Chipotle Cheddar Biscuits

I am bringing the heat with this one, the subtly smoky note and in your face-spice of chipotle. Chipotle is a smoked jalapeño chile. It’s got a unique flavor all its own, and I can confirm it pairs well with sharp cheddar… in a biscuit… with elk chili… or with coffee for breakfast (as suggested). And I can scratch this success off of my goal list! Because a while back, during one of my giveaways, I asked for you guys to tell me your favorite cookbooks. One of my readers suggested anything from the line of “Baked, New Frontiers in Baking” by Matt Lewis and Renato Poliafito. I ordered a book right away; choosing a recipe from this book has been on my to do list for longer than I’d like to admit. (I also think I discovered my new dream job- a recipe tester. I know, I know, it’s what I’ve been doing; except recently I learned that novice home cooks, such as myself, can actually make a living testing recipes from a to-be-published book to help the process of tweaking instructions! If only I lived in the Hamptons next to Ina Garten -or like in a tent in her garden.) Anyway, these biscuits are so flavorful they steal the show, a great introduction into the world of Baked; too good not to share! And who doesn’t love the simplicity of drop biscuits? (And cheddar?)

As found in Baked, New Frontiers in Baking:

2 1/3 cup Flour

1 tsp freshly ground Black Pepper

1 Tbsp Chipotle Powder (if you are not used to strong spices reduce to 1 tsp)

1 Tbsp Sugar

1 Tbsp Baking Powder

1 tsp Cream of Tartar

1 tsp Salt

1/2 cup (1 stick) unsalted Butter, chilled and cut into 1 inch pieces

2 cups grated and tightly packed sharp Cheddar Cheese

1 1/4 cups Buttermilk

1 Egg

Kosher salt for topping

Preheat the oven to 400°. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.

Add the butter and using your hands or the back of a wooden spoon, work the butter into the dough.

The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.

In a small bowl, whisk together the buttermilk and egg.

Add to the flour mixture and stir until just incorporated. Do not over mix.

Use a small ice cream scoop or a 1/4 cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart.

Sprinkle with the kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a tooth pick inserted in the center of a biscuit comes out clean.

Transfer the biscuits to a cooling rack. The biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.

Store biscuits in an airtight container for up to 2 days.

Chipotle Cheddar Biscuits

Ingredients

  • 2 1/3 cup Flour
  • 1 tsp freshly ground Black Pepper
  • 1 Tbsp Chipotle Powder (if you are not used to strong spices reduce to 1 tsp)
  • 1 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Cream of Tartar
  • 1 tsp Salt
  • 1/2 cup (1 stick) unsalted Butter, chilled and cut into 1 inch pieces
  • 2 cups grated and tightly packed sharp Cheddar Cheese
  • 1 1/4 cups Buttermilk
  • 1 Egg
  • Kosher salt for topping

Instructions

  1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
  3. Add the butter and using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
  4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not over mix.
  5. Use a small ice cream scoop or a 1/4 cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with the kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a tooth pick inserted in the center of a biscuit comes out clean.
  6. Transfer the biscuits to a cooling rack. The biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.
  7. Store biscuits in an airtight container for up to 2 days.
http://sadiesnest.com/chipotle-cheddar-biscuits/

Loving Lately 🤔

Loving Lately, huh?

Um… Er… Can someone love procrastination?

Or is it that they are just really good at it?

Anyway, I am excelling at it right now. I started the year enthusiastic to try so many new recipes… I have a long list of recommendations from my readers and fellow bloggers. I really do love this stuff. And you know I get carried away with Pinterest. Take for example these Valentine cupcakes from The Silly Girl’s Kitchen

On an any given creativity-filled day, I might give them a try. They’re adorable! But in times like this, I talk myself right out of it. It’s easy. Listen: “You are not Martha Stewart. You know that red heart in the center would just be a ruby blob.” Done.

I did manage to get out a few Valentine’s Day decorations. Same thing.

It’s not Christmas, right? Between reconfiguring the kids’ rooms and dealing with the stomach bug that attacked three out of four of my kids (on three staggering throw-up filled nights -sorry if it’s TMI), I’m just happy to get dinner on the table at all. So be it from a jar… or via carry-out.

But then I see these Toasted Ravioli Nachos from Foxes Love Lemons…

I think, really? Because I’ve done the Fried Ravioli thing and it’s delicious, but it takes a wee bit of time all on its own. And I am in full procrastination mode right now, so tell me it’s going to be worth that extra step.

No, please in all seriousness, tell me it’s worth it. Because it sounds amazing and I want to love it.

Wikipedia says that “procrastination is the avoidance of doing a task that needs to be accomplished.” If I think about it, trying new recipes isn’t exactly “a task that needs to be done.” It’s more of a “want”. If I’m going to be honest with myself, I’m really most likely putting off the laundry. It’s all a facade. And to answer my own question: Yes. I think I do love procrastination.

It’s a love/hate thing.

At The Nest

There’s nothing like the joy of a toy-filled Christmas… to make me reassess our home organization- specifically the kids bedrooms. Oh, the inspirational clutter of packaging, Lego pieces and Barbie clothes. Although to be fair, I’ve been contemplating a plan to take down the nursery for a while. We are fortunate to live in a home that provides 5 bedrooms upstairs, which gives each of our kids their own room. Except, one of the rooms is significantly smaller than the others. When my grandparents built this home, they had six children in mind. Their oldest son was given the smallest room, but the trade off was that he didn’t have to share. The only daughter in the family was given her own room, and the other two bedrooms were shared by two boys each. When we first bought this home, my desire was to turn that smaller room into an upstairs laundry area (dreamy sigh). However, when baby number four arrived, it was the perfect solution for the nursery. Now that he had outgrown the crib, it was time for another transformation. Originally I thought of one of those cute raised beds, which offers more floor space or a little area for a desk. Then in a stroke of brilliance (possibly overstated) it came to me… the youngest two boys could share a room and I could turn the smaller room into their own personal play area!

It worked out well considering my youngest son received a wooden train table for Christmas, that wouldn’t have conveniently fit in his room with a twin sized bed. (And I really didn’t want it in my living room). I must admit, that my motives might have also been a little selfish- in that I was hopeful the two boys might be more apt to sleep through the night in their own room if they weren’t alone. I think that’s actually why my second-youngest son was so keen on the suggestion. Well that, and the promise of a play room.

I wanted their playroom to reflect their bedroom somewhat, so I kept the blue and white theme with the curtains and toy box. The boys’ bedroom was easy to complete, we just had to steal their sister’s bed frame; which originally was part of a bunk bed set that she split with her brother. As luck would have it, Pottery Barn Kids still carried the striped quilt to match the other. (Well actually to make it a perfect match I need to wash it a couple more times.)

Thankfully, I still had my old bed frame in the basement. And I finally made my first Wayfair purchase! I ordered a made in the USA pillow top mattress, shipped to my front door for free! (Which sure beats trying to slide one over the top of my kids heads in the minivan. Hurray!)

I think the best part of this whole undertaking was the car load of items we were able to drop off at Goodwill, and the broken toys, odds, and ends we kicked to the curb. Sayonara!

(And if you’re wondering, the “Sadie’s Nest” pillows were a thoughtful Christmas gift to me from my parents created at collage.com)

Loving Lately

It’s the middle of January in Southeast Michigan and we’ve traded in our usual snowfall for a grey, cold and blustery thunderstorm. That can only mean one thing: staying cozy. Who doesn’t love staying cozy? (And thank you anonymous for capturing the essence of my indoor warmth while the world is wet outside.) I won’t pretend being a stay-at-home mom is an easy job, but it does allot me this: the opportunity to stay in my pajamas and ridiculously oversized socks. I’ll take it. Am I turning my back on the mounting laundry and stack of dishes to blog? Yes. I am also daydreaming about my perfect kitchen. It might look something like this from French Garden House:

Or this from loombrand.com:

I love the simple French charm of the first, but I’m kind of Bohemian at heart.

And speaking of hearts, Valentine’s Day is right around the corner. So naturally I have to gather ideas for the holiday. How cute are this donuts from Frau Zuckerstein? Ich spreche kein Deutsch, aber ich danke Ihnen Frau Zuckerstein!

 

But really, before I can get to Valentine’s Day, I have to get to my daughter’s birthday. She’s feeling the “Shopkins” theme this year. Nothing screams “Shopkins” like Chuck E. Cheese. Er, wait. Don’t worry about it, I’ll figure it out. It would just be easier if the person who made these cookies lived next-door. I would love to know you, My Girls Lolly Bouquets.

In other news, I made Pork Schnitzel with a Beer-Mustard Sauce last night. So, I can scratch that off the bucket list. I really think I got the whole schnitzel thing right out of my system. That’s a lot of pounding. I might be a wimp, but my arm is sore. And if I may… just pan fry those pork chops.

But I have to try things, it’s just my nature; like this “Life-Changing 30 Masala Sauce” from Pinch of Yum. I love Indian food. And in 30 minutes? Yes! And why is it “life-changing”? I HAVE to know!

If that’s not your thing, here’s one for you: Sticky Apple Cider BBQ Chicken from How Sweet Eats. Yeah baby, put it on the list.

And how fun would it be to eat that food in this kitchen from ink361.com?

Let’s just think about that on a day like today. Because outside it’s like this:

(Thanks for the pic Zeutch.com) And we need to stay cozy… even if it’s a state of mind.

Migas

Let’s get to it. Have you bought the cookbook, It’s All Easy by Gwyneth Paltrow yet? I don’t know what more I could do to promote this book. I have loved everything about it- including my most recent re-creation, Migas. It looks like there are a few variations of the dish, translated as “crumbs” depending on where you go, Spain, Portugal or Mexico. These are more Mexican style, using tortillas and eggs to make an awesome “breakfast nacho” dish. (Although the first time I made them, they were eaten for dinner and did not disappoint. They were “migas with amigos” -thank you Chad.) I’ve added a little twist with my chunky guacamole salsa. And I should note, that from here on out all corn tortillas should be fried with diced onion. It should be a law. Drop the mic.

As organic as possible:

Inspired by Migas, in It’s All Easy by Gwyneth Paltrow… which serves 1- so I quadrupled the following recipe in “1 serving” batches:

1-2 Tbsp of Olive oil

3 mini corn tortillas, quartered (making 12 wedges)

2 Tbsp diced white Onion

2 Eggs

Salt and freshly ground Black Pepper

1/4 cup grated Mild Cheddar

2 Tbsp Guacamole Salsa

2 Tbsp Salsa

3 slices Jalapeño (optional)

1 Tbsp chopped fresh Cilantro

 

In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.

Crack the eggs right over the tortillas and onions.

Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.

Transfer to a plate and top with the guacamole, salsa, jalapeño and cilantro.

Migas

Ingredients

  • 1-2 Tbsp of Olive oil
  • 3 mini corn tortillas, quartered (making 12 wedges)
  • 2 Tbsp diced white Onion
  • 2 Eggs
  • Salt and freshly ground Black Pepper
  • 1/4 cup grated Mild Cheddar
  • 2 Tbsp Guacamole Salsa (see Sadie's Nest for recipe or substitute with sliced avocado)
  • 2 Tbsp Salsa
  • 3 slices Jalapeño (optional)
  • 1 Tbsp chopped fresh Cilantro (optional)

Instructions

  1. In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.
  2. Crack the eggs right over the tortillas and onions.
  3. Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.
  4. Transfer to a plate and top with the guacamole salsa, salsa, jalapeño and cilantro.
http://sadiesnest.com/migas/

Fried Egg Sandwich

I’m a sold out breakfast-in-the-morning kind of person. You know those diet tips that say “don’t skip breakfast” and encourage you to start off your day eating a meal; they don’t apply to me. And although my family would probably rather have a bowl of cereal, I am determined to make them breakfast people (or possibly continue in denial while I prepare hearty meals at the crack of dawn). If you’re the type of person that likes a good breakfast, then I’m sure you are going to like this fried egg sandwich! (Which I should explain is more of an European style “sandwich” and we would more likely consider it to be an “open-face sandwich”, whatever your pleasure…) Pretty much anything that has eggs and bacon and cheese is a winner, but this dish- inspired by Gwyneth Paltrow’s Fried Egg Sandwich- takes it up a level without getting too fancy. Also, I’d like to add that it goes nicely with a fruit infused sparkling water (that here in Michigan we like to refer to as La Croix).

As organic as possible:

Serves 4

8 slices Bacon

1 cup finely grated Gruyère cheese

4 large Eggs

Salt and freshly ground Black Pepper

4 thick slices Country Bread

1/4 to 1/2 cup Miracle Whip (or GP’s Cheat’s Aioli: recipe follows)

4 small or 2 large Kale leaves (hard stems removed)

2 tsp Olive oil

1/2 Tbsp (1 small pat) Butter

 

Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.

Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately). Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).

In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.

While the eggs are frying and kale is sautéing, toast the bread in a toaster.

When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos. Repeat three more times.

Now if you’re feeling healthy, or you prefer the taste of Vegenaise, I have included the recipe for Gwyneth Paltrow’s Cheat’s Aioli… But I prefer the tangy zip of Miracle Whip! (And not just because it’s an easier time-saver, which it is.)

1/2 cup Vegenaise

1/2 tsp finely grated lemon zest

1 tsp fresh lemon juice

1 small garlic clove, minced

a pinch of salt

 

Fried Egg Sandwich

Ingredients

  • 8 slices Bacon
  • 1 cup finely grated Gruyère cheese
  • 4 large Eggs
  • Salt and freshly ground Black Pepper
  • 4 thick slices Country Bread
  • 1/4 to 1/2 cup Miracle Whip (or GP's Cheat's Aioli)
  • 4 small or 2 large Kale leaves (hard stems removed)
  • 2 tsp Olive oil
  • 1/2 Tbsp (1 small pat) Butter

Instructions

  1. Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.
  2. Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately).
  3. Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).
  4. In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.
  5. While the eggs are frying and kale is sautéing, toast the bread in a toaster.
  6. When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos.
  7. Repeat three more times.
http://sadiesnest.com/fried-egg-sandwich/

Loving Lately 🍏🍒🥒🥝🥕

It’s time to start the new year off right! So for my first edition of the Sadie’s Nest “Loving Lately” 2017, I’m keeping it real with my current favorite… Door to Door Organics! My sister and brother-in-law surprised me this holiday season with a gift subscription to the on-line grocery store with home delivery. In case you missed that, it’s an on-line grocery store with HOME DELIVERY! (Some of you might have been doing this for years…) I couldn’t be more excited. I’ve already had two deliveries!

I can literally choose any recipe from one of my favorite blogs or cookbooks and just click on the desired ingredients from the comfort of my pajamas, and then up to two times a week a delivery person will bring my order to my front door. The one catch, if you want to call it that, is I have to purchase fresh fruits and vegetables with every order. I chose the “Bitty Mixed Box” (which is plenty). It means that with every delivery I will receive $19.99 worth of organic and local fresh fruits and vegetables. I can let them choose seasonal offerings or I can substitute for selections I think would suit us better. Door to Door Organics has a huge variety of products, most of them local (which I love). I can specify a list of offerings that are all non-GMO (which I also love) and their certified organic selection (hence their name) is terrific! Organic Worcestershire sauce and Kalamata olives? Got it.

If your order adds up to over $75 (not hard to do with a family of 6), delivery is free. Oh, and as if it couldn’t get any better… it does. On your next delivery date just leave out all of the previous boxes and packaging and they will recycle/take-care-of-it for you! I might never have to leave the house again.

For more information go to www.doortodoororganics.com. Featured Image courtesy of greatlakes.doortodoororganics.com

Happy New Year!

I’m usually not a New Year Resolution type person. My thought is: why wait one more day to start a good habit? Or stop a bad one? (If you know me at all, you know I am totally backwards and like to start diets right before the holidays.)

But this year is different.

I ended last year taking a break from the blog, enjoying my family and the holidays. And this year I am making a resolution of sorts… a conscious effort to slow down and appreciate the simple things in life. I’m ready to listen to my kids laugh and watch a nice fire. Let’s take time to break bread with loved ones old and new… And let’s be kind to each other; it costs us nothing and could mean everything.

I hope 2017 is a fresh start that treats you well! God Bless You!

Merry Christmas!

Remembering the reason for the season and Wishing your day is merry and bright!
…And best of luck lining up those perfect family pictures; when everyone is smiling and looking at your camera, because I give up.

Easy Crock Pot Roast

I know, I know… I’m too busy to blog recipes. I’m too busy for sleep. But the family still has to eat. So, when your sister says “Hey, I’ve got your dinner covered tonight,” it makes you appreciate the holiday season even more. I’ve got to pass it along! Maybe you’re busy too, but if you can get the ingredients in the crock pot… you can have a healthy dinner ready when you are. Better yet, maybe you know someone that could use a break? Maybe you can spread a little holiday cheer! No matter the occasion, if it’s cold outside this dinner is for you.

As organic as possible:

1 pound bag of organic baby carrots

1 1/2 pounds organic golden potatoes halved

1 large onion quartered (in large pieces)

3 pound beef roast

1/4 tsp Seasoned salt

1 tbsp Kosher salt

1 tsp cracked pepper

1/2 tsp Onion powder

3 dashes Worcestershire sauce

1/4 cup low sodium Soy sauce

1 sprig Thyme

1 sprig Rosemary

2 cups Beef broth

 

Sprinkle roast only with seasoned salt lightly. Set aside. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot. Give a little stir. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.

Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.

Please enjoy the smell of your home; comfort food at it’s finest.

Easy Crock Pot Roast

Ingredients

  • 1 pound bag of organic baby carrots
  • 1 1/2 pounds organic golden potatoes halved
  • 1 large onion quartered (in large pieces)
  • 3 pound beef roast
  • 1/4 tsp Seasoned salt
  • 1 tbsp Kosher salt
  • 1 tsp cracked pepper
  • 1/2 tsp Onion powder
  • 3 dashes Worcestershire sauce
  • 1/4 cup low sodium Soy sauce
  • 1 sprig Thyme
  • 1 sprig Rosemary
  • 2 cups Beef broth

Instructions

  1. Sprinkle roast only with seasoned salt lightly. Set aside.
  2. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot.
  3. Give a little stir.
  4. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.
  5. Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.
  6. Please enjoy the smell of your home; comfort food at it's finest.
http://sadiesnest.com/easy-crock-pot-roast/