Dinnerwithtayo

The Easiest and Best Cheddar Biscuits Recipe

If you’re looking for a simple and delicious biscuit recipe, look no further than these cheddar biscuits. This recipe is easy to follow and produces biscuits that are soft, fluffy, and packed with cheesy goodness. These cheddar biscuits are perfect for serving with soups, stews, or as a side dish for breakfast, lunch, or dinner. They are easy to make and always a crowd-pleaser. Give this recipe a try and enjoy the delicious cheesy goodness!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons granulated sugar
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, cubed
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat oven to 450°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
  3. Add the cubed cold butter and blend into the dry ingredients until you have small pea-sized pieces of butter. Then, whisk in the shredded cheese. 
  4. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together. 
  5. Scoop pieces of the dough and gently work it together into a circular form with your hands. You should have 9-10 pieces of biscuits.
  6. Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
  7. Bake at 450°F for about 16-20 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Serve, and enjoy!
  8. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Oven-Baked BBQ Ribs

Ingredients

FOR THE RIBS

  • 2 lb. baby back ribs
  • 1/2 cup brown sugar
  • 2 tsp. Creole seasoning
  • 1 tbsp. garlic powder
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne

FOR THE BARBECUE SAUCE

  • 1 1/2 C ketchup
  • 1/4 C apple cider vinegar
  • 4 tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. paprika

Instructions

  1. Carefully slide a knife under the membrane and then peel it away.
  2. In a small bowl stir together brown sugar, Creole seasoning, garlic powder, black pepper, paprika, and cayenne. Rub mixture all over ribs on both sides and place on a prepared baking sheet. Cover with foil and set aside.
  3. Meanwhile, make the barbecue sauce: In a medium bowl combine all sauce ingredients together and pour the sauce over ribs, cover the foil and marinate this for up to 4 hours or overnight.
  4. Preheat oven to 300° and place the ribs into the oven and bake for 3 hours. Remove foil from ribs and broil until sauce just starts to caramelize, 2 to 4 minutes.
  5. Remove the ribs from the oven and watch how the meat easily falls off the bone.
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

How to Make a Flavorful Jerk Pasta With Lamb

Jerk Lamb Pasta is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The lamb is cooked in a flavorful jerk sauce made with allspice, thyme, ginger, garlic, and scotch bonnet pepper. The pasta is cooked al dente and then tossed with the jerk sauce and lamb. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Jerk Lamb Pasta:

  • Use fresh lamb. The fresher the lamb, the better the dish will taste.
  • Don’t overcook the lamb. Lamb should be cooked until it is browned on the outside and pink on the inside. Overcooked lamb will be tough and dry.
  • Use a good quality jerk seasoning. The jerk seasoning will add flavor to the dish, so use a seasoning that you enjoy.
  • Serve with rice or another grain. Jerk Lamb Pasta is a great dish to serve with rice or another grain. The rice or grain will help to soak up the flavorful sauce.
  • Enjoy! Jerk Lamb Pasta is a delicious and flavorful dish that is sure to please everyone at the table!

Here is a recipe for Jerk Lamb Pasta:

Ingredients

  • 1 rack of lamb
  • Pack of fettuccine pasta
  • 2 mini bell peppers or habanero pepper
  • ½ large red onion chopped
  • 4 cloves garlic
  • 1 scallion (diced)
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1 ½ teaspoons sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Jamaican allspice
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 tablespoons oil
  • 7 sprigs of fresh thyme
  • squeezed lime juice

Instructions

  1. Cook the fettuccine pasta according to the package. Drain any accessive water from the pasta and set aside.
  2. Preheat the over to 375º F.
  3. Add bell peppers, onions, garlic, scallion, white vinegar, soy sauce, sea salt, black pepper, ginger, Jamaican allspice, brown sugar, nutmeg, thyme, and lime juice to a high-speed blender and blend until completely incorporated.
  4. Season both sides of the rack of lamb with salt and black pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides.
  5. Arrange the rack bone side down in the skillet, add sprigs of thyme. Roast the lamb in preheated oven for 18-20 minutes.
  6. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
  7. Add some of the jerk sauce into the pasta and stir together.
  8. Plate the pasta then top it with 2 carved lamb and drizzle the remaining jerk sauce over the lamb and pasta.
  9. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

The Best Buttermilk Fried Chicken

Buttermilk fried chicken is a classic Southern dish that has been enjoyed for generations. The dish consists of chicken pieces that are coated in a buttermilk marinade, dredged in a seasoned flour mixture, and then deep-fried until crispy and golden brown.

The buttermilk marinade is an essential part of the recipe, as it helps to tenderize the chicken and infuse it with flavor. The marinade typically consists of buttermilk, which is a tangy, acidic dairy product, along with various seasonings such as garlic powder, onion powder, paprika, cayenne pepper, and salt. The chicken is then soaked in the marinade for several hours, or even overnight, to ensure that it is fully flavored and tender.

Once the chicken has marinated, it is dredged in a seasoned flour mixture, which typically includes all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. The chicken is then deep-fried in hot oil until it is crispy and golden brown on the outside and cooked through on the inside.

Buttermilk fried chicken can be served in a variety of ways. It is often served with classic Southern sides such as mashed potatoes, macaroni and cheese, collard greens, and cornbread. It can also be served on a sandwich or in a salad.

Overall, buttermilk fried chicken is a delicious and comforting dish that is beloved by many. Its crispy exterior and tender, flavorful interior make it a perfect choice for a family dinner or a backyard barbecue.

Ingredients

  • 1 pack of boneless skinless chicken thighs
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp salt
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp chicken bouillon
  • 1/4 cup Honey

Ingredients

  1. In a large bowl combine buttermilk and honey together. Add chicken thighs, cover and marinate for 1 – 2 hours or up overnight
  2. In a large bowl combine flour, cornstarch, chicken bouillon, peppers, salt, and garlic powder together.
  3. Heat 1-inch olive oil in a large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F.
  4. Move one chicken at a time from marinade and dip the chicken into the flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  5. Fry chicken a few pieces at a time so the oil doesn’t cool down. Turn chicken on both sides to brown evenly and remove when golden and cooked through.
  6. Transfer the chicken to a rack and or paper towel.
  7. Coat the chicken with honey and bake at 350°F for 10 minutes.
  8. Arrange the chicken on a serving platter and Enjoy. Don’t forget to hashtag, #dinnerwithtayo.

Cioppino (Fish Stew)

Ingredients

  • 1/4 cup olive oil
  • fennel bulb white part only, cut into 1/2-inch dice
  • 1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice
  • 3 garlic cloves pressed or minced
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 4 cups of seafood stock
  • 1 1/2 cups of Pinot Grigio
  • kosher salt and freshly ground black pepper
  • 1 pound cod fillets skin removed, cut into 2-inch dice
  • 1 pound large shrimp peeled and deveined
  • 1 pound scallops
  • 1/2 dozen mussels
  • 1/2 dozen littleneck clams 
  • 3 tablespoons parsley minced

Instructions

  1. Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes.
  3. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. 
  4. First, add the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring this to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Discard any mussels that have not opened).
  5. Gently stir together being careful not to break up the fish; sprinkle with parsley. Serve with toasted french bread or slices of sourdough baguette.
  6. Enjoy and don’t forget to hashtag, #dinnerwithtayo

Carrot Sweet Potato Soup: Creamy Comfort in a Bowl

This creamy carrot and sweet potato soup recipe is like a warm hug in a bowl! It’s not only tasty but also filled with good stuff that keeps you healthy. It’s great to have on a cool night or for a speedy, wholesome lunch. Made with easy-to-find items like carrots, sweet potatoes, onions, and garlic, it’s a breeze to make and sure to please your palate. The splash of cream makes it extra smooth and a bit luxurious, winning over everyone who tries it. When you’re in the mood for some creamy delight, whip up this recipe and enjoy the cozy vibes of this wonderful carrot and sweet potato soup.

Ingredients

  • 2 Tbs olive oil
  • 1 small onion, diced
  • 1-2 tsp salt
  • Freshly ground black pepper
  • 1/2 tsp cinnamon
  • 1 cloves garlic, chopped
  • 2 sweet potatoes, peeled and cut into slices
  • 8 fresh carrots diced
  • 3 cups chicken stock
  • 1 tsp paprika

Instructions

  1. In a large pot, heat oil over medium heat. Add onion and garlic, and season lightly with salt and pepper. Cook for about 2-3 minutes.
  2. Add in sweet potatoes, carrots, stock, cinnamon, and paprika. Bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes. Check at the 20-minute mark and your sweet potatoes should be very tender. If not cook for another 5 minutes or until the potatoes are tender.
  3. Using a blender or food processor, blend the mixture. You can add additional stock while blending if the mixture is to thick. Pour the blended mixture back into the pot. Add a pinch of salt and pepper.
  4. Serve immediately while it’s hot. This dish is great served with a grilled cheese sandwich.
  5. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.
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