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Peach and Brie Grilled Cheese Plus Watermelon Salad

Game Day in Texas

 

We love our football here in Texas! College game day conjures pictures of tailgates, packed stadiums, and reunions of alumni who shared a common experience at a University.  Even high school football games are revered – what other state had a show like “Friday Night Lights”?

 

But if you’re hosting a tailgate at home with friends, we all know it’s about the spread…so to speak. At Texicureans, we thrive on giving you recipes you won’t see everyday. So we aren’t doing the traditional BBQ and Potato Salad for this one. Skip to the end for Michelle’s recipes: Peach & Brie Grilled Cheese plus Watermelon and Feta Salad.      

 

Michelle House, Class of 2018, Texas A&M University invited Texicureans to her apartment in Austin to create a tailgate at home alternative.  My Niece, Emily (Class of ‘17) pitched in decorating with the enthusiasm of only a true Aggie. But even if you aren’t an Aggie or Aggie-curious, these menu and decorating tips can be applied to your school of choice. 

 

Each of our Universities here in Texas have a unique history.  Texas A&M, a land grant university, was initiated by the United States Congress Morrill Act.  This act  stated that the “leading object shall be, without excluding other scientific and classical studies, and including military tactics, to teach such branches of learning as are related to agriculture and mechanical arts.”  So although Baylor University is the oldest private University in Texas, A&M became the first public institution of higher learning.  Classes began in 1876 with 40 students and 6 faculty members in Brazos County.  All students – being male at the time, were required to participate in the Corp of Cadets military training.  

 

It wouldn’t be until the 1960’s that the doors were open to women and African-Americans; and when involvement in the Corps of Cadets became voluntary.  It was also during this time that the name was officially changed from Agricultural and Mechanical College of Texas to Texas A&M University.  The A&M became a nod to the past, but no longer officially stood for Agricultural and Mechanical.  

 

The name of the University may have been modified, but the Corp of Cadets remains a strong institution. During World War II, 20,229 former cadets from the Texas A&M Corps of Cadets served in the U.S. military, more than any other university.

Fortunately for Michelle and a host of students, Texas A&M has expanded to approximately 270 degree programs.  Schools of Medicine, Veterinary Science, and Law are just a few of the graduate programs. 

Thousands of Aggie Alumni and fans gather every Fall to root for their football team and sway back and forth to the “Aggie War Hymn”. If they aren’t in the stadium, they are in living rooms and in our example, patios and balconies. 

Fortunately, I was able to enlist two such Aggies to illustrate an elevated take on the at home tailgate.  It really doesn’t have to be complicated to create a game day atmosphere.  Emily draped a string of lights on Michelle’s balcony, hung a “game day” banner, and set out trays of snacks.  We love Nora Fleming ware – you can add multiple inserts to fit the occasion – and of course this called for an Aggie football helmet (Nora Fleming can be purchased at “The Southernist Boutique” in New Braunfels).  An Aggie themed bucket full of token footballs took center stage and of course there was the requisite football to pitch around.  

Michelle and I did a practice run on a light meal.  It can still be very hot here in Texas in the Fall – so this menu fits the bill.  “Peach and Brie Grilled Cheese” sandwiches anchor the plate and are accompanied by “Watermelon and Feta Salad”.  Michelle loves to experiment with flavors in the kitchen and I think you’ll find that a few surprise ingredients give both dishes a favorable twist.

Peach and Brie Grilled Cheese

Step up your Game Day!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Bacon Butter

  • 1/2 stick butter (1/4 cup)
  • 3 strips extra thin bacon cooked crispy

Sandwich

  • 8 slices sourdough bread Sliced 1/2" thick (or your preference)
  • 4 oz triple creme brie rind removed
  • 4 oz white cheddar shredded
  • 1 - 2 peaches thinly sliced
  • 2-3 sprigs fresh thyme
  • Hot honey homemade or Store bought

Instructions
 

Bacon Butter

  •  Prepare the bacon butter beforehand, it is best if you prepare it the day before and let sit overnight.  Combine the bacon and butter in a food processor until thoroughly combined.  If you do not have a food processor, chop the bacon as fine as possible and mix with the butter.  Refrigerate overnight and pull out and place on the counter for 30 minutes.  I gave my butter 15 minutes on the porch in the Texas heat and it was perfect.

Sandwich

  • Preheat a grill, grill pan or regular pan to medium heat.  To build the sandwich, spread a thin layer of bacon butter on one side of the bread.  Add the brie and spread as much as possible.  Add the peaches in a thin, flat layer across the sandwich.  Sprinkle on some thyme and drizzle with hot honey.  Top with shredded cheddar.  Butter one side of the top piece of bread and place the buttered side down on the cheddar.  When ready to grill, butter the top of the sandwich and place the buttered side down in the pan, butter the side that is now face up.  Allow to cook until the bread is toasted, and dark golden brown,  grill marks are on the bread (if using a grill or grill pan, if using a regular pan, uniform golden brown is the goal).  Flip and cook uniformly on the other side.  Remove from the heat and serve.
Keyword bacon butter, Peach, brie, sandwich

 

Watermelon and Feta Salad

A colorful and cool salad
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings 4

Ingredients
  

  • 1/4 seedless watermelon cut into bite-size pieces
  • 1/4 - 1/3 cup feta cheese (fresh in water is best)
  • 2 - 3 sprigs fresh mint julienned
  • 2 - 3 radishes with greens sliced thinly an greens julienned
  • 2 tbsp pine nuts toasted
  • 1 - 2 tbsp champagne vinegar 1 if you like light vinegar, 2 if strong
  • 2 tbsp EVOO I used garlic and black pepper infused oil from Texas Hill Country Olive Co
  • salt and pepper to taste

Instructions
 

  • Add to a bowl:  watermelon, mint, radish slices and greens, and pine nuts.  
  • Crumble the feta over the bowl.  Add the vinegar, oil, salt, and pepper and toss to combine.  Serve Cold.  

Asparagus and Brie Orecchiette

Sometimes I just like a one dish meal in the Summer.  OK, and what if that one dish could help you escape to the hills of Italy?

I always recommend Texas products as much as possible, but I truly love to buy pasta that is from Italy.  The ancient grains and process seem to settle better in my system, and I don’t feel quite so stuffed (just like when enjoying pasta in Italy)!

Orecchiette “little ears” is designed to hold the sauce in the pasta – and it does!

You can play with this dish:  double the amount of asparagus, add spinach,  arugula, or mushrooms.  You can also use interchange the bacon with prosciutto.

EnJOY!

How-To Video

Asparagus and Brie Orecchiette

Veggie, Cheese and Pasta - What else do you need?
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 8

Ingredients
  

  • 3 cups orecchiette
  • 1 tbsp butter
  • 1 tbsp evoo
  • 2 cloves garlic
  • 1/2 cup onion finely chopped
  • 1 bunch fresh asparagus cut in 1/3's
  • 1 tsp vegetable concentrated stock
  • 1/4 cup water
  • 10 oz brie cut into small pieces
  • 6 slices bacon cooked and crumbled
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees 
  • Cook orecchiette pasta in boiling water about 8 - 10 minutes.  Drain and transfer to a buttered casserole dish
  • Heat EVOO and butter in a skillet.  Add garlic
    And onion and cook, stirring continuously for about 2 - 3 minutes.  Add asparagus, vegetable boullion, and 1/3 cup water.  Cover and cook for about five minutes.
  • Add asparagus mixture over the pasta.  Top with brie, pressing into pasta mixture.  Sprinkle on bacon pieces. Pour cream over all.
  • Bake about 20 - 30 minutes.

Notes

I have substituted 1/2 and 1/2 for the cream with favorable results.
Keyword brie, asparagus, orecchiete, pasta

Crispy Orange Tofu

If you are like me, I gravitate to Orange chicken or Orange “anything” at an Asian restaurant.  You may not have thought of substituting tofu as your protein in this dish – I certainly had not before tasting this fabulous recipe from my friend, Victoria Sears.

Tofu has no taste of its own, so it takes on the flavor of the orange sauce in a powerful way.  I promise you won’t be disappointed.

In the video, Victoria explains how to create a block of compressed tofu that  resembles a more familiar protein like chicken.

The sauce is super easy and you throw it all over rice for a lovely appetizing dish.  Sprinkle on spring onions and toasted sesame seeds for added visual appeal (and taste).

Learn how to make firm tofu strips here

Learn how to make Orange Sauce here

Chunky Asian Salsa & Vegan Dumplings

Nutrition – it is a broad subject that encompasses numerous ideologies and beliefs.  Our culture and heritage dictate many of these customs,while others are formed from intensive research.  

My personal story was distinctly formed by my Mother’s lifelong interest in nutrition.  A Registered Nurse by vocation, she had a deep belief in the positive effects of quality foods on our overall health.  Fueled by my Dad’s discovery of high-blood pressure at a young age, she avidly explored breaking research on what foods made positive impacts on our health.  

So, what did this look like for our family?  While my friends’ had white bread and whole milk for lunch, I had whole wheat turkey breast sandwiches with skim milk and no sugary desserts.   She shopped “with the hippies” at Wheatsville grocery and brought home fresh fish weekly from Quality Seafood in Austin.  And we had oatmeal every morning!  

Did I mention that we are now planning my Dad’s 100th birthday?  He is a centenarian with clarity of mind, an intense interest in life-long learning, and good friends.  So, although genetics clearly play a huge part in longevity – our fuel, in the form of food can make a difference!

An area of nutrition that I am less schooled in is that of the Vegan, Vegetarian, and Plant-based world.  So, enter in my good friend Victoria Sears to demystify and demonstrate some of this subject matter!  An Attorney by trade, Victoria’s interest was piqued by her Mother’s discovery of dementia at a way too young age.  She has used her legal research skills to delve into this subject which changed her eating style.  

“Plant-based is no animal protein or derivative of an animal of any kind.  But plant-based also tends to mean no refined oils of any kind.  So, the distinction between veganism and plant-based is that vegans are very concerned about the ethical reasons that someone would not eat meat, or a derivative of meat – meaning dairy. Plant-based subscribers are typically more focused on health,” explains Victoria.  She further explains that she is about 90% plant-based and occasionally incorporates fish and oils into her diet.  

Although I personally love meat of all kinds, I constantly learn from Victoria ways to tweak our diet by incorporating some of these concepts into our meals.  

So, of course here at Texicureans, we are about recipes that have been formed by our varied Texas experiences.  Victoria and I prepared an Asian inspired dish using plant-based sausage which is a pea protein base.  Before I lose you on the pea protein base subject – she explains that pea protein (or tofu) has no taste of its own, so it’s the flavoring and preparation techniques in the recipe that makes the difference. 

We began preparing “Chunky Dumpling Salsa” to be used as a dip for steamed dumplings. And the intensity of flavor in this salsa is, well, indescribably amazing!  Can those of us who are meat eaters learn from this recipe?  Yes!  Simply substitute the pea protein with shredded pork, chicken, or shrimp in the dumplings.  Or branch out and try pea protein or tofu!

Chunky Dumpling Salsa

A sensational taste!
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 3 tbsp chopped spring onions
  • 3 tbsp chopped coriander
  • 1 tbsp minced garlic
  • 1/2 tbsp minced ginger
  • 3 tbsp chopped roasted peanuts
  • 3 tbsp raw or caster sugar (or sugar substitute)
  • 5 tbsp light soy
  • 5 tbsp rice vinegar
  • 6 tbsp chili oil
  • 2 tsp toasted sesame oil
  • 2 tbsp poke sauce (optional, intensifies the flavor)

Instructions
 

  • Mix well and adjust seasoning as desired. Dip dumplings into salsa.

Video

Keyword Asian, salsa, peanuts

 

Vegan "Meat" Fllled Dumplings

An Asian Vegan Main
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 8

Ingredients
  

  • 1 pkg Brat flavored Beyond Meat Plant Sausage
  • 1 oz dried shiitake mushrooms
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh cilantro, finely chopped
  • 2 green onions, finely diced
  • 3 tbsp0 light soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp sea salt
  • 1/2 tsp fine ground pepper
  • 1 lb Napa cabbage (remove a few leaves before chopping to line bamboo steamer)
  • 4 green onions, finely chopped
  • 3 tbsp sesame oil
  • 1 pkg frozen dumpling wrappers

Instructions
 

  • Hydrate mushrooms into water for 30 minutes or until they are fully hydrated.  Weigh them down so they are all submerged.  One hydrated, squeeze them out, remove the stems, finely dice them and squeeze.  Make sure all  water is removed.
  • Remove the Beyond Sausage from he casing if yo can by not imperative.  Combine the Beyond, shiitakes, cilantro, garlic, green onion, light soy sauce, rice vinegar, salt, and white pepper in a large bowl.  Stir with a spatula until the ingredients are well combined and form a sticky paste.  Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
  • Cut 6 - 8 pieces Napa cabbage leaves (just enough to line the steamer) and keep for later.  Cut the rest of the cabbage into small cubes and set aside.  If you don’t have extra extra cabbage leaves, then you can use parchment paper.
  • Cut the cabbage into fine shreds.  Then sprinkle 2 pinches of salt onto the cabbage and mix well with your hands.  Allow this to sit for 10 - 15 minutes.  Use a few layers of cheesecloth or paper towel to squeeze out extra water.  Again, be diligent in removing the excess liquid or your dumplings will be soggy.
  • Just before wrapping dumplings, add the Napa cabbage, green onion, and sesame oil into the “meat” mixture.  Stir to mix well.  

Wrap

  •  Scoop about 1 - 2 tbsp of filling an place it in the center of the wrapper.  Dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper.  Fold both sides into a half-moon shape and pinch the middle points together.  Hold the dumpling with one hand and start scaling the edges into pleats with the other hand.  Once you have scaled the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed.  If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
  •  If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
  • f you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.  You will freeze them raw.  Then when ready to cook, you will steam them from frozen.

Cook

  • Line the bamboo steamers with Napa cabbage leaves.  Place dumplings into the steamer about finger width apart.  Add two or 3 inches of water into a wok or a large pan that can comfortably fit your steamer.  Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil.  Cover the steamer and cook over high heat for a bout 10 minutes or when the dough looks glassy.  
  •  Serve immediately or can be frozen.
Keyword vegan, tofu, dumplings, cabbage

Mint Cream Pie

This pie brings back great memories for me!  My mom made it quite often – she always had fresh mint on hand.  I literally thought the recipe had become lost, but I found it at the very back of her card file.

When I made it for my family, it was an immediate success!  The rice cereal crust is light and goes so well with the mint cream filling.  All in all, it’s a summer delight.

Once you make this, it will become a favorite – I promise!  It only requires 30 minutes to set in the fridge.  So, truly a quick make-ahead dessert.

I’d love to hear your feedback!

Watch Video

Mint Cream Pie

Fresh and light -a perfect summer dessert
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 3 3/4 cup bite size shredded rice biscuits
  • 1/4 cup sugar
  • 1/2 cup soft butter
  • 2 tsp hot water

Mint Cream Filling

    • 3 cups milk
    • 3 tbsp finely chopped fresh mint
    • 3/4 cup sugar
    • 5 tbsp cornstarch
    • 1/4 tsp salt
    • 1 tbsp vanilla extract
    • 1 tbsp butter
    • few drops of blue food coloring if desired

    Instructions
     

    Crust

    • Crush cereal in a plastic bag using a pie roller. Combine shredded cereal and sugar.  Add butter and water until uniform. 
    • With back of spoon pack crumbs firmly and evenly along bottom and sides of a 9” pie pan.  Refrigerate 1 hour.

    Mint Cream Filling

    • Scald 1.5 cups milk.  Stir in mint leaves.  Steep 1 minute.  Strain. Pour back in pan.  Add enough milk to make 3 cups and heat until bubbles form at the edges.  
    • Mix sugar, cornstarch, and salt together in a small bowl.  
    • Add sugar, cornstarch, and salt mixture to the hot milk, a little at a time, stirring until thick enough to coat the back of the spoon. 
    • Remove saucepan from heat, and stir tin vanilla and butter.  Pour into shell and chill at least 30 minutes.  Top with whipped cream and sprigs of mint.     

    Notes

    I don't add the food coloring - but it does make for a pretty showing!
    Keyword Mint, cream pie, dessert

    Blueberry Margarita

    I love this cocktail for many reasons – always good to get blueberries in your diet, it makes two servings, AND it is fresh and simple.

    The color is beautiful – a rich hue that just says “chillin out in summer”!

    Quite frankly – you can use a muddler  (I only had a wooden salad server on  hand) – but you can also place blueberries and lime juice in a small blender to pulverize.  If you do this, you will probably need to use a wire mesh strainer.  Shake it up and enjoy!

    Cheers!

    Blueberry Margarita

    A chilled afternoon treat
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Course Drinks
    Cuisine American
    Servings 2

    Equipment

    • 1 cocktail shaker

    Ingredients
      

    • 1/3 cup fresh blueberries
    • 3 tbsp fresh lime juice
    • 1/2 cup tequila (preferably anejo)
    • 3 tbsp simple syrup
    • 3 drops orange bitters
    • 1 Lime slice
    • salt or sugar to rim glasses
    • Ice

    Instructions
     

    •  Rub the rim of two glasses with lime. Swirl rim of glass in either salt or sugar - your preference.
    • In a cocktail shaker, muddle the blueberries in the lime juice until every blueberry is pulverized.  Add the tequila, simple syrup, bitters, a few ice cubes  and the remainder of the lime used to rub the rim of the glasses to the shaker.
    • Shake vigorously and strain into the prepared glasses.
    Keyword blueberry, margarita, fresh lime

    Watch Video Here

    Fresh Tomato Sweet Corn Salad

    What tastes better in summer than a home grown tomato?  If you are lucky enough to have a garden or friends that share – H G tomatoes are the bomb!

    If not, this fresh, delightful salad combines the two stars of this season that you can easily find at the grocery store – tomatoes and sweet corn.  I prefer to always purchase organic tomatoes as they generally appear on the dirty dozen list (those items best to purchase organically).  Plus, I find the flavor is superior.

    I love this salad for lunch over a bed of lettuce (I prefer arugula).  It will last several days in your fridge – so perfect to accompany a summer meal or as a stand alone lunch.  And the colors are vibrant!  Enjoy!

    How-to video

    Fresh Tomato Sweet Corn Salad

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course Side Dish
    Cuisine American
    Servings 6

    Ingredients
      

    • 6 Roasted ears of sweet corn, kernels removed
    • 2 lbs fresh tomatoes cubed into about 11/2 - 2" pieces
    • 1/2 cup chopped shallots
    • 3/4 cup red onion, chopped
    • 1/3 cup evoo
    • 2 tbsp red wine vinegar
    • salt and pepper to taste

    Instructions
     

    •   Whisk together the evoo, vinegar, and shallots. Add in desired salt and pepper.  Let sit for about 15 minutes.  
    • Remove kernels from corn.  Dice tomatoes into large pieces.
    •   Add corn, red onion, and dressing to tomatoes.
    • Serve over arugula or lettuce of your choice.  
    Keyword tomato, salad, sweet corn

    Fresh Texas Honey Lemonade

    What’s the buzz all about, Charlie Bee?

    You may have met Charlie Agar and his wife Kaye behind a table laden with local honey at the farmer’s market in New Braunfels.  Charlie is the proverbially smiling, friendly face, supported by his sweet wife, behind the Charlie Bee brand of honey.  

    But Charlie has been more than a simple beekeeper.  He stares fear in the face and removes unwanted bee hives from inside urban attics, barns, and buildings, safely relocating them to a rural setting. He is the “who you gonna call” of the bee hive world!  

    He has honed this enviable craft to the point of starring in his own Public Television Show called “Charlie Bee Company”.  It has aired all over the world – Australia, Eastern Europe, France and Germany.  Season two is queued up and ready to go – stay tuned! Every episode finds Charlie in the unenviable position of figuring out how to remove dangerous giant buzzing hives from unwanted situations.  You can’t imagine the places bees will decide to domicile!

    What started as a business to relocate unwanted Africanized bees and literally to save them, is now evolving into a full agri-tourism destination dedicated to the love of beekeeping.  I visited Charlie at his farm in New Berlin to see what he was up to and learn about his newest bee adventure.

    A brand new fully outfitted store which houses all things beekeeping greeted me upon arrival.  The grounds approaching are laid out for a future hexagon shaped garden featuring bee-attracting plants and landscape.  Brand new in the store is a full hive where you can safely view the intricate lives of a bee colony.  

    With free beekeeping classes on  Saturday mornings, Charlie is currently focused on helping the backyard beekeeper learn the intricacies of this popular hobby.  

    After the bee season (through July) he will focus on programs for children and adults that spread the knowledge about the importance of these little pollinators to our ecosystem.  So for the “bee curious”, Charlie’s farm will be your one-stop destination!

    And if you’re wondering – YES, I did suit up in a bee suit and visited his 40 plus hives located on the property.  We went on a seek and search mission to find the queen in one of the hives – a tricky and important aspect of bee-keeping. Every hive has one queen.  We found her, but she slipped away – ahhh, once again the intricacies of  this craft.

    So, of course in true Texicureans fashion we will prepare a Texas recipe together.  What could be more cooling than a glass of lemonade after a morning in a bee suit?  We used Charlie’s honey – full of nutrition,  and created a beautiful pitcher fit for a queen.  

    I squeezed lemons and Charlie shared his dreams for God’s little important creatures in New Berlin.  As with all things, Charlie – the adventure continues!  You can find out more at his website: www.charliebee.com or take a family drive out to 694 Smith Falor Road in New Berlin  to snag some local honey and learn about all things bees and beekeeping!

    Honey Lemonade

    Chill Pill for the Summer
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course Drinks
    Cuisine American
    Servings 6

    Ingredients
      

    • 1 cup fresh squeezed lemon juice
    • 1/3 - 1/2 cup Texas honey
    • 5 cups water
    • ice

    Instructions
     

    • Squeeze enough lemons to make 1 cup juice. Add in honey and stir vigorously. Add in 5 cups water and pour over ice in glasses. Enjoy!

    Video

    Keyword lemonade, lemons, honey

    Chill Dill Cucumber Soup

    Cool, refreshing, and literally lunch in a bowl – this chilled soup will make your warm summer days happy!

    Cucumbers combined with dill and tarragon give depth of flavor.  The yogurt is full of protein.  And throw in some Texas olive oil – YUM!

    Fresh dill is amazing in this soup, but if you only have dried – go for it.  Fresh tarragon is a little harder to find and so I used dried.

    A blender makes prep easy.  If you have a small blender, just divide in 1/2 to prepare.

    EnJOY!                           

    How To Video

    Chill Dill Cucumber Soup

    A refreshing summer lunch
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 8 hours 10 minutes
    Course Main Course
    Cuisine American
    Servings 8

    Equipment

    • blender

    Ingredients
      

    • 2 1/4 cups greek yogurt
    • 1/2 cup sour cream
    • 5 tbsp fresh lemon juice
    • 2 small shallots, chopped
    • 2 garlic cloves, chopped
    • 1/3 cup loosely packed chopped fresh dill
    • 1/2 cup parsley leaves (approx 1 bunch)
    • 3 tbsp loosely packed fresh tarragon leaves (or 3 tsp dried)
    • 3 large greenhouse cucumbers, loosely chopped (seeding is optional to taste)
    • 1/3 cup Texas Olive Oil
    • salt and pepper to taste

     

    Herb Butter Drop Biscuits

    Biscuits: Yum.  Biscuits with a herb butter: Amazing!

    A food processor and simply dropping the biscuits make prep super easy.  And melding the herbs into butter is a fragrant gift.

    For brunch you can add an egg dish.  For lunch – a salad.  And for dinner – well that Soul Food recipe last week is a perfect match.

    And they freeze well!

    Enjoy!

    Watch Video

    Herb Butter Biscuits

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course brunch
    Cuisine American

    Ingredients
      

    • 3/4 cup butter
    • 1 tsp chopped fresh rosemary
    • 1 tsp dried thyme or 1 tbsp fresh thyme
    • 2 cups whole wheat pastry flour or 1 cup white + 1 cup whole wheat
    • 1 tsp sugar
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 2 tsp dried sage
    • 1 cup buttermilk

    Instructions
     

    • Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
    •  Melt 4 tbsp butter, adding rosemary and thyme.  Stir and remove from heat.
    • In a food processor, pulse together flour, sugar, baking powder, salt and soda.
    • Transfer to a mixing bowl and stir in sage.  Pour in buttermilk and stir to combined.
    • Drop tablespoons o dough onto the sheet into 12 equal mounds.  Brush tops with melted herb butter.
    • Bake until golden brown for 15 - 20 minutes.

    Notes

    1.  You can substitute buttermilk with 1 cup milk that has 1 tbsp vinegar added.  Let sit for a few minutes before using.  
    2.  You can also substitute fresh herbs using a 1 tsp dried = 1 tbsp fresh formula.
    Keyword herb butter, biscuits, drop biscuits