Since there are only two days until Valentine’s, I thought I’d share a little heart-shaped-foodie inspiration with you guys. First up, The Pioneer Woman’s Buttermilk Biscuits! These are light and fluffy and easy to make. And isn’t it just great how you can cut biscuits into any shape you want? So perfect for Valentine’s! Serve with jelly or honey or even better molasses and butter!
4 cups all purpose flour
1 1/2 tsp salt
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup shortening
1/3 cup cold butter, cut into pieces
1 1/4 cups buttermilk
1. Preheat oven to 450.
2. In large bowl, combine all the dry ingredients and stir together. Add the shortening and cold butter pieces. With pastry blender, cut the shortening and butter into dry ingredients until it resembles coarse crumbs.
3. Pour in the buttermilk and mix gently with fork until just combined. The biscuit dough will be sticky, not overly dry or crumbly.
4. Lightly flour a clean surface. Turn the dough out of the bowl and roll to a 1/2″ thickness. Cut rounds with a biscuit cutter and place them on a cookie sheet. Bake for 11-14 minutes until golden brown.
And while we’re on the theme of heart-shaped-food… have you guys ever heard of “egg-in-the-hole”? I didn’t grow up eating this, but I think it’s actually pretty cute!
1 tbsp butter
1 slice of bread
Melt butter in small skillet over medium heat. Cut a hole in the center of your bread then place in skillet. Crack egg open into the hole in your bread. Let cook 1 minute then flip over. Cook until bread is lightly toasted and egg is cooked, but the yolk is still runny. Enjoy!
Aaand finally, this isn’t heart-shaped at all, but it’s called “Anniversary Chicken” from All Recipes so I feel that it is appropriate inspiration for this Valentine’s post. Also, it’s delicious.
2 tbsp vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch dressing
1 cup shredded cheddar cheese
1/2 (3 oz) can bacon bits
1 tbsp chopped fresh parsley, for garnish
1. Preheat oven to 350 degrees F.
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9×13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.