ramblings from my little kitchen

Black Pepper Biscuits

These are fabulous and people think you are really fancy if you make them for breakfast, and serve them with butter and honey.  the best part is, they only take a minute to fix!


  • 2c flour
  • 2tsp baking powder
  • 1/4tsp baking soda
  • 1/2tsp salt
  • 1stick cold cubed butter
  • 3/4-1 cup cold buttermilk (you can sub whole milk, they just aren’t as fluffy because you are missing the acid of the buttermilk)
  • Melted butter or heavy cream
  • fresh cracked pepper


Combine dry ingredients. Cut in butter until looks like pea sized crumbs. Add buttermilk slowly until uniform sticky dough. Don’t overwork. Form into rolls with hands or by rolling out and use a biscuit cutter. Brush tops with the melted butter or cream and sprinkle with black pepper.
Bake at 450 for 12-15 mins

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Olive Tapenade


I LOOOVE olives.  as does my child.  She would literally eat 10 of them if I would let her.  I made this the other night to go on some grilled Cod.  It was super tasty!  The bitter capers mixed with the salty olives and sweet basil leaves made such a wonderful flavor combination.  Make it and enjoy.  It takes no time at all and is a perfect topping for any grilled seafood and I also think it would be great on chicken.

Olive Tapenade

  • 10 kalamata olives, diced
  • 8 green olives, diced
  • 1TBS capers
  • 1/2 TBS diced sun dried tomatoes
  • juice of half a lemon
  • 8-10 basil leaves, chiffonade
  • 1 TBS olive oil
  • 1 tsp minced garlic
  • 1/2 tsp (or less) red pepper flakes

combine all ingredients and serve 

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Stuffed Roasted Mushrooms

insert a picture of a steamy roasted mushroom piled high with sauteed ground turkey…. i had a fussy toddler at the dinner table ready to eat and forgot to get out the camera.

I always keep ground turkey around, super healthy and you can make a meal out of it in no time.  last night i made these yummy mushrooms and served them with a huge serving of broccoli.  I am on a healthy cooking binge in hopes of losing these last few baby pudge pounds.

Stuffed Roasted Mushrooms


  • 1 pint baby bella mushrooms, stems removed
  • olive oil
  • salt/pepper
  • 1/2 pound ground turkey
  • 1/2 cup marsala wine
  • 1 tsp fresh thyme
  • 1/4 tsp ground sage
  • 1/2 cup shredded parmesan cheese, divided


preheat oven to 400. douse mushrooms with olive oil on a cookie sheet and sprinkle with salt and pepper. roast for 20 minutes. meanwhile, put 2 TBS olive oil in a saute pan and heat over medium high heat. add ground turkey once the pan is hot.  sprinkle salt (1/4 tsp), pepper (1/4 tsp), sage and thyme over the meat and continue to cook until browned.  deglaze the pan with the marsala wine and allow it to reduce by half– about 10 minutes. then add half of the grated parmesan. stuff the mushrooms with the meat mixture and top with the remaining cheese.  place under broiler for 2 minutes.

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Cherry Compote and Brie Chicken

I am kind of a lazy cook, so if it hadn’t been for pitting 3 cups of cherries, I would make this all the time.  My sister joined a CSA this spring and has been getting a ton of fruits and veggies thus inspiring creative and delicious meals.  She raved about this recipe so I gave it a spin!

post murder to all the cherries…my hands will never look normal

fresh yummy cherries!

Dinner is served!  I made some italian Farro and sauteed red kale to accompany the chicken.

Cherry Compote and Brie Chicken


  • 3 cups fresh pitted cherries
  • 3TBS sugar
  • 1TBS water
  • 1/2 tsp dried rosemary leaves
  • 1tsp balsamic vinegar
  • salt and pepper to taste
  • 3oz sliced brie cheese
  • 3 thin sliced (butterflied) chicken breast
  • olive oil/salt/pepper


Put cherries into a small saucepan, add sugar, water and rosemary leaves. bring to a boil and then reduce to simmer for 10 minutes.  off heat, add vinegar and a pinch of salt and pepper. allow to cool.  this will keep for a week in the fridge OR add to chicken!  Drizzle olive oil and salt and pepper on the chicken breasts. place in a cast iron skillet then cover with cherry compote. Bake at 350 for 20-25 minutes depending on how thick your chicken breasts are.  then place brie slices over chicken and bake for 5 more minutes.

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I’m back

This was absolutely divine. It was inspired by some amazing ice cream we had at a local shop.  The salty sweet ice cream was delicious even without the oreos, then the crunch of the cookies added an extra dimension. Perfection!

Salted Oreo Ice Cream


  • 2 cups whole milk
  • 1 1/8 cups granulated sugar
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1 tsp sea salt
  • 20 crushed oreo cookies


In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla and salt. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 minutes, then add crushed oreos and mix 5 more minutes. The ice cream will have a soft, creamy texture and a delicious crunch from the cookies.

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