Friday, January 31, 2014

Cheddar Jalapeno Biscuits and Easy Crock Pot Chicken Soup






It has been extremely cold and snowy here lately. The month of January has been a bust at school but awesome for me! We had a long winter break, a little bit of school and then a bunch of snow days. I relish those days because I can always find some project to work on and some new recipe to make. I finished painting our kitchen, I worked on my logo idea for my future bakery (yay!) and I made this soup and biscuits; and in between I watched a billion episodes of Damages on our Apple TV.

Good soup is the best in winter months. Having these awesome biscuits overflowing with salty cheddar and dotted with slightly spicy jalapeno pieces was the perfect pairing. I used one jalapeno and 2 cups of cheddar- but you could add more jalapeno if you can handle the spice, or maybe keep the jalapeno slices round instead of little bitty pieces. You could also use less than 2 cups of cheddar cups or maybe use shredded cheddar instead of cubes. Lots of options!

And for fun, this endless snowy, cold weather has got me thinking of a few more winter accessories:
These handmade mittens
This pom pom hat
This chunky scarf
and this awesome knit bag

Cheddar Jalapeno Biscuits and Easy Crock Pot Chicken Soup



Easy Chicken Soup
2 containers gf chicken stock
1 package of boneless skinless chicken thighs chopped into 2 inch pieces
8 carrots peeled and chopped
1 onion chopped
1/2 bunch of kale chopped
1/2 tsp black pepper
1 T salt
1 tsp dried thyme
juice from half a lemon
1 T apple cider vinegar

Place all ingredients in a crock pot and cook on high for 6 hours
Stir every few hours and more towards the end so that the chicken pieces start to break up and shred a little

Cheddar Jalapeno Biscuits
makes 12
3 C blanched almond flour
1/4 C butter melted
1/4 C water
2 eggs
1/2 tsp salt
1/2 tsp baking soda
1-2 minced jalapenos
1-2 C cheddar cheese cubes (I chopped one 8oz block of extra sharp cheddar to make 2 cups of cubes)

Preheat the oven to 350 and line a large baking sheet with a silc pad or parchment paper
Whisk the eggs, water and cooled melted butter together
Add in the blanched almond flour, salt, and baking soda
Mix in the minced jalapenos and cheddar cheese cubes
(The cheese may spread out as it bakes- if you don't want this I would use shredded cheese instead of cubes)
This will be super chunky, but mix it as best you can
Use an ice cream scoop to place the biscuits on the baking sheet and then use a spatula to flatten out each mound of dough so it becomes a flattened circle
Bake for 25-30 minutes until the cheese is crispy in some parts and the tops of the biscuits are just slightly browned
Remove from the oven and let cool a little before serving

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