Category Archives: Savory

Super Simple Cream Biscuits

Don’t worry, guys: I haven’t died; it’s just the end of tax season. Well to be more specific, it was the end of tax season. Now I am sitting here, in what remains of my life after pulling 10-12 hour work days, and trying to find the motivation to start working reconnecting with the rest of the world. Step one, put on glitter shoes; step two, use the internet for something other than Facebook. Before things went completely to hell, I did manage to work in another recipe from my new challenge book. I figured since my first recipe was from the “muffin” section, it only made sense for me to try something from the “biscuit” sections this time around. It’s all about balance, people. Okay, also what I have in the fridge, but you get what I am saying.

I went for the very first recipe in the section, and I was very, very pleased with the results. So was Andy. And Stanley who got up on the stove and ate the top off of a biscuit or two before we caught him. 

Notes:

  • I only have one teeny issue with this recipe: I had to add a splash more of the cream than it called for, since I just couldn’t get the mixture so come together the way it was supposed to. This led to just a bit over-mixing, which the recipe warns you about. I think with a couple more tries, I will have this down perfectly, and I will be able throw together a batch in next to no time. Andy is already counting the days until he can say goodbye to the canned biscuits forever 🙂

Mediterranean Bites

My mom is planing to visit in a couple of weeks and I am already planning my shopping list and menu. While Andy doesn’t mind the vegetarian fare, I try not to “inflict” my dietary restrictions on house guests. Not that I think every non-vegetarian has to have meat in every meal, but coming from me it can sometimes be misconstrued as trying to trick them or force them into my way of doing things. While I’ll still probably pick up some bacon and chicken (or something along those lines) I did find a meat-free meal that we can all enjoy. Featured on Cupcakes and Cashmere, these Mediterranean bites are a great way to make sure there is a little something for everyone.

Medi 1 Medi 2 Medi 3 Medi 4 Medi 5

Bonus points for being something you can whip up 15min or less, since most of it is pre-made. You can see the full post here, which includes a recipe for the tzatziki sauce

 

All images from here.


Cheddar Buttermilk Waffle BLTS

I have been a little under the weather this week. Consequently, dinner hasn’t been my biggest priority, although I did pull it together enough to make marscapone stuffed french toast with honey, blueberries and pistachios. It was crazy good, not gonna lie, but mostly it’s been whatever I can throw together in the time it takes Andy to drive home. I can’t say that today will be any different, but if I were feeling motivated, I would be making these gorgeous Cheddar Buttermilk Waffle BLTS from Joy the Baker (with vegetarian bacon for me of course).

Cheddar Buttermilk Waffle BLT

cheddar buttermilk waffle BLT

Cheddar Buttermilk Waffle BLT

Cheddar Buttermilk Waffle BLT

You’ll have to click over to her blog for the recipe, and to see more of her adorable orange cat Tron-cat (he looks so much like Oliver!). I just wanted to share some of these mouthwatering photos. Suddenly take out doesn’t seem as appealing does it?

All images from Joy the Baker.

 


Artisanal Toast

I was thrilled when I saw these recipes for Artisanal Toast on Cupcakes & Cashmere. Andy and I have been experimenting with different types of bread and even baking our own bread lately, and I always feel bad making something boring with something “special”. Especially when that something “special” took 3 hours to make.

Toast 1

 

Lox + Chive Cream Cheese

Ingredients: Cream Cheese, Chives, Lox, Dill, Capers, Lemon

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toast5

Mediterranean Veggie

Ingredients: Tomato+Garlic Hummus, Sprouts, Cucumber, Tomato, Feta, Olive Oil

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toast6

Avocado with a Kick

Ingredients: Avocado, Radish, Shallot, Lemon Zest, Maldon Sea Salt, Olive Oil, Red Chili Flakes

toast4
toast8

Peanut Butter + Banana + Sea Salt

Ingredients: Peanut Butter (unsalted), Banana, Honey, Maldon Sea Salt, Ground Cinnamon

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toast7

I guess it could be argued that incorporating a “special” ingredient counteracts the boring, but I am going to use this post as an excuse to make fancy toast for breakfast. And by me I mean Andy. You here that honey? I want fancy toast for breakfast tomorrow.

Images and recipes from Cupcakes & Cashmere.


Boiled Peanuts

Growing up in the south is a little weird, you don’t grow up knowing it’s weird, but you quickly figure it out once you travel north of the Carolinas. Take for instance sweet tea, we always, and I do mean always, had a pitcher of sweet iced tea in the fridge growing up. It was one of the first things I learned how to “make” as a child, and lord help you if you had the last glass and forgot to make more. I didn’t know this wasn’t a standard beverage option, until I visited Boston for the first time.

We were at dinner, and I, with out thinking, asked the waiter for sweet tea. He was really confused by my request and we ended up in a five minute conversation with me explaining what this “sweet tea” was. The waiter was really nice about it, he laughed and told me that he’d never heard of making tea that way. He brought me some raspberry tea instead, insisting that it was the northern equivalent. Nothing like sweet tea, but I appreciated the gesture. I had a similar eye-opening moment when one of my favorite bloggers wrote about making, what she had heard was a southern delicacy, boiled peanuts.

Boiled Peanuts Boiled Peanuts 1 Boiled Peanuts 2

1 pound of raw “green” peanuts (not the color green, but fresh raw peanuts)
1/4 cup kosher salt (or 2 Tbsp table salt)
4 cups water
2 Tbsp Old Bay Seasoning, smoked paprika, shrimp boil mix, or even star anise (optional)

Thoroughly rinse raw unshelled peanuts in water.Put water, salt, seasoning (if desired), peanuts in a large stockpot. Bring to a low boil. Cover and reduce the heat just enough to maintain a low boil. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness. Drain. Eat up within a couple of days. Boiled peanuts don’t save as well as dry.

Southern, absolutely, but I wouldn’t call boiled peanuts a delicacy. They’re dirt cheap to make, and you can buy them at almost any roadside fruit stand or bait shop across the state, but I guess if you’d never tried them…

Tutorial and images from Wit & Whistle.