DANIELLE AT HOME

Appetizers

Cheddar Drop Biscuits

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This post was originally published on September 6th, 2018.

On Sunday’s I like to go all out an make a really delicious dinner. I make lots of sides and sometimes I even make dessert, all from scratch. We have a nice glass of wine and linger at the table a little longer then normal. This is one of our favourite weekend traditions. These biscuits are a highly requested Sunday night side. They go well with just about everything.

Easy Cheddar Biscuits

Super Simple Cheddar Biscuits

These biscuits are so savoury and delicious. They’re rich yet light and so easy to make. The chives in these biscuits add a delicious light onion flavour to these biscuits that pairs really well with cheese in these biscuits. Plus the chives cut the richness in the biscuits and add a freshness.

I love to serve these at a bbq, but I’ve brought these to thanksgiving before and they were a big hit. They’re also super delicious with chicken soup. And if there are leftovers they go great with eggs and bacon for breakfast! I’ve even make these in a large size and used them for egg sandwiches (so yummy!).

Cheddar Biscuits

These biscuits are also super easy to make. They only use one bowl and since they are drop biscuits there’s not rolling and cutting. Just scoop them out, and drop them on the tray! So dang easy and such a crowd pleaser. Let me know if you try these, I’m sure you’ll love them!

Danielle xo

Cheddar Biscuits

Cheddar Drop Biscuits

Cheesy, buttery drop biscuits. The perfect side year round.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 biscuits
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup salted butter, cubed
  • 1 cup cheddar cheese, shredded
  • 1 cup milk
  • 2 tbsp salted butter, melted
  • 2 tbasp chives, chopped

Method
 

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.
  2. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder. Add butter and cut into mixture using a pastry cutter or fork until butter is coated in flour and is the size of peas. Add in cheddar cheese, chives and stir to combine. Pour in milk and stir until mixture comes together.
  3. Scoop dough out a heaping 1/4 cup of dough per biscuit. Space evenly on baking tray. Bake for 12 minutes. Brush with melted butter and return to the oven for 3 minutes or until tops are golden brown. Serve warm.

Notes

Adapted from Cooking Classy

 

Two Ingredient Flax Crackers

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Two Ingredient Flax Crackers

I am always on the hunt for healthy and yummy snacks so when I come across a recipe that’s super simple filling and healthy I have to try it. Since I follow the F-Factor diet (read about it in my monthly goals) getting as much fibre into my system everyday is super important to me. When I saw Megan Shanley’s flax cracker recipe on instagram I knew I had to try it out and make it my own. I have been making these non stop for a few months. I tweaked the recipe to my liking, and now I’m ready to share this with all of you.

The main ingredient in these crackers are flax seeds you will get tons of fibre and omega-3’s in every single serving. Pair them with a your favourite dip or spread and I think you will be blown away by how satisfying such a simple snack can be. Personally I like to spread a little bit of herb and garlic cream cheese on them or even use them as a salad topper. Another thing I think they would be yummy with is some salmon or tuna salad. That’s next up for me to try!

Two Ingredient Flax CrackersTwo Ingredient Flax CrackersTwo Ingredient Flax Crackers

The method to make these crackers is super simple. Just soak the flax seeds overnight, mix it one egg white and the seasonings of your choosing. My favourite combo is rosemary, garlic and onion. Then spread the mixture out on a baking sheet and bake at 275°F until the crackers are nice and crispy! Once they are cooled break them into small pieces and enjoy. See what I said, they’re super easy!

If you give these a try let me know what flavour combination you try. Next on my list is everything but the bagel seasoning! Happy snacking!

Danielle xo

 

Two Ingredient Flax Crackers

Flax Crackers

Healthy fibre filled crackers
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cup whole flax seeds
  • 1/3 cup water
  • 1 egg white
  • 3/4 tsp salt
  • 1 tsp rosemary
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder

Method
 

  1. Mix flax seeds and water together in a bowl. Soak for 12 to 18 hours in you fridge.
  2. Preheat oven to 275°F Mix soaked flax seeds with egg whites salt and seasonings.
  3. Line a baking sheet with partchment. Pour cracker mixture onto partchment. Use a second piece of partchment to press out the mixture into and even layer about 1/4 of an inch thick.
  4. Bake for 45-60 minutes until the cracker is dry and the edges pull away from the partchment. Break into small pieces and enjoy.

Notes

Adapted from Megan Shanley's (@fabulousfiber_) instagram post.

Queso Dip

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Want to really kick your next Mexican feast up a notch? Make homemade queso. It’s actually really easy!

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Ok guys today I am sharing what might be the best recipe I’ve ever shared! Seriously this queso dip is bomb! And it’s insanely easy to make for any party or even for Cinco De Mayo! Which check your calendars is coming up on Sunday!

I love queso whether its from the best tex-mex restaurant or out of a jar from the grocery store I will eat it. I do prefer to eat real food though, not necessarily health food but really food with ingredients I actually recognize. Most commercially prepared queso has processed cheese, some how it’s gross and delicious at the same time. I won’t judge you for having either opinion! Also please note although I will eat processed queso from a jar I won’t eat Cheese Wiz or Velveeta… go figure!

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This queso recipe has jalapeños, onions, cumin, cream cheese, chipotle, jack cheese and sharp cheddar! Defiantly the kind of ingredients I want in my queso. This recipe has just enough spice to warm your mouth but isn’t over the top. Personally I like my salsa hot, my queso medium and my guacamole mild. Anyone else?

Essentially you cook the jalapeños and onions together then add the rest of the ingredients and heat together slowly. Seriously simple. Serve it warm with lots of chips! Or pour it over chips and your favourite nacho fixings for the ultimate and most delicious nachos you’ve ever tasted.

Ok guys this recipe is a must make for Cinco De Mayo!

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Queso Dip

Yields: 4 servings

Ingredients:

  • 1 tbsp Butter
  • 1/4 cup Onion, diced
  • 1 Jalapeños, chopped with seeds and ribs removed (keep the seeds if you like it spicy)
  • 2 Garlic Cloves, minced
  • 1 tsp Cumin
  • 2 ounces Cream Cheese
  • 1 1/4 cup Whole Milk
  • 8 ounces Sharp Cheddar Cheese, grated
  • 8 ounces Monterey Jack Cheese, shredded
  • 1 tbsp All Purpose Flour
  • 1 Chipotle Pepper in Adobo, finely minced
  • Salt to taste

Directions:

In a fry pan over medium low heat sauté onions, garlic and jalapeños until loft and onions are translucent. Season with cumin and continue to cook for another minute or two. Add cream cheese to the pan. Melt and combine with vegetables. Add milk to the pan and warm through.

Combine shredded cheese with flour. Add cheese and flour to the pan. Heat and stir until the cheese fully melts. Stir chopped chipotle peppers to the mixture. Taste and adjust salt and seasonings accordingly.

Serve warm with tortilla chips.

Adapted from Half Baked Harvest.

 

 

 

Winter Grain Salad with Glory Dressing

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Simple delicious whole food ingredients smothered is the best dressing ever invented.

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Happy Saturday guys! I’m popping on here today to share a staple salad and a dressing that can be used to make just about anything taste delicious! This recipe is actually adapted from a recipe my husband got from an old roommate. Many years ago my husband, then boyfriend made us glory bowls for dinner. It was one of the first dinners he ever cooked for me. At this time I was still living at home and honestly hadn’t cooked much, he was the better cook back then. I watched him prep the ingredients, cook rice, grill chicken and make the most amazing dressing. I was so impressed! Since then his recipe for glory dressing has evolved and the scrape of paper the recipe was written on is scribbled with notes and splattered with soy sauce. Isn’t that a sign of a well loved recipe? I think so.

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The best thing about the recipe I’m sharing today is how customizable it is. Today I’m sharing a simple but hardy salad full of whole grains and delicious vegetables. I’ve added grilled chicken, crispy tofu, sliced steak and soft boiled eggs to this salad to round out the meal. You can also switch up the vegetables, add cucumber and pickled red onion, or ad roasted cauliflower and sweet potatoes. The world is your oyster. This is really just a jumping off point for your own creativity!

Now the dressing, it’s made up of olive oil, tahini, soy sauce, apple cider vinegar, garlic and sesame oil. I recommend making this dressing in a blender or a magic bullet. You can make it by hand, but I like the magic bullet because it emulsifies the oil and makes the dressing super creamy. Also you can skip the step of chopping garlic, because lets be honest chopping garlic is the worst!

Once the dressing is made pick your favourite grain and veggies toppings, assemble and smother with dressing. You won’t regret it!

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Winter Grain Salad with Glory Dressing

Yields: 2 cups dressing & 4 salad bowls

Salads:

  • 3 cups Brown Rice, cooked
  • 4 Cups Spring Mix
  • 2 Carrots, raw grated
  • 4 Beets, cooked sliced
  • Optional: chicken, steak, crispy tofu, soft boiled egg

Dressing:

  • 3 tablespoons Tahini
  • 1/2 cup Soy Sauce
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Water
  • 2 Garlic Cloves
  • 1 cup Olive Oil
  • 1 teaspoon Sesame Oil

Directions:

Add dressing ingredients to a blender, blend until smooth and emulsified.

Place a bed or rice into bowls or on plates, top with spring mix, sliced beets, grated carrots and optional protein toppings. Drizzle dressing over the salad. Serve immediately.

Dressing keeps up to week in your refrigerator.

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Winter Grain Salad with Glory Dressing - YUM!
Winter Grain Salad with Glory Dressing - YUM!

Baked Brie Braid – 2 Ways!

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It’s officially the holiday season, so you know what that means. Lots of holiday entertaining! Today I’ll be sharing a super quick and easy appetizer idea for your next party.

Baked Brie Braids are the perfect way to impress your guests without a lot of effort. It looks fancier then your standard cheese wheel, but it really doesn’t take much effort. I’ll admit it’s barely a recipe.

The two flavours of Bakes Brie Braids I’m sharing today are a classic fig jam and a savoury sun-dried tomato pesto. This couldn’t be easier since all you have to do is assemble and bake… like I said barely a recipe.

Even though it’s crazy easy it’s also crazy delicious and is a really show stopper at any party! Put it alongside some roasted cashews and you’re ready for cocktails!

Baked Brie Braid – 2 Ways

Serves: 8-10

Ingredients:

  • 2 Sheets Puff Pastry
  • 6-8 Slices of Brie Cheese
  • 2 Tablespoons Fig Jam
  • 2 Tablespoons Sun-dried Tomato Pesto
  • 1 Egg, beaten
  • Optional: Pine Nuts or Walnuts for garnish 

Directions:

Preheat the oven to 400 °F. Line a baking sheet with parchment paper and set aside.

Gently mark your puff pasty with a knife to section off the pastry into thirds vertically. Do not cut through the pastry.

Spread fig jam down the center of the puff pastry. Top with 3-4 slices of brie. Using a small knife cut the outer sections of the puff pastry into 1 inch strips. Fold the strips into the centre to cover the cheese and jam, alternating sides to form a braid. Brush the braid with egg wash.

Repeat the steps with the sun-dried tomato pesto.

Place the two braids on the prepared baking sheet. Bake for 25 minutes or until the puff pastry is golden brown. Remove from the oven and top with nuts if desired. Allow to cool for 5 minutes before serving.

Adapted from Entertaining With Beth.

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Roasted Butternut Squash Soup with Sage

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Every year I make butternut squash soup and every year I’m underwhelmed. It never turns out very flavourful. Over the past year I’ve been cooking with all kinds of squashes a lot more then I used to. We love eating acorn, butternut and delicata squash. I’ve been roasting, mashing, topping salads and making sauces out of squash constantly. So when I made soup this year I was ready to get it right. And I did just that! This recipe is rich is flavour, easy to make and great for work day lunches.

In this recipe I roast butternut squash, onions and garlic in the oven until caramelized and browning. I also add fresh sage and delicious brown butter which takes the soup to the next level!

I like serving this soup with so super fast homemade croutons or to make it a really filling me some cooked apple sausage. Both are great options.

Roasted Butternut Squash Soup with Sage

Yields: 8 servings

Ingredients:

  • 1 Medium Butternut Squash, peeled and chopped
  • 1 Medium Onion, chopped
  • 2 Cloves of Garlic
  • 1/2 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons of Butter
  • 2 Teaspoons Fresh Sage, chopped
  • 6 Cups Low Sodium Vegetable Stock
  • Optional: Salt and Pepper, to taste

Directions:

Preheat oven to 400 °F. Spread out chopped butternut squash, onions and whole garlic cloves on a large baking sheet. Toss with olive oil, salt and pepper. Roast in the oven for 30-40 minutes until soft and squash begins to caramelize.

In a large soup pot melt the butter on medium heat. Continue to cook the butter in medium heat until it becomes golden and brown buts form on the bottom of the pot (3-5 mins). Reduce heat to low and add chopped sage. Sauté sage until fragrant and starting to crisp, about a minute. 

Add onions, butternut squash and garlic to the pot. Stir mixture to combine. Add the vegetable stock. Bring soup to a simmer for at least 30 minutes.

Using an immersion blender blend soup until completely smooth (If using a traditional blender allow soup to cool before blending). Return soup to pot. Taste the soup, add salt and pepper to taste if needed.

Serve with your favourite soup toppings and sides.

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