Monday, August 22, 2011

blue cheese biscuits. {winner!!}

Blue Cheese Biscuits from Brittany:

1 can flaky biscuits
blue cheese

Crumble 4 to 6 oz of blue cheese. Place 1 stick (regular, salted) butter on a baking sheet. Throw the crumbled blue cheese over the top. Place the baking pan in a 350 degree oven for a couple minutes until the butter and cheese have just melted.

Open the biscuits and quarter them, pull pan from oven with melted butter and cheese. Stir it around so cheese isn't all clumped together. Dump all the biscuit pieces onto the pan and stir them around until they are thoroughly coated. Place coated biscuits on a clean baking sheet and bake at 350 for 8-12 minutes until golden brown.

If you want to add extra fat and calories, brush excess butter and blue cheese from original pan over hot biscuits when they come out of the oven.

*Be sure to watch them so they don't burn.

lime cilantro rice.

Lime Cilantro Rice from Jenni:

1 tsp oil or butter
2 tsp fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 tsp salt
1 lime

In a 2 quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed. Add in the cilantro and fluff rice with a fork.

**Note from Jenni: I love this rice recipe and I make it at least once a week. It is just like the rice at Chipotle Restaurant. I always at least double the recipe. Leftovers freeze well. After tasting Beckie's rice I am going to add some of the lime zest next time I make it.

provencal vegetable gratin.

Provencal Vegetable Gratin from Shalee:

5 T extra virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 tsp kosher salt
1/4 cup fresh basil leaves, torn
2 tsp chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4 inch rounds
2 medium zucchini, sliced into 1/4 inch rounds
2 medium yellow summer squash, sliced into 1/4 inch rounds
1/2 cup finely grated parmesan

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11 inch baking dish with olive oil.

Heat 2 T of olive oil in a large skillet over medium low heat. Add onions, garlic and 1 tsp of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.

Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.

Cover the dish with aluminum foil and bake until the vegetables are softened, about 30-35 minutes. Uncover and sprinkle with the parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

sour cream potato salad.

Sour Cream Potato Salad from Jenn:

6 large red potatoes
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup fresh chives, finely chopped
1 tsp salt
ground black pepper top taste

Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes. In a salad bowl, combine the potatoes, sour cream, yogurt and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

Ruth's Chris Steak House Potatoes Au Gratin.

Potatoes Au Gratin from Tamara:

4-5 medium russet potatoes, peeled (Tamara always uses Yukon Gold)
1 cup heavy cream
1/2 cup milk
1 1/2 T flour
1 large clove garlic, pressed
1/4 tsp salt
1/8 tsp fresh black pepper
1 T butter softened
1 1/2 cups grated cheddar cheese
1 tsp finely chopped parsley

Preheat oven to 400 degrees. Cut the potatoes into 1/4 inch slices, then quarter each of those slices. Beat together the cream, milk, flour, garlic, salt and pepper by hand just till well combined. Coat the inside of a large baking dish with the softened butter. Arrange the potatoes in the dish and pour the cream mixture over the potatoes. Cover and bake for 20 minutes, uncover and bake another 40 minutes or until the potatoes are starting to brown on the top. Sprinkle grated cheese over the top and continue to bake for another 5-10 minutes or until the cheese is melted and slightly browned and the potatoes are tender. Sprinkle parsley on top and serve.

grilled artichoke.

Grilled Artichokes from Jocelyn:

1 lemon thinly sliced
3 cloves garlic
2 tsp salt
4 fresh artichokes
3 T olive oil
garlic salt and pepper
buttery dipping sauces or mayo mixtures

Combine lemon, next three ingredients and 2 1/2 cups water in large pot. Wash artichokes, cut off stem ends and trim about 1 inch from top of each artichoke. Bring water to a boil and reduce heat and simmer for 35-40 minutes or until stem end is easily pierced. Remove and let cool.

Preheat grill to 350. Carefully cut artichoke in half lengthwise, remove and discard choke (the hairy stuff). Liberally brush cut sides of artichoke with olive oil, and sprinkle with desired amount of garlic salt and pepper.

Grill artichokes, about 5 minutes on each side, serve with sauces.

cilantro lime rice.

Cilantro Lime Rice from Beckie:

1 1/2 T olive oil

1 cup white rice, uncooked
2 cups chicken broth

1/4 tsp salt
1/2 cup chopped cilantro

1 medium lime - grated rind and juice

Heat oil in saucepan over medium heat; add rice and stir to coat. Add broth and salt - increase heat and bring to boil. Stir once. Reduce heat to medium low - cover and cook 20 minutes. Remove from heat and let stand 10 minutes. Fluff and stir in lime juice, rind and cilantro.

herbed foccacia.

Herbed Foccacia from Lauren:

1 1/2 cup plus 1 T warm water
1 1/2 tsp yeast and 1 1/2 tsp dough enhancer
2 tsp sugar
1 tsp salt
1 T extra virgin olive oil
1 T chives
1 T marjoram
1 T thyme
1/2 tsp basil
1/2 tsp oregano
1 1/2 c flour - enough to get dough to pull clean from sides of bowl. Rise until doubled. Form into two small balls and bake at 400 on a pizza stone or greased cookie sheet for 25 minutes until browned. Brush with olive oil. I double or triple for my family… The above recipe is for two people.