PERFECT HOMEMADE BISCUITS

3 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 egg
1 cup whole milk
Preheat oven to 450 degrees.


The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

Combine the dry ingredients in a large bowl.

Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.


Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.


Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.


Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.


Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.


For extra yumminess, brush the tops of the biscuits with melted butter...

MAGIC BARS

½  cup unsalted butter

¼ cup light brown sugar, packed

2 cups graham cracker crumbs, approximately 15 to 16 full sheets

1 cup semi-sweet chocolate chips

1 cup shredded sweetened coconut

¾ cup pecans, coarsely chopped

1 2/3 cups sweetened condensed milk

Preheat oven to 350 degrees.

Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside.

Put the ½ cup butter into an 8 x 8 baking pan; heat in the oven until butter is completely melted.

Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.

In layers, alternate the chocolate chips, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting.

SCOTCHAROOS

6 cups of Rice Krispies

1 cup light karo syrup

1 cup sugar

1 cup peanut butter

6 oz. butterscotch chips

6 oz. chocolate chips

Pour your Rice Krispies into a large bowl and set aside. In a small pan mix karo syrup and sugar and bring just barely to a boil, stirring constantly. When it just starts to boil, add peanut butter and mix it in.  Take it off the heat and pour mixture over Rice Krispies and mix it all together.  In a well greased 9 x 13 inch pan press Rice Krispie mixture in, just like you would for Rice Krispie treats. 

Mix your chips in a bowl and put them in the microwave for 30 second intervals until melted through, stirring in between.  Spread it all over the top of the Rice Krispie layer and let chocolate set up.

STRAWBERRY CAPRESE SALAD WITH BROWN BUTTER BALSAMIC VINAIGRETTE

2 cups sliced strawberries (cut them in a variety of sizes)

1½ cups halved cherry tomatoes

4 ounces fresh mozzarella, diced

2 tablespoons butter

2½ tablespoons balsamic vinegar

1½ teaspoons honey

¼ teaspoon dijon mustard

Salt & Pepper

¼ cup basil leaves

Toss strawberries, tomatoes and mozzarella together. Spread on a platter.

In a small skillet, melt butter over a medium-high heat. Once the butter starts to bubbly and turn slightly brown on the edges, swirl the pan in a circular motion until the butter is browned and smells nutty. Remove from heat and transfer to a small dish to cool until room temperature.  In a small bowl, whisk balsamic vinegar, honey and dijon together. Slowly whisk in room temperature butter. Season with salt and pepper.  Drizzle vinaigrette over salad mixture. Sprinkle with basil leaves.

MEXICAN FRUIT SALAD

2 tablespoons honey (or maple syrup or agave nectar)

3 tablespoons lime juice

pinch of salt

¼ - ¾ teaspoon ancho chili powder (use more or less to taste)

2 ½ cups honeydew, diced (~½ a melon)

3 cups watermelon, diced (~½ a melon)

3 cups cantaloupe, diced (~1 melon)

2 ½ cups pineapple, diced (~1 pineapple)

1 ½ cups mangoes, diced (~2 mangoes)

In a small bowl, combine the honey, lime juice, salt and ancho chili powder to taste. Add additional sweetener if you want it to be sweeter or another pinch of salt if you want it to be a little saltier. Set aside.

In a large bowl, combine the fruit until thoroughly mixed. Dress the salad with as much or as little of the dressing as you like. Add additional chili powder to taste if desired.

DIPPY EGGS

3 large eggs at room temperature

3 slices bread

1 pinch Fleur de Sel Salt

1 pinch pepper

Bring a small saucepan of water to a full boil. Drop the room temperature eggs carefully into the water, covering the eggs by about an inch.  Turn the heat down to a medium boil and turn the timer on to 6-8 minutes immediately.

As soon as the timer goes off, take the eggs out. Run it quickly under warm water, sit it in an egg holder, cut the top off, and add salt and pepper. While the eggs are cooking, toast the bread and then slice it into small strips.

Start dipping and enjoy!

HIBACHI CHICKEN SKEWERS & VEGGIES

Chicken Skewers

9 chicken tenders
3 wooden skewers
3 tbsp coconut aminos
1 tbsp olive oil
salt and pepper (for seasoning)

Hibachi Veggies

3 small zucchinis
3 carrots
1 cup mushrooms
1 small yellow onion
3 tbsp coconut aminos
1 tbsp olive oil
1/2 tsp ground ginger
salt and pepper to taste

Bang Bang Sauce

1/2 cup mayo (see notes for my homemade version)
1 tsp coconut aminos
1/2 tsp garlic powder
2 1/2 tbsp compliant sriracha sauce (see notes for my homemade version)


Chicken Skewers

Season chicken tenders with salt and pepper and add 3 tenders to each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once pan it hot, add in each chicken skewer.
Pour coconut aminosover each skewer (1 tbsp coconut aminos per skewer). Allow skewers to cook for 6 minutes on each side or until the juice runs clear.

Hibachi Veggies

Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onions.
Heat a separate medium pan over medium-high heat with the olive oil. Add in all the veggies along with the coconut aminos, salt/pepper and ground ginger. Cook until tender.
Serve the chicken skewers over the hibachi grilled veggies drizzled with Bang Bang Sauce.

Bang Bang Sauce

Add all of the ingredients to a bowl and mix together with a spoon until combined.