Remember those Rosemary Buttermilk Biscuits? Well, unsurprisingly, they make delicious breakfast sandwiches. How does maple glazed bacon sound to you? Yeah, it sounded good to me too. So I put it on a sandwich. Once you have the biscuits, this sandwich is really quick to make and so, so good. Breakfast is the most important meal of the day after all.
It’s Meatless Monday folks!
This is my first time cooking with eggplant. It was surprisingly easy and super delicious, who knew right? In fact, this was my first time even eating eggplant, and lightly battered and covered in sauce and cheese is the right way to eat just about anything for the first time. Every time I see an eggplant recipe, I’m always reminded of the “Friends” episode where Monica accidentally accepts a kickback of steaks and an eggplant and then gets fired. It gave me a strange aversion to my new purple friend. This recipe is fairly easy, and if you’re cooking for yourself or only a few people, it freezes quite well. After this, I’m totally on the eggplant band wagon (wait, it that a thing?).
I am so excited it is football season. Since I have NFL Sunday Ticket, I get to watch the Vikings play all the way from the West Coast! Football games are a great excuse for me to make appetizers and I’m taking full advantage. These coconut crusted chicken tenders will make you want to watch all of the games just to have an excuse to eat them. The good news is that you do not even need an excuse because they are baked healthy goodness. They are crispy and all-around amazing. My boyfriend says I get a little dramatic about food sometimes. I don’t know what he means.
There’s nothing that beats homemade mac and cheese. If you have never made it before, once you do you will never be able to go back to the boxed kind. I’m telling you, THIS is the cheesiest. My mom makes fantastic homemade mac and cheese. Of course she does not use a recipe. Of course I compare everyone else’s to hers. A couple of years ago we were making mac and cheese for Thanksgiving and I asked if I added enough cheese. Her response? “You can never have too much cheese.” So true. I’ve really abided by that for this baked mac and cheese recipe. Minnesota is close enough to Wisconsin that I think I inherited a love for cheese from them.
Sweet potato pie is like the overlooked middle child in the world of fall desserts. It is not overly sweet and has the nutritional value from the sweet potatoes, yet pumpkin and apple pie get all the love. Well, I haven’t forgotten about sweet potato pie and you shouldn’t either! I could probably eat one of these myself they’re so good. Relax, I said could. My mom made these all the time growing up with a recipe she learned from her mom, who learned the recipe from her mom (you following? That’s coming from my great-grandmother). Of course, the grandmothers didn’t use a “recipe” per se because they did not use measurements. Lucky for you, I recreated it with more specific instructions than “a scoop of sugar” and “a few dashes of cinnamon.” Pick up some sweet potatoes and let’s get baking!
I have a confession to make to you. These biscuits have a secret ingredient: whole wheat pastry flour. I love the flakiness of a good biscuit, but they’re frequently made with lard and I just can’t get over that. This biscuit recipe is lightened up by using the whole wheat pastry flour and leaving out the lard, but it still has the buttery flakiness I love. They’re reminiscent of the southern biscuits I ate during college in Texas (isn’t that where the Freshman 15 comes from?). There is no wrong way to eat these biscuits. This recipe is for rosemary buttermilk biscuits, but you can easily omit the rosemary and you’ll have a fantastic buttermilk biscuit recipe.
Yes, you read that correctly. I’m posting roasted brussels sprouts for Meatless Monday. Before you grumble about how much you hate brussels sprouts (I’m looking at you, mom!), just hear me out. I used to dislike them as well. However, once I started roasting them and realizing how flavorful they could be, I started to develop an affinity for them. So, maybe give them another shot by trying this recipe! If you still don’t like them, I’ll never tell you to eat them again. I promise.
The Lawful Kitchen 