Friday, October 31, 2014

Glazed Cinnamon Scones


Scones always seemed so intimidating and fancy (I'm so faaaancy, can't you taste this go-oooold. I just want to see how many pop culture phrases I can throw into food posts). Since I had no plans of inviting the Queen of England over for tea and scones, I never bothered making them. But pinterest has a way of luring you in and I'm so glad she did. Scones are waaaay less intimidating than I thought. They are quick and easy, absolutely delicious and I can feel fancy making them, even if I'm wearing yoga pants and yesterday's t-shirt while I do it.  My kids new favorite after school snack on a cold day are these warm scones with a mug of hot chocolate. Mmmm-mmm good.


2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)
4 Tablespoons sugar
1/2 teaspoon cinnamon

Glaze Ingredients:
1 cup powdered sugar
1-3 teaspoons milk
1/2 teaspoon vanilla

Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly (I use a cheese grater and grate the butter in). Separate the egg white and yolk. Set the egg white aside. In a separate bowl, mix egg yolk, honey and buttermilk. Add to the dry ingredients and stir until just combined. Form dough into a ball on a floured surface. Roll or pat out to about 3/4 inch in thickness and eight inches in diameter. Transfer to a baking sheet covered in parchment paper. Whisk the egg white until froth forms and brush over the tops of scones (you won’t use the entire egg). Mix sugar and cinnamon together and sprinkle over egg-white-topped scones. Cut into eight equally-sized pieces. Mix together powdered sugar, milk and vanilla until glaze forms. Bake for 15 minutes, pull out and drizzle glaze over the top. Return to oven and bake for an additional 3 min, until lightly browned and cooked through.




*Source: Money Saving Mom

Thursday, October 30, 2014

Chocolate Chip Banana Crumb Muffins

I'm convinced that muffins are one of the greatest culinary inventions. They are such moist and tasty little morsels that are perfect for breakfast on the go, after school snacks, Sunday brunch, baby shower luncheons, lunchboxes...they are just so versatile and are great for any occasion. I've tried many a muffin in my muffin eating career, and my two favorites are this recipe and these. I get excited when the bananas start to turn brown because it gives me an excuse to make them. I just HAVE to make to most moist and delicious muffins and then I'll just HAVE to eat like half the pan while I wait for the kids to come home from school. It's a tough job, but somebody's got to do it...


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
1/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted (or substitute with applesauce)
¾ C Chocolate chips
*my sister just made these and said she added 1 tsp cinnamon and 1/4 tsp cloves for a little extra somethin' somethin', I'm totally going to try it next time!

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened

Preheat oven to 350 degrees F (190 degrees C). Lightly grease 12 muffin cups or line with muffin papers. Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened, add chocolate chips. Spoon batter half full into prepared muffin cups. Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 2 tablespoons butter until mixture. Sprinkle topping over muffins. Bake in preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.

*source: www.allrecipes.com

 

Wednesday, October 29, 2014

{slow cooker} Sour Cream Chicken



Here's another oldie but goodie that I dusted off from the archives. This amazing crock pot dish is brought to you by my mama. I still remember the first time she made it. We were newly weds and came home for the weekend to visit. There were all eight of my siblings and a warm pot of this waiting for us when we got there. It felt good to be home. After all these years this dish is still a favorite and I think of her every time I make it. Love the flavor, love the easy crockpot meals and love that my kids can't get enough of it. And I love that mom of mine too.

2-4 chicken breasts
*1 can cream of chicken soup
½ c mayo
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and fresh cracked pepper (to taste)

Place chicken, cream of chicken soup (or substitute), lemon juice, salt and pepper in crockpot and cook on low 5-6 hrs. During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese. Serve over rice, sprinkle with shredded cheese and season with salt and pepper.

*I substitute the cream of chicken soup with 2 Tbs butter, 2 Tbs flour, 1 C milk, 1 tsp chicken bouillon. Melt the butter, whisk in the flour and stir for a minute. Whisk in milk and bouillon and continue stirring until thickened then pour over chicken in the crockpot

*Source: my mom

{fully loaded} Broccoli Cheese Soup

This right here is a soup season game changer. A healthy twist to the traditional Broccoli Cheese soup without sacrificing any flavor. This hearty soup is packed with vegetables so you don't need to feel guilty when you go back for seconds (which I promise you will). My friend made this for me years ago and it was one of those recipes where you drop the spoon mid bite to text her for the recipe. It just hits the spot in the best possible way. And for the ultimate soup experience, be sure to serve it in these bread bowls.


5 c. diced potatoes
1/2 c. diced onion
2 c. diced carrots
2 c. diced celery
1 head broccoli , chopped
2 tsp. Parsley flakes
1 tsp salt
dash of pepper
5 c. water
6 chicken bouillon cubes

White sauce:
6 T. flour
5 cups milk
16 oz shredded cheddar

Put all above ingredients in a large pot. It won’t look like enough water to cook all those veggies in, but it is. The veggies will release their natural water and it’ll be plenty. Cook all above till tender. Then mash the veggies with a potato masher till they are very small. In a separate saucepan, whisk milk and flour till smooth then add cheese and stir till melted and thickened. Add this sauce to the veggies and cook a few minutes more till thick and combined. Be careful not to let the bottom scorch and burn.

*this makes a large pot, but you can easily half the recipe

Source: my friend, Alisa

 

Tuesday, October 28, 2014

Chicken and Biscuit Pot Pie


Oh holy comfort food. This hits the spot on a cold night when all you want to do is wear yoga pants and read trashy gossip magazines in a hot bath. Actually it hits the spot no matter the day, no matter the weather. My all time favorite buttermilk biscuit recipe (that recipe is so versatile, I tell you, definitely a staple for your recipe file!) on top of this flavorful creamy chicken and vegetable filling is enough to make my eyes roll in the back of my head. And then go back for thirds. (I suppose if you were in a crunch for time you could just use refrigerated biscuits, even though it would be a crime to humanity. If you have the time, make them from scratch and you will not be disappointed!)


Biscuits:

2 tsp yeast
1/4 cup warm water
 2 ½ cups flour
1 tablespoons sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold butter
 3/4 cups buttermilk

Combine yeast and warm water in a bowl, let stand 5 minutes. Meanwhile, whisk together flour, sugar, baking powder, baking soda and salt. Use a cheese grater and grate butter into flour mixture and mix together. Combine yeast mixture and buttermilk, then pour into bowl and mix (it will be a little sticky). Mix together until combined then refrigerate for 20 minutes. Turn dough out onto a lightly floured surface, and roll into a rectangle then fold in half and roll it out again, repeat 5 times then roll into a rectangle about ½ inch thick and cut with a 2 inch round cutter. Place on parchment paper and refrigerate until ready to use.

For the filling:

2 chicken breasts (cooked in crock pot with broth and shredded)
1 cup sliced carrots
1 cup frozen peas
½ onion, diced
2 potatoes, diced
1/3 cup butter + 2 Tbs, divided
½ cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tsp dried thyme
1 tsp dried parsley
2 cups chicken broth
1 1/2 cup milk

Preheat oven to 400. Boil potatoes until tender then set aside. Saute carrots and onion in 2 Tbs butter until tender. Remove from pan then add 1/3 C butter and melt over med high heat, whisk in flour and cook for a few minutes then slowly whisk in milk and broth, stirring continually until thickened (add a little more broth if it’s too thick). Mix in salt, pepper, thyme parsley and peas. Continue cooking a few minutes longer then mix in shredded chicken and remaining vegetables and heat through. Pour into a baking dish and bake uncovered for 18 minutes. Take out of the oven then turn it up to 450. Place biscuits right next to each other on top of the filling. Bake for an additional 10-12 minutes, or until biscuits are lightly browned. Brush with melted butter. Let sit 5 minutes before serving.

Source: adapted from www.smells-like-home.com

Monday, October 27, 2014

{30 minute} Italian One Pot Wonder


A delicious healthy dinner done in 30 minutes with only one pot to wash? Yes please. A million times over. You know how you have your go-to meal when you need to take dinner to someone? This has become mine. Grab a loaf of ciabatta bread, a bagged salad then whip up a batch of cookies while this is on the stove. Done and done. And chances are, after a half hour of dropping it off you'll get a text asking for the recipe. It's definitely a keeper. (I didn't get a picture once it was finished cooking because I was in too much of a rush to go inhale the fresh scent of a newborn's head while I dropped dinner off. But when it is finished the liquid will be fully absorbed so it's a pasta dish, not a soup)

*It's hard to convert from grams to ounces here, so I totally added too many noodles this time and it ended up absorbing the liquid before they were completely cooked, make sure you stick to the 12 oz or increase the broth


4 cups chicken broth
2 Tbsp olive oil
12 oz. linguini (broken in half)
2 C baby spinach leaves (stems removed)
2 (14.5oz) can diced tomatoes
½ medium onion, chopped
1 Carrot, sliced
1 zucchini, sliced
4 cloves garlic, minced
½ Tbsp dried basil
½ Tbsp dried oregano
¼ tsp red pepper flakes
1 tsp salt
freshly cracked pepper to taste
1-2 chicken breasts (optional)
½ C fresh parmesan cheese (or feta cheese)

If you choose to add chicken, cook the chicken in a crockpot with a little broth, then shred, or grill and slice then serve on top. In a large pot add the broth, olive oil and linguini (broken in half). Make sure the linguini is submerged in the liquid then add the remaining ingredients. Place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time. Top each serving with shredded parmesan or feta.

*source: adapted from www.budgetbytes.com

Sunday, October 26, 2014

Bacon Egg McMuffins

When I asked my husband what he wanted for his birthday breakfast, he didn't hesitate at all before requesting these tasty breakfast biscuits. The man can easily pound down four in one sitting. This buttermilk biscuit recipe is golden, I tell you. I used to make these using english muffins and it was sorta womp, womp, wooooomp. Like the sad little child star that no one remembers. But now these have rocketed up to A-list star status, they're the Angelina Jolie/Brad Pitt of the breakfast menu. And now not only do you get your daily dose of delicious food, but you also heard Brad Pitt being compared to a breakfast biscuit. Your welcome.