Red Lobster Cheese and Garlic Biscuits

www.jamiecooksitup.blogspot.com  Time: 10 minutes prep + 10 minutes baking  Yield: 12 biscuits Recipe adapted from All Recipes 1  3/4  C flour 1/2 t salt 1/2 t baking powder pinch granulated garlic (or garlic powder) 1 t dried parsley 5 T cold butter  1 C milk 1 C cheddar cheese, shredded   3 T butter, melted 1/8 t granulated garlic (or garlic powder) 1. Get your self a large bowl. Toss the flour, salt, baking powder, pinch of garlic and parsley together to mix.  2. Cut your cold butter into chunks.3.Add the butter chunks to the dry ingredients. Using a pastry blender cut the butter into the mixture.  Keep mixing until it looks like coarse crumbs.  Should only take a couple of minutes.  4. Make a well in the bowl. Pour your milk right on into that well. Using a wooden spoon and mix the ingredients together. Don't over mix here. You should stop mixing just before everything is incorporated.  5. Toss your shredded cheddar into the bowl and stir just until incorporated.  6. Spoon the dough onto a large cookie sheet that has been sprayed with cooking spray.  7. Bake at 450 degrees for 10 minutes, or until golden and crispy along the tops and bottoms.  8. To your 3 T melted butter add 1/8 t of garlic.  9. Brush the hot biscuits with the garlic butter and serve. They are best served warm from the oven.

Creamy Scrambled Eggs

Cream Scrambled Eggs

You Tube Inspired

In a cold sauce pan crack 3 eggs and add 1/2-1 TB butter.  Put on stove at medium high.  Stir constantly  with with a rubber spatula until eggs are a creamy and not shiny.  That's it! Serve.

You may double the recipe.

Skillet Chicken with Mustard Cream Sauce

3-4 (6 oz) boneless skinless chicken breast
Salt and freshly ground black pepper
2 TB olive oil
1 clove garlic, finely minced
1/4 cup chicken broth
1/2 c heavy cream
2 TB Dijon mustard
1 tsp chopped fresh thyme, plus more for garnish
1/2 tsp dried sage
1 tsp honey

Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5-6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.

Add garlic to remaining oil in pan and saute 10 seconds, then add chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1-2 minutes. Stir in honey and (if need) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.

THM- Good Girl Moonshine

Barrett, Pearl; Allison, Serene.
Trim Healthy Mama Cookbook: Eat Up and Slim Down with More Than 350 Healthy Recipes.

SINGLE SERVE – MAKES 1 QUART TO BE SIPPED ON ALL DAY (CAN BE DOUBLED FOR A 2-QUART SIPPER)

Stay hydrated with this slimming, health-promoting drink. It’s your Baptist-friendly buzz toddy— no alcohol involved, yet it just might make you say “Eeee Ahhh!” and do a wild karate kick after you take your first sip. It is refreshing, zingy, and tantalizing; many Mamas doing the THM plan have found it helps them kick the soda habit. Ginger and apple cider vinegar, the superfood stars of this drink, are both powerful digestive aids. GGMS (this recipe’s affectionately abbreviated name) detoxifies, clarifies, alkalizes your body, and aids in weight loss. It can also be made with sparkling water for a fizz effect or with any fruit-flavored herb tea.

1 to 2 tablespoons apple cider vinegar (preferably one with mother)
1 teaspoon ground ginger (see Note) 2 to 4 doonks Pure Stevia Extract, or 2 to 3 teaspoons Super Sweet Blend, or to taste Extracts of choice (optional; for different flavors)
Water and ice cubes

1. Put the vinegar, ginger, sweetener, and extract of choice (if using) into a quart-size jar. Add a little bit of water so you are able to stir the ingredients.

2. Fill the jar with ice cubes, then add more water (or cooled tea of choice) until the liquid  reaches the top of the jar. Stir well, then taste and adjust the flavors to “own it!”

(My note:  I had the juice of 1/2 of a lemon in this also.  Yummy. )

NOTE: If you’d rather use fresh ginger, blend a good-size nob of the root (about 5 ounces) with ¾ cup water until it is completely broken down. Now add 1 ¼ cups more water (for a total of 2 cups) and blend well again. Pour into ice-cube trays and place in freezer. When frozen, put the cubes in zippies and store in the freezer. Use 1 or 2 of these ginger cubes in place of the powder in your Good Girl Moonshine.

June 12 -Sour Dough Waffles

1/2 c butter
1 c starter
1 c milk
1 1/2 flour
1 tsp salt
1 TB brown sugar
2 eggs, beaten
1/4 tsp baking soda mixed with 2 TB flour

12 hours before Waffle time:
Mix the first 6 ingredients. Cover with plastic wrap. Let sit at room temp for 12 hours (8 to 14). 
Waffle time:
Sprinkle the soda/flour mixture over waffle batter and whisk briefly. Whisk in the beaten eggs. Make the waffles. 
Serve with berries and cream or
Buttermilk syrup

June 11- Honey Lime Chicken Enchiladas

Heidi just returned from her mission to Everett, WA and brought this recipe with her.  We made it for the first home cooked meal she had.  It is pretty amazing.

Marinade:

6 tablespoons honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

Enchiladas:

1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)

8-10 flour tortillas

1 pound Monterrey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9x13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

June 10- Strawberry, Avocado, Kale Salad

From Pinterest. 

6 cups baby kale
2 cups sliced strawberries

1 ripe avocado, sliced
Feta
pecans

for the dressing-
4 slices bacon
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon poppy seeds
salt & pepper, to taste

Place kale, strawberries and avocado into a large bowl and set aside.

For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve.