Nothing completes a home-cooked meal better than some fresh baked biscuits served warm.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon minced fresh rosemary leaves
1/2 to 3/4 cup buttermilk
Preheat oven to 450 degrees Fahrenheit.
In large bowl, sift together dry ingredients; using fingers, work in butter until mixture resembles coarse crumbs; stir in rosemary. Add ½ cup buttermilk, gradually, working in with fingers until you have a soft ball of dough. If necessary, add an additional ¼ cup buttermilk; do not overwork the dough or the biscuits will be tough.
Pat dough out on lightly floured surface to a disk about 7-inches in diameter and ½-inch thick. Cut using 1-inch round cookie cutter. Place on baking sheet and bake in preheated oven for 10 to 12 minutes or until golden brown on top and lightly golden on the bottom. Serve warm.
To serve: Place 2 to 3 biscuits on each plate; divide shrimp among the biscuits and top each serving with 1/3 to ½ cup sauce. Serve immediately.
1/5 pound ground chuck
1 large sesame seed bun
1/4 cup chopped iceberg lettuce
2 Vlasic hamburger slices
1 slice American cheese
Salt and black pepper, to taste
SECRET SAUCE:
1 tablespoon Kraft mayonnaise
2 teaspoons Heinz hamburger relish (the red relish)
TO MAKE SECRET SAUCE:
Combine mayonnaise and hamburger relish in small bowl; set aside.
TO MAKE BURGERS:
Form each portion of beef into a patty measuring 5-inches in diameter and ¼-inch thick. Place on waxed paper and freeze for at least one hour.
When ready to cook, preheat grill. Toast buns by placing face down on grill and toasting for 30 to 60 seconds. If using an outdoor grill – 30 seconds; if using an indoor grill – 60 seconds. Place frozen beef patties on grill and cook 2 to 3 minutes per side (depending on whether you are using an outdoor or indoor grill.) Season patties on both sides with salt and pepper to taste. Place burgers on heel of bun. Top with cheese, lettuce, and pickles. Spread Secret Sauce on crown of bun and assemble.
Wrap each sandwich in a 12 X 12-inch square of foil and warm in a preheated 200 degree Fahrenheit oven for 2 to 3 minutes, or place in microwave and heat for 10 seconds (wrapping in microwavable plastic wrap)– just long enough to warm the buns. Serve hot.
Serves 1
Garlic bread and melted cheeses — that really is the best of both worlds! Try this recipe next time you make a nice steak or have pasta and sauce.
1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.
The corn-salsa is my absolute favorite at Chipotle. It’s sweet! It’s spicy! It’s Great!!! (and not too hard to make at home :-p)
6 ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Black Pepper to Taste
Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.
1 pound linguine pasta
1 pound medium shrimp, peeled and deveined
2 ounces fresh basil leaves
2 1/2 sticks butter, softened
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons grated Parmesan cheese
1 tablespoons grated Romano cheese
Cook the pasta according to the package directions. Meanwhile, remove the large stems from the basil and wash the leaves. Pat dry with a paper towel. Chop the leaves in a food processor. Whip the butter in a bowl with an electric mixer. Add garlic, salt, pepper, Parmesan and Romano cheeses and the basil. Mix well. Use immediately or store in the refrigerator. Melt the basil butter in a large skillet over medium heat. Add the shrimp and saute for about 2-3 minutes. Serve over pasta with some extra Parmesan cheese to pass around the table.
We all know that Starbucks coffee and baked goods are amazing, but who can afford it in today’s economy? Make these delicious muffins at home for a fraction of the price.
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.
Makes 12 muffins
I can not get enough squash and zucchini. I just love the flavor. I am constantly creating new recipes with this vegetable. When I tried this baked squash at Black-Eyed Pea’s, I just HAD to crack the recipe at home. I hope you enjoy it too.
6 large yellow squash
2 eggs, beaten
1 cup bread crumbs
1 stick salted butter
2 tablespoons chopped onion
1/4 cup sugar
salt, to taste
black pepper, to taste
bread crumbs, for topping
Preheat the oven to 350 degrees F. Bring a pot of water to boil on the stove. Meanwhile, cut the ends off of each squash and then cut into 4 pieces. Put the squash into the boiling water. Once it comes back to a boil, reduce heat and cook until tender, about 5-10 minutes. Remove the squash from the water and mash it in a bowl. Combine with the eggs, bread crumbs, butter, onion, salt, pepper and sugar. Transfer to a 3-quart casserole dish that has been sprayed with non-stick cooking spray. Cover with some additional bread crumbs. Bake at 350 degrees F for about 25 minutes or until lightly browned.
Serves 6-8
