Sunday, May 22, 2016

Peaches n' Cream Scones

The aroma of warm peaches, cinnamon and vanilla fill my home this morning.  These tender scones with a light vanilla glaze are a perfect start to the day.  Easy to put together and so worth it.  





Peaches n' Cream Scones

2 cups flour
1/3 cup sugar
1/2 tsp cinnamon
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1/4 cup whipping cream
2 tsp vanilla
1/2 cup peaches, fresh or frozen, diced

Glaze

1/2 cup powdered sugar
1/2 tsp vanilla
3 tbsp whipping cream

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream, vanilla and whipping cream.  Add into the dry ingredients and stir until it's completely combined.  Add in the peaches.  Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 20 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 10 minutes and then spoon glaze over the scones.



Wednesday, May 18, 2016

Three Chip Bars

One of my friends made a pan of chocolate chip bars a few weeks ago and posted it on Facebook.  I hadn’t made them in years and they looked so delicious.  Too bad she lives so far away or else I would have gone over to visit.  I decided to play around with my recipe and shake things up using a variety of different chips.
 



Three Chip Bars

½ cup butter, softened
¾ cup brown sugar, packed
1 large egg
1 tbsp milk
1 tsp vanilla
1 1 /4 cups flour
½ tsp salt
½ tsp baking powder
1/3 cup ea semi-sweet chocolate chips, dark chocolate chips and butterscotch chips


Grease a 8 x  8 pan.  Cream together the butter and brown sugar.  Add in the egg, milk and vanilla.  Stir in the dry ingredients.  Fold in the chips.  Spread out dough evenly in your greased pan (moistening your fingers with water works great).  Bake for 26 minutes at 350°.

Saturday, May 14, 2016

Hot Sauce Chicken

Some like it hot...and chicken is especially tasty when it sits in a hot sauce brine and served with hot sauce on the side for a drizzle or dunk.  It's also great for a cold/sinus pressure situation.  I put the chicken in the brine at 2 and it was ready to go at 5.




Hot Sauce Chicken

2-3 boneless, skinless chicken breasts
1 cup Coca Cola
2 tbsp hot sauce (I used Frank's)
1/2 tsp sea salt
2 cloves garlic, smashed
1 sprig thyme

Place in a large plastic bag that seals.  Allow to marinade in the refrigerator for 3 hours.

Combine the following in a bowl for dredging -


1/2 cup flour
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/4 tsp garlic powder

Remove chicken breasts from bag and dredge through the flour mixture before placing in a hot frying pan with 2 tbsp extra virgin olive oil.  Fry both sides and cook until the internal temperature of the chicken is 165°.  Serve with your favorite hot sauce.


Monday, May 2, 2016

Blueberry Lemon Bread

Finally Spring is here and time to enjoy the great outdoors but it's nice to start your day off with a tasty bread or have a snack when you finish yard work.  




Blueberry Lemon Bread

1/2 cup butter. softened
1 cup sugar
2 large eggs , lightly beaten
1/2 cup sour cream
3/4 cup milk
1 1/2 cups flour
1 tbsp lemon juice
1 tsp lemon peel
1 tsp baking powder
1/2 tsp salt
1/4 cup lemon bits (King Arthur Flour), optional

1 pint blueberries mixed in 2 tsp flour


Mix together butter and sugar.  Add in eggs, milk and lemon juice.  Mix in sour cream.  Gradually add in dry ingredients. Gently fold in the blueberries coated in flour (so they do not sink).  Pour into greased loaf pan(s).  Cool in the pan(s) for about 5 minutes and then transfer to a wire rack.  Bake for 45 minutes for 3 small loaf pans or 1 hour for a regular loaf pan at 
350°.


Thursday, April 28, 2016

Parmesan Rice Pilaf

Lots of flavor and easy to make....my kind of side.  I always use the Uncle Ben's boil in the bag rice because you cannot go wrong (and I have in the past with rice).  However you choose to make it, you just need to end up with 2 cups of cooked rice - white or brown.  



Parmesan Rice Pilaf

2 cups cooked white rice
2 tbsp slivered almonds
2 tbsp butter
1/4 cup Parmesan, freshly grated
1 tsp parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder


Add all the ingredients together into the hot white rice.  Stir and serve.  Can it get any easier?

Monday, April 25, 2016

Pancetta Wrapped Turkey Breast

I'm still not sure why I picked up pancetta but it turned out to serve a very good purpose.  I was wondering how to make the turkey breast yesterday and saw the pancetta out of the corner of my eye and grabbed it out at the same time.  I made of quick rub of different spices and dark brown sugar that I had on the counter for the turkey and then covered it with the pancetta.  The pancetta cooked and turned crispy while it kept the turkey breast tender and juicy.




Pancetta Wrapped Turkey Breast

1 - 1-2# turkey breast or tenders
3 oz pancetta slices

Rub -
1 tbsp dark brown sugar
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder


Preheat oven to 350°.  Combine all the spices and brown sugar in a small bowl.  Rub over all sides of the turkey breast and place into a greased pan.  Cover the top of the turkey breast with the pancetta slices.  Cover the roasting pan with a lid or aluminum foil for the first hour of baking.  Uncover for the last 45 minutes or until the internal temperature of the meat reaches 165°.

Saturday, April 23, 2016

Mounds Bar Ice Cream

Warmer temperatures outside, windows open and the music from the neighborhood ice cream truck made me think of this idea for ice cream.  I’ve had an ice cream drink made out of various liqueurs to taste like a Mounds bar but wanted to try making an ice cream.  The chocolate took over the coconut flavor so I added some coconut into the ice cream.  If you prefer an Almond Joy, just chop up some almonds or use almond slivers to add into your ice cream when it’s in the machine.



 
Mounds Bar Ice Cream
 
1 pint whipping cream
1 13.5 oz can coconut milk
¾ cup sugar
¼ tsp salt
2 tbsp cocoa powder
4 oz Ghiradelli 60# Cacao Bittersweet
1 cup coconut
1 tsp vanilla
 

In a large saucepan, combine the cream, coconut milk, sugar, salt, cocoa powder and chocolate. Stir over low heat until the sugar dissolves.  Remove from heat, cool and place in the refrigerator for a couple hours.  When chilled, add in vanilla and coconut.  Place in your ice cream maker and run per manufacturer's directions.