Ham and Cheese Scones

These were just too good.  I don't even know what else to say.  These scones literally melt in your mouth, and remind  me of my Cheddar Parmesan Biscuits (found here) but these have more Cheddar than Parmesan and have ham and no garlic.  I wouldn't change anything about these scones, though. They are so darn good!  I think using heavy cream instead of milk/buttermilk makes a big difference...it makes these scones so much richer...just the way I like it.  The cream is definitely the cause of the melt-in-your-mouth effect.  But the ham is probably the star of this savory scone.  I insisted on getting fresh Virginia Ham from the deli in our grocery store because I had been wanting to make this ham and cheddar scone recipe. One thing I love about ham is how versatile it is.  They can jazz up omelets, be built into sandwiches, mix in a casserole, or star in this soft and buttery scone. Scones are generally sweet, not salty, but these savory scones are now my favorite. They are little triangles of buttery bread goodness, packed with the salty flavor of ham and cheddar cheese and the mild flavor of green onion. They're easy to prepare and work as either a side dish or a breakfast.  These seriously lasted minutes in my house.  I was actually really angry at my parents because they ate them all when I wasn't looking before I could grab a third.  My new rule: the cook gets the last one!

Yield: about 8 scones

Ingredients:

2 cups (8 1/2 ounces) All-Purpose Flour
3/4 teaspoon salt
1 tablespoon baking powder
2 teaspoons white sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
3/4 cup shredded cheddar cheese
1/4 cup shredded Parmesan chese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
1 cup cooked ham pieces - about 1 inch, torn from the slices
3/4 cup + 2 tablespoons heavy cream or whipping cream, or enough to make the dough stick together

Instructions:

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly crumbly.
3) Mix in the cheese, chives, and ham till evenly distributed.
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7) Brush the scones with a bit of cream; this will help their crust brown.
8) Bake the scones for 15-17 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. 

adapted from Heat Oven to 350

King Ranch Mac and Cheese

I first spotted this recipe on the cover of a Southern Living Magazine, and I knew I had to make it.  This takes comfort food to a whole new level.  It's cheesy, creamy, slightly sticky, and filled with different flavors that make this way more unique than the classic macaroni and cheese.  There are peppers, chicken, and lots of tex-mex spices that give this so much wonderful flavor.  It tastes just like cheesy chicken enchiladas!  I absolutely LOVE the crispy, cheesy crust that forms on top of this dish too.  My family and I ate so much of it in one sitting, and my friend and I gobbled the rest of it up a few days later as leftovers.  My friend said it was one of the best macaroni and cheeses she'd ever had and loved how there was chicken in it.  The next time I make this, I think I'm gonna try substituting other things for the chicken, like crab or - omg! ----> lobster!!!  Mmmm.  I'll let you know how it tastes!  This also makes amazing left overs...it tastes just as delicious a few days later.  This is such an easy, quick, super yummy dish that will definitely be a regular on your weekly dinner menu.

You can find this recipe here.

Favorite Meatloaf

I know what you're thinking...."ewww, mealoaf!!"  The name isn't exactly the most appetizing thing, but it's one of my favorite dinners.  My mom and I made this recipe last night, adapted from a recipe on Allrecipes, and it was sooooo delicious!  The best meatloaf I've ever had.  The recipe is incredibly easy, and took us no time at all to whip up.  I've made many meatloaf recipes, usually the ones with a ketchupy glaze on top, and I've been looking for the perfect one for a while.  Well..this is it.  It is not as sweet as most meat loaf recipes I've had, because it has a small amount of ketchup (compared to the amount of salt) and no brown sugar.  However, it has a richer, moister, saltier, cheesier, and buttery flavor...which I love.  It also makes fabulous meatloaf sandwiches for the next day.  I recommend serving this with mashed potatoes and veggies for a delicious, comfort-food-for-the-soul meal.

Ingredients:

1 slice of bread, torn in half

• 1 1/2 pounds lean ground beef
• 1/2 cup crushed buttery round crackers
• 3/4 cup shredded Cheddar cheese
• 1 (1 ounce) package dry onion soup mix
• 2 eggs, beaten
• 1/4 cup ketchup
• 2 tablespoons steak sauce
• 
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the bread halves in one layer on the bottom of a 9x5 loaf pan (this soaks up any leftover grease form the meat).
3. Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into the 9x5 inch loaf pan, on top of the bread slices.
4. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.  Discard the bread pieces that are cut out.

Cheesy Garlic Chicken

   

Who doesn't love cheesy, buttery, chicken?  This is a perfect comfort food recipe: chicken breasts dipped in garlic butter and cheddar bread crumbs, then drizzled with more butter and sprinkled with crushed croutons.  Mmmmmm.  I served this a few days ago with my cucumber tomato salad recipe, found here.  The combo was so delicious together and my parents wouldn't stop telling me how amazing the meal was.  I can't wait to experiment with this recipe by using different cheeses, breadcrumbs, and crackers/croutons.  I want to try it with Ritz crackers and white cheddar cheese next(:

Ingredients:

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry, italian seasoned bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 cup crushed croutons
• 8 skinless, boneless chicken breast halves - pounded thin

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, and pepper.  Sprinkle some breadcrumbs (not from the mixture) onto the bottom of a 9x13 inch baking dish in a thin layer.
4. Dip each chicken breast in the garlic butter to coat, then press into the cheddar bread crumb mixture. Arrange the coated chicken breasts in the 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.  Sprinkle crushed croutons on top, lightly pressing them onto the chicken to keep from falling off.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Rich and Creamy Au Gratin Potatoes

   

  

This is now one of my favorite side dishes. And I'm very proud to say that I created the recipe myself(:  It's the perfect comfort food addition to any meal.  The white cheddar in the sauce makes it so full of cheesy, delicious flavor, and the milk gives it an amazing creaminess.  I can't wait to experiment with different cheeses! I made this for my family's Easter dinner this year, served with roast beef and broccoli, and it was incredible.  It made the meal so perfect.  My dad insisted that we have the meal as an Easter tradition each year...and my mom and I definitely agree.

Yield: about 10 servings

Ingredients:

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, chopped into medium/big chunks
• salt and pepper to taste
• 4.5 tablespoons unsalted butter
• 4.5 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 3 cups milk
• 2 1/4 cups shredded sharp white cheddar cheese
• 1 cup Italian breadcrumbs 

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the chopped onion, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven, removing the aluminum foil for the last 20 minutes.

Shepherd's Pie

     

 

Are you Irish?  Well, I am.  So Saint Patty's Day is pretty exciting to me.  My family always has an Irish dinner, and this year I insisted that we have Shepherds Pie.  One of my favorite meals ever is the Shepherds Pie at the Cheesecake Factory (my happy place).  If you've never had it, then get it...but it's HUGE.  Ever since I ate it, I get a major craving for it every now and then. I created this recipe for Saint Patrick's Day this year, and it was a huge hit. My mom, dad, and I each had thirds.  And it makes incredible leftovers (it didn't degrade at all in the fridge!!).  Unlike most Shepherd's Pie recipes, this one has a packet of gravy in the beef, which makes it super flavorful and juicy.  It also provides a nice gravy with the mashed potatoes if you like to mix it all together.  Just the thought of this Shepherds Pie gets my excited...you start with a creamy, melt-in-your-mouth layer of mashed potatoes with an incredible >crust of cheese< on top, then you dig into the oh-so-flavorful and juicy beef and vegetables.  Mmm...I will definitely be making this very often, not just on Saint Patrick's Day.  And you don't need to be Irish to love it! ;)

Ingredients:

• 5 medium yukon gold potatoes (or russet), peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1/2 cup frozen peas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1/4 cup Worcestershire sauce 
• 1 packet brown gravy mix mixed with 1 cup water
• 1/4 cup shredded Cheddar cheese

Directions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire sauce, and gravy mixture. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of carrots and sprinkle frozen peas ontop. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Cheese Gougére

 

I recently took a cooking class at a local country club, and this was one of the many fantastic recipes that was provided.  I had never tasted gougére before, but I immediately fell in love with them after the first bite.  Cheesy, moist inside, crispy outside, light, salty goodness.  The original recipe we had was actually made with Gruyere cheese, but when I made it at home there wasn't any in the house, so I used a mixture of Parmesan, Cheddar, and Mozzerella. I ended up liking my version even more.  Which is saying a lot because the Gruyere ones were incredible.  I recommend serving this with the Puree of Apple-Rutabaga Soup (found here).  The soup is also a recipe that the country club provided us with, and they paired the soup and the gougére together.  My family gobbled this up so fast...you have no idea.  Feel free to use whatever cheese you'd like, but I highly recommend my mixture.  Good quality cheese is best also.

Yield: about 15 Gougéres

Ingredients:
1 cup water
7 tablespoons unsalted butter
1 pinch kosher salt
pinch of sugar
1 1/4 cups all purpose flour
4 to 5 large eggs
1/2 cup grated cheddar cheese
1/2 cup grated parmesan cheese
2 tablespoons grated mozzerella cheese
white pepper (optional)


Instructions:
1.  Preheat oven to 450 degrees F.  Line two baking sheets with parchment paper.
2.  Mix together the cheeses, and set aside.
3.  In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil.  Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
4.  Transfer the mixture to a bowl beat with an electric mixer for about 30 seconds at medium speed to cool slightly.  Add 4 eggs one at a time and continue to mix until completely combined and the batter has a smooth, silky texture.  Stop the machine and lift up the beater to check the consistency of the batter.  The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg.  Check again and, if necessary, add the yolk.  Finally mix in 3/4 cup of the cheese mixture and adjust the seasoning with salt and white pepper. 
5.  Drop by tablespoonfuls onto the baking sheets (you can use a pastry bag if desired), leaving about 2 inches between the gougéres as the mixture will spread during baking.  Sprinkle the top with about 1/2 teaspoon of the remaining grated cheese and bake for 7 to 8 minutes or until they puff and hold they're shape.  
6.  Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes.  When the gougéres are done, they should be a light golden brown color.  When you break one open, it should be hollow, the inside should be cooked but still slightly moist.
7.  Remove the pans from the oven a serve the gougéres while hot.

Cheddar Parmesan Biscuits

I made these biscuits last week as a last minute side with my mom's world famous chili, and they turned out phenomenal.  They pair so well with chili, especially on a cold winter night.  The butter mixture that you brush on them adds a little boost of flavor that really takes them over the top and incredibly flavorful.  They look very presentable too - definitely inviting - ...golden brown with little pieces of cheese showing that makes you just have to grab one!  They're slightly crusty on the inside, while buttery and moist on the inside. My mom says they are the best biscuits she's ever had, and has asked me to make them almost every night.  Now all she talks about is the most perfect meal: these biscuits, my lucky collard greens, and ribs.  Not gonna lie...that does sound like an amazing meal; talk about the ultimate comfort foods!  

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1 tablespoon dried minced onion
• 1/2 cup shredded Parmesan cheese
• 1 1/2 cups shredded sharp Cheddar cheese
• 6 tablespoons buttermilk (or until the batter comes together)
• 2 tablespoons butter, melted
• 1/4 teaspoon garlic salt

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
3. Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Combine melted butter and garlic salt in a small bowl, and brush on top of hot biscuits.  Serve warm.