Jalapeno Cheddar Biscuits

I made these awesome jalapeno cheddar biscuits to go with my lovely slow cooker chicken stew yesterday. 

These biscuits are light and flaky and full of flavour.

My in house taste tester loved them!

What you need,

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2 cups all-purpose flour, plus more as needed

1 tbsp. baking powder

1 ½ tsp. kosher salt

¾ cup cold butter, diced, plus ½ tbsp. for jalapenos

½ cup cold buttermilk

1 large egg

1 cup extra sharp cheddar, grated

2 small jalapeno peppers, minced

1 egg, beaten with 1 tbsp. water or milk

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Heat ½ tbsp. butter in a small skillet and sauté the minced jalapeno until they are soft, about 2 minutes. Remove from the heat and let them cool a little. Add the cooked jalapenos to the grated cheddar and coat them with about 1 tbsp. flour. Set aside.

Add 2 cups of flour, baking powder and salt into the bowl of a stand mixer, fit with the paddle attachment. Mix on low speed while adding in the cold diced butter. Mix until butter is about the size of peas.

In a small bowl, lightly beat the egg and buttermilk together. Add to the flour mixture and mix on low only until it is moist. Add the cheddar, jalapeno mix to the dough and mix until just combined.

On a well-floured surface, knead batter lightly about 6 times. Roll into a 10x5 inch rectangle. Divide into 8 rectangles with a sharp, floured knife, or use your favourite cookie cutter.

Place biscuits on the prepared pan. Brush the tops with the egg wash. Bake for 20-25 minutes until the tops are golden brown.

These are so good; I will be making them again for sure!

Jen

Recipe adapted from Smitten Kitchen

Slow Cooker Chicken Stew with Biscuits

I love slow cooker meals.  It is so nice to be able to get a whole dinner ready in the morning and then come home after a long day to a fully cooked meal!

 

This recipe is from Rachel Ray. She used store bought biscuits to make things faster but I decided to make my own. Jalapeno cheddar ones! My in house taste testers favourite flavour combination!

This stew is full of flavour! It is rich and creamy and perfect with a nice hot biscuit!

Here is what you need,

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4 boneless skinless chicken breasts, chopped into bite sized pieces

¼ cup flour, plus 3 tbsp.

Salt and pepper to taste

2 tbsp. olive oil

1 small butternut squash, peeled, chopped and cut into bite sized pieces

(About 2 cups)

3 ribs of celery, chopped

3 carrots, chopped

1 large onion, chopped

3 cloves garlic, chopped

1 tsp. dried sage, I forgot to buy fresh at the store, if you have it use 6 leaves, chopped

6 sprigs, fresh thyme, leaves removed and chopped

3 cups chicken broth

1 cup frozen peas, defrosted

3 tbsp. Dijon mustard

2 tbsp. fresh dill, chopped

2 tbsp. fresh parsley, chopped

Start by dredging the chicken in the flour, Heat the oil in a large skillet over medium high heat and brown the chicken on all sides. Season with salt and pepper.

Once the chicken is brown put it in the slow cooker along with the butternut squash, celery, carrots, onion, sage, thyme, 3 tbsp. flour, salt and pepper. Mix to combine then pour over the chicken stock. I used 1 cup of the chicken stock to deglaze the pan I cooked the chicken in, just to get all the nice brown bits, and add it and the remaining 2 cups of stock to the slow cooker.

Cook on high for 4 hours or on low for 6 hours.

Just before serving, add in the peas, Dijon mustard, the dill and parsley to the slow cooker. Stir and cook until peas are warmed through, 5 or so minutes.

Serve it up in a nice bowl with a nice hot biscuit on top! 

There you have it a nice hearty meal.

I will post my jalapeno cheddar biscuit recipe tomorrow!

Jen

 Recipe from Rachel Ray

Chubby Hubby Rice Krispie Treats

Today is my 1 year Blogiversary! I can’t believe it has been a whole year! Time flies when you are having fun, and man has it ever been fun! I have had such a great time cooking and baking, learning about photography, writing and blogging, what a blast!

 

I thought about what to make for the 1 year post for a long time. At first wanted to do some grand cake or fancy dessert, but that really isn’t me. These ridiculously amazing treats are totally me! They have all my favourite things, peanut butter, chocolate, rice Krispies, and salty pretzels! Yum!

This recipe is from the amazing Brown Eyed Baker, this girl has been a huge inspiration for me this past year! She is awesome.

What you need,

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3 tbsp. butter

1 bag of mini marshmallows

½ cup creamy peanut butter

4 cups rice krispie cereal

2 cups crushed pretzel pieces

1/2 cup peanut butter chips

2 cups semisweet chocolate chips

Start by greasing a 9x13 inch pan, set aside.

Melt the butter in a large saucepan over medium heat, add in the marshmallows and stir until they are completely melted.

Off heat stir in the peanut butter until melted and smooth.

Add in the rice krispies and crushed pretzels along with the peanut butter chips. Stir quickly to coat.

Press the mixture into the prepared pan creating an even layer.

Meanwhile, you can melt the chocolate chips in the microwave in 30 second increments on 50% power until smooth. Stir after each 30 seconds.  Once the chocolate is melted and smooth, pour over the top of the rice krispie treats and smooth out. Chill for at least 30 minutes until the chocolate is set.

Cut into pieces and stuff in your face. So ridiculously good!

I want to thank every single one of you who takes the time to read my rambling posts! It means a lot to me!! So thank you! I hope you keep reading and trying new recipes!

Here is to another great year full of tasty treats, easy suppers and favourite things!

Jen
 

Recipe from the Brown Eyed Baker

Favourite Things Friday Vol. 18

I decided it was finally time to get rid of my ugly old flour/sugar containers.

Look at them, they are hideous, I can’t believe I have been putting them in photos, embarrassing!!

I read a good review of these OXO Good Grips POP containers. They have big wide tops, which makes them easy to scoop out of. The lid gets a really good seal, which is important when storing flour!

See, so much nicer than the old ones!!

I am a little obsessed now, I kind of want to organize my whole kitchen with these things. 

I am really happy with them!

Happy Weekend Everyone!

Jen

Blueberry Buttermilk Breakfast Cake

So I had this container of buttermilk in my fridge. I couldn’t decide what to make, until I saw this recipe. I think anytime Breakfast and Cake are in the same sentence it can’t be a bad thing!

This cake is lovely. Flavorful and moist but no too sweet, it would be perfect with a nice hot latte while reading your morning newspaper, or in my case food magazine.

What you need,

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½ cup butter

2 tsp. lemon zest

¾ cup + 2 tbsp. of granulated sugar

1 egg

1 tsp. vanilla

2 cups all-purpose flour

2 tsp.  Baking powder

1 tsp. kosher salt, my butter was salted so I left this out

2 cup fresh or frozen blueberries

½ cup buttermilk

1 tbsp. granulated sugar for sprinkling on top

Heat your oven for 350 degrees. Grease a 9x9 baking dish.

Start by creaming the butter and sugar together, add in the lemon zest. Add in the egg and mix until light and fluffy. Stir in the vanilla.

Toss the blueberries in ¼ cup of the flour. In a separate bowl whisk together the rest of the flour, baking powder and salt.  Add half the flour mixture to the wet ingredients and then half the butter milk, mix well. Add in the rest of the flour and the rest of the buttermilk. Mix until just combined. Fold in the blueberries.

Sprinkle the 1 tbsp. of sugar over the top of the cake.

Bake for 35-45 minutes or until a toothpick comes out clean.

This cake is my perfect breakfast!

Jen

Spaghetti with Sautéed Kale and Tomatoes

I seem to be having a love affair with Kale lately. It is so awesome. I don’t know how I went so long without trying it.

It has a great texture and the flavour; it has a nuttier flavour than spinach. Plus it is so good for you.

This pasta is so freaking good! I want to eat it every day.

What you need,

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½ lb. spaghetti, cooked according to package directions

2 tbsp. extra virgin olive oil

3 cloves garlic, minced

1 pinch of red pepper flakes

2 bunch kale, washed and cut into 1 inch pieces

4 oz. of cherry or grape tomatoes

Coarse salt and fresh cracked pepper to taste

1 whole lemon

¼ to ½ cup reserved pasta water

½ c. fresh grated Parmesan cheese, plus more for garnish

In a large pot of salted boiling water cook your spaghetti according to package directions. Be sure to save some of the cooking water when you drain the pasta.

Heat the oil in a large sauté pan over medium high heat. Add the garlic and red pepper flakes and cook for 30 seconds or so just until fragrant. Add the chopped kale and sauté for a minute or so. Toss in the tomatoes and cook another minute or 2 until they get soft and start to break open.  Season with salt and pepper.

Toss the cooked pasta into the kale and tomatoes, toss to combine. Squeeze in the juice of the whole lemon and stir in the grated parm. Use the reserved pasta water to thin out the sauce if needed.

That is it, put a big old pile on a plate and garnish with a little more cheese, a drizzle of extra virgin olive oil and if you like, a little more lemon juice. 

TO DIE FOR! For real people make this for dinner, you will want to eat it all!

It made a great lunch the next day too!

Jen

Recipe from Bev Weidner

Chicken Paprikash

I was flipping through a recent Canadian Living magazine and I came across this tasty looking recipe for Chicken Paprikash. 

I have never made it before but it looked great so I thought I would give it a try!

What you need,

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2 tbsp. olive oil

1 lb. chicken breast, cut into pieces

1 onion, diced

3 cloves garlic, minced

2 ½ cups sliced cremini mushrooms

2 tbsp. sweet paprika

3 tbsp. all-purpose flour

2 tbsp. tomato paste

2 cup low sodium chicken broth

1 tsp. lemon juice

½ tsp. salt and pepper to taste

1 pkg broad egg noodles

½ cup sour cream

3 tbsp. chopped fresh parsley

In a large skillet heat 1 tbsp. olive oil over medium high heat. Cook the chicken for 4 or 5 minutes until browned.

Remove from the skillet and set aside.

Heat the remaining oil in the skillet and cook the onion, garlic and mushrooms for 3 minutes until just starting to soften. Add the paprika, stirring often for another couple of minutes until the onions and mushrooms are soft. 

Add in the flour and tomato paste and cook for 1 minute. Stir in the broth and bring to boil, reduce heat and simmer until sauce is thickened. Return the chicken to the pan with any juices from plate. Add in the lemon juice and salt and pepper. Adjust seasoning to taste.

Cook the egg noodles in a large pot of salted boiling water according to package directions.

Serve the chicken mixture over the warm egg noodles.

Garnish with sour cream and fresh chopped parsley.

I am glad I tried this recipe, it was really good.

Quick and easy and full of flavour!

Jen

Recipe from Canadian Living Magazine