Garden Zucchini Parmesan Biscuits (original recipe comes from HERE)
Yield: 14 biscuits
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup shredded zucchini
1/2 cup seeded, diced Roma tomato
1/2 cup scallions, finely chopped
1/2 cup minced fresh basil
1/2 cup shredded Parmesan cheese
1 cup buttermilk
3 tablespoons vegetable oil
1 tablespoon white wine vinegar
7 thin tomato slices, halved
Place the oven rack in middle position and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and baking soda. Add zucchini, ½ cup tomato, scallions, basil and cheese; toss to combine.
In a medium bowl, whisk together buttermilk, eggs, oil and vinegar. Pour buttermilk mixture into the dry ingredients. Stir just until blended; batter will be thick.
Drop dough by 1/4 cup mounds about 2 inches apart on baking sheet. Garnish with fresh tomato slices. Bake until golden brown, 25-35 minutes and toothpick inserted into the center of biscuit comes out clean. Transfer to a wire rack and cool about 10 minutes before serving.
It was a perfect day for the theme park. Lily absolutely loved the rides, and the water park. We were there much longer than I was thinking and I didn't have enough food for lunch and dinner so I bought something that I thought Lily would eat: chicken fingers and french fries. Just about the worst choice I could make for eating healthy, but Lily is such a picky eater and I only wanted to buy one thing since the food at theme parks is so expensive and I didn't want to risk getting something Lily wouldn't eat.
|Merry Go Round|
|notice how she chose the ice cream that was the exact color of her shirt!|