Tuesday, November 25, 2014

Red Lobster Cheddar Bay Biscuits - Damn Delicious

Red Lobster Cheddar Bay Biscuits - Damn Delicious



RED LOBSTER CHEDDAR BAY BISCUITS
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Yield10 biscuits
These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!
INGREDIENTS
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded sharp cheddar cheese
  • FOR THE TOPPING
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon garlic powder
INSTRUCTIONS
  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
  • In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
  • Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
  • For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  • Serve immediately.

Sunday, November 16, 2014

Healthy Roasted Veggies and Pasta



Toss whatever vegetables you like in a baking pan or dish with olive oil, a dash of lemon juice, and Italian seasonings and bake at 450 to 500.

Boil pasta. When done toss with the roasted vegetables and more seasoning and Italian salad dressing and vinegar and cheese.


There are many variations on this dish.

No-Cream Pasta Primavera Recipe - Allrecipes.com




Wednesday, September 10, 2014

Chipotle Tacos

Basic Chipotle Tacos Recipe

1 lb. pork or chicken strips or beef or vegetarian alternatives
3 tbsp. apple cider vinegar
1/2 sweet onion chopped
1 sweet bell pepper or 3-4 sweet mini-peppers chopped
2 celery stocks chopped or med. zucchini
6 tortillas or 12 taco shells
1 1/2 tsp minced garlic
1 tsp minced onions
1/2 to 1 tsp oregano
1 tsp cumin
1 tsp chipotle ground chili pepper
1 lb. salsa, preferably fresh (amount to taste)
Juice of 1/2 lime optional.


Toppings:
lettuce chopped or small pieces
small tomato chopped
shredded cheese or vegetarian cheese
cabbage or kale chopped optional
sour cream optional
fresh cilantro optional
thinly sliced radishes optional
roasted garlic cloves optional
chopped marinated chipotle pepper optional
sliced jalapeno optional
salsa, preferably fresh, optional
sliced jicama, optional
thinly sliced marinated mangos, optional
thinly sliced avocados optional
guacamole optional
limes cut in half or quarters optional


Heat large skillet over med heat. Lightly spray with cooking oil and add meat and veggies and cook for 5 minutes. After 5 minutes add salsa and spices and cook for 10 minutes more or until done.

While cooking prepare lettuce, tomatoes and cheese/vegetarian cheese for toppings. Fresh cilantro, more squeezed lime juice and sour cream and other toppings optional.

Place taco mixture in warm tortillas or taco shells, add toppings.

Serve with rice and beans or corn or salad.

Thursday, March 06, 2014

Steve's high-protein, high-fiber, low-carb bread


Steve Bloch is an interesting guy on the Internet and I ran across this recipe after I came across his comparing the deficit reduction powers of the different parties.


Ingredients

  • 4 cups water
  • 1-4 Tbsp. honey, molasses, maple syrup, etc.  (Artificial sweetener won't work, but this is a tiny amount of sugar in 4 loaves of bread, and the yeast will eat most of it before you do anyway.)
  • 1-2 packets dried yeast.  (I plan to try this with an ongoing yeast culture, but haven't done that experiment yet.)
  • 6 eggs
  • 1/4 to 1/2 cup vegetable oil (canola, grapeseed, corn, sunflower, or "light" olive)
  • 2 cups soy powder (I use Fearn)
  • 2 cups whole wheat flour (I use King Arthur)
  • 2 Tbsp. salt or KCl.  (Do not reduce this; if you use less than 1 Tbsp. salt per cup of soy flour, it'll taste like sawdust.)
  • 1/2 cup flaxseed or flaxseed meal
  • 1/2 cup wheat germ
  • optional: 1/2 cup buckwheat flour, or oat flour, or your favorite high-fiber flour
  • 1/2 cup wheat bran
  • optional: 1/4 to 1/2 cup whole wheat berries, whole oat berries or steel-cut oats. combined with an equal amount of water and microwaved on low power for a few minutes.
  • 4-6 cups wheat gluten (I use Bob's Red Mill)

Directions

  • Heat half of the water to a little above body temperature.
  • Pour into large mixing bowl.
  • Mix in honey and yeast with a wire whisk.
  • Let sit for a few minutes while you crack eggs into a separate bowl.
  • Once the yeast mixture has generated a thick "foam" on top of the liquid, add eggs, oil, and remaining water and mix with whisk.
  • Mix in soy powder, salt, and whole wheat flour with whisk.
  • Mix in flaxseed, wheat germ, wheat bran, and optional other flours with whisk.
  • Switch utensils from whisk to wooden spoon; mix some more.
  • Add optional whole grains.
  • Add wheat gluten, a cup at a time, until you can't use the spoon any more.
  • Switch utensils from wooden spoon to hands.
  • Turn dough out onto board or counter floured with wheat gluten; knead 100 strokes, adding wheat gluten as necessary to keep it from sticking.
  • Put dough back into bowl, put in a warm, moist place (or a warm place and use a plant mister), cover with a cloth, and let rise for two hours or so.
  • Punch down the dough, turn out onto aforementioned board or counter, and knead another 50 strokes.
  • Divide dough in fourths.
  • Knead each fourth about 25 strokes, shape into loaves, and put into buttered or oiled loaf pans.
  • (I often slash the tops with a sharp knife "to give it leave to rise".)
  • Put loaf pans in aforementioned warm, moist place, cover with a cloth, and let rise for two hours or so.
  • Heat oven to 350-400 Fahrenheit.
  • (I often put a pan of hot water into the oven to keep the humidity up while the bread is baking.)
  • optional: brush surface of loaves with water (for a thin, crisp crust), milk (for a softer, dark crust), egg yolk (for a golden crust), or egg white (for a crisp, dark crust).
  • Bake for 30-40 minutes or until it looks and sounds done.
  • Let cool on wire racks before ripping it open.