I was blessed to have my great friend Jellyroll in the kitchen with me
this week to cook up some traditional garlic and cheese biscuits.
Whenever we're in a kitchen together we have the best time! We just
make each other laugh all the time, as you can see in the video!
Jellyroll is practically a biscuit expert (she even sees them in her
sleep!), so it's a joy to share some dough with her.
Watch the video to see us make a few jokes and a lot of biscuits!
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak*
1 teaspoon House Seasoning
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1 bunch green onions, or 1 medium yellow onion
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a
small bowl. Sprinkle 1 side of the meat with the House Seasoning and the
other side with the seasoning salt, and then dredge the meat in
buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over
medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until
browned, about 5 to 6 minutes per side. Remove each steak to a paper
towel-lined plate to drain. Repeat with the remaining steaks, adding up
to 1/4 cup more oil, as needed.
Make the gravy by adding the 2 tablespoons of remaining
flour to the pan drippings, scraping the bottom with a wooden spoon.
Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat
to medium and cook, stirring frequently, until the flour is medium
brown and the mixture is bubbly. Slowly add the whole milk stirring
constantly. Return the steaks to the skillet and bring to a boil over
medium-high heat. Reduce the heat to low, and place the onions on top of
the steaks. Cover the pan, and let simmer for 30 minutes.
Yield 8 servings
Combine all ingredients. Store in an airtight container for up to 6 months.
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce, shredded
2 large vine-ripe tomatoes, chopped
1 pound lean bacon, cooked crisp and crumbled
Sea salt bagel chips
Combine the mayonnaise and sour cream in a small bowl with a snap-on
lid. When well mixed, refrigerate until serving time. When ready to
serve, place the mayonnaise mixture in a large serving bowl. Top with
the lettuce, tomatoes and bacon. Serve with bagel chips.
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated Colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Preheat oven to 350 degrees F.
In a large pot, bring water to boil. Season water with
salt and cook macaroni until al dente, about 10 minutes. Drain pasta and
place in a large bowl and while pasta is still hot add all the cheese.
In a separate medium bowl, using a whisk, combine the sour cream,
butter, eggs, salt, pepper, and milk and add to the macaroni mixture.
Spray casserole dish with nonstick and pour macaroni mixture into the
Bake for 30 to 45 minutes or until golden brown. Top with
additional cheese, if desired.
In a small bowl, mix the chili powder, onion powder, garlic powder,
salt, pepper, and cayenne, if using. Rub the spice mixture on all sides
of the pork. Cover and refrigerate for at least 2 hours, or overnight.
Place pork in a slow cooker. Set on low heat and cook for 10 hours.
Transfer from the slow cooker to a roasting pan and shred with two
forks, removing any large pieces of fat. Pour the broth into a
heatproof pitcher or large fat separator, and skim off the fat. Put the
pork back into the slow cooker.
Combine the barbecue sauce and 3 cups
of the skimmed broth. Stir into the pork and cook 2 hours. Using a
slotted spoon, remove the pork from the slow cooker. Place the meat on a
serving platter or on individual buns. Serve the remaining sauce