Cheddar Biscuits, Inspired by Red Lobster

This is an ispirational recipe from Red Lobster’s Cheddar Biscuits, from www.fortysomething.ca. Myself as well have not had Red Lobster biscuits in awhile. I cant wait to make theses and give my review.

Cheddar Biscuits (Like Red Lobster’s)

cheddarbiscuits-thumb.pngWonderful, cheesy biscuits that are quick to make for any meal, reminiscent of those other famous biscuits.

Cheddar Biscuits

ingredients

2 cups all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated cheddar cheese (sharp flavoured is best)
1/2 – 2/3 cups milk

3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

method

Preheat oven to 400° F.

In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn’t be sticky, just moist enough to hold together).

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.

Makes one dozen biscuits.


Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings

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Cheesecake stuffed Strawberries

I saw this recipe for the first time on www.nutmegnanny.com and fell in love. Trying new foods is another adventure for me and my stomach. I must try.

Cheesecake Stuffed Strawberries:

1 pound large strawberries

8oz. block cream cheese – soft

3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling)

1 teaspoon vanilla extract (or use almond, lemon, etc. )

Graham cracker crumbs

Instructions:

Rinse strawberries and cut around the top of the strawberry.  Remove the top and clean out inside with a paring knife if necessary.  I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. One strawberries are prepped set aside.

Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries.  Once strawberries are filled dip the top in graham cracker crumbs.  Devour and fall in love.

You could also drizzle or dip strawberries in chocolate if desired.

Recipe for Whole Wheat Orzo and Grilled Vegetable Salad with Feta, Olives, and Herbs

So far, this Whole Wheat Orzo Salad is my favorite new salad recipe this summer!
I’m becoming just a little infatuated with whole wheat orzo.  I first tried it last year in a very tasty salad with tomatoes, Kalamata olives, and feta, and I’ve already made the salad featured in this post three times and gobbled it up each time.  If you’re not familiar with orzo, it’s a tiny pasta shaped similar to rice but slightly bigger.   It’s often used in soups and pilafs, but it’s also a perfect pasta salad ingredient because it letts the pasta take a supporting role and puts the spotlight on the other ingredients.  Orzo is made with wheat, but for a gluten-free alternative I think brown rice would also be great in any salad that uses orzo.

I loved orzo long before knew about the South Beach Diet, but I only discovered whole wheat orzo last year.  In Salt Lake I can find both DeLallo Organic Whole Wheat Orzo and Rice Select Whole Wheat Orzo at Whole Foods.  If any readers have seen whole wheat orzo in other stores, let us know in the comments where you’ve found it.
Cook the orzo until it’s barely al dente (follow package directions for cooking time) and then drain and let cool.
Cut the zucchini and red bell peppers into fourths and brush with olive oil and Italian seasoning.  (I used Penzeys Pasta Sprinkle, which has sweet basil, Turkish oregano, thyme, and garlic.)
Grill the vegetables on high until they are cooked, but still slightly crisp, about 10-15 minutes.  Turn several times to get lots of grill marks.  Let vegetables cool for a few minutes.

Slice the green onions and chop the herbs.  (I used a combination or oregano and basil and increased the amount of herbs.)

Whisk together olive oil, red wine vinegar, Dijon, and dried oregano to make the dressing.

When the vegetables are cool, you should be able to pull the skins right off the red bell peppers (the skins are on the right.)  Cut peppers and zucchini into bite-sized pieces.
Put the zucchini and peppers into a bowl large enough to hold all the salad, add about 1/3 of the dressing, and stir so the vegetables are all coated with dressing.

Let the vegetables marinate in the dressing while you slice the olives in half and crumble the Feta.

Stir in the orzo, green onions, and herbs and add just enough dressing to moisten the salad.

Then gently stir in the olives and crumbled feta.  Season salad to taste with salt and fresh ground black pepper and serve room temperature or slightly chilled.

Whole Wheat Orzo and Grilled Vegetable Salad with Feta, Olives, and Herbs
(Makes about 6 servings, adapted from a recipe by Pamela Anderson for Fine Cooking.)

Ingredients:
1 cup whole wheat orzo, cooked according to package directions
2 small zucchini
1 large red bell pepper
olive oil, for brushing vegetables
Italian seasoning or other dried herb seasoning (I used Penzey’s Pasta Sprinkle)
1 can black olives, drained and cut in half
1/4 cup thinly sliced green onions
2 T chopped fresh basil
2 T chopped fresh oregano
(or use 4 T chopped fresh herbs of your choice such as parsley, mint, thyme, or chives)
1 can  black olives, drained and cut in half  (6 oz. drained)
1/2 cup Feta cheese, crumbled

Dressing Ingredients:
1/4 cup olive oil
2 T red wine vinegar
1 T Dijon mustard
1/2 tsp. dried oregano

Instructions:

Preheat grill to high.  Cook orzo according to package directions, being careful not to overcook.  Drain and let cool while you prep other ingredients.
Cut the zucchini and red bell pepper lengthwise into fourths and remove seeds and stem from pepper.  Brush the vegetables on both sides with olive oil and sprinkle with dried herb mix.  Turn the grill down to medium-high, then grill vegetables until they are cooked, but still slightly crisp, about 10-15 minutes.  I turned them several times so I had grill marks on all the sides.  Remove vegetables and let them cool.
Thinly slice green onions and chop fresh herbs.  Whisk together the olive oil, red wine vinegar, Dijon, and dried oregano to make the dressing.
When vegetables are cool enough to handle easily, pull the skins off red peppers.  (They should come off fairly easily, but no worries if some of the skin stays on.  You can put the peppers in a bowl and cover it with cling-wrap to “steam” them if you want to be sure you get all the skin off, but I didn’t have any trouble removing it without doing that.)  Cut the zucchini and pepper into bite-sized pieces and put into a plastic bowl large enough to hold all the salad ingredients.  Add about 1/3 of dressing and stir so all the vegetable pieces are coated with dressing.
Let the vegetables marinate while you drain olives, cut them into half, and crumble the feta.  Add the cooked orzo, green onions, and herbs to the vegetables and add enough dressing to moisten all ingredients.  (You may not need all the dressing.)  Gently stir in the olives and crumbled feta.
Serve at room temperature or slightly chilled.  This salad will stay good in the fridge for several days, but only if you’re able to stop eating it!

South Beach Suggestions:
This salad is loaded with low-glycemic ingredients, but to make it more suitable for phase 2 or 3 of the South Beach Diet I used whole wheat orzo and slightly decreased the amount of pasta in proportion to the other ingredients.  This recipe isn’t particularly low in fat, but other than the Feta cheese, it is what is considered to be “good fat” for the South Beach Diet.

More Salads You Could Make with Whole Wheat Orzo:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Whole Wheat Orzo Salad with Tomatoes, Kalamata Olives, Feta, and Herb Vinaigrette from Kalyn’s Kitchen
Cherry Tomato Orzo Salad from Simply Recipes
Cold Curried Orzo Salad from The Perfect Pantry
Greek Orzo Salad from My Baking Addiction
Lemon Orzo Salad with Asparagus, Spinach, and Feta from Two Peas and Their Pod
(Want even more recipes?  I find these recipes from other blogs using Food Blog Search.)   counter customizable free hit

Candied Yams

Right now my mouth is watering for some good candied yams. My mom so called made some but they were just not the way I wanted them made. I need a recipe.

Candied Sweet Potatoes Whole Sweet Potatoes1/3 Cup Brown Sugar1/4 Cup Granulated Sugar1/4 Cup Maragine1 Tbsp Vanilla Abstract1 Tsp Lemon Abstract