There are few things more divine that a hot, buttered biscuit drizzled with fresh honey. They’re borderline sinful. However, biscuits can be daunting to make. This southern staple shouldn’t freak you out! Just make sure the dough knows who is in control. (You, in case you were wondering. You’re in control.) Also, don’t a food processor. If you don’t have a pastry cutter you can use two knives.
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 scant tablespoon sugar
- 1 teaspoon salt
- 5 tablespoons cold, unsalted butter cut into cubs
- 1 cup buttermilk
Preheat the oven to 425 degrees. When you dice the butter into cubes go ahead and place it back into the fridge to harden up again. Cold butter is what creates a fluffy, flakey biscuit.
In a large bowl mix the flour, baking powder, salt and sugar together. Using a pastry cutter (or two knives) cut the butter into the dry ingredients. It takes a little time so be patient! You should have pea sized bits of butter before you move on. Then stir in the buttermilk until a ball forms.
On a surface dusted with flour dump out your dough ball of love- dust the top with flour as well! Press the dough into a rectangle then fold it in half. Then use a rolling pin to roll out the dough until it’s an inch thick. Then cut your biscuits with your biscuit cutter or choice – I use a large drinking glass. I fit 12 to a pan.
Bake until golden brown – about 12-15 minutes. Using pastry brush, brush hot biscuits with melted salted butter.
They should be illegal.
Chili is a great way to use up your pantry, feed a crowd and warm you up on a cold night. It sticks to your bones and just feels like cooler weather. Here is a quick base than mixes cans and fresh ingredients and plenty of spices. Top it off with tortilla chips or some crackers. YUM.
- 1 lbs lean ground beef
- 1 onion diced
- 4 cloves garlic, minced
- 2 peppers diced (any kind! Green bell, red bell, poblano!)
- 1 24oz can crushed tomatoes
- 1 can fire roasted diced tomatoes
- 1 can tomato sauce
- 1 can tomato paste
- 1 can black beans, rinsed
- 1 can kidney beans, rinsed
- 1 can pinto beans, rinsed
- 1 can corn, rinsed
- 2 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oregano
- Salt & Pep
In a large dutch, brown off the meat and pour off any excess grease. To the meat add fresh veggies (onion, garlic, peppers) and cook over medium heat until they soften. Then just dump! Tomatoes, beans, and spices all are tossed in the pot.Add salt and pepper to taste
Bring to a boil then simmer the chili covered, stirring every so often. The longer it perculates – the yummier it gets but cook it at least 1 hour!
Top with cheese, sour cream, green onion, hot sauce, and tortilla chips! You can mix up the chili by added chili in adobo sauce or coco powder. Try ground turkey or even go meat free!
Squash is delicious and varied. The hearty butternut squash, quirky patty pan, and refreshing summer squash – they all have place in my heart. Acorn squash as a particular favorite of mine. They’re nutty, slightly sweet and make the perfect fall dessert.
maple brown sugar roasted acorn squash
- 1 Acorn squash, halved and seeded
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- 2 Tablespoons maple syrup
- Pinch of salt
- Punch of cinnamon
Heat the oven to 400 degree. Place squash face down on a baking sheet lined with foil (less dishes). Roast for 1 hour or until the squash is tender and easily pierced with a fork.
While still warm flip the squash over and use it like a bowl! Fill each with butter, sugar, and syrup. It will begin to melt and mix into a sauce. Sprinkle the top with cinnamon and salt. E
Easy clean up and perfect fall flavors.
My birthday is tomorrow! Woohoo. I’ve reached the age where a birthday is pretty much just another day – BUT it’s a beautiful day where I can eat cake and carbs with ZERO guilt. I started the carb train a night early… so sue me.
ricotta and sausage stuffed shell in brown butter sweet potato sauce
- 1/2 lb Italian sausage browned and drained
- 1 package pasta shells
- 2 cups ricotta cheese
- 1/2 shredded parm cheese
- 1 egg
- 1/2 teaspoon Italian seansonig
- 3 Tablespoons butter
- 3 cloves of minced garlic
- 1 Tablespoon AP flour
- 1 cup boiled sweet potatoes
- 1/2 cup water
- 1 cup milk
- 1/4 teaspoon cayenne pepper
Boil the shells but don’t cook them all the way! About 9 minutes. Drain and cool and set aside.
In your ninja or blender – blitz potatoes and water! Set aside.
Mix cooled sausage, ricotta, 1/2 the parm, egg and Italian seasoning together. Set aside. (I like saying set aside. It’s like a check off a check list.)
Browned butter can be tricky but the key is DO NOT WALK AWAY FROM IT. Place your butter in a large skillet and melt the butter. Bubbles will begin to form as the butter melts, keep whisking the butter as it begins to turn brown. You’ll see the color change and smell the nuttiness.
Remove from heat and add the garlic, cook or about 30 seconds. Whisk in 1 Tablespoon of flour. Add the milk, sweet potato puree and pepper. Whisk well and slowly add the remaining parm. Poor this sauce into a baking dish.
Fill each shell with a heaping tablespoon of your cheese/sausage goodie then place in the dish. Bake off at 375 until bubbly! About 25 minutes. Top with grated parm and something green!
Lemon Butter Chicken
There are few things I love more than butter, lemon and cheese. This easy one has all three. Praise.
Lemon Butter Chicken: serves 6
- 6 bone in, skin on chicken thighs (calm down. just eat the dark meat)
- 1 cup chicken broth
- ½ cup milk
- ¼ cup grated parmesan
- 1 teaspoon thyme
- 3 cloves minced garlic
- Juice of one lemon
- 2 cups fresh spinach
- 2 Tablespoons butter
- Sale and Pep
Preheat your oven to 400 degrees.
Salt and pepper the chicken and brown on both sides in a large oven safe skillet- about 2-3 minutes per side. Remove chicken from the skillet and pour off any grease.
Add butter back into the hot skillet. Sauté the garlic in melted butter until it begins to turn golden. Add broth, milk, cheese, lemon juice, and thyme to the skillet and bring to a boil. The sauce will begin to thicken slightly so keep stirring. Add in your spinach and let it wilt.
Nestle the chicken back into the pan and pop it into the oven. Baked uncovered for 25-30 minutes.
Boom. Serve with a cauliflower mash or lots of crusty bread.