Continuing our home cook habits- Red Lobster Biscuits

To kind of spice up what we are used to, we steered away from the boiled tortellini with alfredo sauce.

Tortelini

  • Toss in Pesto and oil
  • Add feta cheese
  • mix with sautéed spinach
  • Add parmesan crumbles
  • sprinkle with italian seasoning and parsley

To pair with the dinner, I decided to try a recipe I found online. Red Lobster biscuits.

Despite the fact that I will soon have access to all the Red Lobster biscuits I could want, I have wanted to make these for awhile and finally gave it a shot.

Ingredients:

  • 1 1/4 cup of bisquick or equivalent
  • 1/2  heaping cup of shredded cheese
  • 2 tablespoons cold butter
  • 1/8 teaspoon of garlic powder
  • 3/8 cup whole milk
  • 2 tablespoons melted butter
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • Parsley

Biscuits

  • Use a whisk to mix the bisquick and cold butter- not too much. there should still be pea sized butter crumbs.
  • Add the cheese and 1/8 teaspoon of garlic- lightly mix.
  • Add the milk- lightly mix. All should be damped but it should also look thick and sticky.
  • Drop in 6 even portions on a greased cookie sheet.
  • Bake at 400 for about 15 minutes or until brown.
  • combine the melted butter, parsley, garlic and salt. Keep warm and melted. Brush this on top of the biscuits when finished.I don’t have a brush so I just sprinkled it and rubbed it around with the back of a spoon.

Note: although the restaurant’s biscuits are a little crumbly, these easily dry out. You can easily compensate for this with extra butter as you eat it. Or, add a little extra milk or cheese.

Enchiladas and mexican mac

This is a meal that Zach and I have made plenty of times. It is very time consuming but is dee-licious. The portions are huge and absolutely great for left overs. I have frozen the enchiladas and portions of mac and cheese and eaten it throughout the course of a month.

Ingredients

  • Reduced fat shredded cheese
  • Whole grain tortilla
  • Morning star vegetarian ground beef
  • 1 can refried beans
  • 1 can black beans
  • jalapeños
  • Onion
  • spinach
  • elbow macaroni (I also like bows and shells)
  • 3 bell peppers
  • Enchilada sauce
  • Cream of mushroom
  • Taco seasoning
  • 1 large jar of Salsa Con Queso
  • Butter
  • 2 slices of bread

Mexican Mac

  • Boil water, add pasta, strain when finished.
  • Add black beans and salsa con queso to pasta.
  • Put mix into a glass baking pan/ bowl (I use a brownie pan)
  • Use a food processor to grind the two slices of bread. Add butter to the shredded bread, mix until thick but sticky. This is for bread crumbs.
  • Top the pasta mix with shredded cheese and bread crumbs.
  • Back at 350 for abut 10 minutes. Since the meal has been cooked, this is only to melt to cheese on top and crisp the bread crumbs.

Enchiladas (makes 5 servings)

  • Slice the bell peppers and onion- sauté with spinach. The amount of onion is to taste. Sprinkle the taco seasoning every few minutes until about half of the packet has been used.
  • Combine enchilada sauce and half a can of mushroom soup in a pot. stir on a low heat until fully blended.
  • In a smaller pan, begin cookie the vegetarian ground beef on a medium heat. I use half a bag and it is enough. Add a little bit of taco seasoning to this. Adding water can help cook it but be careful. Water makes this very mushy very quickly and there is no turning back.
  • Build the enchiladas. I start with refried beans and sautéed pepper blend on the side of the tortilla shell. Add ground beef and shredded cheese. Roll like a taco.
  • Add a small amount of the enchilada sauce mix to the bottom of the baking pan. I use a large casserole dish. Line the enchiladas with the opening corner facing down. Add the rest of the enchilada sauce mix on tope of the enchiladas. Drench them. Use a spoon to be sure every bit had been covered. This prevents drying out the tortilla and veggies.
  • Top each enchilada with shredded cheese and jalapeños.
  • Bake at 350 for about 25 minutes. Since the ingredients have already been cooked, this is to help soak up flavoring and melt the cheese.