My love for biscuits started in my grandmother’s kitchen as she would almost always have them around for many family gatherings, big or small. I have many memories of grabbing a biscuit just as it was coming out of the oven and watching the steam come off as I eagerly sliced it in half. I would then add some butter and watch as it melted into the center. That was the point in my life when I learned that one of life’s simple pleasures is that of freshly baked bread.
Biscuits are perfect anytime of the day and in any season of the year. These drop biscuits are like summer on a plate with the corn and chives added into the dough for a fresh and seasonal approach. They could not be more easy to make as you simply mix up the dough, scoop up individual portions and plop them onto a baking sheet and into the oven. At the last minute I chose to add a sprinkle of sea salt to the top of each biscuit before placing them in the oven and believe me when I say this is not a step to be ignored.
These biscuits are incredible on their own but I imagine turning them into a biscuit sandwich by adding a slice of tomato, a smear of mayonnaise, and a bit of basil would have your taste buds running wild . Note to self, I must try that ASAP.
I like to think my grandmother was smiling down at me as I pulled these soft and fluffy biscuits out of the oven and sharing our memories together along with my family.
Corn and Chive Drop Biscuits (Vegan)
- 1 Cup Almond Milk
- 2 Cups All-Purpose flour
- 2 Teaspoons apple cider vinegar
- 1 Tablespoon baking powder
- ½ Teaspoon baking soda
- ¾ Teaspoon salt
- 4 Tablespoons non-dairy unsalted butter, cut into pieces (like Earth Balance)
- 1 Cup fresh corn kernels
- 2 Tablespoons chopped fresh chives
- Preheat oven to 450 degrees
- Whisk Almond Milk and vinegar together and set aside. In a large bowl mix together the dry ingredients.
- Add in the cold butter pieces to the dry ingredients. Using your fingers, combine the butter into the flour mixture until it resembles course bread crumbs. Make a well in the center of the mixture and pour in the milk. Mix with a wooden spoon until slightly combined. Dough will be sticky .
- Quickly mix in the corn and the chopped chives.
- Turn dough onto floured surface, flour hands and fold dough 5-6 times(add more flour to the surface or dough as needed).
- Form dough into a 1 inch square shape, handling as little as possible. Use a 1" thick biscuit cutter or the rim of a drinking glass to portion out the dough into biscuit rounds. Repeat and place biscuits on a greased baking sheet. Sprinkle with sea salt.
- Bake 13-15 minutes or until the biscuits are puffed and lightly browned.
- Serve immediately.
- Allow extra biscuits to cool completely before storing in an air tight container.
Good Morning. Does anyone else go to bed already thinking about their first cup of coffee upon waking up in the morning? I love waking up before the kids do, which some people will find is crazy early, and enjoying that first cup of coffee while the sun is still down and all is quiet. Every night this week I’ve prepared the coffee pot before going to bed so all I have to do in the morning is flip on the switch and wait for the coffee maker to work its magic. It’s all about the little things that make me happy, and my morning routine (and love for caffeine) is one of them.
Anyway, moving on, any big plans for the weekend? Is it 5,000 degrees outside where you are too? Sunday I’m attending a cooking class in order to cash in a gift card I received for Christmas that will expire at the end of the month, but other than that we have no other set plans. I know it won’t take long though for our weekend to fill up and Monday morning will come all too quickly.
I hope you all have a great weekend.
The ultimate PB&J
This Pie will be happening soon
50 Free Workout Videos.
For those days when you can’t get out of the house and you need something quick and easy
I love opened faced sandwiches so obviously I’m loving this toast.
I finished this book yesterday and if you like a good page turner then I would recommend it. I didn’t think this book was as good as The Good Girl, also by the same author, but it still sucked me in and I couldn’t put it down (especially towards the end). Kubica is a maser at throwing in different twist and turns and she certainly knows how to keep her readers hanging on till the very end.
Speaking of books that keep you guessing till the end, check out this list for a few more page turners for the summer
Linking up with Heather over at Life in Leggings
Being part of a community with so many talented bloggers and cooks I’m always feeling inspired by new creations and the things they’re cooking in their kitchen. This months Recipe Redux theme is a good one, as it pushed me to try one of the many recipes I’ve saved from some of the other redux members.
June 2016 – Theme
June Theme: Celebrate a ReDuxer!
For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.
This challenge was a little difficult for me, simply because I had a hard time deciding which recipe to choose. In the end I chose The Foodie Dietitian Kara Lydon’s vegan carrot cake overnight oats that I’ve had pinned for a while now and haven’t got around to trying yet. I’m a big fan of oats and eat them several times a week for breakfast and I’m always looking for new ways to change it up. I was excited to give this new to me flavor combination a try and I certainly don’t need much convincing to eat something that resembles cake for breakfast.
I came across Kara’s blog after joining The Recipe Redux Group several years ago and I’ve been following her since. You know that feeling you get when you come across a blogger (or someone from another social media platform in this crazy internet world we live in) and think, “We would totally be friends in real life”. That’s exactly how I feel about Kara. Not only is she passionate about food and creating a healthy lifestyle but she also shares my love for yoga and traveling. Kara is a registered dietitian, nutritionist and yoga teacher who believes that the secret to a holistically happy life is nourishing your body, mind, and spirit.
I followed Kara’s recipe for these overnight oats exactly as it is, making two separate batches for both my husband and I. Verdict: We both loved it and it’s definitely making its way into a regular rotation in our house. It has the perfect mix of fats, whole grains and protein making it a satisfying breakfast to get you through the morning. I love all the different taste and textures from the soft and creamy oats, chewy raisins and crunch from the walnuts. It’s the perfect breakfast to make in advance as you simply throw it together the night before and grab-n-go the next morning. Breakfast, my friends, doesn’t get much easier than that!
Carrot Cake Overnight Oats (Vegan)- Recipe Redux
- ½ cup gluten-free rolled oats
- ¾ cup unsweetened almond milk
- ¼ cup grated carrots
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla
- ½ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- 2 tablespoons raisins
- ¼ cup walnuts, chopped
- Combine all ingredients into a bowl and mix together until combined.
- Store covered in the refrigerator overnight.
- Give it a quick stir in the morning and enjoy!
TGIF! What a week. This was the last week we have open till the end of July so I decided to finally bite the bullet and seriously commit to potty training Scottie. We’ve given it several runs in the past with no such luck and lots of tears and frustration by all. In the end we would throw in the towel and tell ourselves we would try again in a few weeks. So for the most part we’ve stayed close to home this week with very few activities planned in order to make potty training our number one priority. I hate to even mention it in fear of jinxing things but starting Wednesday I think we FINALLY turned a corner and we’ve been accident free for two whole days now. Pass this mamma some wine please! It’s been a long week but I couldn’t be more proud of this girl. Here she is with her well-deserved M&M’s.
This little guy turns 4 months old tomorrow. He’s melted my heart in ways I never knew were possible and and I can’t get enough if his sweet little smile.
Tomorrow we are spending the day with my parents to celebrate Father’s Day and Sunday Scottie and I are making breakfast for Jason then we will either go to lunch or head out to the pool for a bit. I also may or may not have bribed Scottie with a visit to the ice cream shop (I’ve pulled out all the bribery cards when it comes to potty training) so it looks like we owe her a trip there as well. I hope you all have a wonderful weekend.
This cake is incredible
14 low-carb breakfast that go way beyond eggs.
51 recipes using shredded chicken.
I use this method for making shredded chicken
I can’t even with this pizza. So much healthy goodness to create this pie.
Breakfast or Dessert? Why not both
I’m on a major smoothie kick right now and can’t wait to give this Walnut Mocha Smoothie a try.
Breakfast Burritos and Mini quiches to switch up regular old eggs
Seeing the links above I am clearly in a breakfast rut. Suggestions are welcome.
Linking up with Heather over at Life in Leggings
I first heard about Andie Mitchell after reading her memoir , It Was Me All Along where she chronicles her struggles with obesity, losing weight and finding balance. After reading Andie’s memoir I fell in love with her storytelling and the honesty she shares with her readers. When I heard she was coming out with a cookbook there was no doubt that I needed to get my hands on one. Eating In The Middle is a culmination of 80 recipes that have helped her maintain her 135 pound weight loss. This cookbook is full of beautiful photos of healthy meals featuring mostly wholesome ingredients.
I love recipes that tell a story and this cookbook includes a paragraph or two for how that particular recipe came to be. Andie shows her readers that it’s still possible to eat good food without sacrificing flavor by offering healthier versions of some of her favorite comfort foods. This is not a diet book but instead its a cookbook about balance and how to eat good food using real and wholesome ingredients. Her motto is everything in moderation, which is why there’s a section in the book full of decadent desserts. The book is divided into several different sections: Breakfast and Brunch, Lunchtime, Vegetables and Sides, Dinnertime, For Sharing and All Things Sweet. I started off trying the Cashew and Basil Chicken Lettuce wraps and since they were such a hit I’m looking forward to giving more recipes a try. A few that have grabbed my attention is the Bagel and Lox Salad, Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola, Blood Orange Mint Salsa, and her Peanut Butter Mousse Pie with Marshmallow Whipped Cream.
I’ve tried several chicken lettuce wraps recipes and Jason and I both agree this one is our favorite. They were fresh and flavorful with the perfect balance of sweet and salty and I loved the added crunch that the cashews provide. It’s a quick and easy meal to put together, simple enough for a weeknight. Since I’m not able to have soy right now I used Coconut Aminos instead of soy sauce and I made a paleo version of hoisin sauce using this recipe. We will definitely be making these lettuce wraps again.
This cookbook was provided by Blogging For Books for the purpose of a review but the opinions are my own.
The recipe for Cashew and Basil Chicken Lettuce Wraps comes from page 160 in Eating In The Middle Cookbook.
Cookbook Review: Eating In The Middle
- ½ cup unsalted cashews
- ¼ cup low-sodium chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons canola oil
- 2 garlic cloves, minced
- 1 pound ground chicken breast
- 2 scallions, white and light green parts, chopped
- ½ cup roughly chopped fresh basil leaves
- Preheat oven to 350 degrees. Spread the cashews on a baking sheet and toast until golden and fragrant, about 10 minutes. Let cool slightly then chop the cashews and set aside.
- In a small bowl, whisk together the broth, hoisin, soy sauce, sugar and cornstarch.
- In a 12-inch non-stick skillet set over medium-high heat, heat the oil. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the chicken and cook, breaking up the meat with a spatula, until browned, 4 to 6 minutes.
- Add the scallions and the hoisin sauce mixture and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes. Stir in the basil and cashews.
- To serve, divide the lettuce leaves among 4 plates and spoon the chicken mixture into each of the leaves.