Cheddar Jalapeno Biscuits

August 9, 2013 § Leave a comment

A warm, soft, and peppery biscuit is one of my favorite treats when I go out for brunch. I had the urge to make Cheddar Jalapeno biscuits because 1. I had cheddar cheese & jalapeno in the fridge 2. I craved biscuits  3. I wanted something gourmet that would blow my mind.   This biscuit recipe is a simple one I adapted from Food Network Favorites  Parmesan, Pepper, & Lemon Biscuit, which is equally delicious.

Ingredients for 8 biscuits:

Preheat Oven to 450 Degrees

  • 2 Cups of Flour; available at $0.79 per pound on sale at Sprouts
  • 1 Tablespoon White Sugar
  • 1 Tablespoon baking powder
  • 1 Teaspoon of cracked black pepper
  • 1 Small to Medium Jalapeno, chopped. The seeds make it spicy, so it is up to you on the amount of seeds you’d like to use ($0.98 per pound at Sprouts).
  • 6 Tablespoons (divided into 6 pieces) of Salted Butter. If you use unsalted then add 2 teaspoons of fine salt.
  • 3/4 cup of small chunks of cheddar cheese (on sale at $2.88 per pound at Sprouts)
  • 3/4 Cup of Milk or 1/2 & 1/2 (available RBST free at Trader Joe’s for $1.99 for 1 Quart)

Directions

  1. Combine flour, sugar, baking powder, and pepper in a bowl and mix with a whisk.
  2. Throw all the butter in a bowl then use your fingers to rub butter with flour, piece by piece, until the flour looks like tiny peas.
  3. Mix in chopped jalapeno. Use your hands to mix to make sure that the jalapeno is evenly spread.
  4. Mix in cheddar chunks. Use your hands to make to make sure that the cheese is also spread evenly.
  5. Pour in 3/4 cups of milk (I use 1/2 & 1/2) in increments and mix the dough with a wooden spoon as your pouring the milk. Once all the milk is mixed with the flour, you should have a loose dough.
  6. Sprinkle flour on a board. Place the loose dough on top of the board and pat it into a rectangle that is about 1/2 inch thick. Visually divide the dough in 3 equal parts then fold the dough like a business letter. Pat it into about 3/4 inch thickness.
  7. Divide the dough into 8 biscuits and place on baking sheet. Bake for about 12-15 Minutes until the top is light golden brown.  Remove from sheet for the biscuits to cool.

Now, you get to enjoy wonderful biscuits oozing cheddar cheese and a spicy finish.  Transform the biscuit into mini sandwiches.  I made one with thinly sliced honey smoked ham, field greens, and caramelized onion.

Cheddar Jalapeno Biscuits

Cheddar Jalapeno Biscuits

IMG_3376

Biscuit Sandwich layered with thinly sliced honey smoked ham, field greens, and caramelized onion.
Dietz Watson honey smoked ham is available at Sprouts for $10.00 per pound or $7.99 per pound on sale. Organic field greens also available in bulk at $4.99 per pound, so you can get what you need.

Advertisements

Pannekaken: Norwegian Pancakes (with Caramelized Apples)

November 18, 2012 § Leave a comment

It’s Sunday. For some reason, I was reminiscing about the Apple Pannokoeken I had on my first day in Holland. The beach front cafe served this thin crepe like pancake about a size of medium pizza with thin apple slices embedded. The pie was finished with a generous sprinkle of powdered sugar.

When I Google searched this recipe I came across Dutch Babies and Norwegian Pancakes.  To my surprise, the thin pancake I had resembled Norwegian Pancakes. Good enough for me!

From start to finish it took me about 20 Minutes to cook about 10 thin pancakes.

So here are the things you need to have and do:

Ingredients:

  1. 3 Eggs
  2. 1 1/2 Cups of Milk (I used 1/2 and 1/2)
  3. 1 Tsp of Vanilla Extract (optional)
  4. 1 Cup of Flour
  5. 1/8 Tsp of Salt

Directions:

  • Crack 3 Eggs into the mixing bowl
  • Add 1 1/2 Cups of Milk
  • Add Vanilla
  • Pour in 1/2 cup of flour – Whisk for a minute. Then pour the remainder 1/2 cup of flour.  Continue whisking until the mixture becomes runny.
  • Heat skillet/pan over medium high heat (3 O’clock or 4 O’Clock). Make sure to either butter or grease it.
  • Once heated, use a ladle or measuring cup and pour about 1/4 Cup – 1/3 Cup of the mixture onto the pan.
  • The pancake cooks quickly, so once you see it coming together, flip it over with a spatula and cook until it is light brown.
  • Continue this process until all the pancake mix is gone. I’ve found that it helps to add a thin slice of butter into the pan for every 2 pancakes made.

Caramelized Apple Filling: I used granny smith apples

  • Thinly slice a granny smith apple
  • Heat about 1 Tbsp of butter in a skillet/pan over medium heat
  • Throw in the apples once the pan is heated
  • Cook apples for about 5 minutes (or until it starts softening)
  • Add about 1 Tbsp of Brown Sugar
  • Apples are done once they are soft and coated with brown sugar

Finishing touches:

  • I decided to roll the caramelized apples into the pancake and finished it with cinnamon and powdered sugar.  Feel free to use whatever toppings desired. I also used Trader Joe’s Blackberry preserve; it was awesome 🙂

All together, this cost probably less than $2.00 to make.  Compare that to maybe $9.00 at a cafe for 1 Crepe. It is so worth it to cook!

Tortilla Espanola: Spanish Omlette

October 15, 2012 § Leave a comment

I grew up eating tortillas. You know, the thin pita like round made from either corn or flour then used to make tacos, burritos, tostadas, or chips. Today, after eating tortillas for over two decades, I learned the literal Spanish translation of tortilla. While the term is often associated with such previously named foods for us Southern Californians and Mexicans, in Spain, they’ll be serving an egg dish filled with goodness. Thus, tortilla in Spanish means Omelette – very different from Mexican tortilla which refers to Flat Bread. So, if you order a Tortilla Espanola, you’ll be enjoying a tapa created from eggs, potatoes, and caramelized onions.

Oddly enough, the first time I had Tortilla Espanola was at an European Tapas bar just up the street in North Pacific Beach, San Diego – far from Spain. And, it’s funny how the most simple dishes served abroad such as a Spanish Omlette can carry such a high dollar amount in the States at $6.00 for three little slices.  For less than that amount of $, I made enough to feed 4-6 people.

Tortilla Espanola needs the following:

  •  4 to 5 Eggs – A Dozen Eggs Cost $1.79 at Trader Joe’s –
  • 4 Medium Potatoes (my preference is Yukon Gold) or about 10 Fingerling Potatoes (which is what I had left over) – Potatoes range from $0.49/lb to $0.79/lb at Sprouts depending on what’s on sale or which type of potato is used.
  • 3/4 to 1 Whole Onion – Yellow Onions are on sale for $0.25/lb at Sprouts, but are usually $0.49/lb to $0.69/lb –
  • 2 1/4 +/-  Cups of Olive Oil

Please keep in mind that this is a combination of directions that I obtained from other recipes.

  1. Peel and slice potatoes thinly, sources say 1/8 inch thickness
  2. Slice onions thinly
  3. Whisk 4 to 5 Eggs in a Medium Bowl
  4. Heat about 2 Cups of Olive Oil in Skillet or Non Stick Pan at Medium High Heat. Once heated, throw in Potatoes & Onions. Season with Salt & Pepper. The heat may have to be reduced to prevent potatoes from burning. Stir frequently. Cook the mixture until the potatoes are soft.  A good indicator is when you’re able to split the potato in half with a spatula.
  5. When the Potatoes & Onions are cooked, pour them out from the pan and into the bowl with Egg. Season again with Salt & Pepper.
  6. Re-heat the pan with about 2 tbsp more of Olive Oil over medium high heat. Once heated, pour the entire mixture into the pan. Reduce the heat to low. Let the egg cook for 10 minutes covered.
  7. While the egg is cooking on the stove, turn the broiler on.
  8. When the Omlette can be lifted without sticking, transfer it on a sheet pan and broil for 1-2 minutes until the top is slightly browned. I personally did not have a clean cast iron or metal skillet. If you have a one, just place the entire thing in the oven.
  9. Let it rest for 5 Minutes
  10. Slice into pies or however you desire

Mine turned out thinner because the skillet I have is more shallow. It was still just as tasty – even better than the bar.

Image

Breakfast Burrito

January 29, 2012 § 2 Comments

Breakfast is one of the best meals I make, especially when it involves eggs and potatoes. After preparing those two ingredients a few different ways (Omelette, Roasted Potatoes, Scrambled Eggs) I came to a conclusion that the Breakfast Burrito is a perfect marriage of of the egg and potato It is even faster to make.

So this is what I learned from trial and error.

Ingredients

1. One Russet Potato is enough to feed 4-6 and it costs $0.88 (sometimes even less) per pound at Sprout’s Farmers Market

2. Use about 4 Eggs to 1 Potato | a dozen eggs cost $1.49 at Trader Joe’s

3. Onions (or Shallots), Bell Peppers, and Garlic are a must. How much you want to use is up to you. (Very inexpensive )

4. Flour Tortillas (I prefer to use La Fe Flour Tortillas available also at Sprouts)

5. Salt, Pepper, Salsa, and Avocado to finish

Process:

1. Rinse Potato and make sure that all the dirt is off

2. Heat about 2 tablespoons of butter of medium heat in a non stick pan. Using butter is important because it will allow the potato to crisp.  Olive oil dries out too quickly.

3. While the pan is heating, dice the potato into half inch cubes (you want the cubes to be small so there is less cook time)

4. Throw the potato cubes into the pan.  While that is cooking, chop up the bell pepper, onion, and garlic.

Note:  In the past I used to cook them first thinking that there would be more flavor.  However, I realized that since the potato takes longer to cook the pepper, onion, and garlic were burnt by the time the potatoes were done cooking. So make sure that the potato is golden, then put in the trio.

Tip: Cover the potato so it will soften faster.

5. Occasionally stir the potato to make sure all sides are golden. While it is continuing to cook, beat 4 eggs.

6. Add the eggs when you are able to halve the thickest potato with your spatula.  This means that it is almost done cooking. Give 5 minutes for the eggs to cook.   Season with salt and pepper.

Note: Sometimes when I have ham or left over bacon available, I’ll chop them up and toss them with the mix.

7. Heat the tortillas over the breakfast burrito mix (easier and more energy efficient than turning on the oven).

8. Plate, top with avocado, salsa, cheese (or whatever you desire) wrap it, then your done!

 

Pesto Bagel Melt

December 21, 2011 § Leave a comment

I heard bagels were created to help teething babies. In my world, bagels were created for my belly.  While traditional bagel and cream cheese is comforting, a Pesto Bagel Melt is even better. AND, it is so easy to make.

I prefer Onion or Everything  bagels for the melts.  Now, if I had time, I would make my own pesto.  Since this year has been insanely busy, I have been devouring pesto from Trader Joe’s (costs about $2.99)

I halve the bagel and spread pesto evenly on both faces.  I top it with sliced mozzarella (also from Trader Joe’s $3.49) as well as thinly sliced roma tomato.  I turn the oven on to Broil and set the bagels in there for about 5 minutes.  Once the mozzarella starts to brown in spots, it’s good to eat.

If it’s a lunch melt, I’ll add deli style Peppered Turkey and finish it with melted mozzarella and tomato.  Voila! It beats spending $6.00 at cafe. The melt cost you about $2.00 AT MOST. Plus, you can use Pesto, Mozzarella, and Tomatoes for other dishes.

Gourmet PB Bananawich

June 19, 2011 § Leave a comment

Grilled PB Banana sandwiches….yummmm.

All you have to do is grill the bread in a little bit of butter.  Spread PB to the amount of your liking.  Add sliced bananas and finish it with honey.

Super easy and comforting.  I have a savory one too using a chili honey butter I learned for Padma Lakshmi’s cookbook.

Pina Coconut Guava Smoothie in Less than 5 Minutes

March 22, 2011 § Leave a comment

« Read the rest of this entry »

Where Am I?

You are currently browsing the Breakfast category at Eat In. Eat Well..