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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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!!





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!