Hello friends! I’m back today with a very basic biscuit recipe, you can throw these together and have them in the oven in less than 10 minutes. You can make basic biscuits by themselves as a side for dinner, or drop them over a casserole, or eat them for breakfast as biscuits and gravy, or simply with butter and jam. You can always find a use for them!
A quick and simple recipe – perfect for a weeknight!
Every so often a little recipe comes along that is just a sheer stroke of brilliance. I love recipes like that. I live for recipes like that. The most recent one to make me do a double-take of glee is this one, from Kraft Magazine.
The other evening, while at one of our favorite local spots, we ordered classic Buffalo wings, they were deep-fried and coated in a thick, cheesy, garlicy sauce. In one word – Delicious, but as you may know i always trying to put a new twist on the classics, including burritos, tacos, and Buffalo wings, for a fresh dinner idea. By now, one would think I knew just about every basic thing in the kitchen, and yet every day I find myself learning something new.
These cakes aren’t for dessert.
You’ve probably heard of these zucchini “crab” cakes before, they are the non-fishy version of crab/salmon/tuna cakes. I’ve been seeing recipes for them for years, but as a fish cakes lover, i never really think about them. Until now. They are basically Shredded fresh zucchini, mixed with a breadcrumbs, lemon and Old Bay seasoning, pan fried in olive oil until they are golden brown. They were easy to whip up, and extra extra tasty!
Just take a minute to stare at the Crispy Potato Goodness in the picture left. I am a huge potato fanatic and these just look stunning! YEP, they are as good as they look, if not better! But you’d never really describe roasted potatoes as “exciting.” Sure, they’re tasty and fulfilling, and the crispy skin of a hot fried potato is comfort food at its most delicious. Never, that is, until now.