Garlic Pull-Apart Biscuits

Ingredients

  • 1 can (16. 3 ounces) refrigerated biscuits
  • 1 tablespoon minced garlic
  • 1/4 cup grated parmesan cheese
  • 3/4 cups shredded Italian cheese blend
  • 1-1/2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon Adobo seasoning

Instructions

  1. Preheat oven to 375 degrees and grease a 12-cup muffin tin.
  2. Cut each of the biscuits into 5-6 pieces and place in a large bowl.
  3. Add the remaining ingredients to the bowl and stir until the biscuit pieces are well coated.
  4. Scoop the biscuit pieces into the prepared muffin tin, making sure each cup has about the same amount in it.
  5. Bake the biscuits for about 12 minutes, or until they are golden brown.
  6. Remove from the oven, allow to cool slightly, then serve alongside your favorite main dish.

Chicken Enchiladas

Ingredients

  • 1 can (10 ounces) enchilada sauce, divided
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 packet (roughly 2 tablespoons) taco seasoning
  • 1/2 cup sour cream
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 8 large flour tortillas
  • 2 cups shredded cheese (preferably taco or Mexican blend), divided

Instructions

  1. Preheat oven to 350 degrees and grease the sides of an 9-by-13 baking dish.
  2. Pour half the can of enchilada sauce into the bottom of the baking dish and set aside.
  3. Coat the chicken pieces evenly with taco seasoning.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the chicken to the skillet and cook for about 8 minutes or until chicken is done.
  6. Reduce heat to medium-low and stir in the sour cream until well blended; remove from heat.
  7. In a medium mixing bowl, add the refried beans and diced tomatoes and chiles, stirring until well combined.
  8. Spread about 1/4 cup of the bean mixture evenly onto one of the tortillas.
  9. Scoop about a 1/2 cup of the chicken on top of the bean mixture.
  10. Sprinkle the chicken with about 1/8 cup of cheese.
  11. Tuck in the sides of the tortilla and roll it up like a burrito.
  12. Place the rolled enchilada into the prepared baking dish, seam side down; repeat the process with the remaining tortillas.
  13. Evenly pour the remaining enchilada sauce over the top of the enchiladas.
  14. Sprinkle the remaining cheese evenly over the top of the enchiladas.
  15. Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.
  16. Serve hot, topped with salsa and sour cream, if desired.

Sourdough French Bread

Ingredients

  • 1 cup (240 grams) active sourdough starter
  • 1-1/2 cups warm water
  • 2 tablespoons sugar
  • 1/3 cup vegetable oil
  • 3 cups bread flour
  • 1-1/4 cup all purpose flour
  • 2 teaspoons salt

Instructions

  1. In the bowl of a stand mixer, combine the sourdough starter, water, sugar, oil and bread flour, stirring with the flat beater or wire whip on low until a sticky dough (sponge) forms.
  2. Cover the sponge and let it rest at room temperature for about 30 minutes.
  3. Add the salt and all purpose flour (1/2 cup at a time) to the sponge and stir using the dough hook until the dough begins to pull away from the sides of the bowl.
  4. Continue mixing the dough with the dough hook for 5 to 7 minutes or until the dough reaches a smooth, elastic consistency.
  5. Place the dough into a large greased bowl, turning over to make sure all sides are oiled, and cover with a damp towel or plastic wrap.
  6. Allow the dough to rise overnight in a warm place (right around 75 degrees if possible) until it is bubbly and has doubled in size.
  7. Cut the dough in half to form two 5-by-7-inch rectangles.
  8. Tightly roll each piece of dough on the long side, pinching the ends to seal them.
  9. Place the dough on a parchment paper-lined baking sheet and cover with plastic wrap.
  10. Let the dough rise for roughly 2 hours; the loaves should look puffy.
  11. Preheat the oven to 400 degrees.
  12. Using a sharp knife, score the loaves with 3 to 4 diagonal slashes about 1/4-inch deep.
  13. Bake the loaves for 30 minutes or until they are golden brown on the outside and sound hollow when tapped.
  14. Allow the loaves to cool completely before slicing.

The original recipe for this deliciously fluffy bread, which pairs great with soups and stews, can be found here.

Shepherd’s Pie

Ingredients

  • 1 tablespoon bacon grease or oil
  • 1 small onion, diced
  • 2 pounds ground turkey (ground beef, pork or chicken work too)
  • 3 teaspoons Lawry’s season salt
  • 2 teaspoons Adobo seasoning
  • 3 cups frozen mixed vegetables, cooked and drained
  • 1 cup prepared gravy (I use Bisto onion gravy granules)
  • 1-1/2 cups shredded cheddar cheese
  • 4-5 cups prepared mashed potatoes

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large skillet, sauté the onions in bacon grease or oil until tender.
  3. Add in the ground meat, sprinkle everything with Lawry’s and Adobo seasoning, and cook and break it up until browned; drain any excess grease.
  4. Spread the meat into the bottom of a 9-by-13-inch baking dish (grease the sides if desired).
  5. Evenly spread the frozen mixed vegetables over the meat.
  6. Pour the gravy evenly over the vegetables.
  7. Sprinkle the cheese evenly over the vegetable layer.
  8. Using a rubber scraper, carefully spread the mashed potatoes over the top of the cheese, making sure it covers the entirety of the pan all the way to the edges.
  9. Bake in the preheated oven for 30-40 minutes or until the mashed potatoes begin to brown.
  10. Scoop onto plates or into bowls and serve with a salad or other preferred side dish.

Cheeseburger Soup

Ingredients

  • 1 pound ground pork (or turkey or beef)
  • 1 small onion, diced
  • 2 large carrots, shredded
  • 4 stalks celery, diced
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 3 cups potatoes, peeled and diced
  • 1/4 cup flour
  • 8 ounces American cheese, cubed
  • 1 cup shredded cheddar cheese
  • 1-3/4 cups milk
  • 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup sour cream

Instructions

  1. In a large saucepan, brown ground pork with the onion over medium heat. Drain and set aside.
  2. In a large stock pot, sauté the carrots, celery, basil and parsley in 1 tablespoon of butter until veggies are tender (about 10 minutes).
  3. Add the broth, potatoes and pork with onions and bring to a boil.
  4. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender.
  5. Meanwhile, in a small skillet, melt the remaining butter.
  6. Add the flour to the butter, then stir and cook for 3 to 5 minutes or until a thick, bubbly roux forms.
  7. Add the roux to the soup, and bring to a boil.
  8. Reduce the heat to low, then add cheeses, milk, salt and pepper, cooking and stirring until the cheeses are melted.
  9. Remove the soup from the heat and blend in the sour cream.
  10. Serve hot with crackers or bread on the side.

Sourdough Fry Bread

Ingredients

  • 300 grams sourdough discard
  • 80 grams flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Vegetable oil for frying and greasing hands

Instructions

  1. Before making the fry bread, remove sourdough discard from refrigerator and allow to sit out at room temperature until bubbly and active. This could take anywhere from 4 to 8 hours.
  2. In a large bowl, combine the flour, salt and sugar.
  3. Pour in the sourdough starter, and stir with a spoon until ingredients come together to form a sticky dough.
  4. Continue kneading the dough until smooth and elastic.
  5. Line a large baking sheet with parchment paper and dust it thoroughly with flour.
  6. Grease your hands with vegetable oil, then pinch off one small handful of dough at a time and shape it into six balls.
  7. Place the dough balls on the prepared baking sheet and cover them with plastic wrap.
  8. Leave the dough balls to proof covered for 1 to 2 hours at room temperature.
  9. Prepare the frying oil, pouring enough to fill a heavy, deep-sided skillet 1 inch deep.
  10. Heat the oil to 375 degrees.
  11. With the plastic wrap still on, carefully flatten the dough balls into equal sized round discs.
  12. Lower the fry bread, one disc at a time, into the hot oil and fry it for about 2 minutes.
  13. Flip the fry bread over and cook it for about 2 more minutes or until it is puffed and golden.
  14. Carefully remove the fry bread from the oil, draining off any excess oil, and place on a paper towel-lined plate to dry.
  15. Repeat the process for the remaining fry bread discs.
  16. Serve warm.

The original recipe for this fry bread, which is crispy on the outside and soft on the inside, can be found here.

French Onion Chicken

Ingredients

  • 3 pounds (about 5-6 pieces) boneless, skinless chicken breasts
  • 1/2 tablespoon black pepper
  • 1 tablespoon Adobo seaoning
  • 1 tablespoon garden vegetable seasoning
  • 1 container (12 ounces) French onion dip
  • 1-1/2 cups shredded monterey Jack cheese
  • 1 container (7 ounces) crispy fried onions

Instructions

  1. Preheat oven to 350 degrees and grease a 9-by-13-inch baking dish with oil.
  2. Season the chicken breasts on both sides with black pepper, Adobo and garden vegetable seasoning.
  3. Place the chicken breasts in the bottom of the prepared baking dish.
  4. Spread the French onion dip evenly over top of the chicken, making sure each of them is covered.
  5. Sprinkle the shredded cheese evenly over the dip.
  6. Place the baking dish in the oven and bake for 20 minutes.
  7. Remove from the oven and sprinkle the crispy fried onions over the top.
  8. Return the baking dish to the oven and bake an additional 5 minutes.
  9. Serve hot alongside a salad or other favorite side.

This recipe was inspired by several viral videos on TikTok. One of them, posted by @rattchelmama, can be found here.

Buffalo Chicken Dip

Ingredients

  • 2-1/2 cups seasoned, cooked and shredded chicken
  • 1 block cream cheese, softened
  • 1/2 cup Frank’s RedHot sauce
  • 1/2 cup mayonnaise
  • 3/4 cups shredded cheddar cheese, divided
  • 1-1/2 tablespoons Ranch seasoning

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all of the ingredients (only 1/2 cup of cheese) to a large mixing bowl and stir until well combined.
  3. Pour the mixture into a small cast iron skillet, 1-quart baking dish or other similar oven-safe vessel.
  4. Sprinkle the remaining 1/4 cup of cheese on top.
  5. Bake in the preheated oven for 20-25 minutes until it is bubbly and the cheese is melted.
  6. Serve hot with pita chips, vegetables or crackers.

Sourdough Popovers

Ingredients

  • 1 cup milk
  • 3 large eggs, at room temperature
  • 1/2 cup active sourdough starter
  • 3/4 teaspoon kosher salt
  • 1 cup flour

Instructions

  1. Place a cold popover or muffin pan in the oven and heat to 450 degree.
  2. Meanwhile, heat up the milk in a saucepan on the stove just until it begins to warm (you don’t want it hot).
  3. In a large bowl, whisk together the eggs, sourdough starter, salt and warm milk.
  4. Add in the flour and whisk until mostly smooth (a few lumps are OK).
  5. Once the popover or muffin pan has been heated, carefully remove it from the oven and spray it with cooking spray.
  6. Pour the batter into the cups of the pan, filling almost to the top.
  7. Bake the popovers for 15 minutes at 450, then reduce heat to 375 degreed, baking an additional 15 to 20 minutes, or until golden brown. 
  8. Serve warm with butter.

The original recipe for these delicious and airy popovers can be found here.

Pepper Jack Risotto

Ingredients

  • 1 large bell pepper, diced
  • 1/2 cup diced onion
  • 1-1/2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 cup uncooked arborio rice
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 28-30 ounces vegetable broth
  • 1 can Mexi-corn, drained
  • 8 ounces pepper jack cheese, shredded

Instructions

  1. In a large stock pot, sauté bell pepper and onion in oil until tender.
  2. Add in the minced garlic and rice, then stir and cook for about 1 minute.
  3. Sprinkle the seasonings over the rice mixture, stir until combined and continue cooking for another couple minutes.
  4. Add approximately 1/2 cup of the broth and stir constantly until the liquid has almost completely absorbed into the rice.
  5. Add remaining broth in ½ cup intervals, stirring very often. Make sure to wait until each addition of liquid is absorbed before adding the next.
  6. Taste the rice for doneness; add more water if needed until rice is completely cooked.
  7. Stir in the corn and cook until heated through.
  8. Add the cheese and stir until it is completely melted.
  9. Serve hot as a side dish, or on its own as a filling Meatless Monday meal.

The recipe I based this delicious risotto off of can be found here.