Cheddar Bay Biscuits

The best thing at Red Lobster is the cheese biscuits and I have been wanting to make this recipe for such a long time. I am so glad that I finally got around to making these, they are so good!


2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes

Preheat oven to 400 and grease a sheet tray.

Combine Bisquick with cold butter in a medium bowl. Add cheddar, milk, and garlic powder, mix until combined.

Drop mixture by 1/4 cup onto the greased sheet tray. Bake for 15 minutes.

Melt the butter in a small bowl, add in the garlic powder and parsley and when biscuits are done brush over the top.

Menu Plan Monday

Monday: Chicken and dumpling casserole with baked apples

Tuesday: Breakfast for dinner

Wednesday: Chicken cacciatore

Thursday: Spicy cottage pie with herbed green beans

Friday: Eating out

See other menu plans over at Organizing Junkie

Black Bean Salsa

This is another recipe that we tried for the first time at HEB. We have made this so many times since then, it is so addictive and so easy to make. We have also made this with mango pico de gallo and it was just as delicious, next time I'm trying it with pineapple!



1 can black beans
1 can corn
12 oz pico de gallo
Robert Rothschild cherry pomegranate habanero sauce

Mix together the black beans, corn and pico de gallo. Add in half a bottle of the cherry pomegranate sauce, refrigerate until ready to serve.

Poblano Potato and Corn Gratin

We had a couple of poblano peppers in the fridge that we needed to use, and after a quick search I found this Bon Appetit magazine recipe and knew I had to try it. I was a little concerned that Randal wouldn't like this as he usually dislikes any kind of gratin, but I thought this one might win him over as it had 2 of his favourites - peppers and corn.

The only thing I changed was adding some monterey jack cheese along with the mozzerella and in the end we both agreed that next time we would probably use all or mostly all monterey jack cheese.
I am so glad I tried this recipe, we both loved it and I will definitely be making this again, and soon!


1 1/4 pounds potatoes
2 poblano chiles, cut into strips
1 teaspoons olive oil
1 cup frozen corn, thawed
1 cup mozzarella cheese
1/2 cup monterey jack cheese
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400°F. Grease a 9 inch pie plate.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and cook until tender, about 5 minutes. Remove from heat.

Cut the potatoes into 1/8-inch-thick rounds, I had the hubby risk his fingers on the mandolin for this, those things scare me. Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on baking sheet.

Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish and press potatoes to submerge. Cover dish tightly with foil. Bake 45 minutes. Remove foil and sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

Breakfast Spaghetti

This is one of those quick and easy recipes that is barely a recipe at all. I used to love this as a child, it was one of those meals that my brother and I loved and it just reminds me of home.

I am so glad that Randal also enjoys this, and we have had it for dinner quite a few times recently and even though it is so simple, it is so good!


4 eggs
6 slices bacon, diced
2 tbsp heavy cream
4 tbsp butter
Spaghetti
Salt and pepper

Cook as much spaghetti as you need, I use about half a box for the 4 eggs and 6 slices of bacon

Fry the sliced bacon and set aside. Drain the cooked spaghetti and add 3 tablespoons of butter.

Beat the eggs with the heavy cream, melt a tablespoon of butter in a frying pan and scramble the egss over a medium heat. When cooked through season with salt and pepper.

Add the scrambled eggs and bacon to the pot of buttered spaghetti, season with salt and pepper and serve.

Herbed Green Beans

Last friday Randal came home from work with another huge bag of fresh herbs from Sue. I am so grateful that she shares her homegrown herbs with us because I literally cannot grow a thing!. This time we were lucky to not only get the herbs but she also gave us a recipe for herbed green beans. Fresh green beans are probably Randal's favourite vegetable so I made it the next day, and we both loved this.

Sue - thank you so much, for both the herbs and the recipe!


1 pound green beans, blanched
4 tablespoons unsalted butter
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced fresh parsley
1/4 cup fresh basil
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper

Melt butter in a large skillet. Add onion and celery. Saute until soft. Add parsley, basil, rosemary, garlic, salt, and pepper. Cook, stirring constantly for 3 minutes. Gently stir in beans. Cook uncovered until beans are thoroughly heated.

Linked to: Eat At Home

Menu Plan Monday

Monday: Tamale pie, black bean salsa and chips

Tuesday: Coronation chicken sandwich and tomato soup

Wednesday: Baked spaghetti and salad

Thursday: Swedish meatballs with egg noodles

Friday: Eating out

See other menu plans over at Organizing Junkie