Biscuits

 I wanted to try a biscuit recipe to go with the Lemon Chicken Rice Soup we were having for dinner tonight and found this recipe on sugarspunrun.com.   This was absolute perfection.  Honestly, it could not have been better.  10/10 would recommend.   I often tweak a recipe a bit.  Not this time.  No way.

We had them with butter, but they would be totally awesome with jam or sausage gravy.   And, a biscuit would make a great egg sandwich for breakfast with bacon and cheese.  The possibilities are endless!   

To quote my dinner partner,  "I wish I could turn back time and have this all over again."  Well lucky for him, there are only 2 of us and we have tons of soup left and 5 more biscuits!  Dinner tomorrow, anyone?

This recipe makes 6-7 biscuits.  

Biscuits

250 g. all-purpose flour (2 cups)

1 T. baking powder

1 T. granulated sugar

1 t. salt

6 tablespoons unsalted very cold butter (stick it in the freeze a bit if you have to)

3/4 c. whole milk or buttermilk, or 2%.  (I used whole)

Preheat the oven to 425 degrees.  Line a baking pan with nonstick parchment paper.

Combine the flour, baking powder, sugar, and salt.   Set aside.

Remove the butter from the fridge or freezer.  Shred the butter into small pieces using a box grater (that's why you want it cold!) and add it to the flour mixture.

Mix the butter in with the flour mixture with your hands until it is course crumbs.

Add the cold milk.  Use a wooden spoon or spatula to stir until it is just combined.

Transfer your biscuit dough to a well floured surface and work the dough together with your hands.   If the dough is too sticky add a bit more flour.

Once the dough is cohesive, fold it in half and use your hands to gently flatten it into a rectangle.  Rotate the dough 90 degrees and flatten again.  Repeat 5 or 6 times, but don't overwork the dough.

Using your hands (not a rolling pin), flatten the dough to 1 inch think and lightly dust a 2 3/4 inch round biscuit cutter with flour.

Making close cuts, press the cutter down in the dough, do not twist.  Drop the biscuits on the prepared sheet pan.

Once you have gotten as many out of the dough as possible, reform the remaining dough to cut as many biscuits as possible, at least 6.

Bake for 12 minutes exactly at 425 degrees.  You want them to be just turning lightly golden brown.

Brush with melted butter immediately after they come out of the oven.

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T = tablespoon

t = teaspoon

c = cup

Sorry folks:  280 calories, 36g carbs, 5g protein, 13g fat per biscuit. 

Banana French Toast Bake

 Another holiday weekend, another brunch!  This time it was a banana version.  And cinnamon??  AND a streusel topping?!?   Winning combo right here.  Added bonus for another prep-the-night-before!

Banana French Toast Bake

1 lb. French or sourdough bread cut in cubes less than 1 inch in size (I used French baguette this time)

8 large eggs

2 c. whole milk

1/2 c. heavy cream

1/2 c. sugar

1/4 c.  brown sugar, unpacked

1/2 T. cinnamon

2 t. vanilla

6-7 chopped bananas (sliced and quartered)

Streusel Topping:

3/4 c. flour

3/4 c. packed brown sugar

1 t. cinnamon

1/2 c. cold butter cut in pieces

Grease 9x13 casserole dish.  

Whisk the eggs, milk, heavy cream, sugars, vanilla, and cinnamon.   Add the bread cubes and combine so the bread soaks up the egg mix.  Then stir in the chopped banana.

Pour the mixture into the casserole dish, cover and refrigerate overnight.

In the morning, take the pan out of the fridge and preheat the oven to 350 degrees.  

Make the streusel topping by combining the flour, brown sugar, and cinnamon.  Cut the butter in or combine with your fingers.

Cook 35-40 minutes until set.  You might want to cover with foil if it looks like the top is getting to brown.   Add the streusel topping the last 5-10 minutes.

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lb = pound 

c = cup

T = tablespoon

t = teaspoon

Rosemary Garlic Mustard Pork Tenderloin

I buy pork tenderloin frequently because sometimes the sales are such a good deal!   But pork can be tricky and dry out so fast.

Here is a new flavor combo I tried a few days ago.  It worked nicely.

Rosemary Garlic Mustard Pork Tenderloin

1 pork tenderloin

2 T. or so olive oil

5 cloves garlic, minced

2 or 3 T. stone ground mustard

2 or 3 T. chopped fresh rosemary

1/2 t. salt

a few turns of freshly ground pepper

Mix the olive oil, garlic, mustard, rosemary, salt, and pepper.

Rub the mixture all over the tenderloin.

I like to bake my tenderloin on an oiled wire rack in a baking pan.

Bake at 400 degrees for about 25-30 minutes until internal temp is about 155 degrees.

Rest a bit  before slicing.

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t = teaspoon

T = tablespoon

Celery Orange Feta Salad

We're headed to friends for dinner last minute and I whipped this up spur of the moment with things I had on hand.  It's light and refreshing!

You be the judge -- Chose your amounts based on your personal preference.  

Celery Orange Feta Salad

Greens of your choice, spinach, arugula, romaine all work

3-4 stalks sliced celery

2-3 segmented oranges

thinly sliced red onions

crumbled feta

a bit of fresh chopped mint (optional.  I had some to use up)

Sliced almonds (I left these off the salad and served on the side because of an allergy friend)

Dressing

even parts olive oil, freshly squeezed lemon juice and honey

a bit of dijon mustard

salt/pepper

Buffalo Chicken Jalapeno Pasta

Yes, you guessed it folks!  I'm still using up that bottle of buffalo sauce and fresh jalapenos from my sister's plants, but I'm not sad about it.    This is comfort food.

BIG bonus points for this being a one pot pasta meal--no precooking of the pasta required.  I 💓 when that happens.

Buffalo Chicken Jalapeno Pasta

1 lb. shredded cooked chicken

3-4 jalapenos, depending on size.  seeds and ribs removed to your liking

1/3 c. diced onions

1 T. oil

8 oz. penne pasta or similar

1 15 oz. can diced tomatoes, undrained

1 1/2 c. chicken broth

4 oz. cream cheese

1/4 c. buffalo sauce

1/2 c. shredded mild cheese, like Monterey jack, colby-jack

2 T. butter

In a braiser or large saute pan with a lid, Saute the jalapenos and onions in the oil until softened.

Add the tomatoes with the liquid, broth, and pasta.  Cover and bring to a strong simmer.  Remove the lid, stir, replace the lid, and turn heat down to medium-low.  Let cook for 10-12 minutes until the pasta is tender and  most of the liquid is absorbed.

Stir in the cream cheese, butter, and hot sauce until the cream cheese is melted.  Then, stir in the cheese.

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c = cup

T = tablespoon

oz = ounce

lb = pound

Buffalo Chicken Jalapeno Poppers

My sister grows some awesome jalapenos each year and I snagged some really gigantic ones to stuff.  I also wanted to use some more of the bottle of buffalo sauce we picked up on a recent vacation.   These are a nice variation to the sausage version of stuffed peppers.  I doubled this recipe because, like I said, the peppers were HUGE.  We had them as a meal.

Buffalo Chicken Jalapeno Poppers

10 jalapenos (this is if they are just the normal size you normally get at the store), cut in half lenghwise with seed and most of the ribs removed

4 oz. cream cheese, softened

3 green onions, chopped, green parts only

2 oz. shredded sharp cheddar

4 oz. shredded chicken

1/4 c. buffalo sauce (or other hot sauce)

some panko crumbs to sprinkle on top, optional

Combine the cream cheese, cheddar and green onions in a bowl.  Add the chicken and the buffalo sauce.

Fill each pepper half with a spoonful of the mix and place on a baking sheet with lined with parchment paper sprayed with some oil.

Sprinkle some panko on top of each.

Spray the peppers with a bit more oil.

Bake at 350 for about 25-30 minutes.

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oz = ounce

c = cup

Chicken Salad II

I threw together a chicken salad with stuff hanging around in the fridge.  When I do stuff like that, I'm just winging it and don't usually write it down.  One and done.  This was a goodie, though, so here are the ingredients so I can try to duplicate it again.  

I don't have many specific amounts, you're just going to have to do what feels right.

Chicken Salad

Shredded chicken breast (mine was 3/4 lb.)

radishes, diced (I used 4)

celery, diced (maybe 4 or so medium stalks?)

red onion, diced (about 1/4 onion)

carrots, diced (I prob used about 12-15 baby carrots)

fresh dill

salt

several cracks of pepper

a couple shakes of garlic salt

a few squeezes of lemon juice (maybe 1 T. ?)

mayo (maybe 1/2 c. ?)