Cheddar Bay Biscuits

This past weekend, my hubby and I ordered in from one of my favorite Restaurants- Red Lobster. I have a few favorite dishes on their menu, in which I dream about from time to time. (I know, is it silly to dream about food? NEVER!! *WINK*). A few of my favorite dishes at Red Lobster is their Crab Linguine and their Coconut Shrimp with Coconut Dipping Sauce. Each of these entrees rank really high on my food list of Favorites. I also have another favorite which is not an entree-their Cheddar Bay Biscuits. These biscuits are truly out of this world! I swear we have our waiter or waitress bring us 3 platefuls when we eat there! Wow! What little piggies we are! I know we have NO SHAME when it comes to food! Good thing I try and work out everyday! :)

However, For those times that we can't make it to Red Lobster, I like to whip up a batch of Cheddar Bay Biscuits at home. This recipe came into my possession back in College when I was taking a Cooking class and has stayed in my cook book since. These biscuits are perfect to serve along side a soup or seafood dish. I like to serve mine when I make my super Yummy Sausage and Shrimp Gumbo or even a long side my Grilled Chicken Pasta with Creamy Tomato Sauce.

Try making some of these light and fluffy biscuits the next time you have a soup or pasta dish for dinner!

Cheddar Bay Biscuits

Ingredients:

1 c. bisquick mix

1/4 c. cheddar cheese, shredded (sometimes I use a little more cheese)

1/3 c. milk

1 Tbsp. Italian Salad Dressing

1/8 tsp. garlic powder

1/8 tsp. dried parsley

2 Tbsp. Butter

Directions:

Preheat oven to 450 degrees F. Line a baking sheet with Parchment paper. In a mixing bowl, combine baking mix, cheese, salad dressing and milk. Mix until dough is firm. Place dough on prepared pan using a small spoon or scoop.

Bake for 10-12 minutes or until Golden Brown. 

Combine melted butter, garlic powder and parsley in a small bowl. Brush over baked biscuits immediately after removing them from the oven. Serve Warm and Enjoy!

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Ashlee, The Culinary Queen

Valentine's Day Picnic Recipes

I am always looking for ways to have a little fun on the holidays with my family and taking your family on a picnic on Valentines day is a wonderful way to celebrate with them. Whether you throw down a blanket in your living room, over a desk at work (surprise your spouse) or at a nearby park (depending on the weather), this little outing can be a memorable one; especially with the right food!

A week ago, I tried out a new pulled pork recipe on my family and it was a huge hit. It cooks in the slow cooker which I love. This pulled pork recipe could be made the day before and then packaged into containers to take on your picnic. All that would be required is to take the meat mixture and spread on buns and serve on paper plates. Easy Peasy!

Along with that pulled pork sandwich recipe you need an easy side dish recipe! Now I don't usually like coleslaw but this coleslaw recipe is to die for! You can use an already bagged carrots/cabbage salad for convience and ease and then make a simple but delicious dressing to go over the top of it! Delish!

You can either serve this coleslaw is as a side dish or you can top it onto the Pulled pork Sandwiches. It balances out the tang!

For dessert, try taking these Queen Of Hearts Cheesecake Tartlets along. These can also be made ahead of time and they package and travel easy because of their size! They also easy to serve because they are in cupcake liners!

Make this Valentines Memorable and Special by going on a picnic with your loved ones and serving these yummy and easy recipes! Enjoy!

Pulled Pork Sandwiches

Ingredients:

1 (2 pound) Pork Tenderloin

1 (12 ounce) can Rootbeer

1 (18 ounce) bottle of BBQ Sauce ( I recommend Baby Ray's)

8 Hamburger Buns

Coleslaw

Directions:

Step 1: Place tenderloin in slow cooker/crockpot and pour root beer over the top of pork. Cover and cook for 6-7 hours on low or until meat falls apart and shreds easily. Drain the juices and pull the pork apart with two forks until it is shredded. Stir in BBQ sauce until well combined and warm in crock pot until ready to serve.

Step 2: Place some of the pork on the bottom of a Hamburger bun, top with coleslaw or bun.

Cupid's Coleslaw

Ingredients:

1 (16 ounce) bag of carrot and cabbage mix

2 T. diced onions

2/3 c. Miracle whip

3 T. vegetable oil

1/2 c. white sugar (or less)

1 T. White Vinegar

1/4 t. salt

1/2 t. Poppy seeds

Directions:

Step 1: In a large bowl combine coleslaw mix and diced onion.

Step 2: In a medium bowl, combine miracle whip, vegetable oil, sugar, vinegar, salt and poppy seeds by whisking ingredients together with a wire whisk. Pour mixed salad dressing over coleslaw mix and toss to coat. Chill at least 2 hours before serving so flavors have time to mesh! Enjoy!

* Pulled pork and coleslaw recipes/pictures are courtesy of Blogchef.com

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Ashlee, The Culinary Queen

Baked Zucchini Sticks with Marinara

As a family we have been trying to eat a little better and with that I have switched over to baking everything instead of frying everything in oil and butter. I have to honestly tell you that I have truly felt better since making this little change. I have more energy and can tell a difference in my whole well being. I recently came across this recipe on line and it is a huge hit at our home. I love French fries and this is the next best thing...Baked Zucchini sticks with Marinara Dipping sauce. These are guiltlessly delicious! My kids love them because they get to dip and dunk them. I love them because they are a perfect snack or even an impressive side dish! Plus as an added bonus the kids don't realize they are getting a helping of veggies! What mom doesn't love that?

Baked Zucchini Sticks with Marinara Dipping Sauce

Ingredients:

3 medium zucchini, sliced and cut into 3"X 1/2" sticks

1 Large Egg White

1/3 c. whole wheat seasoned breadcrumbs

2 tsp. Romano or Parmesean cheese, grated

cooking spray

1/4 tsp garlic powder

salt

Fresh pepper

Quick Marinara Sauce

Ingredients:

1 tsp. olive oil

2 garlic cloves, smashed

28 oz. can Crushed Tomatoes

1 small bay leaf

1 tsp oregano

2 Tbsp. chopped fresh basil or 1 tsp. dried basil

salt and pepper to taste

Preheat oven to 425 degrees.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to love. Cover and let simmer for 20 minutes.

In a small bowl, beat egg white and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumbs and cheese mixture a few at a time and shake to coat.

Place the breaded zucchini in a single layer and spary more cooking spray on top. Bake at 425 for about 20-25 minutes, or until golden brown. Serve with 1/2 c. marinara sauce for dipping!

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Ashlee, The Culinary Queen

Skinny Garlic Mashed Potatoes

There is no need to give up your favorite comfort foods when trying to cut calories and eat better!! These Skinny Garlic Mashed Potatoes are sure to hit the spot when you make this "lightened" up recipe using low fat ingredients, garlic and fresh herbs.

Skinny Garlic Mashed Potatoes

Ingredients:

Servings: 5 Servings - Size: 3/4 cup- Calories: 160

2 lbs. ( 4 medium) Yukon Gold Potatoes, peeled and cubed

4 garlic cloves, peeled and halved

1/4 c. fat free sour cream

1/4 c. Chicken broth

2 T. skim milk

1 Tbsp. Light Butter

salt to taste

dash of fresh pepper

1/4 c. herbs of your choice: parsley, thyme, or tarragon

Directions:

Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher, mash until Smooth. Season with Salt and Pepper to taste.

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Ashlee, The Culinary Queen

Savory Sweet Potato Fries

These sweet potato fries are sure to be a hit with your youngsters. My two cute kidlets can't get enough of these. I also don't feel so bad feeding these fries to them because they are baked and not fried. These fries are lightly coated with olive oil and then are lightly coated with two different seasonings. This is definitely a side dish you don't have to feel guilty about serving to your family!!! These fries go great with steaks, burgers, sandwiches or even a side dish for a special occasion such as Thanks giving!! These would also be a yummy after school snack!

Savory Sweet Potato Fries

recipe from "Jamie cooks it Up!"

Ingredients:

5 small yams ( sweet potatoes are whitish in color on the inside you want the lovely yellow colored yams for this recipe.)

3 T. Olive oil, or extra virgin

2 t. Montreal Steak Seasoning

1 t. Johnny's Seasoning Salt

Directions:

Peel your yams, and cut them into nice thin slices. Not too thin or thick. Just eyeball it. You want them uniform so they will all cook evenly. Place into a bowl and Drizzle with olive oil and coat with seasonings. Toss with your hands until all pieces of yams are coated with seasonings and olive oil. Place fries on two greased cookie sheets. Fries should not touch.. this will help all fries to bake evenly. Place cookie sheets in oven and Bake in a 400 degree oven for 8 minutes. After those 8 minutes are up take cookie sheets from oven and turn fries over with spatula and place back into oven for and additional 8 minutes. This helps the fries to cook evenly.

Dipping Sauce:

1/3 c. Miracle Whip

1/3 c. Sweet Baby Ray's BBQ Sauce (this is my favorite BBQ Sauce- you won't be disappointed in using this even if it is a little more pricey at the grocery store)

Mix until well combined. Refrigerate until ready to use. Serve with Sweet Potato Fries.

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Ashlee, The Culinary Queen

Spanish Rice

This rice is so spicy and delicious. I suggest serving it with the Grilled Lime Chicken Recipe. It compliments the chicken well. This rice is first browned and then simmers for 30 minutes with onions, green peppers, chicken broth and diced tomatoes and chilies until all the liquid is absorbed. I was a little hesitant about cooking rice on the stove in a sauce pan because I have never had much luck cooking rice, other than using a rice cooker. I was afraid that the rice wasn't going to be cooked all the way through and would be crunchy. I know that some of you know what I am talking about! Wink, Wink. Well, to put your palette to ease, just know that this is definitely a fool proof recipe; especially, for those of you that are new to the kitchen or are just embarking on any cooking quests. This is one tasty side dish, so don't be intimidated!! I know you will enjoy it!

Spanish Rice

Ingredients:
2 T. Vegetable Oil
1 cup Uncooked white rice
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cups water (I use chicken broth)
1 (10 ounce) diced tomatoes and green chilies
2 teaspoons Chili Powder
1 teaspoon Salt
Step 1:
In a deep skillet over medium heat add vegetable oil. Add rice, onion and green bell pepper. Saute' until rice is browned and onions are tender.
Step 2:
Stir in water or chicken broth and tomatoes and green chilies. Season with chili powder and salt. Cover and simmer for 30 minutes until rice is cooked and liquid is absorbed.
* Note: I stirred the rice about half way through the cooking time so it wouldn't stick to the bottom of the pan and burn.

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Ashlee, The Culinary Queen

Summer in Sicily Salad

I recently tried this salad while visiting my parents in Southern Utah a few weeks back. Whenever my parents know that me and my little family are coming for a visit, they roll out the red carpet for us. My mom especially goes the extra mile and cooks us delicious things to eat while we are there. My mom is one of the best cooks I know and I always look forward to going home for one of her home cooked meals. During our stay, My mom served this light salad. I love that it is versatile and you can use whatever fruits are in season: apples, strawberries, mandarin oranges etc. I also really love the crunch this salad has with the Caramelized nuts that are scattered throughout. The dressing also is tangy, so it is a nice compliment to the caramelized nuts. I love the sweet with the salty. This salad is really easy to make but takes some prep work. All the prep work is worth it though!! Try making this light salad for your next picnic or summer get together.

Summer in Sicily Salad

3/4 c. Red Wine Vinegar

3/4 c. Extra Virgin Olive Oil (must use extra virgin)
1/2 c. Sugar
3-4 cloves of garlic, freshly pressed
1/2 teas. paprika
1/2 teas. salt
1/2 teas. white or black pepper ( I use black because it is what I have on hand)
1 head of Romain lettuce, shredded
1 c. of desired fruit: Sliced strawberries, mandarin oranges(drained), apples, craisins.
Caramelized Nuts

Whisk together the first seven ingredients together. Store the dressing in the refrigerator until ready to use. Meanwhile, wash lettuce leaves and pat dry. Shred lettuce into salad bowl of your choice. Add fruit of your choice and mix around into the lettuce leaves. Add caramelized nuts. Store in the refrigerator until ready to serve. 30 minutes before serving remove dressing from the fridge and let sit at room temperature. Whisk dressing and pour over salad. Enjoy!
* The dressing makes more than enough for this salad, I only use about 1/2 of the dressing to coat the salad. Save the rest of the dressing for those that may want to add more to their salads or keep it in the fridge for up to two weeks.

Caramelized Nuts

2c. pecans, walnuts or sliced almonds
1/3 c. mayo
1/3 c. Brown sugar, packed

Preheat oven to 350 degrees. While oven is heating up, mix mayo and brown sugar together in small bowl until well combined. Then add nuts and mix until well combined. Spread nuts evenly into a greased 9X13 pan. bake for 10-15 minutes until bubbly and light brown. Let cool for several hours before adding to your salad.

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Ashlee, The Culinary Queen

Cherry Delight Salad

I grew up eating this salad and I love it! It is one of those salads my mom made for our spring and summer BBQ's. It is light, creamy and irresistible. In my opinion, it is almost a dessert instead of a salad. When I took a cooking class in college, we all had to do a food demonstration for one of our assignments. One of my friends/classmates at the time made this salad for her food demo. She had a slight variation to the recipe that she grew up on. Her recipe called for mini marshmallows. I love both variations!!

Cherry Delight Salad

1- 20 oz. Crushed Pineapple, Drained
1- 12 oz. Cool Whip
1- 8 oz. can of sweetened condensed milk
1 -20 oz. can Cherry pie Filling
2 c. mini marshmallows(optional, but I love them in this salad)
1- Drain your pineapple to remove excess pineapple juice.
2- In a Bowl, Mix sweetened condensed milk with Cherry pie filling until well combined.3- Add crushed pineapple to the bowl and mix into cherry/milk mixture.4- Fold Cool whip and mini marshmallows until all ingredients are combined.
5- Chill in Fridge until ready to serve.

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Ashlee, The Culinary Queen

Southern Favorite

I really truly believe that I should have grown up in the South! I love all Southern Foods and with that said, it is probably because they use a lot of butter in their cooking! I do believe that the well known Food Network Star Paula Deen and I would be kindred spirits if we got to hang out for an afternoon. I love her cooking and I love that she makes it a point to use real butter. Besides the South's home-cooked food, who can resist a Southern Accent. I Love it!!!
I thought I would share my Home made Macaroni and Cheese recipe. Don't waste your money on the Mac and Cheese that comes in a box because this recipe is out of this world! I also like eating leftovers the day after because the flavors have a little more time to blend together. Plus, my kids love it! My little boy requests this recipe more than the Boxed Mac and Cheese at the store. I add ham or hotdogs to make it a main dish rather than for just a side dish. Enjoy!

Ashlee's Southern Mac n' Cheese

1 2/3 c. dry small elbow macaroni, cooked and drained
2 T. cornstarch
1 teas. salt
1/2 teas. dry mustard
1/4 teas. black pepper
1 can (12 fl. oz) evaporated milk
1 c. water
2 T. butter or margarine
2 c. shredded sharp cheddar cheese, divided

Preheat Oven to 375 degrees. Grease a 2 quart casserole dish. Combine cornstarch, salt, mustard and pepper in a medium saucepan. Stir in evaporated milk, water and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 c. cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. Bake for 20-25 minutes or until cheese is melted and light brown.
Note: To transform Mac n' cheese from a simple side dish to a savory one-dish meal, add 1 c. chopped ham or hot dogs, after milk mixture comes to a boil.

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Ashlee, The Culinary Queen

Spicy Baked Sweet Potato Fries

One of my favorite things to order at a burger joint is Sweet Potato Fries. I always feel a little less guilty for wolfing down sweet potato fries than if I had ordered the traditional fries (because of the nutrients that are found in Sweet Potatoes). Lately, I have been in search for an "out of this world" sweet potato fry recipe that would be a healthy alternative to the greasy stuff you'd find at Burger Joints. I think I have finally found a recipe that is all that and a bag of "chips!" This recipe calls for seasonings that are on hand in your spice cabinet and a couple of good sized Sweet Potatoes or Yams. My kids love these baked fries and don't even notice that they aren't soaked in grease and drive thru ordered. You can make these as a snack, or a side dish for burgers or baked fish!

Spicy Baked Sweet Potato Fries

6 sweet potatoes, cut into French fries (I use two huge potatoes)
2 tablespoons canola oil
3 tablespoons taco seasoning mix
1/8- 1/4 teaspoon of cayenne pepper

1. Preheat the oven to 375 degrees.
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

**Note: My hubby and I like things spicy so we enjoy using 1/4 teaspoon of cayenne pepper. It is very spicy with the 1/4 teaspoon so if you are faint of heart in the heat department then I would recommend going with 1/8 teaspoon of cayenne pepper. Also the original recipe asks that you cook the fries at 425 degrees but I feel like the fries cook too fast and get burned so I like to reduce the temperature. Keep your eye on the fries after the first 30 minutes of cooking, they tend to cook fast and can burn.

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Ashlee, The Culinary Queen