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Broccoli Pesto Pasta | alidaskitchen.com

Broccoli Pesto Pasta

Broccoli Pesto Pasta is an easy, from scratch, creamy pasta sauce made healthier with broccoli, Greek yogurt and olive oil. Thank you to Pompeian for sponsoring this post.

Broccoli Pesto Pasta | alidaskitchen.com

One of our favorite dinners is Roasted Red Pepper Pasta. It is easy, made healthier with lots of vegetables and Greek yogurt and the kids love it. Since it is such a popular recipe around our house, I use it as a base recipe for creating new ones, like this Broccoli Pesto Pasta. …

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Cheesy Vegetable Frittata | alidaskitchen.com

Cheesy Vegetable Frittata

Cheesy Vegetable Frittata is a healthy, protein-packed one-pot meal made in minutes using seasonal vegetables, eggs and cheese. Thank you to Pompeian for sponsoring this post. {gluten free, low carb)

Cheesy Vegetable Frittata | alidaskitchen.com

During the summer months, this Cheesy Vegetable Frittata is a frequent go-to staple for dinner, breakfast or any time we want a healthy meal fast. It is quick, easy and we can use up whatever vegetables we have on hand, which is especially convenient during the summer when we have an abundance of fresh summer produce….

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Grilled Honey Balsamic Chicken | alidaksitchen.com

Grilled Honey Balsamic Chicken #SundaySupper

This easy recipe for Grilled Honey Balsamic Chicken combines honey, balsamic vinegar, garlic and herbs into a healthy chicken dish that takes minutes to prepare. Time to fire up the grill! {gluten free, dairy free}

Grilled Honey Balsamic Chicken | alidaksitchen.com

Now that summer is drawing near, I wanted to transform one of our weeknight favorite dinners (Baked Balsamic Chicken) into another weeknight favorite cooked out on the grill. The kids get to play outside while we grill up a tasty feast – everybody wins! Since this recipe was made with my toughest little critics in mind, I decided to sweeten up my original recipe with a little honey. The result is this incredible, tender, slightly sweet and delicious Grilled Honey Balsamic Chicken!…

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Black Bean Quinoa Chili | alidaskitchen.com

Black Bean Quinoa Chili

Tracking PixelBlack Bean Quinoa Chili combines black beans, diced tomatoes, vegetables and quinoa into a delicious, easy to make chili! Perfect for the busy holiday season, a weeknight or anytime! {gluten free, vegan} Thank you to Hunt’s Tomatoes for sponsoring this post.

Black Bean Quinoa Chili | alidaskitchen.com

During the busy holiday season (or any weeknight for that matter), easy recipes like this Black Bean Quinoa Chili are a lifesaver. With a little advance prep work, i.e. chopping vegetables, and key pantry staples, this delicious, healthy chili can be whipped together in minutes!…

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An easy recipe for Oven Roasted Broccoli with Tomatoes {vegan, gluten free} | alidaskitchen.com

Oven Roasted Broccoli with Tomatoes

Tracking PixelThis easy recipe for Oven Roasted Broccoli with Tomatoes is so simple and delicious, it makes eating vegetables irresistible! {gluten free, vegan, vegetarian}  Thank you to Hunt’s Tomatoes for sponsoring this post.

An easy recipe for Oven Roasted Broccoli with Tomatoes {vegan, gluten free} | alidaskitchen.com

My family loves steamed broccoli, but sometimes when we eat it night after night, sometimes I hear the groans ‘broccoli again?’  I get it – we all like a little variety. Not all vegetables are necessarily created equal when feeding kids, but I can certainly come up with a new way to prepare a favorite.

When I found  this recipe for roasted Brussels sprouts with tomatoes, I decided to swap the broccoli for the Brussels sprouts, make a few changes and see what happens. The result was a wonderful recipe for Oven Roasted Broccoli with Tomatoes!…

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Slow Cooker Apple Bourbon Pulled Chicken Sliders | alidaskitchen.com

Apple Bourbon Pulled Chicken Sliders

This is a sponsored post written by me on behalf of Campbell’s Slow Cooker Sauces. All opinions are 100% mine.

The ultimate sandwich for any party, game day or simply an easy dinner, grab your slow cooker and try these Apple Bourbon Pulled Chicken Sliders made with Campbell’s Apple Bourbon Slow Cooker Sauce! Slow Cooker Apple Bourbon Pulled Chicken Sliders | alidaskitchen.com   Whether it is a weeknight or a weekend, it seems we are running the kids from one thing to the next, or literally running ourselves, actually. While we try to fit everything in, simple meals are essential. Lately I have developed an appreciation for using the slow cooker. It truly is a time saver in the kitchen, and the result has yet to disappoint ~ especially with the latest creation, these Apple Bourbon Pulled Chicken Sliders….

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Lighter Baked Tortellini | alidaskitchen.com

Lighter Baked Tortellini

Lighter Baked Tortellini is made with a lighter garlic, fontina sauce, chopped spinach, tossed with cheese tortellini, sprinkled with Parmesan bread crumbs and baked until bubbly. Quick and easy, perfect for a weeknight (or any time!)

Lighter Baked Tortellini | alidaskitchen.com

Quick and easy dinner recipes that will please the whole family are essential – especially once school starts.  My kids request this Lighter Baked Tortellini every week,…with good reason. It is garlicky, cheesy, packed with spinach and so tasty! Fortunately it is easy to make and can be made ahead to be baked before serving. …

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Broccoli Cheddar Stuffed Potato Skins | alidaskitchen.com

Broccoli Cheddar Stuffed Potato Skins #SundaySupper

For a delicious, crowd-pleasing appetizer featuring Idaho® potatoes, try this easy recipe for Broccoli Cheddar Stuffed Potato Skins {gluten free}

Broccoli Cheddar Stuffed Potato Skins | alidaskitchen.com

Potato skins are always a fun appetizer. What is not to love with a crispy potato shell filled with so many tasty possibilities!  These Broccoli Cheddar Stuffed Potato Skins are inspired by the ever popular appetizer, only made a little healthier with broccoli and skipping sour cream and butter.  Of course there is plenty of cheddar cheese to keep things delicious!…

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Stovetop Kale Macaroni and Cheese | alidaskitchen.com

Stovetop Kale Macaroni and Cheese

Stovetop Kale Macaroni and Cheese features a simple, from-scratch macaroni and cheese recipe mixed with kale sauteed in garlic and topped with a buttery cracker bacon crumble that can be made in under 30 minutes!

Stovetop Kale Macaroni and Cheese | alidaskitchen.com

This Stovetop Kale Macaroni and Cheese is inspired by the Chopped at Home challenge with Sargento® cheese.  For this challenge, at-home cooks are asked to get creative in the kitchen with your best dish, that must include the following ingredients:

  • Sargento® Chef Blends 4 State Cheddar
  • Kale
  • Oyster Crackers
  • Bacon

The dish may  contain other ingredients, but the above must be the focus.  When I first saw this list, I was stumped for what to make. I wanted to be consistent with the theme of the show and make a recipe in (about) 30 minutes using simple ingredients.  Then I thought about one of our favorite recipes, and could not wait to get in kitchen! …

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Roasted Red Pepper Hummus | alidaskitchen.com

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus is a delicious and healthy dip (or spread) that is so easy to make at home. {vegan, gluten free}  Thank you to CansGetYouCooking.com through the Mom It Forward Blogger Network for sponsoring this post.

Roasted Red Pepper Hummus | alidaskitchen.com

This Roasted Red Pepper Hummus recipe can be made in minutes using common pantry ingredients. Not only does it taste fresh and delicious, but it is also a great recipe to get the kids involved. My kids love to pour in the ingredients and (of course) power the food processor. (Mama, can I pulse it just one more time pleeeeeeease?)…

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Broccoli Cheddar Hash Brown Bake | alidaskitchen.com

Broccoli Cheddar Hash Brown Bake

This is a sponsored post written by me on behalf of Simply Potatoes for IZEA. All opinions are 100% mine.

Broccoli Cheddar Hash Brown Bake is an easy meatless breakfast casserole filled with broccoli, cheddar, eggs and shredded hash brown potatoes! {gluten free, make ahead}

Broccoli Cheddar Hash Brown Bake | alidaskitchen.com

With the many celebratory and holiday brunches on the horizon, quick and easy crowd-pleasing recipes are a must.  Overnight casseroles, such as baked French toast or egg bakes, are always popular.  This Overnight Blueberry Baked French Toast is one of our favorite brunch recipes!  It is easy to make and satisfies the sweet portion of our menu. To satisfy the savory side, I have been experimenting with different varieties of meatless egg bake recipes to come up with a savory breakfast casserole the whole family will love. Broccoli Cheddar Hash Brown Bake has become a favorite that will be featured regularly throughout this busy brunch season and beyond.

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Garlic Cheddar Cornbread Muffins | alidaskitchen.com

Garlic Cheddar Cornbread Muffins

This is a sponsored post written by me on behalf of Crystal Farms Cheese for IZEA. All opinions are 100% mine.

Garlic Cheddar Cornbread Muffins are a lighter buttermilk cornbread muffin made delicious with the additions of cheddar cheese and garlic. Garlic Cheddar Cornbread Muffins | alidaskitchen.com

When in doubt, add cheese.  This so true when it comes to many recipes, like baked chicken, quinoa bites, even scrambled eggs.  We always keep of plenty of cheese on hand.  No matter the variety, cheese just makes everything extra delicious!  So when my family was craving cornbread (Rosemary Cornbread to be specific) and our rosemary plant happens to be currently buried under snow outside on the deck,…it was time to come up with something new.  After using the Rosemary Cornbread recipe as a starting point, and of course adding cheese and other tasty goodness, I present to you an easy recipe for Garlic Cheddar Cornbread Muffins!…

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Black Bean Jalapeno Hummus | alidaskitchen.com

Black Bean Jalapeno Hummus

This easy recipe for Black Bean Jalapeno Hummus using black beans in lieu of garbanzo beans, results in a healthy dip (or spread) the whole family will love! Thank you to Pompeian for sponsoring this post as part of the Pantry Insiders program. 

Black Bean Jalapeno Hummus | alidaskitchen.com Black Bean Jalapeno Hummus is an easy recipe for a healthy hummus made with black beans and jalapeno peppers.  This recipe is part inspired by my Jalapeno Hummus recipe and otherwise inspired by my love of black beans.  Even though hummus is traditionally made with garbanzo beans (chickpeas), in this recipe it was fun to mix things up a bit.  You can definitely taste the black beans, which goes amazingly well with the spices and jalapeno peppers. The tahini rounds everything out, giving it that hummus flavor that we all know and love….

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Mom's Lasagna | an easy recipe for a classic beef lasagna | alidaskitchen.com #recipes #SundaySupper

Mom’s Lasagna #SundaySupper

Mom’s Lasagna is my mom’s prized lasagna recipe! It is a classic lasagna made with three cheeses and a simple sauce made with ground beef.  Perfect for a holiday meal, potluck or any time you want an impressive meal made easy!

Mom's Lasagna | an easy recipe for a classic beef lasagna | alidaskitchen.com #recipes #SundaySupper

When it comes to making holiday meals, or any meal for company, lasagna is one of my favorites.  Lasagna is one of those reliable dishes to serve at a potluck, or any family dinner, because it makes plenty and everybody loves it!  Plus it is easy to make ahead of time, which is a huge timesaver when preparing for special meal or party….

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Roasted Garlic Hummus | alidaskitchen.com #recipes #SundaySupper #Halloween #glutenfree

Roasted Garlic Hummus #SundaySupper

Roasted Garlic Hummus is a healthy dip (or spread) made with roasted garlic, and other simple ingredients, that takes only minutes to prepare. {vegan, gluten free}

Roasted Garlic Hummus | alidaskitchen.com #recipes #SundaySupper #Halloween #glutenfree

With Halloween just around the corner, there are visions of candy corns and chocolate bars dancing in my head.  While sweet recipes are always a favorite of mine to make (and eat!), this year I am feeling the need to balance the sweet with some healthier savory, ghoulish delights, such as this Roasted Garlic Hummus.  Roasted Garlic Hummus is a perfect accompaniment for dipping veggies, crackers, or pita chips during your Halloween celebration,…with enough garlic to ward off those vampires!…

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Olive Oil Mashed Potatoes - Alida's Kitchen

Olive Oil Mashed Potatoes #PantryInsiders

A popular side dish gets lightened up with these fluffy Olive Oil Mashed Potatoes. {gluten free}

Olive Oil Mashed Potatoes | alidaskitchen.com

The other night we were looking to make an easy side dish to go with our steak dinner. Mashed potatoes are always a tasty pair with steak, but I wanted to come up with something lighter and healthier.  Since August is National Olive Oil Month, I have  had olive oil on the brain lately.  It seemed like the perfect opportunity to swap butter for olive oil to make some tasty Olive Oil Mashed Potatoes.  …

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Balsamic Tomato Tortellini | alidaskitchen.com #recipes #pasta #PompeianVarietals

Balsamic Tomato Tortellini

Enjoy a  healthy, light pasta recipes with this Balsamic Tomato Tortellini, made with fresh tortellini tossed with roasted tomatoes and garlic and drizzled with a light balsamic vinaigrette.  Balsamic Tomato Tortellini is so easy to make that it basically cooks itself.  

Balsamic Tomato Tortellini | alidaskitchen.com #recipes #pasta #PompeianVarietals

 This is a sponsored post written by me on behalf of Pompeian.

The other night, I was faced with the (sometimes) dreaded question – what’s for dinner?  Dreaded only because I did not have any ideas at first. We wanted something quick, easy and healthy…should be simple right?   Since we had cherry tomatoes, fresh garlic, tortellini and other pantry staples, a simple yet delicious roasted garlic and tomato tortellini came together naturally. …

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Lighter Stove-top Mac and Cheese topped with Roasted Tomatoes and Garlic Breadcrumbs

Lighter Stove-top Mac and Cheese #SundaySupper #FamilyDinnerTable

Lighter Stove-top Mac and Cheese

Lighter Stove-top Mac and Cheese is an easy, cheesy pasta recipe made without any butter, yet remains smooth and creamy.   Roasted tomatoes, with a hint of balsamic and garlic, as well as garlic breadcrumbs are an optional topping to give this basic dish a grown-up twist!

This week, Sunday Supper has teamed up with American Family Insurance again as part of their Back to the Family Dinner Campaign.  The theme is ‘meals made with cheese.’   I could not think of a more perfect theme for my family of cheese lovers!   While I had several cheesy recipes in mind, nothing beats a basic macaroni and cheese.  Well nothing, except for this Lighter Stove-top Mac and Cheese recipe with a grown-up twist made in less than 30 minutes!  In fact, this recipe is one of the first meals we have been able to enjoy as a family, with everybody eating the same thing.  This Back to the Family Dinner Campaign is working!!…

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Garlicky Spaghetti with Roasted Broccoli

Garlicky Spaghetti with Roasted Broccoli #WeekdaySupper

Garlicky Spaghetti with Roasted Broccoli

With 10 cloves of garlic, Garlicky Spaghetti with Roasted Broccoli is garlic lovers dream!  This easy recipe is quick to make, healthy and perfect for a weeknight.

When pressed for time, pasta one of our go-tos for a quick and easy dinner.  While it can be simple,  pasta is also versatile enough to allow for creativity…or at least some variety.  Whenever I try a new recipe, I look at the garlic amount and typically double it.  Not necessary with Garlicky Spaghetti with Roasted Broccoli.  It has 10 cloves of garlic!  I wondered if the garlic might be overwhelming, but it is tempered when sauteed and nicely balanced with the cheese and crushed red pepper.  Roasted broccoli adds a wonderful little crunch as well. …

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baked garlic parmesan chicken

Baked Garlic Parmesan Chicken

Baked Garlic Parmesan Chicken puts a delicious twist on a classic favorite with some added garlic (which makes everything better!).  When I found this recipe, the title alone was so appealing, it vaulted to the top of the list and was made within a day.  I reduced the recipe to be made for two (but it can easily be multiplied for more!), added some heat with red pepper flakes and changed some of the amounts and proportions since the first time I made this, there was too much breadcrumb mixture leftover.  Served with a simple side salad or a favorite veggie, Baked Garlic Parmesan Chicken is a  healthy, quick and easy chicken dish that makes a perfect weeknight meal…or any time!

Baked Garlic Parmesan Chicken
 
Yields: 2 servings
Ingredients
  • Cooking spray
  • 1 tablespoon olive oil
  • ⅓ cup dry breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1-2 garlic cloves, minced
  • 1 teaspoon dried basil
  • Crushed red pepper, to taste
  • 2 4-5 ounce boneless, skinless chicken breasts
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray.
  2. In a shallow bowl, combine oil and garlic.
  3. In a separate bowl, combine bread crumbs, cheese, and basil. Add crushed red pepper to taste.
  4. Season chicken with salt and pepper to taste. Dip chicken in oil mixture and then in bread crumb mixture. Place coated chicken on prepared baking sheet. Repeat. Top with any remaining breadcrumb mixture and lightly spray tops with cooking spray.
  5. Bake for 30 minutes or until chicken in cooked thoroughly.

Adapted from All Recipes

cheddar cheeseburgers with caramelized shallots

Cheddar Cheeseburgers with Caramelized Shallots

When I started planning for the Drumstick summer celebration from Monday’s post, I decided on the menu immediately and was so excited!  The theme was going to be a Mexican twist on summer barbecue favorites.  It was, until I received the most recent issue of Cooking Light and saw the Cheddar Cheeseburger with Caramelized Shallots.  These looked so good, I shifted the menu to a more traditional barbecue.

These burgers are delicious, garlicky, and combined with the sharp cheddar, caramelized shallots and arugula, all result in one amazing burger!  I prepared the patties the night before, which helped intensify the garlic flavor.  Since we’re working with very lean beef, it is important not to overhandle the beef for the risk of it becoming tough/dry.  Cooking Light shared a helpful tip for working with leaner ground beef: when mixing the garlic and beef, use a [silicone] spatula, instead of your hands, so the heat from your hands won’t melt away the little fat there is.  It worked quite well, and the result was a perfect “lean-er” burger.  I enjoyed mine plain, while Mike and my dad enjoyed theirs with some ketchup.

With grilling season upon us, these Cheddar Cheeseburgers with Caramelized Shallots are definitely a must-make!

Cheddar Cheeseburgers with Caramelized Shallots
 
Yields: 4 burgers
Ingredients
  • 1 pound ground beef, 92% lean
  • 3 garlic cloves, minced
  • ½ teaspoon salt, divided
  • 1 tablespoon white wine vinegar
  • 2 teaspoons olive oil
  • 2 cups thinly sliced shallots (about 2-3 large shallots)
  • 2 ounces sharp cheddar cheese, shredded (about ½ cup)
  • 1 cup baby arugula
  • 4 hamburger buns, toasted (I used onion buns from a local bakery)
  • Ketchup (optional, for topping)
  • Mayonnaise (optional, for topping)
Instructions
  1. Prepare burger: Using a silicone spatula, gently combine beef and garlic. (Be careful not to over-handle meat).
  2. Divide beef into 4 equal portions, shaping into a ½" think patty. Press a small indentation in the center of each burger. Sprinkle evenly with ¼ teaspoon salt. Refrigerate until ready to cook.
  3. Caramelize shallots: Meanwhile, heat 2 teaspoons oil in a nonstick skillet over medium-low heat. Add shallots and ¼ teaspoon salt; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in vinegar, cook for an additional minute and the remove from heat. Keep warm.
  4. Grill burger: Preheat grill to medium-high heat. If needed, spray grate with grilling cooking spray or rub with oil. Cook for approximately 3 minutes per side, or to desired doneness. Top each burger with 2 tablespoons cheese and cook for 1 minute, or until cheese melts.
  5. Assemble: Place ¼ cup arugula on bottom half of bun; top 1 burger and ¼ of the shallots. If desired, spread ketchup or mayonnaise (or desired topping) on top half of buns, and place on top of burgers. Enjoy!

Source:  Cooking Light, June 2012

mushroom and leek pita pizzas

Mushroom and Leek Pita Pizzas

After a long day of work and play, it’s nice to have some healthy quick and easy meals ideas on hand.  These Mushroom and Leek Pita Pizzas fit that bill quite nicely.  Mushrooms and leeks are a delicious combination, and a little garlic and crushed red pepper give this pizza a little pizazz.  The whole wheat pitas serve as a sturdy crust.  Topped with some low fat ricotta and lots of vegetables, these pitas turned pizzas become a healthy dinner in less than 20 minutes.

Mushroom and Leek Pita Pizzas
 
Yields: 2 servings
Ingredients
  • Cooking spray
  • 1 cup leeks, sliced (approximately 1 leek)
  • 2 garlic cloves, sliced
  • 2 cups sliced mushrooms (5 ounces)
  • Coarse salt and fresh ground pepper, to taste
  • 2 whole wheat pitas
  • ¼ cup low fat ricotta cheese
  • 2 tablespoons Parmesan cheese, freshly grated
  • 2 teaspoons olive oil, for drizzling
  • Crushed red pepper flakes, to taste
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Spray large nonstick skillet with cooking spray and heat over medium heat.
  3. Add leeks and mushrooms and cook until tender, about 5 minutes. Add garlic and cook until golden, about 1 to 2 minutes (watch carefully to not over cook garlic). Season with salt and pepper.
  4. Place pitas on prepared baking sheet. Spreach each pita with 2 tablespoons ricotta cheese. Drizzle with 1 teaspoon olive oil, and top with vegetable mixture. Sprinkle with Parmesan cheese and red pepper flakes (if using).
  5. Bake until pita is golden and cheeses begin to melt, about 6 to 8 minutes. Serve immediately.

Adapted from Whole Living

vegetarian black bean tortilla soup with corn that is vegan and gluten free

Chunky Tortilla Soup with Black Beans

We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous.  In fact, I even considered firing up the grill.  Of course a brisk, windy day, along with temperatures in the single digits, set me straight.  I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food.  It’s warm, a little spicy and filled with vegetables.

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder.  This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili.  I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating.  Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

Chunky Tortilla Soup with Black Beans
 
Yields: 4-6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced (or grated)
  • 2 teaspoons chili powder
  • 2 cans (14½ ounces each) diced tomates with green chiles, including juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4-6 cups low-sodium vegetable broth (or chicken broth)
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 10 ounces frozen corn
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice
Instructions
  1. In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
  2. Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
  3. Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.
Notes
Adapted from Everyday Food Light
easy parmesan black pepper buttermilk drop biscuits

Parmesan-Black Pepper Drop Biscuits

There is nothing better than having warm fresh buns, bread or biscuits at the dinner table. Due to the time involved, that is often saved for the weekend. We’re always looking for quick and easy dinners, including accompaniments. Enter the wonderful world of drop biscuits! By simply dropping the dough instead of rolling and cutting, these can be made in around 15 minutes ~ just the amount of time you need to sear your meat, set the table, make a salad, catch up on your blog reading…or whatever you need to do. The result is fresh warm biscuits in no time. How nice is that!

From the original recipe, I used Parmesan cheese instead of Asiago cheese, as I was trying to use up what I had on hand.  Either way is really good.  I added garlic powder, which definitely enhances the flavor in these biscuits.  I have tried using whole wheat pastry flour instead of all-purpose flour and found the whole wheat pastry flour yielded subpar results.  Light butter or regular butter work fine, but I’m always happy to shave off some calories if the light version works in a recipe.
Parmesan-Black Pepper Drop Biscuits are versatile, quick and easy to make.  Great for a weeknight dinner, a last minute side or simply just because you’re craving warm biscuits.
Parmesan-Black Pepper Drop Biscuits
 
Yields: 8 biscuits
Ingredients
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (optional)
  • ¼ teaspoon cracked black pepper
  • 1½ tablespoons light butter, chilled and cut into small pieces
  • ½ cup (2 ounces) grated fresh Parmesan cheese (or Asiago cheese)
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. Combine flour, baking powder, garlic powder, salt and pepper in medium bowl.
  3. Into flour mixture, cut in butter with a pastry blender (or 2 knives) until mixture resembles coarse meal. Add cheese and toss well to combine. Add buttermilk and fold until just moist.
  4. Drop dough into 8 equal mounds on lined baking sheet. Bake for 12-14 minutes, or until edges are browned.

Adapted from Cooking Light