peppery greek yogurt cheddar biscuits

Almost Thanksgiving, you guys! But can I plead with you to still take a look at these biscuits and at least think about adding them to your menu?! Let me present my case:

• They're made with nonfat Greek yogurt (no butter!), so you can totally justify them as a healthy option at the Thanksgiving table. More room for pie.
• They're only SIX ingredients, including salt & pepper! Easy recipes on Thanksgiving are lifesavers.
• They are out of this world delicious. Fluffy, cheesy, peppery, tangy, A-MAZING. These belong with you.

So have I convinced you yet? Here's the recipe, if so...

Peppery Greek Yogurt Cheddar Biscuits

yields 8-10 biscuits

you'll need:

1 1/2 cups self-rising flour

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 1/4 cups plain nonfat Greek yogurt

3/4 cups shredded sharp white cheddar cheese

1 egg, beaten, for brushing

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

Mix flour, salt, and pepper together in a bowl. Create a well in the center and add the yogurt. Stir until just incorporated. Add cheese and stir briefly.

Turn dough out onto a lightly floured surface and pat dough to about 1-inch thick. Cut biscuits using a floured biscuit cutter or knife. Combine dough scraps and roll out again to make remaining biscuits.

Place on baking sheet and brush the tops with egg wash. Bake for 10-15 minutes, until the tops are light golden brown. Serve warm!

Enjoy, sweet friends, and have a wonderful Thanksgiving! xo

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caramelized chicken with jalapeno yogurt

Want to know how to brighten up your Monday?

Make this dinner tonight!

This chicken is wonderfully simple, but still super flavorful. Light, but oh so comforting. The heat from the jalapenos is the perfect wake-up call to your taste buds, in the creamiest yogurt sauce that I want to put on everything from now on. (P.S. Making this recipe as written will give you some extra sauce. You're welcome.)

This worked perfectly over some wild rice, but you could also serve it on its own along with some vegetables, over lightly buttered egg noodles, or even on some good crusty bread for an open-faced sandwich. In fact, I think I'm going to try all of the above, because this was just that good!

Caramelized Chicken with Jalapeno Yogurt (adapted from How Sweet It Is)
serves 2

you'll need:
2 boneless, skinless chicken cutlets (or 1 large chicken breast cut in half lengthwise)
salt and freshly ground black pepper
2 tablespoons canola oil
2 jalapenos, seeded and chopped
3 garlic cloves, minced
2 tablespoons unsalted butter
1 tablespoon flour (any kind is fine, I used whole wheat)
1/4 cup skim milk
1 cup plain Greek yogurt
2 tablespoons grated Parmesan cheese

Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Pat chicken completely dry with paper towels. Season on both sides with salt and pepper. Add chicken to the skillet and cook for 8 minutes per side. If needed, use the remaining canola oil when flipping the chicken.

While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once butter is melted and begins to sizzle, add in the jalapenos and garlic and cook for 2 minutes, stirring occasionally. Whisk in flour and stir continuously for 1-2 minutes, until flour is cooked. Reduce heat to medium-low and add milk and yogurt. Continue to stir continuously until the mixture thickens (5-7 minutes). Once the sauce has reached the desired thickness, take off the heat and stir in Parmesan. (Sauce may thicken while it sits; add more milk if necessary to thin out.) Taste and season with salt and pepper as desired.

Top chicken with jalapeno yogurt sauce and serve over rice, or whatever else you like! Enjoy!

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