This is one of my all time favorite recipes. It’s super easy, healthy and I make a big batch to put on everything. It’s particularly amazing with grilled chicken or lamb kebabs, or even as pita dip or salad dressing. It’s sneaky because if you make it with 0% yogurt, no one knows it’s actually healthy. I’ve also made it with dill, feta, parsley and cilantro for a different twist.
2 cups 0% Greek yogurt
1-2 teaspoons spicy Dijon mustard
1 lemon, juiced
1 large cucumber, seeded and roughly chopped
1-2 teaspoons honey (just enough to round out the yogurt)
1 garlic clove, chopped
1 bunch of mint
Salt to taste
Pepper to taste
Blend everything in the food processor, check for seasoning and enjoy. That is it my friends.
Posted in Apps, Healthy, Sides, Snacks
Tagged appetizers, diet, health, salads, sides, slimming, snacks, veggies
This was an excellent lesson in understanding that you should never have a glass of wine and think you can bake at the same time. I became immediately spastic after the first sip of Pinot. Flinging flour everywhere. When I was finished with these bad boys, there was biscuit debris all over me, in every corner of the kitchen, and caked on the dog too. I’ve tried approximately ten different recipes over the year, and even with my vino in hand, this is the only version to cut the mustard.
I found that my butter biscuits were fantastic right out of the oven (and apparently more easily processed by the arteries), but if you do not intend to serve them right away, they can seize up into lead weapons of war. I finally gave into using shortening, and I am happy to say that it made all the difference. From what I understand, bakers in the south prefer to use shortening because it makes for a more stable product, particularly in the heat. These stood the test of time (cocktail hour), and were also forgiving of errors in the baking process. For example, if you forget to add the shortening in the beginning, you can add it at the end (not recommended).
This recipe is courtesy of friend’s mother in Georgia. In my cooking frenzy, I tried to cut the flour with the shortening in my food processor; however, I quickly realized that the food-pro can only handle three cups of flour at a time. It’s an 11-cup bowl, so you do the math, but it’s true. It helps to halve the recipe.
I served these tasty mounds of love with country ham, pickles and mustard, and others with pimento cheese and black olives (see previous post) at an event for wine bloggers a Weygandt Wines (www.weygandtwines.com) in Cleveland Park, DC.
This recipe makes approximately 35 small biscuits.
1 1/2 packages yeast
5 tablespoons warm water
5 cups sifted all purpose flour
2 tablespoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 cup shortening
1 1/2 cups buttermilk
- Dissolve yeast in warm water. Sift dry ingredients together, then cut shortening into the flour mixture. Add buttermilk and yeast. Knead lightly but *do not let the dough rise*.
- Roll out and cut with a round biscuit cutter
- Put on a baking sheet touching each other (helps keep the biscuits moist)
- Bake for 20 minutes at 400 degrees. Brush with melted butter on top after baking.
That’s what David Allen Coe said, right? Or was he talking about Jack Daniels? I forget.
This week, I have several get togethers where I need to bring a little something something to satiate the goon squad. So I threw together a big batch of pimento cheese last night to use on burgers, and it made enough to be a spread, a dip, and a filling for tea sandwiches. I’m also thinking that it would be killer on nachos with black olives. (Wait, what kind of goons eat tea sandwiches?)
Here’s my favorite recipe. It will last for at least a week in the fridge. My friends from the south grew up eating this sharp and cheesy delight at cocktail parties and holidays, and my peeps from the north are captivated by its bright orangey/pink hue. You have to try it on burgers, straight up, no ketchup needed.
Pink 'n Juicy
8oz sharp white cheddar, shredded
8oz yellow cheddar, shredded
7 oz. jar of Pimentos, drained and rinsed
2/3 cup mayo
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (or more to taste)
1/2 teaspoon cayenne pepper (or more to taste)
Combine all ingredients in the food processor and pulse to combine. You will want the consistency to be somewhere between chunky and smooth. Taste for seasoning. Store in an airtight container for one week in the fridge.
I am a strong believer that early birds get the worms. I work out early, get to work early, and eat healthy early in the day. Life is about balance. Start out good, finish off bad…
In order to keep myself from weighing 500 pounds, I like to eat clean (ok, 10% of the time). This smoothie makes me feel virtuous before (or after) a serious goon-out oinker session. It’s breakfast, it’s a salad, it’s clean livin’, and it tastes like dessert (that might be pushing it, but it’s really tasty).
Salad Smoothie Shake (serves one petite goonette)
8 oz. unsweetened almond milk (you can also use water, juice, soy milk or skim milk)
1 scoop whey protein powder (preferably vanilla without added sugar)
1 tsp flax oil
1/2 ripe banana (use frozen ripe bananas to make the smoothie even more like a milk shake)
1 handful frozen pineapple (or mango)
1 handful fresh or frozen blueberries
1 handful fresh spinach
Add all ingredients into a blender and kick it into high gear to combine. I also like to add some of the following to mix it up from time to time:
- Toasted almonds
- Greens powder (available at Whole Foods)
- Ground flax seeds
- Any ripe berries
- Any greens
- Nut butters
- Coconut milk (lite)
Mmmmmmmmm…..can’t wait for my next burger.
Tastes much better than a salad...I promise