faux foodie


Red Lobster Cheddar Biscuits!
March 12, 2011, 7:36 pm
Filed under: Company, side dish

SO DELICIOUS!

Ingredients:

2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Recipe courtesy of Todd Wilbur, “Top Secret Restaurant Recipes 2,” Plume Books.

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Grilled Veggies and Chickpeas w/ CousCous (cooking light)
March 12, 2011, 7:29 pm
Filed under: Health, main course, side dish

Ingredients

  • 1  large zucchini (about 8 ounces)
  • 1  large yellow squash (about 6 ounces)
  • 1  small green bell pepper, quartered
  • 1  small red bell pepper, quartered
  • 1  small onion, cut into 1/4-inch-thick slices (about 1/2 cup)
  • Cooking spray
  • 1  cup  water
  • 3/4  cup  uncooked couscous
  • 1/2  teaspoon  hot pepper sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  ground cumin
  • Dash of ground cinnamon
  • 3/4  cup  cherry tomatoes, halved
  • 2  tablespoons  chopped fresh cilantro
  • 3  tablespoons  fresh lemon juice
  • 1  tablespoon  extravirgin olive oil
  • 1  (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1/4  cup  (1 ounce) crumbled feta cheese

Preparation

Prepare grill.

Cut zucchini and squash lengthwise into 1/4-inch-thick slices. Place zucchini, squash, bell peppers, and onion on a grill rack coated with cooking spray; grill 3 minutes on each side or until well browned. Remove vegetables to a cutting board; cool. Chop vegetables into bite-sized pieces; place in a large bowl.

Bring water to a boil in a medium saucepan. Stir in couscous and the next 5 ingredients (through cinnamon). Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

Add couscous, tomatoes, and remaining ingredients except cheese to vegetable mixture; toss well. Sprinkle each serving with cheese.