulse until the mixture resembles pebbly coarse cornmeal, eight to ten 1-second pulses. (this is where I just use my pastry dough cutter to cut in the butter and combine everything. I've never had any issues). Transfer the mixture to a medium bowl. Add the buttermilk and stir with rubber spatula until just incorporated. (the dough will be VERY wet and slightly lumpy).

Working quickly, use the prepared 1/4 cup measure to scoop a level amount of dough and drop it from the measuring cup in to the flour on the baking sheet. If the dough sticks gently scoop it out with a spoon onto the flour. Repeat with the remaining dough, forming 12 evenly sized mounds. Dust the tops of each piece of dough with flour from the baking sheet. With floured hands, gently pick up a piece of dough and coat it with flour; gently shape the dough into a rough ball and shake off the excess flour. Place it in the prepared cake pan (I used a high rimmed pie plate because I didn't have a round cake pan!). Repeat with remaining dough, arranging 9 rounds around the perimeter of the cake pan and 3 in the center.

Bake biscuits for 5 minutes, then reduce the oven temp to 450 degrees and continue to bake until the biscuits are deep golden brown about 15 minutes longer. Cool the biscuits in the pan for 2 minutes, then flip them out onto a clean kitchen towel. Turn the biscuits right side up, break them apart, and cool for 5 minutes before serving...

Friday, December 27, 2013

Bagel and Cream Cheese Baked French Toast

The Menu:
Bagel and Cream Cheese Baked French Toast

The Original Recipe:
I received this awesome cookbook for Christmas. " The Pioneer Woman Cooks, A Year of Holidays."
I just knew I would find our Christmas breakfast inside. Don't let the title of this fool you. When I think of French Toast, I think of sweet. This dish is as Savory as it gets. I loved it. The kids, eh, not so much. It's ok, though, they had cereal. :)

The Recipe:

6 Everything Bagels
Butter for greasing pan
One 8oz. Package Cream Cheese
2 cups grated cheddar cheese
8 eggs
2 cups milk
1/2 cup heavy cream
1 Tbls chopped chives, plus more for serving
1 tsp. Dry mustard
1/2 tsp. Cayenne
1/2 tsp. Salt

Grease 9x13 casserole dish with butter. Tear bagels into peices and place in casserole dish. In seperate bowl, whisk eggs, milk, cream, cayenne, chives, mustard, and salt. Meanwhile, cut block of cream cheese into small squares and place them all over top of bagels in various places (note: whole top will not be covered). Pour egg mixture all over bagels. Sprinkle cheddar cheese all over. Cover with foil and refrigerate 2 hours or overnight. Bake 450 degrees for 45 minutes, uncover and finish baking 15 to 20minutes more. Cut and serve with extra chives...

My notes:
Well, I didnt change this recipe. I wanted to make it "as-is" because I knew the bagels were so flavorful. I would, however, change one thing. I would skip the cayenne and use some Siracha or even Franks Red Hot instead. I think that would give it just the right flavorful kick. Go ahead and try it! Just a few squirts should do!!

Thursday, October 24, 2013

Roasted Butternut Squash and Bacon Pasta

The Menu:
Roasted Butternut Squash and Bacon Pasta


The Original Recipe:
Boy oh boy! Doesn't that picture look good! I had a huge butternut squash I wanted to use. I found this recipe on Pinterest (where else!?!) and decided to try it. In my honest opinion, I would just go with a homemade Alfredo sauce or even use a jar of store bought Alfredo Sauce. This sauce was nothing to blog about. I had to add nutmeg, parmasean, some of the sautee'd onions, and lot's of salt and pepper to get it to taste halfway decent. That being said, the top was delicious! I could of just eaten a bowl of the squash, onions and bacon by itself!! So, do yourself a favor. 1. Try this recipe 2. Use your favorite Alfredo sauce or buy some already made. Just skip the Alfredo part of the directions!
Roasted Butternut Squash and Bacon Pasta via


  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (1-inch) cubed peeled butternut squash
  • Cooking spray
  • 6 sweet hickory-smoked bacon slices (raw)
  • 1 cup thinly sliced shallots
  • 8 ounces uncooked mini penne (tube-shaped pasta)
  • 1/4 cup all-purpose flour
  • 2 cups 2% reduced-fat milk
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese


  1. Preheat oven to 425°.
  2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
  3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
  4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
  5. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Tuesday, October 22, 2013

Asian Turkey Soft Tacos

The Menu:
Asian Turkey Soft Tacos
The Original Recipe:
The ingrediants for this recipe sounded delicious! I pinned it on Pinterest in order to go back to make something out of this I knew my kids would love. I was right! Here is the original recipe via "The" I don't like to put already cooked meat in the crockpot. To many steps. If I'm gonna cook it ahead of time, I might as well cook it when we're ready to eat. This recipe is a fast recipe and didn't take long to make. My 8 year old helped me make this supper tonight, and boy it went over really well!

Slow Cooker Asian Chicken Lettuce Wraps

Yield: Makes 4-5 servings


1 pound ground chicken1 red bell pepper, cored and chopped fine
1/2 yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup hoisin sauce
2 Tablespoons soy sauce
1/2 teaspoon freshly ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked pepper
4 oz. sliced water chestnuts, finely chopped
1 cup cooked rice (I used brown)
3 scallions, thinly sliced
1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry
Sriracha hot sauce, for drizzling, optional


Microwave ground chicken in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken with a wooden spoon and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and cook on low until chicken is tender, 1 1/2 to 2 hours.
Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and Sriracha hot sauce, if desired.
Make sure to use ground chicken not ground chicken breast.
The chicken mixture simmers on “Low” to keep from drying out, so don’t set to “High” to quicken the process. If you don’t have a slow cooker, or just don’t have time, simmer everything together in a large nonstick skillet until fully cooked and warmed through.

The Way I Made It My Own:
Yes, I changed a few things! I don't know if Tacos and Asian go together, normally, but these were a HUGE hit!! We also like our asian foods a bit sweet, too. You can eliminate the honey if you want. You can also make them into lettuce wraps. My kids prefered the tacos. :)

Asian Turkey Soft Tacos


1 pound ground turkey
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked pepper
1 red bell pepper, cored and chopped fine
1/2 yellow onion, finely chopped
1 carrot, grated
2 garlic cloves, minced

1/2 cup hoisin sauce
2 Tablespoons soy sauce
1/2 teaspoon freshly ground ginger
1 Tablespoon Honey (additional 1 Tablespoon brown sugar is desired)

1 cup cooked rice (optional to add chicken bullion for more flavor)
3 scallions, thinly sliced
Clean and rinsed fresh baby Spinach

Saute carrot, garlic, red bell pepper, and onion in lightly oiled pan. Add ground turkey; salt and pepper to taste,  saute until cooked through.
Meanwhile, combine hoisin, soy sauce, ginger, and honey (brown sugar if desired).
Stir sauce mixture into meat mixture. Heat through until bubbly. Add rice and scallions; stir. Serve on soft tortilla shells with spinach.

Buffalo Cauliflower

The Menu:
Buffalo Cauliflower
Hot and Steamy!

The Original Recipe:
So, I found this on Pinterest. What recipes, now a days, do I not find on Pinterest? I had to try out these Buffalo bites. They were really good! I would not compare them to buffalo wings, but they do hold up on their own as a great appetizer or even a good lunch! I had no problems with the mixture sticking to my cauliflower while it baked. It didn't run off or anything. They turned out perfect! I ate the whole half a head that I had made. No dipping sauce needed!

Buffalo “Chicken”-Vegetarian Style  recipe via "The Curvy Carrot"
Servings: enough for at least 3-4 people

1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons garlic salt
1 cup buffalo sauce
1 tablespoon unsalted butter, melted

1. Preheat the oven to 450 degrees.
2. In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).
3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.
4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.
6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.
7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Monday, September 30, 2013

Bacon Cheeseburger Sloppy Joe

The Menu:
Bacon Cheeseburger Sloppy Joes
The Original Recipe:
I was looking at a recipe for a Bacon Cheesburger Meatloaf. I decided I wanted to make Sloppy Joes out of it, instead, so that I would only have to use 1lb. of ground meat. This made 6 sandwiches. These were DELICIOUS! It was such a comfort food. I have made something like this before, but this was different enough to  share with you as it's own recipe.

Bacon Cheeseburger Sloppy Joes

1lb. ground turkey
1/3 cup mayonaise
1/3 cup ketchup
2 tsp. worstishire sauce
1 tbls. pickle relish
1 tbls. mustard

 6 slices bacon
6 tbls. french fried onion (like French's)
6 slices Monteray Jack Cheese

Fry bacon up in saute pan until crispy. Set aside. In same pan (you can take out some grease, but it gives flavor to the turkey). Add turkey, cook and crumble until cooked through. Add mayo, ketchup, worstishire sauce, pickle relish and mustard. Stir to combine and cook to heat through.

On bun, add cheese, fried onions, bacon and sloppy joe mix. Serve.


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