Red Lobster's Cheddar Bay Biscuit Mix Review

Red Lobster's Cheddar Bay Biscuit Mix is the perfect means to having the Red Lobster Cheddar Bay biscuits at home.  The texture is the same, and the taste is the same, right down to the garlic/herb butter that they include with the mix.   
I made 24 of these "butter bombs" in a mini muffin pan.   They're best right out of the oven, but they can be frozen and re-heated.  When you're ready to re-heat, wrap them very loosely in foil,  pop them into a 325 degree oven or toaster oven, and given them about 10 to 12 minutes. 
 The Cook's Sample:
 An Inside Shot:


Pan Seared Sea Scallops

Pan seared sea scallops don't need much dressing up.  Once you've seared and removed your scallops, add a little white wine to the pan, give it a little stir to scrape up the little browned bits, and let it reduce.  Add a touch of lemon juice and some frozen butter.  Voila, you have a simple sauce that lets the fresh taste of the sea scallops shine through.

I could eat these once a week.  They're pricey little boogers though, so they're considered a treat.

White Chicken Chili

White Chicken Chili - The Mandi Forester Way
This recipe is about as easy as it gets.  It's basically a dump, stir, heat, and eat chicken chili.  It's also about as good as it gets. 
Mandi says that you can use any type of salsa that you like, so I tried a new salsa when I made this, Pace's Garlic and Lime Verde Restaurant Style Salsa.   I love it. 
Pace describes it as, "A match made in salsa heaven. We’ve taken the distinctive kick of fresh garlic and balanced it with the sweet tang of lime. Then we threw in some tomatillos, cilantro and onions for good measure. There are so many flavors coming at you, you’re gonna want to be sitting down when you try it." 
Salsa heaven...I'd say that's a pretty darn good description.  I love all the tomatillos in it, and it's a nice change from a regular tomato based salsa. 
 What You'll Need:
  • 1 32-ounce box chicken stock
  • 3 cans white beans, left undrained
  • 5 cups cooked chicken (rotisserie or boiled)
  • 1 16-ounce jar salsa
  • 1 8-ounce block pepper jack cheese, grated
  • 2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • Black or white pepper to taste
  • 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
  • Sour cream, for garnish


    My Favorite Beef Stew Recipe

    Catfish with Shrimp Bisque Sauce

    I've been trying to get more fish in my diet lately.  I do love just broiled fish with a steamed vegetable on the side, but every once in a while I need a little variety.  This sauce is great over catfish but would work over any flaky white fish.  You could also boil some shrimp in Old Bay, give them a coarse chop, add them to the sauce, and eat it just like that over the saffron rice. 

    What you'll need for the sauce:

    Bookbinder's Shrimp Bisque - 1 can
    chopped green onion, green and white
    white wine
    lemon juice
    Old Bay

    Method: Saute about 4 green onions in a pat of butter, add about 2T white wine, add bisque, add about 1T lemon juice, and Old Bay to taste

    The catfish was seasoned with lemon pepper and cooked in a combination of olive oil and butter.

    Potsticker Soup

    This is the most versative little soup concoction ever.  I've made it three times so far, and each time it has been a little different depending on the vegetables that I had on hand.   

    For the vegetables, you can use bok choy, celery, spinach, mushrooms, green onions, carrots, a regular cole slaw mix, an Asian slaw mix, or any combination that you can come up with. 
    I used the same basic recipe in this link Link to Original Recipe Posted Earlier with a few changes.  I added some chopped green onions to the soup base this time, and I set aside about 1/4 cup of the chicken stock to use for thickening later.  When the soup base was ready, I added the potstickers to the soup and cooked them for about 8-9 minutes.  When the potstickers were cooked through, I placed them on top of some tri-colored cole slaw (green cabbage, red cabbage, shredded carrots) which I had already placed in the bottoms of the serving bowls.   I then added cornstarch to the reserved chicken stock, thickened the soup, and ladled it into the serving bowls. 

    This has been my favorite version so far.  I love the crunch that the cole slaw mix adds and also like the thicker soup base.