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March 31, 2012

Family Circle Pulled Buffalo Chicken Sliders

I love making complex meals with lots of flavor. However, I also have a three and five-year-old. I would like to say that every meal that I make has multiple parts and flavors, but with two young boys and a busy household I split my menu plans for the week down the middle. Out of the seven days of the week that I cook I have at least two days that the recipes are very simple. I don't assign each recipe to a day of the week, I just place the recipe names and list of ingredients on my fridge and decide based on how my day is going what I will make for the evening meal. For those days that I am pressed for time, many of my quick and simple meals involve my crockpot. The April issue of Family Circle magazine had a recipe for Pulled Buffalo Chicken Sliders, which only had 4 ingredients and looked very simple and perfect for my easy meal night.

This recipe has 4 ingredients. It takes 10 minutes of prep and 8 hours on low in the crockpot and makes 8 servings. As seen in the photos the major change that I made to this recipe was to serve the pulled chicken on Sunny Buns instead of making them slider sized. The main reason I made this change was that my two kids love Sunny Buns and they are the main bread that I use with pulled meats and burgers. As suggested by the recipe I used Frank's Hot Wing Sauce and added more to the pulled chicken when preparing the sandwiches for my husband and I. For the blue cheese dressing I found a new variety that uses yogurt that has very little fat and far fewer calories than the full-fat alternatives. I followed the remainder of the recipe as written.

I was skeptical if the chicken breast would be too tough after being in the crockpot all day. Normally I substitute chicken thighs in recipes, but I decided to follow the recipe as written this time. I was pleasantly surprised how tender the chicken breast turned out and the wing sauce was mild enough after being watered down in the crockpot my two kids ate their servings without complaints. I would suggest for adults that like a little more flavor to add additional Frank's once the pulled chicken is on the bun. With four ingredients and 23 grams of protein per serving this crockpot recipe is beyond easy and healthy.

For the recipe go to Pulled Buffalo Chicken Sliders. (registration required)

March 28, 2012

Redbook Tagliatelle with Pesto, Asparagus, and Shrimp

Growing up I was always the kid asking for seconds of asparagus at the Easter table. I love asparagus and have passed on the feelings to my two boys. In the spring when the prices on asparagus go down and they are readily available I buy them at least once a week. For a number of years I made steamed asparagus and added various sauces. Then about 5 years ago I discovered that asparagus is delicious when cooked in pasta dishes or roasted. The great flavor remains without the outside becoming slimy and unappetizing. Recently, Redbook magazine had a recipe for Tagliatelle with Pesto, Asparagus, and Shrimp which looked easy with only 6 ingredients and full of one of my favorite vegetables asparagus.

This recipe has 6 ingredients. It takes 5 minutes of prep and 10 minutes of cooking and makes 4 servings. I used fresh fettuccine since it is the only fresh pasta that was available. To save time during dinner prep I shelled and de-veined the shrimp in the morning. Additionally, I cut the asparagus in the morning, so my dinner prep was minimal. I did notice that the cooking time for the pasta in the recipe is off. My pasta only took a total time of 3 minutes so I added the asparagus at the same time since it needed to be cooked 2-3 minutes. Finally, it took a little longer than the suggested 3 minutes for the wine to reduce. I followed the remainder of the recipe as written.

I made this dish after a very long day visiting family over the weekend. I was able to make everything in 15 minutes, which was great! My two boys loved the shrimp and ate their servings quickly. Using fresh pasta saves a lot of time, especially when making dinner at the last minute. Best of all the recipe has 46 grams of protein. Overall, a very quick recipe using fresh vegetables and child friendly.

For the recipe go to Tagliatelle with Pesto, Asparagus, and Shrimp.

March 25, 2012

Food and Wine Whole-Wheat Linguine with Walnuts, Orange and Chile

As you all know I love pasta and cheese. Separately, together it doesn't matter, I love them both. I have tried unsuccessfully to get my family to try whole-wheat pasta since it became readily available a few years back. Every couple of months I try a new recipe hoping that they will change their minds and realize that they do in fact like whole-wheat pasta. I shouldn't be surprised at their resistance. When I first met my husband he thought that bacon and bacon grease were a major food group. Everything that he cooked was fried in bacon grease and somehow he weighed 130 pounds. Fast forward almost 10 years and I have successfully transitioned him into using olive oil instead of bacon fat and to admit that bacon is a sometimes food. Whole-wheat pasta has still been a struggle. He has slowly progressed to the point that there are a few recipes using whole-wheat pasta that he appreciates and I make semi-frequently. The April issue of Food and Wine magazine had a recipe for Whole-Wheat Linguine with Walnuts, Orange and Chile which looked very simple and I was hopeful that my family would enjoy it regardless of the whole-wheat pasta.

This recipe has 9 ingredients. It takes 25 minutes of total time and makes 4 servings. I had to make a few substitutions to the ingredients due to their lack of availability. Calabrian chiles are not available in my area, so as suggested by the recipe I substituted crushed red pepper. I doubled the recipe, so I used 2 tablespoons of crushed red peppers to substitute for the 2 tablespoons of chiles. The taste was nice, but I thought a little overly spicy. I would suggest cutting back on the total amount of crushed red pepper if substituting. I toasted the walnuts on the stove top instead of the oven. I find it easier to toast nuts on the stove rather than turning on my gas oven and heating up my entire kitchen. I followed the remainder of the recipe as written.

I am happy to report that my husband and two kids ate this dish and were pleased with the whole-wheat pasta. The flavor was simple and spicy. The orange wasn't very noticeable, so if you want a strong citrus flavor I would suggest increasing the amount of orange peel. My husband took the leftovers for work the next day and reported that they re-heated well. Overall, a simple pasta recipe that my non-whole-wheat pasta loving family enjoyed.

For the recipe go to Whole-Wheat Linguine with Walnuts, Orange and Chile.

March 22, 2012

Nigella Lawson Chocolate Banana Muffins

Have I mentioned that I love chocolate? I could probably do without any other sweet besides chocolate, but the thought of giving up chocolate is frightening. Over the years I have changed my preferences for what specific type of chocolate I prefer. Growing up I was one of the few people that I knew that loved white chocolate. As the years passed I grew more fond of milk chocolate until a few years back when I feel in love with dark chocolate. Dark chocolate is great for baking and I often substitute it for milk chocolate in recipes. With the heat in the last couple of weeks I was left with a number of over-ripe bananas that needed to be used and came across a recipe for Chocolate Banana Muffins, which looked full of chocolate and delicious.

This recipe has 7 ingredients. It takes approximately 25 minutes to prep and bake and makes 12 servings. With only 7 ingredients I had no problems finding any of them at my local grocery store. Instead of regular cocoa powder I used dark cocoa, I feel that the flavor is stronger and more flavorful. I ended up with chunks of banana when the muffins were fully cooked even though my bananas were very ripe. I think next time I would put the bananas in the food processor or blender in order to fully liquify the bananas. Additionally as suggested by some of the other comments on the recipe page I would add some cinnamon if you use regular coca powder. Make sure to watch the muffins in the oven, mine were done at exactly 15 minutes. I followed the remainder of the recipe as stated.

I love combining chocolate and bananas in baking recipes. This recipe is very easy to make and a great way to use over-ripe bananas. My youngest son thoroughly enjoyed these muffins and ate two of them as soon as they came out of the oven. I like that they have the nutrition of the bananas and the dark cocoa provides a great taste. The next time I make this recipe I think I would add chopped dark chocolate or dark chocolate chips. It would provide an every stronger chocolate flavor and be delicious.

For the recipe go to Chocolate Banana Muffins.

March 21, 2012

Food Network Corned Beef and Cabbage

As anyone that has read this blog for a while knows I love my crockpot. Every couple of weeks I pull out my crockpot and have at least one meal a week I don't have to worry about during dinner prep. I love my crockpot so much that I utilize it even during holidays. This year my oldest was very excited about Saint Patrick's Day. For weeks before the date he wanted to discuss what food I was preparing. To make things easier I decided to prepare the corned beef and cabbage in my crockpot. I had tried this method previous years with great success. I finally settled on a recipe from the Food Network for Corned Beef and Cabbage, which looked simple and flavorful.

This recipe has 8 ingredients. It takes 15 minutes of prep and 9 hours on low in the crockpot and makes 4 servings. All the ingredients were easy to find at my local grocery store. As suggested by the reviews I chose to not use the celery. The celery seemed out of place in a corned beef recipe so I omitted it. For the ale/stout I used Guinness, it seemed the natural fit. I cooked the corned beef for 9 1/2 hours in the crockpot and the cabbage about 45 minutes. I followed the remainder of the recipe as written.

My oldest son loved this recipe and ate multiple servings. Other people on the Food Network site have complained about the vegetables lacking flavor, but I thought they tasted like a combination of the Guinness and the corned beef spices. I liked that the cabbage in this recipe was cooked, but not mushy like many  corned beef and cabbage recipes are. The leftovers made for great reuben sandwiches the next day. Overall, a great and easy way to make corned beef and cabbage.

For the recipe go to Corned Beef and Cabbage.

March 19, 2012

Portuguese Linguica Stew

Before I got married I wasn't great about eating green vegetables. I would eat a salad when I went out to eat, but rarely anything else unless it was a holiday. After I met my husband I discovered that while he hated fruit he loved vegetables. The vegetables I was used to eating were salad, broccoli and asparagus and not much else. My husband on the other hand loved greens. I had never had a lot of exposure to greens and honestly knew nothing about them. So my husband bought mustard greens and I attempted to prepare them. The first time was a semi disaster. The greens lacked a lot of taste and I didn't know to take out the tough stem. However, after a few more tries I discovered that I not only loved greens I was good at preparing them. Now I buy greens at least once a week and use them in a variety of recipes. A couple of months back I bought a large amount of linguica sausage on clearance. I searched around the web for recipes and came across a delicious looking one for Portuguese Linguica Stew, combining linguica and collard greens.

This recipe has 12 ingredients. It takes 15 minutes of prep and 45 minutes of cooking time and makes 4-6 servings. I had no problems finding any of the ingredients at my local grocery store and made no recipe modifications. Make sure to remove all the tough stems from the collard greens or they will not cook all the way through in 10 minutes. Plus they taste much better without the stems. The great thing about this stew is that it requires very little salting. The linguica sausage naturally salts the broth and I found that I didn't have to add any additional salt. I did heat the stew slightly longer than the suggested ten minutes after adding the collard greens. I wanted to make sure all the flavors came out fully and that the greens weren't still tough. I followed the remainder of the recipe as stated.

I love how this recipe doesn't require any stock for cooking. Instead the water is turned into a delicious stock from the sausage and vegetables. The collard greens are colorful and flavorful, providing a nice addition to the stew. My two boys really liked this recipe. The stew is not overly spicy, it has a slight kick from the crushed red pepper, but not enough for my two boys not to enjoy it. My husband and I really enjoyed the flavor in this soup and I ate the leftovers the next day for lunch. The stew was even better the next day after sitting in the fridge. Overall, a great way to use greens in a flavorful stew.

For this recipe go to Portuguese Linguica Stew.

March 17, 2012

Portuguese Chourico Stew

I have a weekly tradition when I go to the grocery store. After I've bought all the meat that I have for my menu plan for the week I make a beeline for the reduced meats section. I love looking through the reduced meat section! In case you have never shopped the clearance meat section, it's a section of the store where the meat that is going to expire in the next couple of days is marked downed, sometimes by as much as 50 percent. Whenever I see a great deal on a meat that I know we will use I purchase it and stick it in my freezer. This way I have meat at a much lower price which is a great way to reduce my weekly food budget. A couple of months back I bought a number of packages of Chourico sausage on clearance and put them in my freezer. Last week I searched the internet and came across a recipe for Portuguese Chourico Stew, which looked simple and a great way to use discounted sausage.

This recipe has 9 ingredients. It takes approximately an hour of prep and cooking time and makes 8 servings. All the ingredients besides the sausage are very basic and I had no problems finding any of them at my local grocery store. The recipe doesn't specify what type of canned green beans to purchase, so I used cut regular green beans. Make sure to adequately wash the green beans to rinse off the metallic taste. I love sweet onions and used one for the onion in this recipe. The sweetness was a nice contrast to the spiciness of the sausage. I followed the remainder of the recipe as written.

If you love spicy foods you will like this recipe. The chourico sausage and crushed red pepper give a spicy flavor to the stew, which my husband and I enjoyed. The spiciness of the stew isn't hot like chicken wings, but rather has a temporary burn that doesn't linger. My husband thought this was one of the best stews he had eaten in a long time and ate multiple bowls. I liked that the recipe uses water and all the flavor comes from cooking the sausage and vegetables. Best of all the skill level for the recipe is low, making it accessible while maintaining flavor.

For the recipe go to Portuguese Chourico Stew.

March 16, 2012

Food Network Homemade Bagels

When I was in college I spent most of my mornings at the bagel shop before school and work. There were some great bagel shops around campus and I tried every one of them. On weekends when I was too tired and unmotivated to go out for bagels I had a stash at home that I would toast and slather real butter on. After having kids I started trying to cook as many things as I could from scratch. One of the first things on my list was bagels. I figured that they couldn't be much harder than making homemade bread which I had already successfully tackled. I tried a number of recipes that didn't work out as well as I expected and almost gave up on trying to make the perfect homemade bagel. Then about a year ago I finally found a few recipes that worked and tasted great. One of my favorite Homemade Bagels recipe is by the Food Network and has the prefect balance of soft chewy inside and thick outside.

This recipe has seven ingredients plus toppings. It takes approximately 2 and a half hours to rise and bake and makes 12 bagels. All the ingredients are basic and I had no problems finding any of the ingredients. For whatever reason the recipe states that it only takes an hour and a half, but if you add up all the time it takes around 2 1/2 hours. Additionally, I don't flip my bagels over during baking, I leave them right side up so that they keep a nice rounded top. For the topping for this batch of bagels I used sesame seeds. Sesame seeds are my favorite bagel topping since they work well with sweet or savory bagel toppings. Finally, I form my bagels slightly differently than the recipe. I roll my dough into a bowl, then stick my thumb through and pull making a nice round hole. I followed the remainder of the recipe as stated.

Homemade bagels are a great and easy way to have fresh baked goods in the morning. This recipe has a great outside since it is boiled before going in the oven. The result is a great chewy bagel that is perfect with a variety of toppings. These work great with cream cheese, smoked salmon, real butter or whatever your preferred topping. Overall, a great and easy bagel recipe that will make you never want to buy store bought again.

For the recipe go to Homemade Bagels.

March 15, 2012

Better Homes and Gardens Roasted Sweets and Greens

As I've stated before I am not a fan of baked potatoes. I have tried for years to bring myself to like them by making numerous recipes and preparation methods and I still can't acquire the taste. However, I absolutely love sweet potatoes. They are a great versatile root vegetable and I use them frequently. Growing up my mother had similar feelings towards baked potatoes and sweet potatoes so I learned from a young age that sweet potatoes can make a delicious addition to numerous recipes and dishes. I love regular baked sweet potatoes, but they can become mundane if eaten too frequently. The October issue of Better Homes and Gardens magazine had a recipe for Roasted Sweets and Greens which looked very easy, flavorful and nutritious.

This recipe has 8 ingredients. It takes 10 minutes of prep and 35 minutes of roasting and makes 4 servings. I was unable to find hazelnuts at any of my local stores, I never have been except shelled during the holidays. Since I was unable to find hazelnuts I substituted macadamia nuts. I had no problems finding any of the other ingredients and made no further ingredient modifications. Be careful and watch the sweet potatoes or they will burn. I turned mine approximately three times during the roasting to ensure even browning. I followed the remainder of the recipe as written.

The greens in this recipe aren't shown in the above picture. I actually served them on the side instead of on top of the roasted sweet potatoes. This way my boys actually ate both the greens and sweet potatoes without complaints. The best part about this recipe is that it is full of vitamins and has 4 grams of protein per serving. The cider vinegar makes a nice contrast to the peppery arugula and sweetness from the potatoes. Overall, a very simple way to get more nutrition into my family's diet.

For the recipe go to Roasted Sweets and Greens.

March 13, 2012

Food and Wine Roasted Beets with Pistachios, Herbs, and Orange

As I've mentioned before I love beets. I have been known to eat an entire jar of pickled beets by myself in one sitting. I am also the same person that gets overly excited when I go to a craft show and they have someone selling jars of pickled beets in their stall, yum. For most of my life I enjoyed my beets pickled and eaten sliced or whole with a large serving of sour cream. Everyone else in my family couldn't stand my beloved beets and refused to partake in my delicious treasures. However, approximately two years ago I stumbled across a recipe for roasted beets and everything changed. My family discovered that they could actually enjoy beets. Now I make roasted beets a couple of times a month and they are always happily eaten. The March issue of Food and Wine magazine had a recipe for Roasted Beets with Pistachios, Herbs and Orange which looked very easy to prepare and full of flavor from the fresh herbs.

This recipe has 15 ingredients. It takes an hour and twenty minutes to prepare and cook, twenty minutes of which is active and makes 8 servings. I had no problems finding any of the ingredients at my local grocery store and made no ingredient modifications. The beets that I purchased were very large and therefore took longer than the hour baking time suggested by the recipe. I had a hard time breaking the cinnamon stick into pieces and only broke it in half instead of into four pieces. To save on time during dinner prep I made the dressing in the morning, which I feel helped to make the flavors blend together and become more flavorful by the time it was served at dinner. I followed the remainder of the recipe as written.

While this recipe takes 15 ingredients, the taste is really quite simple. The fresh herbs create a nice fresh flavor, which is light and not overbearing. The presentation is beautiful with the color from the beets and the contrast with the green color of the pistachios and celery leaves. My husband liked this dish, but felt that for him it was a little too simple in taste. My two boys ate the beets, but picked off the nuts and fresh herbs. A beautiful dish that is very healthy and simple.

For the recipe Roasted Beets with Pistachios, Herbs, and Orange.

March 12, 2012

Food and Wine Roasted Cauliflower with Turmeric and Cumin

Growing up almost all of the vegetables that my mom prepared were steamed. She loved her steamer basket and used it frequently. After I got married I followed in my mothers footsteps and prepared most vegetables steamed, occasionally sauteed. When my kids started eating vegetables I quickly discovered that steamed vegetables weren't the most popular dinner table item and I branched out to new cooking techniques. One of the easiest and most flavorful ways to prepare vegetables that I have discovered is roasted. My family loves roasted vegetables and I make them frequently. The March issue of Food and Wine magazine had a recipe for Roasted Cauliflower with Turmeric and Cumin, which looked flavorful and simple.

This recipe has 9 ingredients. It takes an hour and 20 minutes, twenty minutes of which is active and makes 8 servings. I had no problems finding any of the ingredients at my local grocery store and I made no ingredient modifications. Instead of toasting the pine nuts in the oven, I used the stove. I find it easier to toast nuts on the stove and it saves time. For the oil I used sunflower oil since I have never been able to find safflower oil at any of my local grocery stores. Make sure to toss the cauliflower during cooking time to prevent burning. I followed the remainder of the recipe as written.

Roasted cauliflower is always popular in my house and this recipe was no exception. The crushed red pepper gives the vegetables a nice flavorful undertone, while the cilantro and mint keep the dish from getting overly spicy. I love how vibrant the cauliflower looked on the plate from the turmeric and the fresh herbs provided a great fragrant taste. Overall, another great roasted vegetable recipe that I would definitely use again.

For the recipe go to Roasted Cauliflower with Turmeric and Cumin.

March 9, 2012

Pinto Beans

We eat a lot of pinto beans in our house. In West Virginia there are a few foods that everyone seems to make including pinto beans, pepperoni rolls, and ramps. My five-year-old already has preferences as to the the proper chow chow to put on his pinto beans. There are various ways to prepare a great bowl of pinto beans. My mother-in-law makes great beans with her pressure cooker. I really only use my pressure cooker for canning and haven't branched out to anything more. My favorite way to make pinto beans is in my slow-cooker. The beans come out tasting great and take very little effort to make. Here's my recipe:

  • 1 smoked ham hock
  • 1 lb of dried of pinto beans
  • water to cover
  • chow chow or sweet onion for garnish
Rinse and then cover dried pinto beans with water and soak overnight. Dump water and then add beans to slow-cooker. Place ham hock in the center of the beans and cover with water (at least six cups, normally I add a little more). Cook on low for 6-8 hours. Salt to taste (it may take a large amount of salt to adequately season the beans). Don't add salt to the beans while they are cooking or the beans will not fully cook. After serving the beans top with chow chow and enjoy!

Pinto beans are very easy to make and are great with a big slice of cornbread slathered in butter. Even my two boys love these beans and will eat bowls full. Using the slow-cooker makes for an easy dinner that takes only minutes to prep.

March 7, 2012

Everyday Food Pork Kebabs with Roasted Squash and Sauteed Greens

The last couple of months have been a constant struggle with my two boys over eating their vegetables. There are a few veggies that they will eat a ton of and others that they will pick around at and refuse to eat more than a bite. Luckily, they are great about eating carrots and salad, but I don't want to limit them to only a few vegetables. My food philosophy with my kids is to put the food in front of them and not pressure them to try it until they're ready. A big part of this effort involves only having healthy snacks in the house and including fruit and vegetables at every meal. I was pleased when I was looking through the January/February issue of Everyday Food Magazine and noticed a recipe for Pork Kebabs with Roasted Squash and Sauteed Greens, which looked full of vegetables and promised 31 grams of protein per serving.

This recipe has 10 ingredients. It takes 45 minutes of total time, 15 minutes of which is active, and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store and made no modifications or substitutions to the ingredients. Make sure to remove all the excess fat and silver skin before preparing the kebabs or the taste will not be as good. Additionally, watch the butternut squash and turn them during the baking time or they will begin to burn. I found that my arugula took slightly longer than the three minutes suggested by the recipe to completely wilt. Also make sure to salt the greens or they will lack flavor.

My two boys loved these kebabs. They were very popular with all members of my household and were very kid friendly. I liked that this recipe included vegetable sides, so there were no other dishes that had to be served along with it. Having everything included in one recipe saved me time and money and the arugula was a nice change of pace from my family's normal vegetable routine. Overall, a recipe that I would make again in the future and a great way to expose kids to a larger variety of foods.

For the recipe go to Pork Kebabs with Roasted Squash and Sauteed Greens.

March 5, 2012

Family Circle Chicken and Rice Casserole

Recently, I haven't been as active as I used to be and I'm sorry. Between being sick for over two months and my two boys being so full of energy my blog seems to be the thing that has been put on the back burner. This weekend I decided to do spring cleaning on my house and what I thought would take at the most 5 hours turned into 3 trips to the store and an entire weekends worth of work. By the time Sunday rolled around I realized I had forgotten about my blog all weekend, oops! So I figured I better get back to cooking and reviewing and what better way to do it, then with a recipe using my family's favorite meat, chicken. The December issue of Family Circle magazine had a recipe for Chicken and Basmati Rice Casserole, that promised to only use one pot and have 32 grams of protein.

This recipe has 14 ingredients. It takes 20 minutes of prep and 20 minutes of baking time and makes 6 servings. I had no problems finding any of the ingredients at my local grocery store and I made no ingredient modifications. I recently bought a new dutch oven and I am so happy that I did, it makes cooking so easy and flavorful. Plus it's great when everything is done in one pot since we don't have a dish washer anything that saves me from doing more dishes is great. I actually decided to use regular long grain rice instead of basmati rice. My local grocery store only has one brand of basmati rice and the taste is less than stellar, so I decided to use regular long grain rice instead. Finally, make sure to cut off any of the large fat deposits on the chicken thighs or the casserole will taste too rich.

Any recipe that only uses one dish always gets my attention. I love to cook, but with two kids I am always short on time during dinner prep and anything that can save me time and effort I grab onto. This recipe makes six very large servings and was more than enough for a dinner for my family of four and leftovers for lunches the next day. The rice is flavorful, but not spicy and was very family friendly. Overall, an easy one pot meal.

For the recipe go to Chicken and Rice Casserole.

March 1, 2012

Food Network Magazine Soda-Bread Biscuits

We are big fans of baked goods in my household and would be horrible on a low-carb diet. My kids have been known to eat an entire loaf of homemade bread in a day and my husband has a soft spot for brownies. As for me I haven't met a scone, muffin, or biscuit that I don't love. Given my family's love of baked goods I am always looking for new recipes to serve as dinner sides. One of our favorite breads is Irish soda bread, so I was intrigued when a recent issue of the Food Network Magazine had a recipe for Soda-Bread Biscuits.

This recipe has 8 ingredients. It takes approximately 30 minutes to prep and bake and makes six biscuits. I had no problems finding any of the ingredients at my local grocery store and made no ingredient modifications. I chose to make larger biscuits, so I had a total of six. I turned my baking sheets halfway through the baking time in order to prevent burning. I followed the remainder of the recipe as written.

The Irish soda bread recipe that I normally use is very traditional, and I love it. However, for biscuits I love experimenting with new flavors and this recipe does a nice job of combining the idea of soda bread with the delicious flavors of caraway and raisins in a biscuit. These were perfect for a side at dinner and they tasted great with melted butter. Overall, an easy biscuit recipe that my whole family enjoyed.

For the recipe go to Soda-Bread Biscuits.
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