Showing posts from February, 2013

Quick Sour Cream Biscuits

Quick Sour Cream Biscuits Recipe 3 Tbsp. unsalted butter, cut into 1/2 inch cubes, 1 cup all purpose flour, plus extra for shaping, 1 Tbls. baking powder, 1 teas. sugar, 1/4 teas. baking soda, 1/2 cup sour cream, plus 2 teas. for brushing and a food processor. Place the butter on a plate and freeze while you gather the other ingredients. Preheat oven to 425'. Line a baking sheet with parchment paper and set aside. Place 1 cup of the flour and the baking powder, sugar, and baking soda in the bowl of a food processor and pulse to combine. Add the chilled butter and process until mixture resembles wet sand, eight 1-second pulses. Add 1/2 cup of the sour cream and pulse until it comes together into a rough dough ball. Transfer the dough to a lightly floured surface. Pat the dough into a 4 inch circle and then cut in half down the middle. Divide each half into 3 wedges, so you get 6 dough wedges total. Put on prepared sheet. Brush with the remaining 2 teas. sour cream and bake u

Shredded Hashbrown Cheesy Potatoes w/Ham

Shredded Hashbrowns Cheesy Potatoes with Ham Recipe 1- 28 oz. bag of frozen shredded hashbrowns, thawed, 16 oz. sour cream, 1 can cream of chicken soup, 1 small onion, diced, 8 oz. thick shredded cheddar cheese, 3 cups diced ham, 1/2 cup butter, melted, 1/2 cup crushed regular potato chips. Preheat oven to 350' In large bowl, mix sour cream, soup, onions, shredded cheese, and ham. Stir in shredded hashbrowns. Spoon and spread into ungreased 9 x 13 x 2 baking dish. Sprinkle potato chips over all, then pour melted butter over all. Bake 1 hour. Serves 4.

Fennel and Cabbage Slaw

Fennel and Cabbage Slaw Recipe 2 bacon strips, chopped 1 fennel bulb fronds removed and reserved, bulb cored, quartered, and thinly sliced. 1 cup thinly sliced red cabbage 2 scallions (white and green parts), trimmed and finely chopped. 1/4 cup mayonnaise Zest of 1/2 orange 3 tbsp. red wine vinegar 1 tsp. sugar 1 tsp. kosher salt 1/2 tsp. ground black pepper. Place the bacon in a med. nonstick skillet over med. heat. Cook until browned and very crisp, while stirring often, 6 to 8 mins. total. Transfer the bacon to a paper towel-lined plate to cool, then transfer to large bowl. Add the fennel, cabbage, and scallions to the bacon and toss to combine. In a small bowl, whisk the mayonnaise, orange zest, vinegar, sugar, salt, and pepper together and pour over the vegetables. Toss to coat and serve. Serves 4 w/ leftovers.