20-Minute Chicken and Garlic Cheese Biscuit Cobbler

2015-02-20 20min Chicken Cobbler

 Chicken and Cheese Biscuit Cobbler

Recipe By :Beth Wright
Serving Size : 4 Preparation Time :0:00
Categories : Family Favorite Grain
One-Pot Poultry

1 medium onion — sliced
2 tablespoons vegetable oil
1 15 oz can black beans — rinsed and drained
1 10 oz can Diced Tomatoes and Onions with Lime Juice and Cilantro
1 10 oz can enchilada sauce (red OR green, I’ve used both)
2 cups rotiserrie chicken — cubed
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
7 3/4 ounces Garlic cheese biscuit mix
1 large egg
2/3 cup water or chicken broth
2 teaspoons Jane’s Crazy Mixed-Up salt – Sweet Lime Pepper
1/2 cup shredded extra-sharp Cheddar cheese
1/2 4 oz cup fresh cilantro — divided
2 avocados — sliced
1 tablespoon lime juice
Sour cream

Sauté onion in hot oil in a 10-inch cast-iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

Combine baking mix with seasoned salt, egg, and water in a medium bowl, stirring until smooth. Fold in 1/4 cup cilantro; pour over simmering chicken mixture.

Bake at 400º for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.

“adjusted from original recipe Southern Living NOVEMBER 2003”
“2015 Beth and the Biscuit”
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Labor Day Pull-Apart Italian Beef and Broccoli Salad

0829 Fresh Broccoli Salad and….


Sunday supper during the summer needs to have an “easy” button to push. Juicy Italian Beef sandwiches from your slow-cooker, piled on School House sandwich buns with a snappy, fresh broccoli salad, and red, ripe, sliced garden tomatoes creates that button! Add a Sweet Tea Icebox Tart and you can imagine the gracious smell of southern magnolias.


The original recipe for the Italian Roast Beef comes from Thousand Hills Cattle Company in Minnesota. I’ve adjusted it for use in the slow-cooker, easy preparation, and just because I don’t want my kitchen heating up during August Dog Days. Round Tip Roast on sale this week at Food City.


Broccoli Salad is excellent and wonderfully refreshing for the wind-down of the summer-going-into-fall garden. It comes from a Farm to School program cookbook in Vermont, New School Cuisine. The website has a FREE DOWNLOAD of the Cookbook of all these tried, true and tested, tested, tested recipes. I’ve not found one yet that I didn’t like, or the families that I cook for didn’t wolf down. Please take a look. Broccoli is also on sale this week at Food City. The recipe calls for raw broccoli, but I’ll blanch the flowerets, I find them more digestible when a bit of the “rawness” is softened out of them.


We make gallons and gallons of slightly sweetened iced tea throughout the summer. I am a southerner, after all. The recipe for Sweet Tea Icebox Tart comes from Southern Living and is a tangy, light bit of sweet at the end of the meal. I’ll be making small, individual tartlets in min-muffin tins.

Update! Nope I didn’t make that Sweet Tea Icebox Tart on the show. It’s worth a little effort though, so please click on that link.

The link to the last segment on Daytime Tri-Cities Friday, August 29.  Fun times.  Give it a click!



073014 Food City Friday on Daytime Tri-Cities – Salad Days with Peaches



Hello Folks,

HA!! I was surprised with a note from Morgan that Daytime Tri-Cities was going to be live in Abingdon on Friday soooo, would I like to do the show today, Wednesday? Yep. Quick get to Food City for ingredients and off I go this morning for the show.

The milder summer weather hasn’t slowed my garden down one little bit.  In fact, it’s given me the inspiration for this slightly spicy and sprightly whole-meal salad using many of the sale items from the Food City circular for this week.  Rotisserie chicken is on sale, as are the green peppers, the little tomatoes, the salad mix, the peaches, and the biscuits.  It is quite a haul!

The menu pulls in my favorite flavors, textures, and temperatures for this time of year; spicy, crunchy, a little rich and a tiny bit sweet. I love that the salad is nestled atop the crunchy, toasted biscuit crostini that’s been smeared with soft and savory avocado and red pepper topping. A bite of spicy salad and creamy, crunchy biscuit, this is my idea of a summer meal.


All winter and spring I’ve missed free-stone peaches. Now they’re here and sharing their perfume with the entire produce bins. A perfect continuation of the flavors of the meal; pour a tall glass of cold, bubbly Prosecco.



Chicken Chipotle Salad

Avocado and Red Pepper Biscuit Crostini

Sliced fresh Peaches

Chicken Chipotle Salad


Recipe By : Beth Wright

Serving Size : 4 Preparation Time :0:00

Categories : Poultry Salad



2 cups shredded rotisserie chicken 1/4 cup diced red onion
1/4 cup chopped celery 1/4 cup diced green bell pepper
1 cup seeded — chopped tomatoes salt and pepper to taste
1/4 cup mayonnaise 1/4 cup sour cream
2 teaspoons freshly squeezed lime juice 1/4 teaspoon Ground Chipotle
1 teaspoon minced garlic Butter lettuce mix
4 pieces bacon, cooked and crumbled 1 recipe Avocado and Red Pepper Biscuit Crostini



In large mixing bowl, combine chicken, onion, celery, bell pepper and tomatoes, season with salt and pepper to taste.

In small bowl, combine mayonnaise, sour cream, lime juice, chipotle powder and garlic. Pour over chicken mixture; toss to combine.

Arrange lettuce leaves mix on each of 4 serving plates. Divide topped biscuit halves on plates. Spoon chicken salad on and around biscuits; sprinkle bacon over each salad.

Per Serving (excluding unknown items): 176 Calories; 18g Fat (87.1% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.


Avocado and Red Pepper Crostini


Recipe By : Beth Wright

Serving Size : 0 Preparation Time :0:00

Categories :




4 Biscuits — split and toasted 1 avocado — peeled and mashed
1 roasted red pepper — chopped 1/4 teaspoon garlic powder
1 tablespoon lime juice




Arrange toasted biscuits on a plate. Mix the avocado, roasted red pepper, garlic powder and lime juice. Dollop on top of toasted biscuits.

Have a great rest of your week. If you’ve got time, cruise over to the Beth and the Biscuit facebook page. I’ll have the video for today’s Daytime Tri-Cities posted.

July 18 Daytime Tri-Cities; Glazed Salmon with Squash Noodles

Wild Caught Keta Salmon is on sale this week at Food City!!

Click on the Weekly Ad circular from the website, then click “Seafood”. That’s also where I got this recipe. When you find the Keta salmon on the virtual circular, click it to add to your list, then up pops Recipe Suggestions. I look forward to making this meal.

What’s on the menu? My zucchini and cucumber is crawling over its wall into the driveway, with the lima beans soon to follow!! So zucchini and cucumber are on the menu, naturally. Well, we’re having this beautiful Asian-style glazed salmon with a vegetable side that includes spinach and a squash noodle (??!!), and a refreshing side salad of cucumbers and onions. We’ll finish with a bowl of summer berries topped with a little mint and sugar.

Glazed Sweet and Spicy Salmon



1 1/2 lb Salmon fillet with skin removed 1/4 cup red wine vinegar
1/4 cup olive oil 1/4 cup soy sauce
1/4 cup water 1 tablespoon lemon juice
1/2 teaspoon red pepper flake 1 teaspoon onion powder
1 teaspoon garlic powder 2 teaspoon fresh cilantro, chopped
1/3 cup brown sugar, packed 1 pinch salt, to taste
1 pinch black pepper, to taste



Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.

Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.

Turn on broiler to low.

Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.

Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.


Serves 6

Cook Time

Prep Time: 10 mins.

Cook Time: 20 mins.



is on sale too for 99 cents a pound.

I’m using squash noodles a lot this summer. A mandolin slicer works well too. This is a Beth and the Biscuit recipe. Pappardelle is typically a broad, flat wheat flour noodle, similar to a lasagna noodle. Here it is in concept, but made with vegetable and so is gluten free, low in calories and fabulous.


Spinach with Squash Pappardelle


Recipe By: Beth Wright for Food City

Serving Size : 6


2 medium zucchini 1 medium summer squash
2 teaspoons extra virgin olive oil pinch of red pepper flakes
3 cups baby spinach 1/4 cup Parmesan cheese — grated
1 tablespoon unsalted butter coarse salt and ground pepper — to taste


With a vegetable peeler, begin shaving the squashes, turning the vegetable 180 degrees when you reach seeds. You should be turning the squash 4 times.


Heat a non-stick skillet to medium-high. Add the squashes and a splash of water to steam the vegetables. Shake the skillet to distribute the squash noodles. When soft and slightly browned, about 4 minutes, add the olive oil, red pepper flakes, salt and pepper. Toss to heat all. Turn the heat to low and proceed with the recipe.


Place spinach, Parmesan, and butter in a large bowl. Add to the squash noodles to the bowl; and toss to coat and wilt spinach. Season with salt and pepper.





“6 1/2 cups”

Start to Finish Time:


– – – – – – – – – – – – – – – – – – –


Per Serving (excluding unknown items): 193 Calories; 17g Fat (81.2% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 374mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Fat.



June 20th, Time-Saver Chicken Marsala Casserole

Time-Saver Chicken Marsala Casserole


Recipe By :Beth Wright for Food City

Serving Size : 8 Preparation Time :0:00

Categories : Casserole Poultry




1 1/2 pounds boneless skinless chicken breasts — cut into 1-inch cubes 

3 slices deli ham — diced

1 1/2 cups long-grain rice — uncooked 

1 cup sliced fresh mushrooms

3 green onions — sliced 

2 Roma tomato — diced 

1 1/2 tablespoons lemon juice

1 cup shredded mozzarella cheese — (4 ounces) 

2 3/4 cups chicken broth

1/2 cup Marsala wine

¼ cup butter — (1/2 stick) cut into teaspoon size pats

2 cloves garlic — minced

1/2 teaspoon salt

1/2 teaspoon pepper 

Additional shredded mozzarella cheese (optional) 



Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish.


Combine all ingredients in prepared baking dish. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 30 to 40 minutes, or until rice is tender. Uncover, and top with additional shredded mozzarella cheese, if desired. Bake for about 10 more minutes, or until cheese is melted





“Adapted from Cooking with Paula Deen, Mar/Apr 2006”


“© Beth and the Biscuit 2014. All rights reserved.”

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Per Serving (excluding unknown items): 352 Calories; 11g Fat (29.9% calories from fat); 28g Protein; 31g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 575mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.


Serving Ideas: Serve with fresh green salad tossed with simple vinaigrette and sliced berries.



Father’s Day Outing Daytime Tri-Cities

Father’s Day Outing – Daytime Tri-Cities June 5, 2014




Creamy Taco Chicken and Salsa Wraps


Recipe By : Beth Wright for Food City

Categories : Sandwich


2 medium tomatoes — chopped

1, 4-ounce can diced green chiles — see notes*

1/3 cup sliced green onions — including tops

1 tablespoon chopped fresh cilantro (optional)

1 teaspoon vegetable oil

3/4 pound boneless, skinless chicken breasts — cut into 1-inch cubes

2 tablespoons water

2 tablespoons taco seasoning

1, 8 oz package cream cheese, room temperature

8 large flour tortillas (burrito size) — warmed to soften or 12 small flour tortillas (fajita or soft taco size) — warmed to soften


FRESH SALSA:In large bowl, combine tomatoes, chilies, green onions and cilantro; set aside. Combine fresh salsa with cream cheese. Distribute this mixture evenly among the tortillas.

TACO CHICKEN: In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and taco seasonings; continue to cook until chicken is cooked through.

Place 1/2 or 1/3-cup taco chicken filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve or transport to picnic.


Makes 8 large wraps OR 12 small wraps




NOTES : Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic!


* For milder version, use 2 tablespoons green chilies instead of whole can.


Summer Picnic Salad To Go


Recipe By : Beth Wright for Food City

Serving Size : 6

Categories : Salad


3 cups cooked rice — cooled to room temperature

1, 17-ounce can whole kernel corn — drained

1/2 cup diced chile poblano — peeled and seeded

1/2 cup chopped green olives with pimientos

1/3 cup chopped green pepper

1/3 cup chopped red bell pepper

1/3 cup sliced green onions

1 teaspoon crushed red pepper

3 tablespoons lime juice

3 tablespoons olive oil

1 teaspoon garlic — crushed

8 ounces “queso fresco” or a very mild Feta cheese — crumbled

Lettuce leaves

2 small tomatoes — cut into wedges, for garnish


YOU’LL ALSO NEED: 1 gallon or 3, quart sized lidded jars.

Distribute the cheese amongst the jars.

Mix corn, chili, olives, green pepper, red pepper, onions and crushed red pepper in large bowl and layer this into the jars.

Mix lime juice, oil and garlic; add to cooled rice mixture. Stuff this into the jars to make the top layer.


When time to serve, flip jars over onto plated lettuce leaves; garnish with tomato wedges.

!POP! Goes The Champagne Cork

Daytime Tri-Cities May 9, 2014

I had prepared the champagne bottle for Amy to pop the cork and make a fun scene.

Amy Lynn's BIG plate of Chicken

Amy Lynn’s BIG plate of Chicken

I unwrapped the top, and unwound the wire that holds the cork on all the while reading “WARNING ON THE SIDE OF THE BOTTLE”, but ignoring it. Shoot, I’d popped many a cork in my day. We were going to make celebratory noises and a big to-do about using the bubbly in the dish.

Champagne chicken with Food City Olive Bar artichokes and Greek mix olives

Champagne chicken with Food City Olive Bar artichokes and Greek mix olives

But noooo….. POW! Went the cork, right beside my resting head as I was nonchalantly watching what was happening over where the cameras were pointing at Amy and Morgan. The studio techs JUMPED, thinking lights had blown. Morgan commented it was too bad the cork didn’t blow while we were on-air. It would have made for good TV.

Champagne, chicken, and Olive Bar Mother's Day Quick-Fix

Champagne, chicken, and Olive Bar Mother’s Day Quick-Fix


4  chicken cutlets, frozen for 30 minutes, sliced horizontally into cutlets and pounded even 1 tablespoon  olive oil
3  tablespoons  butter 1-1/2 cups  brut (champagne)
3  tablespoons  flour, divided 1/3 teaspoon  allspice
1  teaspoon cornstarch  ¾ teaspoon  dried basil
1   cup  artichoke hearts (marinated artichoke hearts drained) 1/3 teaspoon sweet paprika
2  tablespoons  dry-toasted almond slivers 1/3  cup  olive (Greek — pitted and halved)


Mix 2 tablespoons flour and 1 teaspoon cornstarch. Dredge the chicken breast cutlets in flour and cornstarch mixture.

Heat a large skillet on medium heat. Add olive oil. Add chicken cutlets, and cook on both sides until chicken is browned on both sides. Remove chicken and set aside.

In pan with drippings, add butter and cook until melted. Add champagne, and turn heat on medium high. Add allspice, basil, and paprika and mix well.

Add in flour while continually stirring. Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.

Add artichoke hearts and olives, and turn heat back to medium. Return chicken cutlets to pan, spooning sauce over them.

Lower heat and add pine nuts, lightly mixing them into mixture.

Serve chicken with the artichoke, olive, and pine nut mixture over it.

Serving suggestion: penne pasta salad with green beans and lemon vinaigrette.

Glorified Chili Con Carne



Although I adore the simplicity of Meta’s menus and recipes, once in awhile, I’d like to show off a little of my personal chef chops. Today, on Daytime Tri-Cities with Amy and Morgan, I’ll be using Meta’s Chili Con Carne (MFC479) as a base to be “Glorified” – added to, fussed with a bit.  I aim to make it a little more special occasion chili as I would if I were cooking for someone else.  On the show I’ll pair it with Food City Monterey jack cheese, pre-made corn bread muffins, and Mexican crudité of radish with salt, and pickled red onion.


For this version, I’ll be making bumping up the typical large quantity of conventional chili powder with MORE STUFF; chilpotle powder, ground cumin, dried oregano, thyme, dried cilantro and a secret ingredient I’ll share in a minute.  Chilpotle chili is smoke-dried jalapeno peppers and is fairly common in the spice aisle in the supermarket.


I love chili long and slow, and for that a cubed chuck roast would be called for, and a slow-cooker.  I’m cooking for a family-style quick cook however for the show and I’ll be using 80/20 ground beef.  What’s the point of eating beef if it’s just for texture?  I’m a proponent of keeping the fat high in the beef where it counts. If the family I was cooking for preferred ground beef, then I’d purchase the chuck roast, cube it, freeze it a little, and then spin it in a food processor to “grind it”.  It’s perfect.  I’ll plop a dollop of sour cream, and a sprinkle of Monterey jack cheese.  This recipe serves 4 to 6 hungry people and can last for DAYS in the fridge.  As a matter of fact, the longer it hangs out, the better it gets.  I believe that to be true for anything that contains tomatoes and beef.


In the Friday Meal plan, The Skinny Mashed potatoes will make up for the fat content in the chili.  I’ll also dress up those celery and radishes to give them the taste of a Mexican crudité with the addition of limes, and wilted red onions.  The finishing dessert: Rich, homemade buttermilk ice cream with sugared blueberries.  That dessert is just in the Head of Beth and won’t be a part of the show; it’s just a dream for another time.


Meta’s basic MFC479 recipe is located in the post for 0421-042714 Recipes.  Below is the full, unaltered meal plan for Friday.


My secret ingredient is a composite spice, Chicken Grilling, from Food City.  It lends a subtle orange flavor to the chili plus a bang of paprika and a subtle sweetness of red and green bell peppers.





Breakfast – tomato juice tomato juice
loaded oatmeal with pecans and raisins oatmeal, pecans, raisins, brown sugar, and butter
Morning Note: Pack lunch for after the studio.  Make mashed potatoes, pack one serving for the demo
Luncheon – Tomato soup MFC 960 left over or fresh
cabbage and raisin slaw MFC 740 cabbage coleslaw mix, raisins, mayonnaise
Dinner – Chili con carne MFC 479 crumbles, canned tomatoes, canned kidney beans, bacon
skinny mashed potatoes   potatoes, vegetable broth, olive oil
celery and radishes   celery, radish, coarse salt, celery seed
Vanilla ice cream with blackberries   vanilla ice cream, thawed black berries




5 slices of bacon, meatless bacon or tempeh bacon, chopped coarsely 1, 14 oz can diced or regular tomatoes
1 lb ground 80/20 chuck or meatless crumbles salt to taste
2 teaspoon ground oregano 2 tablespoons chili powder
1 teaspoon  ground chilpotle chili 1 teaspoon thyme
1 tablespoon FC Chicken Grill Seasoning 1 tablespoon ground cumin
2 teaspoons dried cilantro or coriander 3 cloves garlic, minced
1 jalapeno, seeded and minced juice of 1 lime
1 medium onion, sliced 15.5 oz can kidney beans, drained
2 cups water 1 teaspoon sugar
1 teaspoon cornstarch dissolved into 2 teaspoons water


Mix together the spices; chili powder, cumin, oregano, thyme, cilantro, and in a deep, 12 inch sauté pan, cook bacon on medium-high heat until crisp.  Using a slotted spoon, remove from the pan and drain on paper towel.  Leave all but 1 tablespoon bacon fat in the pan.  Reserve the remaining in a cup.  Brown the ground chuck in the fat, season with salt and pepper.  Remove the beef from the pan, leaving all but 1 tablespoon of fat in the pan and set aside. Add the onion, jalapeno, and garlic; cook in drippings until soft. Add chili powder; cumin, oregano, thyme, and Chicken grill seasoning stir until flavors are blended, about a minute.  Add meat, beans, and tomatoes, breaking up the tomatoes with your hands if they are whole.  Add water, lime juice and sugar. Simmer until the flavors are well blended, about 20 minutes.  Into a ramekin place the cornstarch and mix with water.  Add this mixture to the chili to thicken.  Top with red onions, Monterey jack cheese, and sour cream.  Delicious with corn bread.


This dish can be prepared in a slow-cooker.  If desired, the chili may be served over potatoes or hot cooked rice.  5 servings.


A Margarita would be nice.





Spring Brunch Recipes

Today for Food City Friday on DayTime Tri-Cites we gave out sweet Spring Brunch Menus.  Theses are the recipes from that menu. Please comment below and visit me at the Beth and the Biscuit Facebook Page.  I’d love to hear from you.


Spring Leek Hash with Grits and Goat Cheese


Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Grain                           Main



Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1               Tbs.  olive oil

3             medium  leeks — trimmed, halved, and chopped (6 cups)

1                     yellow bell pepper — thinly sliced (1 cup)

2               Tbs.  minced fresh thyme — divided

1/2      teaspoon  red pepper flakes

1/2           cup  low-sodium vegetable broth

3             cloves  garlic — minced (1 Tbs.)

2               cups  prepared grits — chilled, rolled and cut into slices

2                oz.  crumbled aged chèvre


1. Preheat oven to 400°F. Heat oil in ovenproof skillet over medium-high heat. Add leeks, bell pepper, 1 Tbs. thyme, and red pepper flakes; sauté 10 minutes. Stir in broth and garlic.



2. Arrange grits slices over leek mixture in skillet; top with crumbled chèvre and remaining 1 Tbs. thyme. Bake 10 minutes, or until chèvre softens.



“Cast iron skillet on the brunch table?  Sure!  This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.”




Adapted by Beth and the Biscuit from  “Vegetarian Times March 2012 p.36”

Start to Finish Time:


– – – – – – – – – – – – – – – – – – –


Per Serving (excluding unknown items): 83 Calories; 4g Fat (37.2% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.


Spring Rhubarb Chutney


Recipe By     :Adapted for Beth and the Biscuit

Serving Size  : 2     Preparation Time :0:00

Categories    : Preserves,Quick


Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1           teaspoon  yellow mustard seeds

1                cup  pieces fresh rhubarb — cut into 1 1/2″ pieces

1/2           cup  chopped red onion

1/4           cup  water

1/4           cup  cherry preserves

1/4           cup  dried cherries

1           teaspoon  ginger root — finely grated

3        tablespoons  sugar

2        tablespoons  balsamic vinegar


Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.






– – – – – – – – – – – – – – – – – – –


Per Serving (excluding unknown items): 232 Calories; trace Fat (1.2% calories from fat); 1g Protein; 61g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 20mg Sodium.  Exchanges: 0 Vegetable; 1 Fruit; 0 Fat; 3 Other Carbohydrates.


Serving Ideas: Spring Brunch Buffet.  Delicious with smoked ham


NOTES: Delicious on a spring buffet table with shaved smoked ham and sweet potato biscuits


Quinoa with Green Peas and Babbling Brook Mint


Recipe By     :Beth and the Biscuit

Serving Size  : 4     Preparation Time :0:00

Categories    : Sides


Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1                cup  Quinoa

1           teaspoon  olive oil

1                     shallot — minced (about 2 tablespoons)

1           teaspoon  lemon zest

1         tablespoon  lemon juice

2        tablespoons  butter — softened

1              pound  fresh peas — shelled, or 2 cups frozen peas

Coarse salt and freshly ground pepper

2        tablespoons  freshly chopped mint


Cook quinoa according to package directions. Heat olive oil in a medium saucepan over medium heat. Add shallot and saute until translucent.


Cream softened butter with lemon juice and lemon peel.  Gently melt in microwave or cook top over low heat.


Add peas to the sautéed shallots and cook until bright green and tender, adding a little water if shallots brown before peas are tender.


Add cooked quinoa and melted butter with lemon.  Season with salt and pepper, and toss to combine. Remove from heat, and stir in fresh mint.





“Beth Wright”

– – – – – – – – – – – – – – – – – – –


Per Serving (excluding unknown items): 315 Calories; 10g Fat (27.4% calories from fat); 12g Protein; 47g Carbohydrate; 8g Dietary Fiber; 16mg Cholesterol; 74mg Sodium.  Exchanges: 3 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat.


Serving Ideas: Spring Brunch


Citrus Honey-Ginger Yogurt Dressing


Recipe By     : Originally by Serena Bass adapted by Beth and the Biscuit

Serving Size: 3 cups

Categories    : Fruit Salad


Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1              quart  nonfat Greek yogurt

1/4           cup  honey

1 1/2      teaspoons  ginger root — finely grated

1         tablespoon  orange zest — from one orange


Mix all ingredients and refrigerate until serving.



“Beautiful with Winter Fruits Salad”


“Beth Wright adapted from Serena Bass, Minneapolis”


“3 cups”

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Per Serving (excluding unknown items): 266 Calories; trace Fat (0.1% calories from fat); trace Protein; 72g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 4 1/2 Other Carbohydrates.


Ginger Lime Mimosas


Recipe By     : Originally by Serena Bass adapted by Beth and the Biscuit

Serving Size  : 6     Preparation Time :0:00

Categories    :


Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1             bottle  Procecco — chilled

6        tablespoons  Cointreau — chilled

Ginger Lime Syrup (makes 16 Mimosas – also good in iced tea):

1                cup  fresh ginger — peeld and thinly sliced

1                cup  sugar

1                cup  fresh lime juice




For each serving, fill a champange flute or rocks glass 3/4 full with Prosecco.  Add 1 tablespoon Cointreau and 2 tablespoons Ginger Lime syrup.  Garnish with lime slices and serve.


Ginger Lime Syrup:Combine all ingredients in a medium pan and bring to a boil.  Cool 2 minutes and blend.  Strain through a fine-mesh strainer, pressing to get every drop.  Can be refrigerated for up to three days.  Drink up!





“To avoid spilling this beautiful dring on the brunch table, serve it in pretty “rocks” glasses instead of the traditional flutes.”


“Beth Wright adapted from Serena Bass, Minneapolis”



– – – – – – – – – – – – – – – – – – –


Per Serving (excluding unknown items): 197 Calories; trace Fat (0.8% calories from fat); trace Protein; 44g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 2 Other Carbohydrates.




Fresh Spring Easter Brunch Menu


Celebrate Spring

Easter Brunch 04/20/2014

Welcome to Our House!



Shaved Smoked Ham

*Spring Leek Hash with Grits and Goat Cheese

*Quinoa with Green Peas and Fresh Babbling Brook Mint

Roasted Pickled Beets


*Rhubarb Chutney

Orange Marmalade


Sweet Potato Biscuits



Winter Fruits Salad with *Citrus Honey-Ginger Yogurt Dressing

Pineapple Coconut Cake


*Ginger Lime Mimosas

Lemony Spring Cider