Thursday, October 5, 2017

Red Lobster Cheddar Bay Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1 cup buttermilk (or 2 tablespoons vinegar added to 1 cup whole milk and let sit for 5 minutes)
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded sharp cheddar cheese



  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
  4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
  5. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  6. Serve immediately.

Original recipe here.

Thursday, September 28, 2017

Creamy Shrimp and Mushroom Pasta


I found this recipe on Pinterest and it was delicious! This is from a collection of recipes on Juliasalbum.com. Here is the link to the original post. I plan to check out her website soon and try more of her recipes!

  • 2 tablespoons olive oil
  • 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined (I used a 12 oz. bag of frozen cooked shrimp and pulled the tails off)
  • 3 garlic cloves (I used 3 teaspoons jarred minced garlic)
  • dried basil
  • crushed red pepper flakes
  • paprika
  • 8 oz mushrooms, thinly sliced
  • 1 cup half and half (I think whole milk will work too)
  • 1/2 cup Parmesan cheese, shredded
  • 3/4 cup Mozzarella cheese, shredded
  • cooked pasta water
  • 8 oz fettuccine pasta (she suggests that gluten free pasta is delicious too) 
Heat a large skillet until hot--add 2 tablespoons olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of the cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from the skillet. If shrimp is a little under cooked-it’s okay because you will continue cooking it in the sauce.

To the same skillet add the sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the the cheese. Bring to a boil, then reduce to a simmer. Cook, constantly stirring, until all the cheese melts. Cover with a lid and remove from heat.

Cook pasta according to package instructions. Reserve some of the pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushroom cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.

If the cream sauce is too thick and you want it creamier, add some pasta water in small amounts until you reach the desired consistency.

Saturday, September 23, 2017

Southern Milk Gravy


  • 1 1/2 tablespoons all purpose flour
  • 1 1/2 tablespoons vegetable oil (or butter, bacon grease)
  • 1 cup milk
  • 1/2 teaspoon salt
  • generous pinch of black pepper
In a skillet, combine flour and oil. Over medium heat, stir for about 2 minutes until mixture is a very light tan color. Add milk and stir flour mixture to combine. Add salt and pepper. Stir constantly until mixture comes to a boil. Boil for 2 minutes or until gravy is as thick as you prefer. Makes 1 cup.

Cook's notes: Once your gravy is cooking, there is not a good way to make it thicker but if you need it thinner add a little more milk. 

You can add cooked, drained sausage to this to make a sausage gravy.

Saturday, September 16, 2017

Roasted Green Beans & Mushrooms




  • 2 cups green beans, fresh or frozen (I used frozen)
  • 2 cups sliced mushrooms (I used less)
  • 1/4 cup olive oil
  • 2 teaspoons garlic (I used garlic powder)
  • salt & pepper to taste


Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Combine all ingredients in a bowl, coating vegetables well with the oil. Pour vegetables in a single layer into baking sheet. Bake for ? minutes, until mushrooms are browned and green beans are crisp-tender.

** I found this recipe on Pinterest but the link did not go back to a post so I don't know who to credit for this recipe.

Thursday, September 7, 2017

Baked Chicken Fajitas



  • 1 pound boneless, skinless chicken breasts (about 2-3 breasts)
  • 1 medium onion, sliced
  • 1 green bell pepper, seeded and sliced (or 1/2 red & 1/2 green)
  • 1 can Ro-Tel
  • 2 tablespoons vegetable oil
  • 1 package taco seasoning
Slice chicken breasts into strips. Place all ingredients in a greased 13x9 inch casserole dish. Stir until all the ingredients are coated in oil and seasoning. Bake at 400 degrees for 20-25 minutes, until chicken is cooked and vegetables are soft. Serve on warmed flour tortillas with choice of toppings.

Inspirational recipe here. 

Tuesday, August 22, 2017

Turkey Sausage




  • 1 pound (16 ounces) Jennie-O ground turkey (in a roll)
  • 2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • Crushed red pepper to tolerance (I used 1/4 teaspoon)
  1. Mix all ingredients in a bowl.
  2. Divide turkey sausage mixture into 8 portions. Patty out or roll into links, however you prefer.
  3. In a non-stick skillet, cook until no longer pink in center.
  4. Can be frozen if needed.
Nutrition information (per 2 oz. serving): 80 calories, 5.5 g fat, 195 mg sodium, 0 g fiber, 10 g protein


*This is my own recipe!

Saturday, July 8, 2017

Grandma Robbins' Boiled Oatmeal Cookies


  • 2 cups sugar
  • 1/3 cup cocoa
  • 1 stick oleo
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 1/2 cups oatmeal
  • 1/2 cup peanut butter
Combine sugar, cocoa, oleo and milk; bring to a boil. Boil 1 minute. Remove from heat, add vanilla and peanut butter. Mix until smooth. Add oatmeal and stir until mixed. Drop by teaspoonfuls onto waxed paper. Let cool until dry. Lift with spatula and store in a tightly closed container.

*A tip I learned from her is if the mixture is too dry add about a tablespoon of milk to the mixture while still in the pan and warm to loosen it up.