Hello biscuit fans and biscuit fans-to-be! I have created a variation on my Buttermilk Biscuit recipe that will get even those on the biscuit fence excited. Being a Southern Girl at heart (and by birth in Chattahoochee County, Georgia), it’s in my DNA to love biscuits, but it was the work of most-of-a-lifetime to get the recipe just right. And what do I do when I think I’ve mastered something? Mess with it, of course. Like most of my pandemic-era recipes, this new biscuit was developed when I wanted to make something for my family, in this case for breakfast, without having to go to the store. I looked in the refrigerator that morning and saw just a bit of leftover ham and Swiss cheese (not enough for even one sandwich) and that was all it took. These beauties were born. (By the way, no one understands how my brain works. Not even me. Science is baffled.)
These Ham and Swiss Buttermilk Biscuits are amazing on their own, or slathered in Sausage Gravy (hey, we all need more protein after 8 months indoors). Don’t let the idea of biscuit making intimidate you. With simple ingredients and simple directions, you’re going to make something amazing! (Read more…)
Hi friends! It’s been a while since I’ve checked in with you, and for that I apologize. I don’t know about you, but it has been pretty darn stressful around here. There are some days that I just want to hole up with my family and then there are some days that I hate absolutely everyone and I just want to lay in bed and binge an entire season of The Real Housewives of Anywhere Else. That being said, I’m still cooking most days and you can usually find my current creations on my Instagram Story, but actually writing up a recipe and posting it can be more than my brain can handle. I’m sure you all understand. I will try to do better.
One thing I haven’t slacked on is making some kind of treat for the Emergency Room staff who work with The Boy day in and day out. No matter what is going on with me, no matter how I’m feeling, whether I like The Boy that day or not, I still push myself to make them something every Saturday to say “THANK YOU” for everything they do. It doesn’t matter how you feel politically, if you are an intelligent human being existing in 2020, you know that we are facing a serious health crisis, and these people put themselves on the line every damn day. Some days are worse than others, for sure, but they never know what is going to walk through those doors from one minute to the next. So if I can make them the best damn Dark Chocolate Caramel Oatmeal Rye Bars they’ll ever taste, by golly I will!!
You should go make some for someone you want to thank, even if that person is you. Especially if that person is you (Read more…)
Hi guys! I hope everyone is having a safe and happy end of Summer! Last week I shared my family’s new obsession, Greek Chicken Skewers with Tzatziki Sauce, and I’d like to introduce it’s best friend, Greek Salad with Herb Marinated Feta. This incredible salad has been on repeat almost weekly (sometimes twice in a week) ever since we went into quarantine 865 years ago, and knowing that it’s on the day’s menu immediately brightens our mood. Who knew that a salad could make anyone so happy? Yes, it’s perfect with the chicken skewers, but it’s also amazing with some orzo tossed in for a filling main dish salad, and it’s customizable with whatever fresh vegetables you have on hand.
I know, I know, it’s almost Fall, so why am I posting a refreshing Summer Salad? Because, despite the oppressively rude heat and humidity, I can’t let go of the Summer and the safety of everyone staying home a little while longer, and also this salad is so dang good that sometimes I don’t care about seasonality. (Read more… )
French toast is one of the few dishes that evokes an image of my father in the kitchen. He didn’t spend a lot of time there (he was a mow the lawn, play the guitar kind of guy), so there aren’t many of those. But he had his specialties: Biscuits and gravy, hard seared slices of Jimmy Dean sausage with scrambled eggs, and French Toast with lots of Log Cabin Syrup. I hadn’t had French toast in years, when suddenly I found myself making the best French Toast I can ever remember eating. (Sorry, Dad.) The sudden appearance of French toast on this particular day came out of boredom. I needed an activity, I decided to make bread, I went fancy and made it swirly, thought about how that was too much swirly bread to “just eat”, made French toast. Welcome to Cynthia’s brain! It’s always buzzing in here. Mostly about food (Read more…)
Frittatas are one of the most deceptive weapons I have in my culinary arsenal. They look super fancy and never fail to impress, but no one needs to know that they can be easily made from almost anything you have in your pantry. A kind of ‘Choose your own adventure” – with eggs! You can take almost any savory flavor combination and frittata-cize it, like the frittata I based on my favorite bagel combination. This morning I decided to riff off of a frittata I used to make when I worked in a pastry shop: an Italian frittata with Italian sausage, sautéed veggies, and double the cheese for double the flavor (Read more… )