Author: The Angry Biscuit

Southern Style Spiked Peach Tea

Southern Style Spiked Peach Tea

Southern Style Spiked Peach Tea

June 4, 2018
: 16
: easy

Refreshing sweet tea with an adult twist.

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Ingredients
  • 1. 2 family-sized Lipton Tea bags
  • 2. 3 cups water
  • 3. 1 1/2 cups sugar
  • 4. 4 ounces of Peach Schnapps
  • 5. crushed ice for serving
  • 6. 15 sprigs of fresh mint.
  • 7. 4 large peaches, pitted and sliced
Directions
  • Step 1 In a large saucepan, bring water to boil with tea bags. Remove from heat and allow tea to seep for 10 minutes.
  • Step 2 In a large pitcher add the sugar and pour tea into the pitcher. Stir constantly while filling the pitcher with cold water. Add schnapps to pitcher and stir.
  • Step 3 Serve in an 8-ounce glass with ice, mint, and peach slice.
Sweet and Spicy Firecracker Shrimp

Sweet and Spicy Firecracker Shrimp

Sweet and Spicy Firecracker Shrimp

June 4, 2018
: 6-8
: easy

Appetizer for those that love a kick

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Ingredients
  • 1. 3 pounds medium shrimp, peeled and deveined
  • 2. 1 teaspoon cayenne pepper
  • 3. 1 tablespoon paprika
  • 4. 1/2 cup brown sugar
  • 5. 2 tablespoons garlic powder
  • 6. 1 1/4 cup cornstarch
  • 7. 3 green onions
  • 8. 8 romaine lettuce leafs
  • 9. 1/4 cup lemon juice
Directions
  • Step 1 In a large sealable bowl combine 1cup of cornstarch, cayenne pepper, paprika, and garlic powder. Add half of the shrimp to the bowl and shake to coat shrimp. Repeat with the other half of shrimp.
  • Step 2 In a large skillet fry shrimp until crispy. Drain on paper towel.
  • Step 3 In a medium saucepan combine lemon juice and brown sugar and heat until sugar is completely dissolved. Slowly add 1/4 cup cornstarch (you may not need all of it) until mixture begins to thicken Coat shrimp with sugar mixture.
  • Step 4 Serve on lettuce leafs.
Skillet Corned-Beef Dinner

Skillet Corned-Beef Dinner

Skillet Corned-Beef

May 25, 2018
: 4-6
: easy

Quick and easy dish to help you celebrate St. Patty's day.

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Ingredients
  • 1. 1 teaspoon onion powder
  • 2. 1 teaspoon salt
  • 3. 1 small head of cabbage, shredded
  • 4. 2 large carrots, peeled and sliced
  • 5. 1 pound can of white potatoes
  • 6. 2 cans of corned beef chilled and sliced
  • 7. 1 tablespoon chopped parsley
  • 8. 2 cups of water
Directions
  • Step 1 In a large skillet, add onions, salt, and pepper to two cups of water and bring to a boil.
  • Step 2 Add cabbage and carrots, cover and bring to a boil. Reduce heat and simmer 15 minutes. Remove cover and add potatoes and corned beef. Cover and cook another 15 minutes or until cabbage is tender.
Brethren’s Cheese Bread

Brethren’s Cheese Bread

Brethren's Cheese Bread

May 25, 2018
: 6-8
: medium

An excellent addition to any soup or comfort meal.

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Ingredients
  • 1. 2 cups all-purpose flour, sifted before measuring
  • 2. 2 teaspoons baking powder
  • 3. 1 tablespoon sugar
  • 4. 1/2 teaspoon salt
  • 5. 1/4 cup butter, cut into 4 parts
  • 6. 1 cup shredded sharp cheddar cheese
  • 7. 1 1/2 teaspoons onion powder
  • 8. 3/4 cup milk
  • 9. 1 egg, slightly beaten
Directions
  • Step 1 Preheat oven to 350 degrees. Lightly grease a loaf pan.
  • Step 2 Sift flour with baking powder, sugar, and salt into a large bowl. Blend in butter until mixture resembles coarse crumbs.
  • Step 3 Combine milk and beaten egg, into flour mixture. Stir quickly until flour mixture is moistened.
  • Step 4 Place dough into greased loaf pan and bake for 45 minutes until a pick comes out clean when inserted into the center.
  • Step 5 Allow it to cool in the pan for 10 minutes. The cool on a wire rack the remaining time.
Buttermilk Rolls

Buttermilk Rolls

Buttermilk Rolls

May 24, 2018
: 20-24
: easy

Rolls like your grandmother used to make

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Ingredients
  • 1. 2 packages dry yeast
  • 2. 1/4 cup lukewarm water
  • 3. 3 tablespoon sugar
  • 4. 4 1/2 cups all-purpose flour
  • 5. 1 1/2 cup buttermilk
  • 6. 1/2 cup corn oil
  • 7. 1 teaspoon salt
  • 8. 1/2 teaspoon baking soda
  • 9. 1/2 stick of butter, melted
Directions
  • Step 1 In a large bowl, add two packages of dry yeast, 1/4 cup lukewarm water, and 1 tablespoon sugar and set aside.
  • Step 2 In a second large bowl mix 4 1/2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon baking soda. Set to the side
  • Step 3 In a medium saucepan heat buttermilk until lukewarm and mix with yeast mixture. Add 2 tablespoons of sugar and 1/2 cup of oil. Add flour, mix well and then allow to set for 10 minutes. Knead for 5 minutes and then form into rolls. Place in greased pan and brush with melted butter. Allow rolls to rise for 30 minutes then bake at 400 degrees for ten minutes. Rolls should be brown.
Panko Encrusted Tilapia with Butter Garlic Roasted Tomatoes and Mushrooms

Panko Encrusted Tilapia with Butter Garlic Roasted Tomatoes and Mushrooms

Panko Encrusted Tilapia with Butter and Garlic Roasted Tomatoes and Mushrooms

May 24, 2018
: 4-6
: medium

Light fish dinner that can be served over a nice linguini or with fresh green vegetables

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Ingredients
  • 1. 8-10 Tilapia fillets pre-soaked in water and lemon juice
  • 2. 2 cups of mayonnaise
  • 3. 3 cups of panko bread-crumbs
  • 4. 1 cup of heirloom tomatoes
  • 5. 1cup of sliced mushrooms
  • 6. salt and pepper to taste
  • 6. 3 tablespoons of butter melted
  • 7. 1 1/2 tablespoons of minced garlic
  • 8. 1/4 tablespoon fresh rosemary
Directions
  • Step 1 Pre-heat oven to 350. In a large bowl soak fish in water and lemon juice for 30 minutes. Drain on paper towel, and pat dry.
  • Step 2 Pour panko crumbs into a pie plate or shallow bowl. Coat fillets with mayonnaise and then dredge in breadcrumbs until well coated. Season with rosemary. Place on greased broiler pan and bake in the oven for about 10 minutes or until fish is flaky, salt and pepper to taste.
  • Step 3 In a large skillet, melt butter. Saute garlic, tomatoes, and mushrooms until almost caramelized.
  • Step 4 Plate fish and smother with tomato mixture.
Aretha Frankensteins – Chattanooga Tennessee

Aretha Frankensteins – Chattanooga Tennessee

For those of us that enjoy finding the best food off the beaten path, let me introduce you to Aretha Frankensteins. On the property located at 318 Tremont Street in Chattanooga, stands a small, old house that was converted into a restaurant. Unlike any restaurant, […]

Chicken Chile Ring

Chicken Chile Ring

Chicken Chile Ring

May 23, 2018
: 6-8
: easy

A wonderful dish to serve either as a meal or an appetizer.

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Ingredients
  • 1. 2 packages of Pillsbury crescent rolls
  • 2. 3 large skinless, boneless chicken breast
  • 3. 2 8 ounce packages of cream cheese, softened
  • 4. 1 small onion, minced
  • 5. 1 can of diced black olives
  • 6. 2 4-ounce cans of green chiles, drained.
  • 7. 2 cups shredded Colby-jack cheese, divided
  • 8. 1 cup sour cream
  • 9. 1 teaspoon minced garlic
  • 10. dash of cayenne pepper
  • 11. 1 large egg, beaten
  • 12. 2 tablespoons butter, melted
Directions
  • Step 1 Preheat oven to 375. In a large saucepan, boil chicken until done. Cool and shred. In a large bowl, combine chicken, chilies, cream cheese, sour cream, and 1 cup of the shredded cheese. Mix until all ingredients are incorporated. Add garlic, onion, cayenne, and black olives. Stir until well mixed.
  • Step 2 Beat egg and butter until frothy. Set aside.
  • Step 3 On a round baking stone or pizza pan, place crescent rolls with the large end towards the inside making sure to overlap the corners. Spoon chicken mixture onto the large end of the dough in an even line. Fold the small end of the dough in a criss-cross pattern securing to the inter-ring.
  • Step 4 Brush with the butter and egg mixture. Sprinkle remaining cup of cheese over the top.
  • Step 5 Bake for 30 minutes until all ingredients are good and hot and the crust is golden brown.
Blue Bicycle a bistro – Dawsonville Georgia

Blue Bicycle a bistro – Dawsonville Georgia

In the small north Georgia town of Dawsonville, which is home to Bill Elliot and Elliot racing of NASCAR fame, a classically trained chef had a dream. This dream was to introduce fine dining to the masses in the mountains of Georgia. Thirteen years later he has created an establishment that the locals love and many from the metro area make the trip to marvel at Chef Joe’s creations. This is not a simple run and gun eatery, it is a place to sit, relax, and enjoy a fine meal while spending memory making time with family and friends.
The restaurant boasts about its house specialty mixed drinks as well as local wines and craft beers from the region. If you are ever in the area or on an adventure checking out our wonderful state, stop in and tell them The Angry Biscuit sent you, and at that moment when that special someone tells you you’re lost, tell them no you’re simply somewhere you have never been- MIke Cannon

Universal Joint – Chattanooga Tennessee

Universal Joint – Chattanooga Tennessee

At the corner of Georgia Avenue and Vine Street, in Downtown Chattanooga, sits an old gas station. During my teen years, this gas station very much in operation and the last bastion for full service and mechanic work in the scenic city. About two years ago […]

Love Empanadas – Dalton Georgia

Love Empanadas – Dalton Georgia

Love Empanadas is located in the heart of beautiful Dalton Georgia and is the best place in the region to find this savory Latin-American dish. This family owned and operated restaurant keeps one thing on their minds, happy customers. They are emphatic about providing great […]

Stock and Barrel – Knoxville Tennessee

Stock and Barrel – Knoxville Tennessee

Located in Market Square in beautiful downtown Knoxville and only a few blocks from The University of Tennessee is Stock and Barrel. A great burger joint boosting a unique click, by using only local vegetables and meat, the owners provide a great product while supporting local sustainability. This down to earth pub provides great service and amazing food. They also boast about the largest selection of whiskey in the Volunteer State, and they do have an enormous selection. So if you’re in Knoxville, visit Market Square and the Stock and Barrel and tell them The Angry Biscuit sent you, and remember you’re never lost, you’re simply somewhere you have never been-Mike Cannon

Sugar’s Ribs – Chattanooga Tennessee

Sugar’s Ribs – Chattanooga Tennessee

At 2450 15th avenue in the heart of Chattanooga stands one of the areas best barbeque restaurants. Sugar’s Ribs has its finger on the pulse of this great southern meal. Smoking their meat over hickory for more than 12 hours, this delectable meat falls off the […]

Flying Squirrel – Chattanooga Tennessee

Flying Squirrel – Chattanooga Tennessee

As part of the renovation of the southside, more restaurants are popping up on the south end of the city. The Flying Squirrel is one such place. With its modern twist on Latin American food, the Flying Squirrel is quickly becoming one of Chattanooga’s most popular […]

Blue Orleans – Chattanooga Tennessee

Blue Orleans – Chattanooga Tennessee

The Blue Orleans brings a taste of the Big Easy to the Scenic City. Located on Market Street across the street from the famous Chattanooga Choo-Choo, this is the areas only place for authentic Louisiana favorites such as Etouffee, and Andouille gumbo. This family-owned business will make you think you are sitting in the French Quarter along the Mississippi. Sit and enjoy a Hurricane and tell them the Angry Biscuit sent you. One last thought. You’re never lost, you’re simply somewhere you have never been-Mike Cannon