As many of you know The Lady grew up in The South and that’s where her culinary heart lives and breathes.

The Man was rummaging around in the kitchen cabinets this morning when The Lady announced she planned to make some biscuits for breakfast. The Man swooned and asked “How long before they are ready?” (Code for: hope you are planning to do this soon because I am hungry.)

The Lady loves biscuits with most everything and anything. She decided to add some cheese and still had part of the Old Amsterdam Aged Gouda wedge in the fridge and decided that would be a winner.

She is a Southern at heart, but The Lady is no snob and finds that Bisquick® works as well as the way her grandmother Lilly taught her as a young child.

Here’s what she did:

Preheat oven to 450°.


2 ¼ cups of Bisquick

1 cup grated Old Amsterdam

1 Chicken Bouillon cube crushed

2/3 cup 1% milk


Grate the cheese and place in mixing bowl.

Add Bisquick and bouillon. Mix well.

Add milk and stir until thoroughly wet and mixed.

Form biscuits and place in oiled baking pan.

Cook until brown – about 10 minutes.

Serve with butter and Dalmatian Fig Spread.

Make 8 biscuits.

Two additions: these biscuits were “to-die-for” good and did you know that The Lady was the 1968 “Betty Crocker Homemaker of Tommorow” at her high school? Explains a lot, doesn’t it?


Let me start by reminding all of my faithful fans that The Lady’s heart lies squarely in the South and even though she has lived on the Left Coast for more than 35 years (sheesh, that’s 245 feline years; Geoff is right…she is old…) when asked where she is from, she always replies, “The South”. Therefore, some of what I will be reporting here must be discounted strictly because she is a “Southerner”…

The kiosk where The Lady works has a special promotion going now on Ilchester Smoked Applewood Cheddar and The Lady brought a large wedge to the manse for The Man and your favorite Feline Foodie (that would be me) to snack upon. However, even with some heavy snacking, there was enough left for The Lady to decide to use in her mom’s World-Class Pimento Cheese Recipe along with the requisite Vintage White Extra Sharp Tillamook Cheddar.

Her recipe consisted of half Applewood Cheddar and half Tillamook Cheddar, a jar of roasted pimentos and a large dollop of mayo. (Remember, she hardly ever measures ingredients, instead relying on her taste buds…) She blended it all and served it on Dave’s Killer Bread.

The Man declared it a winner; The Lady deemed it good but being a Southern Purist, she was a bit disappointed by the smokey flavor the Applewood added.

But, eat it she will and before it could ever dream of molding, it’s a safe bet  it will gone…


This is from a recipe given to The Lady by Cha Cha, a young Mexican woman who grew up in East LA. The Lady adapted it to fit the needs and wants of The Man. The Lady asked The Man if he wanted Red or Green Sauce and he replied, “Both”.

The original recipe was as a casserole and when The Lady asked Cha Cha why it was a casserole, she explained that it was much easier than rolling the enchiladas and it tasted the same… The Lady embraced the “easy” part…

As many of you know, The Lady doesn’t measure and just goes along using the amounts of ingredients that she thinks will work. Where she knows the exact amount or number, she has included it.


6 Flour or Corn Tortillas

Red Enchilada Sauce – 10 ounce can

Green Enchilada Sauce – 10 ounce can

Tillamook Cheeses: Colby/Jack, Vintage White Extra Sharp Cheddar and Chili Pepper Garlic Cheddar (Shredded using equal parts of the Colby/Jack and White Cheddar and half that amount of the Chili Pepper Garlic. She mixed all three together.)

Chicken – 2 Boneless Breasts and 4 Boneless Thighs

Black olives – Sliced

½ Bulb of Shallot – Chopped

2 Garlic Cloves – Chopped

½ of a large Sweet Onion – Chopped

1 Bell Pepper – Chopped

¼  to ½ Cilantro Bunch – Chopped

1 Anaheim chili

Mexican Seasoning to Taste

Oil (The Lady only uses EVOO)


The Lady grilled the Anaheim Chili over the gas flame of the stove until totally charred. She then put it in a zipper bag with a wet paper towel to steam it. She left it in the bag to cool.

Next she sprinkled Mexican Seasonings on the chicken and sautéed the pieces in EVOO in a large sauce pan. Once cooked, she set aside to cool in a bowl to catch the juices to be used later.  

Next she chopped the shallots, onions, garlic and bell pepper and sautéed them in the same pan she used to grill the chicken. 

Once cooled, The Lady tore the chicken into shreds and added the sautéed veggies to the bowl with the chicken and natural juices.

Next she peeled the charred skin off the Anaheim Chili; chopped it and added it to the chicken mixture. 

She sliced the olives and chopped the cilantro and added them to the chicken mixture and set aside.

Next step was to schmear half of the baking dish bottom with some of the red sauce and the other half with some of the green sauce. 

She scraped the bottom of the sauce pan and added a little EVOO. Once the oil was hot, she began sautéing the tortillas to brown them slightly. She put two on the bottom and schmeared both – keeping the red sauce on one side of the dish and the green on the other.

Next she added some of the chicken mixture and then sprinkled some of the Tillamook Cheese mixture on top. She repeated 8 and 9 to make three layers.

Cover top with remaining cheese mixture.

Bake at 350° for 30 to 45 minutes until bubbly and cheese on top is slightly brown.

Let stand about 10 minutes before serving.

Serve with guacamole and sour cream on the side. Spanish rice and/or black beans are nice side dishes.