Sunday, July 31, 2011

Cheddar Bay Biscuits

I came across this copycat version of Red Lobster's Cheddar Bay Biscuits on Life as a Lofthouse - it's a great recipe. I served them to company and there were smiles all around.
2 1/2 cups Bisquick (I used Krusteaz)
4 Tablespoons cold Butter
3/4 cup cold Whole Milk
1 Heaping cup Cheddar Cheese, shredded
1/2 teaspoon Garlic Salt

2 Tablespoons Butter, melted
1 teaspoon fresh Parsley, finely chopped or 1/2 tsp dried Parsley
1/2 teaspoon Garlic Salt

Directions: In a large bowl add the Bisquick and butter. Using a fork or pastry cutter, cut the butter into the mix. There should be small pieces of butter (pea size amounts) throughout the mix. Stir in the cold milk, cheese and garlic salt. With a cookie or ice cream scoop, scoop 1/4 cup portions onto a large, ungreased cookie sheet. There should be enough mix for 12 biscuits.

Bake at 400 degrees for 15-17 minutes or until golden brown. As soon as biscuits come out of oven, mix together the melted butter, parsley and garlic salt in a small bowl. Brush mixture over the tops of hot biscuits. Serve immediately!

Corn Off The Cob

My 6 year old got a new kids cookbook Williams Sonoma's "The Kids Cookbook" filled with recipes that clearly explain how to make recipes that any kid can make on their own - very cool.

This is the first recipe she made - we all loved it! Simple. Easy. Great way to get your kids introduced to cooking!

Corn Off The Cob
4 ears of corn
1/4 c butter
salt & pepper

1. Peel away the husk and silky threads from each ear of corn. Using both hands, snap the ears in half.
2. Place half an ear, snapped end down, on the cutting board. Hold the top so it stays upright. Starting at the top, run the knife down the length of the corn, cutting between the cob and the kernels. Rotate the cob about one-quarter turn and cut again. Repeat until the cob is completely stripped of kernels. Repeat with the other corn halves. (I helped her w this step)
3. Put the butter in a frying pan and set it over medium heat. When the butter is melted and foamy, stir in the corn kernels, 1/4 tsp salt and a pinch of pepper. Cook, stirring frequently with the wooden spoon, until the corn is bright yellow and crisp-tender, 3 to 5 minutes. Taste and add more salt and pepper, if you like. Using the pot holder, remove the pan from the heat and serve the corn immediately.

*My daughter helps me cook often - but she was especially proud of herself for making a new recipe that was just her own - she is still beaming...

Wednesday, July 6, 2011

Popcorn, Almonds & Apricots

My son saw this 'recipe' on tv via "Ze Fronk" a cartoon dog that show kids fun snack ideas - he asked me to post it on my food blog...

...and how could I say no to this face? He gives it a 'thumbs up'Snack Time
Whole Almonds
Dried Apricot pieces

Salty, sweet, filling - delicious. What else could you ask for?

*We have a "Stir Crazy" popcorn machine - it makes great popcorn. My friend has a "whirly pop" that she loves as well. Microwave popcorn will do the trick too:)

Tuesday, July 5, 2011

Slow Cooked Pulled Pork Sandwiches

I got this recipe from my friend, Stathi - who is a tremendous cook and an over the top entertainer. He throws some of the best parties I've been to. He was adamant about using ciabatta rolls - and I figured out why - the bread doesn't get too soggy!
Slow Cooked Pulled Pork
1 medium onion, chopped
1/2 c ketchup
1/3 c cider vinegar
1/4 c packed brown sugar
1/4 c tomato paste
2 T sweet paprika
2 T Worcestershire sauce
2 T yellow mustard
1 1/2 t salt
1 1/4 t ground black pepper
4 lbs boneless pork shoulder, cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed

In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

*I couldn't find 'sweet paprika' so I used regular paprika instead.

Lime and Cilantro Coleslaw

A few months ago, I tried a different take on Coleslaw. It was bright and refreshing and so flavorful. It was so delicious I ate it as a side dish - and used it on my sandwiche instead of plain lettuce. Seriously good. I asked for the recipe - but am still waiting on it!! Since then, I've been trying to find something similar to add to my 4th of July menu - and I think this is the ticket!!
*Update - this was exactly what I had hoped it would be! So delicious and refreshing. I'll be eating this all summer!
Lime and Cilantro Coleslaw - Tyler Florence
1 head Savoy cabbage*
4 scallions
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons sugar
2 limes
Kosher salt and freshly ground pepper

Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

*I just grabbed a bag of coleslaw in the produce section

Sunday, July 3, 2011

4th of July Menu

Here is my 4th of July Menu as promised!
Grilled Corn on the Cobb
Looking for more 4th inspiration? Try Ina Garten's 4th of July Cake (a real crowd pleaser), or the Red White and Blue Potato Salad - do you have any 4th favs?? Share!!

Oprah's Fav Baked Brownie

I found this recipe via Browned Eyed Baker via Pinterest. These brownies were featured on Oprah's Favorite Things...

Oprah's Fav Baked Brownie
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

*I couldn't find espresso powder anywhere! I was told that Starbucks Instant Italian Roast blend was comparable - I'll let you know tomorrow!

Picture thanks to Brown Eyed Baker

Homestyle Baked Beans

*I promise to add pictures tomorrow!
Growing up - there were a few things my Mom made that I just couldn't get enough of. One of them was her Homestyle Baked Beans. The recipe couldn't be more simple and inexpensive - but man what a crowd pleaser...
Homestyle Baked Beans
3 cans Campbell's pork and beans
1 medium yellow onion, diced
1 lb bacon
2 T brown sugar
1/4 c apple cider vinegar
In frying pan, fry bacon until crisp. Remove and drain on paper towels. Fry onion in bacon drippings. Add brown sugar and vinegar. Drain the beans and add to pan. Crumble bacon and add. *Cook until warmed through. Once you add the beans, don't stir too much or cook too long - they'll get mushy.
*Instead of cooking them until they are warmed through, I plan to make these and keep them warm in my crock pot before serving. I use the "Keep Warm" setting or the very lowest setting on your crock pot - the beans will be warmed through but not mushy.

Friday, July 1, 2011

4th of July Weekend!

I'm sorry I haven't been posting lately. I have a new resident in my tummy who is making me tired and craves only bland food. Yes - I'm pregnant (YAHOO!). Luckily for all of us - my first trimester is nearly over so my food cravings should kick back in gear (and maybe go a little sideways - we'll have to see).
Anyway... I wanted to let you know that I'm going to post some fun 4th of July recipes for this weekend. I found "Oprah's fav double chocolate brownie" recipe - that sounds absolutely divine. A BBQ pork sandwich recipe (made in a crock pot) and a new kicked up coleslaw salad recipe. I'm sure grilled corn, watermelon and strawberries will make it into the mix too - stay tuned!


Related Posts with Thumbnails