I love finding more and more ways to use my cast iron skillet. I know this isn’t a new idea, but I had never thought to use it for biscuits before. What a wonderful way to bake biscuits because they turn out beautifully brown on all sides, with slightly crisp bottoms. Plus, the biscuits sucked up all the flavor from the drippings of the bacon, which I had cooked in the pan beforehand. Continue reading
My zucchini plants are finally slowing down, and I think I’ve harvested the few remaining ones, so this will most likely be my last zucchini post for a while. I never thought I’d cook as much zucchini as I have in the last couple of months and I’ve been very pleasantly surprised at how much I’ve enjoyed them. This tart is no exception. While it’s great for breakfast, this savoury tart is also great for a light supper, with a salad. Of course, omitting the bacon and using low-fat milk instead of whole milk and heavy cream will reduce the calories and make for a healthier meal.
Since I’ve got a ready supply of jalapeños at the moment, I’m always looking for ways to use them. Chris recently discovered Trader Joe’s Pub Cheese, a “gourmet spreadable cheese,” reminiscent of Velveeta, but with more flavor. It comes in three flavors: Sharp Cheddar, Sharp Cheddar with Jalapeños, and Sharp Cheddar with Horseradish. For our new favorite dip, I melt the cheese, add a tablespoon or two of drained salsa, and some sliced jalapeños. It is so simple and easy, yet very tasty. Next time, I might make nachos by adding Ortega chiles, canned no-bean chili, diced tomatoes to the melted cheese and then spooning all that gooey cheese over tortilla chips. Yum!!
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