Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
For the savory shortcakes: Mix together flour, baking powder, and salt in the bowl of a stand mixer. Add the butter and mix until it resembles course meal. Stir in the green onion. Add in the milk and stir until just combined.
Sprinkle the counter with some extra flour and dump out the dough. Pat into a 1 inch thick round. Cut out 6-8 biscuits using a 3 inch cookie cutter. Place on prepared cookie sheet and bake for 15 minutes or until they are golden brown.
For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil. Set aside.
Place the heavy cream in a bowl and whisk until peaks form. Fold in the goat cheese and beat until the topping is fluffy.
Assembling: Place a split biscuit on a plate, top the bottom of the biscuit with some tomato salad, a little goat cheese topping, and some sliced green onions. Top with remaining half of the biscuit.
Wedge Salad with the Best Ever Blue Cheese Dressing
For the salad:
2 heads of ice burg lettuce, quartered
chopped cooked bacon
chopped red onion
For the dressing:
½ pound of blue cheese
2 tablespoons Worcestershire Sauce
2 cups of mayonnaise
⅓ cups Apple Cider Vinegar
4 dashes Tabasco
Salt and Pepper to taste
¼ cups minced onion
For the Dressing: place onion, mayo, vinegar, Tabasco, salt and pepper, Worsectershire in a blender. Blend it up. Add half of the crumble blue cheese and blend again. Add in the remaining blue cheese and give is a good stir (don't blend).
For the Salad: place a wedge of lettuce on the plate, top with dressing, onion, tomatoes, and bacon.
My grandma Coco has been making ableskivers for as long as I can remember.
The one bummer about them is they need a special pan that can only be used for that purpose which breaks one my cardinal rules of kitchen gadgets. Everything needs to be able to be used for more than one thing. But I do break my rule for my ableskiver pan. I can’t image life without them.
Ableskivers are a round pancake like treat made from a batter lightened with whipped egg whites.
You grease your pan, pour a little batter into each well, and when the bottom is set you start turning them slowly with a toothpick until they are perfectly round and cooked thru in the middle.
They are a little time consuming, but so worth the effort.
You can eat really anything on them, Nutella, Cookie butter, jam, jelly, syrup, etc.
Mix the egg yolks, milk and oil together in a large bowl. Sift together the flour, baking soda, sugar, and salt. Add to the egg yolk and milk mixture. Beat the egg whites until stiff and fold into the egg yolk batter.
Spray your pan with non stick spray. Fill each little well with batter, and when the bottom has set start turning the ableskivers a little bit at time until they are perfectly round.
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
In the bowl of a stand mixer, combine all the ingredients for the crust and topping. Mix until the mixture looks crumbly. Save back 1½ cups of the mixture and pressing the rest into the bottom of your prepared pan. Bake for 12-15 mins and then let cool for 10 mins.
In a large bowl, whisk the eggs and then add the rest of the ingredients for the filling except the blackberries. Fold in the blackberries last. Pour filling over the cooled crust being careful to have an even layer of blackberries. Sprinkle reserved crust/topping mixture over the top. Bake for 45-55 minutes or until the top is golden brown. Cool for at least one hour before serving.
Scrub the potatoes and place in the oven. Cook for about 45 mins or until fork tender. Remove from oven and let cool slightly.
Slice each potato in half lengthwise and scoop the inside out into a bowl, being careful to leave a thin layer of potato in the skin and not puncture a hole in it. (Note: I like to cook up 6 potatoes, but only end up stuffing 5 of the potato skins so they are extra full!)
To the potato pulp in the bowl, add the the butter, sour cream, cheese, and ranch dressing mix. Give it a good mash with a potato masher or if you want it really fine you can use a hand mixer. Season with salt and pepper
Scoop the mixture back into the potato skins and top with a little more cheese. Place on a cookie sheet and put back in the oven until the cheese on top is melted and the potatoes are warmed thru.
Add one tablespoon of oil and one tablespoon of butter to a large skillet. Salt and pepper the fish, and cook 2 of the filets until golden brown and opaque. Transfer to a plate and tent with foil. Wipe out the pan and repeat with the remaining two tilapia filets.
Add the remaining oil and butter to the pan. Once the butter melts add the shallots and garlic and cook until softened. Add the veggie stock, capers, parsley, and juice of one lemon. Slice the remaining lemon and place over the fish. Top with the sauce.