This Healthy Vegetable Chicken Soup is FULL of veggies and great to detox when you need to eat healthy! You can definitely make the prep time shorter by buying prechopped veggies if you want.When I say that I’ve been on a month long eating bender I’m not exaggerating. I literally ate my way through New York, …
This is a versatile dish that’s a crowd-pleaser and not too sweet. This Bahamian favorite is easy to make, using simple ingredients you likely already have in your fridge and pantry. And while the word “cake” conjures up visions of a rich dessert, Johnny Cake is actually more akin to bread – think cornbread or another dense loaf you might eat as a side dish.
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup sugar
½ cup cold butter, cut into small cubes
⅔ cup milk
Mix all the dry ingredients together in a large bowl. Cut in butter using a pastry cutter or your hands, working the mixture until it resembles coarse meal. Add milk and combine until you have a soft dough consistency. Knead on a floured surface until smooth. Let the dough rest for 10 minutes, then transfer into a greased 9×9-inch pan. Bake at 350°F for 20-25 minutes, until the edges of the cake begin to turn a light golden brown. Let cool on a wire rack before serving.
Serve the Johnny Cake warm with butter or jam as a breakfast treat or a snack, or enjoy it as a side dish with stew or soups.
YIELD: ABOUT 12 BISCUITS
3-INGREDIENT COCONUT OIL BISCUITS
These 3-ingredient biscuits are made easy with self-rising flour and coconut oil.
PREP: 10 MINS COOK: 10 MINS TOTAL: 20 MINS
2 cups self-rising flour, store-bought or homemade http://www.gimmesomeoven.com/how-to-make-self-rising-flour-recipe/
1/4 cup coconut oil (solid, not melted)
3/4 cup coconut milk*, or any milk
Preheat oven to 425 degrees.
Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.
Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.
Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.
*I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can.
DIFFICULTY: EASY INGREDIENTS: COCONUT MILK, COCONUT OIL, SELF-RISING FLOUR
Flat top cakes – A great tutorial on how to make sure your cakes come out nice and flat straight out of the oven!
Source: Flat Top Cakes – Liv for Cake
Source: Skinny Caramel Apple Dip
This dish looks absolutely amazing! And its Bobby’s recipe from throwdown, so im sure it is delicious!!!!
Shrimp and Grits
Total Time: 50 min Prep:30 min Cook:20 min
Yield:4 to 6 servings Level:Intermediate
1 1/2 pounds (26-30 count) Shrimp
2 tablespoons Cajun seasoning (recommended: Tony’s Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup quick grits (recommended: Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Louisiana Hot Sauce)
1 slice sugar-cured country ham
First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don’t skimp on the butter and the cream, folks.
Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
Get the recipe for Shrimp and Grits via @FoodNetwork:Source: Shrimp and Grits Recipe : Food Network