Cheddar Cheese Biscuits

A friend at work was talking about how she made
the Cheddar Cheese Biscuits from Red Lobster.
The rumor is these are some GREAT biscuits!
She spoke so highly of them that
I decided to give them a try this weekend
to go with our chili cook-off party.


Cheddar Cheese Biscuits:
Ingredients:
2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese


Bush on Top:
2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt


Directions:
1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.



I am sad to say I did not get one at the party so your going to have to give them a try to find out if the rumor is true.

Baja Pork Chili

It is time for:



Chili!

And this isn't just any old chili ~
It is Baja Pork Chili and it is outstanding!
This recipe is from Southern Living.

Ingredients
1 (3-pound) boneless pork loin roast, cut into 3/4-inch cubes
1/2 cup all-purpose flour
3 tablespoons vegetable oil
3 (10 1/2-ounce) cans chicken broth, undiluted
2 (10-ounce) cans tomatoes and green chiles, undrained
1 (4-ounce) can diced green chiles, undrained
2 medium onions, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
2 (15 1/2-ounce) cans black beans, drained and rinsed
1 (16-ounce) package frozen whole kernel corn

Can be served with tortillas, sour cream , chopped green onions and cilantro.

I think you should make a pot of chili right away!

Pasta with Carmelized Butternut Squash

In case you were worried......
I want you to know there has been cooking. :)
There just has not been blogging. :(

Let me show you :


Bowtie Pasta with Carmelized Butternut Squash




Peanut Butter Cupcakes with Chocolate Frosting



Thai Chicken Soup with Bok Choy



See, I told you ~ we have been eating good food - I just haven't been able to sit down and write about it.

Skillet Meals

Do you know the feeling when it is really time to go grocery shopping
but you just don't have the time or energy to go to the store ~
you open the refrigerator, look inside and think~ what in the
world am I going to make to eat?

Well, that is where I am at right now. I really don't want to
shop until tomorrow but there isn't much of anything in the fridge.

Here is what I came up with for lunch.

Corn Tortillas toasted and placed in a skillet.
Black beans added on top of the tortillas.
Cheddar cheese sprinkled on top of that.
A few slices of tomato.
Then I cracked a few eggs and added them to the skillet.
I sprinkled cilantro over the top and then baked this
in the oven for about 15 - 20 minutes.

I added a little green salsa and a little more cheese to the top.


Here is lunch in a skillet: