Fabulous Homemade Granola

Lately, I've been loving granola.  I can't get enough of it.  I love sprinkling it over greek yogurt and fresh blueberries for a healthy, yummy snack.  Or, it's equally as mouth-watering by the handful.

So, I got to thinking...Why don't I come up with my own recipe for the crunchy, satisfying goodness that is granola?  This recipe was the fabulous result.  It's perfectly sweet, thanks to a combination of light brown sugar and wildflower honey.  Sliced almonds, roasted sunflower kernels, and sesame seed also make an appearance.  Plus, a smattering of ground cinnamon only adds to the wow factor.

If you're a granola fan like me, you will really love this recipe!  It comes together easily and is ready in a flash.  Store it in an air-tight container, and you've got a snack that will last for days (if it doesn't disappear faster!).

Bon appetit, my friends!

Homemade Granola

Ingredients:

3 cups old-fashioned oats

3/4 cup light brown sugar

1 cup sliced almonds

1/2 cup roasted sunflower kernels

1/3 cup sesame seeds

1 tsp cinnamon

1/2 cup honey, preferably wildflower

1/4 cup canola oil

Directions:

Preheat oven to 300 degrees F.

Mix the first six ingredients in a large bowl. 

In a separate small bowl, vigorously whisk together the honey and canola oil until well combined.  Pour over the dry ingredients.

Using your hands, thoroughly mix the granola until the honey mixture is fully incorporated, lightly squeezing as you go.

Press the granola into an even layer on a large silicone-lined baking sheet.

Bake in the preheated oven for 35-40 minutes, or until golden brown; stirring every 10 minutes to promote even browning.

Cool completely;  granola will harden as it cools.

Fresh Arugula Salad with Bacon, Tomatoes, Feta & Quail Eggs + My Favorite Balsamic Vinaigrette

I've been searching for the perfect balsamic vinaigrette that's easy to make at home and tastes delectable.  I'm thrilled to say that I've finally perfected said recipe and am eager to share it with you all!

This salad was inspired by a trip to our local farmers market a few weeks ago.  I purchased some gorgeous arugula, red & yellow tomatoes, and a dozen cute-as-a-button quail eggs.  That's the thing I adore about farmers markets...I always find something new and exciting that I usually don't cook or bake with.  

When I stumbled upon these quail eggs, I knew that I had to try some.  This is the first time I've cooked with them, and it was a success.  They taste just like a regular egg (surprise!), with a mild flavor.  Just be careful not to overcook them, and you'll be good to go.

A fantastic salad is one of my favorite things to eat during the summer.  The flavor combinations are endless and change with what's in season.  This dressing is a wonderful staple that will taste great on countless salads!

Bon Appetit, my friends!

 
Fresh Arugula Salad with Bacon, Tomatoes, Feta & Quail Eggs

Ingredients:

For the Balsamic Dressing:

1/4 cup balsamic vinegar

2 tsp. brown sugar

1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

3/4 cup grapeseed oil

For the Salad:

2 boneless skinless chicken breasts

1 Tbsp olive oil

4 quail eggs

4 slices bacon
4 cups baby arugula

2 tomatoes, diced

1/2 cup feta cheese, crumbled  

Salt & Pepper, to taste

Directions:
Make the dressing:
Combine the balsamic vinegar, brown sugar, garlic powder, salt and pepper in a bowl. While whisking everything together, slowly drizzle in the grapeseed oil.

Preheat oven to 350 degrees F.  

Place chicken in a baking dish and drizzle with 1 tbsp olive oil.  Season with salt & pepper (or your favorite seasonings).  Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through.  Allow to cool and then slice.

Add the quail eggs to a medium pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 4 minutes. Carefully remove the eggs from the pot and place in an ice water bath. After 5 minutes, peel the eggs and slice them in half.  

Add the bacon to a large skillet (preferably cast iron) set over low-medium heat. Cook until crisp, flipping several times. Drain on paper towels. Once cool, crumble into small pieces.

In a large bowl, combine the arugula, chicken, tomatoes, bacon, quail eggs, and feta cheese. Whisk the balsamic dressing vigorously to combine well and then drizzle over the salad.  Gently toss together, and season with salt and pepper to taste. 

Serve with your favorite bread.

Quinoa Salad with Strawberries, Crispy Prosciutto, Toasted Pecans & Feta Featured in Southern Living!

I have SUCH big news to share with you...I have a recipe featured in the May issue of Southern Living magazine, y'all!  After months of anticipation, it has finally hit store shelves.  In fact, we just got back from the grocery store, where I saw it for sale for the first time.  I may have bought 4 copies and excitedly shared my glee with the cashier while checking out.  :)

Southern Living has always been one of my favorite magazines.  Growing up, I remember my mom and grandmother's dog-eared copies lying around the house.  Never did I think my name would ever grace the pages!

I love the magazine so much, that back in July 2005, I started 2 back-to-back marketing internships for the publication.  It was an incredible experience, where I made great friends and had the opportunity to be a part of on-location photo shoots, marketing campaigns, and fun events like the Southern Living Cook-Off, which was hosted by Tyler Florence that year.   And the prop sales...OH the prop sales!  Those were such fun times.  :)

My featured recipe is for a mouth-watering quinoa salad that is packed with amazing flavors.  It incorporates crispy prosciutto and toasted pecans that are perfectly complemented by fresh strawberries, making this quinoa salad unforgettably delicious!  It is included in the May Community Cookbook, on page 16, as part of a feature for "The South's Tastiest Blogs."

I'm super excited about sharing this dish with you all and hope that you enjoy it.

Bon Appetit, my friends!

Quinoa Salad with Strawberries, Crispy Prosciutto, Toasted Pecans & Feta

By:  Celeste Ward

Ingredients: 

For the Dressing:

1/3 cup red onion, finely minced

3 Tbsp. grapeseed oil

1 Tbsp. fresh lemon juice

1 Tbsp. apple cider vinegar

1 Tbsp fresh parsley, chopped

1 tsp. lemon zest

A pinch of salt

Freshly ground black pepper, to taste

For the Salad:

1 cup quinoa, rinsed

1 Tbsp butter

4 oz. prosciutto, torn into small pieces

1 Tbsp. extra virgin olive oil

1 cup pecans, shelled

1/2 cup arugula

1 cup quartered strawberries

1 cup crumbled feta cheese

Directions:

Preheat the oven to 350 degrees F.

Add all of the dressing ingredients to a small bowl, and whisk well to combine.  Set to the side.

Combine 1 cup quinoa with 2 cups of water in a medium saucepan and bring to a boil.  Add 1 tablespoon of butter and stir well.  Turn heat to low, cover and simmer for 15 minutes.  Remove from heat and let cool for 5 minutes. 

While the quinoa is cooking, add 1 tablespoon of extra virgin olive oil to a large skillet over medium heat.  Add the prosciutto and sauté for approximately 3 - 4 minutes, or until the prosciutto becomes slightly crispy.  Remove to a paper towel -lined plate.

Next, lightly spritz a baking sheet with cooking spray and spread the pecans on the baking sheet in a single layer.  Place on the middle rack in the preheated oven and bake for 5 minutes, or until the pecans become aromatic.  Keep a close eye on the pecans, as they will burn quickly.

Fluff the quinoa with a fork and pour into a large bowl.  Add the arugula while the quinoa is still warm and stir well, allowing the arugula to wilt slightly.  Next, add the prepared dressing, sautéed prosciutto, toasted pecans and strawberries.  Carefully fold in the feta cheese, and serve immediately.

  

Roasted Greek Shrimp with Orzo

Some of my best memories growing up revolved around vacations spent along the Gulf of Mexico.  Those vacations were filled with fun in the sun, time spent with family, and delicious meals made unforgettable by the amazingly fresh seafood right out of the Gulf near my home state of Alabama.

To this day, I still love a big plate of fresh shrimp, grouper, snapper, flounder or yes...even raw oysters (with hot sauce and a saltine cracker, of course!). 

The wonderful thing about seafood is that it cooks quickly, plus it's really healthy (as long as it's not fried).  That's always a combination worth smiling about!

This dish for Roasted Greek Shrimp with Orzo has become one of my recent favorites.  It's packed with vibrant flavors that will have your tastebuds singing.  I love Greek ingredients almost as much as fresh seafood, so I'm particularly proud to say this is an original recipe.  

And you know what?  It's SO Easy!

For this dish, fresh Alabama Gulf Shrimp are simply mixed with olives, artichoke hearts, grape tomatoes and fresh parsley.  After a quick drizzle of olive oil and some seasonings, it makes a quick trip to the oven and is roasted for about 10-12 minutes.  A sprinkling of crumbled, feta cheese finishes things off, and the delicious mixture is served atop a bed of warm orzo pasta.  

So, now that you're hopefully craving a big plate of delicious seafood, why not hop on over and check out the Alabama Gulf Seafood website.  It's filled with pretty much anything and everything you ever wanted to know about Gulf seafood, including great recipes.

Bon Appetit, my friends!

Roasted Greek Shrimp with Orzo
by Celeste Ward

Ingredients:
1 lb Alabama Gulf Shrimp, peeled, deveined, with tails on
1  2.25 oz. can sliced olives, drained
6 oz. quartered & marinated artichoke hearts, drained
5 oz. grape tomatoes, halved
1 Tbsp fresh parsley, minced, plus more for garnish
1 Tbsp. extra virgin olive oil
1/8 tsp. garlic salt
freshly ground black pepper, to taste
1/2 - 1 cup feta cheese, crumbled
1 cup cooked orzo pasta (directions below)

Directions:
Preheat the oven to 400 degrees F. 

Place the shrimp in a large mixing bowl.  Next, add the olives, grape tomatoes, and fresh parsley.  Squeeze all excess liquid out of the artichoke hearts and add those to the bowl with the other ingredients.  Drizzle the mixture with the extra virgin olive oil and season with the garlic salt and freshly ground black pepper.

Stir well to thoroughly combine the ingredients.

Spread the mixture into a single layer on a baking sheet lined with a silicone baking mat or parchment paper. 

Roast in the pre-heated oven for approximately 10 - 12 minutes, or until the shrimp is cooked through.

Sprinkle with feta cheese and serve over the warm orzo.  Garnish with fresh parsley.

For the Orzo:
Ingredients:
1 cup orzo pasta
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
Salt & pepper, to taste

Directions:
While the Greek shrimp mixture is roasting, cook orzo according to package directions.

Drain the cooked orzo and drizzle with the extra virgin olive oil.  Add the lemon zest and season with salt and pepper.  Stir together and keep warm until ready to serve.

Heirloom Tomato, Basil & Prosciutto Tartine with Gouda Cheese

 

I learned to really appreciate the wonderfulness of simple cooking, made with the freshest, in-season ingredients during our trip to Europe back in 2009.  There, we dined on the most exquisite food, but you know what?  It wasn't particularly fancy or pretentious food that comes to mind...It was simple, down-to-earth dishes packed with flavor from what was in season at the time.  To me, that's the best way to cook.  Period.

This was most noticeable to us in Italy, where amazing toppings were carefully layered onto the pizzas, with thinner crusts than us Americans are used to, which really allowed the toppings to shine.  My mouth is watering just thinking about it.

Earlier today, I came across an article written by the great Jacques Pepin, in which he recalled some of his favorite memories of Julia Child, one of which involved this simple, flavorful cooking technique.  Here's an excerpt from that article, where Jacques recalls a dinner party at Julia's home one evening:

Excerpt from:  Memories of a Friend, Sidekick and Foil by Jacques Pepin (nytimes.com)

"Gloria helped Paul with the oysters he was opening and arranging on a plate as Julia announced: “I have a rack of pork. What do you want to do with it?” I cut the rack into chops, which we sautéed and served with skillet potatoes and string beans with butter and rosemary.  A green salad and a perfectly ripened Brie followed, and we finished with Julia’s compote of fruit served with ice cream. I do remember a delightful Chambertin from the late 1950s that Paul brought up from his cellar, which contained wonderful Burgundies. It was a simple, perfect meal to share with friends, my type and her type of cooking, which Julia always referred to as cuisine soignée, meaning a simple meal made with great care and the best possible ingredient." 

The phrase and description of "cuisine soignée" really got me thinking and could be used to describe this recipe for Heirloom Tomato & Prosciutto Tartine perfectly.  This recipe was completely inspired by my local farmers' market.  Fresh, juicy, and colorful heirloom tomatoes bursting at the seams with flavor are absolutely the stars of this dish.  They are layered on sourdough bread so fresh that it was practically still warm out of the oven, along with creamy local Gouda cheese, prosciutto, basil from my windowsill and a light drizzle of extra virgin olive oil.  Now that's my kind of food!

Just remember...

Simplicity + Fresh Ingredients = Pure Bliss

Taking a bite of this tartine is like biting into those last few weeks of summer...So wonderful yet fleeting, and you don't want it to end!

Bon Appetit, my friends!

Heirloom Tomato, Basil & Prosciutto Tartine with Gouda Cheese

Ingredients:

6 large slices of fresh sourdough bread

5 - 6 oz. Gouda cheese, sliced

3 ripe heirloom tomatoes, assorted colors, sliced

4 slices prosciutto

Extra virgin olive oil

1 tbsp. fresh basil, sliced

Salt & freshly ground black pepper, to taste

Directions:

Pre-heat the broiler in your oven.

Place the slices of sourdough bread on a cookie sheet and place under the broiler.  Lightly toast according to your preference.

Remove from oven and immediately place the sliced gouda cheese in a single layer on the bread.  Top with the sliced heirloom tomatoes.  

Tear the prosciutto into bite-sized pieces and nestle the pieces in between the tomato slices.

Lightly drizzle extra virgin olive oil over the top, followed by a sprinkling of fresh basil, salt and freshly ground black pepper, to taste.

 Enjoy!

Fish Tacos with Pan-Seared Mahi-Mahi

I recently saw a gorgeous photo of fish tacos that literally made my mouth water.   Ever since, I've been craving them like something fierce!  For the life of me, I can't remember where I saw that photo....I think it might have been a restaurant advertisement.  I keep thinking I'll see the photo again, but not so far.

Plus, the May issue of Food Network Magazine ran a special section on tacos, with 50 Taco Recipes.  Well, after seeing that original photo and seeing all the delicious taco options in FN mag, I've been on somewhat of a taco kick.  Do you ever get on food kicks?  

Well, fish tacos were at the very tip-top of my taco list, so I came up with the recipe below.  I have to say that they came out quite scrumptious...Gorgeous to look at with an incredibly fresh and citrusy flavor.  The creamy guacamole, paired with the fresh lime and cilantro in the pico de gallo results in a stellar combination.

Brad and I even made a special trip to our local fish market to pick out the perfect mahi-mahi filets.   You don't necessarily have to use mahi-mahi.  If you have another favorite, that's a-okay.  You'll just want to use a thick cut of a fish that's not too flaky. 

These have earned a spot on my top-rated recipes...You'll really LOVE these!

Bon Appetit, my friends!!

Fish Tacos with Pan-Seared Mahi-Mahi

Ingredients:

Fresh guacamole (recipe below)

Fresh Pico de Gallo (recipe below)

1 small head red cabbage, shredded

2 tbsp vegetable oil

3 tbsp fresh lime juice

2 lbs. mahi mahi, cut crosswise into 1-inch strips

1 tbsp butter 

1 tbsp extra virgin olive oil

Salt & pepper, to taste

Ten 7-inch tortillas, warmed

Directions:

Prepare the fresh guacamole and pico de gallo according to the recipes below.  Put both into the fridge until ready to use.

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and 2 tablespoons of the lime juice. Season with salt and pepper.  Set to the side.

Add the butter and olive oil to a medium skillet and melt over medium heat.  Season the strips of mahi mahi with salt and pepper, and add them to the skillet.  Cook for approximately 8-10 minutes, or until the fish is cooked through, turning once.  Drizzle the fish with the remaining 1 tbsp of lime juice.  Once cooked, remove from the heat and put to the side.  

To assemble the tacos:

Spread about 1 tbsp of the guacamole on one half of a warmed tortilla.  Top with several strips of mahi-mahi, along with a large spoonful of the cabbage slaw.  Finish it off with a large spoonful of pico de gallo.

Serve with lime wedges.

Enjoy!

Fresh Guacamole

Ingredients:

2 Hass avocados, halved, pitted and peeled

Juice of 1 lime

2 tbsp. minced red onion

2 tbsp. chopped cilantro

1 tomato, diced

Salt & pepper, to taste

Extra Cilantro, for garnish

Directions:

In a medium bowl, mash the avocados with a fork.  Add the lime juice, red onion, cilantro and tomato.  Stir well.  Season with salt & pepper, to taste.

Press a piece of plastic wrap directly onto the surface of the guacamole until ready to use.  (This will help prevent it from changing color).  Garnish with a fresh sprig of cilantro.

Enjoy!

Pico de Gallo

Ingredients:

1 large tomato, diced into small pieces

1/2 red onion, diced

1/3 cup fresh cilantro, chopped

Fresh lime juice, to taste

Directions:

Mix all ingredients. Stir well and chill in the fridge. Serve with your favorite tortilla chips!

 

 

 

 

Homemade Egg Rolls

Not sure how to wrap an egg roll?  Don't worry...It's easy and fun.
Delno - This video is for you!  :)

Today, I'm excited to share with you what has always been a family favorite of ours...Homemade Egg Rolls.  My family has been making these for as long as I can remember, and we've tweaked the recipe here and there to make it just right.  

The wonderful thing is that these rolls are so much fun to make, and this recipe is enough to feed a small army of your hungriest, most favorite people.  Which, makes them perfect for a party or family gathering.

My awesome sisters were in town recently to visit, and we couldn't resist the urge to whip up a batch of these yummy egg rolls.  We tried something new this time around, by putting a few in the oven to see how they would taste baked.  Our thought was...Maybe, just maybe, they'd be just as delicious baked, which would save on calories.  But alas, the baked rolls paled in comparison to their fried counterparts (no surprise there).  I'm not one to fry much AT ALL, but this is one exception I'm very willing to make.

When we first started making these, we would chop up our own cabbage and carrots.  But, using bagged coleslaw mix is a super trick and cuts down the prep time drastically.  Sweet & Sour sauce is also an accompaniment that must not be forgotten, along with soy sauce and yellow mustard.  

Yellow mustard?!?   Yes...just trust me on this one!

And as for the Sweet & Sour sauce, Ty Ling is our favorite brand.  However, we were able to purchase a huge container of it from our favorite local Chinese restaurant.  This tasted even better and was actually cheaper!

I hope you enjoy the little video I put together to go along with the recipe.  I had fun making it.  :)

Bon Appetit!

Homemade Egg Rolls

Servings:  Makes approximately 40 egg rolls

Ingredients:

2 lbs. ground beef

2 (16oz) bags coleslaw mix

1/3 cup Worcestershire sauce

2 eggs, beaten

1 onion, diced

8 oz. white button mushrooms, diced

1/2 cup bean sprouts (optional)

Juice of 1 lemon

Garlic salt, to taste

Salt & Pepper, to taste

2 packages of egg roll wrappers

Canola oil for frying

Sweet & Sour sauce, yellow mustard and soy sauce for dipping

Directions:

In a medium skillet, brown the ground beef until cooked through.  Drain on paper towels and set to the side.

In a large bowl, mix together the coleslaw mix, Worcestershire sauce, beaten eggs, onion, mushrooms, bean sprouts, garlic salt, lemon juice, salt and pepper.  Mix together very well (Clean hands are great tools for mixing the filling and makes the job easier...Don't be afraid to get your hands a little dirty!).

Cover the bowl with plastic wrap and place the mixture in the refrigerator for about 1 hour.  This will allow the flavors to come together.

To Assemble:

1.  Place filling diagonally on wrap.

2.  Fold bottom corner over filling;  roll snugly half-way to cover filling.

3.  Fold in both sides snugly against filling; moisten edges of last flap.

4.  Roll wrap up and seal top corner;  lay flap-side down until ready to cook.

To Fry:

Add oil to a large dutch oven or saucepan, until it comes approximately 2 inches up the side of the pan.  Heat oil to 350 degrees F.  Carefully place egg rolls flap-side down into the hot oil, a few at a time.  Don't crowd the pan.  Turn the egg rolls occasionally, until golden brown, about 2-3 minutes per side.

Remove egg rolls from the oil and prop up vertically on paper towels (I do this by placing a baking sheet covered with paper towels on the counter.  Then, I prop a 2nd baking sheet behind the first, so that the egg rolls have something to lean against).  This method will allow the excess oil to drain from the egg rolls.  Rolling the egg rolls snugly and sealing them tightly will help keep the excess oil to a minimum.

Serve immediately, alongside Sweet & Sour sauce, soy sauce, and yellow mustard.

Strawberry Shortcake with Toasted Pecan Buttermilk Biscuits + My 2nd Fox News Appearance!

Glorious strawberries are coming into season here in Alabama, and what better way to celebrate than with a decadently delicious Strawberry Shortcake??  But, not just any old Strawberry Shortcake, my friends.  I've created a recipe for Toasted Pecan Buttermilk Biscuits that make such an absolutely perfect addition to the traditional strawberry shortcake recipe. 

And guess what?  I recently got to share this recipe on a Good Day Alabama cooking segment on Fox 6 News here in Birmingham, which is scheduled to air on Monday morning, April 30th!   I couldn't be more excited to share this experience and recipe with you all.  I'll update this post with a link to the video as soon as it's ready!

UPDATE:  CLICK HERE TO WATCH THE SEGMENT!

I'm particularly proud of the Toasted Pecan Buttermilk Biscuit recipe.  I wanted to find a way to kick things up a notch when it came to regular ole' buttermilk biscuits.  Toasted pecans add such an incredible flavor.  And the beautiful thing is, is that these biscuits are equally delicious served with dinner, alongside your favorite jam and butter.

As a southern gal, I remember helping my grandmother make biscuits when I was just knee-high to a grasshopper.  :)  You might remember some of my earlier stories about standing on a chair next to the kitchen counter with her, with one of my granddaddy's undershirts on as my "apron" so my clothes wouldn't get dirty.  I'd use an upside-down sweet tea glass as a biscuit cutter.  Oh, the memories.  My grandmother was such a special lady....I sure do miss her.

Homemade biscuits are so easy to make, especially when using a food processor as I'll show you in this recipe.  Of course, you can still use a trusty pastry blender to cut the butter into the flour, but a food processor does a great job if you're in a hurry.  So often, biscuits are eaten out of a can, but isn't it so wonderful to bite into a made-from-scratch biscuit that only takes a few minutes to whip together?  So, if you have a little "helper" of your own, get into the kitchen and make some fun memories together!  

Bon Appetit!

Toasted Pecan Buttermilk Biscuits

 So happy that my sweet sisters, Maranne and Suzanne, and my awesome hubby were all there to cheer me on!  (That's Brad behind the camera)  :-)

Setting up...almost show time!

Maranne shows off her lovely strawberry arranging skills...

Looking yummy!

And here we go!!!

Strawberry Shortcake with Toasted Pecan Buttermilk Biscuits

Ingredients:

For the Toasted Pecan Biscuits:

2 cups White Lily all-purpose flour

1 tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup toasted, minced pecans

6 tbsp COLD butter, cut into small cubes

3/4 cup - 1 cup cold buttermilk

For the Strawberries:

2 lbs. fresh strawberries, hulled and sliced

4 tbsp granulated sugar

2 tbsp light brown sugar

For the Whipped Cream:

2 cups heavy cream

2 tbsp granulated sugar

Directions:

To Prepare the Pecans:

Preheat oven to 350 degrees F.

Place a heaping 1/4 cup of pecans on a cookie sheet in a single layer.  Bake in the oven for 6-7 minutes, until toasted and fragrant.

Remove from the oven and allow pecans to cool completely before proceeding.  If in a hurry, place the pecans in the refrigerator to speed up the cooling process.

Once pecans have cooled completely, place them in the bowl of a food processor, along with 2 tsp of all-purpose flour.  Pulse several times until pecans are finely minced into tiny pieces.  

Note: 

1.  When pulsing pecans, use short, quick pulses.  This, along with the addition of 2 tsp of flour, will help keep the mixture from becoming pecan paste while processing.

2.  Be sure to prepare the pecans well in advance.  You'll need to allow plenty of time for them to cool before making the biscuits.

To Prepare the Strawberry Filling:

Place the sliced strawberries in a large bowl.  Sprinkle 4 tbsp of granulated sugar, plus 2 tbsp of light brown sugar over the strawberries and mix well.  Cover with plastic wrap and place in the refrigerator for 30 minutes - 1 hour.  The sugar will draw out the natural juices of the strawberries and create a syrup.

To Make the Biscuits:

Preheat oven to 450 degrees F.

Line a baking sheet with a silicon baking mat or parchment paper.

Add the White Lily flour, sugar, baking powder, baking soda, salt and 1/4 cup minced pecans to the bowl of a food processor.  Pulse 1 - 2 times to thoroughly mix the ingredients.

Next, add the cubes of cold butter to the bowl and pulse the mixture about 7 times.  The trick here is to not over-process the dough and to use short, quick pulses.  You want to have small pieces of butter, about the size of peas.

Working quickly, transfer the mixture to a large mixing bowl.  Add the buttermilk and stir lightly just until most of the flour is incorporated (Remember - Don't over-work the dough!).  At this point, turn the dough out onto a floured surface, and knead the dough very, very gently, just until it comes together.

Pat the dough into a 1-inch thick circle, and cut the biscuits using a sharp biscuit-cutter.  Take the leftover dough and very, very lightly press it into another 1 inch circle, repeating the process until all dough has been used (about 6 large biscuits).

Place the biscuits on the cookie sheet so that they are touching each other.  Bake in the 450 degree preheated oven for 12-14 minutes until risen and golden brown.  

For the Whipped Cream:

While the biscuits are baking, place 2 cups of heavy cream in the bowl of a stand mixer with whisk attachment.  Add 2 tbsp. of granulated sugar and whip on medium-high speed. 

To Assemble:

Cut a biscuit in half using a fork.  Spoon the desired amount of strawberry filling onto the biscuit, along with freshly whipped cream.  Place the top of the biscuit onto the top of the dessert, and garnish with additional whipped cream and a few extra strawberries.

Enjoy!

Tips for Perfect, High-Rising Buttermilk Biscuits:

1. Don't over-work the dough.
2. Work quickly, keeping the ingredients cold.
3. Be sure to use a southern flour, like White Lily.  Southern flours are made from soft winter wheat, so they have a much lower protein content than other flours.  That means lighter, fluffier, and more tender biscuits!
4. Toast the pecans far enough in advance so that they have plenty of time to cool before you start.  
5. It's very important that you use fresh baking powder and baking soda.  These leavening agents do not stay fresh forever and as they age, they lose their ability to do their job, which is making those biscuits rise! 
6. Use COLD butter, because once that cold butter hits the hot oven, it will create steam and cause the biscuits to rise higher.   
7. Press straight down when cutting the biscuits.  Don't turn the cutter as you press down!  This will seal the edges and keep the biscuits from rising high.
8. Place the biscuits on the cookie sheet so that they are touching each other, which is said to help them rise higher. 

Baked Ziti with Turkey, Mushrooms & Bell Pepper

 

Is a big plate of hearty, delicious pasta ever a bad thing?  

I think not! 

While shopping the aisles the other day at the grocery store, Brad said, "Baked Ziti sure would be good for dinner soon."  Baked Ziti?  That DID sound yummy.  And wouldn't you know it...We made our way to the pasta aisle and the boxes of Ziti Rigati were buy one get one free.  It was pasta-fate...If there is such a thing.

To make the dish a little healthier, we decided ground turkey would be a good substitute for ground beef.  I love cooking with ground turkey lately.  It tastes great and is indeed a much healthier option.  That's a no-brainer, if you ask me.

This dish comes together in no time.  I added bell pepper, onion and mushrooms to the turkey as it cooked.  These veggies added a nice, fresh flavor.  As for the marinara sauce, just use your favorite brand.  I happened to buy Barilla.  Or, if you're feeling extra ambitious, you can even make your own.

Baked Ziti is wonderful because it's great the next night for left-overs.  I simply add a few tablespoons of water to a large saucepan, add however much pasta I need, and slowly reheat, with the lid on and stirring often.  I hear it also freezes well, too.

Bon Appetit!

Before going into the oven...

Yum!

Baked Ziti with Turkey, Mushrooms & Bell Pepper

Source:  My original recipe

Ingredients:

1 lb. ziti rigati pasta

2 tbsp extra virgin olive oil

1 lb ground turkey

1 green bell pepper, diced

1 onion, diced

8 oz. white mushrooms, sliced

1 tsp. garlic powder

24 oz. jar marinara sauce

1 cup mozzarella cheese, shredded

Salt & Pepper, to taste

Directions:

Preheat the oven to 375 degrees F. 

Bring a large pot of water to a boil, salt generously, and drizzle with 1 tbsp of the olive oil.  Add the pasta, reducing the heat to medium-high and cook until al dente, tender but still slightly firm. Drain.

Drizzle the remaining 1 tbsp olive oil into the bottom of a second large pot or dutch oven.  Add the turkey and cook for 5 minutes.  Next, add the bell pepper, onion, mushrooms and garlic powder.  Continue to cook, stirring often, until turkey is cooked through.  Season with salt and pepper, to taste.

Add the marinara sauce to the turkey mixture and stir well.  Next, add the pasta to the sauce and stir once more until well combined.

Transfer the pasta to a greased 9- x 13-inch baking dish.  Sprinkle the shredded mozzarella over the top.  Cover and bake for 25 minutes.  Uncover and bake for another 5-10 minutes, or until lightly browned and hot.

Serve immediately and enjoy!