Sunday’s With Joy: Roasted Red Pepper Cheddar Fig Biscuits.

I have something so good for you today.

I mean I always try to feature things that I think are good. But today – – today’s recipe is SO GOOD.

I have a thing with sweet-savory combos.

A good thing.

Hence my need for peanut butter and chocolate, cranberries & lemon, mangos in my salad, weird fruit on my pizza – – what?!? what’s that you’ve never had exotic fruits on your pizza???

INTERVENTION.

The best home-made pizza ever;

  • Spicy sauce
  • Caramelized onions (LOTS)
  • Turkey sausage-rounds
  • Fresh Figs
  • Smoked Gouda Cheese

.. Excuse me while I go into a corner and drool.

Luckily today, I have something super cheesy. Cheesy good … like melted-gooey cheese.

Not cheesy … old construction worker-man trying to pick you up …. Or wait, is that creepy? Whatever.

To the good stuff!!

When I missed out on making Joy’s Cheddar Chive and Jalapeno Biscuits I was sad.

I’m a bit of a biscuit bum (say that five times fast)

– – lucky for me, this week was make-up week at Sunday’s With Joy ~ WOOHOOOO! 😀 .

And so I made Roasted Red Pepper Cheddar Fig Biscuits.

TALK ABOUT BRINGING ON THE YUM FACTOR!

Alterations to the Brown Butter Queen’s Recipe ( aka Joy)

  • addition of 3 Tbsp Roasted Red Pepper Spice Mix
  • 4 Fresh Figs, coarsely chopped.

  

 

 

  

See that melty-goodness?!?

yea – – it lasted 15 minutes.

15 minutes, fresh from the oven – right into my mouth and into the tummy’s of the LTSL family.

These are dangerous in the yummiest way possible. I guarantee if you make them for breakfast you’ll have everyone waking up on the sunshiny side of the bed.

Stay Sweet my loves, have a delicious weekend

xox

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Baby Tomato Antipasto Salad

Kiddos …

This recipe isn’t deep-fried.

It isn’t drenched in barbecue sauce.

There isn’t gooey cheese … and it doesn’t involve using beer to complete the recipe (although, who says you can’t enjoy a nice cold beer with a meal ?!?! :))

It’s not even finger food to be honest.

But it’s delicious. And it’s fresh. It’s loaded with veggies. And the word Antipasto makes me feel a little Italian (pretty much my lifelong dream)

It’s delicious and if you want, you can make this along with all your yummy goodies for Superbowl sunday.

Orrr …. I have a wicked-good idea!!

How about you make this salad today – – load up on it until Sunday and then go carb-cheese-anything&everything deep fried  crazy come Game Day 🙂

Genius huh? – – I’m all for balance 😉

I’ll be honest – – that’s my plan annd I caaannn’ttt waaaaiiiiittt!!

I have to be honest though … I don’t know a single thing about football. I don’t know who’s playing this weekend ( I over heard someone say something about the patriots … mmmyea… okay, that sounds good – – don’t yell at me if im wrong). I don’t know what end zone means … nor where any of the players are supposed to run.

On the other hand …

I know it’s good to get a touch down and I know there will be amazing food on sunday. But until then, I shall chow down on this deliciousness until it’s wing day

– care to join me ?

Baby Tomato Antipasto Salad

4 Containers of Baby Tomatoes ( approximately 6 cups)

1 Cup Black Kalamata Olives

1 Cup Pimento Stuffed Manzanilla Olives

1 Cup Marinated Artichokes

1 Cup Roasted Red Peppers – chopped

2 Cups Small Pearl Bocchini cheese

5 Cloves of garlic – minced

1/3 Cup Fresh Parsley

1/3 Cup Fresh Thyme

1/3 Cup Fresh Rosemary

1/4 Cup Extra Virgin Olive Oil

3 Tbsp Sea Salt

3 Tbsp Black Pepper

Directions:

In a large bowl, add all of the the ingredients.

Mix well and ….

Eat’em up or refrigerate until you’re ready to mangia!!

Buon appetito Sweet Hearts!!

xoxox