Cheddar Biscuits

This next recipe is an attempt to make cheddar biscuits similar to that sea food chain that uses a certain colored sea creature as it's name and logo. These biscuits are a great side to pretty much any dish and are sure to be a hit.

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Total Time: 20-25 mins

• Prep: 5 mins

• Cook: 15-20 mins

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Yield: 12-14 biscuits

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Ingredients

• Biscuits

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk

• Garlic Butter

  • 3 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley

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Directions

• Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
• Pulse the flour, baking powder, sugar and salt in a food processor.
• Add the shortening and pulse until combined.
• Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces.
• Add the cheese and pulse 2 or 3 times.
• Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.
• Turn out onto a clean surface and gently knead until the dough comes together.Do not overwork the dough or the biscuits will be tough.
• Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
• Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute.
• Remove from the heat and stir in the parsley.
• Brush the biscuits with the garlic butter and serve warm.

Crash Hot Potatoes

My wife actually showed me this recipe, it's a simple recipe that makes amazing tasting potatoes. They are a lovely twist on the stale baked potato, and much like everything we do here on puppet chef, full of flavor. Hope you enjoy!

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Total Time: 55 mins

• Prep: 30 mins

• Cook: 25 mins

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Yield: 6 servings

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Ingredients

• 12 small whole red potatoes
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary

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Directions

• Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. (About 12-15 mins)
• On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
• With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
• Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary
• Bake in a 450 degree oven for 20-25 minutes until golden brown.

Creamy Mac and Cheese

This creamy Mac and Cheese was inspired by California Pizza Kitchen's mac and cheese. As you can see in the video, it's very easy to make and kid approved.

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Video

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Total Time: 20 min

• Prep: 5 min

• Cook: 15 min

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Feeds: 4-6

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Ingredients

• 16 ounces Rotini Pasta
• 8 ounces Velveeta Cheese
• 1 1/4 cups Heavy Whipped Cream
• 2 tablespoons Unsalted Butter

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Directions

• Cook pasta in 4-6 quarts of boiling water for 12-15 minutes.
• Meanwhile, cut the Velveeta into cubes and add it to the cream and butter in a medium sause pan over low heat, stirring often.
• Drain pasta well and add Velveeta mixture and gently mix to coat.