Sky-High Buttermilk Biscuits!!!

 Biscuits. Oh biscuits. What is not to love about a perfect biscuit? Fluffy, buttery and a canvas for many a topping. Butter, honey, jam, gravy. These babies are the ideal biscuit. I almost can't believe I got them to look the way they do.

I mean, come on. Just take a look at that big fatty biscuit! Sheena captured this work of art perfect. I love the height of the biscuit and that color of the blackberry jam. I think I might be making biscuits tomorrow for breakfast just because of this image. 

Tired brain

Sheena and I had a photoshoot this last Friday and I just had to share a few. I feel like with each photoshoot, Sheena is pulling out the stops more and more.

Beautiful, right?

Cookbook recipe development is starting to wrap up. Over 100 recipes, from my tired brain. Even after coming up with all these recipes, I still have a running list of recipes for the next book. I just can't stop thinking of new ideas. Like the perfect lemon bundt cake and a spicy potato salad. Writing recipes has become the perfect outlet for me. I don't think I will ever stop developing new ideas. But one thing i have learned while doing this first book is that I won't write the book and photograph it at the same time. It has been quite stressful at times. But I knew this first book would be a learning experience and thank heavens for it!

I hope you are enjoying your Thanksgiving preparations and it is more enjoyable than stressful. Me? I am in charge of the relish tray and an apple pie. The apple pie is actually in my book. Wanna a sneak peak?

Hello gorgeous!

How to roast red peppers

Yes, the jar is more convenient, but what if you have a grip of red peppers that are on the verge of turning? Here is how you can make good use of them.

Set your broiler to high. Line a baking sheet with foil. Cut each red pepper in half lengthwise and remove the core, seeds and ribs. Set the red pepper halves cut side down on the baking sheet.


Broil pepper for about 10 minuets, until they are blackened. Remove pan from the oven and immediately place peppers in an air-tight container, like a plastic bag, seal tightly and let them sit for about 10 minutes. Remove peppers from the container and once cool enough to handle, with your hands, peel the skins off and discard. 

Now you have so delicious, smoky roasted red peppers! Use them in all sorts of great stuff. Paninis, pasta, pizzas, popcorn!

Okay fine, just kidding, not popcorn.

What else could you use them in? "The Family Flavor" will have two recipes that use roasted red peppers. Creamy vegetable turnovers with roasted red peppers, caramelized onions and spinach and grilled flat bread with goat cheese, roasted red peppers and fennel. Good stuff people, good stuff.

CUPCAKES!

Posts have been scarce around these parts. And for good reason. Recipe development has been going full speed. The recipe development countdown has begun- 25 left to go. An end is in sight!

Today we photographed cupcakes. Coconut cupcakes with mango buttercream. And yes, they taste as good as they look.

MEAT!

For some reason, it is assumed that men have a thing for meat, especially grilled meat. If you happen to be attached to one of those type of men, I have been working on the perfect grilled meat for you to surprise him with. Succulent, tender-as-can-be ribs. And approachable enough for any female unfamiliar with the grill.

photos by Sheena Jibson

And even simple-to-make homemade barbecue sauce. This recipe is going to make your man so happy.

When will this recipe be ready for your kitchen and eating pleasure? The hope is to have "The Family Flavor: Practical Recipes for the Simple and Delicious" to be done and ready to send to my project manager by mid-November. From there, we go through editing, layout and design. So maybe another month or two after that. If you want a job done right, you take the right amount of time. In complete honesty, I am ready to see a finished product. I know the day I get my first copy of my book in the mail, I will cry like a big baby.

Late-night recipe love

It isn't often that I stay up until 1am to work on recipes, but I did tonight.

Crispy Polenta with Sausage and Fresh Tomato Ragu

Orange and Herb Marinated Tri-Tip Steak

Ham and Cheese Frittata

Couldn't get more diverse than that, eh?

Writing these recipes comes with chopping, weighing, measuring, tasting, smelling, stirring and CLEANING.

Gosh, I sure love food. 

Anything for the shot

Sheena, on my table, 
taking pictures of my food. 

Not an unusual sight. 

Thoughts currently swirling around my head:

Creative idea for a new rice crispie treat recipe.

Another recipe idea for a bake. 

I say bake because the word "casserole" makes me think of 

cream of something soup slippy sliding out of a can. Eww. 

What television show I am supposed to get hooked on

now that I finished "Friday Night Lights".