Lorri's Cheddar, Onion, and Sour Cream Drop Biscuits

5 1/2 Tbsp cold butter
1 large onion, finely chopped
1 clove garlic, minced
2 cups flour
1 Tbsp sugar
1 tsp baking powder
2 tsps chopped fresh basil
3/4 tsp baking soda
1/2 tsp salt
2/3 cup milk
3/4 cup sour cream (or buttermilk)
1 cup grated cheddar cheese
1. Saute onion until translucent in 1 1/2 Tbsp butter. Add garlic adn cook for 30 seconds then remove the pan from the heat.
2. Sift dry ingredients into a large bowl and add the basil. Cut the remaining butter into the mixture. Add the cheese and onions.
3. Blend the sour cream and milk together. Gently mix into dry ingredients and let stand until for 5 minutes.
4. Scoop blobs of dough onto a lightly greased baking sheet. Bake until golden brown, about 15 minutes at 425.
(As a note - do not use silpat because you will never get them to smell the same. Onion and garlic taste delicious in a biscuit but not on a cookie.)

Christina's Eggplant Pasta with Bacon

original recipe

1 pound pasta (rotini, radiatori or anything similar is good)

1/2 onion, diced
4 strips bacon, chopped into bitesize pieces
1 large eggplant, diced
1 T minced garlic
1/4 tsp red pepper flakes
2 15 oz cans diced Italian tomatoes in olive oil
1 15 oz can tomato sauce


salt and pepper

Make pasta according to package directions and set aside.

In large skillet, saute bacon and onion until fat is rendered and onion begins to soften. Add eggplant and cook 3-5 minutes or until eggplant begins to get soft. Add garlic and red pepper flakes and saute until eggplant is completely cooked. Add cans of tomatoes and tomato sauce and heat through. Add salt and pepper to taste.

Toss with pasta and serve.

Christina's Greek Pizza

original recipe

1 batch pizza dough
2 T Greek viniagrette dressing
1/2 small red onion, thinly sliced
1 chicken breast, cooked and shredded
1/2 tub of crumbled feta cheese (2 ounces)
1 eggplant, cut into 1/2 inch rounds and roasted (45 minutes in an oven at 450 degrees)
2 Roma tomatoes, sliced into rounds

Preheat oven to 500 degrees.

Press the pizza dough into a rimmed cookie sheet. Brush Greek vinaigrette onto dough. Top with all toppings except the tomato. Bake 15-20 minutes or until crust is browned. Take from oven, cut into slices and top each with a slice of tomato. Enjoy!

P.S. I am not an olive fan, but for those of you who are, I think this would be good with some olives on top. Also, I added some mozarella chunks because I had them leftover in my fridge from making rice balls and it was great, so if you have some mozarella feel free to add it!

Christina's Stir-Fry Sauce

adapted from Kate's Kitchen

1/4 onion or 1/4 c. green onion, chopped (I used about 1 T dried chopped onion and it worked well)

1 clove garlic, minced

2 T. soy sauce

2 t. lemon or lime juice

2 t. rice vinegar

1/2 t. dried pepper flakes

1/2 t. powdered ginger or grated fresh

1/4 t. sesame oil
1 T honey

Heat up a large skittle and add a couple T. of oil. Add desired meat (4 - 8 oz) and cook briefly til done. Add veggies of choice (2-3 cups chopped) and fry for a couple minutes. Add sauce ingredients. Toss and serve over rice.

Christina's Green Goddess Rice

from Kate's Kitchen

4 c. cooked rice, still warm
2 avocados
2 c. basil leaves
1/2 c. chopped parsley
2 lemons, juice and zest
2 T. olive oil, the greener the better
a pinch cayenne
salt and pepper

In a blender of food processor, mix avocado, basil, parsley, lemon, oil, cayenne, salt, and pepper until creamy. Fold into warm rice.

Christina's Quinoa with Roasted Tomatoes

adapted from Smitten Kitchen's Pearl Couscous with Olives and Roasted Tomatoes

For roasted tomato dressing
1 1/2 lb Roma tomatoes
2 tsp minced garlic
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For quinoa
2 1/4 cups pearl (Israeli) couscous or quinoa
1 tablespoon olive oil
2 TBSP dried parsley
1 TBSP dried mint
1/2 tsp dried thyme

Roast tomatoes and make dressing:
Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Purée with garlic, oil, water, lemon juice, salt, pepper, and tomatoes in a blender until dressing is very smooth.

Make quinoa:

Make quinoa according to package directions in chicken broth. Transfer to a bowl and stir in remaining ingredients, dressing and salt and pepper to taste. Eat and enjoy!

I also had a bit of leftover chicken, which I added. I think pork would taste good in this, too.

Lorri's Cottage Cheese Biscuits

I realize Christina has already posted her ultimate biscuit, which I have been meaning to try since I saw it on smittenkitchen but haven't yet. This is another alternative to baking powder biscuits for days when you bought a large vat from Costco on a craving and now it never piques your interest. They are delicious!
Taken straight from the Food Network - I didn't change a thing.

2 cups all purpose flour
1/2 teaspoon coarse salt
1 tablespoon baking powder
5 tablespoons unsalted butter, cold, cut into small pieces
1 16-oz. container low fat cottage cheese

Directions

Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until the size of small peas. Add the cottage cheese and stir until just combined.

Using a large spoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.