These biscuits are a perfect way to get your family to eat more whole wheat and whole grain products. They are delicious and very filling. Because it’s whole wheat you actually eat less and stay full longer. Feel free to experiment and use 1/2 all purpose and 1/2 whole wheat flour if you are not sure your family will enbracce the change to whole wheat yet. You can add dry or fresh herbs like rosmery if you are making it for dinner, but be gentle so it doesn’t over power the flavor. Makes about 8 depending your cutter size.
4c Whole Wheat Flour
1T Baking Powder
2t Baking SODA
8oz Cold Butter cut into 1/2 inc pieces
1- 1/2c Buttermilk or plain milk
1/2c Shredded Cheddar cheese (or your favorite)
Heat oven to 375 f, if using convection fan heat to 350 f
Prepare a sheet pan with parchment paper to place your biscuits.
Sift together the flour, salt, sugar, baking powder, and baking soda. Cut in the butter using a dough cutter, a fork, your hands or a stand mixer fixed with a dough hook until the pieces of butter are about peas size. Add the shredded cheese to the flour mixture and toss it around with hands. In a small bowl beat the eggs with a fork. Make a well in the center of the flour and add 1 cup buttermilk and the eggs. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk if it looks to dry.
Turn the dough out onto a floured surface. Form it into triangle shape and gently fold the dough over itself 3 or 4 times to create layers (at this point you can save it in the fridge to bake at another time or continue to finish). Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on the sheet pan or ungreased cookie sheet and brush the tops with buttermilk. Bake for 15-20 minutes until risen and golden brown. Enjoy!
Tip. To create beautiful layers and help your biscuits rise, dip the cutter in flour and press down on the dough, do not twist when you press down or it will seal your edges and the biscuits won’t rise.
This is another favorite of mine as a kid…if you haven’t noticed yet, I like comfort foods. I’m certain it had part to do with the person that made it when I was in elementary school. Not having a recipe, searching cookbooks, online, making modifications…I think I’ve recreated what I so warmly remember.
1lb sirloin steak, cut into strips (I purchase it cut up)
1/8c all purpose flour (or rice flour for GF)
4T unsalted butter, divided
1 large yellow onions, chopped
5-6oz beef broth
1T minced garlic
salt and pepper to taste
1 large pkg fresh sliced mushrooms
1T Worcestershire sauce
1c sour cream
wide, extra wide egg noodles (GF use rice noodles!)
1. Start your noodles per package instructions.
2. Dredge your steak in flour.
3. In a skillet, melt 1T butter over medium heat; saute onions until tender. Removed from pan; set aside.
4. In a skillet, melt 1T butter over medium heat; saute mushrooms until tender. Removed from pan; set aside.
5. Melt remaining 2T butter over medium heat and brown meat on all sides. Add broth, garlic, salt, pepper, mushrooms, Worcestershire sauce, and onions. Cook until mixture thickens, about 5 minutes.
5. Just before serving, stir in sour cream. Heat through, but DO NOT BOIL. Serve immediately over noodles.
This is something my hubs and I have always eaten on it’s own, side of garlic mashed potatoes, green beans or over pasta…YUM. Then we went to Fort Myers Beach this past fall, had to eat at Pincher’s Crab Shack, ordered one of their shrimp Po Boys…and WOAH. It was my shrimp scampi on a garlic toasted sub bun with lettuce and tomato! HEAVEN. Needless to say, my old recipe took on a new life.
1c unsalted butter
2T prepared Dijon-style mustard
1T fresh lemon juice
1T chopped or minced garlic
1T chopped fresh parsley
2lbs medium raw shrimp, shelled, deveined, with tails attached
*for the po boy, remove the tails too!
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Shrimp can also be paired with alfredo sauce and served over noodles, turned into a po boy, or left alone as a main protein. And the butter/garlic sauce…sop that up with your favorite french bread. Trust me.
1/3c fresh lime juice
1T olive oil
2T garlic, minced
1T brown sugar
1T Worcestershire sauce
1T cilantro, chopped
1/2t ground cumin
salt & pepper to taste
1. Add all ingredients in a gallon size ziplock bag. Shake to mix well.
2. Add 1-2lbs chicken to bag, tightly seal removing all air. Push to mix around until chicken is well coated. Marinate for 1-3hrs minimum in refrigerator….I prefer to refrigerate over night.
6 corn tortillas, cut into quarters
1 large egg
1/4c sour cream
1c salsa (pick your fave!)
2-3 chicken breasts (boneless/skinless), poached and shredded
4oz cream cheese, half inch cubed
2T fresh cilantro, chopped
3 scallions, chopped
1T sea salt
2c Mexican cheese blend (or a blend of monterrey jack and mild cheddar), divided
1. Preheat oven to 350 degrees.
2. Placed quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3. Bake for 5 minutes, remove and set aside.
4. In a large bowl, whisk egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions, and salt. Stir to combine.
5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 8×10″ baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7. Bake uncovered for 35 minutes.
2lbs lean ground beef or turkey
2 large sweet yellow onions, chopped
3T minced garlic
2 (15oz) cans tomato sauce
2 (14oz) cans diced tomatoes
3T soy sauce
2T dried Italian herbs
3 bay leaves
1T seasoned salt, or to taste
2c uncooked elbow macaroni
1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
TIP: Right after cooking of ground beef OR turkey is complete, before additional ingredients are added, add 2-3 cups of water. Bring to a boil. Drain into a colindar and rinse with hot water. Add back to the pan and add the rest of your ingredients. This will boil additional fat/oils out of the meat making the meal much healthier.
bbq chicken with broccoli slaw and blue cheese crumbles...YUM!!!
3-4 frozen skinless, boneless chicken breast halves
12oz bbq sauce (our fave is Sweet Baby Ray’s honey)
1/2c Italian salad dressing (MY fave is Marzetti’s roasted garlic Italian vinaigrette)
1/4c brown sugar
2T Worcestershire sauce
1T minced garlic (optional)
1/2c baby carrots (optional)
1. Place frozen chicken in a slow cooker/crockpot (and carrots if you’re hiding veggies). In a bowl, mix the bbq sauce, Italian dressing, brown sugar, Worcestershire sauce, and garlic. Pour over chicken.
2. Cover, and cook 3-4 hours on high or 6-8 hours on low.
3. Shred chicken with a couple forks, and mix the chicken in the sauce.
Serve on a whole wheat hamburger bun.
Items to incorporate…sharp cheddar cheese and garlic mashed potatoes. Or with out the bun over garlic mashed potatoes topped with cheddar for the GF folks!
TIP: If you’d like to hide veggies in this, carrots are PERFECT. Just add carrots to your crockpot with the chicken and mash/mix in when you shred the chicken!