Buttermilk Biscuits Never Better

Preheat oven to 400 degrees

Seasoned Cast Iron Skillet ready to go

Measure in a large bowl or food processor:

• 2 1/2 c all-purpose flour (plus extra for hands and work area
• 2 T baking powder (aluminum free is best)
• 1 tsp salt

Mix or pulse.

Add 1/2 c butter cubed and VERY COLD-mix into dry ingredients with a pastry cutter, large fork or pulse if in a food processor until crumbles form.  

Add 1 c and 2 T COLD buttermilk, 2 tsp honey or maple syrup-fold or pulse everything together without overworking.

Pour dough onto floured surface and flatten into a 3/4" rectangle.  Using a biscuit cutter, cut out biscuits and place in a seasoned cast iron skillet.

Bake 15-20 minutes, butter tops when golden brown.

Enjoy with sausage gravy or homemade jam!!

created by sallysbakingaddiction and Char

Jeff’s Boiled Shrimp

1. wash 2-3 lbs of shrimp
2. put in large pot
3. cover shrimp with beer
4. add cup of vinegar
5. shake healthy amounts of Old Bay and Tony Chachere's in the pot
6. bring to a boil
7. shut off heat, cover with a lif for 5 minutes
8. drain 
9. cool in the frig

Serve with Remoulade or Cocktail Sauce

pork tenderloin greek style

1 1/2-2 lb pork tenderloin

Mix together:

• 4 garlic cloves minced
• 1 large lemon zested and juiced
• 2 T fresh oregano or 2 tsp dried oregano
• 1/2 c EVOO
• few twists or shakes of salt and pepper

Put tenderloin in a plastic bag and add marinade mixture. 

Let it marinade for 2-3 hours.  Bring to room temperature before grilling.

Grill to taste and let rest 5-10 minutes before slicing and serving.

Enjoy!

shared by Google and Char

caramels for the holidays

 4 c sugar

1 1/2 pints Karo (3 c)

2 c cream

1 c butter

Mix all ingredients in a heavy saucepan.  Cook on medium heat to 244 degrees on a candy thermometer.  On a big buttered cookie sheet, pour the caramel mixture.  Let cool and cut into bite-size pieces with kitchen shears.  Wrap in wax paper.  Store in airtight container.  (Allow for 2 plus hours to cook)

Make it a party and invite a couple extra pair of hands....when the caramels get to the right temp, you have to wrap quickly or it's challenging!  All of my kids would help me!

shared by FAM FAVE of Char

collard greens southern style

 

• 2 bunches of organic collard greens
• 1 tablespoon olive oil
• 1 onion diced
• 3 garlic cloves minced
• 3 cups chicken or fave broth
• 1 t. red pepper flakes
• 2 ham hocks
• Optional Seasonings:  pepper, 3 T balsamic vinegar, hot sauce

Instructions

• Remove the collard green leaf from the steam.
• Wash and soak the collards in a veggie cleaner or white vinegar and water.
• Rinse well & set aside
• In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
• Put the remaining ingredients in a crock pot and cook on low for about 4-6 hours.  The collard greens will wilt down as they cook.
• Taste and add any needed dashes of black pepper and maybe a few drops of hot sauce!

created by divascancook and Char

Cheese Dip Swiss Style

•  Preheat oven 350 degrees
• Mix:
• 2 c shredded Swiss cheese 
• 8 ozs cream cheese (one block), room temp
• 6-8 green onions, chopped (to taste)
• 1/2 c mayo

• Spread in a pie pan or baking dish
• Bake 20 minutes or until desired appearance!
• Sprinkle fresh bacon bits and slivered almonds on top (optional: pomegranate seeds add a zippy crunch)

SERVE HOT with slices baguette, crackers or veggies

It's a CROWD PLEASER!!

shared by Kelly Khan (class of '82 besties)

ELEVATED tuna casserole

 (I purchased several ingredients from Trader Joe's for this delicious dish)

Preheat oven to 375 degrees.

Add to Saute Pan:

• Mirepoix-1/3 c of chopped carrots, onion and celery
• Mushrooms-8 oz chopped (I love organic brown)
• 1 T OEVOO (organic extra virgin olive oil)

Saute until tender about 3-5 minutes.

Add:

• jar of TJ's Alfredo sauce (16.9 ozs) or favorite Alfredo sauce or my vegan Alfredo
• 1/2 c or desired amount of frozen peas (corn or other desired cooked veggie is optional)
• two cans of favorite tuna fish drained
• 1/2-1 c of shredded cheddar cheese or desired cheese (can save a bit to add on top if            desired---if you LUV cheese, add up to 2 c)
• salt and pepper to taste (easy on the salt because tuna and cheese tend to be salty)

Mix well.

Add:

• 2 cups al dente or slightly undercooked favorite noodles (I use TJ's Gluten Free Egg Fettuccine Noodles-cut into 4-6 inch pieces-if you cook them only drop in boiling water for 1 min or less)
• Organic chicken or fave broth to desired consistency-I used about 1 c of organic chicken bone broth

Mix all together and pour into an oven-safe casserole dish.  Crush your favorite crispy, salty topping on top.

Bake until crispy and to desired golden color--about 20-30 minutes.

    

created by Char