Tasty Tuesdays: Feta, Chive, & Sour Cream Biscuits

 

Welcome to Tasty Tuesdays!

I've been cooking again and it feels so good - I missed it!  I made these biscuits over the holidays to bring to a family Christmas get-together.   The original recipe is from one of my favorite food blogs - Joy the Baker.  See the recipe right here.

Ingredients:

- 3 cups all-purpose flour

- 1 tablespoon sugar

- 2 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 3/4 cup unsalted butter, cold and cut into cubes

- 1 egg, beaten

- 3 tablespoons cold water

- 3/4 cup sour cream, cold

- 1/3 cup chopped chives

- 3/4 cup big crumbles of feta cheese

- 1 egg beaten for egg wash

- coarse sea salt, cracked black pepper, and smoky paprika for topping

1.  Preheat oven to 400 degrees F.  Line two baking sheets with parchment paper (or Silpat mats) and set aside.

2.  In a mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter, using a pastry cutter, until mixture resembles a coarse meal. In another bowl, combine egg, sour cream, and water. Beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft and dough. Add the chives and feta. Place dough on a pastry mat and knead the dough together. The mixture will come together in about 10 to 15 kneads.

3.  Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or glass.  Reshape and roll dough to create more biscuits with excess scraps. Place biscuits on baking sheets.  

4.  Brush with egg wash and sprinkle with salt, black pepper, and paprika. Bake for 12-15 minutes. Serve warm. These biscuits are best eaten the day they’re made, but will last up to 2 days.

{ Yield:  20 biscuits }

I loved these biscuits.  They tasted bast right out of the oven.  I recommend eating them right away!  They didn't taste quite as good later in the day when I brought them to my party.

What did you cook this week?

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Happy New Year!

Happy 2013!

Here's hoping it's the best year yet.

{ Tasty Tuesdays will return next week Tuesday at it's regular time. }

Tasty Tuesdays: Honey Vanilla Marshmallows + Free Printable

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Welcome to Tasty Tuesdays!

I am re-posting this awesome recipe for homemade marshmallows!  I originally posted this two years ago.  But, they are so delicious, I didn't think you would mind.  And, I am including a free printable sheet of labels.  You still have time to make these and hand out as little gifts for Christmas!  The link to the labels is at the end of the post.

Also, there will not be a Tasty Tuesday party next week because of Christmas.  I hope you all have a wonderful holiday and enjoy time with your families.
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Have you noticed that everyone is talking about and making homemade marshmallows this year? Darby made them. Joy the Baker made them. Smitten Kitchen has made them. They seem to be quite the trend and it is one trend I wasn't about to miss out on.

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{ The recipe I followed was mostly from Joy the Baker, with a little of Smitten Kitchen mixed in; click on the links above to see their original recipes }

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Ingredients:

- 1/2 cup cornstarch

- 1/2 cup powdered sugar

- 1 cup cold water

- (3) 1/4-ounce packages unflavored gelatin

- 1-1/2 cups sugar

- 1/4 cup honey

- 2/3 cup light corn syrup

- 1/4 teaspoon salt

- 2 teaspoons pure vanilla extract

- half of a vanilla bean; seeds scraped out

 

.In a small bowl, whisk together cornstarch and powdered sugar. Coat a 9×13 baking pan (metal or glass) with non-stick cooking spray. Dust pan with small amount of powdered sugar and cornstarch mixture. Set both aside.

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Pour 1/2 cup cold water into the bowl of a stand mixer fitted with a whisk attachment. Pour the gelatin packs over the water and let sit for about 10 minutes.

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In a medium saucepan over medium heat, bring sugar, honey, corn syrup, salt, and remaining cold water to a boil. Stir until sugar is dissolved. Attach a candy thermometer the the side of the pan and bring mixture up to 240 degrees F (labeled as "soft-ball" on thermometer). Don't stir - just watch the pan carefully to make sure mixture doesn't boil over!

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When the sugar is heated to 240 degrees, turn on the mixer with the gelatin and water on to low speed. Carefully pour the hot sugar mixture in to the mixer bowl. Be careful not to pour the mixture onto the whisk - you don't want the hot mixture to splatter. Gradually increase the speed of the mixer until you have added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed (about 8 to 9 minutes). I'm sure you could also use a hand mixer for this - you just will be holding the mixer for a while!
 

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Pour in the vanilla extract and vanilla bean and beat for another 2 minutes.

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Spread the marshmallow mixture into prepared pan. I tried using a spatula to smooth out the mixture but found that it was too sticky and made more of a mess. I ended up just shaking the pan around a bit to level out the mixture. Top marshmallow with small amount (about 1/4 c.) corn starch and powdered sugar mixture and let set and rest, uncovered, for at least 4 hours, or overnight.

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After marshmallow has set, run a knife all along the edge of the pan to loosen marshmallow, and turn out on to a cutting board dusted with powdered sugar.
 

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Use a pizza cutter to cut the marshmallows. Spray the pizza cutter with non-stick cooking spray so that it doesn't stick.

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As you cut, toss the marshmallows with remaining corn starch and powdered sugar mixture. This helps the marshmallows not to stick. Trust me, they will be sticky!

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I ended up with 90 or so 1" marshmallow cubes. Marshmallows will keep in an airtight container for up to two weeks.

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Here is the gift tag I made:

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I divided the marshmallows up among treat bags that I found at Michael's.

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Add ribbon and a tag and you're all set for gift giving!   Who wouldn't enjoy a few homemade marshmallows to top hot chocolate?

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To print a sheet of tags, click here

Print out the tags on a 8-1/2" x 11" sheet of white cardstock. Trim along the edges and use a hole punch to punch a hole in each tag. I used a corner trimmer at each corner to make rounded corners. Use ribbon, twine, or string to attach tags to your gift bags. 

 

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Tasty Tuesdays: Baked Tomato Risotto


Welcome to Tasty Tuesdays!

This is the 100 week of Tasty Tuesdays!  How did that happen?!

I finally cooked this week - can you believe it?  it felt good to be in the kitchen again.  I made a delicious risotto that I had found and pinned on Pinterest.  It was so good.  And the best part - it is really easy to make.  The only real prep work is chopping an onion.  Also, you don't need to stand at the stove for an hour stirring the risotto - you bake it in the oven!

{ Recipe comes from Chatelaine }

Ingredients:
- 2 tbsp butter
- 1 onion, finely chopped
- 1 cup arborio rice
- 19 oz can stewed tomatoes (I used a jar of tomatoes that I canned this summer)
- 2 cups vegetable broth
- 1 tbsp dried oregano leaves
- 1 tsp each:  garlic powder, salt, granulated sugar
4.5 oz log of goat cheese
- 5 oz package of baby spinach leaves

Directions:
Preheat oven to 400F (200C). Melt butter in a large, ovenproof saucepan over medium heat. Add onion and stir often until soft, 5 min. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 min. Then stir in broth, seasonings and sugar. Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min. Stir in cheese and spinach. Spoon into bowls and enjoy!

The canned jar of tomatoes I used had basil and garlic in it, so it added an extra punch of flavor.

I had a hard time getting good photos - I made this at night and there was no natural daylight.  Boo.

This recipe is definitely a keeper - I know I'll make it again.  It would be great with grilled chicken breasts too.

What did you cook this week?

Party Rules:
1.  Add a link to the post you are linking up back to this post
OR
2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button and code on my side bar.  Thanks!

Holiday Cards from Minted

A few weeks ago I was contacted by the lovely people at Minted.  Have you ever visited their site?  Wow, I was really impressed with the beautiful cards on their site.

I loved that all of their cards have options - pretty envelope liners and return address label wrappers that coordinate with each design. 

You even have several options for the back of your card.  A solid color, a pretty pattern, or photos.

Different corner designs are another fun option.

Just a few of my favorite designs:

This is the coordinating envelope liner and wrapper for the card shown above.  So pretty, isn't it?

Most cards are offered in multiple colors.  Here are two different colors in the same design:

Another reason to love Minted?  Their products are the work of independent graphic designers all around the world.  Here's a little bit about Minted from their website:

"Minted is a global community of independent graphic designers and an online store that prints and sells the best of their designs in the form of paper goods.

Minted holds monthly design challenges for stationery, invitations, calendars, and other categories and all graphic designers are invited to enter. The Minted community selects the best designs in a highly competitive process, which gives us a top selection of the freshest, finest cards in the world. Winning designers earn cash prizes, a place in the Minted collection, and commissions on all sales of their designs."  



Minted isn't only for cards - they have an awesome selection of Party Decorations, calenders, stationary, business cards, and art prints.  Everything is beautiful!

 

If you don't have time to send out Christmas cards - I found a few New Years cards on Minted. 

I've only shared a few of the designs from Minted.  You will find pages and pages of different designs on their site.  My cards arrived yesterday - I can't wait to send them out!

Fine print:  Minted offered me my Christmas Cards in exchange for a blog post.  The opinions expressed here are 100% mine.  I really do love their cards!

Tasty Tuesdays: Turkey Meatballs with Spaghetti Squash

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Welcome to Tasty Tuesdays!

 

I am cheating again this week - the recipe I am sharing today is from November 2010.

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I made this a few weeks ago and it was delicious. It's a little different than the things I normally cook. First of all, there's meat! I don't even know if I've ever posted another recipe on my blog that included meat (other than bacon). I'm not really a vegetarian but I just don't cook meat much at home. I'm not really sure why? Anyways, the turkey meatballs were delicious. Even if you don't like the sounds of the squash, I would recommend making the meatballs. You could use them lots of different ways, definitely with traditional spaghetti.

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{Recipe from the October issue of Martha Stewart Living}

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Ingredients:.

•1 spaghetti squash (about 3 pounds), halved lengthwise

•salt and ground pepper

•1 tablespoon plus 1 teaspoon extra-virgin olive oil

•1 onion, finely chopped

•2 garlic cloves, minced

•1 1/2 teaspoons chopped fresh oregano

•1/2 ounce grated Parmesan cheese (3 tablespoons)

•1 tablespoon dried breadcrumbs

•8 ounces lean ground turkey

•8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)

•1 cup homemade or store-bought low-sodium chicken stock

•4 ounces baby spinach (about 5 cups)

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1. Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.

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2. Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
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3. Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.

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4. Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.

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5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

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I thought this recipe made for a perfect Fall or Winter meal. Enjoy!

 

What did you cook this week?

 

Party Rules:

1.  Add a link to the post you are linking up back to this post

OR

2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button and code on my sidebar.  Thanks!

 

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