Cracker Barrel Biscuits Copycat Recipe

Would you like biscuits or cornbread?If you’re at a Cracker Barrel restaurant, the answer is yes and yes. Although my eyes and tastebuds always tend to favor the cracker barrel biscuits.They’re slightly salty with a pillowy soft interior just waiting to be slathered in butter.If you’re a fan of these southern style biscuits, you’re going to want to try this Cracker Barrel Biscuits Copycat Recipe.

Cracker Barrel Biscuits Copycat Recipe

• Ingredients
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter very cold (cut into cubes)
• ¾ cup milk (or buttermilk)

1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
2. Preheat oven to 425 degrees and line a cookie sheet with nonstick parchment paper. Set aside.
3. In a food processor, combine flour, baking powder, sugar, and salt in a large bowl and mix well. Pulse 3 or 4 times to combine.
4. Add butter to food processor. Pulse 6-8 times or until the mixture is resembles coarse crumbs.
5. Add milk to the food processor and pulse 6-8 times or until the mixture starts coming away from the sides of the bowl.
6. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
7. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
8. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour.
9. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
10. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
11. Bake on 425 degrees for 12 minutes or until tops are beginning to just turn lightly golden brown.
12. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

bread, Breakfast

American

biscuits

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Easy Chimichurri Recipe

What’s that green stuff?The first time I went to Fogo de Chao (a Brazilian steakhouse), the waiter put down a small bowl of green sauce in front of me. It looked like a cross between pico de gallo and salsa (can you tell I’m from Texas) but I didn’t know what to do with it.

I soon found out that in Argentinian cooking, they would put this green sauce – called chimichurri – on their meats. Chimichurri can be used as a marinade, basted while on the grill, or served alongside any kind of grilled meat. I prefer to use chimichurri on steak, but it works well on chicken as well.Packed with parsley and garlic, this is one addictive sauce! It has an amazing flavor that adds a little zing to any meat.Here’s an easy chimichurri recipe for you to make it at home.

Easy Chimichurri Sauce Recipe

Packed with parsley and garlic, this is one addictive sauce! It has an amazing flavor that adds a little zing to any meat.

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 4 cloves garlic (finely chopped or minced)
• 1-2 teaspoons dried red pepper flakes
• 3/4 teaspoon dried oregano
• 1 level teaspoon coarse salt
• ½ teaspoon pepper

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. Use to baste meats (chicken or steaks) while grilling or barbecuing. You can use it as a marinade or to baste our meats with chimichurri. Also, add a couple of tablespoons over your steak to serve.

sauce

Argentinian

chimichurri, marinade, sauce

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Gringo's Tex Mex Copycat Amazon Sauce

Move over, chips and queso!So there’s this Tex-Mex restaurant near where we live called Gringo’s. My family has been going there for *literally* decades. Now they have multiple stores all across Texas, but I still remember eating at that first little restaurant of theirs.The food is out of this world good. Their fajita chicken is just as flavorful as their beef fajita and they always have the greatest quality. You always know what you’re going to get and I like that in a restaurant.One menu item I have ordered a lot in the past is called an Amazon Wrap. It’s a spinach tortilla loaded with fajita chicken, lettuce, tomato, and Amazon sauce.Now, this is no ordinary sauce!

This green sauce is everything you want in a Tex-Mex offering – loads of flavor with a taste you just can’t quite put your finger on why it is that you love it so much.Jalapeno and cilantro are the stars of this show. And what I love most about this Gringo’s copycat Amazon sauce is that you can make it as spicy or as mild as you like – just by including the seeds and ribs or not.Ready to make some for yourself? It couldn’t be easier! No heat required – just throw everything in the blender and enjoy!Let’s get started…

Gringo’s Copycat Amazon Sauce Recipe

• 3 jalapeños
• 1 bunch fresh cilantro (2oz)
• 5 medium cloves garlic (1.5 tbsp)
• 1/2 cup mayonnaise
• 2 tbsp fresh lime juice
• 2 tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

1. For a milder sauce, remove the seeds and ribs from the jalapeños, then roughly chop them. For a spicier sauce, leave the seeds and ribs in, and simply chop the jalapeños. You should have about 1 cup of chopped jalapeños.
2. Place the jalapeños into a blender along with all the remaining ingredients (I even include the cilantro stems), and blend on high for at least 30 seconds, until the sauce is smooth and creamy.
3. Store in the refrigerator for up to 1 week. Enjoy!

Appetizer

Mexican

green sauce, Mexican food, Tex Mex

Utensils Needed

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Spicy Grilled Pineapple

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Meal Planning

Lately I've been really trying to plan out what we're going to have for dinner in advance. On one day a week - usually Sundays, I plan out what we're going to have for dinner the rest of the week. I take into account what activities we have that day and how much time I actually have to spend in the kitchen. At the same time, I write out the grocery list and make sure I have all of the seasonings I need. I like using my HEB app on my phone to make my grocery list because it puts every item on the list categorized by aisle number, so I'm not going to be criss-crossing across the store. I'm not sure if other grocery stores have that, but that's where I shop and it's a huge plus for me that the app has that feature!

Here's what last week's menu looked like:

Last Week's Menu

Sunday - Chicken Enchiladas, Rice, and Charro BeansMonday - Spaghetti & Garlic BreadTuesday - Fish TacosWednesday - Chicken & DumplingsThursday - Texas HashFriday - Chicken FettuccineSaturday: King Ranch Casserole

If you're interested, I got the recipe for the chicken enchiladas, chicken and dumplings, chicken fettuccine, and king ranch casserole all from the Magnolia Table cookbook and can vouch that they're all amazing and were gobbled up. (and now there's a second one coming out? I need it!)

Taco Tuesday

So on Tuesday, tacos were on the menu and I thought, why not add a pineapple relish on top? So I bought a fresh pineapple along with the rest of my groceries. I like prepping my ingredients all at once, so while I was coring the pineapple, I thought, why not grill it? Flavors of fruits are always so much more enhanced when they're grilled, so why not grill it before I chop it and add it to my tacos? So I marinated the pineapple and got it ready for the next day - Taco Tuesday.After marinating overnight, the pineapple chunks went on the grill. Y'all, the smell of that sweet pineapple hitting the grill was like Heaven to my nose. Holy moly! I knew as soon as I smelled it that I was going to have to try a bite as soon as I was done grilling it.

We have a situation on our hands.

The pineapple came off the grill and I took a bite. At first, it was that familiar, sweet taste of pineapple, but then the cayenne kicked in just at the end, giving it just the right amount of heat. So good. Like, so so good. I called for my husband to come over and try a bite and soon it was all gone. We devoured that whole dang pineapple before it ever even touched a taco. Now, even as I write this, my mouth is watering for me to make it again. And I will very soon - you can bet on that!So I guess the right thing for me to do now is to give you the recipe, huh? If I must....but don't say I didn't warn you when I say that this pineapple doesn't last off the grill long!

Uses for Grilled Pineapple

You could easily make this spicy grilled pineapple in slices to put on a teriyaki burger, in chunks to serve alone as an appetizer, paired with vanilla ice cream for dessert, or (if you can restrain yourself better than I can) as a pineapple slaw to top your tacos. Or how about a refreshing pineapple margarita? Now that I think about it, the possibilities are endless when it comes to this grilled pineapple recipe! Maybe I should find a support group...

Spicy Grilled Pineapple

Sweet and juicy pineapple has a little kick of heat for the perfect summer treat.

• 1 pineapple (peeled, cored, and sliced)
• 1/4 teaspoon honey
• 3 tablespoons butter (melted)
• 1 teaspoon cayenne pepper
• 1/8 teaspoon salt

1. Combine the honey, butter, cayenne pepper and salt in a resealable plastic bag.

   

2. Place the pineapple in the bag, seal it, and toss it to coat evenly. Let marinate for at least 30 minutes (or overnight)

3. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

   

Snack

American

grill, grilled pineapple, pineapple, pineapples, snack

Products Used

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