Archive | February, 2013

Cilantro Jack Biscuits

25 Feb

photo_1[1]With great love, I woke up at (ugh) 7am on Sunday morning, ran downstairs and made my honeybear some tasty breakfast biscuits. I can never, ever sleep late on a Sunday morning, and even though we went to bed super late (1am) after cleaning up from our excellently fun dinner party, I still woke up with my awful body clock ringing.

But the biscuits were tasty with butter on top.


  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 stick butter (cold!)
  • 4 tbsp fat free greek yogurt
  • 1/4 c almond milk (or whatever milk you’ve got)
  • 1/2 c monterey jack (or whatever cheese), grated
  • 1/2 c fresh cilantro, just the leaves


  • Preheat to 350.
  • Whisk together flour, baking powder, salt, and sugar. Cut butter, and using a fork mix the cold butter in (don’t use your hands) until pea-sized flour-butter bits remain.
  • Stir in yogurt and milk. Finally stir in cheese and cilantro. Don’t over mix.
  • Flour a surface and roll the dough out onto the surface. Use a glass/cup or other shape to cut your biscuits. Mine was rolled to about 1/2 inch thickness and made 8 biscuits, though these were on the thin side. If you want them thicker, roll thicker!
  • Bake for ~15-20 min, or until golden on the outside. Enjoy!



Mexicali Chicken Lime Soup

21 Feb

photo_1[1] After perusing the Budget Bytes website, admiring the simplicity and wholesomeness of most of those recipes, I was inspired by her chicken lime soup. I adapted using slightly different proportions and veg stock instead of chicken stock; I find chicken stock a bit too chicken-y. Also, for clarification, when I say chicken breasts, some people think breast= 2 parts (since breasts come in pairs, no?). Well… I actually mean pieces. So one breast= one piece.

This was a very easy recipe, and after a long day, it was quite easy to get this soup going.


  • 1 1/2 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 stalks celery, chopped/diced (depending on how much you like celery)
  • 3 cloves garlic, diced
  • jalapeno, diced
  • 1 can of crushed tomatoes (15-oz)
  • 2 chicken breasts
  • 4 cups of vegetable stock
  • 2 tsp roughly chopped fresh oregano
  • 1/2 tbsp cumin
  • 2 limes (or more if you like it limey)
  • 1 avocado, sliced
  • 1 bunch cilantro, leaves picked off the stems
  • tortilla chips (we used bean-based chips)


  • Heat olive oil on high in a deep soup pot. When hot, add onion, celery, jalapeno, and garlic. Stir until onion is translucent.
  • Add in tomatoes, chicken breast (raw), and veg stock. Allow soup to come to a boil, then cover and lower heat so that it is at a nice simmer for about 15 min.
  • Lift out the chicken breast from the soup and roughly tear (pull apart) so that it forms nice strips. Place back into soup and add spices, juice from the limes, and 1/2 of the cilantro to the soup.
  • Garnish with avocado and remaining cilantro.


Molasses Cookies

16 Feb
Pile of cookies to be consumed immediately.

Pile of cookies to be consumed immediately.

Made these cookies with my mother while at home in NJ earlier this month, then made them again for Rafe as soon as I got home to TX (very same evening!). That’s how good these were. I will be making these again for sure.



  • 1 1/2 c. flour
  • 1/2 c. whole wheat flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 1/2 c. sugar
  • 1 1/2 sticks unsalted butter, softened (just stick in microwave for a few seconds on each side)
  • 1 egg
  • 1/3 c. molasses


  • Preheat to 350. Whisk together flours, baking soda, and spices in a medium bowl. In a small bowl, place 1/2 cup sugar aside (you’ll use this to roll balls in later).
  • With an electric beater, beat butter and remaining cup of sugar until combined. Beat in egg and molasses. Gradually mix in dry ingredients, until just combined (don’t overmix).
  • Roll into balls of about an inch diameter, roll balls in the sugar you set aside earlier. Place balls on baking sheets, a few inches apart. Bake about 10-15 min.

Easiest Key Lime Pie

10 Feb
My absolute favorite go-to pie to bring over for a pot luck or similar. 6 ingredients– love the simplicity of it all! Easy pie, but still tasty and impressive enough to bring to friends/neighbors.

  • 1 1/4 c graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
  • 2 tbsp sugar
  • 5 tablespoons unsalted butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 c plus 2 tbsp fresh (or bottled if you must) Key lime juice
  •  Preheat oven to 350°F.
  • Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
  • Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
  • Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  • Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Garnish with cute, cut lime slivers for some added flare.

Creamy Asparagus Soup

9 Feb

photo (3)

Been a while! Been absolutely slammed at work… So have been cooking but not blogging.

While it’s not completely frozen outside like it is on the East Coast right now, it IS in fact, in the 50s and gray. A warm asparagus soup is perfect to perk me up for the rest of this gray Saturday afternoon. Also, who doesn’t like a 5-ingredient soup??


  • 2 tbsp olive oil
  • 1/2 chopped yellow onion
  • 2 bundles of fresh asparagus
  • 1 potato, peeled and chopped into 1/2 in cubes
  • ~24 oz vegetable stock
  • salt and pepper to taste


  • Heat a deep soup pot and add olive oil at med-high. Once hot, add onion. Stir once in a while, cook until translucent.
  • Wash and trim bottoms off asparagus. Roughly chop. Add asparagus and potato to onions in pot. Cook, stirring, for ~5 min.
  • Add veg stock and cover pot, cooking for another ~10 min, until potato is cooked through. Blend thoroughly (though I like to leave a few lumpy pieces for texture) with a hand blender. Add salt and pepper to taste. Yum!