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Gimme some oven » Blog Archive Garlic Cheddar Biscuits (a la "Red Lobster") Recipe

Gimme some oven » Blog Archive Garlic Cheddar Biscuits (a la "Red Lobster") Recipe
TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Read more Read more That recipe is coming on the blog tomorrow.

Chocolate Therapy: Crockpot Chicken Tacos I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. *I use Old El Paso Reduced Sodium for the seasoning. Here is the tortilla soup recipe from one of the readers.

Creamy Chicken and Bacon Pastry Pockets These little pastries are filled with a cheesy, savory filling. I’ll tell you right now- they’re addictive! They don’t require a lot of ingredients and you can eat them warm or at room temp, which is always a plus. These work just as great for anafternoon picnic as they do for a fancy appetizer at a party or wedding shower. Read on to see how we do it! If you’ve never used puff pastry before, it’s found in the freezer section of the grocery store. While that’s happening, mix up your filling. Roll out the pastry and then use a pizza cutter to slice into squares. Place a little spoonful of filling on each square, Have a little bowl of water nearby and use a wet finger to moisten the edges. That’s where the magic happens and those little pastries puff up tall and flaky. While that pastry is puffing up to perfection, the insides are warming up and all of that cheese is melting. They’re amazing warm, but they actually taste great at room temperature as well. Recipe by Our Best Bites

Baked Cheesy Chicken Bake Today’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms. Now I know the sun-dried tomatoes aren’t something most of you probably keep on had, so you could just leave them out if you like. Then just up the amount of chicken or mushrooms by 1 cup or I was thinking some broccoli or asparagus tips would also work well in place of the tomatoes. Another great thing about this recipe is it makes two – 2 quart dishes. When I made this recipe I also decided to try it with some pasta samples that I had received from Ronzoni . Finally, the winner of the “Nourish Your Inner Goddess” giveaway from Yoplait and MyBlogSpark is: Kate who said: I always love any kind of berry yogurt. Congrats Kate! Baked Cheesy Chicken Penne Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Be Sociable, Share!

Giant Paprika Cheddar Drop Biscuits Here are a few Monday confessions I feel compelled to get off my chest: I’ve given up working out for the new year. I don’t wanna do. I just bought a vacuum, and I’m too embarrassed to tell you how long I went without one. I’m secretly seriously competitive. I don’t use parchment paper when I’m supposed to. I don’t like to buy myself fancy kitchen equipment. I made these Giant Paprika Cheddar Biscuits last week around ten in the morning. Again… I’ve given up working out for the new year, which I obviously must feel bad about because here I am mentioning it again. About the biscuits: super easy, delicately spiced with sweet paprika from Spain (thank you Rachel!) These pretties would be just lovely for breakfast with a fried egg and sliced tomato, or with an equally giant pot of Turkey Chili. Paprika Cheddar Drop Biscuits adapted from Martha Stewart’s Baking Handbook Print this Recipe! makes 8 giant biscuits or 12 smaller biscuits 2 1/4 cups all-purpose flour 1 1/4 teaspoon baking powder

Food Swoon | Pasta With Lemon Cream And Shrimp I’ve procrastinated to the point that I’m sharing an Olympics-inspired recipe after the Olympics are over. Sorry. But it’s fitting because this recipe is inspired in part by a memorable meal I had in Greece the week after the 2004 Athens Olympics ended. In my sportswriting heyday, I worked a few contract gigs for NBC’s website, It should be noted that in 2000 the internet was still a relatively new media tool. Following the Sydney Olympics, I worked as a copy editor for the 2002 Salt Lake Games and as the tennis and softball web producer for the 2004 Athens Games. (On my way to a tennis match wearing the bazillion required credentials) (On the job) I never had much time to explore on-location during these gigs – Olympic coverage is a 24/7 operation and many NBC employees work 13-hour shifts start to finish. (In the stands) When Athens rolled around, I got smart and tacked on a few days at the end to travel. And every nook and cranny is postcard pretty.

Simple Noodles Alfredo Recipe Be Sociable, Share! With many of the schools getting started it is nice to have a recipe on hand that’s quick, simple, and something the whole family would enjoy. This Simple Noodles Alfredo recipe has very little prep and cooking time and would go great with almost any kind of meat recipe. Ingredients 1 (8 ounce) package wide egg noodles 1/2 cup butter or margarine 1/2 cup heavy whipping cream 1 cup grated Parmesan cheese 1 tablespoon dried parsley 1/4 teaspoon salt Fresh Parsley for garnish (optional) Course ground black pepper to taste Directions 1. 2. 3. 4. Garnish with fresh parsley

Linguine with garlic, chilli, herbs and pine nuts | a splash of vanilla I love this pasta dish. It’s my go-to recipe when my loved ones or I need a quick pick-me-up, comforting meal. It’s quite rich and satisfying and you don’t need a huge amount. It’s best with long pasta; either linguine or spaghetti. You can add as much or little garlic as you like. My other half likes a lot of garlic, I like a small amount so I usually compromise. Recipe for linguine with garlic, chilli, herbs and pine nuts: 240g linguine 1/4 cup extra virgin olive oil Grated lemon zest, to taste Pinch chilli flakes or 1 diced, fresh chilli (seeds removed if you prefer) 2 large cloves garlic, crushed A handful continental parsley or basil roughly chopped 100g baby spinach if you have it Freshly ground black pepper and sea salt Parmesan cheese, grated 30g toasted pine nuts Add linguine to boiling, salted water – check if tender after 10-11 minutes then drain, reserving a cup of the pasta water. Drain pasta and add back to the pan on the hotplate. Serves: 2 large or 3 small

Irish beef stew with beer Irish beef stew with beer Zainspirowałam się sesją zdjęciową na stronie Jul's Kitchen. Czasem tak robię - zbieram zdjęcia, które mi się podobają i inspiruję się na przykład ułożeniem. Staram się jednocześnie niczego nie kopiować. Gulasz natomiast chodził za mną już od jakiegoś czasu, w końcu zrobiłam ten, przyciągnęło mnie do niego Irlandzkie piwo (miał być Guiness, ale nie znalazłam niestety). W oryginale Jul użyła szybkowaru i chyba pozazdrościłam jej wynalazku, bo całość miała gotową w 30 minut. Gulasz wołowy z piwem irlandzkim duża porcja na około 5 osób Cebulę pokroić na cienkie plasterki i podsmażyć aż się zeszkli, Przerzucić do garnka na gulasz. Click read more (czytaj więcej, under "pin it") for the English version! I was inspired by the photo shoot at Jul's Kitchen. Stew has been on my mind for quite some time now, and finally I made it. In the original recipe, Jul uses pressure cooker and I envy her having such an invention, because the whole meal was ready in 30 minutes. Enjoy!

Naan | Asian flatbread | Baking for the Masses I love to bake, I mean is not a passion per se, but being able to make your own stuff and experiment new things is just awesome. However, I do have a passion for bread and this beautiful Naan is my latest fixation. I have been making it continuously for the past couple of weeks and I don’t think I had enough yet. Anyway, here’s my recipe. I always start by activating the yeast [duh], which is pretty basic as you probably have noticed. Measure ⅔ cup of plain yogurt. Add 3½ cups of flour in the bowl of your mixer, 1 tsp of baking powder, 2 tbsp vegetable oil, 1½ tsp salt and mix them all together for a bit. When you are done, oil the dough, cover it with a cloth or saran wrap and let it rise until it doubles in size, usually 2-4 hours but heck I never wait that long, I’m getting hungry fast when I bake. Turn your dough onto a floured surface and knead it for another minute, then cut it into 8 equal pieces. While you flatten them out, preheat your oven to 450° F / 230° C. Ingredients

Cheesy Bacon Ranch Pull Apart Bread Y’all are going to hate me for this. You’ll never forgive me. You’ll shun me. You’ll kick me off the internet and call me names. I don’t care, though. You see, I made this bread. I’m sorry. In fact, let’s all just blame Jessica for this. Trust me when I tell you that this bread is addicting. Cheesy Bacon Ranch Pull Apart Bread Ingredients Cheesy Bacon Ranch Pull Apart Breadadapted from How Sweet Eats1 3/4 cups all-purpose flour1 cup whole wheat flour1 tablespoon sugar2 1/4 teaspoons instant yeast1 teaspoon salt1 packet dry ranch dressing or dip mix4 slices bacon, cooked and crumbled1/4 cup chopped chives1/3 cup milk (whole or 2%)1/4 cup butter1/4 cup water2 eggs12 ounces freshly grated sharp cheddar cheese Instructions adapted from How Sweet Eats Don’t miss a post!

Parmesan Roasted Potatoes There’s one very important fact I have not shared with you yet. You know what? I love potatoes. See? Not only do I love potatoes but I also am a very avid potato recipes collector. I’ve already gathered many potato related recipes and I am definitely going to share many of them with you. I’ve discovered this gem of a recipe over at sweet Gaby’s blog, and I will forever be thankful for that moment. These potatoes have cheese, these potatoes have garlic, these potatoes are simply good… To prepare them, you need these simple ingredients. The preparation is very simple too. 1. 2. The sides of the potato cubes should be about 3/4 inch long (2 cm). And the cubes are definitely not going to be even, but don’t let that bother you. 3. 4. 5. 6. 7. 8. Serve with a little dusting of sea salt if desired. Oh, and most importantly – enjoy, dear friends. These lovely garlic and cheese potatoes can be eaten as is, or with vegetable salad, or with any kind of your favorite meat. Love, Petra

Outback Steakhouse Macaroni and Cheese Recipe | Italian Recipes | Simple Recipes Be Sociable, Share! Another knock off recipe that is very close to the original from Outback Steakhouse’s Macaroni and Cheese. This recipe is very simple with a minimal amount of ingredients. There is a good chance you may have most, or all of it on hand already. Outback Steakhouse Macaroni and Cheese Recipe Author: Admin Recipe type: Entree Serves: 4 Ingredients 1 (12 ounce) packages of medium-size rigatoni pasta or elbow macaroni3 tablespoons butter2 tablespoons flour1½ cups milkSalt and pepper to taste⅛ teaspoon paprika½ lb store-brand processed cheese, cubed (Velveeta or American) Instructions Prepare rigatoni or elbow macaroni using package instructions.