Sunday, February 28

Smokey Shrimp and Grits Casserole

Holy Cow!  This may be the most delicious dish I've ever made!

Serves 2

1 tbsp unsalted butter
1/4 large sweet onion diced (about 1/2 cup)
1/2 tsp salt
1 garlic clove minced
1/2 tsp minced chipotle chile in adobo sauce
1 3/4 cup water
1/4 cup heavy cream
1/2 cup old-fashioned grits (do not use instant!!!)
3 oz smoked gouda shredded
1 large egg + 1 egg white
2 scallions thinly sliced
Fresh cracked pepper
3/4 lb large shrimp (16 - 20 count) peeled and deveined

Pre-heat oven to 450 degrees.

In a 10-inch ovensafe skillet, melt butter over medium heat.  Add onion and salt - cook till golden 5-7 minutes.  Stir in garlic and chipotle and cook 30 seconds more.

Stir in water and cream and bring to slight boil.  Slowly whisk in grits. Reduce heat to low and cook stirring constantly until grits are thick and creamy - 15 minutes total.

Remove pan from heat and whisk in gouda, eggs, scallions, and 2-3 twists of pepper.  Lay shrimp on their sides in a pinwheel formation over the grits.  Press shrimp into grits about half way.  Place pan uncovered in oven and bake until top is brown - about 15 minutes.  Remove skillet from oven and let rest 10 minutes.

Serve with green salad to cool the palette - this is spicy!

Thursday, February 25

Hot and Spicy Cajun Shrimp

This is not for the faint of heart! It's really good served with cornbread or any crusty bread, and can also be served over rice.
6-8 servings

In a bowl combine and set aside:
2 lbs extra large shrimp, cleaned and deveined
3 tbsp Cajun seasoning
2 cloves minced garlic
2 tbsp fresh minced rosemary

Combine and simmer for 10 minutes:
1/4 cup beer
5 tbsp tabasco sauce ( I like the smoked kind)
5 tbsp worcestershire sauce
6 tablespoons lemon juice
1 small can tomato paste

In a large skillet heat a tbsp olive oil and quickly saute the shrimp just until barely done, 2-3 minutes.

Stir in 1-2 tbsp of cold butter to the sauce and pour over the shrimp.
Quickly bring back to a simmer and serve.

Blueberry Pancakes

These are delicious!

Combine in large bowl:
2 ½ cups flour
¼ cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

In a smaller bowl beat:
2 eggs

Beat in:
4 tbsp vegetable oil
2 1/2 cups buttermilk

Beat wet ingredients into dry until smooth.

Fold in 1 cup fresh blueberries

Cook on a hot griddle. It's time to turn the pancakes when they have bubbles rising to the top- about 2 minutes. Cook for another minute after turning.
Serve with butter and maple syrup.

Tuesday, February 23

Italian Chicken Soup

· 2 tablespoons olive oil
· 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
· 1 small onion, chopped
· 1 cup sliced carrots (about 3 small)
· 2 1/2 cups sliced zucchini (about 2 medium)
· 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
· 2 (14.5-ounce) cans chicken broth
· Grated Parmesan, optional
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired and serve with Italian bread.

Sunday, February 21

Spicy Oven Fried Chicken Tenders

This is so easy to make and really yummy.  Ryan likes cooking this on nights I'm working late because it tastes great hot, but still tastes good once I get home.

Serves 4

2-1/2 cups panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
1-1/2 lb. chicken tenders
1/4 cup mayonnaise
1 Tbs. Tabasco
1/4 tsp. cayenne

Pour the panko into a shallow dish (like a pie pan) and toss with 3/4 tsp. salt and 1/4 tsp. pepper.

In a medium bowl, whisk the mayonnaise with the hot sauce, cayenne, and 1/8 tsp. salt. Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet.

Broil 3 inches from heat 4-6 minutes on each side.  Serve with ranch dressing or blue cheese and celery just like buffalo wings.

Wild Shrimp Wasabi

Where my family lives in LA (Lower Alabama), there's a restaurant we love called Lulu's. It's owned by Lucy Buffett, Jimmy Buffett's sister. This recipe comes from Lulu and is a great appetizer if you like things hot and spicy!

Wild Shrimp Wasabi

Serves 4 to 6

• 1 tablespoon wasabi powder
• 1/4 cup beer
• 1 tablespoon prepared horseradish
• 2 pounds large headless shrimp, peeled and deveined, tails intact
• 1/2 teaspoon course sea salt
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh cilantro
• Lime slices for garnish

1. Combine wasabi powder, beer and horseradish. Set aside.
2. Peel and de-vein shrimp, leaving tails intact.
3. Place a cast iron skillet over high heat. When it begins to smoke, add shrimp. Shake skillet and toss or stir shrimp for 15 seconds or until they just begin to turn pink.
4. Add salt, wasabi mixture and butter. Stir quickly, turning shrimp for another 15 seconds, then cover tightly and remove from heat. Let shrimp rest for 5 minutes.
5. Add cilantro, stir once, and cover again. Wait another 5 minutes.
6. Garnish with lime slices and serve immediately.

Thursday, February 18

Cake Balls

A few years ago I discovered Bakerella, a blog with the cutest dessert ideas ever! The first thing I tried were her Red Velvet cake balls. Mini red velvet cakes rolled into cute little balls and dipped in chocolate! How can you go wrong with that? Then I tried the Oreo Truffles, wow! I tested them out at work and they were such a hit that I get begged to make them on a regular basis. There is an ongoing debate on which balls are better, my household is divided too. Cake balls are now my staple Holiday baking gift and are great desserts for showers too. Lots of time and love go into these little balls, but it is worth it!

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It is easier to use your hands to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) You can add oil to the melted chocolate if it is too thick or not coating well.
Makes 45-50 cake balls
Oreo Truffle Cake Balls
1 package oreo cookies
1 8oz. package cream cheese (softened)
white chocolate bark
1. Finely crush one package of Oreo cookies including the creamy middles. (Food processor is quick and easy).
2. Stir in softened cream cheese. You can use a hand blender or the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. (I freeze for 1o minutes or so for easy dipping)
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. (If they aren't coating well, add some oil to the melted bark to thin it out).Once dry, refrigerate and enjoy!
Makes about 36 truffles. For a twist, use Mint Oreos- so good!

Oven Fried Halibut

1 cup panko
1 T. chopped fresh basil
1 T. chopped fresh flat leaf parsley
1/2 t. onion powder
1 large garlic clove, minced
2 egg whites, lightly beaten
1 egg, lightly beaten
2 T. flour
6 - 6 ounce halibut fillets
3/4 t. salt
1/4 t. black pepper
2 T olive oil, divided

Preheat oven to 450

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour, dip in egg mixture, and dredge in panko mixture.

Heat 1 T. oil in large nonstick skillet over medium-high heat. Add 3 fish fillets, cook 2-1/2 minutes on each side or until browned. Repeat with remaining oil and fish. Place on broiler pan coated with cooking spray. Bake for 6 minutes or until desired doneness.

Barefoot Contessa's Real Margaritas

As Sara will attest, these are fantastic. A perfect summer afternoon drink. Will make your mouth pucker with all the juice. I recommend using an electric juicer if you have it, or at least a handheld squeezer. Otherwise, a good arm workout.

1 lime, halved
Kosher salt
1/2 cup freshly squeezed lime juice (5 limes)
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 cup Triple Sec
3 cups ice
1 cup white tequila
If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt.
Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice.
If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime.

Wednesday, February 17

Carmelized Onion and Sausage Pizza

Prep: 15 minutes
Cook: 25 minutes

2 teaspoons olive oil
1 onion thinly sliced
1 tablespoon sugar
1 teaspoon dried oregano
¼ teaspoon salt
½ red bell pepper, seeded and thinly sliced
¼ lb sweet Italian spicy sausage
1 (10 oz) pre-baked Boboli type pizza crust
1 cup fat-free ricotta cheese or *low fat cottage cheese
2 tablespoons grated Parmesan cheese
2 tablespoons thinly sliced black olives

1: Preheat the oven to 450º F. Spray a baking sheet with nonstick spray.

2. Heat the oil in a medium nonstick skillet over medium-high heat. Add 2 cloves chopped fresh garlic, onions, sugar oregano and salt; cook, stirring occasionally until the onions soften, about 3 minutes. Add the bell pepper and cook, stirring occasionally until the onions are gold, 8 – 9 minutes.

3. Slice sausage (remove skin) and cook over medium heat; turning the sausage occasionally, until it browns.

4. Place the pizza crust on the baking sheet. Spread with the ricotta cheese or in our case we use low-fat cottage cheese*, leaving a ½” border around the edge. Top with the onion mixture, mozzarella cheese, sausage and Parmesan cheese. Bake until the cheese is melted and bubbly…about 10 –12 minutes. Sprinkle with the olives and cut into 6 wedges.

Serve with salad and of course a glass of wine

Baked Potato and Broccoli Soup

(I know this a lot of cheese in it but the calorie count for a hearty 1 cup serving is 223 calories with 8 grams of fat. )

Baked Potato-and-Broccoli Soup
Serves 7

1/4 cup all-purpose flour

2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided

3 cups peeled, cubed potato (about 1 1/4 pounds)

2 cups broccoli florets, chopped

1 small onion, chopped
1 1/4 cups 2% reduced-fat milk

1 (8oz) block 2% reduced-fat sharp Cheddar cheese, shredded

7 tsp shredded 2% reduced-fat sharp Cheddar cheese

7 tsp fully cooked bacon pieces (about 4 strips)

7 tsp chopped green onions

Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Breakfast Blueberry Crumb Cake

Sift and combine in mixing bowl:
1 cup and 1 tbsp Flour
1 cup dry instant oatmeal (or additional cup flour if you do not want to use oatmeal)
1/4 tsp baking soda
1 and 1/2 tsp baking powder
1/2 tsp kosher salt

Mix in to dry ingredients:
1 egg slightly beaten
3/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
1/2 cup milk
2 cups blueberries (frozen or ripe)
Spread into cake pan. Pre-heat oven to 350 degrees. Crumble Streusel topping over the cake batter.

Streusel topping directions:
combine in bowl:
1/4 cup white sugar
1/3 cup gently packed brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
stir in 1 stick melted butter
(mix- will be very liquidy)
sift and mix in 1 and 1/3 cup flour. (will become very paste like)

crumble streusel paste over top of cake batter with your hands- use all of it!

Place cake in oven- cook for 45-50 minutes, check with fork, if not done cook further and check at five minute intervals. Best served hot with french pressed coffee!

Best Banana Bread

Cream together in mixing bowl:
1/2 cup softened butter
1/2 cup gently packed brown sugar
1/2 cup white sugar
2 eggs beaten
1 tsp vanilla extract

Add in:
2-3 ripe mashed up bananas
1 cup dry instant oatmeal
1 tsp cinnamon
1/8 tsp nutmeg

Separately sift together then mix in:
1 and 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mix into wet ingredients then add in 1/2-3/4 cup chopped nuts (pecans or walnuts- i prefer pecans)
NOTE: if batter too thick add 1-3 tbsp milk or vegetable oil.

Pre-heat oven to 350 degrees. Spread batter into greased bread pan. Sprinkle top of bread dough generously with dry oatmeal flakes. Bake for 55-60 minutes. Prick with fork to check when done, fork should come away clean, if not done cook longer at 5 minute intervals.

Tuesday, February 16

Creamy Goat Cheese Polenta

Perfect with the Red Snapper Puttanesca.  The biggest thing to remember for a nice creamy polenta is that it needs to be constantly stirred with a whisk.  The whisk will work through the lumps better than a spoon. 

Serves 6

1 quart whole milk
Kosher salt
1 cup instant polenta (I use Colavita brand)
1/2 lb. fresh goat cheese, crumbled
Pinch cayenne
1/2 cup heavy cream
Freshly ground black pepper

Bring the milk to a boil in a 4-quart saucepan over medium-high heat. Season with 2 tsp. salt. Slowly whisk in the polenta and cook, stirring constantly, for 5 minutes until the polenta thickens and begins to pull away from the sides of the pan.

Add the goat cheese and cayenne. Whisk until well combined. Whisk in the cream and 1/2 to 1 cup water to thin the polenta to a porridge-like consistency. Season with salt and pepper to taste.

Braised Red Snapper Puttanesca

This recipe is from Fine Cooking magazine.  You don't need red snapper - this is just as good over grouper and halibut - any white fish really.  Also, I prefer to use anchovy paste rather than actual anchovies - the paste lasts a lot longer.  Use about a tsp of paste for every 2 filets.  Serve with Creamy Goat Cheese Polenta.

Serves 4

4 5-oz. skinless red snapper fillets (about 3/4 inch thick)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced (about 1 Tbs.)
2 14-1/2-oz. cans petite-diced tomatoes
2 anchovy fillets, minced
1/2 cup pitted Kalamata olives, halved lengthwise (about 3 oz.)
3 Tbs. coarsely chopped fresh basil leaves
1 Tbs. capers, rinsed
1/4 tsp. crushed red pepper flakes
1 Tbs. coarsely chopped fresh mint
2 tsp. red-wine vinegar

Position a rack in the center of the oven and heat the oven to 325°F. Season the snapper all over with salt and pepper. Let sit at room temperature while you prepare the sauce.

Heat 2 Tbs. of the olive oil in a 12-inch ovenproof skillet over medium low heat. Add the garlic and cook, stirring, until softened but not golden, about 1 minute. Add the tomatoes and their juice, anchovies, olives, 2 Tbs. of the basil, capers, and pepper flakes to the pan. Bring the sauce to a brisk simmer and cook, stirring occasionally, until the tomatoes are tender and the juices have reduced to a saucy consistency, about 8 minutes.

Nestle the snapper fillets into the sauce, spooning some on top to keep the fish moist. Drizzle with the remaining 1 Tbs. olive oil. Tightly cover the pan with a lid or aluminum foil and braise in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.

With a slotted spatula, transfer the snapper to 4 shallow serving bowls. If the sauce seems too thin, simmer over medium-high heat until thickened to your liking. Stir the remaining 1 Tbs. basil and the mint and vinegar into the sauce and spoon it over the fish.

Spaghetti Sauce

I started making my own sauce a while ago.  It's not an exact science, but it always turns out good!  This can be served over pasta or as the sauce component for Lasagna.

Makes 6-8 servings

1 28oz can and 1 14.5oz can of Hunt's Tomato Sauce
1 Medium Yellow Onion - Diced
1 Green Bell Pepper - Diced
1 Red Bell Pepper - Diced
1 Package of Mushrooms - Thick Sliced
2 Tsp Dried Oregano
1 Tsp Kosher Salt
1/2 Tsp Dried Red Pepper Flakes
Pepper to Taste

In a deep sauce pan, heat 1 tbsp of olive oil or grapeseed oil until shimmering.  Saute onion and bell peppers until soft - about 5 - 8 minutes.  Add mushrooms and saute for another 3 minutes - until browned.  Add tomato sauce and spices and stir.  Allow to simmer for 30 minutes and taste.  Adjust herbs until it is spicey/savory enough for your liking.  Great base sauce for anything - adding sausage or chicken and serving over noodles is a complete meal. 

Monday, February 15

Greek Spiced Shrimp

Serves 2

1/2 medium onion, chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1/2 pound large peeled and deveined shrimp
1/4 pound feta, crumbled
2 tablespoons fresh chopped dill

Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat.

Season shrimp with salt, and place into 8x8 Pyrex dish.  Pour sauce over shrimp and stir slightly to coat - make sure shrimp and sauce is distributed evenly in dish.  Top with feta and bake until just cooked through (sauce will be bubbly and feta will be slightly melted), about 15 minutes. Sprinkle with dill and serve over basmati rice or with crusty french bread and a salad.

For vegetarians, sub extra firm tofu and eggplant for the shrimp - it is just as delicious.

Mushroom Lasagna

10-12 Servings


¾ lb uncooked lasagna noodles (I used whole wheat)
1 bag fresh spinach

For the Mushroom Tomato Sauce:
1 tbsp olive oil
¾ lb mushrooms
½ tsp salt
Cracked pepper
2 cups tomato sauce (any kind would work here)
¼ tsp red pepper flakes
¼ to ½ cup roughly chopped basil leaves

For the Herbed Ricotta Cheese:
1lb ricotta (I used the low fat/skim one)
Mixed herbs (you can use whatever, I did parsley and oregano)
Salt and pepper to taste

½ lb part-skim fresh mozzarella, grated


Preheat over to 350

Cook noodles until al dente and then drain well

Meanwhile prepare mushroom tomato sauce: place olive oil and mushrooms in large pan over high heat. Season with salt and pepper and cook, stirring often for 5-7 minutes. Add tomato sauce and red pepper and simmer for 10 minutes; add basil and simmer 5 minutes more.

Prepare herbed ricotta cheese:

Place cheese in small mixing bowl and add herbs, salt and pepper to taste.

In a 9x13 baking dish, pour just enough sauce to cover bottom. Add uncooked spinach. Begin layering noodles, then herbed ricotta, then mozzarella and finally, sauce. I did about two layers and that came out really well! Bake for an hour or until lasagna is brown and bubbly.

Pimiento Cheese

Obviously not for every day consumption but great for parties.

1 1/2 cups (packed) finely grated extra-sharp yellow cheddar cheese (about 6 ounces)
1 1/2 cups (packed) finely grated extra-sharp white cheddar cheese (about 6 ounces)
1 cup mayonnaise
1/4 cup diced drained pimiento peppers from jar, roasted red peppers, or piquillo peppers (about 2 1/2 ounces)
1/4 teaspoon cayenne pepper
Celery sticks
Ritz crackers

Mix first 5 ingredients in medium bowl. Mash with fork to blend well. Season with salt and pepper. Cover; chill until cold, at least 2 hours and up to 3 days. Serve pimiento cheese with celery sticks and Ritz crackers, or, if desired, spread between 2 slices of white bread and cut diagonally to make 4 sandwich triangles.

Pork Chops with Mustard Sauce

For a pescatarian alternative - I think this sauce would be just as good on a hearty fish like swordfish.

Serves 2

4 1/2-inch-thick boneless pork chops (about 3 oz. each)
Kosher salt and freshly ground black pepper
All-purpose flour for dredging meat
1 Tbs. extra-virgin olive oil; more as needed
1/4 cup dry white wine
1/4 cup plus 2 tbsp heavy cream
1/4 cup lower-salt chicken broth
1/8 cup stoneground or country-style mustard

Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.

Put the oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.

Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 1 Tbs., 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.

Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve over egg noodles.  Add brocolli or some other veggie for a complete meal.

Sweet Potato Biscuits with Ham

Great for appetizers if you make them small.  If you make them larger then they could also be fun for a champagne brunch served with a nice green salad.  Also would be delicious without ham if you are vegetarian.

Makes 25 1 1/2 inch wide biscuits
1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk
Dijon mustard
6 ounces thinly sliced honey ham or proscuitto

Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.

Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.

Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).

Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

Amanda's Chili

Everyone has their own chili recipe.  This is mine.

Makes 8 – 10 servings
1 lb ground turkey
½ green bell pepper – diced
½ red bell pepper – diced
½ yellow or sweet onion – diced
2-3 cloves of garlic – minced or pressed
1 packet of chili powder
1 can red kidney beans
1 can pinto beans
1 can Bush’s chili beans
1 can hominy or garbanzo beans
1 can diced tomatoes
½ can of dark beer
1 can tomato sauce (optional)
Tbsp tomato paste (optional)
Spices to taste (optional):  pepper, salt, oregano, cayenne pepper, cumin

Brown turkey in a large pot until cooked through.  Transfer to a bowl and pour off majority of fat – leaving only about a tbsp for sautéing the veggies.  Add veggies to the pot and sauté until soft – about 10 minutes.  Add turkey from bowl back into veggies.  Add chili powder and stir to coat meat and veggies.  Add all canned beans, hominy, and diced tomatoes.  Pour beer over mix.  If you prefer a soupier chili add 1 can of tomato sauce.  If that thins it out too much you can add a tbsp or two of tomato paste to get back up to desired thickness.  Season to taste with spices listed as desired.  Serve with shredded cheese and sour cream.

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