Donzi's Blog

Not totally sure what this is all going to be about yet but it will definitely involve food


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Cheddar Buttery Biscuit Goodness

Tonight was pot roast night here and I wanted some biscuits to go with it.  I had seen a sour cream and chives recipe but when I saw “let sit overnight” that one was out and I was tired of my old biscuit standby.  I had an hour to get biscuits ready to go.  So, then I see “Red Lobster Biscuit Copy-cat Recipe”*.  Now I haven’t been to Red Lobster in years but I remember I liked their biscuits.  Honestly, I can’t tell you whether or not these are the same as those.  I can tell you, these are finger licking awesome.  In my husband words: “you could make these every night”.

What I learned about this recipe – make it on something that has edges! I used my trusty pizza stone and some of the butter in the biscuits themselves melted and spread all over the stone.  I don’t mind that so much as when it drips off the edge.  Then it’s a mess.

Cheddar Biscuits

  • 2 cups Bisquick (I used Heart Healthy)
  • 3 tbsp cold butter, cubed or grated
  • 1 1/2 cups cheddar cheese, finely shredded
  • 2/3 cup cold milk
  • 1 pinch garlic salt
  • 1 tsp garlic powder

Garlic Herb Butter to brush on top

  • 4 tbsp butter (salted), melted
  • 1 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder

Preheat oven to 400 degrees

Spray a cookie sheet with non-stick spray or use a other baking dish to prevent sticking.

In a large bowl, mix the Bisquick, butter, garlic, salt, and garlic powder together.  Added the cheese and mix again.  Lastly, add the milk and mix with a large spoon.  It will be sticky.

Spoon the biscuts onto your cookie sheet about 3 inches apart.  I got about 10 large biscuits.  Mix your melted butter and other herb butter ingredients together while biscuits bake.

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Bake for 8 to 10 minutes, remove from oven and brush with the garlic herb butter.  Put them back in the oven for 3 to 5 more minutes or until browned on top.

Remove from oven and serve immediately.

Biscuits

*Recipe found here

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Taco Seasoning

If you’re anything like me, you get tired of buying those little packets of taco seasoning that are filled with salt and have ingredients that you can’t pronounce. Or not. Either way, making your own taco seasoning is simple and handy to keep around.  Tacos or fajitas are one of my go-to easy meals when I don’t have time to cook.  I almost always have the stuff around to throw those together.

Fajita/Taco Seasoning Recipe

  • 1 tbsp chili powder*
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1/4 tsp salt (you can leave this out altogether if you’d like)
  • 1 tsp black pepper

Combine all of your ingredients into a bowl and stir well.  I like to double or even triple this recipe and keep it in a small jar to have on hand.  An old spice jar works well or Ball makes handy small jars for spices as well. 

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*Note: Chili powder naturally has salt in it.  It’s in the ingredients list on the side of the spice jar.  I feel that I can leave most of the salt out of the recipe because of it.


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Mom’s Flank Steak Marinade

My mom has had this recipe for as long as I can remember. I loved it growing up and still love it. In fact, we just had it for dinner last week. I normally double the recipe because the marinade serves as a sauce after grilling the flank steak and you can use left over marinade for chicken.

 

Flank Steak Marinade

  • 2/3 cup ketchup (I use Heinz No Salt to reduce sodium)
  • 1/2 cup water
  • 4 tbsp. chopped celery (about one large stalk)
  • 2 tbsp. Worcestershire sauce
  • 1 Bay leaf
  • 1/4 tsp. dry basil
  • 1/4 tsp. black pepper

Combine all the ingredients into a large bowl or ziplock type bag and mix well.  Add your whole flank steak (or chicken breasts) to the marinade and remove as much air as possible from the bag or press plastic wrap close to the steak. Let sit for 6-8 hours.  Overnight is ok too.

I grill my flank steak to medium or medium rare, but that’s personal preferance.  While the steak is on the grill, heat your left over marinade to boiling in a pot on the stove.  Let simmer after it boils.  Remove your flank steak from the grill and slice it against the grain as thin as possible.  Use your left over marinade as a sauce and enjoy.


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Red Potatoes with Parmesan

This is my first post, so please bear with me. I love to cook. I love to eat. Coincidentally I’m also always browsing food blogs and recipes online. I wanted to make my own recipes available to others, as well as share the ones I liked and/or tweaks I’ve made. Because I certainly can’t leave a recipe alone… Where’s the fun in that?

So… onto my first recipe.

I found this one the other day on Pintrest (my latest addiction). Yes, I know I’m late to the game there.

I liked this recipe because it is incredibly versatile. And good. I’ve made my own tweaks to it and like it better for it.

6 small red potatoes, cut in quarters
1/4 cup of butter or margarine
shredded parmesan cheese
garlic powder, onion powder, salt, pepper
olive oil

Pre-heat oven to 400 degrees. Melt butter and pour into a 9×13 pan* and spread evenly across the bottom. Generously sprinkle Parmesan cheese** and add your seasonings on top of the cheese. I don’t really measure a lot of things so I just did a good shake of the garlic, onion and pepper on the bottom. Place the potatoes face down on the butter and seasonings. I ended up quartering my potatoes just so that they would cook more quickly and would fit into my dish better but halves would work just as well. Brush a little olive oil on your potato skin tops and sprinkle sea salt on. This will give your potatoes a little crunch on the skin.

Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 to 10 minutes before removing from pan.

*Here’s my first deviation. I’m lazy. I don’t like a lot of dirty dishes. I grabbed a CorningWare dish, added butter to it and stuffed it in my pre-heating oven until it all melted. When it didn’t quite cover the bottom, I added a little extra. I’m a rebel like that.

**I think this would work well with a variety of cheeses. I’d like to try it with a combo of parmesan and Asiago. I also want to experiment with more herbs. I think a little rosemary in it would be good as well. Hopefully I’ll be posting results of that later.

These potatoes ended up tasting great as well as looking good. The shredded parmesan browned at the edges and gave them a very appealing look. Maybe when I update I’ll get fancy and post a picture as well.


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Grilled Pizza on the BGE

Our first attempt at pizza on the BGE (Big Green Egg) was… well… burnt on the bottom.

To go back a little, my husband bought me a Big Green Egg for Christmas and we were anxious to try wood grilled pizza on it.  I made the dough with my trusty go-to recipe (see below for actual recipe) and broke out the fresh mozzarella. What we learned is that there is a veeerrry fine line between cooked and burnt on the bottom.

We put the plate setter in, removed the grill rack and set our BGE temperature to 600 degrees.  Once the temperature was steady, we put the pizza on the pizza stone.  Popped the stone into the BGE and anxiously waited, trying not to open the lid too many times.  Unfortunately, I discovered that when you get fed up with waiting, don’t give it another ten minutes before opening the lid again.  While the top of the pizza was fine, the bottom was burnt.  Luckily it was thick enough that I could pick the burnt part off.

Since then, I’ve done this over and over trying to get exact times.  And you’ll never get an exact time making and rolling out your own dough.  It’s always a different thickness.  My advice is after putting your pizza in the BGE (or other grill/wood fired device) is to cook for approximately 10 minutes for a large pizza and then check it about every two afterwards.  After your edges begin to brown and your cheese is a little brown, pull it out.  It will continue to cook a little on the pizza stone as it cools off.

Then… wait for it.  The pizza does take awhile to cool down enough to eat.

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What I put on the above pizza:

  • Olive oil, fresh ground pepper and a little sea salt
  • Slices of fresh mozzarella
  • Sliced Roma tomatoes
  • Thinly sliced fresh basil
  • Topped with a little fresh Parmesan

Pizza Dough Recipe

I make mine in a bread maker and put everything in the order listed below.  I set it on the dough cycle and go find something else to do.

1 cup warm water
1 tbsp. olive oil
3/4 tsp. salt
3 cups flour (I like King Arthur)
1 tsp. powdered garlic (optional)
1 tsp. dried oregano (optional)
1/4 to 1/2 tsp. crushed red pepper (optional)
1 1/2 tsp. yeast

Other optional items:
Dried basil
Any seasoning you’d like
Grated parmesan

Note: if you add a lot of parmesan you may have to add a little bit extra water.  Do not add a lot.  I’d maybe add a tablespoon at a time until it’s sticky but not wet.