Besides good seafood, one thing that takes us to Red Lobster every s often is CHEDDAR BISCUITS! You just can't stop eating them, I swear. I was watching Rev Run's Sunday Dinner and his wife made some from scratch ~ so I am totally stealing her recipe for this weekend!
Cheddar & Chive Biscuits
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp sugar
1 tsp salt
2 tbsp chives finely chopped
1/2 cup grated cheddar
1 cup cold buttermilk
1 stick of butter melted
Directions
Preheat oven to 450°
Line 2 baking sheets with parchment paper
In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt
Add chives, cheddar and buttermilk
Stir together until dough begins to form
Slowly pour in melted butter and stir until everything is combined and moistened
Use 1/4 measuring cup to scoop dough and drop onto baking sheet about 2 inches apart
Bake for 12-15 minutes rotating baking sheets halfway through
Remove from oven
Brush with garlic butter before serving (see below)
Garlic Butter
2 tbsp butter melted
pinch of salt
1/4 tsp garlic powder
1/4 tsp dried parsley
Mix together and then brush onto hot biscuits!
Another dinner party with friends, which I enjoy so much. This time, it's breakfast for dinner! I saw this recipe on Facebook and decided to give it a whirl. Total hit! Husband says I must make it again, so that means it passed the test :)
Cinnamon Roll French Toast Bake
Ingredients
2 pkgs refrigerated cinnamon rolls
4 tbsp melted butter
6 eggs
1/2 cup milk
2 tsp cinnamon
2 tsp vanilla
1 cup maple syrup
Directions
Preheat oven to 375°
Pour butter on the bottom of a 9x13 glass baking dish
Cut cinnamon rolls into bite-sized pieces and spread evenly over melted butter
In a separate bowl, whisk eggs, milk, cinnamon and vanilla
Pour egg mixture over cinnamon rolls
Drizzle maple syrup over entire dish
Bake for 45-50 minutes
Drizzle cinnamon rolls icing once out of the oven
Serve warm!
Last year, as part of my husband's birthday dinner, he requested collard greens. As a white girl, this scared the heck outta me, I can't lie! I've tasted his family's greens and, well, it was intimidating to try and do just to the greens he's eaten before.
Lucky for me, he was a happy man. So much so that he asked me to make them for his parents on Thanksgiving. Again, intimidation set in. But I overcame it - and well, I think I've found my niche on this greens!
Collard Greens
Ingredients
4 lb collard greens (cleaned and cut)
1 lb bacon chopped
6 cups low-sodium chicken stock
2 cups water
1 large onion diced
1 large jalapeno diced
1 tsp minced garlic (or garlic powder, if that's all you have)
1 tsp seasoning salt
1/2 tsp black pepper
2 tbsp white distilled vinegar
Directions
Place bacon in pot and render over medium heat
Once bacon is mostly cooked, add diced onion and begin to sweat
Add minced garlic and cook for 1 minute
Pour in chicken stock, turn heat up to high and boil for 20 minutes
Reduce heat to medium and add in 2 cups of water
Begin adding greens to pot
Once all greens are added, sprinkle in seasoning salt and pepper
Add jalapeno and vinegar. Stir to combine
Cover pot and simmer for 1 hour 10 min on medium heat
Check periodically, stirring and adding additional stock/water, if needed
Enjoy the tender, delicious collard greens with a kick!
