So, I threw these together for dinner tonight. I had no idea if they’d turn out or not, but I had sour milk that I needed to use so I wanted to make some sort of buttermilk drop biscuit sort of thing. I kept adding stuff – cheese, garlic, butter – and before I knew it I’d ended up with this:
And you know what that looks like, right? I mean, the first thing that comes to mind – at least my mind – is those Cheddar Bay Biscuit thingees that they serve at Red Lobster. It’s not just me, right? That’s totally what they look like!
So, that was exciting. But looks are one thing. Taste is another.
Well, it’s been a while since I’ve been to a Red Lobster, so I don’t have a side-by-side comparison for you. But I swear, if these don’t taste exactly like Cheddar Bay Biscuits, then they’re AWFULLY close! Even the texture is right on. They’re soft and tender, not at all crumbly or hard. This picture gives something of an idea of what the texture’s like.
Every copycat recipe I’ve seen for Cheddar Bay Biscuits calls for Bisquick as the main ingredient. Now, not only is Bisquick made with white flour, but it also has partially hydrogenated oils (i.e. transfats) and dextrose (i.e. sugar). So using Bisquick is out of the question.
Luckily for YOU, I came up with this instead!
All it is is a basic drop biscuit, with cheddar cheese added in and topped with garlic basil butter. Easy peasy.
This is one of those recipes that brings me straight back to my childhood. My mother got the recipe from one of my father’s cousins while we lived in Arkansas, and nothing tastes or smells like it. As soon as I smell it I think, “Ah! Arkansas!” (And, yes, that’s a good thing!)
For some reason I always forget about this recipe, though. It’s not something I make often…though I don’t know why. Both of my kids love it, and even my fish-hating husband likes it! I think I need to get it into the rotation more often!
It’s also one of the simplest meals I make. It’s ready in half an hour, but tastes sophisticated enough to serve to company. So it’s a definite keeper of a recipe!
Bouillabaisse is the French name for fish stew – and that’s basically what this is. But if you don’t like fish, fear not. If even my husband – who detests fish in all forms – likes it, then anyone will. The buttery, winey, garlicky base to the broth is what really shines through in this!
(Note: I’ve been considering for a while including “real food dessert” recipes on here. These are things I’ve been making for my family or for company that are very heavy in sweeteners, but have no refined sugar or flours in them – just whole food sweeteners. I hadn’t been sharing them because they really aren’t anti-inflammation friendly, but for some of you they’ll still be safe if consumed carefully, in moderation. If you’re symptomatic you’ll want to be extra careful with these recipes!! But if you’re looking for something that’s at least better for you, and that company will eat, these will do the trick.)
Suddenly the other day, I had an intense craving for pineapple upside down cake. It hit out of nowhere. It’s not even something I’ve eaten a lot in my life, and I hadn’t had it in years and years. I have no cozy associations with my mother baking this cake or anything. I’m pretty sure the first time I ever had it was in the cafeteria of my university!!
So I have no idea why this craving hit, but it hit hard! All I could think of was sweet pineapple goodness surrounded by buttery cake. Mmmm. So I set out to figure out how to make it. After a few trials and errors, I hit upon a winner!
This is a little different than pineapple upside down cake because it doesn’t use rings of pineapple, and it’s not as pretty. I tried it that way at first…but I found myself wishing that there was more pineapple! So I tried it again with crushed pineapple instead, and that did the trick! So…this isn’t a super pretty company cake. But it IS a super delicious pineapple cake!!
I did this in my cast iron skillet because I loved the idea of taking it from stove to oven. I think it made me feel all rustic or something. But if you don’t have one, you can always just do this in an 8×8 square pan. Continue reading