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Kitchen Adventures: Raiders of the lost recipe

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Food column by Becca Owsley

By Becca Owsley

This week’s adventure is about a recipe lost, a recipe found and a recipe that wasn’t what it promised.

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While I’ve enjoyed finding recipes on Facebook, the process has been frustrating at times. Some of the recipes disappeared off my page. That is what happened to a recipe for cheese puffs.

When I made this dish a few weeks ago to share, it didn’t exactly turn into a cheese and bacon puff because it never poofed. Instead, it looked more like a breakfast cookie or flat biscuit. In fact, when I shared them with co-workers I just called them breakfast cookies.

But alas, I can’t retrieve the recipe so I can’t share it with you.

The recipe found was another challenge. I also posted that one on my page and couldn’t find it but was able to do a search online and discovered it there.

This recipe is for oven-baked chimichangas. The recipe calls for chicken but I made a cheese version, without the pepperjack, by adding a variety of extra cheeses to the recipe such as shredded queso and a Cheddar and Monteray Jack mix. The extra cheeses thickened the filling in the absence of chicken.

I also used an entire package of taco seasoning instead of what the recipe called for. You probably can make it in a beef version, too.

The result would work as a meal item especially if you need to make a fun meal in a rush. It didn’t take long to prepare. If you use beef, browning the beef would add extra time but it’s still a quick meal and a great alternative to frozen food versions.

If made in a smaller tortilla, it’s a great party snack.

The chimichangas were great served with salsa and sour cream on the side. The recipe also suggested green onions and cheese on top.

I really was excited about the second recipe but it turned out to be a dud. It promised the taste of Red Lobster’s Cheddar Bay Biscuits in loaf form.

The first problem with this recipe is that the bread didn’t bake completely in the middle in the time given, something I didn’t discover until I cut into it. You could

bake it longer but the top of the bread already was getting crispy and burn if left longer.

The second problem was taste. It tasted nothing like a Red Lobster biscuit. In fact, it was kind of spicy.

It was a real disappointment. It probably should be called spicy cheddar bread and keep the yummy Red Lobster biscuit name out of it.

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.com.

Baked Chicken Chimichanagas8 ounce package cream cheese
8 ounce pepperjack cheese, shredded
1 1/2 tablespoons taco seasoning
1 pound cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, pepperjack cheese and taco seasoning. Fold in chicken.

Divide the mix among flour tortillas. Tuck in sides and roll up each tortilla.
Lay seam side down in a sprayed 9-by-13-inch baking dish. Spray the tops of tortillas with cooking spray.

Bake at 350 degrees for 15 minutes. Turn the chimi's over and bake an additional 15 minutes.

Serve with cheddar cheese, green onions, sour cream, and salsa.

Recipe from www.menumanaged.blogspot.com

Red Lobster's Cheese Biscuit Bread
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces Cheddar cheese, cut into 1/4-inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees.

Grease a 9-by-5-inch loaf pan with oil. In a bowl, whisk together the first five ingredients. Carefully stir in cheese cubes until covered in flour mixture. This will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture. Stir until just combined but do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes.

Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

This recipe was found on Facebook but I’m not sure of its origins.