Chef Lisa

When Matt was about Donovan’s age, he had a subscription to the old National Geographic World magazine. In one issue, there was a pretzel recipe. He and his mom tried it, and it became a family favorite. Yesterday, for the first time, Matt made pretzels with the kids, with my help. This time I remembered to take pictures of some of the steps.
 
 
 
 

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We had these for supper on Wednesday night. I wasn’t sure they were going to work out because the batter was just so soupy. It looked rather unappetizing too. And you know what? I just realized I forgot to put the salt and pepper in. I used Jiffy mix, as it was on sale, instead of Bisquick. The biscuits turned out very soft, more like a dumpling than a biscuit. Next time, I will use Bisquick to see if the mix makes a difference, or if I need to cut back on the amount of milk being used.

Chicken Honey Mustard Biscuits

 
Serves 4

3 cups baking mix, such as Bisquick
1 cup milk
1 cup shredded carrots
3-4 scallions, thinly sliced on a bias
1 small zucchini, shredded
1 1/2 cups shredded chicken
1/4 cup honey
1/4 cup mustard
1 cup shredded sharp cheddar cheese, divided
Salt and ground black pepper

Pre-heat oven to 425ºF.

In a large mixing bowl, combine the baking mix and milk until almost completely mixed. Add the carrot, scallions, zucchini, chicken, honey, mustard, half of the cheese, some salt and pepper, and continue mixing until evenly combined.

Using an ice cream scoop or two spoons, deposit the mixture into 2-inch rounds (just eyeball it) onto two greased baking sheets. Sprinkle the remaining cheese over the top of the biscuits and bake until golden brown and the cheese has melted, 15-18 minutes.

It should come as no surprise to you that I’ve done another Rachael Ray recipe. It’s been a while since I’ve made these, so they might appear on the menu again soon. Matt really liked then, thought the kids were a bit iffy. Their tastes have gotten more sophisticated – especially Ari’s – so they might be more receptive to them.

Black Pepper and Asiago Scones

 
1 box biscuit mix (one of the small boxes, like Jiffy)
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches salt
1 cup shredded Asiago cheese (or another hard cheese, such as Parmesan)
A generous grating fresh nutmeg
1 egg beaten with a splash water
1 teaspoon sugar

Preheat oven to 375 degrees F.

Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

Makes 4 large or 8 small scones.

If you go with the large version, and form them into rounds, you can slice them in half horizontally and use them to make little sandwiches. Really good with smoked ham or turkey.