My 9 month energy burst has officially hit. I want to clean, clean, clean which is tough since, you know, hi big belly. The urge to clean is so bad that I’ve actually started going through the thousands of photos stored on my computer. And lucky for you, I’ve found a few food pictures that I had forgotten about.

This is one of our favorite sides and I had completely forgotten about it in my pregnancy haze. I used to make it anytime I made enchiladas, burritos, anything like that. I don’t know how authentic it is but I’m a fan of anything with lots of cumin.

It’s especially tasty with shrimp enchiladas.

Mexican Rice

Ingredients

1 cup rice
2 cups chicken broth
1/4 onion, finely chopped
1 jalapeno, seeded and chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
1 clove garlic
1/2 – 1 teaspoon cumin, depending on your taste
salt and pepper

Instructions

  1. Bring broth to boil in a medium sauce pan. Add rice, onion, jalapeno, and tomato. Season with bouillon cube, garlic, cumin, salt, and pepper. Bring to a boil and reduce to low. Let simmer for about 20 minutes.
http://fakeginger.com/mexican-rice/


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These are my favorite biscuits ever. Not only are they delicious but they’re super simple. One of my least favorite things to do in the kitchen is use a pastry cutter. I cannot stand using a pastry cutter and I hate cleaning them even more. So guess what! These guys don’t need one. There’s absolutely no butter to cut in!

I was a little skeptical the first time I tried them since it’s the butter that gives biscuits the nice flakiness that everyone loves but these truly are delicious. They work great with sausage gravy or a delicious jam.

Sweet Cream Biscuits

from Baking: From My Home to Yours

Ingredients

2 cups all-purpose flour
1 tablespoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1-1/4 cups heavy cream

Instructions

  1. Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter, and line a baking sheet with parchment or a silicone mat.
  2. Whisk the flour(s), baking powder, sugar and salt together in a bowl. Pour about 1 cup of the cream over the dry ingredients, grab a fork and start tossing the ingredients together. If necessary, add more cream, a spoonful at a time, until you'e got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading - 3 or 4 turns should be just enough to bring everything together.
  3. Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don't worry if the dough isn't completely even - a quick, light touch is more important than accuracy.
  4. Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get them ost you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting - just add a couple more minutes to the oven time.)
  5. Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.
http://fakeginger.com/sweet-cream-biscuits/
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A few months back I bought The Sweet Melissa Baking Book on complete impulse after seeing a baking group using it. I participated in the group for two weeks and then the next recipe called for ricotta. At that point, the thought of ricotta made me nauseous so I dropped out of the group and I haven’t picked up the book since then until recently.

I was thumbing through the book looking for holiday-ish recipes (because having a newborn isn’t going to be enough to keep me occupied in December apparently) and these butterscotch cashew bars called out to me. They looked so simple and I’m a sucker for anything with cashews. And a shortbread base? Oh man, I went to the store that day to get the ingredients.

I made them on a football Sunday and the pan was gone by the time our guests left. They were just gobbled up and everyone raved about them.

Butterscotch Cashew Bars

from The Sweet Melissa Baking Book

Ingredients

1/2 pound (2 sticks, or 1 cup) butter
1 cup firmly packed light brown sugar
1 & 1/4 teaspoons kosher salt
2 & 1/2 cups all-purpose flour
11 ounces butterscotch chips
3/4 cup light corn syrup
1 tablespoon plus 1 teaspoon water
2 cups roasted salted cashews

Instructions

  1. Preheat oven to 350F. Spray a 9x 13 pan with cooking spray. Using two sheets of parchment paper, line the pans width and length, creating a parchment sling. Spray parchment paper with cooking spray.
  2. Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.
  3. In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.
  4. Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.
http://fakeginger.com/butterscotch-cashew-bars/
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I read a lot of food blogs. I mean, a lot. I occasionally save recipes to make but for the most part, I just enjoy looking at the pictures and reading the reviews. So it was really weird when I couldn’t get this macaroni and cheese out of my head after seeing it on Ezra Pound Cake. I seriously couldn’t stop thinking about it.

It seems like a basic macaroni recipe with the elbow noodles and sharp cheddar. But then you mix up eggs and cream and all kinds of goodness to pour over top. I topped mine with more cheddar and panko before putting it in the oven.

It is absolutely the. best. thing. ever and this is coming from someone who doesn’t like macaroni and cheese that much. Since you cube the cheese instead of shredding it, you get super gooey cheese throughout it. And the grated onion? I’ll never make mac and cheese without it again!

Mac & Cheese

Ingredients

1 cup elbow macaroni
1/2 cup extra-sharp cheddar cheese cut into 1/2-inch cubes
2 tablespoons flour
3/4 teaspoon salt
3/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
2/3 cup plain yogurt
1 egg, lightly beaten
1/4 cup grated onion, loosely packed
3/4 cup heavy cream
1/2 teaspoon Worcestershire sauce
1/2 cup grated extra-sharp cheddar cheese
1/2 cup panko bread crumbs

Instructions

  1. Preheat the oven to 350 degrees F. Butter a baking dish
  2. Cook the macaroni according to the package directions. Drain, and transfer to the baking dish. Mix in the cubed cheddar cheese.
  3. In a medium bowl, mix the flour, salt, dry mustard, pepper, cayenne pepper and nutmeg. Add the yogurt, followed by the egg, and whisk to blend. Stir in the onion, cream and Worcestershire sauce. Pour this custard over the macaroni and cubed cheese, and stir to blend.
  4. Mix grated cheese and panko bread crumbs together. Sprinkle evenly over the surface of the custard.
  5. Bake until the custard is set around the edges of the dish but still a bit loose in the center, about 30 minutes. Remove from the oven, and cool for 10 minutes.
http://fakeginger.com/mac-cheese/

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I have been meaning to share this recipe forever now. It’s what I go to most often when I can’t think of anything else to cook or if I’m too tired to do anything else. It;s that easy and a definite man (and boy) pleaser.

All you do is take boneless chops and make little foil packets:

Sprinkle some lemon pepper (I like a lot, like the top picture but I usually go easy for the boys) and then dot with butter. Sometimes I’ll add a little worcestershire or steak sauce. Fold the packets up, place on a baking sheet, and bake at 350 for 30 minutes or so depending on the thickness of your chops.

Easy, delicious, and cheap!

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