Category: Quick

Turkey Day Prep: Pumpkin Pie for the Keto Crowd

easy-keto-low-carb-pumpkin-pie-recipe

This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you.  Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.

The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.

Keto Low Carb Crust

  • 2 eggs
  • 1 tbsp extra virgin olive oil
  • 1 tsp vanilla extract- eliminate for savory
  • 1/4 cup Swerve sweetener -eliminate for savory
  • 1/4 tsp salt
  • 1 cup coconut flour
  • 1/2 cup butter cold cut into cubes
  1. Preheat oven to 400 degrees F.
  2. Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
  3. In another bowl whisk the remaining ingredients together until combined.
  4. Pour the dry and wet mixture into a food processor.
  5. Add the cubed butter. Process by pulsing until it looks like crumbles.
  6. Spray a pie plate with cooking spray and pour crumbles into pie plate.
  7. Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
  8. Using a fork randomly make holes into the bottom of the crust.
  9. Bake the crust 10 minutes or until golden.
  10. Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
  11. Take crust out of the oven, cool completely, and add your filling.

Easy Low Carb Keto Pumpkin Pie

  • 1 15-oz can Pumpkin puree
  • 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
  • 2 large Eggs (at room temperature)
  • 2/3 cup Powdered erythritol (Truvia)
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract (optional)
  • 1 tsp Blackstrap molasses (optional)
  1. Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)

  2. When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.

  3. Pour the filling into the crust. Gently tap on the counter to release air bubbles.

  4. Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)

Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

Serving size: 1 slice, or 1/12 of entire pie

Nutrition Information Per Serving

Calories: 244 | Fat: 21g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 7g

Big thanks to Maya Krampf at Wholesome Yum for creating the pie filling & getting the recipe just right!  #ThisGirlLovesToEat

Turkey Day Prep: Pumpkin Mousse for the Keto Crowd

KetoPumpkinMousse

One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat

Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.

The mousse below takes 10 minutes to make and can even be put into a keto pie crust.  If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.

Keto Pumpkin Mousse

  • 8 oz Mascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
  • 1/4 cup Swerve Confectioners
  • 1/2 tsp vanilla extract optional
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 cup heavy whipping cream (+additional to whip & top the dessert with)
  1. Place mascarpone and low-carb sweetener in a deep bowl. Beat with an electric mixer on low for 2 minutes.
  2. Add vanilla, pumpkin and pumpkin pie spice. Beat on low until incorporated.
  3. Slowly, with the mixer running on low, add the heavy cream. Beat just until incorporated and fluffy, or for 2 minutes. Do not over beat.
  4. Top with whipped cream (optional), chopped sugar-free chocolate and mint
Nutrition Facts
Amount Per Serving
Calories 247 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 29mg 1%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Protein 3g 6%
Vitamin A 80%
Vitamin C 1%
Calcium 7.3%
Iron 1.9%

 

Turkey Day Prep: Stock

TurkeyStockI have been cooking Thanksgiving dinner for my own family for the past 25 years, or so, and have never attempted to make home made stock.  I never saw my Grandpa (THE Thanksgiving GURU in our family) make his own stock, as far as I knew, canned stock was the only stock there was. #1970sCannedFoodKid 

This year, since I’m trying to keep the meal as clean (read: uncanned) as I can this year to try and keep close to my Keto goals, I thought I’d try to make my own stock ahead of time and put it in the freezer to have for basting the bird and making the (Not Keto) stuffing and gravy.

The biggest hassle with making turkey stock is the fact that you have to make a whole turkey first to have a turkey carcass on hand.  I did find a way around this: I use turkey thighs, because I like the moister dark thigh meat, which I buy at my local grocery store, in this case, the Gelson’s a couple of miles from my house.  I like the upscale Gelson’s Market because it offers antibiotic-free, fresh, organic, and kosher (if that is important to you) turkeys and turkey pieces.

While not an all day process, it is a two part process.  First you have to cook the turkey parts and then you can make the stock.  Luckily the pressure cooker makes both parts easy.

Pressure Cooker Turkey ThighsEasy-Roasted-Turkey-Thighs-3-688x1032

  • 4 turkey thighs
  • 4 TBLS olive oil
  • 1 medium onion, peeled, and chopped into large chunks
  • 4-6 cloves of garlic, peeled and chopped
  • Zatarain’s Creole Seasoning
  • salt and pepper (if not using the Creole seasoning)
  • 24 oz low sodium chicken or vegetable stock
  1. Set your pressure cooker to the “Brown” setting
  2. Add 1-2 TBLS olive oil to the pressure cooker.
  3. Season your thighs liberally.  I prefer to use Creole seasoning but you can use salt and pepper.
  4. Brown your thighs, two at a time, on all sides.  Make sure that the skin side is a deep, golden brown to ensure that the fat is rendered and the flavor is sealed into the meat.  Remove the browned thighs and set aside.
  5. Slip the skin off of the thighs and return to the pressure cooker to render as much of the fat into the pot as possible.
  6. Add the rest of the olive oil and the chopped onion. Saute the onion for about 5 minutes and then add the garlic.  Cook for another 2 to 3 minutes.
  7. Add the thighs back to the pot. Stir the onion and garlic up onto the chicken then season with salt & pepper, add the red wine vinegar and the stock.
  8. Lock the lid and cook on high pressure for one hour.  When cooking is finished, allow to return back to pressure naturally (about 30 minutes).
  9. Remove thighs from pressure cooker and put on plate for removal of meat from the bones.  Leave everything else in the pot.

**To Use Thighs For Stock:  The meat will easily shred right off the bone, but don’t worry, plenty remains to flavor the broth.  Store the shredded thigh meat in a covered container or zip bag to use in sandwiches, add to soup or eat in other meals.

Continue Preparing the Stock

  • bones from cooked turkey thighs (retained from recipe above)
  • 1/2 cup chopped turkey thigh (from recipe above)
  • 2 stalks celery, roughly cut into about 1″ pieces
  • 2 carrots, scrubbed and roughly cut into about 1″ pieces
  • 2 Bay leaves
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1/2 teaspoon whole peppercorns
  • 2 tsp pink Himalayan Sea Salt (you can use any sea salt – I like this one)
  • 3 cups water
  1. Add the skin, bones, chopped meat, celery, carrot, bay leaves, parsley, thyme, peppercorns, and salt to the vegetables and cooking liquid already in the pressure cooker pot, then add water.
  2. Pressure cook on high for 60 minutes.
  3. Let the pressure come down naturally – about 30 minutes.
  4. Scoop the bones and vegetables out of the pot with a slotted spoon and discard.
  5. Strain the stock through a fine mesh strainer and discard the solids.
  6. After the stock is completely cooled, I portioned it into quart-sized zip lock freezer bags.  It can be frozen for up to 3 months.

**Tip – If you use glass jars make sure to leave about an inch of head room or your jar could break when it freezes. #ThisGirlLovesToEat

 

 

 

Pairing Dessert with Wine

dessertwines

It’s no secret that I love food and wine, but even I have to admit that sometimes the wine you drink with dinner may not be the same wine that you want to keep drinking when it comes time for dessert.

Generally, it’s not a bad idea to follow the rule: the darker the dessert the darker the wine.  If you don’t feel secure with a rule that is so non-specific, there are a few other taste guidelines according to the different dessert types:

  • Custard and Vanilla
  • Fruit and Spice
  • Caramels and Chocolate

Custard and Vanillacremebrulee

When your dessert is based around the light, mild, buttery flavors found in most custard based desserts you want your wines to have the same basic flavor profiles.  So, if you are serving a vanilla custard, pudding, flan, crème brûlée, tart or pie, you’ll want to serve a white wine like a late-harvest Riesling, or a sparkling wine like an Asti Spumanti or demi-sec Champagne.  This Vanilla Crème Brûlée from The New York Times is #FastAndEasy and needs only 5 ingredients!

Vanilla Crème Brûlée

  • 2 cups heavy or light cream, or half-and-half
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 5 egg yolks
  • ½ cup sugar, more for topping

Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Most crème brûlée recipes need a torch, but this one is simpler & safer: it uses your oven’s broiler to get the crackly top.

**TIP: Make sure the custard sets for several hours in the refrigerator before brûléeing the top so you don’t end up with soupy custard.

vanillaspicedpoachedpearFruit and Spice

When your dessert is fruit based with a spicy profile, like those with apple, pear, pumpkin or cinnamon in them, you’ll want to lean toward white wines that have more character to them.   In this case you’ll want to consider Pink or Rosé Champagne, Sauternes, or late-harvest Gewirtztraminer.

Caramels and Chocolates

When your dessert is rich and full of any of the flavors across the chocolate spectrum turtlebrownies1(except white chocolate) or has the gooey richness of caramel’s toffee goodness, then the wines you’re looking for will be Red.  Late-harvest Pinot Noir, Banyuls, Grenache, Australian Shiraz, Port (the classic chocolate pairing), and Grappa all are excellent pairings for these rich dessert choices.  #ThisGirlLovesToEat

 

 

Pumpkin Gingerbread

pumpkingingerbreadI’m not a big pumpkin spice anything girl, but I am a big fan of pumpkin pie and just about any bread or muffin that has pumpkin in it.  I am not, however, a big fan of the amount of fat that usually accompanies those recipes and look for any way I can to trim that aspect down so I can enjoy more of those seasonal treats.

On this first day of October, it may have been 90° and muggy in the shade where I live, but I’m kicking off my fall baking (well after dark) with this recipe for pumpkin gingerbread with no added fat.

Pumpkin Gingerbread

  • 3 Cups sugar
  • 1 Cup applesauce or banana puree
  • 4 eggs
  • 2/3 Cup water
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 3+1/2 Cups all-purpose flour
  • 2 tsp baking soda
  • 1+1/2 tsp salt
  • 1/2 tsp baking powder
  • 1-15oz can pumpkin puree

Preheat oven to 350° F (175° C). Lightly grease two 9×5 inch loaf pans.

In a large mixing bowl, combine sugar, applesauce or banana puree, and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.  Cool loaves completely on wire racks.  Store wrapped in refrigerator.

#ThisGirlLovesToEat

Easy Vegan Pumpkin Spice Granola

maple-leaves-mixed-fall-colors-background-david-gn

Fall officially started two days ago.  Temperatures in most of the United States (not here in Southern California, of course) have begun dropping and falling leaves are all over the ground with colors ranging from light green to yellow, orange, red and brown.  But to a very large, very loyal, bordering on fanatical. portion of society, MOST importantly it’s #PumpkinSpice everything season.

In keeping with the season, and my requirement that as many of the recipes I share be quick, easy & don’t require ingredients I can’t find at my local grocery stores, enjoy this granola recipe, found on Blissful Basil, that also fulfills a category I don’t usually include: it’s vegan!

Vegan Pumpkin Spice Granola ClustersSuper-Clustery-Pumpkin-Spice-Granola-1691

  • 1 1/2 cups rolled oats*
  • 1 cup unsweetened flaked coconut
  • 3/4 cup raw shelled pepitas (pumpkin seeds)
  • 1/2 cup raw pecan halves, roughly chopped
  • 1/2 cup pure maple syrup
  • 1/4 cup creamy unsalted almond butter
  • 1/4 cup virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine grain sea salt
  1. Preheat oven to 275F. Line a large baking tray with parchment paper.
  2. Add the rolled oats, coconut flakes, pepitas, and pecans to a large mixing bowl and stir to combine.
  3. In a medium saucepan, whisk together the maple syrup, almond butter, coconut oil, vanilla, cinnamon, nutmeg, ginger, allspice, cloves, and sea salt over low heat for 3 to 5 minutes or until smooth and glossy. Pour over the oat mixture and stir very thoroughly to combine (you want every last bit of the dry mixture to be evenly coated).
  4. Turn the mixture out onto the lined baking tray and use a fork to gently nudge it across the pan, spreading it into an even layer that’s just shy of 1/2 inch thick. It’s okay if there are gaps or holes between clumps of granola.
  5. Bake for 38 to 48 minutes, or until the top is light golden-brown, the granola near the edges of the pan is just beginning to turn deep golden-brown, and the granola feels dry and firm but not yet crisp to the touch. (Note: I recommend keeping a watchful eye on it and checking it a few times as it bakes. Granola doesn’t become crisp and crunchy until it’s had a chance to cool, so rely on look and scent more than touch or you’ll end up with burnt granola.)
  6. Once the granola is ready, remove the pan from the oven and place it on an oven-safe cooling rack to allow air to circulate beneath and around the pan to efficiently cool and crisp the granola.
  7. Allow the granola to cool completely on the pan until it’s not even the slightest bit warm to the touch. If you start moving it around or try to break it into clusters while it’s still warm, it will crumble. I recommend a minimum 45 minutes of cool time at room temperature, but try to hold out for 1 hour if you can.
  8. Once the granola is completely cool, break it into pieces of desired size and store in large airtight glass jars to maintain its crunch.

This granola can be enjoyed many ways:

  • Crumble over plain or vanilla yogurt
  • Drop chunks over ice cream (my guilty pleasure)
  • Pile in a bowl, top with berries and/or some bananas and milk for breakfast; or
  • Eat the clusters straight from the jar

You can’t go wrong, no matter how you enjoy these.  #ThisGirlLovesToEat

Indoor Grilled Swordfish

swordfish

One of the things I hear people complain about when summer ends is that cook-out season is over.  I’ve always thought that was odd.  My family grilled year round.  I remember my dad and grandpa out on the deck of our mountain cabin, even in the snow, grilling steaks on the BBQ.  For some people though, the harshness of the winters where they live just doesn’t make that an option.  Solution: their oven’s broiler and a good broiler pan!

broilerdrawerI’d never consider it if I had to use the hard to clean, slide out broiler pan drawer that was part of my mom’s 1970’s oven.  Thankfully technology has improved enough to encourage me to give indoor broiling a try.  When I upgraded my slide in range there was a parts order form included. The only thing that caught my eye was an easy to clean broiler pan with a roasting rack.  Once I had the part number it was easy to find, and get it faster, on Amazon.  As soon as I got it, I started experimenting with fast & easy indoor grilling recipes for the winter.  This #KetoFriendly swordfish recipe was so good that my husband forgave me for paying #WholeFoods prices for the #WildCaught delicacy.kitchenaidwhirlpoolbroilerpan

Indoor Grilled Swordfish

  • 2 – 4 to 6 oz swordfish fillets
  • Juice of 1/2 a lemon
  • 1/4 cup butter melted
  • freshly ground sea salt
  • freshly ground black pepper
  • 3 cups arugula
  • sliced cucumber
  • sliced tomato
  • bottled red wine vinaigrette
  • olive oil spray

Swordfish:

Remove the slotted top of the broiler rack and set aside.  Line the inside of the broiler pan with aluminum foil (for easy cleanup).  Spray the roasting rack lightly with olive oil spray and place onto the foil lined broiler pan.

Liberally salt and pepper one side of the swordfish steaks and place, seasoned side down, onto the prepared rack. Salt and pepper the top side of the swordfish steaks, then squeeze your lemon over each steak until you’ve gotten about 2 tsp of juice on each steak.  Brush each steak with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.

Turn the swordfish steaks, squeeze your lemon over each steak, brush each with melted butter and broil for 5 minutes longer.  DO NOT OVERCOOK or your swordfish will get rubbery.  When your steaks have finished cooking, remove the broiling pan from the oven, set on the stove, and tent loosely with foil while you prepare your salad.

Salad:

Divide the arugula between 2 plates.  Divide your tomatoes between the plates, with then just to the side of the arugula.  Stack & quarter your cucumber slices then divide them between the plates, scattering them atop the arugula.  If it’s avocado season, and you like them, slice one up and add it to the top of your salad.  Lightly dress your salad with 2 TBLS red wine vinaigrette.  You don’t want to overpower the lightness of your fish.  #ThisGirlLovesToEat

Lemon Pepper Shrimp

shrimplemonpepperlinguine

Once school starts, week night sit down dinners together for most families become a memory.  This recipe requires few ingredients, can be made in under 30 minutes (while Mama is sipping her glass of wine), can be made ahead and reheated, and makes week night dinners together something that doesn’t have to stop as soon as summer is over!  This serves 4 but can easily be doubled to serve a larger family or guarantee leftovers. #ThisGirlLovesToEat

Lemon Pepper Shrimp with Linguine

  • 1 – 8 ounce package linguine pasta
  • 1 pound fresh shrimp, peeled & deveined
  • 1 TBLS olive oil
  • 6 cloves garlic minced (I use the pre-chopped jars which would equal 3 tsp)
  • 1/2 cup low sodium chicken broth
  • 1/4 cup dry white wine, like sauvignon blanc
  • Juice of 1 lemon
  • 1/2 tsp lemon zest
  • Salt to taste
  • 2 tsp freshly ground pepper
  • 1/4 cup butter
  • 3 TBLS chopped fresh parsley
  • 1 TBLS chopped fresh basil
  • Shredded Parmesan cheese
  • Whole basil leaves for garnish

Preparation

  1. Bring a large pot of lightly salted water to a boil
  2. Add linguine and return to a boil
  3. Cook according to package directions for al dente pasta (usually 11 to 13 minutes)
  4. Drain the pasta and put into a large bowl
  5. Toss with 1 to 2 TBLS olive oil and set aside
  6. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute
  7. Mix in chicken broth, wine, lemon juice, lemon zest, salt, & pepper. Reduce heat, and simmer until liquid is reduced by about 1/2
  8. Mix shrimp, butter, parsley, and basil into the saucepan
  9. Cook 2 to 3 minutes, until shrimp is opaque
  10. Stir in the cooked linguine, and continue cooking 2 minutes, until well coatedWesterlySauvBlanc14

To serve, place a mound of pasta in the center of dish and divide the shrimp and sauce evenly between the plates. If desired sprinkle freshly grated Parmesan cheese atop and garnish with leaves of basil.  This dish pairs nicely with chilled Sauvignon Blanc. #GirlsGoneWine

Lazy Sunday Skewers

salmonskewers

You work all week looking forward to the two long lazy days off, but how often do you just get to relax and do absolutely nothing on Saturday and Sunday?  If you’re like most people, there’s errands to run, kids to shuttle to one sporting or social event or another, family gatherings, and maybe even date night on one or both nights so that by Sunday you’re exhausted.

The last thing you want to do on your one day off is spend it in the kitchen.  Skewers are the perfect solution to that cooking dilemma.  Skewers are also great for grilling at picnics, parties, & tailgates.

No matter which recipe you are making there are some simple kebab tips:

  1. Cut the ingredients into similar-size pieces and prepare as the recipe directs.
  2. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
  3. Preheat a grill to high.
  4. If using wood skewers, soak skewers in water for at least 20 minutes.
  5. Thread the ingredients onto skewers.
  6. Use 2 skewers per kebab, side-by-side, to keep the food from spinning and make flipping on the grill easier.
  7. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

Rosemary Lamb: rosemarylambskewers

  • Marinate 1 pound cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, 4-6 stems fresh rosemary (leaves stripped), 3 smashed garlic cloves, and salt & pepper.
  • Skewer with 1 to 1+1/2  inch chunks of zucchini & grill.

Garlic-Dijon Salmon:

  • Marinate 1 to 1+1/2 pounds de-boned, skinned, chunks wild-caught salmon in 1/4 cup olive oil, the juice of 1/2 a lemon, 3 minced garlic cloves, 2 TBLS chopped fresh parsley, freshly ground sea salt and pepper.
  • Skewer with slices of lemon between the salmon. Grill for 3 to 4 minutes per side.
  • Serve on top of grilled asparagus spears.

caesarskewer

Chicken Caesar:

  • Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest.
  • Form into mini burgers, skewer and grill.
  • Serve on whole romaine leaves with grilled crusty garlic bread and more dressing.

bucaneerporkskewerBuccaneer Pork:

Boil 1 cup water, 3 TBLS each salt and brown sugar, 2 tsp pickling spices & 4 garlic cloves. Add 1 cup rum, then cool. Add 1 pound cubed pork tenderloin and marinate. Skewer with pineapple chunks. Grill, basting with bottled jerk sauce.  Serve over steamed white rice.  #ThisGirlLovesToEat

Start Your Meal Off Right

Cheese-Moons-450x300

When you’re relaxing before you’re ready to have dinner, but don’t want to sip on your wine without a little something to take the edge off of your hunger, these decidedly Southern, half moon shaped cheese biscuits are just the thing!  #ThisGirlLovesToEat

Southern Cheese Moons (Wine4Food)

  • 1 cup extra sharp cheddar cheese, shredded
  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon sugar

Preheat the oven to 350°F.

Cream together softened butter and finely shredded cheese, using the paddle on a stand mixer or a hand mixer.

Combine flour, salt, red pepper flakes, garlic, mustard, and sugar in a medium bowl. Whisk together well.

Slowly incorporate flour mixture and cheddar butter. Don’t over mix, just combine.

Transfer dough to parchment paper. Gently press into one ½-inch oval shape.

Using a 2-inch biscuit cutter, press cutter in dough. Then, slice in half.

For any remaining dough, shape into ½-inch ovals.

Place the cut half moons onto a parchment paper or Silpat-lined baking sheet. The cheese biscuits should be a minimum of 2 inches apart.

Bake for 20 minutes.

Transfer to cooling rack.

Enjoy these biscuits with a bold Cabernet Sauvignon, Shiraz/Syrah, Petite Syrah or Sangiovese. #GirlsGoneWine