Garlic Cheddar Biscuits

You know when sometimes you just get those cravings when you think of one thing and then you can't stop thinking about it until you have to have it?? Well that's why these came about. I was going to be having some amazing crab legs and I was thinking about Red Lobster and those biscuits they always serve. Those all you can eat delicious little biscuits that you just can't get enough of?? Yeah... So I scoured the internet trying to find a recipe that didn't use bisquick (cheaters) and I think this one is a winner. They were perfect and I bet you can't eat just one. I ate like five...........

Garlic Cheddar Biscuits
2 cups all-purpose flour (unbleached or regular)

3 tsp. baking powder

1 tsp. salt

1/4 tsp. garlic powder

1/3 cup butter, cold, cut into chunks

1 heaping cup grated cheddar cheese (sharp flavoured is best)

1/2 – 2/3 cups milk

2 Tbsp canola or vegetable oil

 

Topping

3 Tbsp. butter

1 clove garlic, minced or 1/2 tsp garlic powder

1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

 

PREHEAT oven to 400° F.

IN a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine). Add grated cheddar cheese and stir in. Add the 2 Tbsp. oil to the 1/2 cup milk. Add milk/oil mixture to the dough and stir until the dough is moistened and no longer dry and powdery. (Shouldn’t be sticky, just moist enough to hold together) You may need to add a bit more milk if your dough is dry.

DROP approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

BAKE for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

WHEN biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm. Makes one dozen.

Mushroom Bruschetta with Brie

This one is soooo easy and super delicious for an appy or just a snack for yourself! The mushrooms are super versatile too. You can put them on a steak or stir them into pasta or risotto.

What you need:

Olive oil
2 cups of roughly chopped mushrooms, different mixed ones or just button ones
1 clove of garlic, minced
1/4 tsp of dried thyme
1 pinch of dried chilli flakes
1/2 tbsp or so of fresh lemon juice
About a tbsp of butter
A few sprigs of parsley, leaves picked
Salt and pepper to taste
1 small wheel of Brie, sliced thinly
1 clove garlic, sliced in half crosswise.
1/2 a baguette or sourdough loaf, sliced

SLICE your bread and place on a baking sheet. Put your oven on low broil. Put them in when mushrooms are looking about half cooked. Watch them so they don't get burnt!

HEAT a large frying pan on medium and add a couple glugs of olive oil. When hot add your mushrooms, minced garlic, thyme and chilli flakes. Sauté for about five minutes or so or until the mushrooms are tender and brown. Add the lemon juice and butter and stir to coat everything. Add about 2 tbsp of water and stir to make a saucy type coating on the mushrooms. Add the parsley and salt and pepper to taste.

When the bread is toasted rub the cut side of the garlic over each slice and top with a slice of Brie. Put them back in the oven to melt the Brie a bit. Then top them with the mushrooms.

Seared Sesame Tuna Steaks

This is my favorite way to eat tuna. It's packed full of protein too so it's good for my flexitarian diet! This is the real deal way to eat it. Not out of a can. The marinade is super simple and doesn't take long at all. The hardest part is trying not to overcook it. Medium rare is the best in my opinion. Don't cook it passed medium or it's like chewing on an old boot. Like an overcooked pork chop. Same deal, Oh and watch for flying hot oil covered sesame seeds...this one may require a long sleeve shirt or at least a splatter screen.....waaaay worse then bacon.

For the marinade combine 2 Tbsp of soy sauce, 2 Tbsp of sweet chili sauce,(If you like it hot you can use hot chili sauce instead or both!) 1 Tbsp of rice wine vinegar and one clove of grated garlic in a ziplock bag. Squeeze out the air and let it sit for 1/2 hour, turning it over once halfway.

Preheat a NON non-stick frying pan with a thin layer of oil over medium heat.

Remove tuna steaks from bag and coat with sesame seeds. Sear each steak for about a minute or so on the top and bottom and if they are thick like mine I sear them on all sides for a few seconds too. (after all it's not quite sushi grade). Try not to burn the seeds!

Serve with some more sweet chili sauce and a simple dipping sauce made of soy sauce diluted with a bit of water and rice wine vinegar. YUM!

Mulligatawny Soup

 My wonderful work associate Linda asked for this soup in exchange for a jar of her homemade hot pepper jelly. I had no idea what Mulligatawny soup was. Well I thought I did but I was completely wrong. Apparently it's an Indian soup made with curry, apples, chicken and rice. Sounds odd but it is actually amazing! I am definitely making this a keeper! Thanks Linder!

START by sauteing one minced, medium size onion, 4 sticks of celery, chopped and 2 carrots cut into coins in about 1/2 cup of butter (I know it's a lot!) over medium heat in a large stock pot.

ADD 3 Tbsp of flour and 1 Tbsp of curry powder and cook for 5 minutes, stirring often.

ADD one carton of organic, free range chicken broth and 2 cups of water and bring to a boil. Simmer for 1/2 hour.

ADD one apple, cored and chopped, 2 organic or free range chicken breasts, cubed, 1/2 cup of white rice, salt and pepper to taste and 1/4 tsp or so of dried thyme. Simmer 15 minutes or until rice is done.

IF you want it creamier you can add a cup of heavy cream or milk if you don't want so much fat. 

Shrimp and Mango Noodle Salad

I think I might start buying mangoes more often. I never realized how much I liked them! Paired with one of my other favorite things, shrimp, this might be my new favorite summer salad. Simple, easy and delicious! Feel free to adjust if you like it more or less spicy or add your own ingredient or spice. You could try sweet chili sauce instead of hot or use orange juice instead of lime. Mandarins instead of mango.....You get the idea! Make it your own!

What you need

 

250-g pkg bean thread noodles or rice vermicelli
1 large ripe mango
1/4 cup lime juice, about 1 to 2 limes
1 tbsp brown sugar
1/2 tbsp hot chili-garlic sauce
1/4 tsp salt or 1 tbsp fish sauce
350 g package of cooked, peeled medium shrimp (or uncooked, peeled)*

1/2 cup finely shredded fresh mint, basil, cilantro or a combination 

 

PLACE noodles in a large bowl and cover with very hot tap water. Let stand until tender, about 8 min.(Rice vermicelli takes longer) Drain, then rinse well with cold running water. Drain again.
Peel mango, slice off the flesh and dice it. In a large bowl, stir lime juice, brown sugar, chili-garlic sauce and salt until sugar is dissolved. Add drained noodles, mango, shrimp and herbs. Toss to coat.

*IF using uncooked shrimp, thaw them in a bowl of warm water and then saute in a small pan with a bit of butter until cooked.  

 

Roasted Tomato Tart

This is super easy and VERY delicious. Store bought frozen puff pastry is so versatile. It can be sweet or savory. Hot or cold. It's definitely a staple at my house. The flavour of roasted tomatoes is like none other. Amazing!

What you need
One sheet of frozen puff pastry(from a 171/4 oz. package), thawed for 2 hours at room temp or in the fridge overnight
About 2 lbs of plum tomatoes, cut in half lengthwise
Olive oil
thyme
Salt and pepper
Parmesan cheese(preferably shaved)

PLACE your oven racks in the middle and lower 3d of your oven and preheat it to 425 degrees F.
Roll out pastry on a lightly floured surface into whatever shape you want. Round, square, oblong. Doesn't matter! I do this part directly on my silicone baking mat and transfer it to a baking sheet easily. If you don't have one you will have to carefully wrap your pastry around your floured rolling pin and unroll it onto the baking sheet. Chill pastry until ready to use.
Toss tomatoes with about 2 tbsp of oil, 2 tsp of thyme and 1/4 tsp salt and a few grinds of pepper until well coated.
ROAST tomatoes, cut side up in one layer on a parchment or foil lined baking sheet in the middle of oven for 1 hour.
BRUSH pastry with olive oil then sprinkle with more thyme(about a tsp).When tomatoes have been roasting for 45 minutes move them to the lower 3d of oven and put the pastry onto to the middle rack and bake about 15 minutes. The pastry should look slightly browned and puffed and the tomatoes browned and juicy.
WHILE pastry is still warm sprinkle it with about a 1/2 cup of Parmesan cheese shavings. Top that with the roasted tomatoes, cut side down in an even layer and another sprinkle of thyme, salt and pepper to taste and additional cheese shavings. Mmmmmmmmmmmmmmmmmmmmmmmm!

Smashed Peas on Toast

This is a great way to celebrate delicious fresh peas from your garden or from the farmers market. No you can't use frozen ones. That would totally miss the point. These are a delicious snack or appetizer for when company comes or if your like me, Just because! If you have a mortar and pestle, that would be the best way to make this but a food processor works in a pinch.

GET yourself some fresh peas in the pod and shell them (or get someone else to do it for you like I did!). You need about a half pound or so for 9 toasts. Add them to a food processor or mortar and pestle with a small handful of mint, a pinch of salt and a few tablespoons of shredded Parmesan cheese, Pulse or smash until you get a course paste, add olive oil until it smooths out and then add the juice from half a lemon (or more if you like).
DRIZZLE some slices of baguette or sourdough bread with olive oil and toast in the oven under the broiler or in a griddle pan until nicely browned.
CUT a clove of garlic in half and rub cut side all over the toasted bread.
TOP with the smashed peas and drizzle with more oilve oil and some more shredded Parmesan! Garnish with a little mint and if you have them, fresh pea shoots! Beautiful and delicious!

*This paste would also work well for a piece of grilled fish or mixed with cooked pasta*

Grilled Peach and Speck Salad

I was hungry and saw the last peach on the counter. Peaches can be savory too. Have you ever grilled a peach?? Maybe not. Try this one and discover how peaches can be savory and sweet at the same time. There is only a few weeks left of delicious peach recipes so I've been experimenting with all kinds of ways to use them. This one was fun to make.
I bought some speck (aka schinkenspeck) at the deli counter the other day for a different recipe I had intentions of making. I've forgotten what that recipe was now..... but it happened to be a perfect pairing for peaches! It basically tastes like a cross between prosciutto and bacon. You can use prosciutto too or something similar. Super delicious. I made this just for me but it would be easy to scale up to feed more as a fancy appy at your next dinner party.

IF you have a griddle pan (which is what I used) preheat it on medium heat.  You can also use your BBQ.
CUT a peach in half and twist to separate and remove the pit. Cut in half again and drizzle pieces with a little olive oil. Sprinkle with a bit of rosemary and a pinch of salt and pepper. Place cut sides of peach on grill until they are softened and have nice grill marks.
MAKE a simple, creamy vinaigrette for the salad by combining about 1 Tbsp of red wine vinegar, 3 Tbsp of olive oil, 1 Tbsp of Greek yogurt, 1 tsp of dried or fresh tarragon and a pinch of salt and pepper in a small dish. Toss a big handful of pretty salad leaves in the vinaigrette and arrange on a plate.
THINLY slice your speck or prosciutto into thin ribbons and arrange on top of greens with the grilled peaches and sprinkle some crumbled goat cheese or feta cheese on top! NUM!  

Grilled Marinated Scallops with Balsamic Reduction

This is a simple but beautiful salad that's fairly easy to make and will impress just about anyone. I love scallops and once in awhile I'll treat myself to a few. They are so sweet and tender and delicious they are definitely in my top ten favorite foods. This salad is a perfect way to eat them during the hot weather.

What you need (for 2 people)
6-8 medium sized scallops, fresh or thawed
3 Tbsp of olive oil
2 Tbsp of balsamic vinegar
1 clove garlic, minced
2 Tbsp of fresh parsley, chopped
1 Tbsp of freshly grated parmesan
1 tsp of finely grated lemon zest
A big handful of your favorite mixed greens(I used mache mix) or arugula
A handful of cherry tomatoes, sliced in half or quartered
1/2 cup balsamic vinegar or 1/4 cup of bottled balsamic reduction sauce

COMBINE the above ingredients in a resealable plastic bag set in a shallow dish and refrigerate for 2-4 hours (No longer or the acids will ruin the texture of the scallops), turn bag once or twice.
DRAIN scallops and thread them onto a skewer or two (however many fit)
PREHEAT barbeque on med-high and grill scallops for about 6 minutes, turning halfway until just cooked.
TO make your own balsamic reduction, bring the 1/2 cup of balsamic vinegar to a boil in a small saucepan, reduce heat to low and simmer, 4 or 5 minutes until reduced by half
SERVE the scallops over the greens and tomatoes and drizzle with the balsamic reduction.

Blue Cheese Souffle

 Okay this one wasn't perfect. On one hand the flavor was fantastic and it puffed up sky high but......I forgot to butter the dish so it doesn't look quite right. But for my first try I'll call it a success anyway! So I know a lot of people hear blue cheese and they automatically say "Bleh!" and I was one of them, But being the adventurous eater that I am now I had to give this one a try. Not only because souffle's are notoriously hard to make (It wasn't) and I wanted to see if I could actually do it, but I wanted to see if blue cheese was as bad as I remember (it also wasn't). I have never actually eaten blue cheese on it's own. The only memory of it I have is from when I worked at Windermere Valley Golf Course and we had this blue cheese salad dressing in a big jug that smelled like something that shouldn't be fit for human consumption. Anyway after making this I believe that it's all about what you can do with it and the other flavors that you can combine with it that really make it shine. The cheese flavour is subtle enough that is doesn't overpower and the light and airy texture is like eating a cloud. And if your too scared to try the blue cheese feel free to substitute something boring like cheddar ;) So here we go:



What you need
2 Tbsp butter plus more for dish(s)
1/4 cup all purpose flour
1 cup milk
1/2 cup blue cheese, mashed
salt and pepper
A few dashes of nutmeg
4 egg yolks
4 egg whites

Directions
PREHEAT oven to 375 degrees and butter either a 5 cup round casserole dish or 5 small ramekins.
MELT butter in a medium saucepan and stir in the flour to make a roux. Cook, whisking for 2 minutes over low heat (don't let it brown). Remove from heat and add the milk gradually, whisking until smooth. Return to heat and bring to a boil. Reduce heat to simmer and stir for about 3 minutes, then remove from heat

STIR the blue cheese into the sauce until it melts and add the egg yolks one a time, whisking after each. Season with nutmeg, salt and pepper.Transfer to a large bowl.
WHISK your egg white in a very clean, dry bowl until they form soft peaks, they should not be dry and stiff but not watery either. Week old eggs are better then fresh. Spoon a quarter of the egg whites into the sauce and LIGHTLY fold in. Add the remaining egg whites and fold in very gently. It's okay if you see a little white still. Fill souffle dish(s) just below the top of the rim and place on a baking sheet.
BAKE for 30-35 minutes for one single dish. 20 minutes or so for small ones. It;s done when it slightly wobbles when done and a skewer through a crack in the side comes out clean or only slightly moist. Serve immediately because it will begin to fall after a few minutes. 

Mussels in lager

I've been meaning to make this for such a long time. So after a long week of work I figured I would finally treat myself. I've only attempted mussels once before and they were so-so. This recipe was from an awesome magazine I picked up at the Calgary airport called "Gourmet Quick!" I love all the recipes in that thing and the stains and wrinkled pages can attest to that. This is super quick and simple and is such a crowd pleaser! I served it along with some buttered and toasted hot dog buns because I know I did pay for a baguette at the grocery store but it didn't make it home with me for some reason so hot dog buns had to suffice, I called them a redneck baguette. Ha! Oh, and for those like me who didn't know what lager was.....It's just regular beer like Budweiser or Kokanee. I went to the liquor store to find this "special" beer and was later told that I didn't really have too so whatever you have on hand will probably work fine.  And I have to confess I forgot to add the mustard and cream for some reason but it was still delicious without it so if you don't have those things on hand don't fret.

 What you need
About 2 pounds of mussels
1/4 cup butter
A small onion, chopped
2 ribs of celery, chopped
3 cloves of garlic, minced
1 cup of canned, diced tomatoes
1/2 tsp thyme
some salt and pepper
2 cups of lager (don't measure foam)
1 Tbsp Dijon mustard
2 Tbsp heavy cream
1/4 cup flat leaf parsley, chopped

Directions

First scrub the beards off your mussels and rinse them under cold water. No one wants to eat a mussel beard.
In a large pot melt butter on medium or so (don't let it burn) when foam subsides add onion, celery, garlic, thyme, salt and pepper. Stir occasionally until veggies are soft (4 minutes)
Add beer and bring just to a boil. Turn to low, add mussels and simmer, covered, stirring occasionally for 4-6 minutes, transferring mussels to a bowl when opened (discard any that don't open after 6 minutes). Remove pot from heat. Stir together mustard and cream and add to broth along with parsley and whisk until combined. Serve sauce over mussels and serve with some kind of crusty bread to soak up all the delicious broth!

P.S. You can save any leftover broth to make a nice seafood soup or something like that later.