Posts Tagged ‘recipe’

Biscuit Grilled Cheese with Pillsbury Grands!

Thursday, September 19th, 2013

Let me start by saying, that I have never cooked biscuits in a pan before, or even thought of it. Biscuits were solely oven food, but then in the recipe for Pillsbury Grands! Grilled Cheese Sandwiches you cook then biscuits in a skillet and the texture is fantastic. This will definitely be a cooking option for me from now on. The sandwiches are great, too! I made the recipe version and then switched up the cheese and added some meats. So many options! I wish I had tried a breakfast sandwich version though.

Pillsbury Grands! Biscuit Grilled Cheese

Original Biscuit Grilled Cheese

Biscuit grilled cheese is a great Back-to-School recipe, a simple change up to school night dinners or even a hot lunch for post half-day school, maybe even paired with soup once the cooler weather of Autumn finally gets here. For even more Back to School recipe ideas, download the Pillsbury recipe booklet.

Pillsbury Grands! Biscuit Grilled Cheese

Pepperoncini Steak Biscuit Grilled Cheese

Pillsbury Grands! Biscuit Grilled Cheese

Turkey Swiss Biscuit Grilled Cheese

Biscuit Grilled Cheese

makes 4 sandwiches

one 8 piece roll of Pillsbury Grands! Biscuits
2 teaspoons cooking oil
8 slices of cheese
meat and condiments, if desired

To cook the biscuits:

  1. Open roll and separate the biscuits
  2. Roll or stretch biscuits in to 5 to 5 1/2 inch rounds
  3. Heat oil in a skillet or cast iron pan over medium heat (I used cast iron, cooking times may vary with other pans. My times are lower than in the original linked recipe)
  4. Place biscuit rounds in pan with space between them, (I cooked two at a time), cook for two minutes then flip. Cook for two more minutes and remove from pan. Biscuits should be golden brown. Not too dark, they’ll go back in the pan for the grilled cheese making.
  5. Repeat until all biscuits are cooked.
To cook the grilled cheese:
  1. Place one biscuit round back in the pan, top with two slices of cheese and another biscuit on top of the cheese. Lower hear to med-low, cover and cook for 30 seconds.
  2. Flip sandwich, cover and cook for another 30 seconds to a minute until cheese is melted. I found covering the pan helped the cheese melt over lower heat to keep the biscuit from getting too brown.
  3. Depending on your type of cheese, it may take longer to melt. Also, adding meat can slow the melting times. Heating the meat a smidge before adding to the sandwich helps a bit.
Varieties (amounts are per sandwich because it is easy to make a bunch of types at once):
  1. Original: two slices American cheese
  2. Steak and Cheddar: two slices cheddar cheese (I used 1 ounce deli slices), about a 1/3 cup sliced cooked steak (roast beef would work too)
  3. Pepperoncini Steak (my personal favorite): two slices cheddar cheese, 1/3 cup sliced cooked steak, one sliced pepperoncini
  4. Turkey and Swiss: two slices swiss cheese, deli turkey, small amount of mustard spread on the top biscuit

 

Pillsbury Grands! Biscuit Grilled Cheese

Steak and Cheddar Biscuit Grilled Cheese

 

I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.

How to Make Marinated Balsamic Onions

Friday, September 21st, 2012

When I was in New York last month, I took the food tour of Chelsea Market and one of my favorite things we ate were the little marinated balsamic onions the were part of the antipasto plate in the Italian deli. Crunchy and tart, yet not raw tasting, these onions were delicious. The tour guide said that he pretty sure they were just cippolini onions steeped in balsamic vinegar, so I figured I might as well give making them a shot. They turned out great! A little bit tarter than I remember the ones in the market, but still yummy. And as a bonus, I learned how to easily peel the tiny onions.

How to make marinated balsamic onions


Ingredients: a 12 ounce mason jar balsamic vinegar (most of an 8.5 ounce bottle) and baby/pearl onions (about 8 ounces). I used baby red onions, so they are quite red when finished.

To make: simply peel and blanch onions (see below), put in a mason jar, cover with balsamic vinegar and stick in the fridge for about 10 days to two weeks, shaking the jar when you happen to remember it.

Blanching and peeling baby onions: put a quart saucepan about a third full of water on the stove and heat to boiling. Meanwhile, cut the tip of off each onion (not the root end, leave that intact). When the water has reached a boil, add the onions and boil for 4 minutes. Then drain the onions into a colander and let cool for a few minutes. When cool enough to handle, grab the onion by the root end and gently squeeze – the onion will pop out. LIKE MAGIC. Let the onions cool completely and then put in the jar and the vinegar.

 To Serve: these would be great in salads or simply on the side of a sandwich instead of a pickle. Marinated balsamic onions would also be a stellar part of an antipasto platter or cheese plate.


Summer Spinach and Berry Salad

Wednesday, June 13th, 2012

I eat a lot of restaurant salads. Some good, some great and a few just old iceberg lettuce clumps with a scattering of croutons. One salad that keeps popping up on menus is a greens/berry/goat cheese/nut combo that goes by many names: calypso, capri and once even a California salad. (I’m not sure what is up with the C thing)

I put together my version after I brought home some fabulous strawberries from the market and realized I had all the ingredients in the fridge. I did use bottled dressing ::gasp:: because I am trying to use it up, but any balsamic would do.

Salad with spinach and berries

Summer Spinach and Berry Salad
Serves 1 (just expand out for the number of servings needed)
1.5 cups fresh spinach leaves
1/4 cup blueberries
1/4 strawberries, sliced
6 almonds, chopped
2 ounces cooked chicken breast, shredded or chopped
1 ounce soft goat cheese cut in to small pieces

1 tablespoon balsamic vinaigrette (I used Trader Joe’s Fat Free)

  1. I prefer this plated, so the instructions are pretty much put everything on a plate and drizzle the dressing on top.
  2. If a family style is desired, I would mix everything but the cheese in a bowl with the dressing and then crumble the cheese on top.

Notes: As made, this has under 300 calories for one serving (and it is filling), but if you wanted to make it fancier or more decadent, try candied pecans for the nuts. All blueberries would be fine. Mixed greens or even romaine could be subbed in for the spinach. Of course the chicken could be left off to make it vegetarian. As for cheese, feta, blue, parmesan would all work too, maybe even pepper jack. Basically, do what you like, this is only the most basic of guidelines.

 

This recipe previously appeared on Soup Or Salad Blog in June 2011. I’ve modified it somewhat and I’m reposting it here as I slowly close the other blog down.

Carbonara Inspired Deviled Eggs

Monday, November 14th, 2011

One of the reasons I started Soup or Salad Blog was a conversation about pasta salad. In fact, I wanted to start a pasta salad blog until I realized that was a little too focused. I wanted to turn dishes in to pasta salads, then regular salads, as an alternative to a hot dish: BLT salad, for example. One of the things I could never get to work was carbonara pasta salad. I thought about trying to make carbonara egg salad instead, but never got around to it. Last week, I needed to make deviled eggs to take to a potluck and I remembered the carbonara/egg salad idea and adapted it to stuffing it in an egg.

I hesitate to publish a recipe for deviled eggs because they can be a little temperamental. You may need more or less mayo or milk. You might prefer more or less pepper. This recipe would be easily halved or doubled (super egg party!) just taste as you do. The parmesan does make these a little dry out more quickly than my usual deviled eggs, so keep them covered and don’t make them more than an hour or two in advance.

Carbonara Deviled Eggs
Makes 24 halves
12 eggs
3 Tablespoons mayonnaise
2 Tablespoons milk
2 heaping tablespoons parmesan cheese, grated, plus some for garnish
1/2 pound bacon (cooked/crumbled) about 1/2 cup or so
1 teaspoon yellow mustard (this is mostly to yellow up the filling, feel free to omit)
1/2 teaspoon black pepper
salt (maybe. If your cheese is pretty salty, you won’t need it, but taste and see)

  1. Cook the eggs (I bring to a boil, starting in cold water. Then, turn off the heat and let sit for 11 minutes. Drain. Then put in a strainer with some ice and let sit at least 30 minutes)
  2. Cook the bacon and chop the bacon (while cooking the eggs or before. You will want the bacon at room temperature or cooler when mixing with the eggs.) I just make some extra when I’m cooking bacon and eggs or something.
  3. Peel the (cooled completely) eggs and slice lengthwise.
  4. Pop the yolk out into a mixing bowl and put the whites onto a plate or tray.
  5. Mash egg yolks with a fork and add remaining ingredients (excluding cheese for garnish) one at a time and mix well between each addition.
  6. Taste and adjust seasonings. Add more mayo a little at a time if it’s dry. The mayonnaise can over-power the parmesan cheese flavor, so use judiciously.
  7. I usually use a piping bag for filling deviled eggs, but the bacon pieces got stuck. I had to use the heaping spoon method: Holding an egg white in one hand and a heaping spoonful of yolk filling in the other, press the filling down into the indented space in the egg white. Twist the spoon slightly to keep the yolk in the indentation and then use the back of the spoon to smooth the mound of filling. Repeat for all eggs.
  8. Using a vegetable peeler, shave pieces off of the side of a wedge of parmesan and place on top of the eggs for garnish. Or, top with a mound of finely grated cheese, a sprinkle of extra pepper or a light dusting of a colored salt (pink sea salt or a grey smoked salt). I know paprika is a traditional garnish for deviled eggs, but the flavor would really overwhelm the parmesan in these eggs.
  9. Take to a party and impress your friends! Or just eat them at home. Either way, delicious.

 

 

 

 

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