Archive for October, 2013

Copycat Alert – Red Lobstah Cheddar Biscuits

I’m personally not a biscuit kinda gal BUT my family on the other hand definitely knows how to put biscuits away. When we go to Red Lobster it’s not surprising to go through multiple baskets of biscuits, and a fresh one to head home with the leftovers. It was about time we figured out their secrets. This copycat recipe was great though we did modify it very slightly to better fit our tastes. If we closed our eyes it almost seemed like we were at Red Lobster, my scampi is still better 🙂


Creative Crops Cheddar Biscuits2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
4 tbsp butter (1/2 stick)
1 tsp dried parsley
1/2 tsp garlic powder


Preheat oven to 350 F. Mix together the bisquick, water and cheese. Roll out the dough to 3/4 inch thick and cut the biscuits with a cutter. Cut biscuits should go onto a baking sheet, I always bake on parchment paper to keep my pans (and oven) cleaner. Bake for 8 – 10 minutes until the tops are golden brown.

While those are baking, melt the butter and combine with parsley and garlic powder in a small saucepan. After the biscuits are done cooking, brush the tops with the butter. Serve these immediately but be prepared for them not to last long!

Creative Crops Biscuits


Perfect Pita Chips

I find that chips in generally are one of the easier types of food to put together, but also one of those sneaky recipes that can go really wrong, really quickly. It takes a good eye to make a good chip, but with some practice and patience chip-making is actually very simple. The pita chips below are the perfect complement to hummus. Here at our Homestead we make homemade hummus and now make these pita chips at the same time so we have a great, easy, homemade side-dish that really impresses all of our guests. They are stunned when we reveal that both the chips and hummus are homemade. Impress your friends at your next picnic or BBQ with these easy chips below:

The recipe below is modified from:


1 pckg Pita Pockets
2 tbsp Olive Oil
1 tbsp Cumin
1 tsp Kosher Salt
1 tsp Garlic Salt


Preheat oven to 350 F. Brush one side of each pita pocket with olive oil and then sprinkle the salt, cumin, and garlic salt over the pockets. Each pocket needs to be sliced into 4 triangles. Bake 15 – 20 minutes until they are light brown.

Again, these are best with hummus as an appetizer. Make extra, because I can promise you will be nibbling on them while waiting for the rest of your food to finish cooking!

So-Tasty Tortilla Soup

Well fall has finally arrived here in Virginia so let’s celebrate with some soup! I’d argue that tortilla soup is the perfect soup on rainy or early fall days. There is something so warming about the nice light broth, veggies and SW flare that tortilla soup brings. We are big fans of spanish style cooking and especially of tortilla soup. This is a great side-dish on taco night, or as the main course when you are looking for a lighter meal.


3 tbsp Corn Oil
4 small Corn Tortillas – coarsely chopped
4 cloves Garlic
handful of Cilantro – chopped
1 Yellow Onion
1 tbsp Cumin
2 tsp Chili Powder
2 Bay Leaves
1.5 quarts Chicken Broth
2 tsp Salt
pinch of Cayenne Pepper
28 oz. Tomato Puree
2 Chicken Breasts – Cooked and Shredded
Cheddar Cheese – just a pinch for garnish before serving


In a large soup heat oil over medium heat. Add tortillas, garlic and cilantro and cook for about 5 minutes until tortillas are soft. While those are cooking puree the onion (we LOVE using our Magic Bullet for this). Add onion and tomato purees into the soup pot and bring to a boil. Once boiling, stir in: cumin, bay leaves, chicken broth and chili powder. Once this is boiling, reduce the heat and simmer for 30 minutes.  After about 15 minutes add the chicken and then continue simmering for another 15 minutes (30 minutes of simmering, total). Stir-in salt and cayenne pepper to taste, remove bay leaves. Garnish with cheese and dig-in!

Tortilla Soup photo 1 (4) photo 2 (1) photo 4

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