Thursday, October 25, 2012

Roasted vegetables/Cheddar bay

Oh my goodness I just had to share two really yummy recipes that I have tried lately. I am a pinterest addict. I have tried many recipes off of pinterest, and not all of them are good. I really like these roasted veggies though. Simple way to get your vegetables in. 
I made these with brussels and mushrooms, which Adam is not a fan of, but you don't have to use them if you too don't like them.

  1. Pick your favorite vegetables (or what ever is in season) and coarsely cut them up.
  2. Grab a large ziplock and throw in the following.
  3. 1/4 Cup olive oil
  4. 2 T parmesan 
  5. 2 cloves garlic, minced
  6. 2 T. balsamic vinegar
  7. 1 t. chicken bouillon
  8. 1 t. sugar (brown or white)
  9. S&P if needed
  10. Toss veggies (I usually fill up a gallon sized bag)
Throw on parchment papered jelly roll pan. Cook for 25 min or so on 450. Serve with Chicken as a meal, or toss into your favorite pasta.

I love Cheddar Bay biscuits from Red Lobster.. This recipe is EXACT!! Here is the link to her website and her recipe from

Scratch Cheddar Bay Biscuits

This morning I woke up with a need to make biscuits, which for me is kinda weird because I’ve never made them, and rarely eat them. I started looking through a few recipe books and plain biscuits just weren't cutting it. I figured I would jazz them up with some cheddar cheese, and then a lightbulb went off and I thought of cheddar bay biscuits. You know them, those really yummy little biscuits you get at that chain seafood restaurant. I've never met a person who said they hated them, they are just too good.
I've made these once before, using a recipe that included a boxed biscuit mix, but I found them a bit on the salty side, and a little too dense. So I set off to make a scratch version that was light, fluffy, and flavourful, and rivalled the Red Lobster version. The flavour of these are spot on, and dare I say even better? They are fluffy, cheesy, moist, and have a nice garlic flavour.  The best part is that they come together in a snap. Now you can enjoy these biscuits anytime at home!
Scratch Cheddar Bay Biscuits
Makes 16 biscuits 

1 1/2 cups (7 1/2 ounces) all-purpose flour
1 1/2 cups (6 ounces) cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons garlic powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces
2 cups shredded cheddar cheese (about 4 1/2 oz)
1 1/2 cups buttermilk
Garlic Topping
4 tablespoons (1/2 stick) salted butter
2 cloves garlic, finely minced or through garlic press
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1. Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees. Line 2 baking sheets with parchment or a Silpat.
2. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined.
3. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and then remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.
Butter Topping
1. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes. Add in the garlic powder and dried parsley, and stir to combine. Set aside.

1 comment:

  1. I too have tried from biscuit mix and they were not the same! I saw thin Pin, but hadn't had the chance to try it yet. Now I will!!! And I love roasted veggies, but not Brussel sprouts, so this looks like a complete dinner to me!