Tag: Sargento

Recipe of the Week – Savory Bacon Cheddar Biscuits

Posted on by Cruisin Brian

Some mornings we eat a quick breakfast so that we can get out on the trail, the water, or off to whatever adventure awaits, but other days we like to move a little slower and cook a good breakfast.  This biscuit recipe is on the side of King Arthur Gluten Free All-Purpose Baking Mix and with a few minor modifications, it has become one of our all-time favorite breakfasts!
Preheat the oven to 400º.
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Combine 2 ¼ c King Arthur Flour Gluten Free All-Purpose Baking Mix, 1 c thick shredded Sargento sharp cheddar cheese, ½ c Hormel bacon pieces, ¼ c sliced green onions, and ½ t garlic powder. I also love to use about 2 T minced garlic chives in place of the green onions when I have them.  In a pinch, 1 T dried chives will work.
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Pour 1 c half and half over the top and break 2 large eggs into the bowl.  Mix everything together until a soft dough forms.  Unlike traditional biscuits, don’t worry about over mixing, the more you mix, the better the flour will absorb the liquid.
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Spoon heaps of dough onto a baking sheet sprayed with cooking spray to make 6-8 biscuits.  Pat each biscuit down until it’s about 1 inch thick.  If they are too thick, they do not bake as well in the center.
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Bake in the oven for 15-18 minutes until golden brown and let cool 10 minutes.  Serve warm with butter.  When baking any gluten free item, the cook time is often longer than flour counterparts.  You cannot always rely on the visual appearance because they may not brown as you would expect, and the center will seem too wet if you use a toothpick to test it. This is why the cooling time is really important with any gluten free baked goods.  This setting time allows the biscuit to get crunchy on the outside and lets the starches set in the center giving a texture more like a traditional flour biscuit.
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We love these the next day with a scrambled egg in the middle as a sandwich.
Here is the original recipe from King Arthur and our modifications are in the recipe below.

Savory Biscuits

Preheat oven to 400º
Combine all ingredients in a mixing bowl and mix into a soft dough.
Spoon dough onto a baking sheet sprayed with cooking spray.  Pat dough into rounds about an inch thick.
Bake 15-18 minutes until golden brown and let cool 10 minutes before serving.

Recipe of the Week – Taco Rice Salad

Posted on by Cruisin Brian

Taco Rice Salad has all the favor of tacos or nachos without the calories of chips or wraps. We enjoy it as a quick dinner or even leftover for lunch. It reminds us a little of the popular bowls at places like Hothead or Chipotle.
Start out mincing some garlic and tossing it a skillet with a pound of ground beef over medium high heat until browned. When it’s almost done add 1 cup of frozen corn kernels to thaw them out. If you are using fresh corn add it to the salad later. In a separate pot, make the yellow rice mix according to instructions. We use Zatarain’s Yellow Rice and Laura’s Lean Beef.
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Drain out the fat and add 3 cups of cooked yellow rice, 1 t each ground cumin and chili powder, and 1/4 t each salt and pepper (you may want to omit the salt, some of the rice mixes are pretty high in sodium). Let the whole mixture cool slightly.

On each plate, place about 1 1/2 cups of chopped romaine lettuce, 1/2 cup of chopped tomato, 1/4 cup of drained black beans, and a sprinkling of chopped red onion (also the corn if you’re using fresh).
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To make dressing combine 2/3 cup each of Greek yogurt and salsa with 1 t chili powder and 1/2 t ground cumin in a bowl.  We like Pace Salsa and Fage 2% Greek Yogurt.
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Spoon beef mixture over lettuce and top with Sargento shredded cheddar cheese and dressing. Serves 4-6 hungry people.
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Here’s the original recipe from myrecipes.com and here is my modified version:

Taco Rice Salad

Salad:

  • 1 pound ground round
  • 1 garlic clove, minced
  • 3 cups cooked yellow rice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups torn romaine lettuce (about 10 ounces)
  • 3 cups chopped tomato (about 1 1/4 pounds)
  • 1 cup frozen whole-kernel corn, thawed or 2 ears
  • 1/2 cup chopped red onion
  • 1 (15-ounce) can black beans, rinsed and drained

Dressing:

  • 2/3 cup fat-free sour cream
  • 2/3 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Remaining ingredient:
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
To prepare salad, heat a large nonstick skillet over medium-high heat. Add beef and garlic, and cook until browned, stirring to crumble. Add frozen corn (if using). Drain; return beef mixture to pan. Stir in rice, spices, and salt and pepper.  Cool slightly.

Layer lettuce, tomato, fresh corn( if using), onion, and beans on plates.

To prepare dressing, combine Greek yogurt, salsa, 1 teaspoon chili powder, and 1/2 teaspoon cumin, stirring with a whisk.
Top with 3/4 cup rice mixture, 1/3 cup of dressing, and about 1 1/2 tablespoons cheese.

 
Let us know what you think of this make at home version of your favorite restaurant bowl.

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