PARMESAN SHORTBREAD BISCUITS

PARMESAN SHORTBREAD BISCUITS

PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins

Serves: 25-30

INGREDIENTS
3.5 oz / 100g salted butter, chopped (Note 1)
3.5 oz / 100g parmesan cheese, grated (Note 2)
3.3 oz / 95g plain flour
For rosemary flavoured biscuits
1 tbsp rosemary leaves, roughly chopped (or 2½ tsp dried rosemary)

INSTRUCTIONS
Two Ways To Make The Dough
Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
Make the biscuits
Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ ⅓" thick rounds.
Place the biscuits onto the baking tray at least 2cm / 1" apart.
Bake biscuits for 12 minutes or until light golden.
Stand on trays for 5 minutes then transfer to a wire rack to cool.

NOTES
1. If you don't use SALTED butter, please add ½ tsp salt.

2. To make this super easy, I use store bought grated parmesan cheese. The fresh kind from the refrigerator section (I get mine from Harris Farm Markets), not the fake parmesan in the pasta aisle!

100g/3.5oz parmesan cheese is approximately ¾ cup BUT it is important to weight it rather than measure it by cup because the weight by volume of grated parmesan cheese varies greatly between brands, freshly grated vs store bought grated.

3. Sometimes, you will end up with a small ridge around the rim of the biscuit. You can see it a bit in the photos but sometimes they are even more prominent. If you want a perfect, evenly golden surface with no ridge, use a flat bottom glass and lightly press on the surface of each biscuit on the baking tray.

4. Adapted from this recipe from Taste.com.au

Crispiest Potato Latkes Ever

FOUND HERE: http://www.purewow.com/recipes/The-Crispiest-Potato-Latkes-Ever

MAKES 4 SERVINGS
START TO FINISH: 40 MINUTES

INGREDIENTS

1 small onion, peeled and halved

4 large Yukon Gold potatoes (or 2 large russet potatoes), peeled

1 egg, lightly whisked

Salt and freshly ground black pepper

⅓ cup neutral oil (like canola, peanut or olive)

3 tablespoons unsalted butter

Sour cream, as needed for serving

Applesauce, as needed for serving

DIRECTIONS

1. Place a large, clean kitchen towel on your counter, and place a box grater on top of it. Grate the onion on the coarse section of the grater. Remove the grater, wrap the shredded onion in the towel and squeeze over a large bowl (or your sink) to remove excess moisture. Transfer to a large bowl.

2. If the towel is very damp, open it to a new section or get a fresh towel. Grate the potatoes on the coarse section of the grater over the towel. As you finish each potato, squeeze out the moisture as you did with the onion. Repeat until all the potatoes are grated and squeezed. Transfer to the bowl with the onion. Toss the mixture to combine. (Note: If the mixture still feels wet to the touch, dry it one more time.)

3. Add the egg and mix to combine. Season with salt and pepper.

4. In a large skillet, heat the oil and butter over medium-high heat. Working in batches, scoop ⅓ cup of the potato mixture into the hot oil and butter. Use a spatula to flatten slightly. Cook until golden and crisp, 3 to 5 minutes per side

5. Serve immediately, with sour cream and applesauce on the side.

NOTE: I like ketchup so that is also an option I would serve

Choco-Hoto-Pots

INGREDIENTS

BUTTER FOR RAMEKINS
¾ cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
¾ cup superfine sugar
3 tablespoons Italian 00 flour (see note) or all-purpose flour
½ cup white chocolate chips

PREPARATION

Place baking sheet in 400-degree oven. Butter four 2/3-cup ramekins and set aside.
Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips.
Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

At My Table; Turning A Kitchen Into Child's Play.

Note:Italian 00 flour is available online and at specialty food markets.

HONEY BALSAMIC SHEET PAN CHICKEN

HONEY BALSAMIC SHEET PAN CHICKEN
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

INGREDIENTS

¼ cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
¾ teaspoon dried rosemary
½ teaspoon red chili flakes
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds chicken breasts (4 each), trimmed
1­½ pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed

DIRECTIONS

Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).

In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme,
rosemary, chili flakes, salt and pepper. Stir well to mix.

Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.

While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.

Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.

Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.

Bake marinated honey balsamic chicken on top of green beans and potatoes on sheet pan

Lauren von Hagel | TipHero

Return the sheet pan to the oven. Bake for 30 to ­40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).

Allow the chicken to rest for 5 to ­10 minutes. Spoon the pan juices over the top of each chicken breast before serving.

REUBEN CASSEROLE

Serves 6-8

Ingredients

6 slices rye bread, divided
1 pound pastrami or corned beef, thinly sliced or shaved
1 (14.5 oz.) can sauerkraut
4 cups Swiss Cheese, shredded
1 cup dill pickles, chopped
1 cup milk
1/3 cup Thousand Island dressing
1/4 cup mustard
3 large eggs
2 teaspoons caraway seeds

Directions

Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.

Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.

Cover with remaining beef, caraway seeds and cheese.
In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.

Pour wet ingredients evenly over the casserole, then top with breadcrumbs.

Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.

Remove from oven and serve hot.
Recipe adapted from Cheese Cutters Corner

Creamy Cucumber Salad

Author: Holly N.
Serves: 8 servings

Ingredients
Follow Spend With Pennies on Pinterest for more great recipes!
2 long english cucumbers
½ cup plain greek yogurt (or sour cream)
3 tablespoons mayonnaise or dressing (I used light)
¼ cup fresh dill, chopped
3 tablespoons white vinegar
½ teaspoon white sugar
salt to taste

Optional: ⅓ cup sliced white onion

Instructions


Peel the cucumbers and cut in half lengthwise. Scrape out the seeds and slice into ¼" slices.

Combine all dressing ingredients and toss with cucumbers. Refrigerate 1 hour before serving.