Sweet Potato Biscuits

It seems I'm making up for a lack of recipe posts lately! ;-)

There is a recipe for Sweet-potato Biscuits in the November/December issue of Hobby Farm Home magazine. It sounded pretty good to me...except for the brown sugar, cinnamon, nutmeg and ginger. I had some leftover sweet potatoes from making Sweet Potato Rolls for the Farmers' Market and so I decided to try making "regular" sweet potato biscuits to see how they would come out. Well, they are YUMMY!! They are light and moist and have just enough sweet potato "sweetness" without being pumpkin pie-ish.

Sweet Potato Biscuits

2 1/2 cups Baking Mix
6 tablespoons cold butter cut into little cubes
1 cup mashed sweet potato
1/4 to 1/3 cup milk or buttermilk

Preheat oven to 425 degrees.

Place Baking Mix in a bowl; cut butter into Baking Mix until it resembles small peas. Make a well in the center and add the sweet potato and milk all at once. Start with the lesser amount of milk and add a little more if your dough is too dry. Stir together until a soft dough forms. Turn dough out onto a well floured surface OR you could use your handy-dandy pastry cloth! Dust the top with additional flour. Knead gently 8-10 times. Pat dough to about 1/2-inch thickness and cut out biscuits. Gently push the dough back together and keep cutting out biscuits until all the dough has been used. Place biscuits on an ungreased baking sheet. Bake at 425 degrees for 12 to 15 minutes or until golden brown. I like my biscuits a little crunchy on the outside so I bake them for the longer time.

By the way, they make wonderful egg sandwiches. :)

Linking up with the Farmgirl Friday Blog Hop and Food on Friday.

Quick Lemon Butter Shrimp with Spinach

This is just SOOO good and so quick and easy to make, it is truly a 30-minute meal!

This is very similar to the Shrimp Portofino at Romano's Macaroni Grill, except they add mushrooms and toasted pine nuts which I leave out because Jerry doesn't care for them. I highly recommend adding the mushrooms though! :) This recipe serves two.

Lemon Butter Shrimp with Spinach

1/2 pound raw shrimp, shelled, deveined and tails removed
4 tablespoons butter
Large handful of fresh spinach, chopped (from our garden! YAY!)
Juice and zest of one lemon
1/4 pound Angel Hair pasta

 

Melt butter in a medium skillet.

Add shrimp and cook 2-3 minutes on first side.

Turn shrimp and cook for an additional 2-3 minutes or until pink. Don't overcook or they will be tough.

Add spinach and cook until wilted. Stir in lemon juice and zest. In the meantime, cook the pasta.

Serve shrimp over pasta.












To round out this lovely, lemony main dish, I made Farmgirl Susan's Quick Roasted Brussels Sprouts with Lemon and Parmesan. This is the second time I have made these and they are quick, incredibly easy and bursting with flavor!

Check out Farmgirl Susan's blog at Farmgirl Fare for great recipes and pictures of life on their 240-acre farm in Missouri with sheep, donkeys and dogs!

Linking up with the Farmgirl Friday Blog Hop at Deborah Jean's Dandelion House and Food on Friday.

Necessity is the Mother of Invention

The necessity of having to make dinner after a VERY full day of baking eight types of bread/rolls for the Farmers Market, milking the goat, feeding the goats and the chickens in the morning, three loads of laundry, making a batch of Queso Blanco, watering the garden, picking the produce that was ready, and gathering up the trash and taking it out to the road for pickup. We had sandwiches for dinner the three days before and I felt I really should do something a little better; although, one night WAS tuna salad and one night was egg salad, all on homemade bread of course! :) I also had the necessity of using up some of the summer squash from the garden. This is what I came up with, it's kinda like shrimp scampi with veggies, very buttery and garlicky! :)

Shrimp with Summer Squash and Pasta

2 small yellow squash cut into chunks
2 small zucchini cut into chunks (I actually used one of the Ronde de Nice zucchini because that is what I had)
1 small onion, chopped
3 cloves of garlic, minced
1 cup chopped fresh tomato
3/4 pound cleaned, raw shrimp
1 tablespoon olive oil
4 tablespoons butter
Crushed red pepper flakes to taste
1/2 to 1 teaspoon Lemon Pepper
1/2 to 1 teaspoon Mediterranean Seasoning (recipe follows)
Salt and additional pepper to taste
Grated Parmesan cheese (I used Asiago just because I like it!)

Heat olive oil and 1 tablespoon of the butter in a large skillet. Add onion and garlic and cook over medium-low heat until onion is soft. Add squash, red pepper flakes, a little salt and Lemon Pepper and cook over medium heat until squash is just cooked through. Add remaining butter, tomato, shrimp and Mediterranean Seasoning and continue cooking until shrimp are done, about 5 minutes.

Meanwhile, cook pasta of your choice, I used spaghetti because that is what I have the most of. :) Serve shrimp and veggies over pasta, top with grated cheese. This was SOOO good! Sometimes I scare myself just making stuff up! LOL!!

Mediterranean Seasoning
1 1/2 tablespoons dried parsley
1 1/2 tablespoons dried thyme
1 1/2 tablespoons dried marjoram
1 1/2 tablespoons dried dill
1 1/2 tablespoons ground mustard
1 tablespoon dried basil
1 tablespoon dried lemon peel
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt

This recipe is from MaryJane's "Ideabook, Cookbook, Lifebook" and I was selling it at the Farmers Market before the restrictions on baking at home were lifted. It tastes and smells amazing with the thyme, dill and lemon peel and when I could get people to just smell it, they would buy it! :)
Linking up with Food on Friday.