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!
Oh yea I said it. I’ve been on the kale train and rocking the kale shirt long before Queen Bey. And by request I’m tossing in more veggie recipes! This one includes bacon… but you can leave that out.
braised rainbow kale
- 6 cups raw rainbow kale (or regs green kale) washed and chopped
- 3 slices of thick cut bacon chopped
- 4 Tablespoons red wine vinegar
- 1/2 onion diced
- 3 cloves garlic minced
- 1 Tablespoon brown sugar
- 1/4 teaspoon red pepper (or more!)
- Salt and Pep
In a large skillet cook off the chopped bacon strips! Pull them out when crispy and drain on a paper towel. Pour most (but not all) of the grease.
Toss in the onion and garlic – cook for about 2 minutes over medium high heat. Add the vinegar, sugar, and red pepper and give it a spin around the pan.
Load it up with kale! Use tongs turn the kale in your sauce coating all the leaves as the begin wilt down. You can let them go as long or as little as you’d like- depending on your desired crunchiness.When you’ve reached wilted yet crunchy perfection stir back in bacon and season with salt and pep to taste!
If you opted for the pig free version – begin with some EVOO or coconut oil. About 2 teaspoons should do the trick.
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!
I love baking. But to be honest I am not great at it. I love the “pinch of this, dash of that” style of cooking. Which doesn’t work well with the chemistry required in baking. Today I got a wild hair to bake bread and in a crazy plot twist… I didn’t screw it up. It was crunchy on the outside and chewy inside. Dang, I’m good.
4 INGREDIENT bread
- 3 cups AP flour
- 1 3/4 teaspoon kosher salt
- 1 packet rapid yeast
- 1 1/2 cup water
Tools: Cast iron coated dutch oven
Mix flour, salt and yeast together in a large bowl. Mix in the water and an ugly, loose dough will form. Plop that dough into a bowl that you have spritzed with cooking spay and cover with a cooking towel. Allow this dough to proof and rise at room temp until it doubles in size. Don’t think in terms of time- think in terms of is this ish 2x as big as when I started.
Once your dough has doubled preheat your oven to 450 degrees. Place your dutch oven in the stove for 30 minutes. While the pot is heating, punch down your dough and dump it out onto a floured surface. (Mine was hideous.. I was certain this was the end. Don’t give up.)
Dust the top with flour and kneed until a ball forms. Cover with the towel until the dutch oven is ready. (Mine looked legit. Still anticipated failure.)
Drop the ball into the dutch oven and put the lid on. Bake for 30 minutes then remove the lid and bake for an additional 15 minutes.
I made bread. Boom.
Poblano peppers are perfect. They have flavor and a subtle heat. They come alive when roasted and you can truly stuff them with anything. I’ve been trying to ease off the carb train (which is funny because I also have begun to bake bread) so I didn’t want to stuff them with rice. Clearly jicama is the next choice… said no one ever….
jicama and andouille stuffed poblano peppers
- 2 cups jicama diced
- 3 poblano peppers
- 2 andouille sausages diced
- 1/2 red onion diced
- 1 avocado diced
- 1/2 teaspoon cumin
- 1/2 dried cilantro (or 1T fresh)
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon smoked paprika
- Big pinch of salt and pep
Roast the peppers in a 400 degree oven for about 20 minutes. Allow them to cool before handling them! Slice in half and remove the seeds and pulp. Set aside.
In a large mixing bowl mix jicama, sausage, onion, avocado and spices. Fill the peppers with your mixture and pop back into the hot oven. Cook covered for 20-30 minutes.
The jicama doesn’t completely soften but the texture is similar to the classic rice filling! Top with cheese, sour cream, salsa or cilantro!
I can’t honestly say that I have a favorite food because it changes daily. But I do have a favorite weeknight meal and it’s only recently gone into rotation. It’s flipping delicious and so quick!
spaghetti squash with bacon spiach and goat cheese
- 1 spaghetti squash
- 3 slices of thick cut bacon
- 3oz garlic and herb goat cheese
- 1 bag baby spinach
- 1 teaspoon reserved bacon renderings (aka grease of the gods)
- 2 Tablespoons red wine vinegar
- 1 Tablespoon maple syrup
- Salt and Pep
- 1 egg (optional)
Halve the spaghetti squash and scoop out the seeds. Drizzle lightly with EVOO and place face down on a cookie sheet. Bake at 400 degrees until tender, about 25 minutes.
At the same time bake off the bacon and save one teaspoon of the grease. Crumble the bacon when cooked. Let your squash cool slightly before using a fork to scrape down the flesh to make the “spaghetti”. Set aside.
In a large skillet add the bacon grease, red wine vinegar and syrup. When it’s warm add the spinach, a handful at a time as it wilts down. Toss in the bacon and add the squash. Stir to combine. Add the crumbled goat cheese (just use your fingers to break it up), salt and pep and it’s ready to serve! I topped mine with a poached egg, because I’ve yet to find something an egg doesn’t improve. Also protein. Boom.
Sweet, smokey, creamy, crunchy, tart- this quick dish has it all. It’s even yummy cold for lunch the next day!
Pear Gallette with St. Germain Whipped Cream
I am not fancy. I cook wearing yoga pants and oversized bro tanks with a terribly messy bun. But I believe you don’t have to be fancy to eat fancy. Food is and should be accessible to everyone – it’s a fabulous equalizer. This gallette is really a quick and dirty rustic pie with a fancy name.
Pear Gallette with St. Germaine Whipped Cream
- One pie crust (homemade or store bought)
- 3 ripe pears peeled and sliced
- ½ cup sugar
- 1/8 teaspoon cinnamon
- 2 dashed of nutmeg
- Squeeze of lemon juice
- 1 cup whipping cream
- 1 Tablespoon St. Germain
- 1 Tablespoon sugar (powdered or granulated)
Preheat the oven to 375 degrees. On a sheet pan lay out your crust and set aside.
Toss your sliced pears in a squeeze of lemon. Mix the sugar, cinnamon and nutmeg then dust them over the fruit. Pour this mixture into the center of your prepared crust- leaving a two inch border or crust. Begin to fold up the edges overlapping them slightly.
Brush the exposed crust with egg wash (one beaten egg with a dash of water) and sprinkle with sugar. Bake until the crust is golden, about 15 minutes.
For the whipped topping beat the cold whipping cream, St. Germain and sugar at a high speed until beautiful peaks of love form.
Dollop on your galette and you’re practically french.