Garlic Cheddar Biscuits

Last weekend I was enjoying the random burst of energy I had. As most of you pregnant ladies know these days can be few and far between, especially in the first trimester!

We had beautiful weather and spent the day getting our yard all ready for spring, even getting a start on some seeds indoors!

Mike took the responsibility of making dinner and I decided (while staring at our milk calendar) that I would try out this month’s recipe, it would go well with his salmon and veggies! ( not to mention the fact that once I see something these days I MUST have it!)

It was my first time making biscuits and I have to say I was really happy with the result! I rolled the dough a little thinner than the recipe calls for, which made mine smaller but the taste was just as good! I will be making these again ASAP!

Garlic and Cheddar Biscuits


2 Cups flour
2 Tbsp baking powder
1/2 tsp cream of tartar
1/2 tsp sugar
1/2 salt
1/2 Cup cold butter/ cubed
1 Cup shredded cheddar cheese
1/3 Cup chopped green onions
1 Cup Milk

2 Tbsp butter, melted
1/4 tsp garlic powder

Pre heat oven to 450

In a large bowl combine the flour, baking powder,cream of tartar, sugar and salt.

Using a pastry blender or two knives, cut in butter until crumbly.

Stir in cheese and green onions

Slowly add the milk stirring with a fork, until the batter reaches a soft dough consistency.

On a lightly floured surface, knead the dough 3 or 4 times until it holds together. Roll out to 3/4 inch thickness.

Cut into squares or use a cookie cutter for fun shaped biscuits!

Place at least 2 inches apart on a prepared baking sheet!



In a small bowl combine melted butter and garlic powder; brush biscuits with half the mixture.

Bake for 12 min or until starting to brown. Brush with remaining butter mixture.

Bake for an additional 2 or 3 min or until golden brown.

Best served warm!!



I would say they turned out pretty well for my first ever try!!

Try them out this weekend, they would be a perfect addition to your Easter dinner!!



Asparagus and Tomato Fettuccini

It’s been pretty quiet around this blog lately and I sincerely apologize for that! If you follow me on Instagram then you already know the cause of my absence, if not I will be posting about it soon!!

Today I’m sharing a recipe that I’ve made for a while now. It’s a perfect dinner to enjoy while we also get to enjoy this beautiful spring weather we’ve been getting (Finally!).

I can count it as a fast Friday recipe as well because it’s a quick dinner option perfect for the end of the week!

Our little guy loves asparagus and he’s not picky, but if you or someone your cooking for isn’t a fan you could sub in broccoli and it would work just as well!

I hope you all are enjoying this weather and that you’re just as excited as we are that spring has finally sprung!! Enjoy this dish and welcome spring with this fresh veggie pasta recipe!

Asparagus and Tomato Fettuccini


1 Cup Olive oil
3 Cloves of garlic
3/4 tsp salt
1/2 tsp Red pepper flakes
1 pint cherry tomatoes
1 bunch of asparagus
1 small onion chopped
1 lb pasta
1/2 cup parmesan cheese
1/2 cup fresh basil leaves chopped

In a medium saucepan combine oil, garlic, red pepper,and salt. Simmer on low heat for 5 mins. ( watching so that the garlic does not burn)

Slice your cherry tomatoes and chop your asparagus into 1 inch pieces add half of your sliced tomatoes all of your asparagus and your onion to your pot. Simmer for about 10 mins ( until your asparagus is tender)

Remove from heat and add the rest of your tomatoes to the pot and stir.

Let stand for about 25 min stirring occasionally. ( the raw tomatoes will get juicy as they stand which will help create the sauce)

Meanwhile, boil your pasta to your liking.

Drain and toss pasta with sauce. Sprinkle with cheese and sliced basil season with salt to taste and serve!!


This picture was pre cheese and basil, it still looks just as delish!

There you go!
It’s fresh, fast and delicious. It’s the perfect thing to welcome spring this weekend!!