Caramelized Onion, Smoked Cheddar, and Apple Biscuits

5 02 2016

You guys. Have I got a recipe for you!


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.


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


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
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!



Homemade Kombucha

11 07 2015

The first time I ever tried kombucha I remember thinking it was gross. I believed that “fermented” was code for “sour” or “rotten” tea and I didn’t go out of my way to buy it at the grocery store. Bill on the other hand loves kombucha. He’d be drinking a bottle and would offer me a sip, and I used to always turn up my nose and turn him down. Even so, he kept offering every time he had some (isn’t he sweet?) and eventually I gave in, taking a swig of whatever flavor he had. As time went on, this pattern continued, and I soon found myself asking for a few sips before being offered. Yup, I was converted to a kombucha fan. I guess it is an acquired taste?

Unfortunately, kombucha isn’t cheap. We try to only buy it when it’s on sale at the grocery store, but sometimes, you just can’t help it. So, we started doing some research and realized that it seemed pretty easy to make kombucha at home. Why not give it a whirl ourselves?

And that we did!


And you know what? It was pretty good! If you’ve got a bit of patience and you can get your hands on a SCOBY (more on that soon), you’re in business!

Here’s how we brewed our first batch:

Step 1: First, and most importantly, you have to have a SCOBY. SCOBY stands for “symbiotic culture of bacteria and yeast”. Um what? Basically, bacteria and yeast form this jelly looking disc that sits on top of your tea. It helps the fermentation process and keeps the perfect environment for the sweet tea you’ll be converting to kombucha below it.

How do you get it? From fresh kombucha! One of our good friends brews kombucha at home and she gave us two jars of her homemade, plain kombucha. We loosened the caps on the bottles and then let them sit unrefrigerated for several days until they each started to grow their own SCOBY. It’s important to loosen the cap, because the yeast is releasing CO2, which, if in a closed bottle, will make it explode! I’m pretty sure you could also buy a bottle (unflavored) at the grocery store and leave it out of the fridge.


You can see the SCOBY forming at the top of these two bottles.

Step 2: Make sure you have a container for your tea. We ordered a large porcelain container with a spout to hold our brew. You certainly don’t need one this big. You could use anything really as long as there are no metal parts. Oh, and no plastic- it leeches out into your brew! They also say to keep your SCOBY away from anything metal.

You also need some cheesecloth or similar material to cover the opening. It’s gotta let air in and out, but without letting dust or any other material inside to contaminate your tea.

Step 3: Get your tea! Black and green tea are preferred. I haven’t experimented with flavored teas, but from what I can tell they don’t work as well. Because we would be brewing in larger batches, we bought a big tea ball.

We had some green tea at home already, but we ordered some loose-leaf black tea from Mountain Rose Herbs.teacollage

Step 4: Now that you have all your supplies, you can brew your tea.

For this batch, here are the proportions I followed:

3 liters of filtered water

1 cup sugar

3 tablespoons black tea

3 teaspoons green tea (aka 3 tea bags)

Boil the water and sugar. Add the tea and let it steep. Let cool completely. <– That is super important because if it is too hot it will damage the SCOBY.

le creuset pot

Step 5: When your tea has cooled (I usually do it the next day), add your tea, some starter kombucha, and your SCOBY to your big container. Cover with cheese cloth, and wait. In this case my “starter kombucha” was the kombucha from my friend that was growing the SCOBY.


Seven to ten days later, you’ll have fresh kombucha!

The beauty of making kombucha at home is that you can taste it along the way, and when its flavor is to your liking, you can bottle it and stick it in the fridge so it stops fermenting!

If you let the kombucha ferment too long, it will turn out really vinegary- so just make sure you’re tasting it along the way.

If you want to flavor it, it is recommended that you do that separately, and not in your main vat with the SCOBY. We haven’t tried that yet- it’s good enough plain!

So, there you have it! See, it’s pretty simple!

Have you tried making kombucha before? How’d it turn out?

A Belated 4th of July Recipe

6 07 2015

Most good food bloggers will recognize that a holiday is coming up and will plan an appropriately themed dish or dessert to post just before the actual holiday so that readers can actually make the recipe on said holiday. Unfortunately, I’m not that good. However, I do have a recipe that I tried on the 4th of July that I thought was quite successful: Patriotic Pizza!

Better late than never, right?

patriotic pizza done

This is somewhat a blend between a dessert pizza and a “real pizza.” I described it to someone as a “sweet, savory pizza” if that makes any sense?

Anyhow, it’s quite easy to make- you can whip it up in a jiffy if you have some pre-made dough around!

So, I may be late to the party on this one, but here’s to hoping that you’ll bookmark it for next year!

patriotic pizza pre cook


Pre-made pizza dough (preferably not the kind that comes in a tube, but if you have to, that will do)

~ 1 cup blackberries

~1.5 cups strawberries, hulled and halved (or quartered, depending on how big they are)

1/2 cup sugar, divided

2 TBS chia seeds (optional)

2 TBS fresh basil, chopped, divided

1 log of fresh mozzarella cheese (you won’t need it all)

How to:

In a pot, put the blackberries and 1/4 cup sugar. Turn the heat to medium and allow the berries to cook down. Adjust the heat as necessary.

In a second pot, put the strawberries and 1/4 cup sugar. Turn the heat to medium and allow the berries to cook down. Adjust as necessary.

While the berries are cooking, roll out your dough. You can make it a rectangle or a circle, your choice. Place it on your pizza stone and allow to rise.

When the berries have boiled down into a liquid and are starting to thicken back up, stir in the chia seeds (1 TBS in each pot) and remove from heat. Add 1 TBS of basil to each pot.

Now, decorate your pizza!

Use the blackberry “jam” to make the blue part of the flag and the strawberry part to cover the rest. Cut the mozzarella cheese into stripes and “stars” and add them to the pizza. Bake at 375 for 25 minutes, or until the dough is cooked through and the cheese is melty.