Foodie Fav: Surprise Cheddar Biscuits

The other day I was trolling Pinterest for some new breakfast ideas (because, who doesn’t love a good brunch on the weekend?) and I came across this super cute site – Vodka and Biscuits. She had me at vodka. I was also really intrigued by her cheddar and biscuits recipe – she had a soft boiled egg inside of a biscuit! Once you read how simple it is to make, you’ll smack yourself. Not to mention, these were to die for! Seriously. For any of you who read The Fault in Our Stars, I quote: “I want this [cheddar biscuit] to become a person so I can take it to Las Vegas and marry it.”

  • 1 cup all purpose flour
  • 1 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp unsalted butter – cubed, cold
  • 1/2 cup cheddar cheese (shredded or block)
  • 2 tbsp chives – chopped
  • 6 oz. plain Greek yogurt
  • 2 eggs

Preheat oven to 475 and grease a baking sheet, and toss the butter in the freezer (cold better works best for biscuits!). Bring a pot of water to a boil and boil the eggs for roughly 8 minutes. Remove from heat and set aside. Combine the flour, sugar, salt, baking powder, and baking soda in the bowl of a food processor and pulse until combined. Drop in the COLD butter and pulse a few times until mixture is crumbly. Stop at this point – don’t want to overmix! Add the cheese and pulse until just combined.

Transfer into a bowl and gently fold in the chives. Stir the yogurt up and add to the mix. Combine with a rubber spatula until just combined. Remove eggs from shells. Using roughly 1/4 cup of dough, shape into a biscuit and place onto baking sheet. Press a well into the center to fit the egg in to. Form another biscuit and place on top of the egg, forming the biscuit around the egg. Use extra dough to cover up the sides of the eggs. Bake for 5 minutes, then reduce the heat to 400 and bake another 6-7 minutes until golden brown. Top with melted butter and extra chives.

Surprise Cheddar Biscuit

Happy Eating, XO.

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Stove top macaroni and cheese

We are way too grown up to still be doing easy mac from our good ole friends at Kraft. As enjoyable as that was in college, its time to realize an orange powder may not be the best thing to put into our bodies. This is just as quick, but with fresh ingredients. Oh and speaking of watching what we put into our bodies, this recipe is figure friendly because there is no butter and no heavy cream. Just simple, clean, and tasty.

  • 14 oz. of macaroni elbows
  • 2 cups shredded cheddar (get creative and do 1 cup fontina and 1 cup Gruyère or 1 cup of the cheddar and 1 cup of Monterey jack)
  • 1/2 to 1 tbs. crushed garlic (if doing fresh that’s 3 cloves)
  • 1 tsp Dijon mustard (umm so I did tablespoon not teaspoon because apparently I don’t know how to read and it was noticeably too tangy so don’t rush and read the measurements properly, lesson learned).
  • 1 tsp salt
  • 1 tsp parsley flakes (I just add this to almost any recipe I can because I think the little green flecks just brighten up a dish, in other words “optional”).
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/3 cup 2% milk
  • 1/2 cup Greek yogurt

Boil elbows. Drain pasta in colander while reserving 1/3 cup of the cooking liquid. Return macaroni to pot and mix in the remaining ingredients over low heat (including the pasta water). Fold gently to melt and mix all ingredients.

I may throw in some pancetta next time to add another element slash make it more entree worthy vs. side dish. Plus let’s face it, pancetta would make it the grown up version of the throwback, when mom’s across America cut up hot dogs for us when we were kids & threw it in our mac & cheese.
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Happy Eating, XO.

The Lazy Man’s Tuna Noodle Casserole

This casserole is one of my favorite go-to recipes on a work night. It takes just a few minutes of prep time, and by the time I change in to sweats, pop open a bottle of red wine and turn on the TV it’s just about done.

Main ingredients

  • 1 can of tuna
  • 1 small can of cream of mushroom soup
  • 2 cups cheddar cheese
  • 1/4 cup melted butter
  • 2 tbsp of chopped dried onion
  • 1 cup milk
  • 1 bag of extra wide noodles

Topping

  • 1 cup Italian bread crumbs (depending on the size of the dish you’re putting it it, you can always use more. I usually eyeball it)
  • 1/4 cup melted butter

Preheat the oven to 350 degrees and cook noodles per the package. Mix tuna, mushroom soup, cheese, butter, onion and noodles together. Pour the mixture into a casserole dish and slowly add milk.

For the toppings, brown your bread crumbs with the butter in a small pan on medium heat. (Be careful not to burn them! They don’t take long to brown.). Sprinkle the breadcrumbs over the tuna mix and bake for 45 minutes.

tuna noodle casserole

Happy Eating, XO

So Very Quiche-ey

Ok some real talk. Anyone can scramble an egg. Poaching an egg, I’ll leave to the professionals. So what is a way to prepare an egg easily, but with an impressive twist? Quiche! Also a quiche is a fab vehicle to toss in any vegetables, meat, cheese, etc. that you may need to clean out of your fridge. Some of them even have fancy pants names like “Quiche Lorraine”. Below is my easy & yum quiche recipe.

Use a store bought 9 inch pie shell…no one has time to make that from scratch. Less groceries folks! Note a package usually has two pie sheets in it. See Apple Galette recipe on what to do with the other.

The other ingredients are

  • 5 eggs
  • 1.25 cups of half & half
  • 1 teaspoon dried (or 1 tablespoon fresh) parsley
  • Pinch of salt & pepper to taste
  • 2 oz. shredded cheddar cheese and 2 oz. shredded mozzarella cheese (fontina works well too because it’s a cheese that gets very melty and gooey-those are the technical terms for what it’s known for).

Preheat oven to 425 degrees. In a large bowl, whisk together eggs and the half & half. Season with salt, pepper, and parsley. Then place the shredded cheese at the bottom of the (prebaked for 5 min and cooled) pie shell. Pour egg mixture over the cheese and bake for 15 min. Reduce heat to 350 degrees and leave in the oven for another 40 min. Allow to set for 10 min before serving. To check for done-ness (another technical term obviously) the crust should be golden and the knife you stick in the middle of the quiche should come out clean, not gooey or liquidy (it’s a baking trick that applies here as well).

Note: You can serve as a brunch item with a side of breakfast meat or berries or a frisee salad. So filling and comforting, yet chic.

 

Quiche

Happy eating, XO.