Posts by rachelschultz

PARMESAN & PARSLEY BISCUITS (WITH REFRIGERATED BISCUIT DOUGH!)

May 14, 2018

Let’s dress up some ready made biscuits. You take butter. You melt butter. Add in garlic powder. Pour butter into base of a pan with cheeses and fresh parsley. You face the “pop” of a can of biscuit dough. You have nice biscuits. The rest of the details below. The store-bought rolls of biscuits are good; don’t get me wrong. But, this little recipe takes them to the next level. They are a little dressed up treat to add to a weeknight dinner.

OR BREAKFAST!!

Parmesan Parsley Biscuits With Refrigerated Biscuit Dough

Parmesan & Parsley Biscuits (With Refrigerated Biscuit Dough!)
Makes eight biscuits

3 tablespoons butter, melted
1 teaspoon garlic powder
1/4 cup grated parmesan
1/4 cup shredded mozzarella
2 tablespoon chopped fresh parsley
1 can refrigerated jumbo biscuit dough (16.3 ounces)

Preheat oven to 425 degrees.

In a small bowl, stir melted butter with garlic powder. Pour butter into base of a 9×13 baking dish to coat the bottom. Sprinkle over parmesan, mozzarella, and parsley.

Arrange biscuits over cheeses. Bake for 15-17 minutes.

Parmesan Parsley Biscuits With Refrigerated Biscuit Dough Parmesan Parsley Biscuits With Refrigerated Biscuit Dough Parmesan Parsley Biscuits With Refrigerated Biscuit Dough

4.0 from 1 reviews
PARMESAN & PARSLEY BISCUITS (WITH REFRIGERATED BISCUIT DOUGH!)
 
Author:
Ingredients
  • 3 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • ¼ cup grated parmesan
  • ¼ cup shredded mozzarella
  • 2 tablespoon chopped fresh parsley
  • 1 can refrigerated jumbo biscuit dough (16.3 ounces)
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small bowl, stir melted butter with garlic powder. Pour butter into base of a 9x13 baking dish to coat the bottom. Sprinkle over parmesan, mozzarella, and parsley.
  3. Arrange biscuits over cheeses. Bake for 15-17 minutes.

Adapted from Life in the Lofthouse.

Parmesan Parsley Biscuits With Refrigerated Biscuit Dough

Let’s dress up some ready made biscuits. You take butter. You melt butter. Add in garlic powder. Pour butter into base of a pan with cheeses and fresh parsley. You face the “pop” of a can of biscuit dough. You have nice biscuits. The rest of the details below. The store-bought rolls of biscuits are good;

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SESAME CHICKEN WONTON CUPS

April 26, 2018

Let me first address what I know you’re thinking. Wonton wrappers are going to be really specialty and hard to find. Expensive too. But they are not! I get mine at kroger and a pack of a lot is only like $2.50. With just a muffin tin you can make these really easily and feel ritzy. I hope to be invited to like new year’s eve party at bruce wayne’s house, so I can bring these apps. (We will ignore that bruce wayne’s gatherings WOULD NOT be potluck style.)

If you’re having an occasion and you’re like hey, I want to make a really good app. Pull out my best work for this event. Then here we are. One more thing, used your leftover wonton wrappers for this wonton soup!

Okay one more more thing, this recipe calls for tahini and I take seriously sharing a recipe that calls for a weird ingredient that you may have to buy. BUT tahini is really cool – actually just ground sesame seeds and great for lots of eastern cooking. It has a long shelf life and a good sized jar is only about $5, so I can endorse going for it.

Sesame Chicken Wonton Cups

Sesame Chicken Wonton Cups
Serves 24 wonton cups

1/4 pound chicken breast
2 tablespoons tahini
2 tablespoon soy sauce
2 tablespoons honey
24 wonton wrappers
Cooking spray
15 snow peas, sliced thinly
1 carrot, sliced thinly
2 green onions, sliced
Cilantro
Black sesame seeds

Preheat oven to 350 degrees.

Place chicken in the base of a sauce pan. Cover with one inch of water. Bring water to a boil over high heat. Once boiling, reduce heat to simmer. Cover and allow to cook for 10-12 minutes, until no pink remains. Remove chicken from water and allow to cool.

Whisk together tahini, soy sauce, and honey. Slice chicken thinly into small pieces and place in bowl, tossing to coat with sauce. Refrigerate chicken for one hour.

Cut corners off of wonton wrappers and spray both sides with cooking spray. Place wrappers into a muffin tin. Bake for 12 minutes, until golden.

Fill wrappers with chicken, snow peas, carrot, green onion, and cilantro. Top with black sesame seeds.

SESAME CHICKEN WONTON CUPS
 
Author:
Ingredients
  • ¼ pound chicken breast
  • 2 tablespoons tahini
  • 2 tablespoon soy sauce
  • 2 tablespoons honey
  • 24 wonton wrappers
  • Cooking spray
  • 15 snow peas, sliced thinly
  • 1 carrot, sliced thinly
  • 2 green onions, sliced
  • Cilantro
  • Black sesame seeds
Instructions
  1. Preheat oven to 350 degrees.
  2. Place chicken in the base of a sauce pan. Cover with one inch of water. Bring water to a boil over high heat. Once boiling, reduce heat to simmer. Cover and allow to cook for 10-12 minutes, until no pink remains. Remove chicken from water and allow to cool.
  3. Whisk together tahini, soy sauce, and honey. Slice chicken thinly into small pieces and place in bowl, tossing to coat with sauce. Refrigerate chicken for one hour.
  4. Cut corners off of wonton wrappers and spray both sides with cooking spray. Place wrappers into a muffin tin. Bake for 12 minutes, until golden.
  5. Fill wrappers with chicken, snow peas, carrot, green onion, and cilantro. Top with black sesame seeds.

Adapted from Healthy Seasonal Recipes.

Sesame Chicken Wonton Cups

Let me first address what I know you’re thinking. Wonton wrappers are going to be really specialty and hard to find. Expensive too. But they are not! I get mine at kroger and a pack of a lot is only like $2.50. With just a muffin tin you can make these really easily and feel ritzy.

READ MORE

WHITE WINE CREAM SAUCE TORN BREAD CASSEROLE

April 23, 2018

If we’re going to do a casserole, I need to not feel like a slob. I find most of them to be a little too school-lunch-slop for my liking. This one is far from that! Toasty torn bread keeps this casserole tasty and full of substance. Also the slight posh-ness of a white wine cream sauce. That’s right, posh. WITH A CASSEROLE. Shredded chicken, some greens to keep it sensible. And a little bit of lemon which is so bright and a delight AS USUAL.

White Wine Cream Sauce Torn Bread Casserole
Serves four

1 onion, chopped
4 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
2 cups spinach
1/4 cup white wine
2 tablespoons flour
1 and 1/2 cups half and half
1/2 teaspoon lemon juice
1 rotisserie chicken, shredded
6 cups torn bread

Preheat oven to 450 degrees.

Saute onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper with 1 tablespoon olive oil in a skillet over medium heat for 6 minutes. Add spinach and cook 2 more minutes.

Add white wine and cook 5 more minutes.

Add flour to pan and stir constantly for 30 seconds.

Add half and half, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to high and bring to a boil. Remove from heat.

Fold shredded chicken into sauce and transfer to a 9×13 baking dish.

Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.


WHITE WINE CREAM SAUCE TORN BREAD CASSEROLE
 
Author:
Ingredients
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 cups spinach
  • ¼ cup white wine
  • 2 tablespoons flour
  • 1 and ½ cups half and half
  • ½ teaspoon lemon juice
  • 1 rotisserie chicken, shredded
  • 6 cups torn bread
Instructions
  1. Preheat oven to 450 degrees.
  2. Saute onion, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper with 1 tablespoon olive oil in a skillet over medium heat for 6 minutes. Add spinach and cook 2 more minutes.
  3. Add white wine and cook 5 more minutes.
  4. Add flour to pan and stir constantly for 30 seconds.
  5. Add half and half, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Increase heat to high and bring to a boil. Remove from heat.
  6. Fold shredded chicken into sauce and transfer to a 9x13 baking dish.
  7. Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.

Adapted from Martha Stewart

If we’re going to do a casserole, I need to not feel like a slob. I find most of them to be a little too school-lunch-slop for my liking. This one is far from that! Toasty torn bread keeps this casserole tasty and full of substance. Also the slight posh-ness of a white wine cream sauce. 

READ MORE

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