The Bomb Biscuits

When I think of biscuits, I think of my grandmother.  You know what I'm talking about.  I used to spend weekends with her as a child and I loved eating breakfast at her house.  She always made homemade biscuits, and had this old pastry cutter that looked like it was from like 1914.  She would use it to cut shortening into flour with baking powder, and salt, then fold in buttermilk never measuring anything.  Then she would roll them out and cut out circle biscuits with a juice glass.  I always liked watching her do that.  Somehow I cannot recreate those biscuits, even with her recipe.  Maybe I need that juice glass.  I was recently trying out some different ways to make biscuits and came up with this delicious drop biscuit.  I decided to amp it up with some meat and cheese and they were the BOMB!!  My boyfriend hates when I say "the BOMB!", but it is the appropriate term.  These are good as a side or you can eat 6 of them for dinner like me.  Don't worry I punished myself for about 5 minutes for this.  Give them a try.  You won't be disappointed.

Big "K"s Loaded Drop Biscuits

1        Cup        Flour
2        Tbsp       Baking Powder
1/2     Tsp         Salt
1/2     Tsp         Garlic Powder
1/2     Cup        Melted Butter
1/2     Cup        Buttermilk
1        Cup        Shredded Smoked Cheddar
1/2     Cup        Chopped Ham
1/2     Cup        Chopped Green Onion

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper and spray with cooking spray.  In a large bowl whisk together the flour, baking powder, salt, and garlic powder.  In a small bowl whisk together the butter and buttermilk.  Gently fold the wet ingredients into the dry and mix until just moistened.  Toss in the cheese, ham, and onion and fold to incorporate.  Drop into 12 equal spoonfuls.  Bake for 18 minutes.  Gobble them up as fast as you can.

Comfort Food

You know what I love about food?  The way it can evoke memories.  Sometimes the reason I remember a moment is because of the food I had.  Out of the blue the other day I remembered this pasta I had years ago.  I hadn't had it since and I can't remember what I wore yesterday, but for some reason I remember that pasta.  I was working at a golf club at the time, where we did a lot of catered events.  In the summer we were always slammed and I worked a lot of 12 hour days.  On this particular day I had gotten there early in the morning.  We were prepping for a big wedding that night and had a lot of work to do.  I prepped furiously all day and never thought to stop and eat.  Next thing I know it's 7 o'clock, the event is underway, and my stomach is growling at me.  The chef that worked there realized she hadn't eaten either.  She offered to whip us up something for all of our hard work.  I watched her as she boiled some bowtie pasta and then threw together some random ingredients to make a sauce.  She tossed it, put it on a plate, and served me some.  I found an empty pickle bucket and flipped it over to make a stool.  I dug into that pasta like a fat kid on chocolate cake.  It was fantastic!  I still remember exactly how it tasted.  I recently tried to recreate it and although it is a little different, it was still very comforting somehow.  I wanted to share this recipe because I love that a few simple ingredients thrown together in haste can turn into something that is remembered for years.

Roasted Tomato Orecchiette with Brie
Serves 6

8         Ounces   Dry Orecchiette
1         Pint         Red Grape Tomatoes
1         Pint         Yellow Grape Tomatoes (or any small yellow tomato you can find)
1/4      Cup         Olive Oil
6         Each        Cloves of Garlic, Chopped
8         Ounces    Brie Cheese (rind removed, cut into cubes)
1/4      Cup         Basil, Chopped
1/4      Cup         Freshly Grated Parmesan
1         Tsp          Salt
1         Tsp          Pepper

Preheat oven to 350 degrees.  Place the tomatoes on a baking sheet with the garlic and drizzle with the olive oil.  Bake for 35 minutes.  Meanwhile, bring 2 quarts of water to boil in a sauce pot with a tablespoon of salt.  Once boiling, add in the pasta and cook for 12-15 minutes until tender.  Drain.  When the tomatoes are done, place them with all the juices they made into the pot you boiled the pasta in.  Stir them together over medium heat crushing them to make a sauce for about 3 minutes.  Turn the heat off and fold in the brie, parmesan, and basil.  Toss in the pasta and stir to coat.  Serve hot with crusty baguette.  Yum!  I ate all 6 servings over a few days...don't judge me.

Bread Aholic

A few weeks ago my sister told me that she wasn't feeling well and went to bed early.  The next day, when I called to see how she was, she had been to the hospital because her throat swelled up.  She was back at home and hungry, but couldn't eat solids.  I thought I would be a good sister and get her some soup.  If you have kept up with my blog, you will be aware of my Panera obsession.  So, of course that is where I went for the soup.  I ordered 2 soups that she could have for a few meals.  I drive up to pay the man and get the goods.  As I am driving away I peer into the sack and spy a crusty french roll for each soup.  I have been trying to eat healthy and lay off the starchy carbs.  I decided one bite wouldn't hurt.  Which means I devoured both rolls before I arrived at her house.  She couldn't eat solids.  I did her a noble favor.   I delivered the soups and told her what I had done.  She reminded me that you could buy loaves of their bread.  Yes or a dozen bagels or maybe they could attach a Panera window to my bedroom wall!  The loaf of bread idea was in my head now, the least I could do was take advantage.  The reccipe I created was a grilled cheese breakfast sandwich.  It turned out so good!  My son was a big fan, bet you will be too!!

Grilled Cheese Breakfast Sandwich
Serves 4
8         Slices         Tomato Basil Bread (from panera)
8         Each           Large Brown Eggs
8         Slices         Apple-wood Smoked Bacon
4         Slices         White Cheddar Cheese
2         Tbsp           Fresh Chopped Chives
2         Tbsp           Chopped Sun-dried Tomatoes
1/2      Tsp             Salt and Pepper
8         Pats            Butter
Preheat the oven to 350 degrees.  Place the bacon on a baking sheet lined with foil.  Pop it in the oven and bake for 18-20 minutes until crispy.  Put the bacon on a plate lined with a paper towel.  Set aside.  Next, put the eggs in a bowl with the chives, sun-dried tomatoes, salt, and pepper.  Whisk it all together for 2 minutes until mixed and fluffed.  Scramble the eggs in a saute pan until cooked through.  Now to assemble.  Lay out four pieces of bread top each one with a slice of cheese, two slices of bacon, then 1/4 of the eggs and the last piece of bread.  Heat your saute pan to medium heat.  Add a pat of butter to the pan, once it melts add in a sandwich.  Toast for about 2 minutes or until golden.  Lift the sandwich and add a second pat of butter then flip the sandwich over and toast 2 more minutes until golden and cheese is melted.  Repeat with remaining sandwiches.  Slice in half and serve immediately.  Enjoy!  Love as Always, "Big K"