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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Coconut Quinoa Chia Pudding

29 06 2015

quinoa chia pudding

Do you remember when people first started talking about Quinoa? No one could pronounce it. KWEE-NOA? CHI-NO? KEEN-WAH? There in it’s protein-packed glory this seed (yes, it’s actually a seed, not a grain) sat on the shelf and I looked at it, wondering what the heck I’d make with it. Since then, I’ve realized its versatility: pancakes, casseroles, salads, and the ever so simple side.

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Then the chia seed trend came along and everyone went gaga over the health benefits of a little seed was formerly only known for making your clay pot grow “hair”. Food bloggers started putting them in smoothies and then making “pudding.” The current trend now seems to be jelly.

I still haven’t mastered the art of the chia seed pudding. Mine is always too runny; not the beautiful fluffy, creamy pudding that I see posted everywhere. I think it’s because I’m too stingy with those darn seeds. They’re expensive! Sometimes I wish I could go back in time and buy all the Chia heads and hoard the seeds. I wonder if that would be cheaper…

chia head

Anyhow, the other day I made some quinoa for a salad and of course I made too much- which isn’t a bad thing- it’s actually something I always intentionally do when making quinoa. I would advise you to do the same! Once the quinoa is cooked, you can store it in an airtight container in the fridge for a few days and use it for other deliciousness. And obviously, it saves you the time to cook (which is only 15 minutes) and the cooling, if you aren’t planning to serve it hot.

So I opened my fridge to make myself an evening snack and saw this prepared quinoa and an opened can of light coconut milk. (The coconut milk had been an attempt at making coconut whipped cream but duh, you can’t use the light kind, you need the full fat. #Fail) Immediately my brain went to tomorrow’s breakfast. Let’s do a take on overnight oats/chia pudding using quinoa and coconut milk!

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I could hardly wait for breakfast the next morning; and man, I was not disappointed! And bonus- this breakfast kept me full for hours. No mid-morning snack was necessary!

So, next time you make some quinoa, save some for this yummy breakfast treat!

Coconut Quinoa Chia Pudding

coconut quinoa chia pudding

Ingredients:

1.5 cups prepared quinoa, cooled
~1/2 can of light coconut milk (from a can)
2 TBS chia seeds
1/4 tsp vanilla
1/4 cup blueberries (more if you like)
Optional toppings:

honey
shredded coconut
crushed almonds

How to:

Put the quinoa in a bowl, jar, or other container with a lid (I used a small pyrex bowl)- the container should not be “just” big enough. You need some space!

Add the coconut milk to the quinoa to just cover it completely. Then add just a tiny bit more.

Add the vanilla, chia seeds, and blueberries and stir it all together.

Refrigerate overnight.

In the morning, top with shredded coconut, almonds, and honey. (Of the three, you’ll likely want the honey for some sweetness!)

coconut chia pudding





Cinnamon Roll Pancake for One

29 12 2014

Howdy friends! It’s been awhile since I’ve posted any kind of recipe (thank you Ironman), but I’ve got one for you this morning! Now that I’m not training I’ve got a bit more time to play in the kitchen. I’ve been itching to make a cinnamon roll pancake for the longest time, and this weekend I finally made it happen.

I was flying solo this weekend and didn’t really want to make a full batch of pancakes in my freshly cleaned kitchen, so I decided to make single serve pancake.

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I adapted this recipe and this recipe to create my own recipe. I hope you enjoy!

 

Pancake Ingredients:

¼ cup flour (I used almost entirely whole wheat flour, and topped it off with some cake flour)

1 tsp baking powder

1 tsp brown sugar

2 tsp coconut oil

Dash of cinnamon

¼ cup milk

1 egg

Cinnamon Swirl:

1/2 ripe banana, mashed

1 tsp cinnamon

Cream Cheese Icing:

1 tbs cream cheese, softened

1/8 tsp vanilla

1 tbs powdered sugar

milk (if necessary to thin it out)

How to:

First, make the cinnamon swirl. Mash the banana well and stir in the cinnamon until the mixture is smooth. Put in a plastic bag and set aside.

Next, make the pancake batter: mix together the dry ingredients and then the wet in a bowl.

Finally, make the cream cheese icing. Mix together the cream cheese, vanilla and powdered sugar. Add milk if you need to thin out the mixture. Put in a plastic bag and set aside.

In a small fry pan over medium heat, spray some Pam or use some butter to grease the pan. Then, pour in the pancake batter. Snip the corner of the plastic bag with the cinnamon swirl, and then squeeze it onto the pancake.

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Allow the pancake to bubble and brown on the bottom. This batter was really light and fluffy, so make sure you are patient! Flip the pancake when it’s ready, and allow to cook through.

Top with the cream cheese icing (snip off the corner of the bag and squeeze it all over the pancake) and some maple syrup.

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Enjoy!!