Saturday, January 26, 2013

Cheddar Bay Biscuits

This simple (but very yummy) biscuit recipe was one I found on pinterest.
It makes a dozen biscuits. I should have halfed the recipe because now the leftovers are tempting us! :)
Cheddar Bay Biscuits (recipe source)
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
Butter Glaze:
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes
Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter (or use 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.
Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits.

Friday, January 25, 2013

Creamy Spinach & Sausage Pasta

I found this recipe on a food blog the other day. Once I saw it, I knew it would be on our menu soon!
Due to icy weather, Hubby and I had to cancel our date night out this evening. This was the perfect meal if we couldn't go out.
This is a simple, one-pot main dish that is FULL of flavor! While it is called "creamy", I didn't think it was exactly creamy. It doesn't have a heavy sauce, in fact it is semi-light for a pasta dish.
I made a few changes:
:: I used Polish Kielbasa instead of smoked sausage. It's just a personal preference for us.
:: I used the entire package (13 oz) of sausage.
:: I did not add the green onions
:: I used sliced mozzerella because it is what I had on hand. While it was still creamy, I can see how Monterey Jack would be the cheese of choice.
Creamy Spinach and Sausage Pasta (recipe source)
6 oz. smoked sausage, thinly sliced
1 Tbsp. olive oil
1 medium onion, diced
1 (14.5 oz) can Rotel (diced tomatoes with chiles)
2 cups chicken broth
8 oz. dry pasta
3 cups fresh spinach
1 cup shredded monterey jack cheese
1 whole green onion, chopped
Add sausage to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
 Add onion to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top.

Tuesday, January 15, 2013

Sour Cream Noodle Bake

This recipe is adapted from The Pioneer Woman's version.
I added green pepper and it gave it the perfect pop of flavor.
Sour Cream Noodle Bake (recipe source)
1.5 lbs ground beef
1 can (15 oz) tomato sauce
1 tsp. Italian seasoning
garlic powder
1/2 green pepper, chopped
1 small onion, chopped
8 oz. Egg noodles
1/2 c. sour cream
1 1/2  c. cottage cheese
1 c. grated shredded cheese
salt and pepper
Preheat oven to 350 degrees.
Cook egg noodles according to package directions; drain and set aside.
Brown ground beef with green pepper and onion until meat is completely cooked. Drain off fat. Season meat with Italian seasoning and some garlic powder.
In a medium size bowl, mix together sour cream and cottage cheese. Add noodles to mixture and stir to coat noodles. Season with salt and pepper.
In a baking dish, spread half of noodle mixture. Top with half meat mixture and 1/2 c. cheese. Repeat layers one time.
Bake 20 minutes.