I used to work at Red Lobster and have made loads of their biscuits. I have also eaten more than my fair share. I decided to make them for a party at work. I have tried making them at home before and they were never quite right. I came across this recipe on Chickens In the Road and decided to give it a try. These were better than the original! They got rave reviews at work.
2 1/2 cups Bisquick (I used Heart Smart)
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Garlic Butter Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
1. Preheat oven to 450. Preapare baking sheet with cooking spray. In a large bowl, combine Bisquick and garlic powder. Stir to combine.
2. Cut butter into small cubes and add to bowl with Bisquick and garlic. Using a fork, smoosh the butter into the flour making a crumbly appearance.
3. Stir cheese, sour cream, and milk into Bisquick and butter mixture until well combined.
4. Drop dough by spoonfuls onto prepared baking sheet.
5. In a small bowl, mix melted butter, garlic powder, parsley and salt until well combined. Spoon half of butter mixture over unbaked biscuits.
6. Bake biscuits at 450F approx 8-10 minutes or until golden at edges. Remove from oven and spoon remaining topping over biscuits. Allow to cool slightly.
These are best served hot and are addicting!
Saturday, June 25, 2011
Chocolate Wafer Cookies
We had my sister, her boyfriend, and kids over for dinner tonight. I decided to have a ice cream sundae bar for dessert. Basically I bought low fat vanilla frozen yogurt and then put out different topping so everyone could make the sundae of their dreams. I put out marshmallows, chocolate chips, maraschino cherries, cool whip, toasted coconut, pecans, strawberries, bananas. I wanted to have Oreos crushed up, but didn't want an entire package of Oreos in the house. I decided I would make the cookies at home, but then thought I didn't really need the center filling. I found this recipe for chocolate wafer cookies and decided to try it. DELICIOUS! I think I ate almost all of them myself. You could use them like I did- as an ice cream topping. You could also make ice cream sandwiches with these cookies. If you wanted to make the cream filling, you could also make homemade Oreos. You could just enjoy them plain, you could dip them in chocolate, mix in some mint and have mint chocolate cookies, the possibilities are endless.
The original recipe is from Smitten Kitchen
Chocolate Wafer Cookies
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
14 Tbsp unsalted butter, slightly softened
3 Tbsp milk
1 tsp vanilla extract
1. In a food processor, combine flour, cocoa powder, sugar, salt and baking soda. Pulse until mixed thoroughly.
2. Cut butter into 12 pieces and add them to the flour mixture in the food processor. Pulse a few times. With the processor running, add the milk and vanilla extract. Process until the mixture clumps. Transfer to large bowl and knead until evenly blended. NOTE- I found mine appeared powdery and never clumped, I put it in a larger bowl and kneaded it and it came together.
3. Form the dough into a log and wrap in foil. Refrigerate until firm.
4. Preheat the oven to 350F. Prepare cookie sheet with cooking spray. Cut the dough into 1/4 inch thick coins. Place the cookies on cookie sheet. Bake at 350F approx 6 minutes, rotate the pans and bake another 6-8 minutes.
The original recipe is from Smitten Kitchen
Chocolate Wafer Cookies
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
14 Tbsp unsalted butter, slightly softened
3 Tbsp milk
1 tsp vanilla extract
1. In a food processor, combine flour, cocoa powder, sugar, salt and baking soda. Pulse until mixed thoroughly.
2. Cut butter into 12 pieces and add them to the flour mixture in the food processor. Pulse a few times. With the processor running, add the milk and vanilla extract. Process until the mixture clumps. Transfer to large bowl and knead until evenly blended. NOTE- I found mine appeared powdery and never clumped, I put it in a larger bowl and kneaded it and it came together.
3. Form the dough into a log and wrap in foil. Refrigerate until firm.
4. Preheat the oven to 350F. Prepare cookie sheet with cooking spray. Cut the dough into 1/4 inch thick coins. Place the cookies on cookie sheet. Bake at 350F approx 6 minutes, rotate the pans and bake another 6-8 minutes.
Saturday, June 18, 2011
Bagels
I found a recipe for homemade bagels a few years back and decided to give it a try. So good! I have made them a few times for friends and family and they always get rave reviews! I haven't made them much lately because of the low carb diet my hubby has to be on (and because we have been so busy), but I can't wait to make them again! Here is the link to the original recipe from Little Miss Foodie Two Shoes
4 cups flour (I have used both bread and all purpose flour and they don't see too different)
2 tsp. salt
1 tbs. honey (optional)
1 1/2 tsp. instant yeast
1 1/4 cups water (at 80 degrees)
Flour for dusting the baking sheet
1. In a large bowl, combine the flour, salt, and honey. Add the yeast and water; mix at the lowest speed until the dough comes together, about 4 minutes. The original recipe allows the mixer to knead the dough, but I am just not patient enough and have never done that. I just allow the dough to come together and take it out.
2. Turn the dough onto a work surface; divide it into 8 portions. Roll each portion into a ball and keep them covered with a clean towel or plastic wrap while you work with the other pieces.
3. Roll each ball under your palms making a rope(kind of like you probably used to do with Play Do when you were a kid). At this point is where I add in flavorings (chocolate chips, asiago cheese, sundried tomatoes, etc. Just press them randonly into the rope). Bring each end of the rope together making a circle, overlap the ends of the rope and pinch the overlapped area firmly together.
4. Put a dusting of flour onto a baking sheet (to prevent dough from sticking). Place rings of dough onto the sheet. Cover with plastic wrap and refrigerate overnight.
5. Remove the dough from the refrigerator. Preheat the oven to 450 degrees. Bring a large pot of water to a boil.
6. Drop the dough rings into the boiling water and allow to boil until slightly puffy (approx 1 minute). Remove the rings and allow to drain. Place onto prepared baking sheet. (If you want to use toppings- sesame seeds, salt, poppy seeds, parmesean cheese-sprinkle on at this point). Bake approx 15 minutes or until golden brown (I found mine didn't always brown on top, but the bottoms did cook, so check the bottom of the bagel to prevent burning). Allow to cool slightly and enjoy!
PS- our favorites were Asiago cheese with parmasean on top, chocolate chip, and sundried tomato.
4 cups flour (I have used both bread and all purpose flour and they don't see too different)
2 tsp. salt
1 tbs. honey (optional)
1 1/2 tsp. instant yeast
1 1/4 cups water (at 80 degrees)
Flour for dusting the baking sheet
1. In a large bowl, combine the flour, salt, and honey. Add the yeast and water; mix at the lowest speed until the dough comes together, about 4 minutes. The original recipe allows the mixer to knead the dough, but I am just not patient enough and have never done that. I just allow the dough to come together and take it out.
2. Turn the dough onto a work surface; divide it into 8 portions. Roll each portion into a ball and keep them covered with a clean towel or plastic wrap while you work with the other pieces.
3. Roll each ball under your palms making a rope(kind of like you probably used to do with Play Do when you were a kid). At this point is where I add in flavorings (chocolate chips, asiago cheese, sundried tomatoes, etc. Just press them randonly into the rope). Bring each end of the rope together making a circle, overlap the ends of the rope and pinch the overlapped area firmly together.
4. Put a dusting of flour onto a baking sheet (to prevent dough from sticking). Place rings of dough onto the sheet. Cover with plastic wrap and refrigerate overnight.
5. Remove the dough from the refrigerator. Preheat the oven to 450 degrees. Bring a large pot of water to a boil.
6. Drop the dough rings into the boiling water and allow to boil until slightly puffy (approx 1 minute). Remove the rings and allow to drain. Place onto prepared baking sheet. (If you want to use toppings- sesame seeds, salt, poppy seeds, parmesean cheese-sprinkle on at this point). Bake approx 15 minutes or until golden brown (I found mine didn't always brown on top, but the bottoms did cook, so check the bottom of the bagel to prevent burning). Allow to cool slightly and enjoy!
PS- our favorites were Asiago cheese with parmasean on top, chocolate chip, and sundried tomato.
Thursday, June 16, 2011
Chicken Souvlaki
I have been craving Greek food for a while. Since the hubby doesn't like it, I decided to make a grilled (Greek seasoned) chicken breast so he could eat it plain, and I could make it more authentic with tzatiki sauce, greek salad, etc.
My bestie Christine and I used to go to the Sponge Docks and go to the restaurant dubbed "The Greek answer to McDonalds" and get the Chicken Souvlaki platter. From that time I have been hooked! So good!!
Chicken Souvlaki
1 lb boness, skinless chicken breasts (you can cut into bite sized pieces to skewer to make a kabob, but I cooked mine whole- I think I prefer the kabobs though)
1 Tbsp white wine vinegar
2 garlic cloves minced
1-2 tsp dried oregano
1/2 - 1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/3 cup plain yogurt
Tzatziki sauce (see below)
1. Combine all ingredients except the chicken in a large bowl (or gallon ziploc), mix well. Add in chicken. Make sure chicken get coated with marinade. Allow to marinate at least 30 minutes up to overnight.
2. Remove chicken from marinade. Discard marinade. If using bite sized pieces, thread on skewers. Cook on grill (I used my cast iron grill pan) until cooked through.
3. You can serve this in a pita with Tzatziki sauce, tomato, and onion. I had mine with yellow rice and a Greek salad.
Tzatziki sauce
1/2 cup plain yogurt (I used low fat, but the zero fat Greek yogurt is the best)
1/2 cup sour cream
1/2 cucumber, peeled, deseeded and diced
1-2 cloves of garlic minced
1/2 tsp oregano
1-2 tsp red wine vinegar
Salt, pepper to taste
1. Combine all ingredients until well mixed. Enjoy!
My bestie Christine and I used to go to the Sponge Docks and go to the restaurant dubbed "The Greek answer to McDonalds" and get the Chicken Souvlaki platter. From that time I have been hooked! So good!!
Chicken Souvlaki
1 lb boness, skinless chicken breasts (you can cut into bite sized pieces to skewer to make a kabob, but I cooked mine whole- I think I prefer the kabobs though)
1 Tbsp white wine vinegar
2 garlic cloves minced
1-2 tsp dried oregano
1/2 - 1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/3 cup plain yogurt
Tzatziki sauce (see below)
1. Combine all ingredients except the chicken in a large bowl (or gallon ziploc), mix well. Add in chicken. Make sure chicken get coated with marinade. Allow to marinate at least 30 minutes up to overnight.
2. Remove chicken from marinade. Discard marinade. If using bite sized pieces, thread on skewers. Cook on grill (I used my cast iron grill pan) until cooked through.
3. You can serve this in a pita with Tzatziki sauce, tomato, and onion. I had mine with yellow rice and a Greek salad.
Tzatziki sauce
1/2 cup plain yogurt (I used low fat, but the zero fat Greek yogurt is the best)
1/2 cup sour cream
1/2 cucumber, peeled, deseeded and diced
1-2 cloves of garlic minced
1/2 tsp oregano
1-2 tsp red wine vinegar
Salt, pepper to taste
1. Combine all ingredients until well mixed. Enjoy!
Friday, June 10, 2011
Filling low fat quesadillas
Have you ever come home from work and been so hungry you could eat your way through the entire refrigerator and not feel satisfied? I was having one of those days today and wanted a filling meal that would not break my diet. A few weeks ago, I was having dinner at my sister's house and she made us quesadillas and used some veggies to save on calories. I was having such a craving for those quesadillas, so I stopped at the grocery store on my way home and loaded up my basket with veggies. These were so tasty and so filling! I made a smaller amount, because my picky eater hubby didn't even want to try them, so up the recipe as much as you feel you need. I did have a little of everything left over for a yummy lunch tomorrow.
Veggie and chicken quesadillas
2 boneless skinless chicken breasts cut into cubes and cooked (I sauteed mine in a pan)
1 zuchinni cut up into bite sized pieces
1 corn on the cob- cut kernels off the cob
1/2 bag of Birds Eye pepper stir fry frozen veggies (this was the only one I could find with peppers and onions)
1 Tbsp Sante Fe cooking cream (optional)
Shredded cheddar cheese
Tortillas
1 tomato diced
Sour cream
1. In frying pan, saute zuchinni to your liking (I like mine with a little bite, but not crunchy). Put cooked zuchinni aside.
2. In same emptied frying pan, saute corn kernels over medium high heat until heated through and some of the skins have browned. Set aside.
3. Using same frying pan (emptied of corn), saute peppers and onions until heated through and starts to brown. Set aside.
4. Now to assemble the quesadilla. If using the cooking cream, smear a small amount on one half of a tortilla. Cover one half of tortilla with chicken and veggies. Sprinkle with cheese. Fold over and cook in frying pan until crisp and brown, then flip and cook other side. Repeat for each tortilla.
5. Serve with tomatoes and sour cream.
Veggie and chicken quesadillas
2 boneless skinless chicken breasts cut into cubes and cooked (I sauteed mine in a pan)
1 zuchinni cut up into bite sized pieces
1 corn on the cob- cut kernels off the cob
1/2 bag of Birds Eye pepper stir fry frozen veggies (this was the only one I could find with peppers and onions)
1 Tbsp Sante Fe cooking cream (optional)
Shredded cheddar cheese
Tortillas
1 tomato diced
Sour cream
1. In frying pan, saute zuchinni to your liking (I like mine with a little bite, but not crunchy). Put cooked zuchinni aside.
2. In same emptied frying pan, saute corn kernels over medium high heat until heated through and some of the skins have browned. Set aside.
3. Using same frying pan (emptied of corn), saute peppers and onions until heated through and starts to brown. Set aside.
4. Now to assemble the quesadilla. If using the cooking cream, smear a small amount on one half of a tortilla. Cover one half of tortilla with chicken and veggies. Sprinkle with cheese. Fold over and cook in frying pan until crisp and brown, then flip and cook other side. Repeat for each tortilla.
5. Serve with tomatoes and sour cream.
Wednesday, June 8, 2011
Low fat, low carb brownie cupcakes
I was watching the Food Network this weekend and the Hungry Girl was on. She was making foods that you could replace some of your guilty pleasures with. She made kale chips to replace potato chips. She made butternut squash fries. The one I knew I had to try though, were these brownie cupcakes. So easy, low fat and they are so delicious!
Brownie cupcakes
1 box chocolate cake mix (I used the Sugar Free type)
1 can pumpkin (do not use pumpkin pie mix)
1. Preheat oven to temperature instructed on package of cake mix. Line muffin tin with cupcake liners.
2. In a medium mixing bowl, combine pumpkin and cake mix. Stir until combined. It will seem dry, but it will come together, just keep mixing. Fill cupcake liners about 3/4 full. Bake as instructed on package of cake mix for cupcakes.
3. Allow to cool and you can either frost or eat as is. YUM!
Brownie cupcakes
1 box chocolate cake mix (I used the Sugar Free type)
1 can pumpkin (do not use pumpkin pie mix)
1. Preheat oven to temperature instructed on package of cake mix. Line muffin tin with cupcake liners.
2. In a medium mixing bowl, combine pumpkin and cake mix. Stir until combined. It will seem dry, but it will come together, just keep mixing. Fill cupcake liners about 3/4 full. Bake as instructed on package of cake mix for cupcakes.
3. Allow to cool and you can either frost or eat as is. YUM!
Sunday, June 5, 2011
Basic Risotto
I got a recipe for risotto from Weight Watchers. I have been wanting to try risotto for so long. I am always seeing it made on cooking shows, but have never gotten around to trying it. Tonight, I was trying to put a few meals for the week together (otherwise I keep snacking while I cook and I am putting the pounds back on...urg) and decided to make the risotto. The original recipe calls for yummy asparagus, but I didn't have any, so I made a basic recipe to which you could probably add just about anything. I have seen risotto made with butternut squash, mushrooms, pancetta, etc. So consider this your base that you can add to as you like.
Basic risotto
Cooking spray
1 Tbsp butter or margarine
1/2 sweet onion or 3 small shallots, minced
1 cup uncooked arborio rice
4 cups chicken broth
1/3 cup grated Parmesan cheese
salt and pepper to taste
1. Bring broth to simmer and keep warm.
2. Coat a medium pot with cooking spray and set over medium heat. Melt butter or margarine, add onion or shallots and cook until soft and translucent. Add in rice and cook for 2 minutes.
3. Add 1/2 cup hot broth to the pot at a time. Stir after each addition and allow to completely absorb before adding more broth. Continue to add broth 1/2 cup at a time until all broth has been used. Will take about 20 minutes. When rice is creamy and done (slightly chewy and not mushy) remove pot from heat and add in chese. Stir well. Season with salt and pepper.
This is so creamy and comforting, but yet does not have a lot of fat to make it that way. YUM!
Basic risotto
Cooking spray
1 Tbsp butter or margarine
1/2 sweet onion or 3 small shallots, minced
1 cup uncooked arborio rice
4 cups chicken broth
1/3 cup grated Parmesan cheese
salt and pepper to taste
1. Bring broth to simmer and keep warm.
2. Coat a medium pot with cooking spray and set over medium heat. Melt butter or margarine, add onion or shallots and cook until soft and translucent. Add in rice and cook for 2 minutes.
3. Add 1/2 cup hot broth to the pot at a time. Stir after each addition and allow to completely absorb before adding more broth. Continue to add broth 1/2 cup at a time until all broth has been used. Will take about 20 minutes. When rice is creamy and done (slightly chewy and not mushy) remove pot from heat and add in chese. Stir well. Season with salt and pepper.
This is so creamy and comforting, but yet does not have a lot of fat to make it that way. YUM!
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