MILE HIGH BISCUITS

I've made lots of biscuits over the years and these are, by far, the best.  They were very tender and moist and flaky.  Jeremy loved them.  I just slightly altered the recipe to make it quicker and easier.

MILE HIGH BISCUITS

INGREDIENTS:

·         4 cups all-purpose flour

·         4 teaspoons baking powder

·         1 1/2 teaspoons kosher salt

·         1 teaspoon baking soda

·         1 cup unsalted butter, cut into cubes

·         1 1/2 cups buttermilk

·         1/4 cup unsalted butter, melted

DIRECTIONS:

1.      Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2.     In a large bowl, combine flour, baking powder, salt and baking soda. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms (add a bit extra if dough is too dry).

3.     Working on silicone mat, knead the dough 3-4 times until it comes together. Using hands, flatten the dough into a 1 1/4-inch thick rectangle. Cut with knife into 10-15 biscuits. Separate biscuits and place baking sheet in the freezer for 10-15 minutes.

4.     Remove biscuits from freezer bake for 11-18 minutes, or until golden brown.

5.     Serve warm plain or with honey.

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This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/01/17/flaky-mile-high-biscuits/

RUSSIAN POTATO AND MUSHROOM LEEK SOUP

This was a yummy soup - the dill smelled really strong and I was a bit anxious about it, but it didn't overpower the flavor.  Jeremy really liked it.

RUSSIAN POTATO AND MUSHROOM LEEK SOUP

PREP TIME: 10 MINS

COOK TIME: 40 MINS

INGREDIENTS:

·         1 tablespoon butter

·         1 tablespoon olive oil

·         1 pound fresh mushrooms, sliced (portabella is best)

·         2 leeks, cleaned, trimmed, and chopped

·         2 large carrots, peeled and small diced (about 1 cup)

·         6 cups low-sodium chicken broth

·         2 teaspoons dried dill weed

·         1 1/2 teaspoons salt

·         1/4 teaspoon black pepper

·         1 bay leaf

·         2 pounds russet potatoes, peeled and small diced (about 5-6 cups)

·         1 cup milk (preferably not skim)

·         1/4 cup sour cream

·         1/4 cup all-purpose flour

·         Salt and pepper, to taste

·         Crumbled bacon, fresh dill, for serving (optional)

DIRECTIONS:

1.       In a large pot, heat the butter and olive oil over medium heat.

2.      Add the mushrooms and cook until tender and golden, 4-5 minutes. Remove to a plate (keeping as much liquid/oil in the pot as possible).

3.      Add the leeks and carrots, and cook, stirring occasionally, until starting to soften, 5-6 minutes.

4.      Add the broth, dill, salt, pepper and bay leaf.

5.       Stir in potatoes; the liquid will just barely cover the potatoes, most likely. If it doesn’t, add enough extra broth to just cover the potatoes. Bring the mixture to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes (depending on how large or small you chopped them).

6.      Optional step: for a slightly thicker soup, right now, take out the bay leaf, grab a potato masher, and lightly mash the potatoes right in the pot until desired consistency before proceeding.

7.       Stir the mushrooms back into the soup.

8.      Whisk or blend together the milk, sour cream and flour (I prefer to use a blender for an ultra-lump free mixture).

9.      Quickly stir the milk mixture into the soup, and heat until slightly thickened, 2-3 minutes. Season to taste with additional salt and pepper, if needed.

10.   Serve with crumbled bacon or fresh dill, if desired.

https://www.melskitchencafe.com/russian-potato-mushroom-leek-soup/print

BROWN BUTTER BRUSSELS SPROUTS PASTA WITH HAZELNUTS

This was a hit with everyone - even my kids.  Don't skimp on the salt.  Super delish!

BROWN BUTTER BRUSSELS SPROUTS PASTA WITH HAZELNUTS

yield: SERVES 4

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

INGREDIENTS:

·         6 tablespoons butter

·         8-12 ounces pasta (shells or penne work best)

·         1/2 cup hazelnuts, chopped (walnuts would also work)

·         1 tablespoon olive oil

·         2 cloves garlic, minced

·         1 tablespoon shallot, minced

·         2 cups chopped Brussels sprouts, stems removed

·         1/3 cup Parmesan cheese (shaved, if possible)

·         Salt and freshly ground black pepper, to taste

DIRECTIONS:

1.    First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim most of the foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.

2.    Bring a large pot of salted water to boil. Cook pasta to al dente, drain and set aside.

3.    Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5-7 minutes. (You can also toast the hazelnuts in the oven or toaster oven at 350 degrees F for 8 to 10 minutes — watch closely to prevent burning.)

4.    In a large pan or skillet, heat the olive oil over medium-high heat. Add the shallot and brussels sprouts and cook until they begin to caramelize.  Add the garlic and cook until fragrant. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

https://www.twopeasandtheirpod.com/brown-butter-brussels-sprouts-pasta-with-hazelnuts/print/

Chocolate Brownies

These brownies are so wonderfully delicious.  I got this recipe from my brother-in-law and it's definitely going to be my go-to brownie recipe.

Chocolate Brownies

4 eggs

2 sticks butter

2 ¼ cup sugar

1 ¼ cup cocoa powder

1 ½ cup flour

1 tsp baking powder

1 tsp salt

1 tablespoon vanilla

1 cups semi-sweet chocolate chips

Pour-able caramel topping

Melt butter and sugar over low heat until shiny.  Beat eggs and vanilla.  Pour butter mixture into bowl and beat (beat quickly so the eggs don’t cook).  Add salt and mix.  Add cocoa powder, flour and baking powder and mix until combined.  Stir in chocolate chips.  Pour into greased 9x13 pan and bake at 350 degrees for about 30 minutes (until set but not overbaked).  Top with caramel sauce.  Serve warm or cool.

Variations: Leave the caramel off and use mint chips or peanut butter chips.

Honey Lime Tilapia

I wasn't sure if the whole wheat flour would be too heavy in this recipe but it was just great.  We all really liked this recipe. 

Honey Lime Tilapia

For fish and marinade:

4 Tilapia fillets
2 Tbsp. lime juice (from 1 large lime)
zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic, finely minced

For Coating:
1/2 C. whole wheat flour
1/4 tsp. salt
1/4 tsp. black pepper
1-2 Tbsp olive oil

In a small bowl, whisk together the lime juice, zest, olive oil, honey, salt, pepper and garlic.  Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish.  Press the air out of the bag and seal.  Refrigerate the fish for at least an hour and up to 4 hours.  It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish. 

Whisk together the flour, salt and pepper in a shallow dish.  Heat the olive oil in a large nonstick skillet over medium heat until rippling ad hot.  Dredge each tilapia fillet in the flour, coating both sides lightly.  Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning.  Adjust the cooking time as needed dpeending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded. *

*Alternative cooking method...I drizzled the olive oil in a 9x13 pan and baked the fish at 350° until it flaked easily with a fork.  It was very moist and flavorful. 

Serve immediately. 

Recipe originally from melskitchencafe.com

Melt In Your Mouth BBQ Ribs

Mmmmm....these are tasty and easy to make.  Everyone loved them!

Melt In Your Mouth Barbecue Ribs

Total time: 3 hours 15 mintues

Serves 6

Ingredients:

4 lbs. pork ribs

¾ C. light brown sugar

1 tsp. hickory smoke salt**

1 Tbsp. paprika

1 Tbsp. garlic powder

½ tsp ground red pepper (optional)

2 C. of your favorite BBQ sauce

Preheat oven to 300°.  Peel off the tough membrane that covers the bony side of the ribs.  Mix together the sugar and spices to make the rub.  Apply the rub to ribs on all sides.  Lay the ribs on two layers of foil, shiny side out and meaty side down.  Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.  Place on baking sheet and bake for 2-2 ½ hours or until meat is starting to shrink away from the ends of the bone.  Remove from oven.  Heat the broiler or the grill.  Brush the BBQ sauce onto one side of the ribs.  Broil or grill until sauce is cooked and bubbly, turn ribs over and repeat on the other side.  Cut the ribs into serving sizes and enjoy! 

**If you can’t find hickory smoke salt just brush the ribs with liquid smoke and/or use smoked paprika in the rub. 

Recipe origingally from http://www.geniuskitchen.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786?photo=373996

Dilly Beans

These are spicy pickled beans. A fun way to use some of your beans from the garden.

Dilly Beans
Yield: about 4 pints or 2 quarts
2 pounds green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
1 tsp. cayenne pepper, divided
4 cloves garlic
4 heads dill

Trim ends off green beans. Combine salt, vinegar, and water in a large saucepan. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp. cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. (Double the amounts for each jar if using quart size.) Ladel hot liquid over beans, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process in a boiling water canner for 10 minutes. (Adding time for higher elevation. Where I live is about 4,000 some feet so I add 10 minutes, for a total of 20 minutes. Here's a handy dandy chart to reference.)
Turn burner off and remove canner lid. Let jars rest in water for 5 minutes, remove and cool.

From the Ball Blue Book of Preserving