Caramelized Onion, Smoked Cheddar, and Apple Biscuits

5 02 2016

You guys. Have I got a recipe for you!

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A few weekends ago, I had some onions left over from a Blue Apron meal. I also knew that there was some delicious smoked cheddar cheese in the fridge just screaming to be used in a yummy recipe, and I had an apple that needed to be eaten sooner rather than later.

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So I did what any normal foodie would do- made some savory biscuits!

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I did a quick google search for another biscuit recipe that used caramelized onions and stumbled upon this one from Smitten Kitchen that I knew would be a winner. I knew I’d be able to tweak it to make it work with the ingredients I was using.

And man, I was not disappointed! This biscuit made the PERFECT vehicle for a slightly runny fried egg. My mouth is watering just thinking about it!

Go to the store now and get these ingredients so you can make these for your family this weekend!

Adapted from Smitten Kitchen

1 tablespoon olive oil
2 TBS brown sugar, divided
8 tablespoons cold unsalted butter
1/2  red onion, thinly sliced
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon coarse or kosher salt
3/4 cup shredded smoked cheddar cheese
1/2 an apple, finely chopped
1 cup buttermilk
Salt
Freshly ground black pepper

Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

In a large skillet, heat olive oil over medium heat. Add the onions, reduce the heat to low. Be patient! Stir occasionally, and add some water if the onions start to burn. This will take at least 20 minutes! When the onions are nice and brown, stir in 1 TBS of brown sugar. Remove from heat and set aside.

In a medium bowl, combine flour, sugar, baking powder, baking soda, remaining brown sugar and salt. Dice 8 tablespoons remaining cold butter into 1/2-inch bits. Use your fingers or a pastry blender to work the butter into the flour mixture until the mixture is crumbly with butter in pieces no larger than a small pea.

Stir in cheese and apples. Pour buttermilk over cooled onions and stir to combine. Add buttermilk-onion mixture to bowl and stir until combined. Turn the dough out onto a floured counter and roll out to a 1-inch thickness. Using a circle cookie cutter or the mouth of a pet glass, stamp out the biscuits and place them on prepared baking sheet. Gather the scrap and re-roll them as needed. Bake until the scones are deep golden-brown and the cheese is melted and bubbly around the edges, 20 to 23 minutes.

Serve with a fried egg, or eat by itself!

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The Best Healthy Banana Bread

10 09 2014

I love banana bread. Slather some peanut butter on it, and I think you’ve got the best breakfast bread out there.

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Unfortunately, it isn’t the healthiest of meals- hello sugar, butter, and flour! But, there are dozens of recipes that health-i-fy the traditional one. I decided to throw my hat into the game this morning, with an adaptation of a recipe from the Kitchn (Clearly, I’m obsessed with this blog!).

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The biggest swaps I made were two ripe bananas instead of 3, and then I used coconut oil and yogurt instead of butter in my recipe. Oh, and I also used some bread flour and dry oats in mine.

This was definitely a winner! It was moist, the perfect sweetness, and the bananas on top just made the loaf look so beautiful! I hope you try it out!

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Adapted from The Kitchn

Whole-Wheat Banana Bread

Makes 1 loaf

Ingredients:

2 medium, ripe bananas
1 cup whole wheat flour
1/2 cup bread flour
1/3 cup dry oats
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup crushed walnuts
1 heaping TBS coconut oil
1/3 cup Greek yogurt
1/2 cup maple syrup (mine was leftover from pancakes the other day, and it had cinnamon and all spice in it!)
1/2 teaspoon vanilla extract
2 large eggs
1 banana, for the topping (optional)
1 TBS raw sugar, for the topping (optional)

How to: 

Preheat oven to 375°F.

In a medium mixing bowl, combine the flour, oats, baking soda, salt, cinnamon, and crushed walnuts. In a separate mixing bowl, stir together mashed banana, oil, yogurt, maple syrup, vanilla extract and egg. Pour the wet ingredients into the dry and stir until just combined.

Pour the batter into a lightly greased standard bread pan. Bake bread until golden and a knife comes out clean when inserted into the bread, about 50 minutes. Try to let it cool off before eating. It will be difficult to do.





Zucchini Mint Feta Mini Quiches

30 07 2014

You guys! I have a winning summer recipe for you!

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I have this mint plant that is growing out of control and I don’t have/know a ton of recipes that call for mint, other than one of my favorite salads and mojitos.

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So the other day I was flipping through Tastespotting, and I happened upon this recipe for a Zucchini Tart. I had just purchased some local zucchini from Trader Joe’s, and though I was tempted to make another batch of zucchini bread pancakes, I decided that my waistline would thank me if I made something a bit less carb-o-licious (thought I do love me some carbs!). I read through the recipe and, though skeptical of the zucchini + mint + feta, COOKED combo, I decided to give it a shot.

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I made a few swaps to make it a wee bit healthier (no wontons, and Greek yogurt instead of milk) – and you know what? It was DYNOMITE!

These were very flavorful, fresh, and yes, they were quite summer-ific (yes, I made that word up!). I whipped up a batch on Sunday so I can have them as breakfast or as part of lunch throughout the week! I hope you enjoy them too!

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Zucchini, mint, feta quiche

Makes 8 mini-quiches

Ingredients:
1 small/medium zucchini, shredded
about 6 tsp mint, minced
about 6 tsp feta cheese, crumbled
4 eggs
1/4 cup plain Greek yogurt
Salt + Pepper

How to:

Preheat the oven to 350ºF. Spray a muffin tin with cooking spray or olive oil.

In a bowl, combine the zucchini, mint, feta. In another bowl, mix the eggs and yogurt until smooth. Add the eggs to the zucchini mixture. Season with salt and pepper. Fill muffin cups. Bake for about 20 minutes or until set.

Dig in!