Host The Toast http://hostthetoast.com a Kitchen Kapers blog Tue, 31 Mar 2015 21:44:42 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 One Pot Pesto Carbonara http://hostthetoast.com/one-pot-pesto-carbonara/ http://hostthetoast.com/one-pot-pesto-carbonara/#comments Fri, 27 Mar 2015 16:50:03 +0000 http://hostthetoast.com/?p=4098 Looking outside, I can hardly tell it’s spring. The sky is grey, the grass is brownish, and the trees are still barren. O Sunshine, where art thou? We get less and less “spring weather” here in Jersey every year, it seems. Is it like that everywhere? Do you feel like it’s either scorching hot summer... 

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One Pot Pesto Carbonara. This one pot pasta recipe incorporates asparagus, mushrooms, eggs, bacon, and pesto! Perfect for spring! | hostthetoast.com

Looking outside, I can hardly tell it’s spring. The sky is grey, the grass is brownish, and the trees are still barren. O Sunshine, where art thou?

We get less and less “spring weather” here in Jersey every year, it seems. Is it like that everywhere? Do you feel like it’s either scorching hot summer or freezing cold winter all year round with like a week, max, of spring and fall in-between?

One Pot Pesto Carbonara. This one pot pasta recipe incorporates asparagus, mushrooms, eggs, bacon, and pesto! | hostthetoast.com

At least our produce around here is keeping up with the season. I walk into Wegman’s and BAM! green everywhere. The herbs are fresh and bouncy, the asparagus stalks are bright, the rows of fruits and vegetables seem to finally have a life to them that makes me want to stock my fridge up with everything I can fit in my shopping cart. (And by want to, I mean I do this.)

Because it’s still cold, I decided to incorporate some of my favorite seasonal flavors into one of my favorite comfort foods. Asparagus and basil pesto green-ify Spaghetti Carbonara, and it’s all made in one pot! I add in mushrooms as well to play up the earthy flavor the asparagus lends.

One Pot Pesto Carbonara. This one pot pasta recipe incorporates asparagus, mushrooms, eggs, bacon, and pesto! Perfect for spring! | hostthetoast.com

The “Carbonara” part, in case you’ve never had it before, involves eggs that are cooked from the heat of the pasta to make a rich and creamy coating. As if that wasn’t enough, crumbled bacon is mixed in at the end. Mmm.. eggs and bacon mean I can eat any leftovers for breakfast right? Say yes, because I already made breakfast pasta leftovers happen. I can’t take it back… not that I’d want to.

One Pot Pesto Carbonara. This one pot pasta recipe incorporates asparagus, mushrooms, eggs, bacon, and pesto! Perfect for spring! | hostthetoast.comOne Pot Pesto Carbonara. This one pot pasta recipe incorporates asparagus, mushrooms, eggs, bacon, and pesto! Perfect for spring! | hostthetoast.com

Next time I make this One Pot Pesto Carbonara, I’m going to include some spring peas. Yum. It’s really a versatile recipe, so feel free to add your own twist to it! If you switch it up, take a photo and tag it with #hostthetoast on Instagram so I can see what creative spins you put on it!

One Pot Pesto Carbonara
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the Pesto:
  • ¼ cup fresh basil, packed
  • 1 clove garlic
  • 1 tablespoon pine nuts
  • 1-2 tablespoons olive oil
  • Salt & pepper, to taste
  • 2 tablespoons grated parmesan cheese
For the Carbonara:
  • ½ lb bacon
  • 4 cloves garlic, minced
  • 8 oz sliced mushrooms, cleaned
  • 1 lb asparagus, trimmed and cut diagonally into thirds
  • 8 oz pasta of choice (I used spaghetti)
  • 4 cups chicken stock or water
  • 2 large eggs
  • Salt & pepper, to taste
  • ¾ cup grated parmesan cheese
Directions
  1. To start, combine the basil, garlic, and pine nuts in a food processor and pulse until finely minced. Add in the olive oil, a bit at a time, until smooth. Season with salt and pepper, and mix in the parmesan. Set aside until ready to use.
  2. In a large pot over medium heat, cook the bacon until crisp. Remove to a paper-towel lined plate and crumble. Drain off all but 1 tablespoon of the rendered bacon fat.
  3. Add the garlic, mushrooms, and asparagus to the pot and saute until the garlic is fragrant and the mushrooms and asparagus just begin to soften, about 3 minutes.
  4. Add in the pasta and chicken stock (or water) and bring to a boil. Cook until the pasta is cooked through, about 10 minutes, stirring occasionally to ensure that the pasta is all cooked. At this point, most of the liquid should be absorbed.
  5. Remove the pot from the heat and immediately mix in 2 large eggs, salt, pepper, and the pesto. Mix well. The heat from the remaining liquid and pasta will cook the eggs as you stir them in.
  6. Top with crumbled bacon and parmesan cheese.
Notes
If you'd like, you can use ¼-1/3 cup of pre-made pesto instead of homemade.

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Chipotle Ranch Chicken & Avocado Potstickers with Cilantro Lime Dip http://hostthetoast.com/chipotle-ranch-chicken-avocado-potstickers-with-cilantro-lime-dip/ http://hostthetoast.com/chipotle-ranch-chicken-avocado-potstickers-with-cilantro-lime-dip/#comments Tue, 24 Mar 2015 15:58:09 +0000 http://hostthetoast.com/?p=4082 Crispy bottoms and chewy tops make potstickers one of my favorite ways to eat appetizers. I don’t just mean Asian-inspired appetizers, either; People typically think of potstickers as being filled with gingery pork, scallions, and cabbage, but you really can put anything in them! This time, I decided to go with a Tex Mex flavored... 

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Chipotle Ranch Chicken & Avocado Potstickers with Cilantro-Lime Dip. Asian dumplings get a Tex Mex filling that's big on flavor in appetizer-sized servings. | hostthetoast.com

Crispy bottoms and chewy tops make potstickers one of my favorite ways to eat appetizers. I don’t just mean Asian-inspired appetizers, either; People typically think of potstickers as being filled with gingery pork, scallions, and cabbage, but you really can put anything in them! This time, I decided to go with a Tex Mex flavored filling of chipotle ranch ground chicken and creamy avocado.

Chipotle Ranch Chicken & Avocado Potstickers with Cilantro-Lime Dip. Asian dumplings get a Tex Mex filling that's big on flavor in appetizer-sized servings. | hostthetoast.com

I’m picky with warmed avocado, but when it is mashed with lime juice and salt before cooking, it retains its taste while taking on an even butterier consistency. The chipotle ranch chicken has just enough spice to kick things up a notch, and the cilantro-lime dipping sauce finishes off the flavor for an appetizer that will fly off the plate.

These are so delicious and so different than the usual party fare, but quite simple to make. Store bought wrappers bring down the prep time monumentally, so all you have to do is mix your fillings, put them in the wrappers, fold, seal, and cook. It’s really that easy.

Chipotle Ranch Chicken & Avocado Potstickers with Cilantro-Lime Dip. Asian dumplings get a Tex Mex filling that's big on flavor in appetizer-sized servings. | hostthetoast.comChipotle Ranch Chicken & Avocado Potstickers with Cilantro-Lime Dip. Asian dumplings get a Tex Mex filling that's big on flavor in appetizer-sized servings. | hostthetoast.com

To seal the wontons, I simply run a wet finger around the outside of the wrapper, fold it in half so that it is shaped like a half-moon, and then crease the edges by folding small sections over each other and pinching as I move from one side to the other. The fan-like folding is totally optional– if you’d prefer to just fold and pinch, that will work too!

Chipotle Ranch Chicken & Avocado Potstickers with Cilantro-Lime Dip. Asian dumplings get a Tex Mex filling that's big on flavor in appetizer-sized servings. | hostthetoast.com

To cook the potstickers, you place them in a lightly oiled pan until the bottoms are golden brown, then add in some water, cover, and let steam until the water has absorbed and the chicken filling is cooked through. Told ya it was easy!

Chipotle Ranch Chicken & Avocado Potstickers with Cilantro-Lime Dip. Asian dumplings get a Tex Mex filling that's big on flavor in appetizer-sized servings. | hostthetoast.com

Give them a go, and make sure you take a photo! Tag #hostthetoast on Instagram or Twitter so I can see your fusion dumplings!

Chipotle Ranch Chicken and Avocado Potstickers with Cilantro Lime Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 40 potstickers
Ingredients
  • 2 Haas avocados
  • 2 tablespoons lime juice
  • ¼ teaspoon salt
  • 1 lb ground chicken
  • ½ small red onion, chopped
  • 1 (1 oz) ranch seasoning packet
  • 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce (or more, for extra heat)
  • 40 potsticker wrappers
  • 1 tablespoon oil, plus more if necessary
  • 2 sprigs green onion, sliced, to garnish
  • ¼ cup fresh cilantro, to garnish
For the Dipping Sauce:
  • ¾ cup fresh cilantro
  • Juice of 2 limes
  • ½ jalapeno, coarsely chopped
  • 1 tablespoon honey
  • 1 small clove garlic, minced
  • 1 tablespoon oil
  • Salt and pepper, to taste
Directions
  1. In a small bowl, mash the avocados with the lime juice and salt. Cover with plastic wrap and set aside.
  2. In a large bowl, mix together the ground chicken, red onion, ranch seasoning, chipotle, and adobo sauce until well-combined.
  3. Fill a small bowl with water and set in your working station. Spoon 1½ - 2 teaspoons of the chicken mixture onto the center of a potsticker wrapper. Spoon another a teaspoon of the mashed avocado on top of the chicken mixture. Dip your finger into the water and trace your finger along the perimeter of the potsticker wrapper, around the filling, to moisten the edges. Fold one side over and press to seal. If desired, crimp or fold the edges. Continue until all of the potstickers have been formed, covering the finished potstickers with a kitchen towel as you work to prevent them from drying out.
  4. Heat a tablespoon of oil in a large pan over medium heat. Once the oil is warm, add 8-10 potstickers and cook until the bottoms are golden brown, about 3 minutes.Then, carefully and quickly add in ⅓ cup of water and cover immediately. Let steam until the water has absorbed and the chicken is cooked through. Remove the potstickers from the pan and set aside. Repeat until all of the potstickers have been cooked.
  5. As the potstickers cook, combine all of the dipping sauce ingredients in a food processor or blender and pulse until well-combined.
  6. Garnish the Chipotle Ranch Chicken & Avocado Potstickers with cilantro and green onion and serve with the Cilantro-Lime Dipping Sauce.

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Slow Cooker Thai Chicken and Noodles http://hostthetoast.com/slow-cooker-thai-chicken-and-noodles/ http://hostthetoast.com/slow-cooker-thai-chicken-and-noodles/#comments Fri, 20 Mar 2015 16:59:35 +0000 http://hostthetoast.com/?p=4027 When I was in college, if you asked me what I’d like to eat, the answer was always “Thai food”. There was a little restaurant in the corner of a strip mall that was tucked behind the highway, with a big sign on the front window that boasted “The Best Thai Cuisine in Town”– rightfully... 

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Slow Cooker Thai Chicken and Noodles. The chicken and noodles cook right in the sauce in this flavorful crock pot dish! | hostthetoast.com

When I was in college, if you asked me what I’d like to eat, the answer was always “Thai food”.

Slow Cooker Thai Chicken and Noodles. The chicken and noodles cook right in the sauce in this flavorful crock pot dish! | hostthetoast.com

There was a little restaurant in the corner of a strip mall that was tucked behind the highway, with a big sign on the front window that boasted “The Best Thai Cuisine in Town”– rightfully so, I might add. I don’t remember how found out about it, but that hidden gem became my obsession for the 3 remaining years I lived in the area. I loved the bowls brimming with jasmine rice, the savory peanut sauces, and the spicy dishes that had so much heat that it made your nose run. I loved the music they played that sounded like a mix between Thai pop and elevator music. I loved the mismatched decor, and the waiter who topped off my water every few minutes despite being the only waiter who was ever on-shift. But most of all, I loved their chicken and rice noodles.

3 years after finding that restaurant, I graduated and I moved home, far away from my favorite Thai place. “I’ll find another”, I thought, but I was wrong. I never found a local restaurant that made even decent Thai food. So, of course, I decided to try making my own.

Slow Cooker Thai Chicken and Noodles. The chicken and noodles cook right in the sauce in this flavorful crock pot dish! | hostthetoast.com
I have made a lot of Thai dishes in a bunch of different ways since then, but my favorite thus far has been simply tossing everything in my slow cooker. It’s easy, it’s consistent, the ingredients have time to meld in the sauce, and the chicken comes out fall-apart tender. I still miss my favorite Thai restaurant’s peculiar atmosphere, but Slow Cooker Thai Chicken and Noodles more than satisfies my flavor cravings. I have a new obsession, and it doesn’t require me to dine out!

Oh, and since we’re on the subject of obsessions, can I just say that I’ll never get tired of making those curly green onion garnishes?  They take just a few minutes and they instantly make everything look fancy. When you make this recipe, make sure you top it off with the curly green onions– I explain how to make them in this Spicy Fried Shrimp post!

Slow Cooker Thai Chicken and Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 tablespoons oil
  • 2 lbs boneless, skinless chicken breast or thighs, cubed
  • Salt and pepper, to taste
  • 14 oz light coconut milk
  • 2 tablespoons red curry paste
  • ¼ cup creamy natural peanut butter
  • ½ cup low sodium chicken broth
  • ¼ cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • ½ white onion, sliced
  • 2 large cloves garlic, minced
  • 1 tablespoon freshly minced ginger
  • 1 green pepper, sliced
  • 6 thai chili peppers, seeded
  • 8 oz dry rice noodles
  • Juice of 1 lime
  • 4 sprigs green onion, to top
  • ¼ cup bean sprouts, to top
  • ¼ cup cilantro, to top
  • 1 handful dry roasted peanuts, chopped, to top
Directions
  1. In a large skillet over medium-high heat, warm the oil. Season the chicken with salt and pepper and saute until browned on all sides, about 4 minutes. Add the chicken to the slow cooker.
  2. Add in the coconut milk, red curry paste, peanut butter, chicken broth, soy sauce, and brown sugar. Give the pot a light stir. Then, add in the onion, garlic, ginger, green pepper, and thai chili peppers, and stir once more. Cover and cook on low heat for 4 hours.
  3. About an hour before you've finished cooking (at the 3 hour mark), add the rice noodles to the crock pot and mix well. Continue to cook for another hour, or until sauce has thickened and the noodles have softened.
  4. While you wait for the noodles to cook, slice your green onions in half, longways. Keep slicing until you have thin strips. Place the green onions in a bowl of ice water and let sit-- this will make them curl up.
  5. When the Thai Chicken and Noodles has finished cooking, remove it from the slow cooker and divide into bowls. Squeeze lime juice over them and garnish with the curled green onions, been sprouts, cilantro, and dry roasted peanuts. Serve warm.

Make sure to also take a picture and tag #hostthetoast on Instagram and/or Twitter so I can check it out! I love seeing what you come up with!
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Sofritas Tofu Burrito Bowls http://hostthetoast.com/sofritas-tofu-burrito-bowls/ http://hostthetoast.com/sofritas-tofu-burrito-bowls/#comments Tue, 17 Mar 2015 15:18:04 +0000 http://hostthetoast.com/?p=4015 As a lover of bacon, pulled pork, and burgers, a lot of people find it surprising when I say that I also adore tofu. Or maybe I should say I adore good tofu. Tofu gets a bad wrap from the many people who don’t know how to properly prepare the wiggly soybean curd, leaving a lot of people to think... 

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Sofritas #Tofu Burrito Bowls. Even better than the ones at #Chipotle, and easy/cheap to make at home! | hostthetoast.com

As a lover of bacon, pulled pork, and burgers, a lot of people find it surprising when I say that I also adore tofu. Or maybe I should say I adore good tofu. Tofu gets a bad wrap from the many people who don’t know how to properly prepare the wiggly soybean curd, leaving a lot of people to think of it as bland, boring, and mushy. Bleh. But the thing is, when done correctly, tofu should be the opposite! It should be super flavorful (it takes on the flavor of anything you cook it with), it should be soft and bouncy inside, and it should have a nice crisp exterior. Tofu can be good. Tofu can be amazing.

Sofritas Tofu Burrito Bowls. Even better than the ones at Chipotle, and easy/cheap to make at home! | hostthetoast.com

For example, when you cook tofu in a mixture of spices, smoky peppers, and fresh tomatoes, you get ultimate bliss.

Ultimate bliss which, by the way, is chock full of protein and pretty inexpensive! Oh tofu, I love you, and I don’t care what anyone thinks!

I decided to make this Sofritas Tofu Burrito Bowl after trying the vegetarian option at Chipotle. I took one bite and thought, Oh man, I have got to make this at home! 

And then I thought, Wait… Do I have any tofu recipes on the blog yet?  The answer was no, and that is just plain wrong. This is my first recipe that includes tofu, in the 2+ years I’ve been blogging and hundreds of recipes I’ve put together. For shame!

This spicy, smoky, absolutely amazing tofu will make up for it though.

Sofritas Tofu Burrito Bowls. Even better than the ones at Chipotle, and easy/cheap to make at home! | hostthetoast.com

In order to make my tofu as flavorful and as crispy as possible, I lay the tofu out on paper towels, press out any excess water, and then rub it with spices before it’s sauteed.

As it’s cooking and crisping, I toss some roasted poblano peppers, chipotle peppers, red onion, fresh tomatoes, cilantro,  garlic, salt, pepper, and sugar together in a blender to make the sauce.

Don’t know how to roast poblanos? It’s easy. Just rub them in a little bit of oil and put them under the broiler, turning occasionally, until the skin has browned and shriveled all around. Then place them in a covered bowl or closed paper bag for 15 minutes before peeling off the skins.

Sofritas Tofu Burrito Bowls. Even better than the ones at Chipotle, and easy/cheap to make at home! | hostthetoast.com
The sauce is a bit watery at first, but the excess water evaporates as it cooks. Then I add the tofu back in, and I add in some pinto beans or black beans.

At this point, I really just let my imagination and refrigerator take over. Sometimes I add cheese. Sometimes I spoon my tofu over lettuce. Sometimes I make rice. If I have avocados, I definitely make guacamole. But even all on their own, the Sofritas are delicious. I’m listing what I typically use in my burrito bowls, but feel free to switch and swap things out based on what you have on hand!

Sofritas Tofu Burrito Bowls. Even better than the ones at Chipotle, and easy/cheap to make at home! | hostthetoast.com

Sofritas Tofu Burrito Bowls
 
Prep time
Cook time
Total time
 
Adapted from Pinch of Yum
Author:
Serves: 4-6
Ingredients
For the Sofritas:
  • 16 ounces extra firm tofu, cubed
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt, divided
  • 2 tablespoons olive or canola oil, divided
  • 2 roasted poblano peppers, skinned, stemmed, seeded, and chopped*
  • 4 chipotle peppers in adobo from the can, minced, plus 1 tablespoon adobo sauce
  • 2 medium-sized tomatoes, diced, divided
  • 1 tablespoon tomato paste
  • ¼ cup onion, chopped
  • 5 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped, plus more to garnish
  • ¼ teaspoon sugar
  • 1 (10 oz) can pinto or black beans, drained and rinsed
For the Burrito Bowls:
  • 3 cups cooked white rice (1½ cups uncooked)
  • Juice of 3 limes
  • ¼ cup cilantro, chopped
  • 2 avocados
  • Salt, to taste
  • 4 cups lettuce or greens of choice, packed
  • ½ cup shredded cheddar or monterey jack cheese, optional (omit to make the recipe vegan)
Directions
  1. Drain the tofu, then transfer to paper towels. Press out any excess water.
  2. In a small bowl, combine the smoked paprika, cumin, dried oregano, onion powder, chili powder, and ¼ teaspoon of the salt. Rub the mixture onto the tofu.
  3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the tofu and saute, stirring occasionally, until golden brown. Remove the tofu from the pan and set aside.
  4. In a blender or food processor, combine the roasted pobanos, chipotle peppers, adobo sauce, all but a handful of the tomatoes, tomato paste, onion, garlic, cilantro, sugar, and salt. Blend until smooth.
  5. Add the remaining tablespoon of oil to the skillet and, once heated, add in the sauce mixture. Bring to a gentle boil, then add back in the tofu and the beans and reduce to medium-low.
  6. Cook, stirring occasionally, for 10-15 minutes, or until the tofu is cooked through, beans are warmed, and the sauce reaches the desired consistency. If the sauce reduces too much, simply stir in a bit more water and warm.
  7. As the Sofritas cook, squeeze the juice of 1 lime into the cooked white rice. Cover to keep warm.
  8. Mash the avocados with the juice of two limes, cilantro, and salt, to taste. Set aside.
  9. To serve, build bowls with rice, lettuce, Sofritas, guacamole, and cheese. Garnish with reserved tomato and cilantro.
Notes
To roast the poblanos, rub them with oil and place them on a rimmed baking sheet. Place under the broiler for 10-15 minutes, turning every few minutes until browned and blistered. Remove the peppers from the oven and place in a covered bowl or closed paper bag for 15 minutes. Then, remove the skins, seeds, and stems.

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French Onion Soup Drop Biscuits http://hostthetoast.com/french-onion-soup-drop-biscuits/ http://hostthetoast.com/french-onion-soup-drop-biscuits/#comments Fri, 13 Mar 2015 11:37:33 +0000 http://hostthetoast.com/?p=3992 Fluffy, tangy, cheesy, oniony, and buttery. No kneading, no cutting in butter, no folding, no mess. My love affair with drop biscuits began, predictably, with a trip to Red Lobster. After one cheddar and garlic loaded biscuit, I was hooked. After a basketful, I was dead set on making them at home. Mind you, back... 

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Fluffy, tangy, cheesy, oniony, and buttery.

No kneading, no cutting in butter, no folding, no mess.

French Onion Soup Drop Biscuits. No kneading, no cutting in butter, no mess. These only take 25 minutes from start to finish!| hostthetoast.com

My love affair with drop biscuits began, predictably, with a trip to Red Lobster. After one cheddar and garlic loaded biscuit, I was hooked. After a basketful, I was dead set on making them at home. Mind you, back then I wasn’t much of a baker (read: I did not bake at all, and me embarking on such a mission was risky / a fire hazard).

I wasn’t met with disaster though, much to everyone’s surprise. I actually pulled the biscuits off– and if I could pull off drop biscuits back then, anyone could. I really do mean anyone. 

Ever since then, I’ve been tweaking the recipe (and using every excuse possible to make a batch) until reaching my ultimate of all ultimate quick biscuits: French Onion Soup Drop Biscuits. If you thought Red Lobster’s were good, you ain’t seen nothin’ yet.

French Onion Soup Drop Biscuits. No kneading, no cutting in butter, no mess. These only take 25 minutes from start to finish!| hostthetoast.com

These biscuits are about as easy as it gets, but they pack in a lot of flavor, thanks to French onion soup mix and sour cream.

I usually try not to add soup mix to my recipes, honestly, as I feel you can most often get a better result by going the authentic route.  However, these biscuits are all about cutting out any fuss and getting right down to Tastytown.  And trust me, they succeed in that department. They’re French Onion Soup-flavored, filled with shredded cheese and brushed in butter, for goodness’ sake! There’s nothing to not like about them.

Unless, of course, you don’t like onions. Or cheese. Or biscuits. Or anything good in the world. Then just go ahead and back away slowly.

French Onion Soup Drop Biscuits. No kneading, no cutting in butter, no mess. These only take 25 minutes from start to finish!| hostthetoast.com

That just means there’ll be more biscuits or the rest of us!

Speaking of “more biscuits”, you may want to make a double batch of these. They absolutely fly off the plate every time.

French Onion Soup Drop Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 biscuits
Ingredients
  • 2 cups all purpose flour
  • 1 packet (1 oz) French Onion Soup mix
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 cup sour cream
  • 3 tablespoons water or milk
  • ¾ cups shredded Gruyere cheese
  • ¼ cup chopped chives, divided
  • 3 tablespoons butter, melted, to brush
Directions
  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Whisk together the flour, soup mix, baking powder and sugar. Add in the sour cream, the water (or milk), the gruyere, and half of the chives. Mix until incorporated, making sure not to over-mix.
  3. Drop the biscuit batter by ¼ cup at a time onto the lined baking sheet, 1 inch apart.
  4. Bake 16-20 minutes, until golden brown and baked through.
  5. Mix the melted butter and remaining chopped chives in a small bowl. Brush the biscuits with the butter and chives and serve immediately.

 

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