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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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!

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Ingredients:

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.

Enjoy!

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Pancake Friday: 3-Ingredient Pancakes!

30 05 2014

Sometimes the best recipes happen by accident, which is exactly how this recipe came to be!

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Believe me, I will “accidentally” be making these much more often!

The other day one of my blogger friends posted her daily eats and one of her sides was a mashed up plantain. I haven’t had plantains in a very long time, but I certainly love them! I thought that would be a great accompaniment to my crock pot chili, so I decided to pick up plantains at the grocery store.

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They were 2 for $1, so I grabbed these guys.  Take a closer look:

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That’s right, these were like conjoined twin plantains! I grabbed them plus a single and headed up to the checkout, wondering if I’d be charged as though this special plantain was one or two. The cashier wasn’t quite sure what to make of it, but she ended up charging me as though this was one plantain! Score!

I let them ripen up a for a few more days and then got to “work” in the kitchen. This was SO easy I don’t feel like I can call it working in the kitchen.

I started by mashing up half a plantain in a  bowl. I cut myself a little piece to eat and was surprised by how sweet it was. I don’t know why I was surprised- I’ve had fried plantains before and they are deliciously sweet when they’re ripe- but for some reason I was expecting a little more bland flavor. As I mashed, I realized they wouldn’t really come out like the little patties I wanted, so I grabbed an egg and cracked it in the bowl and mixed it around. This batter probably would have been just fine, but I decided to throw in some of the leftover quinoa I had from the day before. I scooped out small ladles of the batter onto the fry pan, and to my surprise, it bubbled, like pancakes do. A few minutes on each side, and then they were done! The plantain pancakes stayed together perfectly when I pulled them off the griddle. They were light, moist, and though not quite fluffy like pancakes made with flour, they still had an airiness to them thanks to the quinoa. Slightly sweet from the plantain, you could eat them as is, or add a little maple syrup to really make them pop.

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My first batch wasn’t so photogenic, so I made them again over the weekend so I could get some good photos. This time, I used a whole plantain, 2 eggs, and 1/2 cup of quinoa. This made about 8 pancakes.

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These turned out much more photogenic. It helps to save a few slices of plantain to fry up as a topping. 🙂

Again I added syrup because the plantain + maple combo was dynamite.

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And then, I added some PB and J, because why not?

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OMG. These were amazing! (and prior to adding the gobs of PB, they are pretty darn healthy!) I used PB & Co’s White Chocolate Wonderful (whose jar is now empty because I can eat that thing by the spoonful) and it was the perfect complement to these pancakes. If you haven’t tried this stuff, grab it at the store today!

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The PB gave these a bit more “sticking power” but they’re loaded with protein as is, thanks to that quinoa! Next time you make quinoa, make a little extra to use in these pancakes.

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Believe me this is a recipe you must try! Super simple and incredibly delicious! You won’t regret it!

Recipe:

1 plantain
2 eggs
1/2 cup cooke quinoa

How to:

Mix all ingredients together in a bowl. Scoop 1/4 – 1/3 cup of batter onto a hot griddle. Flip after bubbles start to form and the sides start to cook. Cook through on the other side. Voila!