Bourbon Glazed Carrots

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Ingredients

• 1/2 cup butter
• 2 lbs carrots, peeled, cut into equal-sized pieces
• 1/2 tsp salt, or more to taste
• 1/2 cup bourbon whiskey
• 1/3 cup brown sugar
• freshly ground black pepper to taste

Directions

1. Melt butter in a heavy skillet over medium-high heat.
2. When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
3. Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
4. Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
5. When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
6. Season with fresh ground black pepper. 

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Steak Taco Loaded Nachos

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We had normal loaded nachos planed for Tuesday night's dinner ... but I wanted to experiment with a few additions (and I got a fun new corckpot for dips a few weeks ago so really wanted to break it in LOL)

It ended up being so creamy and delicious!!  The kids were asking for seconds, and my five year old asked to have this for dinner every night ... so I guess this one is a keeper!

Here is how I made it.

Hot dip Ingredients:

• 2 Tbls Oil for sauteing (I used avocado oil)
• Taco seasoning (You can find my homemade recipe here)
• One can of refried beans
• One package of cream cheese, room temp
• 1/3 Cup Sour cream
• Medium onion finely diced
• 1.5 lbs Beef diced (bottom round or sirloin work well for this)

Other toppings:

• Salsa
• Shredded cheese
• Sour cream
• Black olives
• (Also Tortilla chips for dipping or as the base)

Instructions:

1. Saute the onions in the oil and a little salt on medium heat until translucent
2. Add diced steak and turn the heat up to high.  When the beef releases a little broth add 1Tbls Taco seasoning and salt/pepper to taste.  When browned with a little sauce turn off the heat and put aside.
3. Mix Cream cheese, 1/3 Cup sour cream, 1 tsp taco seasoning, salt/pepper to taste and set aside
4. Heat refried beans slightly and mix in 1 tsp taco seasoning, salt/pepper to taste.
5. If you have a shallow crockpot (this is the one I use) you can layer directly into the crockpot, if not you can put it in an oven safe dish.  Layer in the beans and smooth them out, then the cream cheese mixture and smooth it out, then add the steak and onion mixture and smooth it out into an even layer.
6. Cover and heat on High for 30 min.  (If in the oven, cover and heat at 350F for 15min)
7. To dish it up put a layer of chips on the plate, top off with hot mixture, add salsa, sour cream, shredded cheese and black olives. (for a party dip add the extra toppings directly to the crockpot just before serving)

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*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Red Lobster Cheddar Bay Biscuit Copycat Recipe

INGREDIENTS:

• 2 Cups all-purpose flour
• 1 Tbls sugar
• 1 Tbls baking powder
• 2 tsp garlic powder
• 1/2 tsp salt
• 1 Cup buttermilk
• 1/2 Cup unsalted butter, melted
• 1 1/2 Cups shredded sharp cheddar cheese

ON TOP AFTER BAKING

• 3 Tbls butter, melted
• 1 Tbls chopped parsley leaves (Fresh or Dry)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder 

DIRECTIONS:

1. Preheat oven to 425 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine flour, sugar, baking powder, garlic powder, and salt.
3. In another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 14-16 minutes, or until golden brown.
5. For the topping, whisk together butter, parsley, onion powder and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
6. Serve immediately.