Skillet Biscuits

Skillet Biscuits

Oh how I’ve come to love my skillet. The amazing, heavy, ever so forgiving piece of equipment that cooks soooo many things. Now I get why people have them and pass them on for years and years.

Then I discovered you can BAKE in a skillet. Say what? Yup. Now it’s doubled it’s amazing-ness.

I’ve made these biscuits to have with roasted chicken, with soup, for savory breakfast sammies…

Feel free to change up the cheese, the chives, take it away, change it, add something sweet, or leave them plain. They won’t disappoint. And they’re easy. Erik’s even made them, and he’s not a ‘baker’.

One day I will be fancy and have a savory AND a sweet skillet. But until I’m rich and famous, my skillet will be the little skillet that could.

These are from Joy the Baker’s biscuit recipe. I added chives to mine.

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 tablespoons (2 ounces) cold unsalted butter, cut into cubes
  • 1 tablespoon unsalted butter, for the pan
  • 2 tablespoon unsalted butter, melted to top the biscuits
  • 4 tablespoons (2 ounces) goat cheese, sharp cheddar or whatever you’d like in them, crumbled
  • 3 tablespoons chopped chives
  • 1 cup buttermilk

Instructions

  1. Place a rack in the upper third of the oven and preheat to 425 degrees F. Place a 10-inch cast iron skillet in the oven to preheat.
  2. In a medium bowl, whisk together flour, baking powder and salt. With a pastry cutter or your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Pour in the buttermilk. Mix together the buttermilk and flour until well incorporated.
  3. Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside.
  4. Remove the cast iron from the oven and place one tablespoon of butter in it. Move the butter around, greasing the entire pan, including the sides.
  5. Spoon the batter, by the 1/4-cup into the hot skillet as evenly as you can.
  6. Brush with melted butter.
  7. Bake for 14-16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.

Best Ever BBQ Sauce

Best Ever BBQ Sauce

It’s spring…and man, everyone needs a good BBQ sauce recipe. Put this one in your back pocket and use it.

So I made BBQ sauce. Bone suckin’, finger lickin’, oh em gee that’s good – sauce. Holy smokes this is amazing sauce. Use it on anything meaty. In fact, use it on un-meaty things like tofu. It makes a mean baked BBQ tofu. See – BBQ sauce for everyone!! Hell yes.

This is 100% from The Pioneer Woman. I wouldn’t change a single thing if I were you. She’s nailed it.

  • 1 Tablespoon Canola Oil
  • 1/4 whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 cup Ketchup
  • 1/4 cup Packed Brown Sugar
  • 2 Tablespoons (additional) Brown Sugar
  • 4 Tablespoons Distilled Vinegar (less To Taste)
  • 1 Tablespoon Worcestershire Sauce
  • 1/3 cup Molasses
  • 4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
  • Dash Of Salt

Instructions

  1. Heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.
  2. Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)

Cranberry Pistachio Granola

Cranberry Pistachio Granola

So I make a lot of granola. Some people call me a granola. And yes, those are blurry Birkenstocks on my feet. Take note though – no socks. Ever.

Anyway, I generally just dump a bunch of stuff in a bowl and stir it up, then bake it…and have the most impossible time telling people how to make granola.

Oh, and granola is a great thing to make with kids, since there’s like zero precision to it. Let them go to it.

But here’s one that I actually measured out. Feel free to fool around with the recipe. Add whatever you’d like. They key to granola is 1) make sure there’s enough liquid parts – honey/maple syrup/agave and oil to coat the mixture 2) only add raw nuts before you bake it – if you want to use roasted nuts – trail mix works awesome – just add it after the granola has cooled, same with any dried fruit – add AFTER…or you’ll have a lovely burnt taste. That’s about it.

I really think it’s the cardamom and cinnamon that make this recipe – almost like a chai latte in a bowl (with a whole bunch of other good stuff).

Ingredients

  • 6 cups rolled oats
  • 1 cup raw pistachios, shelled
  • 1/4 cup raw almonds, chopped
  • 1/4 cup whole almonds
  • 1/2 cup cashews
  • 1 cup raw pumpkin seeds
  • 1 cup dried unsweetened coconut
  • 3/4 cup maple syrup/agave/honey
  • 1/3 cup olive oil
  • 1/3 cup coconut oil
  • 1/3 cup brown sugar
  • 1 tsp sea salt
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 cup dried cranberries

Instructions

  1. Preheat oven to 300 degrees.
  2. Combine oats, nuts, seeds, coconut, maple syrup, olive and coconut oils, brown sugar, salt and spices.
  3. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes until golden brown and well toasted. Remove from oven. Once cooled, stir in cranberries. Enjoy!

This Salad Dressing

This salad dressing. Once you taste it, I won’t have to say a single thing.

But…since you haven’t yet, I will. Amazing Miss Jessica non-nonchalantly threw this down last week during a playdate. Into MY hands. Into MY MOUTH. Sending me to another salad dressing world. Seriously. I’ve eaten it, ummm…5 times since? I’m posting it because everyone should make it. Of course, she threw a bit of this and a bit of that…and made this amazing concoction. I, on the other hand, work much better in recipes. So I instantly demanded she come up with something in writing, or else.

I pretty much hugged this jar of dressing.

This dressing pairs best with stand up greens like kale and beet greens. I think it would just soak lettuce. Lettuce is too wimpy for this dressing. I literally toss anything I need to use up in my fridge into the kale. I’ve done shredded carrots, fennel, avocado, tomatoes, hard boiled eggs, cashews, chicken, cucumber…and the list goes on. I do have to say that cilantro brings the whole thing to another level. If anything, do kale and cilantro and you’ll be good to go.

Here it is (I always double the recipe):

2 tablespoons of the following:

Tamari, soy sauce or Brags Aminos

Lemon juice

Tahini

Apple cider vinegar or water

4 TBSP of nutritional yeast

2 cloves of minced garlic

Couple glugs of olive oil

Jessica puts a pinch of sumac in hers too

Put it all in a big mason jar and shake well, or throw it all in your food processor and mix.

Succulent Wreath DIY

Deep down in my heart I am a wreath person. Sort of. I struggle with bad wreaths. Don’t get me wrong, I love your wreath and I am ever so happy to see that you’ve taken the thought and care to add something a little extra to welcome people to your home. I don’t judge.

But I’ve never been able to find one for my door that felt, well…just right.

I’ve been dreaming of a succulent wreath. Green and bright in all it’s glory…a living wreath.

I have an obsession with succulents. I love that I can’t kill them. That they survive on almost no love and care, and look so damn pretty.

So my mum went to work with her skilled hands…

Soaking moss, snapping succulents…

So here it is, with my talented mums amazingness…my very own succulent wreath.

I love the fuzziness of the moss, so I didn’t jam pack it with succulents. You could if you  wanted. They also need space to grow… I also want to add more as I please. The awesome thing is that all of these came from clippings from the ones in my yard. I didn’t have to buy a single plant. Yay for free. In fact, if you didn’t know, you can, is cultivate the right word??… no wait, propagate…succulents very easily. Snap a piece off and stick it in dirt… or moss in this case, and that piece will live and grow. I’m sure there’s fancier ways of doing it, but that way works for me.

I like to say I have my own little mini succulent farm in my backyard, snapping off pieces and filling more pots.

There are a ton of tutorials on how to make your own wreath – you can either buy a pre-made moss form and just add succulents, or make your own, like I did. We just winged it…and it worked. I do have to say that I didn’t wait to hang my wreath, like many of the tutorials say, I just made sure my succulents were secure. I’m way too impatient for the business…

To spare you my unorganized way of explaining how to make one of these beauties for yourself…you can find tutorials here, here and here… and all over the web.

Now go do it!