I adapted this recipe from a Michael Smith cookbook. It made just over 20 biscuits so you could easily half the recipe. You could use a variety of Epicure dip mixes to make these biscuits. The three dips from the Extraordinary Cheese Dip recipe are always popular, although I opted to leave out Lemon Dilly and use twice as much Cheese Chives & Bacon instead.
4 c. flour
2 tbsp. baking powder
1 tsp. salt
2-3 tbsp. Epicure dip mix(es) - I used 2 tbsp. Cheese Chives & Bacon, and 1 tbsp. 3 Onion
1 c. butter
1 1/2 c. milk
Sift together dry ingredients, and cut in butter using a pastry blender. Add milk and mix until dough forms a ball. Roll dough out on a floured surface until it's about 1" thick, and use a small glass to cut out circle shapes. Place on a parchment-lined baking sheet and bake at 400 F for 15 minutes.
no photo because my camera is broken =(
About Me
- Kathy Blais
- Need some kitchen inspiration? Try one of my recipes, or contact me to host your own Epicure Cooking Class. I've been an Independent Epicure Consultant since 2006 and I love sharing recipe ideas for these great products. Use the links at the side to sign up for my customer newsletter or to place an order online.
Thursday, November 13, 2014
Saturday, November 8, 2014
TACOS AL PASTOR
I used this recipe from Canadian Living and made a couple small changes based on what was in my pantry.
1 can chipotle chili in adobo sauce (recipe called for only 1 chili but I used 3 or 4 and thought it was perfect - the kids thought it was too spicy. You could also try using Epicure's Adobo Seasoning with a bit of Epicure's Chipotle Chili added to it.)
2 tsp. vinegar (I used red wine vinegar)
1/2 tsp. Epicure's Cinnamon
1/2 tsp. cayenne powder
1 tsp. oregano
1 tsp. cumin (You could use 1 tbsp. Epicure's Cuban Seasoning instead of the cayenne, oregano, and cumin.)
1/2 tsp. Epicure's Roasted Garlic Aioli (or garlic powder)
salt
1.5 kg boneless pork shoulder roast, trimmed
1 onion, sliced
2 pineapple slices
1 tbsp. cornstarch (recipe called for 1 tsp. but it wasn't thickening up for me so I added more)
1/2 c. crushed or diced pineapple, drained
tortillas, warmed
Garnishes:
avocado, diced
cilantro, chopped
radishes, thinly sliced
pickled red onions (thinly slice 1/2 a red onion, sprinkle with a bit of salt and 1 tsp. sugar, then stir in 2 tbsp. lime juice and let it sit for at least 15 minutes)
homemade salsa (dice a tomato and sprinkle with 1 tsp. Epicure's Poco Picante Salsa Mix)
sour cream
Mince the chipotle chilis and mix with vinegar and spices. Rub all over pork and lay pork on top of onion and pineapple slices in the slow cooker. Cook on low for 8 hours. Remove pork and set aside. Pour liquid through a strainer and discard solids. Pour 1 c. of liquid back into the slow cooker. Whisk cornstarch with 1 tbsp. water and add to liquid. Cook on high for 10 minutes, then add the meat back to the slow cooker. Just before serving, stir in pineapple chunks. Serve in tortillas with your favourite garnishes.
1 can chipotle chili in adobo sauce (recipe called for only 1 chili but I used 3 or 4 and thought it was perfect - the kids thought it was too spicy. You could also try using Epicure's Adobo Seasoning with a bit of Epicure's Chipotle Chili added to it.)
2 tsp. vinegar (I used red wine vinegar)
1/2 tsp. Epicure's Cinnamon
1/2 tsp. cayenne powder
1 tsp. oregano
1 tsp. cumin (You could use 1 tbsp. Epicure's Cuban Seasoning instead of the cayenne, oregano, and cumin.)
1/2 tsp. Epicure's Roasted Garlic Aioli (or garlic powder)
salt
1.5 kg boneless pork shoulder roast, trimmed
1 onion, sliced
2 pineapple slices
1 tbsp. cornstarch (recipe called for 1 tsp. but it wasn't thickening up for me so I added more)
1/2 c. crushed or diced pineapple, drained
tortillas, warmed
Garnishes:
avocado, diced
cilantro, chopped
radishes, thinly sliced
pickled red onions (thinly slice 1/2 a red onion, sprinkle with a bit of salt and 1 tsp. sugar, then stir in 2 tbsp. lime juice and let it sit for at least 15 minutes)
homemade salsa (dice a tomato and sprinkle with 1 tsp. Epicure's Poco Picante Salsa Mix)
sour cream
Mince the chipotle chilis and mix with vinegar and spices. Rub all over pork and lay pork on top of onion and pineapple slices in the slow cooker. Cook on low for 8 hours. Remove pork and set aside. Pour liquid through a strainer and discard solids. Pour 1 c. of liquid back into the slow cooker. Whisk cornstarch with 1 tbsp. water and add to liquid. Cook on high for 10 minutes, then add the meat back to the slow cooker. Just before serving, stir in pineapple chunks. Serve in tortillas with your favourite garnishes.
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| Photo from Canadian Living, because my camera is broken, and their photo is prettier anyway! |
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