Flaky Jalapeno Cheddar Biscuits

Flaky Jalapeno Cheddar Biscuits
Print Recipe
    Servings Prep Time
    8-10 4" biscuits 25 minutes
    Cook Time
    18 minutes
    Servings Prep Time
    8-10 4" biscuits 25 minutes
    Cook Time
    18 minutes
    Flaky Jalapeno Cheddar Biscuits
    Print Recipe
      Servings Prep Time
      8-10 4" biscuits 25 minutes
      Cook Time
      18 minutes
      Servings Prep Time
      8-10 4" biscuits 25 minutes
      Cook Time
      18 minutes
      Ingredients
      Servings: 4" biscuits
      Instructions
      1. Preheat oven to 425℉ and line a large baking tray with parchment.
      2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
      3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
      4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
      5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
      6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
      7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
      8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
      Recipe Notes

      -these particular biscuits spread out some and are wonderful sliced as a sandwich.

      -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

      Chili Tortilla Roll Ups

      Chili Tortilla Roll Ups
      Print Recipe
        Servings
        20 rolls
        Servings
        20 rolls
        Chili Tortilla Roll Ups
        Print Recipe
          Servings
          20 rolls
          Servings
          20 rolls
          Ingredients
          Servings: rolls
          Instructions
          1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
          2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
          3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
          4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
          5. Continue with remaining shells, chili and cheese until all have been rolled.
          6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

          Broccoli Cheddar Soup


          Broccoli Cheddar Soup
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Broccoli Cheddar Soup
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
              2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
              3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
              Recipe Notes

              -recipe yields 5 1/2- 6 cups.

              -for vegetarian option, use vegetable broth instead of chicken broth.

              -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

              Spinach and Cheddar Potato Cakes

              Spinach and Cheddar Potato Cakes
              Print Recipe
                Servings Prep Time
                2 people 15 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                2 people 15 minutes
                Cook Time
                10 minutes
                Spinach and Cheddar Potato Cakes
                Print Recipe
                  Servings Prep Time
                  2 people 15 minutes
                  Cook Time
                  10 minutes
                  Servings Prep Time
                  2 people 15 minutes
                  Cook Time
                  10 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a medium bowl, mix together egg, spinach, seasoning salt, onion powder and pepper Add mashed potatoes and mix until well combined. Stir in cheese, bread crumbs and chives. Mix until combined and bread crumbs have been absorbed.
                  2. Heat oil in a non stick frying pan over medium high heat. While pan is heating, form 1/3 cup potato mixture into approximate 3" patties about 1/2" thick and place into pan as you form them. Cook 4-5 minutes per side until heated through and golden brown.
                  3. Stir together sour cream and dill and season to taste with salt and pepper. Keep chilled until ready to serve with cakes.