Biscuits


2-Ingredient Never-Fail Cream Biscuits Recipe

Active:5 minsTotal:17 minsMakes:15 to 20 biscuits

Ingredients

  • 10 ounces (about 2 cups) self-rising flour
  • 2 tablespoons sugar (if making sweet shortcake-style biscuits)
  • 10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing

Directions

  1. Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.
  2. For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
  3. For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

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One Pan Baked Parmesan Chicken and Vegetables

Ingredients

  • 6 Tablespoons butter
  • 1 cup Italian seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • 6 boneless, skinless chicken breasts
  • 8 baby red potatoes diced
  • 1 pound asparagus cut into bite-sized pieces
  • 2 Tablespoons olive oil
  • salt and pepper to taste
  • 1 Tablespoon fresh parsley chopped


Instructions

Preheat oven to 400 degrees F.
Spray a baking sheet pan with nonstick cooking spray; set aside.
In a shallow dish, melt butter.
In another shallow dish combine breadcrumbs, Parmesan cheese, and garlic powder.
Dip chicken into butter and coat in crumb mixture; place in prepared pan.
In a large bowl, toss red potatoes and asparagus in olive oil and spread loosely around chicken in pan. Add salt and pepper to taste.
Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
Garnish with fresh parsley, if desired.

Notes

If you are not a green bean and red potato fan, you could easily replace them with any of the following:
Carrots
Mushrooms
Zucchini
Sweet potatoes
Squash
Broccoli
Cauliflower

https://www.sixsistersstuff.com/recipe/one-pan-baked-parmesan-chicken-and-vegetables/

Chimichangas

  • 1-2 lbs of chicken (breast or thighs)
  • Taco skillet sauce packet
  • burrito sized flour tortillas
  • 1 can Black beans or refried beans
  • Shredded cheese (cheddar or mexican blend)

Sear salted and peppered chicken (2 breasts or 4 thighs) until nicely colored. Add 1 ½ cups of red taco seasoning sauce (we use frontera taco skillet sauce), cover, let it lightly simmer for about 30 minutes. Remove the lid and let the sauce cook down until thickened.  Shred the chicken and toss to ensure pieces are evenly coated. 

Fill tortillas with shredded chicken, beans, and shredded cheese and roll into a burrito (use less filling than you think until you get an idea of how much to use). A slurry made from 1 tablespoon of flour to 3 tablespoons of water can help glue the burrito closed during frying.

Frying is done in 350 degree vegetable oil, a couple minutes on each side until golden brown.

Serve with hot sauce/salsa, sour creme (Mexican crema), and guacamole to taste.

Inspired by https://basicswithbabish.co/basicsepisodes/chimichangas
His video is an excellent tutorial and includes more scratch-made components if you want to up your game.

Santa Maria Grilled Tri-Tip Beef

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1.5 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 (2.5 pound) beef tri-tip roast
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
1/2 teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.
Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

From: https://www.allrecipes.com/recipe/236992/santa-maria-grilled-tri-tip-beef/

Hearty Beef Queso Dip- from Kari

I lb ground beef

1 T garlic

1/2 c diced red pepper

1/2 c diced green pepper

1/2 cup diced onion

2 lbs queso cheese dip

Begin cooking beef and garlic in a skillet over medium high heat. Add bell peppers and onions. Cook until beef is cooked and vegetables are tender. Drain off excess juice. Add Queso cheese dip and stir over low heat until hot.

American Beauty Easy Lasagna

American Beauty Easy Lasagna

Ingredients:

16 oz American Beauty® Lasagna

1 lb ground beef

3 cups (24 oz. jar) pasta sauce

1 1/2 cups water

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 each eggs

1/4 cup fresh parsley, chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

Cooking Directions:

1. Prepare 9 lasagna noodles according to package directions. Pre-heat oven to 350° F.

2. In 2-quart saucepan over medium-high heat, brown meat; drain.

3. Add pasta sauce and water to saucepan with browned meant; simmer about 10 minutes.

4. Meanwhile, in a medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

5. Pour about 1 cup meat sauce on bottom of 11×7 inch baking dish.

6. Arrange 3 cooked pasta pieces lengthwise over sauce; cover with 1 cup meat sauce.

7. Spread one-half cheese filling over meat sauce.

8. Repeat layers of pasta, sauce and cheese filling.

9. Top with layer of pasta and remaining sauce; sprinkle mozzarella cheese. Cover with foil.

10. Bake 45 minutes.

11. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Spinach Salad with Bacon Dressing

• 8 ounces young spinach

• 2 large eggs

• 8 pieces thick-sliced bacon, chopped

• 3 tablespoons red wine vinegar

• 1 teaspoon sugar

• 1/2 teaspoon Dijon mustard

• Kosher salt and freshly ground black pepper

• 4 large white mushrooms, sliced

• 3 ounces red onion (1 small), very thinly sliced

Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Strawberry Cake

http://www.foodnetwork.com/recipes/paula-deen/simply-delicious-strawberry-cake-recipe/index.html

Ingredients

• 1 (18.25-ounce) box white cake mix

• 1 (3-ounce) box strawberry-flavored instant gelatin

• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed

• 4 large eggs

• 1/2 cup vegetable oil

• 1/4 cup water

• Strawberry cream cheese frosting, recipe follows

• Strawberry Cream Cheese Frosting

• 1/4 cup butter, softened

• 1 (8-ounce) package cream cheese, softened

• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed

• 1/2 teaspoon strawberry extract

• 7 cups confectioners’ sugar

• Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.