Cheddar Green Onion Biscuits

Cheddar Green Onion Biscuits

Does anyone remember those garlic cheddar biscuits that Red Lobster used to serve with every meal?? Well that was the original inspiration for my Cheddar Green Onion Biscuits. In fact, I used to just make the recipe from the box of Bisquick and add shredded cheddar cheese and garlic but have stepped it up a notch by make home made buttermilk biscuits instead. These are the perfect addition to round off a meal of soup or stew in the fall. Even without the Bisquick, these are quite simple and quick to make.

origin - www.epicurious.com
difficulty - easy
health meter - medium to low

3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk
2 tsp onion salt
2/3 cup shredded cheddar cheese
1/3 cup chopped green onions


Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt, onion salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. I like to use a pastry cutter to cut the butter into the flour mixture. Add buttermilk, cheese, and onions and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. I drizzle melted butter over the tops at the last 3 minutes of cooking! Cool slightly. Serve warm.

Cranberry Nut Biscotti

Cranberry Nut Biscotti

I am truly a biscotti fan! They are such a versatile treat, that are so easy to make and can last for weeks in a covered container. I love to make them for gifts because they travel very well and can be adapted to just about anyones taste. I recently made a new recipe which combined walnuts, dried cranberries, grated orange zest and cinnamon. I drizzled white chocolate over the top - and they made a perfect birthday present for Mom! A great fall combination that is perfect with a hot cup of tea.

origin - www.cdkitchen.com
difficulty - easy
health meter - medium

1/2 cup Sugar
1/2 cup Firmly packed brown sugar
1/4 cup Margarine or butter -- softened
2 teaspoons Grated orange peel (you can also use lemon zest)
3 Eggs
3 cups All purpose flour
3 teaspoons Baking powder
3/4 cup Sweetened dried cranberries; chopped
1/4 cup Chopped almonds *I used walnuts
***Glaze*** I drizzled melted white chocolate chips combined with a splash of half/half over the top.
1 cup Powdered sugar
1/2 teaspoon Grated orange peel
4 teaspoons Skim milk

Directions:

Heat oven to 350. Spray cookie sheets with nonstick cooking spray. I like to line with parchment paper instead.

In large bowl, combine sugar, brown sugar, and margarine; beat until well blended. Add 2 teaspoons orange peel and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.

With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheeet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350 for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes.

Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place cut side up, on cookie sheet.

Bake at 350 for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slighlty dry. Remove cookies from cookie sheets; cool completely on wire racks.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered.

80 calories per cookie--20 calories from fat--2 grams of fat per cookie.

This recipe for Cranberry Orange Biscotti serves/makes 4 dozen

Turkey Meatloaf with Parmesean Smashed Potatoes

Turkey Meatloaf with Parmesean Smashed Potatoes

Meatloaf is one the most requested dishes in my house that I always hesitate to make. Although it is super easy to prepare, it's not usually the healthiest, nor my favorite thing. With fall upon us I could not avoid the request anymore and decided to try something a bit different and definitely more healthy - Turkey Meatloaf. You need to be careful though - a lot of ground turkeys have almost as much fat as lean ground beef, so try to find one that has less than 10%. Adding a pan of water on the bottom rack of the oven helps to keep this meatloaf very moist. I also made a few flavor additions after reading some reviews on this recipe. Served with a scrumptious side of Parmesean Smashed Potatoes was the perfect compliment. I lightened them up by using light butter, half and half and light sour cream. I love to use yukon gold potatoes which have such a sweet flavor. Please note that half this recipe is plenty to serve 4 people and makes one nice bread size loaf. This is a new favorite and a 'do over' in the Moore house!

origin - Ina Garten
difficulty - simple
health meter - medium

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
1/4 cup finely shredded carrots (for half this recipe)
1 tbsp horseradish (for half this recipe)
1/2 cup grated mozzerella cheese (for half this recipe)

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, carrots, horseradish, cheese and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours (I increased the temp to 375 at the end and it took all of the 1 1/2 hours)until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Parmesean Smashed Potatoes *half this recipe is enough for 4 servings!

3 pounds red potatoes, unpeeled *I used yukon golds
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter *I used light butter
1/2 cup sour cream *I used light sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.

Apple Cranberry Chutney

Apple Cranberry Chutney

I've never made chutney before, but I certainly love the taste of it! It's actually incredibly simple and so easy to cater the flavors to your liking. It really makes a great gift for fellow foodies and for those of you who are expecting home baked goodies from me, you may see some chutney in those baskets! I originally made this for the sauce in my previous posting, but served it with a simple baked chicken tonight. What an easy, healthy way to spice up some plain chicken! Next time I plan to try a mango chutney, but I am always unsure of the fruits ripeness until I actually bite into it!

origin - Cooking Light
difficulty - easy
health meter - high

1 tablespoon vegetable oil
2 cups chopped onion
1/2 teaspoon whole cloves *next time I would just add ground cloves
1/4 teaspoon ground cinnamon *I doubled all the spices
1/4 teaspoon ground cumin
1/8 teaspoon ground cardamom
1/8 teaspoon ground turmeric
1/8 teaspoon ground red pepper
5 cups diced Braeburn or Gala apple (about 1 1/2 pounds)
1/2 cup fresh cranberries
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon minced peeled fresh ginger

Heat oil in a saucepan. Add onion and next 6 ingredients (onion through red pepper); saute 5 minutes. Add apple and remaining ingredients; cook 15 minutes, stirring frequently. Discard cloves. Serve warm.

NOTE: Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

Beef Triangles with Apple/Cranberry Chutney

Beef Triangles with Apple/Cranberry Chutney

You're invited to a party and you are told to bring an appetizer. AND - everyone at the party is super health conscious so please make it light! You are basically left with a vegetable tray or these delicious beef filled phyllo triangles served with a creamy chutney and yogurt sauce. I know what I'm bringing! Everything in this recipe can be made in advance. The triangles can be easily frozen and need only minutes to bake. Keep them on hand for unexpected company and you'll really impress them. This original recipe calls for a jar of mango chutney but I decided to try making an apple cranberry chutney instead. It's so easy to make and the leftovers will be dressing my baked chicken tonight! Lastly, it's a 'high' on the health meter.

origin - Cooking Light
difficulty - medium *phyllo dough can be slightly temperamental
health meter - high

1/2 cup plain low-fat yogurt
1/2 cup mango chutney *I used apple cranberry chutney - recipe follows
1 pound ground chuck
1/2 cup chopped onion
1/3 cup dried currants
1/2 teaspoon salt
1/2 teaspoon ground cumin *I doubled all spices
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 cup water *I recommend using beef broth instead
1 tablespoon cornstarch
15 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray

Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. I used an immersion blender to create a smoother sauce which is easier to serve if people are standing up!

Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.

Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip.

Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400° for 12 minutes or until golden. Serve warm with chutney sauce.