Thursday, April 27, 2017

Italian Round Steak

All the Italian flavors you love that are easy to make in the crock pot.  The only additional thing you need to do is make some of your favorite pasta to serve it on.

Italian Round Steak
1.5# round steak, cut into ½” strips
2 tbsp extra virgin olive oil
1 14.5 oz can diced tomatoes
½ tsp Italian seasonings
½ cup onion, minced
2 cloves garlic, minced
1 tsp salt
½ tsp freshly ground black pepper
2 cups cooked pasta

Heat the olive oil in a large skillet.  Season round steak strips and place into the hot pan.  Sear on both sides before placing in the crock pot.  Add in the onions and garlic and cook an additional minute or two.  Place tomatoes and Italian seasonings in the crock pot and stir.  Add in browned meat with onions and garlic to the tomato mixture.  Stir. Cook on medium for 6 hours.  Serve over cooked pasta.  Sprinkle Parmesan on top.

Sunday, April 23, 2017

Dark Chocolate Waffles

This is a delicious way to pamper yourself on a weekend morning.  Dark chocolate, strawberries and whipped cream are a wonderful combination to serve for breakfast or as a dessert.

Dark Chocolate Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar
1/4 cup dark cocoa (I use King Arthur Flour Double-Dutch Dark Cocoa)
2 large eggs, separated
3 tbsp butter, melted and cooled
1/2 cup sour cream
1 cup milk

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and sour cream.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 9 waffles

Thursday, April 20, 2017

Chicken Carbonara

Chicken, bacon and cheese...who could ask for more but then you add in some pasta and you have a delicious meal.  

Chicken Carbonara

1# chicken tenders
4 slices bacon, cut into 1/2" pieces, cooked and drained
2 cloves garlic, minced
1 cup Parmesan, grated
2 large eggs, beaten
1/2 cup cream
2 tbsp parsley
8 oz fettuccine

Cook bacon pieces and then place them on paper towels to drain off the excess grease.  Cook the chicken tenders in the same pan and add in the garlic for the last minute of cooking so it doesn't burn and get bitter.  In a small dish, combine the cream, eggs and Parmesan.  Stir until completely mixed together.  Cook your pasta and drain (reserve 1/2 cup pasta water in case you need it).  Stir cream mixture into the hot pasta and then add in the bacon.  Cook for a few minutes until the noodles are coated (do not boil or else you'll have scrambled eggs).  Season with salt and pepper to taste and add in parsley.  Serve with chicken tenders on top and sprinkle some additional Parmesan over the pasta.

Monday, April 17, 2017

Banana Bars

I had good intentions of eating bananas and in a way I did, as did others.  I prefer them slightly green and these ripened faster than anticipated and it had been a long time since I made this recipe and decided it was going to be an Easter dessert.  Naturally you need a cream cheese icing to top off these bars.

Banana Bars

1/2 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
2 cups flour

Cream together butter and sugar.  Mix in eggs, sour cream and vanilla.  Stir in the dry ingredients.  Spread out in a greased 10 x 15 pan.  Bake for 22 minutes at 350°.  Allow to cool completely before icing.

Cream Cheese Icing

1/2 cup butter, softened
8 oz cream cheese, room temperature
1 tsp vanilla
1 cup powdered sugar

Mix together until all ingredients are evenly combined.  Spread carefully over the banana bars.

Wednesday, April 12, 2017

Fresh Orange Cake

Lots of fresh orange flavor and an adult beverage are in this cake recipe.  You shouldn’t include the Cointreau or Grand Marnier if you will be serving this dish to children even though it’s not a lot.   

Fresh Orange Cake
¾ cup sugar
3 large eggs
½ cup canola oil
1 cup plain yogurt
½ tsp vanilla
½ tsp orange extract
1 ½ cups flour
½ tsp salt
2 tsp baking powder
Orange zest from 2 oranges
Mix together the eggs and sugar until a light yellow.  Whisk in the oil, yogurt and extracts.  Stir in the dry ingredients and zest.  Place in a greased loaf pan.  Bake for 50 minutes at 350°
While your cake is baking make a syrup to pour over the top. 

Syrup -

Juice from 2 oranges
½ cup sugar

Heat until sugar has melted and remove to cool slightly. 

Remove cake from the oven and allow to sit for 10 minutes before removing from pan to a wire rack.  Place the wire rack over a cookie sheet to catch the excess syrup.  Stir in 1 tbsp of Cointreau or Grand Marnier into the syrup and spoon over the cake.  

Sunday, April 9, 2017

Raspberry Lemon Cream Pie

This is a nice, light Springtime dessert that is perfect for Easter Sunday dinner.  I had a box of Girl Scout Trefoils that I used to make the crust but any shortbread cookie will work.  Who can say no when a sweet Girl Scout asks if you want to buy cookies?  I took 2 boxes to work to giveaway and this was the only one that I kept at home.  

Raspberry Lemon Cream Pie

Crust -

9 oz Trefoils or any shortbread cookie
4 oz butter, melted

Crush the shortbread cookies in a food processor or in a large Ziploc bag and use a rolling pin or meat tenderizer to smash.  Press evenly into a ungreased pie pan.  Bake for 10 minutes at 350°.  Allow to cool.

Filling -

12 oz fresh raspberries
1/4 cup sugar

Mash together with a fork and allow to sit for 20 minutes.

1 cup plain yogurt
1 pkg instant lemon pudding
1 cup whipping cream
1 tbsp lemon juice

Whip together yogurt and pudding.  Add in lemon juice and whipping cream.  Beat until it thickens.  Pour filling into your pie crust.  Place in the freezer until 30 minutes before you wish to serve.  Top with a dollop of whipped cream and a fresh berry or two.

Monday, April 3, 2017

Creamy Chicken Tortilla Soup

It’s still soup weather unfortunately but if the temperature outside won’t heat up the subtle heat from the chilies in this soup will warm you. 

Creamy Chicken Tortilla Soup

3 chicken breasts, cooked and shredded
1 – 32 oz chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 – 15 oz can diced tomatoes with green chilies
1 – 15 oz can black beans, rinsed and drained
2 ears of corn, sliced off or 1 cup frozen corn
Salt & freshly ground pepper to taste
1 cup cream

Place all the ingredients (except the cream) in a stock pot or dutch oven to cook until the corn is tender.  Ten minutes before you are ready to eat, stir in the cream.  Top with crisp tortilla slices, avocado, cheese, sour cream, cilantro…

To crisp tortilla slices, slice into even slices and place in a heated frying pan.  Stir often until the slices crisp up.

Wednesday, March 29, 2017

Chambord Chocolate Chip Cookies

I was craving chocolate chip cookies but wanted to try something new to do with them so I added a little raspberry flavoring in the form of Chambord that I had on hand.  A subtle background raspberry taste that mixes well with dark chocolate chips.

Chambord Chocolate Chip Cookies

¾ cup butter, softened
½ cup sugar
½ cup brown sugar
1 large egg
2 tsp Chambord
1 cup flour
½ tsp baking soda
½ tsp salt
¾ cup dark chocolate chips

Cream together the softened butter and sugars.  Mix in the Chambord and egg.  Stir in the dry ingredients before folding in the chocolate chips.  Bake for 10 minutes at 350°.

Makes 30 cookies.

Sunday, March 26, 2017

Crock Pot Chicken & Dumplings

I'm patiently waiting for the weather to warm up and then it will be time to grill.  The weatherman promised temps in the 50's but that wasn't happening so it was time for a comfort food dinner in the crock pot.

Crock Pot Chicken & Dumplings

1# chicken breasts
1 cup chicken broth
1/2 cup milk
1/2 cup sour cream
1 cup carrots, diced
1/2 cup peas
1/2 cup milk
Salt & freshly ground pepper

Place chicken breasts at the bottom of your crock pot.  Season with salt and pepper and then add the chicken broth, milk and sour cream to the pot.  Cover and heat over medium heat for 4 hours.  Fork shred chicken and add in the carrots to cook.   After 1 hour add in the peas.  Cook for an additional half hour.  In a small plastic container that has a cover, shake together 1/4 cup milk and 2 tbsp flour.  Stir into chicken mixture and allow to heat up.  After it's thickened, turn up the heat and drop in the dumplings (recipe below).  Cover and cook for 45 minutes.


In a small bowl, mix together

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp parsley
1/2 cup plus 2 tbsp milk
2 tsp canola oil

Tuesday, March 21, 2017

Mint Brownie Cookies

These cookies were kind of an after St Patrick's day thought...better late than never though.  They are a soft brownie in a cookie form that you place half an Andes mint on top and allow it to melt before swirling around.  And what's better is you make them in the microwave so it's only one bowl to clean up after besides the measuring cups and cookie scoop.  

Mint Brownie Cookies

Melt 3/4 cup of butter for 1 minute in the microwave.
Stir in 2 tablespoons of water and 1 1/2 cups of brown sugar and microwave for another 30 seconds.  
Stir in 12 oz of semi-sweet chocolate chips and mix until the dough has turned brown and the chips are half melted.  Add in 2 large eggs, 1/2 tsp salt, 1 1/4 tsp baking soda and 2 1/2 cups flour.  Refrigerate for 1 hour before scooping out onto parchment lined baking sheets.  Bake for 10 minutes at 350°.  Place 1/2 of an Andes mint on top and allow to melt for a couple minutes before spreading with a knife.  Allow to cool until mint topping hardens.

Makes 4 dozen cookies.

Sunday, March 12, 2017

Three Cheese Baked Chicken Parmesan

This was a wonderful dinner that I made during the week for a tasty Italian dinner using chicken breasts and some leftover pasta sauce that I had.

Three Cheese Baked Chicken Parmesan

3 chicken breasts
1/2 cup buttermilk
1/2 cup Panko bread crumbs
1/4 cup Italian bread crumbs
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper

Soak chicken breasts in buttermilk for 15 minutes.  Combine all the bread  crumbs and spices in a bowl.  Dip chicken in crumbs and place on a greased baking dish.  Bake for 30 minutes at 325°.  

Cook 8 oz of your favorite pasta - I used fettuccine.  Place in a greased baking dish.  Place baked chicken breasts on top.  Cover each breast with 1/4 - 1/3 cup of your favorite pasta sauce on top.  Cover each breast with a combination of Fontina, Mozzarella and Parmesan cheese.  Bake in the over for 10 minutes or until the cheese is melted at 350°.

Wednesday, March 8, 2017

Cherry Coke Short Ribs

An  easy meal of short ribs that cook all day in the crock pot and are fall apart tender.  They have lots of flavor and you can use as a topping for potatoes, polenta or just use in a sandwich and use the strained Cherry Coke  crock pot juices as a dip or make a gravy as I did.

Cherry Coke Short Ribs 
2# boneless short ribs
1 1/2 cups Cherry Coke
3/4 cup beef broth
2 shallots, cut in half
1/2 cup ketchup
1/2 cup brown sugar
2 tsp adobe or chili powder
3 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Season and brown the short ribs in 2 tbsp of extra virgin olive oil.  Place into the crock pot with the rest of the ingredients.  Cook over medium low heat for 8 hours.  Remove the meat and cut or shred (it should fall apart).  Taste to see if it needs any additional salt and pepper.  

Sunday, March 5, 2017

Strawberry Tart

Warmer temperatures outside and you start thinking about Spring...despite the long term weather forecast.  One of my favorite fruits are strawberries and they are starting to look really good in the grocery store.  You can also use frozen whole berries...either way you'll love the buttery crust, creamy filling and berries on top.

Strawberry Tart

Tart Shell ~
1 ¼ cup flour
¾ cup powdered sugar
¼ tsp salt
¼ tsp cinnamon
½ cup cold butter, sliced in small pieces
1 large egg
1 tbsp milk
½ tsp vanilla

Put all the dry ingredients in your food processor with the blade and pulse until combined.  Add in butter slices.  Pulse again until just combined so the butter doesn’t get too warm.  In a small dish, combine the milk, egg and vanilla.  Pour into the flour mixture and pulse until a dough forms.  Remove the dough from the processor and wrap in plastic wrap.  Refrigerate for a half hour.  Remove from the refrigerator and let sit for 10 minutes.  Roll out until the dough is ¼” thick.  Butter  the bottom only of your tart pan.  Place dough in pan.  Only lightly pressing down and on the sides.  Trim off any extra.  Return to refrigerator while your oven heats up to 350°.  Cover the bottom of the dough with aluminum foil and add pie weights.  When the oven is heated, bake for 30 minutes.  Allow to cool completely.

Creamy filling ~

12 oz mascarpone, room temperature
1/3 cup powdered sugar

Spread evenly over tart shell.

Strawberries cut in half and arranged in a circle around the cream filling.

Glaze ~

3/4 cup good quality strawberry jam

Heat the jam in a small saucepan and brush over the strawberries.  Refrigerate for an hour before serving.

Sunday, February 19, 2017

Blueberry Lemon Coffee Cake

Fresh blueberries in a coffee cake with a hint of lemon to start off your morning in a good way.  This isn't overly sweet but a perfect balance of a lemon cream cheese filling that is bursting with blueberries.

Blueberry Lemon Coffee Cake

Cake ~

1/3 cup butter, softened
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp lemon extract
juice from 1 fresh lemon
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream

Cream together butter and sugar.  Add in egg, egg yolk, extract and lemon juice.  Alternate adding in dry ingredients and sour cream.  Place in the bottom of a greased 9" springform pan.

Filling ~

8 oz cream cheese, softened
1/4 cup sugar
lemon zest from 1 lemon
1 egg white
1 pint fresh blueberries, rinsed and drained

Blend the cream cheese, sugar, lemon zest and egg white together.  Gently fold in the fresh blueberries and spread over the cake mixture.  

Streusel ~

1/2 cup flour
1/3 cup brown sugar
3 tbsp cold butter, cubed

Mix the streusel ingredients together with a fork until crumbly.  Sprinkle over the filling.
Bake the cake for 50 minutes at 350°.  Cool on a rack before releasing from the springform pan.  Store leftovers in the refrigerator.

Friday, February 10, 2017

Orange Rolls

Start your weekend morning off with the smell of cinnamon and warm bread coming from the oven.  These are iced with a light orange icing that isn’t overly sweet.  Just a note....rolls are not easy to photograph  :-)

Orange Rolls
Dough –
1 pkg yeast
½ cup warm water
¼ cup sugar
Mix together and let sit for 10 minutes
Meanwhile, in a small saucepan heat until the butter has melted –
½ cup milk
1/3 cup butter
¼ cup sugar
Put in your mixer  -
4 ¼ cups flour
1 1 /2 tsp salt
1 egg
Add in the yeast and milk mixtures and turn on mixer using a dough hook.
When done, spread out into a 12 x 18 shape and top with –
3 tbsp butter, softened to spread over dough
½ cup brown sugar
1 tbsp cinnamon
¼ tsp salt
2 tsp orange zest
Mix together the brown sugar, cinnamon, orange zest and salt and sprinkle evenly over the buttered dough.   Roll up the 11” way.  Cut dough into 12 slices and place in a greased 9 x 13 pan and allow to rise until it reaches the top of the pan.  Bake for 35 minutes at 350°.  Allow to cool before icing.
8 oz mascarpone cheese, room temperature
1 tbsp orange zest
¼ cup orange juice

½ cup powdered sugar

Wednesday, February 8, 2017

Coke Chili

Superbowl Sunday means chili day.  I never make it the same way so it's always a surprise how it will turn out - just like the game.  I had made this recipe using Dr Pepper before and decided to try using it with Coke which is always on hand.

Coke Chili

1 - 15 oz can Light Red Kidney Beans, rinsed and drained
1 - 19 oz can Cannellini White Kidney Beans, rinsed and drained
1 - 14.5 oz can diced tomatoes

1 cup regular Coke, more if you want your chili juicier
1 pound extra lean ground beef, cooked

1/2 red pepper, diced
1/2 small onion, minced 
2 cloves garlic, minced
1/2 cup ketchup
salt and freshly ground black pepper to taste
chili powder to taste, I used around 2 tbsp
1 tsp oregano

In your dutch oven or a large skillet, brown ground beef with onions, red peppers and garlic. Add all the remaining ingredients to the dutch oven or crock pot.  Cover and cook on low for 30 minutes or longer in the crock pot. 

Sunday, February 5, 2017

Berry Panna Cotta

It's not easy finding good fruit at this time of the year but berries are always in season and the best looking in the supermarket besides citrus fruits.  I decided to stack the raspberries and blueberries inside my dessert glasses.

Berry Panna Cotta

1 cup fresh raspberries
1 cup fresh blueberries
3 cups whipping cream
1/2 cup milk
2 tsp vanilla
1 package gelatin and 2 tbsp hot tap water to dissolve it in
2/3 cup sugar
pinch of salt

Fill the dessert glasses with the berries of your choice.  Heat the cream, milk and sugar in a saucepan until it comes to a simmer.  Remove from the heat and stir in the vanilla and softened gelatin.  Pour into dessert glasses over the berries.  Chill until firm - about 3-4 hours.  Top with whipped cream and some leftover berries.

Tuesday, January 31, 2017

Parmesan Ricotta Herb Dip/Spread & Italian Won Ton Crisps

Looking for something to serve for the big game this weekend?  This easy to make dip comes together in minutes and only needs to sit in the refrigerator for an hour before serving so you can make it in advance.  Serve it with toasted baguette slices or Italian Won Ton Crisps (recipe below)

Parmesan Ricotta Herb Dip/Spread

16 oz whole milk Ricotta
¾ cup freshly grated Parmesan cheese
½ tsp salt
½ tsp freshly ground pepper
2 tbsp freshly minced parsley
Mix the ricotta, Parmesan, salt and pepper together and place in a sealable container in the refrigerator for at least an hour.  When ready to serve, place in your favorite serving dish and top with the parsley.
Italian Won Ton Crisps

Won Ton Wrappers – as many as you’d like
Garlic olive oil
Parsley flakes
Parmesan cheese, grated

Cut won tons diagonally.  Spread out on parchment lined baking sheets.  Brush garlic olive oil over the top of each won ton.  Sprinkle parsley flakes on top and then add a pinch of Parmesan cheese to each crisp.  Bake for 7 minutes (be sure to check) until golden brown at 350°.  Store in an air tight container.

Wednesday, January 25, 2017

Peach Pie Calzones

Peach pie filling wrapped up in a nice package that is perfect for business or school lunches.  Send along a plastic knife and it can be shared with a friend.  I thought of this as I was watching a commercial for calzones and thought too bad they don't have desserts like that...aha moment.  I used my easy to make pizza dough recipe that you make in a food processor.

Peach Pie Calzones 

Peach Pie Filling ~

1# frozen peaches, diced
2 tbsp cornstarch
3/4 cup brown sugar
1 1/2 tsp cinnamon

Allow peaches to thaw.  It's easiest to cut them when they are partially thawed.  Place all the ingredients in a large saucepan.  Bring to a simmer and allow to thicken.

Calzone dough ~

2 cups flour
1 tsp yeast
1/2 tsp honey
1/2 tsp salt
3/4 cup warm water
1/4 cup canola oil

Place the warm water, honey and yeast in a large measuring cup and let sit for 10 minutes Put the flour and salt in a food processor with the chopping blade.  Pulse until mixed.  Add in the yeast mixture and pulse again until it's all incorporated into the flour.  Switch to run and pour in canola oil and let the dough knead in the machine.  Remove dough and place on a lightly floured surface.  Knead for a couple minutes.  Cut in 4 equal pieces and roll into a ball.  Let dough sit for about 30 minutes. Roll out into 8" circles and place the filling in the center.  Pull over the back side and roll up edges.  Seal by pressing fork tines down along the edges.  Place on a parchment lined baking sheet.  Melt 2 tbsp of butter and brush on the top of each calzone.  Sprinkle cinnamon sugar on top.  Bake for 20 minutes at 400

Friday, January 20, 2017

Blackberry Lemon Waffles

These waffles are so delicious that you do not need to add any syrup.  I recommend just a little powder sugar dusting or some whipped cream.  Blackberries and lemon compliment each other to make this a tasty breakfast, lunch or dinner.

Blackberry Lemon Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

3 tbsp sugar
1 tbsp lemon zest
2 large eggs, separated
3 tbsp butter, melted and cooled
2 tbsp lemon juice

1/2 cup sour cream
3/4 cup milk
6 oz blackberries, rinsed, dried and cut into half or 3 pieces

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter, sour cream, lemon juice and beaten egg whites into dry ingredients.  Gently fold in blackberries.

Bake per your waffle makers instructions.

Makes 8 waffles

Tuesday, January 17, 2017

Parmesan Garlic Knots

Soup and bread are on the menu at the time of year quite often.  These knots are covered with a topping of freshly grated Parmesan, garlic powder and parsley so you get a taste of eat with every bite you take.

Parmesan Garlic Knots

1 1/2 cups warm water
1 pkg yeast
1 tbsp sugar

Mix together and let sit for 10 minutes until yeast starts foaming.

In your mixer bowl combine -

3 3/4 cups flour
1 tsp sea salt

Pour water into the mixing bowl with the mixer turned on medium speed using a dough hook.  Allow to mix for 5 minutes until completely kneaded.  Turn out onto a floured surface and knead for another 2 minutes.  Pat into a pie shaft and allow to sit for 15 minutes.  Cut into 8 equal pieces and tie into a know.  Place on a parchment covered baking sheets.  Beat one egg and brush the tops with it.  Sprinkle Parmesan mixture on top and bake for 22 minutes at 350°.

Parmesan mixture -

1/3 cup Parmesan cheese, freshly grated
1 tsp garlic powder
1 tbsp parsley

Saturday, January 14, 2017

Mexican Won Ton Cups

These are a fun meal or snack to make to eat while watching the football playoff games.  The won ton wrappers turn crispy in the oven and all the flavors meld together with layers of refried beans, taco meat and cheese.  Serve with additional toppings of shredded lettuce, tomatoes, sour cream, taco sauce...whatever you wish.  I used my own taco seasoning recipe (recipe below) because I can control the sodium.  Normally I have my own refried beans that I made in the crock pot and freeze but I'm out at the moment and need to restock.

Mexican Won Ton Cups

24 won ton wrappers
refried beans, fat-free
1/2# extra lean ground beef
1 1/2 tbsp taco seasoning
1/4 cup water
shredded cheddar of Mexican blend cheese

Cook ground beef.  Stir in the taco seasoning and water and cook down.  Spray cooking spray evenly over a standard size muffin pan.  Line each up with 2 won ton wrappers.  Place 1 tbsp of refried beans at the bottom of each cup.  Add in 1 tbsp of taco mixture.  Top with 1 tbsp of cheese.  Bake for 12 minutes at 375°.    Serve immediately with your favorite toppings on the side.

Taco Seasoning - I usually double or triple this recipe

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.

Wednesday, January 11, 2017

Chicken Alfredo Spaghetti

Winter comfort foods are always a day brightener and this dish is so fast and easy to make.  Freshly made alfredo is lots better than one that comes from a jar and has no preservatives (win-win). 

Chicken Alfredo Spaghetti
2 chicken breasts
2 tbsp extra light olive oil
2 garlic cloves, minced
½ cup butter
½ cup cream
1/3 cup Parmesan cheese, freshly grated
Salt and freshly ground pepper to taste
8 oz spaghetti, cooked per package directions – keep 1 cup of water from pasta
Season the chicken breasts on both sides before placing in a heated frying pan with the olive oil.  Remove the chicken when the internal temperature reads 165 and set aside for 10 minutes before slicing.  Add the garlic to the pan and allow to cook for 1 minute, stirring often so it does not burn.  Add in the butter and stir until it melts before adding in the cream and Parmesan cheese.  Add cooked spaghetti  to the pan with the sauce and mix it around.  If the sauce is too thick, gradually add in leftover pasta water.  Season to taste.

Serves 4

Sunday, January 8, 2017

Blueberry Lemon Scones

Blueberries burst with a light lemon flavor in these tender scones.  I froze the blueberries to make them easier to work with in the dough and it turned out quite well.  

Blueberry Lemon Scones

2 cups flour
1/3 cup sugar

1 lemon - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg

1/4 cup
6 oz frozen blueberries


3/4 cup powdered sugar

 lemon juice from 1/2 of the fresh lemon

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,egg and milk.  Add into the dry ingredients and stir until it's completely combined.  Fold in frozen blueberries. 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 18 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 15 minutes and then spoon glaze over the scones.