Best Cheddar Biscuits

This blog post is brought to  you courtesy of my excellent husband who just made me the best cheddar biscuits I’ve ever had.

Ingredients: 

  • 2 c. Self-Rising flour
  • 1/3 c. + 2 Tbsp. cold butter
  • 5 oz. shredded extra-sharp cheddar cheese
  • 1 c. whole milk buttermilk
  • dash salt

Directions:

Preheat oven 400 degrees or 375 degrees for a convection oven (convection is preferred).

In a mixing bowl, cut 1/3 c. butter into flour until mixture resembles coarse crumbs. Mix in cheese, then stir in buttermilk just until combined (you may need a little extra buttermilk if the dough seems dry). Be careful not to overmix!

Scoop large spoonfuls of dough onto a baking sheet and bake for 10 minutes. The biscuits will not be brown yet.

While the biscuits are baking, melt 2 Tbsp. butter and add a dash of salt.

After the initial 10 minutes of baking, take the biscuits out of the oven, and brush the melted butter over the tops. Return biscuits to the oven, and broil until the tops are golden brown.

Remove from the oven and immediately transfer to a cooling rack.

Enjoy your biscuits while they last. They’ll be gone soon!

homemade cheddar biscuits

 

Chicken Pot Pie Recipe

One of my favourite meals growing up was my mom’s Chicken Pot Pie. I still love it, and I figure everyone has to eat, so here’s the recipe. I hope you enjoy it as much as I do.

Ingredients: 

2 premade pie crusts

1/3 c. butter

1/2 onion, diced

1/3 c. flour

salt and pepper to taste

1 1/2 c. chicken broth

1-2 Tbsp cooking sherry

2/3 c. milk

2 chicken breasts

2 carrots

3-4 medium potatoes

Handful of green beans

Handful of peas

 

Directions:

Preheat Oven to 425*F

Cut chicken up into 1″ pieces. Boil in water until done (if you want some extra flavor you can add cooking sherry and chicken broth to the water).

In a large skillet melt butter, add onion, salt, and pepper, and cook until onion is tender and translucent. Mix flour in and cook for a minute or two. Add milk, broth, and cooking sherry; whisk to combine and prevent lumps from forming. Stir in vegetables and cook until gravy is thick. Stir in chicken.

Line a 9″ pie pan with one crust. Add gravy mixture to the pan, top with the remaining crust, seal edges, and flute. Cut slits in several places in the top crust.

Bake 425*F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Finding Joy in Cooking

I am an intermediate cook. I can make food that isn’t awful. But at the same time I rarely make food that is wonderful. A few weeks ago I finally reached my breaking point. I was tired of making food that just didn’t turn out the way I hoped it would. I wanted tried and true recipes that would tell me what to do and how to do it so I could turn out culinary masterpieces. Or at least something that would leave me with fewer meals that turned out…awful. Enter the Joy of Cooking, the book that is changing my life.

joy

The first thing I noticed about the book is that it is thick. The pages are crammed with recipes as diverse as Beef Wellington, Lentil Stew, and Scotch Eggs. It clearly delineates the steps to make meals. It talks about menu planning and the best way to prep ingredients. If you are a beginning cook, you can learn from this book how to make just about anything. If you are an experienced cook, this book will suggest new recipes to help you break out of your routine.

Basically, buy this book. Make food. Be happy.

dinner
Chicken Piccata, Spaetzle sauteed in butter, Roasted scored Zucchini

Chili Mac Recipe

I love Mexican-ish food. Having grown up in the Southwest, Mexican, and all its variations, is comfort food for me. I hope you enjoy this recipe as much as I do.

Ingredients:

1 lb ground beef

1/2 onion

1 bell pepper

1 can black beans 

1/2 box noodles

Spices to taste

Cheddar cheese to sprinkle on top

 

Method:

Brown beef in a large pan. Chop onion and pepper, add to the pot when the beef is nearly done. Add black beans and season to taste (I used onion, garlic, pepper, and fajita seasoning). Cover pot and allow to cook over medium-low heat until onions and peppers are soft.

In a separate pot boil water. Add noodles and cook until al dente. Drain, and add to the beef mixture, stirring to combine.

Serve with cheese sprinkled on top.

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Yum!

An Improvised Lunch: a Recipe

Don’t get up until 10 AM; once awake do nothing profitable, eat no breakfast.

Experience hunger pains and/or faintness; decide food is necessary.

Preheat oven 375; arrange premade biscuits on baking sheet.

Bake biscuits while doing dishes; gasp in horror half-way through the dishes when you remember the biscuits and throw open the oven door to make sure they are not burned to a crisp.

Finish the dishes.

Preheat oven 200; slice cheese and arrange on a biscuit.

Knit 1-2 rows on current project while warming biscuit.

Rescue melted cheesy biscuit from the oven; devour.

Consume left-over Flan from last night’s attempted dinner party.

Hope the afternoon will be better than the morning.

Yum!!

Food. I love it!! It’s so funny to see the different ways people prefer their food. If you watch long enough, you’re sure to find some quirky idiosyncracy about each person’s diet. Take, for example, an elderly man of my acquaintance: he knew he would marry the woman who became his wife on their first date when they both ate their hamburgers up-side-down!

But the thing that is perhaps funniest to me, is the peculiar likes and dislikes people cherish about their food. I absolutely love olives. But I have friends who hate and loath them. Today I went to lunch at a fast food restaurant. And they put mustard and pickles on my sandwich. Now I ask you, how in the world could someone ever enjoy something that smells as vile as mustard or pickles? Let alone together!! But when I shared my opinion my friends laughed and opposed it, stating their own views to the contrary. What can I say? It’s a funny ol’ world!