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
- 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
- Preheat oven to 425 degrees.
- Beat together the milk and egg and set aside.
- 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.
- 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.
- 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.
- 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!!
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:
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.
- 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
- 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).
- Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
- Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.
- Add the tomatoes, tomato paste, salt and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 25 minutes.
- Add the nutmeg, basil, cream, and simmer for 15 minutes, stirring occasionally until thickened.
- 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).
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!
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
- 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
- 1 1/3 cups white chocolate chips
- 6 oreos, chopped into bits
- Butter or spray a 13 x 9 pan, set aside.
- 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.
- Remove from heat and gently stir in Rice Krispies cereal until evenly coated. Fold in 10 chopped Oreos.
- Pour mixture into buttered dish and gently press mixture evenly into dish, set aside.
- In a microwave safe bowl, melt white chocolate chips on in 30-45 second intervals, stirring after each interval until melted and smooth.
- 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.
- Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens.
Source: Stylish Cuisine
Enjoy these no bake desserts!
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.
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
- 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
- Preheat the oven to 400 degrees.
- Cut peppers in half, removing seeds.
- 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.
- 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.
- Add capers, olives, green onions, shallots and parsley. Stir to mix.
- Add feta to top of plate when serving with a sprinkle of parsley and black pepper.
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.
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
- 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
- Whisk balsamic vinegar with oil, sugar and salt in a small bowl. Stir in onion and jalapeno.
- Thickly slice tomatoes and arrange on a platter. Pour dressing evenly overtop. Let stand 30 min.
- Sprinkle with mint and cheese.
From Chatelaine Magazine