Buttermilk biscuits

adapted from Joanna Gaines' recipe from Magnolia Table

photo credit: https://food52.com/recipes/76989-jojo-s-biscuits

4 cups all purpose flour, plus more for the work surface
3 Tablespoons baking powder

1/2 tsp sea salt
2 tsp sugar

1 tsp baking soda

12 oz cold butter, cut into 1/2-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1 1/2 cups buttermilk, plus 1 tablespoon for brushing
Jam and/or butter, for serving

1) In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

2) Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

3) Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

4) Scrape the dough onto a floured work surface. Fold over twice.  Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick.

5) Use a floured 2 3/4 inch round cutter to cut out about 20 biscuits. Press straight up and down and do not twist cutter (as it seals the edges and deters rising).   Collect and pat out the scraps to cut more biscuits.

6) Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits. Place biscuit tray in the freezer for 15 minutes to refreeze butter before baking.

7) Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

8) Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with jam or butter.  Store leftovers in an airtight container at room temperature for up to 2 days.

NOTE: For longer storage, arrange the biscuits about 1/2 inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Mushroom, spinach, and Swiss cheese quiche

photo credit: https://www.rachaelraymag.com/recipe/spinach-mushroom-quiche

adapted from Joanna's Gaines recipe from Magnolia Table

2 T butter

1 small onion

8 oz baby bella mushrooms, sliced

2 oz baby spinach, roughly chopped

6 eggs

1 cup milk

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

8 oz shredded Swiss or gruyere cheese

1 unbaked pie crust

1) Preheat the oven to 350 degrees.

2) In a large saute pan, heat the butter over medium heat until melted. Add the onions and saute until tender, about 6 minutes. Add the mushrooms and saute until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute until wilted, 1 to 2 minutes. Remove from the heat and set aside.

3) In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the cheese. Pour the mixture into the unbaked pie shell.

4) Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

5) Remove from the oven and let stand until cool.

Chicken and wild rice soup

photo credit: https://www.gimmesomeoven.com/chicken-and-wild-rice-soup/

recipe adapted from Joanna Gaines Magnolia Table Cookbook

3/4 cups flour
1.75 tsp salt
1.75 tsp pepper
2.5 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
4T butter
1 small onion
1/2 cup diced celery

1/2 cup diced carrot
8oz baby bella mushrooms, diced
2 garlic cloves, minced
1/4 cup dry white wine
32oz chicken broth

18 oz wild rice blend, cooked according to package instructions

1.5 cups milk (optional)

1/2 cup heavy cream (optional)


1) In a large bowl, whisk together the flour and 1.25 tsp each of the salt and pepper. Add the chicken and gently toss to thoroughly coat the pieces in the seasoned flour. Remove the chicken from the flour, shaking off the excess, and set aside. Discard any remaining flour.

2) In a large soup pot, heat the butter over medium-high heat until melted. Add the onion, celery, and carrot and sauté until the vegetables are tender, about 5 mins.

3) Add the mushrooms and sauce until they give up most of their liquid and are lightly browned, about 5 mins. Add the garlic and saute until aromatic and lightly browned, about 30 secs.

4) Add the chicken and cook, stirring occasionally, until lightly browned, about 3 mins (it does not need to be cooked through).

5) Add the wine and cook until it is almost entirely evaporated, about 1 min. Stir in the broth and bring to a simmer. Reduce the heat and simmer for 10 mins.

6) Stir in the cooked rice, milk, and cream.  Simmer, stirring occasionally, about 20 mins.  Season with the remaining 1/2 tsp salt and pepper. Serve hot.

Lemon Dill Salmon

photo credit: https://chefsavvy.com/easy-pan-fried-salmon-with-lemon-dill-butter

2-3 lbs salmon

1/4 cup olive oil
1 Tablespoon Meyer lemon zest
juice of 2 Meyer lemons
2 tablespoons fresh dill
1 tsp sea salt

Make marinade and brush it generously over salmon, allow to marinate covered in the refrigerator for 1 hour. Broil in oven until done.

Burgers

photo credit: https://tasty.co/recipe/classic-hamburger

2 lbs ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons seasoning salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
whole grain hamburger buns

toppings: cheddar cheese, lettuce, tomato, red onion, sliced pickles


Mix meat and spices and press into flat patties. Cook on 400 degrees, flipping halfway through cooking. Toast buns before serving.

Instant Pot Steel Cut Oatmeal

photo credit: https://www.wellplated.com/instant-pot-steel-cut-oats

3 cups water
2 cups milk
2 cups steel cut oats
1/4 tsp sea salt


Stir together the water, milk, oats, and salt. Cover and seal. Cook on HIGH pressure for 5 minutes. Let the pressure release naturally for 10 minutes. Carefully remove lid and give the oats a big stir.