Monday, May 29, 2017

Drop Cream Biscuits


Yum

Want to learn how to make the easiest biscuits ever? Dug up from the family recipe box, these biscuits are ultra-tender and the fastest + easiest biscuits you'll ever bake!  Slice of Southern

Want to learn how to make the easiest biscuits ever?

Well if you can mix together flour and cream then you can have biscuits just like that!  Drop the dough on a baking sheet and bake them until they are golden and tender but slightly crispy. OH Sooooo good! These biscuits are ultra-tender, and the fastest + easiest biscuits you'll ever bake!


Want to learn how to make the easiest biscuits ever? Dug up from the family recipe box, these biscuits are ultra-tender and the fastest + easiest biscuits you'll ever bake!  Slice of Southern

Dug out of the depths of my family's recipe box, these biscuits remind you of the ones your momma, or grandma made.  The tenderness can't be beat!  

It's the day before Memorial Day and May 29th is National Biscuit Day! What a better way to honor that with the easiest biscuit ever.  To make the mini-biscuits I used a tablespoon cookie scoop such as this one.  I wanted to have a delicate biscuit to go with our array of breakfast items.  Plus they would double as a side dish for some So-Cal Chili I was making later in the day.


Want to learn how to make the easiest biscuits ever? Dug up from the family recipe box, these biscuits are ultra-tender and the fastest + easiest biscuits you'll ever bake!  Slice of Southern

If you would like regular sized biscuits use a spoon and form them to your liking but you may need to adjust the baking time a little so they fully cook.  A simple baking sheet is all that is needed to bake them on.  You should either leave the sheet ungreased, or use parchment paper. (These work really well as they come pre-cut and already sized for your baking sheet)   Both ways work really well.


Want to learn how to make the easiest biscuits ever? Dug up from the family recipe box, these biscuits are ultra-tender and the fastest + easiest biscuits you'll ever bake!  Slice of Southern

Want to learn how to make the easiest biscuits ever? Dug up from the family recipe box, these biscuits are ultra-tender and the fastest + easiest biscuits you'll ever bake!  Slice of Southern


So if you have a love of biscuits like our family does, be sure to make these really soon.  They really are The. Easiest. Biscuits. EVER!

Enjoy!




Drop Cream Biscuits

makes 12 mini biscuits

1 1/2 cups Self-Rising Flour
3/4 cup heavy or whipping cream

*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive


Preheat the oven to 450 degrees.

In a bowl mix the flour and cream until well combined and forms a dough.

Using a tablespoon cookie scoop, scoop balls of dough onto an ungreased baking sheet. Leave an inch or so between biscuits.  Brush the tops of the biscuits with cream.

Bake for 10 minutes, or until they're light golden brown on top. Remove from the oven.  Serve warm, or at room temperature. Any leftover may be stored in an air tight bag for several days, or frozen.





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Want to learn how to make the easiest biscuits ever? Dug up from the family recipe box, these biscuits are ultra-tender and the fastest + easiest biscuits you'll ever bake!  Slice of Southern

Want to learn how to make the easiest biscuits ever? Dug up from the family recipe box, these biscuits are ultra-tender and the fastest + easiest biscuits you'll ever bake!  Slice of Southern





Saturday, May 27, 2017

Outrageous Oven Fries


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Outrageous Oven Fries will leave them begging for more!  Perfect as a side dish to any cookout!  Slice of Southern

Have you got your Memorial Day bash main dish picked yet?  If not, take a look at these Attention-Grabbing Jalapeno Mushroom Sliders or Baja Chicken Sliders they are easy to make and both make outstanding entrees.  

And what better side dish to go with some yummy sliders than fries. 


Outrageous Oven Fries will leave them begging for more!  Perfect as a side dish to any cookout!  Slice of Southern


OUTRAGEOUS OVEN FRIES

These fries are healthier since they are not fried in oil but baked in the oven.  It's the only way we do fries now.  They come out perfectly crispy on the outside and tender on the inside. 

I jazz up our fries with a spice mixture of paprika and garlic powder.  The combination is a winning formula and it's become our basic recipe.


Outrageous Oven Fries will leave them begging for more!  Perfect as a side dish to any cookout!  Slice of Southern

Who doesn't love fires with their burgers or hot dogs?  And ones with a bit of spice just make them irresistible and additive.  Don't say I didn't warn you....as I can neither confirm or deny sneaking 1 or 5 from the baking sheet, hot from the oven.  Shhh! don't tell anyone! They really are outrageously good!

Enjoy!!





Outrageous Oven Fries

serves 8

4 large russet potatoes, washed and peeled
2 Tbls olive oil
3 tsp paprika
1 1/2 tsp garlic powder

Preheat oven to 425 degrees. Cut each potato into planks and then cut the planks into sticks.  Place them in a large bowl and drizzle with oil, tossing to coat.  Sprinkle on paprika and garlic powder.  Toss to coat.

Place potatoes on a baking sheet, making sure they are level.  Bake 30 minutes or until golden brown, turning over once half way through the cooking time.  Serve warm.

Outrageous Oven Fries will leave them begging for more!  Perfect as a side dish to any cookout!  Slice of Southern

Outrageous Oven Fries will leave them begging for more!  Perfect as a side dish to any cookout!  Slice of Southern






Thursday, May 25, 2017

Garden Fresh Pasta Salad


Yum

Light and Refreshing Garden Fresh Pasta Salad is so outstanding an emplty bowl is all that will be left! - Slice of Southern

We're ramping up here on Slice of Southern to celebrate Memorial Day!

We've talked about my Refreshing Quinoa, Fennel and Grape Salad as a great side dish, and my Attention Grabbing Jalapeno Mushroom Sliders as a grilled entree.  Today I'm bringing you another side dish to go with any main dish whether you grill, BBQ, or use the slow cooker!

Light and Refreshing Garden Fresh Pasta Salad is so outstanding an emplty bowl is all that will be left! - Slice of Southern


GARDEN FRESH PASTA SALAD

Growing up my mom always loved a good pasta salad.  She made it often because they go with everything.  I don't remember a cookout or potluck growing up that didn't have a big bowl of pasta salad in attendance!

During the summer we have a habit of making a big pasta salad on the weekend so we can and eat it all week long with everything from sandwiches to grilled chicken. 


Light and Refreshing Garden Fresh Pasta Salad is so outstanding an emplty bowl is all that will be left! - Slice of Southern

They are easy to throw together and this one screams summer.  Fresh vegetables from your local farmer's market or grocery store are the star!  Filled with fresh spinach, broccoli, tomatoes, and bell peppers, this pasta salad is just delishhhh!  And don't forget the basil, garbanzo beans, and mozzarella, they create a balance to this salad that makes it irresistible.


Light and Refreshing Garden Fresh Pasta Salad is so outstanding an emplty bowl is all that will be left! - Slice of Southern

Make sure to make this salad at your next gathering.  Memorial Day calls for reflection, good friends, family, and good food!  Everyone will rave about this and the bowl will be the first one empty!

Enjoy!






Garden Fresh Pasta Salad

serves 6-8

2 cups uncooked rotini pasta
15 oz garbanzo beans, drained
3 cups fresh baby spinach, roughly chopped
2 cups fresh broccoli florets
2 plum tomatoes, diced
1 red pepper, diced
1/4 c mozzarella cheese, cubed
1/4 cup fresh basil, chopped
1/3 cup basil & sun-dried tomato salad dressing


Cook pasta according to package directions. During the last 5 minutes of cooking add the broccoli florets and blanch until bright green.   Drain pasta and broccoli and transfer to a large bowl.

Add beans, vegetables, cheese, and basil to pasta. Drizzle with dressing toss to coat. Refrigerate to chill or serve at room temperature.  



Light and Refreshing Garden Fresh Pasta Salad is so outstanding an emplty bowl is all that will be left! - Slice of Southern

Light and Refreshing Garden Fresh Pasta Salad is so outstanding an emplty bowl is all that will be left! - Slice of Southern










    Wednesday, May 24, 2017

    Attention-Grabbing Jalapeno Mushroom Sliders


    Yum

    SPICE UP your Sliders!  Try my Attention-Grabbing Jalapeno Mushroom Sliders this Memorial Day!  Slice of Southern

    Memorial Day is around the corner and it's time to "Spice Up" your Sliders!

    Memorial Day always marks the unofficial start of summer which goes hand in hand with grilling.  Since the weather here has been warm enough to grill for a month or so we've already started making great dishes on the grill, but no matter what we always have a cook-out for Memorial Day.


    SPICE UP your Sliders!  Try my Attention-Grabbing Jalapeno Mushroom Sliders this Memorial Day!  Slice of Southern

    This year we aren't just making any ole' sliders.  Nope!  We are going to "Spice Up" our palate and our lives with a little add-in to the burgers.  We decided to add sautéed jalapenos and mushrooms to the mix to create one irresistibly juicy, and flavorful slider!


    SPICE UP your Sliders!  Try my Attention-Grabbing Jalapeno Mushroom Sliders this Memorial Day!  Slice of Southern


    ATTENTION-GRABBING JALAPENO MUSHROOM SLIDERS

    This is my riff on my favorite burger, the mushroom Swiss burger with a spicy twist.  The mushrooms and jalapeno are sautéed and added to the meat mixture instead of being used as toppings.  This is a lot easier to control than having them sit on top of a small slider.  This created a wonderfully juicy and tasty burger!


    SPICE UP your Sliders!  Try my Attention-Grabbing Jalapeno Mushroom Sliders this Memorial Day!  Slice of Southern

    They take a little prep work but the end result is an Attention-Grabbing Jalapeno Mushroom Slider!  They are only mildly spicy but you can adjust that to your liking by adding more or less diced jalapeno.  Additionally, the cheese is optional.  We added cheese to about half of our burgers and left the other plain.  Serve with your favorite fixings, and possibly a spicy burger sauce and you are set for a sizzling main dish!

    Enjoy!




    Attention-Grabbing Jalapeno Mushroom Sliders

    makes 12

    1 lb ground sirloin (10%)
    8 oz sliced baby bella mushrooms
    1 Tbls olive oil
    Kosher salt
    2 jalapenos, finely diced
    salt and pepper
    Swiss cheese (optional)
    12 slider buns, split and buttered


    Preheat a gas or charcoal grill, or they may be grilled indoors on a grill pan.

    In a large skillet over medium heat, add the olive oil and mushrooms.  Cook mushrooms 3-4 minutes until they start to get tender.  Sprinkle salt over the mushrooms and they will release their moisture and start to turn a golden brown.  Cook an additional 3-4 minutes until golden and remove from the skillet to a cutting board. 

    Add the diced jalapeno to the skillet and cook about 3 minutes until softened.  Watch them while cooking as they can burn easily and may pop up on the pan while cooking.

    Cut the mushrooms into small pieces and add to a large bowl.  Add the sautéed jalapeno to the bowl as well.  Sprinkle the ground sirloin over the veggies in the bowl. Sprinkle with salt and pepper to season.  Mix until well combined but don't overwork the meat.  Form 12 equal patties and place them on a platter.

    Grill patties 3-4 minutes per side for well done patties.  If you are adding cheese, add it to the patties once your flip the burger to the second side.  Add buttered buns to the grill to toast.  Remove patties and buns to a platter.  Serve with condiments and fixings of your choice.




    SPICE UP your Sliders!  Try my Attention-Grabbing Jalapeno Mushroom Sliders this Memorial Day!  Slice of Southern


    SPICE UP your Sliders!  Try my Attention-Grabbing Jalapeno Mushroom Sliders this Memorial Day!  Slice of Southern












    Monday, May 22, 2017

    Refreshing Quinoa, Fennel, and Grape Salad


    Yum

    This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

    Memorial Day always marked the beginning of summer growing up.  The pool parties we abundant on our block and all of us kids spent time swimming while all the parents would be grilling up great food!

    Instead of the hot dogs and burgers (which I still love) I've grown to include salads as a typical summer item.   My idea of salads now run the gamut from pasta, green salads, and grain salads such as the one I'm showing you today.


    This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern


    REFRESHING QUINOA, FENNEL, AND GRAPE SALAD

    This is the PERFECT summer salad, with hearty grains, a bit of sweet from the grapes and a bit of bite from the fennel.  All drizzled with a fresh lemon vinaigrette.  What an excellent compliment to any grilled dish you may be serving up for Memorial Day.

    You have to trust this combination.  It's absolutely fabulous!  The quinoa lends a bit of crunch, and helps fill you with hearty grains.  Now I bet a lot of you are going "OH NO! Fennel!" but don't count it out.  I don't even like licorice and although fennel has a slight hint of this flavor, eaten raw it is mildly sweet and bitey at the same time, and tastes wonderful!  The grapes really hold their shape in the salad and give it a wonderful sweetness.  What a great thing to use a fruit in place of a vegetable to jazz up a salad!


    This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

    So make something that is light and refreshing, easy to make and taste wonderful with any main entrée!

    Happy Memorial Day!



    This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern
    Refreshing Quinoa, Fennel, and Grape Salad & Garden Ribbon Salad

    Oh, and take a look at this Garden Ribbon Salad...isn't it gorgeous?!?!  Recipe coming soon!







    Refreshing Quinoa, Fennel, and Grape Salad


    Salad:
    1/2 cup cooked quinoa, cooled ( I used tri-colored quinoa)
    1 cup red grapes, halved
    1/4 cup thinly shaved fennel

    Dressing:
    2 tablespoons olive oil
    1 tablespoons lemon juice
    1 teaspoon lemon zest
    2 teaspoons honey or agave
    Salt and pepper

    Combine ingredients for the salad in a bowl and toss to combine. In a small jar, add oil, juice, zest, honey, salt and pepper. Shake until well combined.  Pour over the ingredients for the salad and toss. Serve chilled or at room temperature.


    This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

    This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern


    Saturday, May 20, 2017

    Sizzling Cinnamon Thyme Sweet Potato Fries


    Yum

    30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

    For Cinco de Mayo I brought you a wonderful recipe for Grilled Cuban Flank Steak, and as a side dish we had Sizzling Cinnamon Thyme Sweet Potato Fries.

    I completely forgot to post the recipe for the Sizzling Cinnamon Thyme Sweet Potato Fries so I'm sharing that here with you today!


    30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

    These are a wonderful variation on sweet potato fries that combines both sweet (cinnamon) and savory (thyme) seasonings sprinkled over the cut sweet potatoes and baked to perfection.

    What a great side dish!  Baking sweet potato fries is a healthier substitute to French fries and they taste fantastic!  Crispy edges on the outside and tender on the inside, these fries are taken up a notch with the cinnamon and thyme, so don't be surprised if you start eating them with abandon!


    30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

    These are the perfect side dish, or a tasty snack.  Serve them all summer long with your grilled recipes.  30 minutes to the BADDEST sweet potato fries you've ever had!

    Enjoy!






    Sizzling Cinnamon Thyme Sweet Potato Fries

    2 large sweet potatoes, peeled
    3 tablespoons of olive
    2 Tbls fresh thyme, chopped 
    1 tsp of ground cinnamon

      Preheat your oven to 450 degrees and spray a large baking sheet with non stick spray

      Slice your sweet potatoes into planks and then into sticks.  Then add them to a bowl.  Add the olive oil and the seasonings and toss well to coat.  

      Add the potatoes to your baking sheets and spread them out so they don't overlap. 

      Bake for 15-20 minutes tossing them 1 or 2 times until they are golden brown.  Remove from the oven and allow to sit 2 minutes, then serve hot.

      30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern


      30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern











      Tuesday, May 16, 2017

      No Fuss Spicy Chicken Taco Meat


      Yum


      Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

      It's Taco Tuesday and boy do I have a quick "No Fuss" SPICY Chicken Taco Meat recipe for you!!

      This is a basic taco meat recipe that was passed on to me by a family that really knows their Mexican cooking!  They make traditional Mexican fare daily but also have a few tricks or fall back recipes for busy weeknights, such as this one.  


      Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

      The "no fuss" part comes from using a rotisserie chicken that's cooked and ready to go from the grocery store.  Or you can use any leftover chicken you may have, just shred it up!  The opportune word in this title is SPICY, at least to me it is.  


      Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

      By using a can of El Pato Hot Style Tomato Sauce, that you can pick up in the Latin section of most any grocery store, this will create a sauce with some nice heat to it.  The sauce is made with fresh chilies, tomatoes, onions, cilantro and garlic and has great flavor.  Now chilies have a heat source that hit people differently in their mouth.  This particular chile that is used is way up there for me on the heat scale, but may be milder to others.  So if you haven't tried this sauce before do a taste test before dumping the whole can in with the chicken.  I've already added some water to the recipe to dilute the flavor a little but you can certainly add more if needed.  Also, I would be careful if feeding this to kids, it may be too spicy.


      Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

      This dish is pretty simple.  Sauté some onions, and then add the chicken and the sauce and some water and let it simmer.  This staple taco meat can be used in anything from tacos, enchiladas, burritos, tostadas to soup.  It's very versatile and you will want to have this recipe in the back of your pocket to pull out every now and again.

      Enjoy!





      No Fuss Spicy Chicken Taco Meat

      1 rotisserie chicken, shredded or leftover shredded chicken
      1 can of El Pato Hot Style Tomato Sauce (yellow can)
      1/2 cup water
      1 Onion, sliced
      1 Tbls canola oil

      Preheat a large skillet over medium heat.  Add canola oil and allow to warm up.  Add sliced onion to the skillet and cook, stirring frequently about 5 minutes until translucent.  Add shredded chicken, tomato sauce and water.  Bring to a boil and then reduce heat to low.  Simmer about 10 minutes until chicken has warmed through and tomato sauce has cooked down a bit and has thickened.  This should not be a watery sauce.  If need be add additional time to cooking to thicken sauce to your liking.

      Use taco meat in enchiladas, soft tacos, tostadas, etc...  Any leftover can be refrigerated for several days.


      Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

      Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern



      Sunday, May 14, 2017

      Herbed Scrambled Eggs in Toast Cups


      Yum

      Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern

      We are just loving our spring weather.  We have lots of sunshiny days along with some that they call "May Grey" but either way the days are nice, the flowers are in bloom, and everything seems just fine!

      When we have a nice sunny morning on the weekend we tend to gravitate toward our patio.  Mornings are nice and cool, and quiet which makes the perfect atmosphere for sitting down with a nice cup of coffee or tea and enjoying some conversation before the days activities start.

      Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern

      Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern


      Today we are having breakfast on the patio.  A nice special breakfast, something that is quick and easy to make.  So Herbed Scrambled Eggs are in order and I've placed them in Toast Cups.  Toast cups are simply bread that you place in muffin tins to form "cups" and toast them in the oven.  They are so cute when they come out!  The perfect little vehicle to hold your scrambled eggs.

      Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern


      HERBED SCRAMBLED EGGS IN TOAST CUPS

      So get out your muffin tin and make these cute little toast cups.  You can even make them a day ahead and just reheat them.  And what's easier than scrambled eggs.  These have some fresh herbs mixed in along with some cheese to jazz them up a bit.  Add some bacon or sausage and your meal is complete.

      Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern


      Keep these in mind for a nice Brunch party, they are really cute to serve your guests.  Remember to keep it simple, and enjoy the outdoors by having breakfast or brunch on your patio or porch soon!

      Enjoy!






      Toast Cups

      French bread slices
      Butter

      Preheat oven 350 degrees. Butter on side of the French bread.

      Press bread, butter side down, into the cups of a regular sized muffin tin. The crust will be sticking out to help form the cup.

      Bake cups in oven for 20 minutes. (Watch so they do not brown too much) They should be slightly browned and crispy.  Remove cups from muffin pan. Set aside. 





      Herbed Scrambled Eggs

      serves 2 

      4 large eggs
      1/4 cup 2% milk
      salt and pepper
      3 Tbls cheese, grated ( I used Swiss cheese)
      1 tsp of thyme, chopped
      1 tsp of chives, chopped
      2 Tbls no-salt butter

      Heat butter in a skillet over medium low heat.

      In a bowl break eggs and add the milk.  Whisk together until fluffy.  Add a pinch of salt and pepper.  Whisk to combine.

      Add eggs and allow to set up on the bottom slightly.  Push edges toward the center and tilt skillet to allow liquid to move to the edges.  Continue cooking and pushing edges to the middle until the eggs are soft and liquid is cooked.  Add herbs and cheese and allow to melt.  Stir to combine and then serve in toast cups if desired.



      adapted from Stonegable



      Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern

      Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern




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