The Lovely Side: Easy No Egg, No Milk Biscuits
Between the Branston pickle, raspberry wheat beer bread, and Guinness Extra Stout brownies, it seems like all I'm doing lately is eating and sharing recipes. ;) Today isn't much different. After a weekend in Williamsburg, I ventured to my hometown of Osky to spend some time with family. Today I'm lounging around my parents' house doing some work, studying, cuddling with my dog Adalae and cat Io, and hanging out with my grandma. My grandma's the one that got me started on tea once upon a time. Luckily, a recipe came to mind. What You'll Need: 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons oil 1/3 cup water What You'll Do: Preheat oven to 450 degrees F. They turned out so tasty and a perfect little compliment to our hot tea.
Cooking Tips and Secrets, Chef Chuck Kerber | Pittsburgh Hot Plate PittsburghHotPlate.Com | Pittsburgh Restaurant Reviews | Food Blog| Cooking Tutorials And Much More | Food | Cooking | Recipes | Food Blog | Pittsburgh
Chef Chuck Kerber Cooking Tips Never wash mushrooms! If the fungi have dirt or debris on them, simply brush it off with a cloth. Leave your butter out. Make sure your meat is room temperature before cooking. When making meatballs or meatloaf, add some water to the mixture- the end result will be a moist and delicious. When making quick breads or cookies mix the dough just until it comes together. Just because it reads Organic, doesn’t mean the nutritional content differs from a non-organic product. Don’t buy pre-chopped garlic in water. Combine those bottles of left-over white and red wines to use for cooking later. Always rinse your rice before cooking until the water runs clear. For perfect hard-boiled eggs- start the eggs in a large pot with cold water and a tablespoon of salt. Place your fresh herbs in a wet-wrapped paper towel in the crisper. To keep your salt-shakers from clogging, throw a few kernels of uncooked rice in. Season EVERYTHING you cook. Sponges are havens for bacteria.
“Counterfeit” Red Lobster Cheddar Bay Biscuits
Preheat oven to 400 degrees F. If you have a baking stone, use it; if not, cover a cookie sheet with foil (shiny-side-down) and lightly spray surface. In a large bowl, combine flour, baking powder and 1-1/2 teaspoons of the garlic salt. Mix dry ingredients lightly with a fork. Cut 3/4 of the butter into small, tablespoon-sized cubes and cut them into the dry ingredients until well-incorporated. Fold the shredded cheddar cheese and half of the chives (or parsley) into the mixture. Bake biscuits for 15-18 minutes or until one feels mostly firm to the touch or flecks of tan have begun to dot the surface of the dough. While biscuits are baking, sprinkle remaining garlic salt and chives/parsley over the remaining 2 tablespoons of butter and microwave mixture for 20 seconds or until melted. As soon as the hot biscuits come out of the oven, brush the tops with butter/seasoning mixture. Refrigerate any leftover biscuits up to 3 days in an airtight zipper bag.
50 Slow Cooker Recipes
Life is busy around my house. Even though I have young kids, we are working on potty training, sharing, walking and just staying safe :) Toddlers are such a crazy and fun age! School is back in session, or almost back in session, and I am sure life is or will get busy taking kids to school, sporting events, extracurricular activities and pretty much anything that comes with the hustle and bustle of life. My mom was/is a huge fan of just throwing something in the crock pot in the morning and not having to worry about dinner the rest of the day. Thankfully, she has passed down that love to me! Crock Pot Honey Sesame Chicken Slow Cooker Salsa Verde Pork Cafe Rio Sweet Pork Cafe Rio Chicken Slow Cooker Chicken Parmesan Slow Cooker Chile Colorado Southwestern Beef Stew Crock Pot Chicken Tortilla Soup Crock Pot Sweet Apricot Chicken Slow Cooker Sauerkraut Soup Crock Pot Beef and Broccoli Honey Sauced Chicken Crock Pot Santa Fe Chicken Slow Cooker Berry Cobbler Slow Cooker Chicken and Mushrooms
Easiest Ever Garlic Bread Recipe
We’ve all been there. The soup, sauce, or whatever it is you’re making is almost ready and you have completely forgotten about the garlic bread. You madly dash to turn on the broiler and then realize that the soup, sauce, or whatever will be cold by the time the garlic bread is done. A wave of disappointment overtakes you as you realize what you will be missing. The following quickie garlic bread is made for situations such as these. Ingredients 1 to 4 slices of rustic breadA drizzle of olive oil for each sliceOne large fresh garlic clove Method 1 Toast one or two slices of bread. 2 Drizzle or brush a little olive oil over one side of the toasted bread. 3 Cut a garlic clove (peel still on) in half, on the diagonal. Alternatively, you can brush the toast with the garlic first, and then drizzle with olive oil or spread with butter. Tip: If you have leftover slices of garlic bread, cut them up into squares for croutons.
The Original Caramel Apple Jello Shots [With Real Apples]
Can you believe I actually spend time trying to figure out what kinds of food could be used as a vessel for jello shots? I'm not a lush I swear ... although my blog would have you totally fooled. It's just that, after filling lemons, limes, oranges and strawberries with vodka infused jello, I knew there had to be something else ... So we tried apples... and guess what? (If you wanted something with a little bit more alcohol content you could always try them out with Van Gogh Dutch Caramel Vodka instead of butterscotch schnapps) Or for a kid friendly, non-alcoholic version just use cold water mixed with two tablespoons of caramel syrup instead of butterscotch schnapps or vodka! 1. 2. 3. 4. 5. 6.
Garlic Bread Recipe
Method Method 1 - Toasted 1 Preheat oven to 350°F. 2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. 3 Remove pan from oven. 4 Remove from oven, let cool a minute. Method 2 - Soft Preheat oven to 350°F.
Guac-Deviled Eggs
Guac-Deviled Eggs So I was walking through Wal-Mart the other day when I stumbled into a whole aisle that appeared to have been stocked by the decorating committee of my 8th grade gradation ceremony: pastel, pastel, as far as the eye could see. (Hey, the ceremony could've been worse. I think the second choice was a Miami Vice theme. And I hate wearing shoes without socks.) Turns out it was the Easter aisle, which I presume to mean that the holiday will be coming up soon. Heck, I don't know. No, no, don't even try to explain it to me. I'm making my own eggs for Big Scary Rabbit Day this year. Check it out! Guac-Deviled Eggs Ingredients 4 omega-3 eggs, hard boiled 1 avocado, a little on the soft side is best 2 teaspoons of your favorite hot sauce 1 teaspoon lime juice, or a good squeeze natural pink sea salt and fresh ground pepper to taste paprika Instructions 1. 2. 3. 3. 4. Options: Endless, as always. So, stay out of your kiddo's Easter basket and try these instead.
Pepperjack Pull Bread Recipe, Cheesy Jalapeño Pull Bread Recipe
Method 1 Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices. 2 Place the shredded cheese in a large bowl. 3 Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. 4 Place in the oven for 15 minutes. Place on a serving board or plate to serve.
