Cheesy Drop Biscuits + Cider Variation

I've been on the hunt for a biscuit recipe that would be similar to Red Lobster biscuits. Have you had them? I mean, I haven't been to that restaurant in many years . . . but I still remember those amazing biscuits. They're far too salty. But the texture? Yeah, that's what I wanted to find.

Then I tried this recipe from Food & Wine.

Success!

Over time, I've tweaked it to meet my tastes and what we usually have in the pantry. I've added shredded cheese and even experimented with adding different flavors, as you'll see below. This biscuit recipe is a real winner and comes together fast.

CHEESY DROP BISCUITS

What you'll need . . .

• 2 cups all-purpose flour
• 3/4 cup Parmesan cheese
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• Pinch salt
• 6 tablespoons Earth Balance or salted butter -- cold! 
• 3/4 cup soy, almond, or cow's milk*
• 1/2 to 1 cup shredded cheddar cheese

* I've used the same amount of water and even APPLE CIDER for extra flair. When I used the cider, I also used a special maple cheddar in place of regular cheddar cheese. The biscuits were so delicious -- sweet and savory.

Method . . .

1. Preheat your oven to 425 degrees F. Spritz a baking sheet with oil or line with parchment paper.
2. Whisk together the flour, Parmesan, baking powder, baking soda, and salt.
3. Drop the tablespoons of butter into the dry ingredients and then mix with your hands until mixture is crumbly.
4. Add in the shredded cheese and pour in the milk. Mix until just combined (doesn't need to be uniform).
5. Drop dough in 1/4 cup amounts onto your baking sheet.
6. Bake for 16-18 minutes, until golden.

ENJOY!

Read more...

30-Minute Mushroom + Kale Frittata

Eggs.

Veggies.


Combined with cheese.


And baked.

MUSHROOM + BABY KALE FRITTATA

What you’ll need . . . 

• 6 eggs
• 4 large white mushrooms, chopped
• Gigantic handful baby kale (or other greens), chopped
• 2-3 cloves garlic, minced
• 2 tablespoons mayo or milk*
• 3/4 - 1 cup shredded cheddar 
• Black pepper to taste
• Pinch salt

* I know lots of you guys don’t like mayo, and I don’t use it often. But when you’re scrambling eggs or making bakes like these -- the texture is amazing. We use mayo that’s made with olive oil that contains half the fat and calories of a traditional blend.

Method . . .

1. Preheat your oven to 350 degrees F. Lightly oil an 8 x 8 inch casserole dish and set aside.
2. Chop your veggies, then sauté them on the stove, starting with the garlic. Add the mushrooms and cook for a few minutes, until softened. Then add the greens and wilt. You don’t want the mushrooms super soft just yet. Season with salt and pepper.
3. Whisk your eggs with the mayo or milk, then toss in the shredded cheese and cooked veggies. Mix until combined. Then pour into your prepared casserole dish.
4. Bake for 20-30 minutes or until the top is lightly golden brown and the middle is set. Let cool a while before slathering on the hot sauce. 

Yum!


This meal’s a good one to modify using whatever odds and ends you might find in your fridge. You can pretty much toss any vegetables or cheese in the mix. Frittatas tend to keep well for around 5 days when stored in an airtight container. You can eat it cold or heat up again for several minutes at 350 degrees F.

And my favorite way to enjoy this egg bake? Between two slices of crusty bread.

Enjoy!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Chilly Afternoon

If you have a a chilly afternoon like this, the best way to warm up and recharge is with tomato soup + grilled cheese. We've been making a lot of our Roasted Tomato Soup lately. After posting that recipe several of you mentioned the roasting isn't really necessary.

So, I played around a bit.



The recipe is easy.

• Mince 3 large cloves of garlic. Then, in a large stock pot, saute the garlic some olive oil for a few minutes. 
• Crack open two 28 ounce cans of whole peeled tomatoes. In a food processor, completely blend one of the cans -- tomatoes, water, all -- with the garlic. Then add the other can and coarsely combine (so it's chunky). 
• Return mixture to the stock pot. Season with salt, pepper, thyme, oregano, basil, and paprika. To taste. Add a splash of balsamic vinegar (about a tablespoon) if you like. 
• Let flavors mingle (heat on medium-low) for 25 minutes. 
• Then add in 1/2 to 1 full cup of sour cream. Cook another 10 minutes. 
• Serve with toasted cheese.

I opted for a slightly more grown up version of grilled cheese. Open-faced with cheddar broiled to a perfect brown. Covered with avocado slices and then sliced into great shapes for dipping.

A new take on comfort food.


If you'd like to check out Ada's big X-mas gift this year (a play kitchen), check out Writing Chapter Three.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...