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Pizza Biscuits with Pizza Compound Butter

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Spicy Smoked Gouda Dip

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I’m Jonathan Melendez

I’m a recipe developer, food photographer, content creator and cookbook author. I’ve called this little corner of the internet mine for over 10 years and I hope you enjoy it as much as I do. Thank you for reading and following along. It wouldn’t be possible without you!

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Never not dreaming about these Nashville Hot Chicken Musubi.

Sushi Rice:
3 cups sushi rice
1/2 cup unseasoned rice wine vinegar
2 tablespoons granulated sugar
2 teaspoons salt

Nashville Hot Chicken:
1 1/2 pounds boneless skinless chicken thighs
2 teaspoons salt
1 1/2 teaspoons black pepper, granulated garlic and granulated onion
1 teaspoon cayenne pepper
1 cup all-purpose flour
2 large eggs
Couple dashes hot sauce
2 cups panko bread crumbs
Vegetable oil, for frying

Nashville Sauce:
2 tablespoons cayenne pepper
1 tablespoon brown sugar
1 teaspoon each black pepper, chili powder, granulated garlic, granulated onion and paprika
1 1/2 teaspoon salt
1/2 cup used frying oil

Musubi:
6 large nori sheets, cut in half
1 cup pickles, patted dry

For the rice, rise under cold running water until the water runs clear. Bring 3 ½ cups water to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 minutes. Remove from the heat and allow to sit, covered, for 15 minutes.

Combine rice wine vinegar, sugar and salt and heat in the microwave until dissolved. Uncover rice, fluff with a fork and transfer to a large bowl. Stir in the warm vinegar mixture, with a wooden spoon. Set aside.

For the chicken, cut the thighs into strips to fit the mold. Season with 1 teaspoon each salt, black pepper, granulated garlic, granulated onion and 1/2 teaspoon cayenne pepper. Whisk flour with remaining seasonings in a shallow dish. Whisk eggs and hot sauce in a separate bowl and add the breadcrumbs to third bowl. Dredge chicken in flour first, then in egg and then in breadcrumbs.

Fill a pan with about 2 inches of oil and heat to 350°F. Add a few pieces of chicken at a time and fry until golden brown, about 4 to 6 minutes. Transfer to a wire rack and season lightly with salt.

For the Nashville sauce, whisk together the spices and sugar along with the oil until well combined and brush over chicken.

To assemble, shape the rice into a 1-inch patty either with a musubi mold or with an empty Spam can. Place on a half sheet of nori and top with two pickles and a Nashville hot chicken piece. Wrap the nori and seal with water. Serve with ranch and enjoy!

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Took the British sausage roll and made it in the most untraditional way by turning them into Buffalo Chicken Sausage Rolls. These are it!!!

2 tablespoons unsalted butter
1/2 a medium onion, minced
1 rib of celery, minced
1 small carrot, minced
2 garlic cloves, grated
Kosher salt and coarse black pepper
1/2 to 3/4 cup buffalo sauce
1 pound chicken sausage
1/2 cup breadcrumbs
2 tablespoons chopped parsley
1/2 cup crumbled feta or bleu cheese
2 sheets frozen puff pastry, thawed
1 large egg, beaten
2 teaspoons celery seed
Ranch or bleu cheese dressing, for serving

Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.

Set a medium saucepan over moderate heat and add the butter. Once the butter has melted add the onion, celery, carrot and garlic. Season with a large pinch of salt and black pepper and cook until softened, about 8 to 10 minutes. Stir in the buffalo sauce and remove from the heat. Allow to cool completely.

In a large bowl, combine the chicken sausage, cooled buffalo vegetable mixture, breadcrumbs, parsley, and feta or bleu cheese.

Unfold each sheet of puff pastry and roll out slightly to remove the creases. Cut each sheet in half, lengthwise. Then working with one piece at a time, fill with 1/4 of the sausage mixture. Brush the edge with egg wash and then fold over the filling. Use a fork to crimp and seal and repeat with the other pieces of puff pastry and filling.

Cut each log into 8 pieces and arrange on the prepared baking sheets. Brush the tops with egg wash and sprinkle with celery seeds. Bake until deep golden brown and puffed up, about 20 to 22 minutes. Remove from the oven and allow to cool slightly before serving with ranch or bleu cheese. Enjoy!

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Looking for a simple, yet classic, corned beef and cabbage recipe for tomorrow? It’s up in my blog archives along with many a soda bread to choose from. ☘️

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In case you weren’t aware, @SumoCitrus has partnered with @wearebrightland to bring you this AMAZING Sumo Citrus Flavored Olive Oil. I used it to create this delicious Sumo Citrus Olive Oil Panna Cotta which is simple to make but complex in flavor! Recipe below:

1½ teaspoons unflavored gelatin powder
1 tablespoon cold water
3 tablespoons Sumo Citrus flavored olive oil by Brightland, plus more for serving
1½ cups buttermilk
1½ cups heavy cream
⅓ cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons fresh Sumo Citrus zest
2 tablespoons fresh Sumo Citrus juice
¼ teaspoon salt
Sumo Citrus segments, for serving

In a small bowl, mix together the gelatin and cold water until dissolved and set aside.

In a separate bowl, whisk together the buttermilk and olive oil, set aside as well.

Whisk the heavy cream, granulated sugar, vanilla, Sumo Citrus zest, Sumo Citrus juice, and salt in a medium pot. Set over moderate heat and bring to a very low simmer until the sugar has dissolved. Make sure it doesn’t boil over. Remove from the heat and stir in the gelatin mixture until completely dissolved. Whisk in the buttermilk mixture and then pour into six ½-cup ramekins. Cover and chill for at least 4 hours or overnight.

When ready to serve, dip the bottom of each ramekin in hot water to loosen. Run a dull knife around the edges and then invert onto a serving plate. You might have to shake the ramekin or tap it to release.
Top with Sumo Citrus segments and a drizzle of Sumo Citrus flavored olive oil. Enjoy!

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Full recipe for these Loaded Baked Potato Spring Rolls is up on my site! Give them a try, honestly so good!

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This charcuterie and cheese dip is perfect for a picnic, party or snack. A little glass of wine and you’re all set.

7 ounces uncured Italian dry salami, such as Bianco D’oro, diced
6 ounces smoked Gouda or Cheddar cheese, diced
1 medium shallot, diced
1/3 cup cornichons, drained
2 tablespoons grainy mustard
1/2 teaspoon coarse cracked black pepper
Crackers, for serving

Place the salami, cheese, shallot, cornichons, mustard and black pepper in a food processor. Blend on high until chopped through and a paste forms. Transfer to an airtight container and chill for at least 1 hour. Serve with crackers. Enjoy!

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These Pizza Biscuits with a Pizza Compound Butter are the perfect weekend baking project. Grab the recipe below!

Biscuits:
2 1/2 cups self-rising flour
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarse black pepper
1/2 cup very cold unsalted butter, grated
3/4 cup chopped pepperoni, plus slices for topping
1 cup shredded mozzarella, plus more for topping
1/2 cup grated parmesan
1 1/2 cups buttermilk
Butter:
1/2 cup unsalted butter, softened
1/3 cup sun-dried tomatoes
1 garlic clove, peeled and chopped
6 to 8 basil leaves
1/4 cup grated parmesan
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and coarse black pepper

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, salt, oregano, basil, crushed red pepper and black pepper. Add the grated cold butter to the flour and mix until combined. Then stir in the pepperoni, mozzarella and parmesan. Add the buttermilk and stir with a rubber spatula until the dough comes together. Transfer to a lightly floured work surface and knead a few times to make a soft cohesive dough.

Pat down and then fold into thirds like a letter. Rotate and pat out once more. Fold again and repeat once more. This creates layers. Pat the dough to about 1-inch and then use a 4-inch biscuit cutter to cut out the biscuits. Place on the prepared baking sheet close to one another.

Top the biscuits with shredded mozzarella and pepperoni slices. Bake until golden brown, 20 to 22 minutes. Remove from the oven and allow to cool slightly before serving.

For the butter, in a food processor combine the butter, sun-dried tomatoes, garlic, basil, parmesan, red pepper flakes and a pinch of salt and pepper. Pulse until well-combined. Transfer to a sheet of parchment or plastic wrap and roll into a log. Chill until ready to use. Enjoy!

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You really can’t go wrong with a baked potato but put it inside of a grilled cheese and you have the world’s best sandwich in my book. Recipe below:

Sandwich:
4 slices French bread or sourdough
1 1/2 cups shredded Colby Jack cheese
2 medium yellow potatoes, cooked
Salt and pepper
6 slices crispy bacon
2 tablespoons chopped chives
4 tablespoons softened butter

Sauce:
1 cup sour cream
1 garlic clove, grated
2 tablespoons chopped chives
Salt and pepper

To assemble your sandwich, sprinkle each slice of bread with cheese. Top two slices with the sliced potatoes. Season with salt and pepper. Top each with 3 slices of bacon and a sprinkle of chives. Sandwich together and spread both sides with softened butter.

Cook in a hot skillet until the cheese has melted and the bread is golden brown on both sides, about 4-5 minutes.

To make the sauce, combine sour cream, garlic, chives and a pinch of salt and pepper. Mix until combined and serve with the grilled cheese for dipping. Enjoy!

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Did someone say Chocolate Chip Cookie Tiramisu? I had too many chocolate chip cookies (a good problem to have) and decided to crush them up and make tiramisu with them. Best decision ever. Grab the recipe on my site!

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Resharing this Sopa de Queso Nicaraguense 🇳🇮 (Nicaraguan Cheese Soup), from the archives, for Semana Santa. It’s one of my all-time favorites!

6 cups water
4 tomatoes, chopped
4 bell peppers, chopped
1 onion, chopped
1 whole head of garlic, peeled
1 bunch mint, plus more for garnish
3 cups prepared masa dough (for tortillas)
3 cups shredded dry salty cheese
1 tablespoon achiote paste (mixed with a splash of water or sour orange juice)
Salt
1/2 cup sour orange (naranja agria)
2 cups whole milk, warmed
1/2 cup sour cream
3 large eggs (optional)
Vegetable oil, for frying

Place the water, tomatoes, bell pepper, onion, garlic and mint bunch in a large soup pot. Bring to a boil, and simmer for 25 to 30 minutes.

In a large bowl, mix together the masa, cheese, achiote mixture, and a large pinch of salt.

Remove about a cup of this mixture to a separate bowl and stir in 1/2 cup water and 1/2 cup sour orange juice until smooth. Set aside.

Divide the remaining masa-cheese dough into 1 tablespoon portions and roll out to a 3-4 inch rope. Press the ends together to make a ring. Heat about 2 inches of oil in a small pot or skillet and fry the rings until golden brown on both sides. Drain on paper towels and set aside.

Remove the vegetables from the pot with a slotted spoon and discard. Whisk in the thinned out masa mixture from earlier and cook until slightly thickened. Whisk in the warmed milk and bring to a small simmer. Whisk a bit of the warmed soup into the sour cream to bring to temp and then stir back into the soup. Whisk the eggs if using and stir into the soup. Heat until cooked through. Give it a taste and adjust seasoning as needed. Pour into bowls, top with the fried rings and garnish with mint. Enjoy!

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Arancini:
2 tablespoons olive oil
1 andouille sausage, finely chopped
1 small yellow onion, minced
1 small red bell pepper, minced
1 rib of celery, minced
1 medium jalapeño, minced
3 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons cajun seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon coarse black pepper
1 teaspoon fresh thyme leaves
Couple dashes hot sauce
1 1/2 cups Arborio rice
1 cup dry white wine
6 cups chicken stock, warmed
1 pound medium peeled and deveined shrimp, chopped
2 tablespoons chopped fresh parsley
1 1/2 cups all-purpose flour
3 large eggs
1 cup plain breadcrumbs
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying
Sauce:
1/2 cup mayo�2 tablespoons creole mustard (or any grainy mustard)�couple dashes tabasco�1/2 of a lemon, juiced�1 teaspoon cajun seasoning�2 scallions, sliced
2 tablespoons chopped parsley�lots of black pepper

Set a large skillet over medium-high heat. Drizzle in the oil and add the sausage. Cook until browned and crispy. Stir in the onion, bell pepper, celery, jalapeño, and garlic. Cook until the veggies have softened.

Add the tomato paste, cajun seasoning, oregano, basil, black pepper, thyme and hot sauce. Stir and cook for another minute or so. Then stir in the rice and then deglaze the pan with the wine. Stir in the chicken stock, a ladleful at a time, lower the heat and cook, stirring often, until the liquid has absorbed. Then add another spoonful of stock and repeat until the stock has been used and the rice has softened. Stir in the shrimp and parsley and then pour into a baking pan. Spread out evenly and allow to cool before covering and chilling for at least 2 hours.

Form the chilled jambalaya into large balls about 1/3 cup in size. Dredge by placing first in flour, then the egg and finally in the breadcrumbs.

Fill a large pot halfway with oil and bring to 360°F. Carefully lower a few arancini at a time and fry until golden brown and cooked through, about 3 to 6 minutes. Transfer to a plate lined with paper towels. Enjoy!

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Savory Beignets are definitely better than the sweet kind and you can’t convince me otherwise. These Sausage Gravy Beignets are here just in time for Fat Tuesday.

Beignets:
1 1/2 cups warm water
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
2 large eggs, room temperature
1 cup evaporated milk
7 cups all-purpose flour
1 1/2 teaspoons salt
5 tablespoons unsalted butter, room temperature
Vegetable oil, for frying
Sausage Gravy:
1 pound breakfast sausage
2 tablespoons unsalted butter
1/3 cup all-purpose flour
3 1/2 cups whole milk
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
Couple dashes hot sauce
Sliced scallions, for garnish

In a measuring cup, combine the water, sugar and yeast. Set aside until foamy, about 10 minutes.

In the bowl of a stand mixer, whisk together the eggs and evaporated milk. Add 3 1/2 cups flour and mix with the dough hook until smooth. Add the remaining 3 1/2 cups flour, salt and butter and mix on medium speed until smooth and elastic. The dough will be sticky. Cover with plastic wrap and chill for at least 2 hours or overnight.

For the gravy, heat a large skillet over medium heat. Once hot, add the sausage and break it up with a wooden spoon. Cook until browned and crispy, about 8 to 10 minutes. Add the butter and once melted stir in the flour. Slowly stir in the milk and season with seasoned salt, black pepper and hot sauce and cook over low heat until thickened. Keep warm.

Fill a large pot halfway with oil and heat to 370°F.

Once ready to fry, transfer the chilled dough to a well-floured work surface. Roll out the dough to 1/4-inch thick and then cut into 2 1/2 inch squares.

Carefully lower a few beignets at a time into the hot oil and fry until golden brown on both sides, about 1 1/2 to 2 minutes per side. Transfer to a baking sheet lined with paper towels and continue frying the rest.

To serve, place beignets on a plate and top with the gravy. Garnish with scallions and enjoy!

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These Gruyère, Ham and Brie Baked Potatoes would make a delicious side for a romantic steak dinner this weekend. Hint hint.

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Whether you’re looking to make a sweet treat for your sweet treat or just treat yourself this week, this butterscotch cake for two is just the right amount of love. Grab the recipe from my site!

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Second recipe for the same filling from yesterday. These savory buffalo chicken danish are amazing! Grab the recipe on my site!

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Today on the blog, one filling, two different ways. The first are these Crispy Buffalo Chicken Balls. The perfect appetizer/snack for this weekend. Grab the recipe on my site!

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Cook Dinner With Us: Chili Cheese Dog Hotdish.

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#ad Come with me to @staterbros to pick up a few things for the Big Game. Their carne asada is top tier, which is perfect for carne asada fries—the ultimate game day snack. I also love their fresh cut fruit trays, and don’t forget to check out their bakery for a variety of football themed cupcakes, sweets and cookies. You’ll find everything you need there for hosting the best game day party! #staterbrospartner

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Cute little Boysenberry Hand Pies for this week’s cake stand treat. But really it can be any jam you like. Don’t let me have blow-dried my hair for nothing. Give it a watch!

2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons Kosher salt
1 cup very cold unsalted butter, diced
1/2 cup ice cold water
1 large egg, beaten
1 cup boysenberry jam, or your favorite
2 tablespoons raw cane sugar

In a large bowl, whisk together the flour, sugar and salt. Add the butter and work with your fingers or a pastry blender until it resembles coarse crumbs. Add the ice water and mix until the dough roughly comes together.

Transfer to a lightly floured work surface and knead a few times to really bring it together. Cut in half and wrap each half in plastic wrap. Chill for at least 1 hour or overnight. Can also be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Working with one dough disc at a time, roll out onto a lightly floured surface to about 1/4-inch thick. Use a 4-inch round cutter punch out circles. Place on the prepared baking sheet. Brush the edges with egg wash and add about 1 tablespoon of filling onto the center of each.

Roll out the second dough disc and cut out circles as well. Place over the top of the filling and use a fork to crimp and seal the edges. Use a paring knife to poke a hole in the center of each to allow steam to escape. Brush with egg wash and sprinkle with cane sugar.

Bake until deep golden brown and puffed up, about 18 to 22 minutes. Remove from the oven and allow to cool before serving. Enjoy!

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