You know those recipes you make a couple of times and then it gets pushed into the back of your recipe binder and forgotten about? Well, that’s exactly what happened to the following recipe! I cannot believe I ever forgot how delicious these Zucchini and Cheese Drop Biscuits are! I mean what is wrong with me? I haven’t made these in quite a while (sad face). I was going through my binder looking for ways I could use the zucchini from my garden and there these biscuits were, staring up at me from the page, begging me to make them. So let’s make them!
First, the flour, baking soda, and salt get whisked together in a large bowl. Next, cut in the butter until it resembles coarse crumbs. Now comes the good stuff! Mix in the shredded zucchini, cheeses, sundried tomatoes, and basil. Now you stir in the milk until just combined.
Drop the dough by 1/3 cupfuls into a greased 9X13 inch pan and bake for 22-25 minutes. I of course topped mine with a little extra cheese because that’s how I roll :).
Look how gorgeous these Zucchini and Cheese Drop Biscuits turn out! Doesn’t the sight of that just make you happy? The edges and tops get all crispy but the inside is super soft, thanks to all that butter. I am a huge sundried tomato fan and they add so much flavor to these biscuits while the zucchini keeps them moist. This is such a great way to use the squash that is in abundance this time of year. Whether you planted a garden or get yours from the grocery store, it’s everywhere!
These are of course a great side dish to any Summer time meal you prepare, but the leftovers are also great for making sandwiches! I love using these for the turkey and ham sandwiches I pack in my husband’s lunch. Another idea is to use them as a casserole topper. You could crumble the leftover biscuits on a casserole or put the raw dough right on top before you bake it.
I vow to never again forget about these Zucchini and Cheese Drop Biscuits!
- 3/4 cup shredded zucchini
- 1 1/4 tsp. salt, divided
- 2 1/2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 tbsp. chopped oil packed sun dried tomatoes
- 2 tsp. dried basil
- 1 cup milk
- Preheat your oven to 425 degrees. Place the shredded zucchini in a colander over a plate. Sprinkle with salt and stir. Let sit for ten minutes. Rinse and drain well. Squeeze the zucchini to remove the excess liquid.
- In a large bowl, whisk together the flour, salt, and baking soda. Cut in the butter until it resembles coarse crumbs. Stir in the zucchini, cheeses, sun dried tomatoes, and basil. Add the milk and stir until just moistened.
- Drop by 1/3 cupfuls into a greased 9X13 inch baking dish. Bake for 22-25 minutes or until golden brown. Serve warm or at room temperature.
Source: Taste of Home Magazine
Roasted Sweet Potatoes anyone? I have been wanting to bring you this recipe since I started this blog. It is one of my favorite side dishes to serve and it takes only minutes to throw together. I always have sweet potatoes on hand, so this is a GO TO for me. All you do is toss cubed sweet potatoes in olive oil and the seasoning mix and pop them in the oven. Yep that’s it. Too simple to be so delicious you say? It’s what’s in the rub that makes these bad boys so irresistable.
The first time I tried this seasoning on sweet potatoes I almost fainted. It’s amazing you guys! Completely, totally, amazing! The seasoning is equal parts chili powder, garlic powder, salt, and cumin. Since these potatoes are naturally sweet (hence their name) these spices add a smoky flavor which plays really well with their natural sweetness. It is SO good! Can you tell I am excited about this one? I love it so much I have a jar labeled “Sweet Potato Seasoning” so I can be ready at all times to make them.
I always tend to cut the potatoes into small cubes (and not very evenly because for some reason I just can’t) but you can do rounds or even sweet potato fries. The small cubes help them bake really fast and since this is usually a last minute type of side dish for me, I always go for that option. They bake at 400 degrees for 15-20 minutes and you flip them over half way through. I have also added pieces of uncooked bacon on top of the potatoes before putting it in the oven and let me tell you….there is nothing better! Just a thought :). I hope you will give this simple recipe for Roasted Sweet Potatoes a try!
I hope you had a wonderful Thanksgiving! I spent my day surrounded by family and of course ate WAY to much food. Yesterday was quite relaxing, even with all of the food that needed to be prepared. The kitchen is my happy place; especially when I’m there with my mom and sisters. There is something wonderful about all of us being in the kitchen cooking together. You may even say there is a healthy sense of competition in the air. I love fighting over oven space, sneaking tastes of one another’s dishes (and maybe secretly adding more salt), and stirring whatever is on the stovetop just to drive the one making it crazy. It is all in good fun!
It’s the day after Thanksgiving and I am in the midst of a household that has gone completely insane. The kiddos are extremely fussy, my house is between Fall décor coming down and Christmas décor going up, toys are everywhere, laundry is piled high (I’m working on that), and all I want to do is sit on the couch in my Lularoe leggings and get a blog post up. (It has now been 3 hours since I started this post and the kids are down for a nap. This might actually get on the blog today). I want to share a dish with you that I made this year, and last, for our Thanksgiving feast! Ciabatta and Sausage Stuffing has quickly become a family favorite. I know I missed the train on getting this to you before Thanksgiving so you could make it BUT why can’t we have stuffing any ole time we want? Make this anytime! Or if you must have a holiday to serve stuffing, you can make this for Christmas or New Years too!
Ciabatta and Sausage Stuffing is pretty simple to make. It starts with browning one pound of breakfast sausage in a pan. You can really use any sausage you like: spicy, mild, Italian, etc. Next, the onions, carrots, and celery get sautéed in the same pan until tender.
Put the sausage and the veggies into a big bowl and add the rosemary, parsley, sage, cubed Ciabatta, olive oil, and chicken stock. Mix everything together, making sure all of the bread is moistened. Bake in a 375 degree oven for 30-35 minutes.
Now be prepared, when you take this Ciabatta and Sausage Stuffing out of the oven, it may take your breath away. It is stunning! If you are a bread snob like me, then you know how amazing Ciabatta is. Don’t worry, it doesn’t lose it’s integrity by going in this stuffing. The bread cubes on the inside are moist and full of flavor from the herbs and chicken stock, but the bread pieces on top are crispy little cubes of goodness. I love the different textures this stuffing offers. The fresh herbs make this dish very aromatic. Fresh sage and sausage is the best combination.
I hope you make this delicious stuffing for your family this Christmas season!
- 3 tbsp. unsalted butter
- 16 oz. bulk breakfast sausage
- 1 carrot, cut into 1/4" dice
- 1 yellow onion, cut into 1/4" dice
- 1 stalk celery, cut into 1/4" dice
- 2 cups turkey or chicken stock
- 1?3 cup olive oil
- 2 tbsp. roughly chopped parsley, plus more for garnish
- 2 tbsp. roughly chopped rosemary
- 2 tbsp. roughly chopped sage
- 1 (12-oz.) loaf ciabatta bread, cut into 1/2" pieces
- Kosher salt and freshly ground black pepper, to taste
- Preheat your oven to 375 degrees.
- In a large skillet, melt 1 tablespoon of butter and add in the sausage. Cook the sausage, breaking it up as it cooks, until it is no longer pink. Transfer the sausage to a large bowl and set aside.
- Add the remaining butter to the skillet and add in the carrots, onions, and celery. Sauté the vegetables until tender, about 7 minutes. Transfer to the bowl with the sausage.
- Add the stock, olive oil, parsley, rosemary, sage, and bread cubes. Mix together, making sure all of the bread is moistened.
- Spread into a greased 9X13 inch baking dish and bake for 30-35 minutes or until the top is golden brown and the bread is crisp.
Adapted from Saveur
It is now officially Fall and NO ONE is happier than this girl! I have already had my fair share of pumpkin spiced lattes, apple breads, and I am, of course, on the lookout for even more flannel shirts to add to my wardrobe. As excited as I am about Fall, for this post I need to back track a little to Summer (and then it will be all Fall all the time, I promise)…..I have to share this recipe for Tomato Pie with you.
Now, don’t panic. It’s not the kind of pie you are thinking of. This isn’t a sweet dessert, oh no no no. This is a savory pie, with layers of fresh tomatoes and a mayonnaise/cheddar cheese/spring onions/seasoning mixture that will make your heart so happy you will want to dance. I make this religiously every summer, and not just a couple times. I make it over, and over, and over again. I take it to cookouts where people say, “Ew tomato pie?” and I say, “Would I ever serve you something that wasn’t totally delicious? Try it”. Of course they end up head over heels in love and want the recipe.
I am sad to say that I have ripped out all but one of the squash plants in my garden. I am holding on to a small piece of hope that this last squash plant will produce a few more zucchini for me. We will see if it is meant to be, and I so hope it is! If they don’t come in…..its okay, because I feel that I have given the squash a delicious and final fair well when I used them in this Crustless Squash Quiche. This has been a go to dish for my squash this summer. It is delicious, easy, cheesy, and the perfect accompaniment to any main dish. Let me show you how I put this together.
First, slice the squash into thin rounds and place them in a bowl. We need to draw the water out of them so that the quiche isn’t too loose. Sprinkle the squash with a generous amount of salt, stir, and let sit for 30 minutes. I put my squash into a colander over a bowl so the excess water would drain out the bottom. When the time is up, place the squash, a little at a time, in a cheesecloth and squeeze the water out. Don’t worry about squeezing to hard or bending the squash, it’s tougher than it looks. Now it’s time to assemble!
In the bottom of a lightly sprayed dish (I use a pie plate) layer half of the squash.
Next, add 1/2 cup of shredded cheddar cheese.