Quick Cheese Drop Biscuits

Even for a passionate cook some days are really bad, thinking about what to cook, for some weekend breakfast or weekday dinner. This recipe is like a life saver, easy to put together and can be served with a simple soup for breakfast or a salad and gravy on the side, on nights. The ingredient list is also very limited. The biscuits are really good with soft centers and crispy outside. You can play around with the mix-ins too.
Always keep the butter really cold, because it helps with the crispiness of the biscuits. You can also mix the dough and leave it in the freezer for 10 to 15 mins before baking if you think the mix got heated up in the processor.
Please try these biscuits and leave your comments. Hope you might like it.

INGREDIENTS :

Makes : 10 biscuits
11/2 Cup all purpose flour
1/2 Cup cold butter (1stick/8Tblsp)
2 Tsp baking powder
1/2 Cup shredded cheddar cheese
1 Tbsp dried parsley flakes
1 Tsp salt
3/4 Cup milk

METHOD :

Preheat oven to 400 deg F. Grease a baking sheet with butter or non stick spray.
In a large mixing bowl whisk together flour, baking powder and salt.
Cut the cold butter into 1/4 inch pieces and toss them into the flour mixture. Blend this mixture
into the food processor and pulse few times to form a coarse meal. Alternatively, using fingers or pastry blender, rub or cut butter into flour to get the meal texture.
Transfer this flour into the mixing bowl, add the cheese and the parsley flakes, mix and then add the
milk and stir with fork until it just comes together into a sticky mixture.
Using a 1/4 cup size measuring cup scoop the dough and place onto prepared baking sheet equally spaced between each mount.
Bake for about 18 to 20 minutes or until the biscuits are slightly golden brown.
Let cool slightly and serve warm with gravy.

Creamy Corn Chowder

Corn chowder is one of those hearty soups that are perfect meals by themselves. The first time I had chowder was during a hospital stay. I couldn't eat meat or eggs so I asked for something vegetarian. My first ever conversation with this wonder soup went something like "oh,yeah..what..what is this?"... didn't look like a soup because it was not that liquidy. Did they bring me some gravy? It was thick and cheesy and really...should I risk myself to have this? But believe me, I was super hungry, had no options and no one was with me so I thought it was ok and anyways I was in hospital. So I decided to go ahead and have it. The first spoon was a hesitant one then it was like what?..ok..not bad and then I almost finished half the bowl though without conviction.
After a long time, I remembered about this dish and thought of trying it at home. And then everyone fell in love and this became a winter night staple.
Believe me even if you are a poor eater you will instantly like this. With the side of a garlic bread or some biscuits its a whole meal by itself and if your kids are picky with vegetables this is an easy way to sneak in their share. In that case, mash up the whole soup so they won't have to hesitate with the bite of vegetables.
Creamy cheesy corn chowder is a must try recipe and one to save and savor.

INGREDIENTS:
Makes 5 Servings

1 Medium yellow onion
2 Celery sticks
2 Small carrots
1 Small red bell pepper
2 Lb fresh corn kernels (or)
3 Cans cream of corn
4 Cups chicken stock
1/4 Tsp thyme
1 Cup heavy cream
2 Cup shredded cheddar
1 Cup shredded mozzarella
2 Tblsp all purpose flour
4 Tblsp butter/ 2 Tblsp olive oil
1 Tblsp black pepper powder
Salt to taste
2 Tblsp chopped spring onion (or) chives (for garnish optional)

METHOD :

 Chop the onions and  all the given vegetables into 1" cubes. Melt butter in a soup pot over medium heat. Saute onions until transparent. Then add the carrots and bell pepper cook until tender. Add the corn (if using fresh).
When the vegetables are tender sprinkle the all purpose flour and fry and let it cook for few minutes.
If using canned cream of corn, add at this moment.
Slowly pour in the chicken broth and mix everything together and close the pot and cook for 10mins on medium flame.
At this point take more than half the amount cooked vegetables and make puree in a blender or food processor and pour back to the remaining vegetables in the pot.
Add the thyme, pepper powder and salt.
Again simmer for about 15 mins.
Now add the heavy cream and let the mixture heat through.
Check and adjust the seasoning at this point.
Add the shredded cheese and stir until dissolved.
Serve on bowls and add garnish if preferred.