Hey lovebugs! It's Friday Foodday! Thanks for a fantastic week and I hope you all have an even better long weekend!
Green Chili Cheddar Biscuits
c/o Rosy Tart
Ingredients
2 cups Bisquick
2/3 cup milk
3 oz cheddar jack cheese, freshly grated
2 tbsp salted butter, melted
2 oz diced roasted green chiles, drained
Directions
1. Preheat oven to 450º. Spray baking sheet.
2. Drop dough by the teaspoon onto sheet.
3. Bake for 10 minutes. Move to cooling grid after 2 minutes out of oven.
Dad's Chili
c/o my dad (obvi)
Ingredients
2 Tbsp. oil
1 lb. lean ground beef
1 cup chopped onion
2 cloves of garlic, minced
1 cup carrots, finely chopped
1 cup red bell pepper, finely chopped
1 cup celery, finely chopped
1 Tbsp. cumin
2 tsp. oregano
2 Tbsp. brown sugar
1 tsp. paprika
1 tsp. red pepper
1 4 oz can diced tomatoes
1 14 oz can diced tomatoes (with jalapeno’s)
1 12 oz bottle of dark beer (I use Yuengling Porter)
2 1.5 oz cans of black beans
¼ cup of tomato paste
½ tsp of salt
¼ tsp black pepper
Directions
Heat oil in a large Dutch oven over medium-high heat and add ground beef, browning on all sides. Add onion and garlic and sauté for 3 minutes. Add carrots, bell pepper and celery and cook for 3 minutes. Stir in cumin, oregano, paprika and red pepper and cook for 1 minute. Stir in tomatoes and beer and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Add beans and tomato paste and cook covered for another 15 minutes. Stir in brown sugar, salt and pepper.
Makes eight 1-cup servings.
Bruschetta Dip
Ingredients
4 ounces cream cheese-room temperature
1/2 cup sour cream
1 large tomato, seeded and chopped
1 large bunch basil, chopped
1 can artichoke hearts-chopped
1 clove garlic, minced
1 pound mozzarella-chopped small
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese
1 loaf french bread
1/4 cup olive oil
garlic powder
Directions
Preheat oven to 350 degrees. In a medium bowl combine the cream cheese and sour cream. In a separate bowl, marinate the mozzarella, pepper, salt and balsamic vinegar for about 20 minutes. To the first bowl, add the tomato, basil, artichoke hearts and garlic and stir to combine. Add in the marinated mozzarella and stir. Place the dip in a shallow oven proof bowl and bake for 15 minutes. Pull it out, stir it up and sprinkle with the Parmesan cheese. Place it back in the oven for another 10 minutes. While that is cooking, slice the French loaf, brush it with olive oil, sprinkle with garlic powder and place them on a sheet tray. When the dip is done, switch the oven to "broil" and place the bread under the broiler for a few minutes to crisp up. Serve the dip on the warm bread.
Peanut Butter Blondies
Ingredients:
10 tbsp. unsalted butter, cut into 5 cubes
2 cups brown sugar
1 cup smooth peanut butter
2 eggs
2 tsp. vanilla extract
1/2 tsp. salt
2 cups flour
1 tsp. baking powder
1.5 cups peanut butter chips
Directions:
Preheat oven to 325 degrees F. Grease a 9×13-inch pan.
In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted. Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated. Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract. You want the sugar, butter and peanut butter mixture to be cool enough that the eggs won’t begin to cook when they’re added in.
Whisk together salt, flour and baking powder. Add dry ingredients all at once to the wet ingredients. Stir until just incorporated. Add the peanut butter chips, fold in. Pour the thick batter into the prepared pan and smooth out. Bake for 20-25 minutes, or until a skewer inserted in the center of the blondies comes out clean. Remove from the oven and allow to cool to room temperature.
