updates from healthy aperture & a recipe for chipotle cheddar biscuits
Friday, August 17, 2012 at 12:53PM Today's post is an exercise in opposites.
Up first, Healthy Aperture.
Healthy Aperture - one of my businesses that I'm most proud of - is growing. And I'm not talking just traffic and daily postings (although I should share that the site now boasts more than 500 bloggers and more than 5000 recipes). But the growth I'm most excited about is in the team that's helping to make it all possible.
You all met my intern Molly Jones earlier this summer when she did a guest post for The Recipe ReDux and heard me brag on how great she is. Well, at the same time Molly started interning in my ReganMillerJones, Inc world, Katy Skrzypek started interning with me on Healthy Aperture.
Katy has amazed me. She is a very quick learner, extremely reliable, a hard worker and has a wonderful eye for photography. I've asked Katy to do a guest post here on the blog so that you all can get to know her better, but for now, let's just leave it at calling her "Amazing Katy" and move on with today's post.
So, back to Healthy Aperture. Once I saw what a huge asset Katy was to the site, I decided to open up the opportunity to join the editorial team to a couple of other impressive young professionals. I'd had the opportunity to connect with both Hannah Gilbert, a dietitian from Australian and Carlene Thomas, a new RD located in Virigina, in the past and was impressed with both of them.
Many of you may know Carlene. She's one of those young RD professionals who's paving her way in the social media world with no template or syllabus. She's just doing her thing and doing it well. People like Carlene impress me, and I like to work with impressive people :)
Hannah, who you can get to know by visiting the Scoop on Nutrition blog written by the very talented & delightful Emma Stirling also from Australia, immediately impressed me when she applied for my internship... a half a world away. I was blown away by her straightforward approach to seeking out a unique opportunity, even if it meant trying to connect with an internship preceptor who was all the way across the globe.
All of these ladies have a great eye for design, a sound grasp on nutrition & most importantly, are the types of go-getters that our editorial team welcomes. Exciting times, my friends... exciting times!
But I said today was an exercise in opposites... and here ya go.
Chipotle Cheddar Biscuits
Why opposites?
Because these little delights are at home here on the blog, but sadly, I must leave Healthy Aperture sheltered from their presence.
They are rich, tender, cheesy and all together YUMMY.
But healthy? Not so much.
Into every life a little indulgence must fall... I'm glad these fell into mine.
Hope everyone has a great weekend! Let me know what you're cooking, reading & just generally planning to enjoy.
Chipotle Cheddar Biscuits
Ingredients
- 120 g (1 cup) self-rising flour (I used King Arthur Flour)
- 1 cup sour cream
- 2 ounces 50% Reduced Fat Jalapeno Cheddar Cheese, cut into very small cubes (I used Cabot)
- 1/2 teaspoon smoked paprika
- 1 chipotle pepper in adobo sauce, minced
Instructions
Preheat oven to 425 degrees F. Coat a small cast iron skillet with cooking spray.
Combine all ingredients until just combined. Turn out onto heavily floured surface and need just enough to bring dough together. Using floured knife or biscuit cutter, cut into biscuits and place in prepared pan.
Bake for 20 minutes or until golden brown. Let cool at least 10 minutes before serving. Best served warm.
