Microwave Cheezy Tomato Croissant Cobbler For One Recipes

TOMATO-AND-CHEESE COBBLER

Steps:

• Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.
• Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
• Turn out dough onto a lightly floured work surface. Gently knead 2-3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.
• Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you'll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15-20 minutes.
• Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18-20 minutes. Let cool 5-10 minutes before serving.
• Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.

BERRY COBBLER FOR ONE RECIPE BY TASTY

Steps:

• In a medium bowl, add the flour, baking powder, 1 tablespoon of sugar, and the butter.
• Cut the butter into the flour with a fork until the mixture crumbly.
• Add the milk and stir until the mixture comes together.
• Heat the mini frying pan over low heat.
• Add the berries, water, and remaining tablespoon of sugar to the frying pan.
• Scoop the dough on top of the berries, flatten slightly with a spoon, and cover with a small plate.
• Cook for 30 minutes or until the berries have softened and the dough is cooked through.
• Enjoy!

PERFECT MICROWAVED SCRAMBLED EGGS AND CHEESE FOR ONE.

Steps:

• In a large (10oz) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
• Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
• With a clean fork, stir in cheese; cover with a paper towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with tomato and season with salt and pepper to taste.

TOMATO COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
• For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
• Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.

MICROWAVE CORN CHEESE GRITS IN A MUG