Sandra's Easy Cooking

Homemade Biscuits are the best! I love whipping some on the weekends, or Friday night so we have them ready for our Saturday breakfast.

They are really easy, as you can see. My kids love them with Irish butter or sour cream/cream cheese. I call these biscuits simple pleasures in life.
Combine cheese + bacon and I am the happiest gal.

You can also store these in the ziplock bag, and keep in the fridge for a couple of days. Just reheat in the microwave when you need to eat.

I mean, they are so simple that you can double the recipe and just keep it for your weekly biscuit fix. Sometimes, if I have any, I’d just heat it and drizzle honey on top.

Mmm…. that feeling when you take the bite of savory and sweet. I can’t even. It just hits a spot with hot coffee or a tea.

Check my recipe for delicious HOMEMADE DINNER ROLLS

Sandra’s Easy Cooking is Amazon Affiliated

Print

Bacon Cheddar Buttermilk Biscuits

Course Bread

Cuisine American

Keyword baking, brunch, breakfast,

Prep Time 20 minutes

Cook Time 25 minutes

Allow it to rest 10 minutes

Total Time 45 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1½ cup cold Buttermilk
• 2 tablespoons cold unsalted butter diced
• ½ cup of shredded cheddar cheese
• ½ cup Monterey Jack
• 1 tablespoon Dried Parsley
• 4 strips cooked hickory smoked bacon sliced into small pieces

Instructions

1. In a large bowl, combine the flour, salt, baking powder, baking soda, and stir to combine, then add buttermilk.
2. Add cold cubed butter, cheddar cheese, and parsley, mix — reserve some cheese for the end topping, if desired.
3. Cook bacon in the skillet, and add to the mixture, discard at least half of the bacon grease.
4. Stir the mixture until everything comes together.
5. Spoon about 1/4 cup pieces of dough and place them in the lined up baking pan with parchment paper. Repeat this for the remaining dough.
6. Add a bit of shredded cheese on top, if desired.
7. Place the baking pan in the refrigerator for 20 minutes, so the biscuits could chill before baking.
8. Preheat oven to 450 degrees Fahrenheit.
9. Place the baking sheet in the preheated oven and bake until the biscuits are golden brown, 20-25 minutes.
10. When done, take it out of the oven and cover the baking pan with a kitchen towel for about 10 minutes, and serve with butter or any spread that you like.

Recipe Notes

You can add chopped chives or even green onions. It gives you another amazing flavor and aroma. Make sure to make a space between before baking. They will grow a bit. Use some of the bacon greases in the mixture. It gives you wonderfully moist biscuits. You can also fry this mixture, just by spooning the dough into the hot oil. Fry until the float on top and take out on the kitchen paper towels. If you do not eat bacon, please skip. You can use turkey bacon if you wish. They do not have to look perfect. Just add to look somewhat like a biscuit. They suppose to look homemade and rustic.

[amazon_link asins=’B01M8KI1TI,B01M3TYFQH,B01KNZIND2,B074Z5X8MT’ template=’ProductGrid’ store=’welcosblog00b-20′ marketplace=’US’ link_id=’56e37a63-be87-4371-9cc8-b4767fc355a4′]

Beans, Beef and Rice Burritos are mind blowing amazing or I should totally call this “triple threat burritos”.

They were so amazingly yummy and satisfying, and beyond delicious…

Oh, I have said that already.

Tap here for more Mexican Inspired recipes

I cannot even tell you how easy these are. My awesome family agreed that these are one of the best burritos that I have ever made.

I was so proud of myself that I decided to share with you all. We have been making the ever since.

They are loaded with proteins and packed with favor.  

The combination just works so well together, and you will not going to be let down, I promise you that.

Fantastic for crowds, for game day, hello, Super Bowl gonna be here before you know it, and it feeds a family of 5 very well.

You are going to be full from one, but your hands will reach for a second.

I served it with two simple salads. The first one was just chopped veggies, tomatoes, cucumber, avocado, red onion, and parsley, which was amazing.

The other salad was with organic blend of mixed baby greens that I just used salt, oil, and lemon juice on both.

I am totally recommending for you to make both salads with these delightful Beans, Beef and Rice Burritos.

Well, I am almost certain that you will absolutely love it.

If you are watching your carbohydrate intake, you may use low carb tortilla, and for example cauliflower rice. Just substurting that you could cut your carbs in half.

So, if you get inspired by my tasty Burritos please tag me on Instagram. @sandraseasycooking. Thank you in advance!

Yield: Serves 8

Beans, Beef and Rice Burritos

Print

Kids Friendly Party food. These Beans, Beef and Rice Burritos are perfect any time especially over sport watching party, 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 8 Soft Flour Tortillas Medium
• 1 can 16 OZ Refried Beans
• 2 cups Mexican Blend Cheese Any brand is fine

BEEF MIXTURE:

• 1 teaspoon Oil olive oil
• 1 lb. Ground Beef 80/20
• 2 teaspoon Onion Powder
• 2 teaspoon Garlic Powder
• 2 teaspoon ground Cumin
• 2-3 teaspoons Chili Powder
• Salt and Ground Black Pepper to taste

RICE

• 1 1/2 cups Rice
• 2.6 cups Water
• 1 teaspoon salt
• Drizzle of Oil
• 1/2 cup Enchilada Sauce

Instructions

1. Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet and cook for 3-5 minutes or until the meat is no longer red. Drain or spoon out all the excess oil. To the beef, add all the other ingredients for the beef. Season with salt and ground black pepper to taste. Use a couple of pinches of both until you reach your preferences. Set aside.
2. Wash Rice 2-3 times under cold water to get rid of starch, then fill the pot with clean cold water, add salt and a drizzle of oil. Turn the heat on high until the water starts to bubble, then stir and turn the heat to simmer, low temperature. Cover and allow it to simmer for 8 minutes. Turn the heat off, and remove the pot from the heat. Do not take the lid off. Allow it to steam for 5 more minutes under the lid. Remove the lid after 5 minutes and fluff the rice with a fork. Add Enchilada sauce and mix.
3. Preheat the oven to 375 degrees Fahrenheit.
4. Spread one to one and a half tablespoons of refried beans on the tortilla, add the seasoned ground beef same amount, add cheese and Rice.
5. Fold and roll, and make sure to tuck the ends in. You may line the baking dish with parchment paper, but it's not necessary. Do the same with all the tortillas.
6. I had just a bit of leftover cheese, so I sprinkled that on top of the burritos.
7. Bake for 15 to 20 minutes, depending on your oven.
8. Serve with salad, pico de gallo, sour cream, etc. Heat leftover enchilada sauce, and serve it as a dip.

Notes

• Mexican Cheese Blend: Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses add a creamy, smooth flavor perfect for this kind of burritos. You can use leftover rice, instant rice, Spanish rice, or any that you prefer.
• It really is up to your preferences. If you do not eat red meat, you can most certainly use ground chicken or turkey, just make sure to add more oil because chicken and/or turkey is lean and do not contain as much fat compared to ground beef.
• In the case of tortillas, use what you have. Larger would be fine too, but you would probably end up with 4-5 burritos instead of 8. I found that it is the easiest to roll if you spread the refried beans first. and then add other fillings on top.
• No particular order, do it, however, you would like. Don't get confused... I totally forgot to mix enchilada sauce in the rice for the first couple of tortillas, and then realized what I was doing.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 500Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 77mgSodium: 1010mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 29g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Do you have a napkin near you? No! Go get one, because these Spicy Baked BBQ Chicken Wings are going to make your mouth water. Here I am with one more batch of chicken wings. I think birds already know that I live wings drenched in BBQ sauce!

Who wouldn’t love these, right? They’re so addictive and so delicious, and most of all very easy to prepare.

I don’t know many people who would turn their heads away from the chicken wings, at least not in my circle.

Usually, I serve them with some crunchy fresh vegetables, such as carrots, celery, mixed greens, freshly baked rolls. Sometimes, we would serve them with baked fries. Of course, I can’t forget Ranch dressing and extra hot BBQ sauce.

Game night or not, these wings are a winner in my book even on the midweek side with potatoes and salad.

A couple of years ago, I posted a recipe for my chicken wings with Sriracha sauce, and everyone is in love with them. I got pretty amazing reviews too, but these are equally “lick-your-fingers” DELICIOUS!!!

Now, you can double the recipe if you wish, and it is recommended especially if you have eaters with a larger appetite.

NOTE: Keep raw meat, poultry, seafood, and eggs separate from all other foods at the grocery store and in the refrigerator.

OTHER CHICKEN RECIPES:

Slow-Cooked BBQ Chicken Drumsticks

Spicy Sticky Baked Glazed Chicken Drumsticks

Fried Chicken Wings 

Marinated Baked Chicken Drumsticks

AIR FRYER ZESTY ROSEMARY LIME CHICKEN WINGS

The low-carb option would be if you served these wings with cauliflower and cheese. It goes perfectly together. also, use sugar-free BBQ Sauce for Keto-Friendly meal. You can check out my cauliflower and cheese

• Chill: Enjoy your leftovers! Refrigerate them at 40ºF or below within two hours.
• Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.
• Separate: To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.
• Cook:  Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165ºF for poultry – 145ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).

If you make these Spicy Baked BBQ Chicken Wings, please tag on INSTAGRAM @SANDRASEASYCOOKING and add hashtag #sandraseasycooking so everyone could see your creation. I will reshare the recipes that you made from my site. Thank you so much for all your support!!!

Yield: 4 to 6 Servings

Spicy Baked BBQ Chicken Wings

Print

Easy recipe for tasty Spicy Baked BBQ Chicken Wings

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3-4 pounds Whole chicken wings separate into sections
• Rub:
• 1 teaspoon Himalayan Pink salt or any on hand
• 1 teaspoon ground black pepper
• 1 teaspoon Onion Powder
• 1/2 teaspoons Chili powder
• 2 teaspoons Dried Parsley *optional
• 2 tablespoons All-purpose Flour gluten-free for those that are sensitive
• Sauce:
• 1 tablespoon Olive Oil
• 1 cup BBQ Sauce any of your choice (Sugar-free for low carb option)
• 1/4 cup Hot sauce OR MORE, I love adding sriracha but you can use any on hand
• Garnish:
• Sesame seeds

Instructions

1. Preheat oven to 450 F/ 230 C
2. In a large bowl, place chicken wings. Separate chicken drumette from the flat and the tip. Usually, I freeze chicken tips for soups. You do not have to separate them, but it bakes much faster.
3. Mix all the ingredients for the rub. Add half to the chicken and mix it until chicken wings are coated, then add the other half and mix again. This way you will know that all the chicken parts are well coated.
4. Place chicken on the baking sheet in one single layer (you may line the baking pan/sheet with parchment paper or you can use baking wire ton top of the baking pan to bake chicken wings).
5. Bake chicken for 15 minutes, then turn each chicken wing on the other side and bake for another 15 minutes. Flip again, and turn the broiler on and bake under a broiler for 5-7 minutes that is for extra crunchy chicken wings. Please monitor it so the wings don't burn. Some ovens take shorter time like 2-3 minutes and some longer, so watch on them by opening the oven and checking until you reach desirable crunchiness.
6. Mix the ingredients for the sauce together.
7. After the chicken wings are finished baking, brush the sauce on both sides, then you may pour the rest over it and use as a little or as much as you wish. The wings need to be completely drenched in sauce. Serve immediately!

Notes

You can make these in Air Fryer. Recipe HERE

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest