Spicy Cheddar Biscuits
I love biscuits. You love biscuits. It isn’t a big jump to fall in-love with cheesy biscuits, right? I have a fantastic recipe for baking powder biscuits that I have loved since I was a little girl. I can whip up a batch of those babies in less time than it takes for the oven to pre-heat, and the taste difference between homemade biscuits and that Pillsbury crap is remarkable. So, I find myself making biscuits whenever the urge strikes. Today, that biscuit craving was coupled with a strong desire for green chilies and cheesy goodness…and a new recipe was born.
Lemon Coconut Cupcakes
Sometimes, one has a stroke of inspiration which more-often-than-not can be directly traced to a lack in sugar. I had just such an experience yesterday afternoon and within the hour I was at the grocery store picking up some things to whip up some lemon coconut goodness. I used mini cupcake tins because I was in the mood for bite-sized deliciousness. Read more…
Gnocchi with Bacon-Chicken-Spinach-Alfredo Sauce
Last year I had a goal to make gnocchi and I managed to fit it in just under the wire. (For those uninitiated, I make resolutions for Chinese New Year, not January 1 New Year, so I still have until Sunday to finish up my List.) I absolutely underestimated how much work goes into this potato-pasta morsel. I actually had to take a little break and have a snack it took so long. I’m sure as I got a little more comfortable rolling and chopping the dough I’d be quicker, but for a first run? It was crazy-labor intensive. Also, in retrospect, I’m sure this photo would have looked much lovelier if I had chosen a nice, robust marinara sauce instead of a cheesy white sauce. But I happened to have bacon and chicken and spinach and romano cheese in the fridge, so into the white sauce they went for an incredibly tasty dinner.
Chicken Red Pepper Soup
My bosses wife made a vegetarian (and unflavorful) version of this soup several weeks ago and as I was looking at the recipe (and adding about a pound of tobasco sauce so the thing was palatable) I realize that I could make this “Onion Red Pepper Soup” of her’s absolutely delicious. Here is the result–it’s spicy, it’s packed with flavor, it is not vegetarian (although you could make it so if that is what you like), and the fresh cilantro garnish makes it absolute dynamite.
Mango Chicken Curry
I have made this delicious curry several times now and I think I have the recipe tweaked almost exactly right. This dish only takes about 15 or 20 minutes to throw together, has a fantastic almost spicy flavor (which you can bump up with a little Sriacha if that’s your thing), and if you’re feeling saucy you can substitute shrimp for the chicken (I’ve had it both ways, I just photographed the chicken version.) As always, recipe is after the break.
heidikins cooks 