The easiest biscuits on the face of the planet!

These are seriously almost as easy as opening a can of biscuits. Today I had the opportunity to chat with several grandmas while at a friends daughters birthday party. Any time I’m around grandmas I always ask how they make their biscuits, because if a Grandma doesn’t know how to make biscuits then we are all done for! This sweet lady told me these were the easiest and tastiest biscuits she has ever made.Turns out, this recipe had two ingredients! YAY! Biscuit Redemption was just around the corner! I rushed home to make them and as it turns out-they are delicious and they are easy! Give these a try, I mean honestly, YOU CAN NOT SCREW THESE UP!

The easiest biscuits on the face of the planet

2 cups self rising flour
1 cup heavy cream

Pre heat oven to 450

Combine flour and cream and knead together until incorporated. Roll out to 1/2 inch thickness on a floured surface. Cut biscuits with biscuit cutter and place on lightly sprayed cooking sheet.
Bake 12 minutes (watch the biscuits carefully, I swapped my trays from the bottom rack to the top rack and vice versa half way through baking- but my oven gets really hot, so I do this to prevent scorching on the bottom)
Makes 12-15 biscuits

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Sweet and Sour Chicken

I love the idea of getting the “restaurant” food I’m craving without having to spend a fortune to get it. Now, mind you, I know Chinese take out doesn’t exactly break the bank but that’s not the point! In our house, its money we could put towards something else a little more important (like the holy cow when are we going to get a dishwasher fund). Not to mention, making your own take out food is SO much better for you and last but not least…This tastes better! 🙂
This recipe was given to me by a friend of mine several years ago. We’ve adapted the recipe to suit our tastes, but couldn’t tell you where the original recipe came from! Either way, it is delicious and should be tried as soon as you can get your hands on some chopsticks (or a fork, I won’t tell).

Sweet and Sour Chicken
Serves 3-4

3-4 boneless skinless chicken breasts ( you could also use thighs)
salt and pepper
1 1/2 cups corn starch
4 large eggs beaten
1 1/2 cups Canola Oil (or vegetable oil)

3/4 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder

Turn broiler on low
Whisk all the ingredients for the sauce in a large bowl, set aside.
Heat oil in a large frying pan over medium high heat. ( I used to use a Wok, but found that my chicken never stayed crispy!)
Cut chicken into bite sized pieces. Season lightly with salt and pepper. Dip chicken in cornstarch and then in egg. Test the oil to make sure that it is ready to fry and then fry all chicken in several batches. In my pan it took about 3 large batches. Turn the chicken frequently to prevent burning. Chicken should be golden brown ( about 3 minutes total, each stove is different). After each batch of chicken is fried, put on a large sheet pan and put it on the bottom rack of the oven to keep crispy and warm while the other batches are being fried. You could also do this entire step in a deep fryer, transferring to the oven as each batch is done.

Once all chicken is fried, clean out all the extra oil from the skillet. Add the chicken back to the pan and add the sauce, but only start with half of it. You will make it soggy if you put it all at once. Do not be alarmed at the strong smell of the sauce! You are smelling the vinegar and it is really strong but that is the sour in sweet and sour! Don’t worry though, it will taste heavenly. Continue to toss on a high heat until the chicken starts to become slightly dark and sticky. Add the remaining sauce to your liking. Serve over white rice.


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Strawberries with Sabayon Sauce

As you may know by now, I can’t bake. So usually that means no sweets in our house, unless it comes out of the freezer or out of a box. So when we made this in class last week I was so excited! I actually made it and amazingly enough the house didn’t burn down and my Chef approved! Overall, a banner dessert for me I would say! Even though, generally I am not a fan of custards, this sauce is incredible. The fruitiness (is that a word?) of the wine and the richness of the cream taste fantastic with fresh strawberries, or any fresh fruit for that matter.
There are only a few steps to this recipe, which is a combination of the recipe we made in class, which I can’t give credit to the creator for, because it was from my Chef’s recipe from the Culinary Institute of America and this recipe.
This is such a fun dessert to make! Try it! It will make you feel fancy! Just saying Sabayon will make you feel gourmet! 🙂

Strawberries with Sabayon Sauce
1 lb fresh strawberries (approx 2 pints)
For the sabayon
6 egg yolks
1 cup white wine, I used a Sauvignon Blanc (any sweet white wine will do here)
1/3 cup sugar, plus more to taste

For the whipped cream
1 cup heavy cream
2 teaspoons sugar

Preparing the strawberries:

Rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl.
Whipping the sabayon:
Before preparing the sabayon sauce, have one pot of water simmering (this pot will hold the bowl you prepare your sauce in, so be sure that it will fit, and that the bottom of the bowl doesn’t touch the water in the pot). Also have a large bowl filled with ice that will fit the sauce bowl as well.
Whisk (to save yourself time, use a hand mixer on medium speed) to blend the yolks, wine, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce — the sabayon should never get so hot that you can’t stick your very clean finger in it and whisk more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. Set bowl of sauce, into a larger bowl filled with ice to cool. Whisk occasionally to cool the sauce.

To prepare the whipped cream:
In a bowl, using either a whisk or mixer, whip cream and sugar until soft peaks form.

Once sauce has begun to cool, gently fold in whipped cream, be careful as you fold in the whipped cream. If you fold in the whipped cream very gently the air will stay in the cream and it will stay nice and fluffy. The sauce can be served at this temperature or it can be chilled and served later.


Spoon a portion of strawberries — 1/2 cup or more — into each goblet or glass, and top with 1/3 to 1/2 cup of sabayon. Or put the sauce in the glass first, then the strawberries.

P.S. I DARE YOU not to lick the bowl. It’s ok. I did and I am woman enough to admit it.


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Buttermilk Fried Pork Chops

So here’s the thing about blogging recipes and food. I feel like the photo of the food is so important to deciding whether or not a recipe is worth trying. So imagine how incredibly sad I was to learn that my camera battery had died AFTER I had plated up these pork chops last week. I was really bummed because these were so good that I really wanted to share them with you! So, I made them again, four days later, only this time I made sure my camera battery was charged. haha! Well, I did say they were good! Twice in one week good? Yes indeed!

Buttermilk Fried Pork Chops

4-6 thin cut boneless pork chops
kosher salt

1 and 1/2 cups buttermilk
1 teaspoon hot sauce (I use Franks Hot Sauce- this doesn’t really add heat, just flavor)
1 teaspoon garlic powder
1 teaspoon Mrs. Dash
1 teaspoon dried drill

1 1/2 cups All purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon kosher salt
1/4 teaspoon Mrs. Dash

1 cup vegetable oil

Preheat oven to 250 (to keep warm after cooking)
Using a meat mallet (or in my case a french rolling-pin) pound pork chops evenly to desired thickness. We prefer ours thin, so ours were a little less than 1/2 inch thick.
Salt and pepper pork chops lightly on both sides.
Whisk all ingredients for marinade together in a large bowl (buttermilk through Mrs. Dash), add pork chops and coat them well. Allow to marinate for one hour.
In a separate bowl combine flour, salt, pepper, Mrs. dash and garlic powder.
To bread pork chops, allow excess buttermilk to drain off the pork chop, then coat in flour and make sure that the chop is evenly coated. Shake off excess flour.
Heat oil in a large skillet over medium heat. The oil should be hot enough so that the pork chops will begin to fry immediately (without burning). Add pork chops to pan, allow pork chops to fry 4-5 minutes per side until golden brown and pork chops are cooked through. Be careful when you are turning the chops, try not to break the crust and only turn once if possible. Once pork chops are done, transfer to oven to keep warm until you are ready to serve.

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It feels like forever since I’ve been able to post anything! This month has been absolutely insane. Between school, being deathly ill ( like everyone else I know!), school, some catering jobs and work I have been going ninety to nothing and have had no time to cook at home.
However, I did manage to get a few pictures from a friends baby shower that I co-hosted last weekend. It was your standard girly food fare. Roasted chicken salad, cupcakes, brownies, fun salads, dips and hummus. This is my favorite recipe for hummus. I adore Ina Garten (The Barefoot Contessa) and to be honest, I have never tried a bad recipe from her. This hummus is no different. It is SO easy. All you need is a food processor! Next, get your ingredients lined up on the counter, whazz them up, toss in a bowl and everyone will love it.

Thanks Ina!

(ps. sorry if the photo isn’t that great, I was being swarmed by hungry women at the shower, it was basically a drive by photo. haha!)

•4 garlic cloves
•2 cups canned chickpeas, drained, liquid reserved
•1 1/2 teaspoons kosher salt
•1/3 cup tahini (sesame paste)
•6 tablespoons freshly squeezed lemon juice (2 lemons)
•2 tablespoons water or liquid from the chickpeas
•8 dashes hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature
* I served my hummus with whole wheat and white pita that I cut into triangles for easily nibbling.
Makes- 2 3/4 cups

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Chicken with Balsamic Syrup and Goat Cheese

I am proud to admit that I adore goat cheese. If you’ve never tried it, then you must! It’s creamy, tangy and thankfully it’s not pricey, like it used to be. You can buy goat cheese in just about any grocery store now and in several sizes, so you can buy just what you need.
I first watched Giada De Laurentiis make this 3 or 4 years ago on the Food Network. I promptly made it for our Valentines Day dinner and loved it. The original recipe is made with Filet Mignon, but that just isn’t practical for us all the time. You shouldn’t have to buy filet to have a sauce this great! Although, for the record, it tastes amazing with steak as well. OH and hey by the way, this takes about 20 minutes to make. Hooray for a quick and easy dinner!
Thanks Giada for a fantastic recipe!

Chicken with Balsamic Syrup and Goat Cheese

•1 1/2 cups balsamic vinegar
•3 tablespoons sugar
•2 tablespoons butter
•4-6 thin boneless skinless chicken breasts
•Salt and freshly ground black pepper
•2 ounces soft fresh goat cheese


Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes. (A great way to test for the proper consistency of the syrup is to dip the spoon in the syrup, draw a line on the back of the spoon with your finger, if the sauce is done, the line should stay pretty clean without the sauce running back into the line)

Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Saute chicken until cooked through and golden brown on both sides. Transfer the chicken to a baking sheet. Crumble the cheese over the chicken and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the chicken to plates. Drizzle the balsamic sauce around the steaks and serve.

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Fettuccine Alfredo

I love a bowl of fettucine alfredo! Especially if I am NOT paying ten dollars a bowl for it. When I say this recipe is easy, I am not kidding. This recipe has 4 or 5 ingredients and we made it in about 20 minutes. If you are just learning how to cook or maybe just aren’t too confident in the kitchen, this Fettuccine Alfredo is the dinner for you! I found this recipe at Pioneer Woman’s website. It is delicious and can easily be adapted to be served with blackened chicken, steamed broccoli or you could squeeze in a salad on the side and get knee-deep in some cheesy alfredo sauce!


TIPS: This recipe asks you to add salt and pepper to taste, taste the cream as you add the salt, after you incorporate the sauce with the pasta you may need to adjust the salt to suit your taste. Also, this recipe asks for 2 cups of grated cheese. It is crucial for this recipe that you use FRESHLY GRATED PARMESAN CHEESE. The cheese out of a can will be very salty and will not translate well in this recipe. Lastly, while pasta is cooking, reserve about 1 cup of the pasta water and set aside. If you have tossed the sauce with the pasta and you think it should be creamier, add pasta water a 1/4 cup at a time until it is at the consistency you desire.

1 pound Fettuccine Noodles
1 stick Butter
1 cup Heavy Cream
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese

Preparation Instructions
Cook pasta according to package directions. (reserve about 1 cup of pasta water, incase you need to thin out the sauce later)
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Garnish with fresh chopped parsley and maybe a little more cheese. 🙂

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