Southern Style Cheddar and Buttermilk Skillet Biscuits (a.k.a. Cheddar Time Biscuits)

After we moved away from our beloved Tudor's Biscuit World, I wanted to learn how to make my own southern style buttermilk biscuits. So somehow I found this awesome recipe where you cooked them in a cast iron skillet. It worked great. Then I wanted to make them again. But I couldn't find the recipe anywhere! So after a lot of trial and error, I kind of pulled directions and ingredient amounts from three different recipes to finally find a version that worked for me. After a few months, I experimented with adding grated cheddar and dried thyme leaves. I got it down pretty good, and I put the recipe on my phone.

Then I broke my phone. And there was no way to get the recipe off of that. So today, once again, I wrote down as much as I could remember, sought a few different biscuit recipes for general guidance, and then did some experimenting in the kitchen until my dough looked right (even trying to pull the best ideas from other recipes, I couldn't seem to get it right without adjusting it myself). And here is that recipe. It seemed to turn out great. But I might come back here and tweak it again if I find out something isn't quite right.

PS: I call these "Cheddar Time Biscuits." Because there is cheddar and thyme. You can easily leave out either or both of these ingredients if you just want normal buttermilk biscuits.

Ingredients:

• 1 stick of butter
• 3 1/4 c self rising flour
• 3/4 c sharp cheddar cheese, grated
• 1/2 Tbsp dried thyme
• 1 1/4 c buttermilk*

Preheat oven AND oiled cast iron skillet to 475.

Cut 5 Tbsp from your stick of butter, and cube it. Put it in the freezer to chill (you'll want it to be in there around ten minutes, probably, but you can do other stuff during this time. *If you don't have buttermilk, you can add 1 Tbsp of either vinegar or lemon juice to your milk--personally, I add 1/2 Tbsp lemon juice + 1/2 Tbsp vinegar. If needed, do this now, as well. You'll need this to be mixed and sitting for about ten minutes, too).

The other 3 Tbsp of butter you'll need to have melted eventually, so I usually just put this in a little glass jar or bowl or something, melt it in the microwave, and just leave it there until I need it.

Put your flour in a bowl. When your butter is pretty cold and hard, cut that into the flour. You're looking for roughly pea-sized clumps of butter evenly distributed throughout the flour. Add the cheese and thyme, and make sure it's distributed well.

Add your buttermilk to the flour. Sometimes I start mixing with a wooden spoon, but in the end I usually find it works better just mushing it with my own hands. It's messy, but I haven't figured out a great solution to this yet. Maybe I should get some gloves or something. Get it kind of into a ball, or a lumpish shape, anyway.

Lightly flour a working surface, then dump your lump of dough onto that. You'll want to roll or flop it around until it's also lightly covered with flour on the outside. Flatten the lump out with your hands until it's a flat circle about somewhere between 1 and 3 inches thick. Take a circular cutter and cut out all the biscuits you can. I usually cut mine with a cup that's I think about the same size of a red Solo cup at its mouth. You should end up with somewhere between 6 and 10 biscuits, depending on how big you cut them.

Using a potholder (because it's going to be very hot!), remove the cast iron skillet from the oven. Add your biscuit shapes until you can't really fit anymore. If you look in my picture, I fit 8 biscuits into my 10" skillet, but I had to use a fork to kind of squish some to make more room. I had two left over, which I just threw on a baking sheet on another oven rack.

Use one of those food brush doohickeys and cover the tops of your biscuits with the melted butter. Try to spread it as even as possible, or you'll have some biscuits that have pools of butter on top and some that are dry.

Bake them for around 15 minutes. The buttered tops should turn crispy and golden brown. Remove from the oven; let cool. I always try to skip that step and end up burning my tongue. Just hold yourself back as long as possible.

Emily's Sweet & Tangy Chili

A new year calls for a new chili recipe! I was aiming for a simple vegetarian chili with a traditional texture but a truly unique flavor. I love this chili's blend of tang and sweetness with a kick of spice. All of the ingredients should be easy to come by with the exception of the dried ramps. Substitute with onion flakes or more garlic if you must, but if you can get your hands on some dehydrated ramps, you'll experience the true flavor of this recipe. Enjoy with a dollop of sour cream (unless you want to go vegan!) and a side of cornbread.

If you are in the mood for a chunkier, more complex vegetable chili, check out our fantastic Sweet Potato Symphony Vegetarian Chili. 

Ingredients:

• 1 large onion
• 2 large garlic cloves
• Coconut oil for sauteing
• 1 lb package of dried kidney beans, prepared*
• 2 cans diced tomatoes with liquid (14 1/2 oz per can)
• 1 (10 oz) can Campbell's Tomato Soup
• 2 soup cans full of water (use the tomato soup can)
• 1/2 c canned jalapeno rings (drained)
• 3 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp cocoa powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1 tsp dried ramp flakes**
• 1 Tbsp molasses
• Fresh-squeezed juice of half a lime
• Salt and pepper to taste

Dice the onion and press the garlic and add both to a large soup pot with about a tablespoon of oil (I used coconut, but you can use whatever oil you prefer). Saute onion and garlic over medium heat until fragrant and translucent. Add both cans of tomatoes with their liquid, tomato soup, water, beans, and jalapenos. Slowly bring to a gentle boil. Reduce heat to a simmer and stir in the rest of the ingredients. Continue to simmer at a low heat for a good long while (an hour or more) until flavors are melded, consistency is thick, and you are ready to eat! Season with salt and pepper as needed.

* I typically prepare dry beans by rinsing and sorting them to pick out any sticks or pebbles, and then covering with an inch or so of water and bringing to a boil. I'll boil the beans for a few minutes, then remove from heat, cover, and let beans soak for at least an hour. After beans have soaked, drain the water, rinse them, and cover with fresh cool water. Bring to a boil again, and then simmer for 1 1/2-2 hours. Check for doneness by smashing a bean with the back of a spoon to see if they are tender inside. Drain and rinse beans again before adding to recipe.

**Wild ramps can be gathered in the springtime in many parts of the Appalachians. In West Virginia, you can also purchase them at farmer's markets or by the side of the road throughout the spring season. Stock up on ramps when they are in season and dry them in a food dehydrator until completely dry and crumbly. Crush the ramps coarsely until they resemble dried oregano. Store in a clean and dry spice shaker and add to all sorts of recipes for subtle ramp flavor without the stink all year round.

Garlicky Tomato Alfredo

This bare-bones recipe uses mostly ingredients you can find in your cupboard or fridge and can be whipped up in under 20 minutes. Perfect meal for after a run or a weeknight when you're too tired to cook anything fancy, but want to eat something that tastes fancy. I threw this recipe together without much planning, so if you have a more creative idea for it or want to use different spices, have at it!



Ingredients:

• 2 cloves minced garlic
• 4 Tbsp butter
• 4 Tbsp flour
• 1/2 tsp kosher salt
• 1/2 tsp Montreal steak seasoning
• 1/2 tsp crushed red pepper
• 1 1/2 c milk
• 1 14.5 oz. can of diced tomatoes, undrained
• 1 13 oz. box of whole wheat thin spaghetti

Bring a pot of water to a boil for the spaghetti. Cook according to package directions.

Meanwhile, mince the garlic and let it sit in a large frying pan for about 10 minutes. Add butter and melt over medium-low heat. Whisk in flour, salt, Montreal steak seasoning (you can easily substitute black pepper, or any spice you desire), and crushed red pepper. Continue to cook until smooth, being careful not to let the mixture burn. Gradually whisk in the milk and bring to a boil. Let boil gently for 2-3 minutes, stirring constantly, until the sauce is nice and thick. Add the entire can of tomatoes with juices, bring back to a boil, and stir for another 2-3 minutes or so.

Drain pasta. Serve sauce over pasta and be sure to get a breathmint after eating because this meal is very garlicky! :)

Three Cheese Roasted Potato Melt

I had a hankerin' for some cheesy taters, so we figured out this little yummy dish.







Ingredients:

• About 6 medium red potatoes
• 5 Tbsp olive oil
• 1 tsp granulated garlic
• 3/4 tsp salt
• 1/2 tsp oregano
• 1 tsp crushed red pepper
• 3/8 c KRAFT grated Parmesan cheese
• 1 1/4 c grated sharp cheddar cheese
• 1 3/4 c grated muenster cheese

Preheat oven to 400˚.

Rinse and chop potatoes into quarters or smaller. Leave the skins on.

In large mixing bowl, combine the olive oil, garlic, salt, oregano, red pepper, and Parmesan. Toss the potato chunks until they are evenly coated.

Line a cookie sheet with aluminum foil and coat with nonstick cooking spray. Spread the potatoes in a single layer on the cookie sheet. Put in oven and bake for 40 minutes, turning the potatoes halfway through the cooking time.

Line a 9x9 pan with aluminum foil and coat with nonstick cooking spray. Transfer roasted potatoes from the cookie sheet to the 9x9 pan and top with cheddar and muenster cheeses. Put back in oven and bake for another 5 minutes to melt the cheese.

Serves 3 people.

"Just a little mo' 'taters, mum!"

Mexican Rice

Well it's about that time again... it's the end of the month which means it's time to get creative with whatever spare ingredients we have left before our big shopping trip (NOTE: Emily actually wrote this in October, but I have been a slacker in publishing the posts). Tonight the weather was almost-November-gloomy and I wanted to make something a little more colorful and exciting than our usual standby, plain old beans and rice. We were blessed to get a few fresh hot peppers from a friend last week, and so they became the inspiration for the rest of this dish. I hesitate to call it Mexican Rice, since I have no idea if Mexicans would eat it or even like it, but I'm hoping they would because it's awesome.

Ingredients:

• 1 c brown rice
• 1/2 medium onion, chopped
• 2-3 cloves minced garlic
• Olive oil
• 2-3 hot peppers, chopped with seeds removed
• 1 (15 oz.) can black beans, rinsed and drained
• 1/2 c water
• 1 c frozen corn
• 1/2 Tbsp chili powder + another 1 tsp chili powder
• 1/2 Tbsp cumin + another 1 tsp cumin
• 1 tsp turmeric
• Black pepper, salt, and ground cayenne to taste

Cook the rice in 2 cups of water (check out this article if you aren't sure how to cook brown rice: http://www.eatingwell.com/blogs/healthy_cooking_blog/how_to_cook_brown_rice_perfectly). It will take about 40 minutes. Take a break and go do something fun, or be responsible and get your veggies chopped up and ready for the next step while the rice is cooking.

When there's about 15-20 minutes left on the rice timer, peel the garlic, press it, and let it sit in the open air for 10 minutes. I just do this because Tim heard on NPR that it's healthier. And NPR wouldn't lie... right?

Saute your well-rested garlic, chopped onion, 1/2 tablespoon of the chili powder and 1/2 tablespoon of the cumin in some olive oil (I didn't measure it, just guess how much you need) in a large frying pan. As the onion is starting to get floppy, mix in the hot peppers, making sure that they get coated in the colorful spices along with the onion and garlic. Saute for a few minutes more and by now the rice should be done.

Add the rice, 1/2 cup water, and the corn. Keep stirring and heating, and mix in the beans.  By now there are so many ingredients in the pan that you need more spices, so add the rest of the chili powder and cumin, as well as the turmeric (this is really great for color!) and however much cayenne you dare. Heat it all through, season with salt and pepper, and enjoy! 

*Note: I think this recipe would be even better with some grated cheese melted on top and maybe some sliced black olives and Rotel tomatoes. But since the point of the recipe was to use only ingredients we already had, I had to forego those luxuries for now. Feel free to add anything you have on hand that would spice it up even more and make it your own!

Cheesy Garlic Alfredo with Kale

Don't let all that green in the picture fool you... this is not a particularly healthy recipe! I've made a lot of experimental alfredo sauces in my day, and whenever I've tried to create a "healthy" version it turns out blah. But a recipe like this, using plenty of cream, butter, and cheesy goodness is worth a few extra calories. Hope you like this one as much as I do! 




Ingredients:

• 1 Tbsp butter
• 2 large cloves garlic, minced
• 1/2 c heavy whipping cream
• 1/2 c sour cream
• 3/4 tsp crushed red pepper
• 1/8 tsp white pepper
• 1/8 tsp black pepper
• 1/4 tsp salt
• 1 c shredded sharp cheddar cheese
• 1/4 c grated Parmesan cheese
• 1 c coarsely chopped kale
• Pasta of your choice (I used 1/2 a box of Garden Rotini this time because it's what I had on hand)

Begin by mincing the garlic and setting it aside in a large saute pan. I've heard that garlic is better for you if you leave it exposed to the air for 10 minutes before cooking, so do that if you've got the time and patience. Meanwhile, start boiling water for your pasta.

Add the butter to the pan with the garlic and cook over a medium-low heat until butter is melted. Add heavy whipping cream and heat through, stirring constantly, and then add the sour cream and heat through again. Just keep stirring! If your water is boiling, cook your pasta according to package directions. 

Stir in all the spices and keep cooking the sauce over a low heat. It should be thickening slightly but not visibly boiling. Add the cheese and kale, and continue cooking until all the cheese is melted and the sauce is a uniform consistency (not counting the kale). The kale should be bright green. 

By now your pasta should be cooked. Drain pasta, then pour alfredo sauce over top of it and mix well. Enjoy! Serves two hungry people or three sensible eaters. 

Cheesy Spaghetti Squash with Ramps

Spaghetti squash is so much fun to make that you almost forget you're preparing a healthy meal. The squash really does end up looking just like its pasta counterpart, but with about 180 fewer calories and 30 fewer carbs per serving. It doesn't taste like pasta, but it has a mildly nutty and sweet flavor that melds well with all sorts of toppings. In this recipe, ramps are once again the flavor star, in cahoots with our old friend Muenster cheese and some pesto for good measure.



 Ingredients:

• 1 medium spaghetti squash
• 2 tsp olive oil
• Salt and pepper
• 1/2 tsp Tony Chachere's Original Creole Seasoning
• 1/4 tsp olive oil
• 2 c shredded Muenster cheese
• 1/3 c prepared pesto
• 1/4 c chopped ramp bulbs

Preheat oven to 375.

Wash squash and cut in half lengthwise. Scoop out seeds and all the stringy pulp inside the squash, set aside. Rub all the flesh of the squash on both cut halves with 2 tsp olive oil and sprinkle both with plenty of salt and pepper. Place squash halves on a cookie sheet cut side down and roast for 35 minutes.

Meanwhile, separate the seeds from the stringy pulp and rinse them off. Toss seeds with 1/4 tsp olive oil and 1/2 tsp Creole seasoning, then spread in an even layer on another cookie sheet. Roast at 375 for 12 minutes, turning once.  

When the squash is tender on the inside, remove from oven and let sit for 5 minutes. Take a fork and begin running it down the flesh of the squash--you'll see where it got its name when the spaghetti strands magically appear. Scrape all of the flesh in spaghetti strands and place in a large bowl.

Mix shredded Muenster, pesto, and ramp bulbs into the squash while it is still hot. Usually the squash will still be hot enough to melt the cheese but if not, microwave for about 30 seconds or so to melt the cheese. Top with seasoned seeds and enjoy! 

Balsamic Veggie Feta Wraps

Emily and I had some amazing veggie wraps at a restaurant on our honeymoon, so we decided we'd try to recreate them ourselves. We didn't really remember what was in them, and we couldn't find a recipe, so we just put in what we thought would be good. Now, it's been long enough that I can't exactly remember what the ones at the restaurant tasted like, but I DO know that our recipe tastes awesome.

Ingredients:

• 1 lb yellow squash
• 2 1/4 c balsamic vinaigrette dressing, separated
• 1/2 tsp salt
• 1 red bell pepper
• 1 orange bell pepper
• 1 large kale leaf
• 1 clove garlic
• 8-10 flour tortillas
• 4 oz Athenos Tomato & Basil Feta Cheese

Preheat oven to 425˚ F. 

Cut squash into strips, then toss the strips in 1/4 c balsamic vinaigrette dressing. Place the squash in one layer on a baking sheet lined with foil. Drizzle the squash with another 1/2 c of the vinaigrette, then sprinkle with salt. Put in the oven for 20 minutes.

While the squash is roasting, slice the peppers into strips and tear the kale leaf into pieces. Sautė a clove of garlic in a medium to large frying pan. Add the peppers and kale, then pour in the rest of the vinaigrette (1 1/2 c). Bring to a simmer and then cook for 5 minutes or until the peppers are at a desirable texture. 

Drain the squash, peppers and kale after cooking.

Top warm tortillas with the vegetables and crumbled feta cheese, and roll.

Serves 4.

Lentil Potato Curry

Readers of this blog may be led to believe that the Hungry Huguenins eat like kings every night.  With ingredients like apricots, pure almond extract, and pricey Muenster cheese featured in the recipes, they may conclude that our food budget is as generous as our use of hot sauce. The simple truth is that our most elaborate recipes are created only for the most special occasions, and our regular dinner fare often looks quite different than Blackbird Knob Pizza or Spicy Catalina Trout. 

Our normal meals are quite simple, can be prepared in 30 minutes or less, and usually consist of ingredients that are brought out of hiding from the back corners of the cupboard or fridge.  Sometimes, these cupboard creations fail miserably, but once in a while they turn into delicious recipes worth sharing, like Lentil Potato Curry.

Ingredients:

• 1 c lentils, uncooked
• 1 onion, chopped 
• 1 potato, washed and diced (leave the skin on, it's the best part!)
• 1 Tbsp vegetable oil
• 1 Tbsp curry powder
• 1 tsp ginger
• 2 cloves garlic, pressed
• 4 c water
• Salt and pepper (White pepper works great, if you have it)
• 2 cups cooked brown rice, if desired

Lentil Potato Curry uses only a few ingredients that you are likely to have hanging around in your cupboard. If you don't keep these ingredients on hand, you should, because they are some of the cheapest, longest-keeping, best-tasting, and most nutritious staples you can get. 

Start out by sautéing the onion, garlic, and curry powder in the oil over med-low heat until onion is tender and translucent. Add the lentils, water, and ginger and simmer partially covered for 15 minutes. Add the potato and salt and pepper to taste, cover the saucepan and simmer for another 15 minutes until lentils and potatoes are tender. Remove from heat and serve over brown rice, if desired. This spicy and satisfying meal is even more enjoyable when you realize how good it is for your health and your budget: each serving only costs pennies!  Serves 4-5.

Chili & Lime Black Bean Pasta

A Timothy Huguenin Original. I'm not sure if  anyone else makes anything like this; I don't think I've seen it. I don't remember when or why I invented it. I just figured that a lot of stuff has chili and lime flavor, so why not spaghetti? 




Ingredients:

• 1/2 c lime juice
• 2 Tbsp unsalted butter
• 1 (15 oz.) can of black beans, rinsed and drained
• 1 1/4 tsp salt, divided
• 1 tsp sugar
• 6 oz thin spaghetti
• 1 Tbsp chili powder
• 1/4 tsp ground cayenne pepper
• 3/4 tsp ground black pepper

Bring 2 quarts of water to boil in a medium pot.

While you're waiting for the water to boil, add the lime juice and the butter to a medium saucepan over Medium/Low heat and melt together, stirring. Add the black beans, 1/2 tsp of salt, and 1 tsp sugar, and stir together.

When the water for the spaghetti is boiling, add the spaghetti. Let it boil for 6 minutes (or until desired tenderness).

While the spaghetti is cooking, raise the temperature on your buttery-limey beans and bring them to a boil. Boil for two minutes.

Drain the spaghetti, then put it in a serving bowl or back into the pot, but do not apply more heat.

Pour the saucepan of beans and limey mixture onto the spaghetti and mix.

Add 1 Tbsp chili powder, 1/4 tsp ground cayenne pepper, 3/4 tsp ground black pepper, and 3/4 tsp salt, and mix these in well. It may help to mix them in one at a time.

Serve hot. It should feed two or three people. Depends on how hungry I am.

Spicy Catalina Trout

This recipe is for a marinated grilled fish filet that mixes the sweet tanginess and tantalizing color of Catalina dressing along with the hot and spicy flavor of the beloved rooster sauce. If you're cooking more than one fish (which you probably are, even if it's just you that's eating), cook each in a separate foil to preserve flavor. If I know I'm going to be making this, I usually prepare the fish the night before the meal and let it sit and marinate in the refrigerator overnight, but it also tastes great straight onto the grill. In addition to trout, I've made this recipe with tilapia, swai, and flounder, but the best tasting fish is the fish you've caught yourself (or that Dad has caught himself, until he teaches me how to fish better)!

Ingredients:

• 1 (4-6 oz.) fillet rainbow trout
• 3/8 c Kraft Catalina salad dressing
• 1 tsp. Huy Fong Sriracha sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 3/8 tsp. sea salt
• 3/8 tsp. crushed red pepper flakes
• 1/4 tsp. ground mustard
• 1/4 tsp. ground white pepper

Take a sheet of aluminum foil and pinch up the edges to keep liquids from spilling out while seasoning and marinating the fish. 

Pour the Catalina dressing in the middle of the foil, then place trout in the dressing, flipping and spreading until it is coated in the dressing. 

Distribute spices evenly to both sides of the fish, then wrap it up in the foil.

Put in a bowl or kind of dish to catch any leaks while it sits, and put this in the refrigerator to marinate overnight. Or, if you're too impatient, throw it on the grill immediately! Grill over medium-high heat until the fish is opaque and flakes easily. Will cook in 8 to 10 minutes.

Blackbird Knob Pizza

During our honeymoon, Emily and I went on a short backpacking trip to Blackbird Knob in the Dolly Sods Wilderness. For one of our lunches, we had brought some of Dad's deer bologna and muenster cheese to be wrapped in corn tortillas. While we were eating, I took a dried apricot and an almond from my trail mix and put it in the wrap with the muenster cheese (no bologna on this one), and it was amazing! We soon began dreaming up other things we could combine with this amazing cheese (which is so hard to find around Beckley!), and Blackbird Knob Pizza was conceived!

Ingredients:

• For the sauce:
• 1 clove of garlic, freshly minced (not the canned kind)
• 1/2 Tbsp butter
• 1 1/2 Tbsp flour
• 1/2 c milk
• 1/8 tsp salt
• 1/4 leaf of kale, torn into small pieces (optional)
• 12" pizza crust
• 10 oz Muenster cheese, shredded
• 10-14 baby spinach leaves
• 7 oz dried apricots
• 12-14 grape tomatoes, halved
• 1/3 c sliced almonds
• 1 Tbsp unsalted sunflower kernels
• 3 1/2 Tbsp crumbled feta cheese

Directions:

Preheat oven to 450˚ F.

To make the pizza sauce, melt the butter in a medium saucepan. Add the garlic and sautė until garlic is translucent. This won't take very long at all. Next, add the flour and cook over medium heat, stirring continually until it looks crumbly. This won't take very long, so be ready for it so that you don't burn it. Slowly whisk in the milk. Add the salt and kale. Simmer and cook the mixture, whisking continually, until sauce is creamy and thick. Remove from heat and set aside.

If you're not too keen on the creamy garlic sauce, it will still work if you just spread some olive oil on the crust. The cheese is so soft that when it melts, it can be sauce-like.

Spread sauce evenly over crust, then add MOST of your Muenster cheese. Add the spinach, then sprinkle the rest of the Muenster on top of the spinach leaves. Add the rest of the toppings in order.

Bake for 15 minutes at 450˚ F. We used a pre-made pizza crust, so our baking time was probably shorter than if we had used uncooked dough. If you decided to use fresh dough, adjust your baking time and temperature according to the instructions on the dough packaging.

Take out of the oven and let it cool. 

Eat it.

**Note: for a crunchier twist, try it with unsliced almonds.