Tag: Southern Food

Cheesy Pecan Biscuits
Breakfast · Recipes

Cheesy Pecan Biscuits

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Cheesy Pecan Biscuits

I am always looking for a reason to bake and looking for even more of a reason to make biscuits! I wanted something savory and with a touch of sweet, so I decided to pair these Cheesy Pecan Biscuits with some Country Ham and Blackberry Mustard. These biscuits are fast and easy to make and will leave your guests wondering if you spent all day in the kitchen whipping them up! You can easily make these ahead of time or right before serving. I hope you like this recipe as much as we do!

Cheesy Pecan Biscuits

CHEESY PECAN BISCUITS

Ingredients:

  • 3 1/2 cups all purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1/2 cup butter (cold, I grated my butter with a cheese grater on the fine side)
  • 4 oz cream cheese, softened and cut into cubes
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1 cup chopped pecans, lightly toasted
  • 1 1/2 cup heavy cream
  • Parsley (optional)
  • 1 Tbsp melted butter (optional)
  • Finishing salt (optional)

Directions:

  • Preheat oven to 425 degrees F.
  • In a large bowl mix together flour, sugar, baking powder, salt and pepper.
  • Cut in butter and cream cheese using a pastry blender.
  • Stir in cheese and pecans.
  • Gradually add about 1 1/4 cup heavy cream, stirring until dry ingredients are just moistened, adding additional cream if needed.
  • Prep a workspace for kneading, rolling and cutting biscuits by lightly flouring surface and turning out dough; knead 5 or 6 times or until dough has fully come together.
  • Lightly dust a rolling pin with flour and roll dough to about 1-inch thickness. Using a biscuit cutter (or as my dad used to do it, you drinking glass) to cut dough into round biscuits (I used a 2-inch biscuit cutter). You will need to re-roll and repeat the process for any scrap dough.
  • Place biscuits on a lightly greased baking sheet.
  • Brush the tops of the biscuits with the extra heavy cream and bake for 12 to 15 minutes, or until golden brown.
  • Once out of the oven and on a cooling rack top with melted butter and a sprinkle of parsley and finishing salt (if desired).
  • Enjoy!
Veggie Mac & Cheese
Dinner · Recipes

Veggie Mac & Cheese

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Veggie Mac & Cheese

One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!

This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!

Veggie Mac & Cheese

VEGGIE MAC & CHEESE

Ingredients:

  • 1 pkg (16 oz) Cellentani Pasta, cooked al dente
  • 2 Tbsp olive oil
  • 1 pint Sangria medley tomatoes
  • 1 pkg (12 oz) pkg baby spinach
  • 1 pkg mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 2 1/2 cups chicken stock (I like Better Than Bouillon Base)
  • 2 1/2 cups whole milk
  • 1 pkg (16 oz) mozzarella cheese, cubed
  • 3/4 cup Italian Panko breadcrumbs
  • Parmesan cheese, grated for garnish
  • Parsley, chopped for garnish

Directions:

  • Preheat oven to 375 degree F.
  • Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
  • In a large stock pot boil noodles, drain and set aside.
  • In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
  • Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
  • Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
  • Remove from heat and add cheese; whisk until melted and incorporated.
  • Add veggies and noodles to sauce. Stir well to mix throughout.
  • Add to prepared baking dish. Top with panko and remaining olive oil.
  • Bake uncovered for 25 to 30 minutes or until browned and bubbly.
  • Remove from oven and allow to cool for about 10 minutes before serving.
  • Before serving top with parsley and Parmesan cheese.
  • Enjoy!
Shrimp Po’Boy Lunch
Lunch · Recipes

Shrimp Po’Boy Lunch

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Shrimp Po’Boy

Looking for a fast and tasty lunch or dinner? A shrimp Po’Boy is one of my favorite sandwiches to whip up. It’s super easy, fast and delicious! All you need is a sub roll, frozen popcorn shrimp, roma tomatoes, butter lettuce, remoulade sauce and a couple of small sides like potato chips and pickles. The secret to a great Po’Boy is getting the shrimp crispy and having a kickin’ remoulade sauce.

I made my own remoulade with mayo, dill and touch of spicy cocktail sauce. We like a little kick with our Shrimp Po’Boy and this definitely kicked it up a notch. For my remoulade sauce I took 1/4 cup mayo, a pinch of dill and 2 tsps spicy cocktail sauce and mixed it all together for a delicious remoulade. For the sides it really just depends on what we have on hand. Sometimes I make French Fries in the air fryer to go along with this meal, but today I opted for potato chips and a pickle. Now, I hope you enjoy this recipe as much as we do!

Shrimp Po’Boy

SHRIMP PO’BOY

Ingredients:

  • Sub roll, sliced almost in half lengthwise
  • 3 slices of a Roma tomato
  • A couple of leaves of butter or living lettuce
  • 2 Tbsps remoulade (my recipe is in the above paragraph)
  • 18 to 20 popcorn shrimp, cooked in air fryer
  • Chips or French fries
  • Pickle

Directions:

  • With a sharp knife slice sub roll almost in half lengthwise; set aside.
  • Set air fryer to 8 minutes at 380 degrees F; add shrimp and shake basket at half way mark. Remove from basket once shrimp is done.
  • Add remoulade to top and bottom of sub roll, add lettuce, tomatoes and top with shrimp.
  • Add chips or fries and a pickle to your plate and enjoy!