Category: Recipes

Chocolate Chip Scones

The holiday weekend has come to an end as has the family bonanza. Its a nice time of year where you get to see family and friends from out of town and enjoy good meals and you get time off work. Alas, on my final day off I woke up with a sore throat and fever! Guess that leaves me sitting on the couch and watching Game of Thrones. Tee hee hee.

While this weekend was filled with brisket and matzah ball soup, last week I baked some tasty scones. I ate one and was about to have another when I decided they were safer at my neighbors. Unbeknownst to me, it was the college basketball championshipwhats that called? NCAA or something? I dunno! All I know is, I brought them to my neighbors, there were a bunch of boys there and they all enjoyed these scones. So ladies, these are a winnerbut maybe dont disrupt a beer drinking basketball party with scones it looks weird.

I would suggest serving these for breakfast, or for a brunch. They come together quickly and take no time at all to bake. Best of all, they are moist unlike most other scones Ive tried. They really are a winner, and I plan on making them again this time with different additionsmaybe blueberries?

Oh. And. Winter is coming.

Chocolate Chip Scones

Adapted from: Take a Megabite food blog, originally from Orangette

Ingredients:

  • 1/2 cup milk
  • 1 egg
  • 1/2 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 stick unsalted butter, cubed and chilled
  • 3 Tbsp sugar
  • 1 cup mini chocolate chips
Directions
  1. Preheat oven to 425 degrees.
  2. Beat together the milk and egg and set aside.
  3.  In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture with your hands. Working until you have no lumps bigger than a pea. Add the sugar and chocolate chips. Stir to mix.
  4. Take a scant 1/4 cup of the milk/egg mixture and set aside to be used for a glaze. Whisk the vanilla into the remaining milk/egg mixture and add to the dry ingredients. Bring dough together gently with a wooden spoon.
  5. Turn dough out onto a lightly floured surface and knead it no more than 12 times.  Pat dough into a round approximately 1/2 inch thick, and cut into 8 (or 12) wedges. Place on an ungreased lined baking sheet. Using a pastry brush, glaze wedges with remaining milk/egg mixture.
  6. Bake for 10-15 minutes, or until golden. Cool on a rack. Can serve with a light dusting of powdered sugar.
Happy holidays! Hope you enjoy the scones!!
– Jennie

The lost posts of 2012

I dont post everything that I make. I probably would except that Im a little bit of a stickler for perfect pictures, and when its dark outside I dont always love what my pics looks like without natural light. And there are even those days when I do have good light, but the pictures just arent right. Yes. Its a little too intense for a small blog like this to care, but I do! So here are some of those lost posts.

Thai Style Steak Salad: 

Sushi roll orzo salad:

Figs stuffed with honey and ricotta:

Chocolate and cinnamon cookies:

Lemon Crinkle Cookies

Yesterday the snow was falling heavily outside, and I watched 90210 (the original) reruns all day in my lounge pants. It was a wonderful day.

Sometimes I just need a day to do absolutely nothing. Catch up on some emails, my fave blogs, and brainless TV while being cozy up on the couch with a hot cup of tea, a fuzzy blanket and some good cookies. Its kind of like hitting pause on the stressors of life, and recuperating the life force thats needed to get through it all.

Yes. It was that kind of week, requiring that kind of day. Requiring a lot of cookies.

These lemon cookies are light, and yummy and go perfectly with a cup of tea. They are also really elegant looking (can you call cookies elegant? Im going with yes), and they are a nice addition to any dessert table or as a gift to a host/hostess.

Lemon Crinkle Cookies

Ingredients:

  • ½ cups butter, softened
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 1 teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1-½ cup all-purpose flour
  • ½ cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice.
  3.  Stir in all dry ingredients slowly until just combined, except the powdered sugar. Scrape sides of bowl and mix again briefly.
  4.  Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
  5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte.
  6. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Source: Laurens Latest

Hope you enjoy these!

Pasta Bolognese

There are a few classic meals that as a home cook, I still havent made. Ive never made hamburgers, wings, anything with turkey, any sort of pie, or jambalaya.

Yes. Jambalaya is a classic meal in my mind.

These dishes and desserts are on my food to-do-list, but on the top of that carefully crafted  list is Pasta Bolognese the all elusive and sexy meat sauce. HmmmHmmm

While it is a sauce I adore, there is unfortunately just one type of bolognese you can never beat your boyfriends mothers. To be fair, it is pretty awesome, but as Ryan so nicely put it Even if I spend 3 days slaving over my meat sauce, it will never be as good as his moms!

Who wants that kind of pressure?!?! Obviously, I do. And obviously my meat sauce was awesome, and got devoured.

But his mothers was better.

Pasta Bolognese

Ingredients:

  • 1 lb lean ground sirloin
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • 1/4-1/2 tsp red chilli flakes
  • 4 cloves garlic, minced
  • 3/4 cup dry red wine
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 tsp nutmeg
  • 1/4 cup chopped fresh basil
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese

Directions:

  1. Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, (until the meat is no longer pink and has started to brown).
  2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
  3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.
  4. Add the tomatoes, tomato paste, salt and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 25 minutes.
  5. Add the nutmeg, basil, cream, and simmer for 15 minutes, stirring occasionally until thickened.
  6. When serving, add the sauce and 1/4 cup Parmesan to the pasta and toss well.

Note: You can simmer for more or less time, depending on how much time you have. Original recipe calls for simmering for 10 minutes at step 4 and 5, but I found the flavors werent quite ready.

Recipe slightly adapted from Barefoot Contessa 

Enjoy the recipe! And please healthy it up by omitting the cream (doctors orders).

Cookies n Cream Rice Krispie Treats

Its holiday time! That means lots of good family dinners, brunches, lunchesso I get to bake! Or not.

Desserts that require minimal to no baking are ideal when you have no time to make elaborate desserts. Last weekend I was busy studying for my surgery exam, but I also had a holiday brunch. A gal like me doesnt want to go to a party empty handed, but I  couldnt spend my study day in the kitchen. Enter rice krispie treats.

While rice krispie treats sound a bit juvenile, when given a tweak they can be a fantastic addition to a dessert table. Ive made cake batter rice krispie treats  in the past that were a hit, and this time around I made a different style of them gangnam style! woohoooo!

I mean

Gosh darn it I just like to dance.

And these cookies and cream rice krispie treats just make me wanna d-a-n-c-ewhile shoving my mouth with marshmallows.

No one judges in my kitchen. Even if  youre my boyfriend, sitting on the couch in our loft, playing assassins creed and oblivious to anything around him. No one judges.

Cookies and Cream Rice Krispie Treats

Ingredients:

Squares:

  • 1/4 cup salted butter
  • 1 (10.5) oz bag mini marshmallows + an additional cup of marshmallows.
  • 6 cups Rice Krispies cereal
  • 10 oreos, chopped into bits

Topping:

  • 1 1/3 cups white chocolate chips
  • 6 oreos, chopped into bits

Directions:

  1. Butter or spray a 13 x 9 pan, set aside.
  2. Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less). Stir in marshmallows and stir constantly until melted.
  3. Remove from heat and gently stir in Rice Krispies cereal until evenly coated. Fold in 10 chopped Oreos.
  4. Pour mixture into buttered dish and gently press mixture evenly into dish, set aside.
  5. In a microwave safe bowl, melt white chocolate chips on in 30-45 second intervals, stirring after each interval until melted and smooth.
  6. Spread melted chocolate evenly over Rice Krispie treats and immediately (before chocolate hardens) sprinkle with the 6 chopped Oreos. Gently press the Oreo pieces down with your hands.
  7. Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens.

Source: Stylish Cuisine

Enjoy these no bake desserts!

– Jennie

Roasted Mediterranean Pepper Salad

Who ever said fall had to be full of squash, pumpkin and zombies (duh- halloween)?

Side Comment about Zombies: Is it normal that when I hear the theme song for the Walking Dead through the thin walls of my neighbors apartment that I want to dress up in dirt and and scare the living crap out of them? I mean, they are super loud all the timeso they deserve to poop themselves.

Right.

Its Fall. Everyone is wearing un-form fitting sweaters, layers, and cooking/baking something orange. My kitchen has never conformed to rules, if anything I step so far away from them like the time it was a seriously cold canadian winter day and I made a Thai Mango salad. Im different! So Goodbye pumpkin, hello vibrant colors!

The best thing about this salad, is how versatile it is take out what you dont like, add what you do! You can also 1) serve it with just the peppers (or the additions) as a side for many meat or fish dishes, 2) put on baguette for beautiful crostinis, 3) Toss it with arugula for a fullfilling salad.

Roasted Mediterranean Pepper Salad

Ingredients:

  • Variety of bell peppers +/- spicy pepper (like jalepeno)(4-6)
  • 1 clove of garlic, minced
  • 1 tbsp green onion, chopped
  • 1 tbsp shallots, diced
  • 1 tbsp capers, drained
  • 1 tbsp kalamata olives, chopped
  • Feta cheese
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
Directions:
  1. Preheat the oven to 400 degrees.
  2. Cut peppers in half, removing seeds.
  3. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins and slice sections of pepper into 1/4-inch wide strips.
  4. Toss peppers with oil, lemon juice, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
  5. Add capers, olives, green onions, shallots and parsley. Stir to mix.
  6. Add feta to top of plate when serving with a sprinkle of parsley and black pepper.
Adapted from smitten kitchen
Hope you enjoy this salad! You can change it to how you like it, and serve it in a number of ways! Its a go-to at my table when it needs an extra pop of color.
– Jennie

Roasted Mediterranean Pepper Salad

Who ever said fall had to be full of squash, pumpkin and zombies (duh- halloween)?

Side Comment about Zombies: Is it normal that when I hear the theme song for the Walking Dead through the thin walls of my neighbors apartment that I want to dress up in dirt and and scare the living crap out of them? I mean, they are super loud all the timeso they deserve to poop themselves.

Right.

Its Fall. Everyone is wearing un-form fitting sweaters, layers, and cooking/baking something orange. My kitchen has never conformed to rules, if anything I step so far away from them like the time it was a seriously cold canadian winter day and I made a Thai Mango salad. Im different! So Goodbye pumpkin, hello vibrant colors!

The best thing about this salad, is how versatile it is take out what you dont like, add what you do! You can also 1) serve it with just the peppers (or the additions) as a side for many meat or fish dishes, 2) put on baguette for beautiful crostinis, 3) Toss it with arugula for a fullfilling salad.

Roasted Mediterranean Pepper Salad

Ingredients:

  • Variety of bell peppers +/- spicy pepper (like jalepeno)(4-6)
  • 1 clove of garlic, minced
  • 1 tbsp green onion, chopped
  • 1 tbsp shallots, diced
  • 1 tbsp capers, drained
  • 1 tbsp kalamata olives, chopped
  • Feta cheese
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
Directions:
  1. Preheat the oven to 400 degrees.
  2. Cut peppers in half, removing seeds.
  3. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins and slice sections of pepper into 1/4-inch wide strips.
  4. Toss peppers with oil, lemon juice, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
  5. Add capers, olives, green onions, shallots and parsley. Stir to mix.
  6. Add feta to top of plate when serving with a sprinkle of parsley and black pepper.
Adapted from smitten kitchen
Hope you enjoy this salad! You can change it to how you like it, and serve it in a number of ways! Its a go-to at my table when it needs an extra pop of color.
– Jennie

Tomato Salad with Feta and Mint

The smell of tomato had been wafting through every market/grocery store this past little while. They are beautiful shapes and colors and are screaming to be used. Except if youre cooking for my boyfriend he hates tomatoes!

So, it was not a great idea last summer to make a meal in which tomatos played a role in every dish. You know, like brushetta, tomato and buffalo mozarella salad and spaghetti with fresh tomoato sauce. No, that would just be silly.

Isnt he a lucky guy to have a gal like me?? oops.

So this year, I knew that it would only be fair to eat all the tomatoes by myself. And boy, I was a lucky gal! The sweet tomatoes with the spicy peppers and smooth cheese all amazing!

Tomato Salad with Mint & Feta

Ingredients:

  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 small red onion, thinly sliced
  • 1 jalapeno, seeded and finely chopped
  • 4 to 6 large tomatoes, preferably a mix of red and yellow
  • 1/4 cup shredded fresh mint
  • 1/4 cup crumbled feta cheese

Directions:

  1. Whisk balsamic vinegar with oil, sugar and salt in a small bowl. Stir in onion and jalapeno.
  2. Thickly slice tomatoes and arrange on a platter. Pour dressing evenly overtop. Let stand 30 min.
  3. Sprinkle with mint and cheese.

From Chatelaine Magazine 

Tomato Salad with Feta and Mint

The smell of tomato had been wafting through every market/grocery store this past little while. They are beautiful shapes and colors and are screaming to be used. Except if youre cooking for my boyfriend he hates tomatoes!

So, it was not a great idea last summer to make a meal in which tomatos played a role in every dish. You know, like brushetta, tomato and buffalo mozarella salad and spaghetti with fresh tomoato sauce. No, that would just be silly.

Isnt he a lucky guy to have a gal like me?? oops.

So this year, I knew that it would only be fair to eat all the tomatoes by myself. And boy, I was a lucky gal! The sweet tomatoes with the spicy peppers and smooth cheese all amazing!

Tomato Salad with Mint & Feta

Ingredients:

  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 small red onion, thinly sliced
  • 1 jalapeno, seeded and finely chopped
  • 4 to 6 large tomatoes, preferably a mix of red and yellow
  • 1/4 cup shredded fresh mint
  • 1/4 cup crumbled feta cheese

Directions:

  1. Whisk balsamic vinegar with oil, sugar and salt in a small bowl. Stir in onion and jalapeno.
  2. Thickly slice tomatoes and arrange on a platter. Pour dressing evenly overtop. Let stand 30 min.
  3. Sprinkle with mint and cheese.

From Chatelaine Magazine 

Funfetti Sprinkle Cookies

The sprinkles are back in full force. You know what that means I feel old again and need to make something silly and fun to feel like my young self again.

funfetti cokies

This time, my aging was felt when I walked across campus with my fresh fruit and veggies, excited to go home for a night of cooking and studying. As I cheerfully walked along doing bicep curls with my groceries (gotta get that workout in!), I group of youngins rolled into my bicep curling space. They were sporting neon color shirts, backwards caps, and a glazed over look.

Welcome to frosh week! Yee-Haw!

This month Im working in the Emergency Room and the froshers are flocking in! As I stitch their wounds and get questions about STIs, should I nonchalantly warn them that soon enough they will feel old and tired in the real world? Or is having me awkwardly stitch/smile/giggle enough?

Obvious choice there medicine now and awkward old lady grumblings later.

Note: recipe calls for almond extract you can find it right next to he vanilla extract in your grocery store, its an easy find.

Funfetti Sprinkle Cookies:

Ingredients:
  • 1 cup Butter, Room Temperature
  • 1-¼ cup Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 whole Egg
  • 2-½ cups Flour
  • ¼ cups Cornstarch
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Rainbow Jimmie Sprinkles
  • 2 Tablespoons Nonpareil Sprinkles

Directions:

  1. Preheat the oven to 375ºF.
  2. Cream the butter and sugar in your stand mixer/hand mixer for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.
  3. In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in all the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).
  4. Scoop cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges and baking time will vary on the size of cookie you make. Check them around 10 minutes, then 12, and so on.)
  5. Cool on a wire rack. Store in an airtight container up to 4 days.

Hope you enjoy these fun cookies and enjoy the start of a new school year! Just know if you hurt yourself you may come face-to-face with meand my new stitching skills. Muahah.

– Jennie