Chili and Cheddar Biscuits!

So... after suffering a heartbreaking loss... in overtime... to the Jets... with an obscure call... that NO ONE's ever heard of... giving the Jets a mulligan, and thusly... winning the game... I needed some serious support. Comfort... the kind of love that only a biscuit could provide! So, though tonight, originally, WAS about the chili... NOW... it's about the biscuit! I need some biscuit-love... STAT! So, it's Sunday, of course, and that means FOOTBALL, and serious tasty game time-eats! So, I made my super lean chili with white meat turkey (following all the steps in my chicken chili post: http://gremlinfoodmom.blogspot.com/2013/09/lean-mean-chicken-chili.html). Only, tonight, to thicken my chili, I added a can of fat free refried beans, and LOVED it!! So, chili is cooking, house smells awesome, Pats are playing the Jets, and my universe is happy, you know... perfect! Next thing you know... we're in overtime??? Wha? Then, before I wrap my head around OT... with the... Jets... an official calls a personal foul on a LINEMAN... for... pushing??? Poor Chris Jones, I wish he were here, so I could give him a biscuit and some chili... DANG! So, chili is cooking, I'm turning into the Exorcist's version of Linda Blair over that call... and I turn to Ina Garten, and her cheddar biscuits... and here's how it started... 2 Cups of flour and 1 tablespoon of baking powder with 1 and 1/2 teaspoon of salt in a big bowl. Then, I added 1 and 1/2 sticks of cold, unsalted butter (12 tablespoons). I cut up my cold butter, added it to the flour, then used my pastry cutter to incorporate it into the flour (and get out my aggression on that ridiculously bad call in the game)! Next, add half cup of buttermilk and 1 egg. Mix just to combine. Then, I added my cup of shredded cheddar cheese (tossed with a little flour) and dumped the mixture onto the counter. I added flour to the counter so it wouldn't stick. Once on the counter, I kneaded the dough about 6 times (according to Ina) and that was all. Don't overwork your biscuit dough... Then I used a plain ol' glass to roll out the dough into a big rectangle, about an inch thick. After that, I used my low tech pastry cutter to cut the biscuit dough into 12 pieces. With my oven set for 425 degrees, I popped those biscuits in for 20 minutes and paid close attention once I started smelling their comforting cheddary-delisiousness!! After 20 minutes they were perfect! Golden, crispy, and ready for some chili companionship! So... while I'm still not over that heartbreaking loss... I am ready for some delicious comforting chili and cheddar buttermilk biscuits to ease the pain! Thank you biscuits... you always deliver!!!

Chicken and Biscuits!!! Heck Yeah!!

Chicken and biscuits! Not the most exciting of meals... but super comforting, nutritious, and tasty! Tonight's dinner all started with 4 chicken breasts and a 375 degree oven. After drizzling the chicken with olive oil, I sprinkled them with salt, pepper, garlic powder, and thyme on both sides, and pooped into the oven for 45 minutes (my breasts were... huge... hence 45 minutes.... and that's the only time I will ever use "huge" and "breasts" in the same sentence...) After I popped the seasoned chicken in, I peeled and chopped a bunch of carrots, sliced them into similar sized sticks, and drizzled with olive oil, salt, pepper, and garlic powder and thyme (see side-o-carrots)! Then, I simply popped some washed red potatoes in the oven with the chicken and carrots for baked potatoes... so simple, and so delicious! And while all that was cooking away and smelling super delicious... I took 10 minutes to whip these babies up! Some buttermilk biscuits! YUM! I took 2 cups of self rising flour (king arthur), and half a stick of cold butter (1/4 cup) and let my pastry cutter chop away!! Then, I added 3/4 cup of buttermilk, kneaded it a bit, and plopped it onto the counter. I flattened the dough with a glass, just a big ol' glass, and chopped into 8 sections. Boom, done! When everything else was cooked I jacked my oven up to 450 degrees and cooked these biscuits for 10-13 minutes, or until done! Baked chicken and biscuits (boring??? Nah!!)... not bad for a busy working Thursday!!

Kale and White Bean Soup... Meatless Monday!!!

Meatless Monday never packed such a warm, hearty, healthy punch! No meat... no problem!! Pair this soup with some crusty bread and you have a meal full of protein, veggies, and deliciousness!! I started by peeling washing and chopping 6 carrots, one HUGE batch of fresh local organic kale, and one large onion! Along with that, I got my garlic ready (prepare to be horrified...) 7 cloves, chopped, one small can of tomato paste, half a teaspoon of dried thyme, one teaspoon crushed red pepper flakes, and 3 bay leaves. Start by adding the chopped onion to some olive oil and salt and pepper. Cook on medium heat for about 5 minutes, or until soft. Add carrots, tomato paste, garlic, thyme, bay leaves and red pepper flakes and cook another 3-5 minutes. After that, add about 6-7 cups of chicken stock and a parmesan cheese rind (if you have one)! It will add lots of super flavor and richness to your soup!! Cook for about 10 minutes. Now... talk about richness... we're going to add 2 cans (15 oz) of white beans and 2 cups of short pasta (ditalini, tubetini) and cook another 5-7 minutes! Take care to watch your soup at this point... sometimes the pasta wants to stick to the bottom of the pot and it will need a little stirring. Remember... stir your soup... love your soup... and it will love you back!!! Finally, add your kale. Kale is like spinach, it will wilt down in time. I had so much kale I had to add it in batches.... that's the first batch... And that's the first batch 5 minutes later... And there's the second batch (with a little salt and fresh pepper)... And that's the second batch 5 minutes later. Now here's where I had a liquid problem... and this happens often when you add pasta to soup. I needed more liquid. Now, you can add water, but water has no flavor... so I added this... To the rescue!!!!! A can of chicken stock!! Perfect! Now, after about 10-15 more minutes, when all the flavors have mingled and your house smells like an Italian kitchen in Tuscany... your soup is ready! Don't be fooled by the rich warm deep hearty flavors... this is as healthy as it is delicious!!!

Pork Tenderloin... Again??? Yes, Please!

Pork tenderloin... again??? YES!! It's quick, tasty, and a super lean protein for a busy work night when you have a house full of hungry boys!! First I set my oven to 400 degrees and washed about 3 pounds of yukon gold potatoes. I peeled and quartered the potatoes and drizzled them with olive oil, salt, pepper, garlic powder, thyme and rosemary... and popped them in the oven! Then I spiced up the tenderloins with 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 2 teaspoons italian seasoning, and 1 teaspoon thyme and rosemary!!! I browned the tenderloins (in a medium hot pan with olive oil) on all sides... turning and browning. Then, I added some chopped onions and popped those tenderloins in the oven with the potatoes for 15 minutes (or until a meat thermometer reads 140 degrees). While the pork cooks, I pulled this green salad together with greens, carrots, some leftover red quinoa, and 1 chopped tomato! Perfect! Pork's done! Rested for at least 10 minutes, and ready to eat! Super tender, delicious pork with roasted potatoes and some power salad on the side! Pretty good for hump day!