QUICK ROSEMARY CHEDDAR DROP BISCUITS

 

1 cup milk

1 tbsp white vinegar

2 cups all-purpose flour

1 cup sharp cheddar cheese, shredded, plus more for topping

1 tbsp dried rosemary

1 tbsp baking powder

1 tbsp sugar

1/2 teaspoon salt

1/2 cup (4 ounces) unsalted butter, cold and cubed

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine the vinegar and milk together*. Set aside. In a large bowl, whisk together the flour, cheese, rosemary, baking powder, sugar, and salt. Add the butter into the dry ingredients. Using your fingers or a pastry cutter, combine the butter with the other ingredients until it forms coarse crumbles. Using a spatula, gently stir in the milk mixture until just combined. Be careful not to over mix or melt the butter. Scoop approximately ¼ cup of dough and place on a baking sheet, making 12 biscuits. Top each biscuit with extra cheese. Bake for 12-15 minutes or until golden brown. Serve immediately or warm.

SEAFOOD BOIL

Shrimp

Crab Legs

Smoked Sausage

Corn (on the cob)

Red Potatoes 

Old Bay

Fixings: cocktail sauce, hot sauce, lemon, butter, salt & pepper

Prep seafood ingredients as necessary (leave shells on shrimp, though!). Slice sausage in 3 inch chunks, half large potatoes, and cut corn in half. Fill pot with water. Put in first layer of ingredients (whatever takes the longest to cook). In our case we added potatoes, a sprinkle of Old Bay, sausage, a sprinkle of Old Bay, and then corn with a sprinkle of Old Bay. Once the water comes to a boil, we cooked it for 15 minutes. Add the shrimp and the crab legs. Once the crab legs are warmed through and the shrimp are pink, you’re all done! Serve with melted butter and the rest of the fixings! Dump on to brown paper and dig in!

VINTAGE CARMELITAS

1 ½ cups all purpose flour

1 ½ cups old fashioned oats

1 cup salted butter, melted

¾ cup light brown sugar, tightly packed

2 teaspoon pure vanilla extract

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ cup milk chocolate chips

11 ounces individually wrapped caramels

½ cup heavy cream

Preheat the oven to 350°F. Line a baking dish with parchment paper, leave a bit of an overhang to lift the bars out of the baking dish. Lightly grease the parchment paper with nonstick cooking spray. Combine flour, oats, melted butter, brown sugar, vanilla, baking soda and kosher salt. Stir until just combined. Press half of the cookie base into the bottom of the baking dish. Bake for 10 minutes. While the base is baking, unwrap the caramels. In a small heavy bottomed saucepan over medium heat, add the unwrapped caramels and heavy cream, stirring continuously until the caramels are completely melted.  Immediately after you remove the cookie base from the oven, sprinkle with chocolate chips. Once the caramels have melted and the mixture is smooth, pour the caramel sauce evenly over the chocolate chips. Sprinkle the remaining cookie base over the caramel layer.  Bake for 20 minutes or until the top layer is golden brown and firm to the touch. Allow the carmelitas to rest for a few minutes before chilling in the refrigerator for 1 ½ to 2 hours, or until completely cool.

HONEY-LIME CILANTRO CHICKEN BOWLS

1/3 cup olive oil

1 tablespoon paprika

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cumin

1/2 teaspoon red chili flakes

2 garlic cloves, grated

1 tablespoon honey

Freshly cracked black pepper

Juice & zest of 2 limes

2 cups cooked white rice

1/2 cup pickled onions

2 tablespoon fresh cilantro, chopped

4 mini cucumbers, sliced

2 ripe avocados, sliced

In a large bowl, whisk together the olive oil, paprika, salt, onion powder, garlic powder, cumin, chili flakes, grated garlic, honey, lime juice, lime zest, and black pepper until well combined. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and nicely charred. Let the chicken rest for 5 minutes before slicing and serving. Assemble bowls with rice, sliced grilled chicken, pickled onions, cilantro, cucumbers and avocados. Drizzle with Honey Lime Dressing (see previous recipe). 

HONEY LIME DRESSING

½ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon salt

½ teaspoon red chili flakes

Freshly cracked black pepper

1 garlic clove, grated

Juice & zest of 1 lime

2 tablespoon cilantro, chopped

Combine in a jar and shake to mix.

CHILE RELLENOS BAKE

6 poblano peppers

20 oz Oaxaca cheese

EGG BATTER

6 eggs

½ teaspoon baking powder

1/3 cup all purpose flour

¼ cup of milk

salt and pepper

SALSA

5 tomatoes

¼ white onion

1 jalapeno pepper

2 garlic cloves

1 corn tortilla

2 teaspoons chicken bouillon

½ teaspoon oregano

1/3 cup water

salt to taste

Over an open flame, roast poblanos, then sweat in a plastic bag. Scrape off skins and slice open removing seeds.  Grate Oaxaca cheese. Separate egg whites from yolks. Beat whites until fluffy (1.5 minutes). Add egg yolks, baking powder, flour, milk, salt and pepper. Grease baking dish. Add a layer of the egg mixture, cover with half of the peppers, a layer of cheese, the rest of the peppers, more cheese, the remaining egg mixture, and finally top with more cheese. Bake at 350°F. for 30 minutes.  Roast salsa vegetables in a skillet. Fry corn tortilla in oil until crispy golden. Add roasted veggies (remove skins), tortilla, water, and seasonings to a blender and blend. Add salsa to the pan used for frying tortilla, add salt and simmer for 2 minutes.  Serve a portion of the chile rellenos bake over a bed of the salsa. 

CROISSANT EGG CUPS

3 large bakery croissants, halved

6 large eggs

Shredded cheddar cheese

4 slices ham 

4 slices cooked bacon

Salt and black pepper, to taste

Fresh parsley or chives

Preheat oven to 375°F. and lightly grease a muffin tin. Slice croissants in half and gently press the centers to form a shallow “bowl” that fits into the muffin cups. Crack one egg into each croissant half, then sprinkle with salt, and pepper. Place diced turkey or ham, and cooked bacon, into each croissant cup. Add a sprinkle of cheese. Bake between 20 and 25 minutes, or until eggs are set and cheese is melted and bubbly. Garnish with fresh herbs and serve warm.

CREAMY PARMESAN ITALIAN SAUSAGE DITALINI SOUP

 

Ingredients

1 lb Italian sausage (turkey or chicken sausage as a pork alternative)

1 tablespoon olive oil

1 small onion, diced

3 garlic cloves, minced

2 medium carrots, sliced

2 celery stalks, chopped

4 cups chicken broth

1 cup Ditalini pasta

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped Salt and pepper to taste Fresh parsley for garnish (optional)

Directions

Cook the Sausage:

In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned. Remove the sausage from the pot and set aside.

Sauté the Vegetables:

In the same pot, add diced onion, minced garlic, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.

Add Broth and Herbs:

Pour in the chicken broth, then stir in the oregano and basil. Bring the mixture to a boil.

Cook the Pasta:

Add the Ditalini pasta to the boiling broth. Cook for about 8 minutes, or until the pasta is tender but still firm.

Make it Creamy:

Lower the heat to medium. Stir in the cooked sausage, heavy cream, and grated Parmesan cheese. Simmer for 5 minutes, allowing the soup to thicken slightly.

Add The Spinach:

Stir in the fresh spinach until it wilts into the soup.

Season with salt and pepper to taste.