Cream Scones

The only scone I ever tried, before this week, was a dry, tasteless, triangle which crumbled onto my lap. So I couldn't understand all the hype about scones. Finally, I caved and tried a scone recipe which was amazingly similar to cream biscuits which I will post one day after I make them again and take photos.These were not anything like the scone of 12 years ago all over the plate in crumbs, they were tender inside and crisp on the outside, had great flavor and has launched me into a "scone binge" (look for cinnamon scones later this week).

2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut into little pieces
1 large egg
1 teaspoon vanilla
1/2 cup heavy cream
3 tablespoons cream for glaze

Preheat oven to 375 F. Line baking sheet with parchment paper or grease it.

Mix all dry ingredients. Cut butter into dry mixture until it looks like course crumbs.

Mix the egg, vanilla and cream.

Add to the dry, mixing only until combined. If you want tender scones then handle as little as possible. Knead a couple times to smooth the dough on a lightly floured surface.

Roll or pat the dough, gently, into an eight inch disc.

Cut into 4 then

4 again.

Transfer to the baking sheet.

Brush with the 3 tablespoons cream.

Bake 15-18 minutes until edges are lightly golden.

These were lovely plain, but even better with some blueberry preserves.

They disappeared so fast I'm glad I snagged one for this picture. Mine!

Cheesy, Garlic Bread

Last night we had a big green salad and smokey, honey glazed chicken for dinner. Since it was all so healthy I made this gooey, cheesy bread to go with it--a little balance.

This is not an everyday delight for me because I will eat, well, let's just say-more than I need (but not as much as I would like).

Here is the recipe for enough cheesy goodness for one loaf of French bread.

2 cups shredded cheddar

1/2 cup shredded Monterey Jack 

1/4 cup shredded parmesan

1/3 cup real mayo

4 whole green onions, white and light green parts minced

dash salt

1 loaf good quality French bread

6 tablespoons butter

3 cloves garlic, pressed or minced

1 pinch Italian seasoning

Put all the cheeses in a medium mixing bowl,

mince the green onions,

add to cheese with salt and Italian seasoning.

Add the mayo,

and stir until it is all combined.

Melt the butter then add the garlic after it is melted.

Brush the bread with the garlic butter. Then put it under the broiler in the oven for 3-4 minutes until warm but not toasted. Remove from the oven, glob the cheese mixture on top of the butter. Return to oven and broil until bubbly.

Let set for 3 minutes so the cheese doesn't run off. 

Cut into 2 inch slices. Better try one before you call the family!

Chipotle Grilled Chicken

Time to get the grill out and since I was going to take photos Dave really cleaned it, well at least the part the food touched. He says it is sterile once it is hot, I say all the charred chunks may be sterile but are still yesterday's garbage. Hmm.
This chicken was easy, tender and so flavorful there wasn't much leftover but if you have any left it would make outstanding chicken salad the next day.

The night before or in the morning, rinse and pat dry 4 boneless, skinless chicken breasts. Cut slits in them every couple inches so they absorb more of the marinade flavor. I cut these in half lengthwise as well--lots of flavor and less grill time.

Place in a container or ziploc and set in the refrigerator while you make the marinade.
In a food processor bowl, put the following ingredients:
3 garlic cloves
3 black peppercorns
1 whole clove
1/4 teaspoon cumin
1 small onion
1 tablespoon olive oil
juice and zest of 1 lime
3 roma tomatoes
1 tablespoon honey
1-2 chipotle peppers canned in adobo sauce (freeze the rest of the can in a container)
Puree until smooth.

It smells wonderful!

Pour over the prepared chicken,

Toss to coat. Refrigerate overnight or all day.
Half hour before grilling, remove from refrigerator to come to room temperature. Preheat grill to medium or when coals are ready,

grill for 15-20 minutes.

Turn only a couple times so you get those beautiful grill marks.

We will be having these frequently this summer.

Next time I think I will chop them in large chunks and serve on top of a green salad with a sprinkle of shredded Monterey Jack cheese! Look for it Dave!

Creamy Tomato Soup

Whether fresh tomatoes or canned these simple, robust flavors are a hit.
 Put it together in about 15 minutes, with or without the cream it makes a wonderful appetizer or a meal in itself.
2 15 oz cans whole or diced tomatoes
1 15 oz can chicken broth
1 onion, chopped
3 garlic cloves, minced or pressed
1 tablespoon fresh oregano, minced
1 teaspoon Italian seasoning
2 tablespoons butter or olive oil
salt and pepper to taste
1 cup cream or 1/2 & 1/2
In a 3 quart saucepan, saute the onion in the butter,

add the garlic when the onion is tender, the garlic will scorch quickly so add the chicken broth immediately. 

Add the rest of the ingredients except the cream.

Now use your smart stick or potato
masher to break up all the tomatoes.

 

Add the cream.

Heat until the cream has warmed. Serve with salad and bread sticks.

Oops, this one fell in.

I see you eying that bread stick. I'll post these soon, they beat anything you'll find in a restaurant, any day!

Garlicky Pasta Salad

A potluck dinner this afternoon, I love to take dessert so I challenge myself to take some real food every once in a while. Pasta salad sounded fresh and healthy, lots of chopped veggies and topped with ample parmesan cheese, yum.

So simple, I promise. Boil a 1# box of pasta, shapes of your choice. 

Drain, and set aside.

While it is cooking, chop the following: onion, garlic, green pepper, red pepper, tomato, olives, 1/3 cup of good olive oil, 1 tablespoon Italian seasoning, salt and pepper to taste.

This is my favorite pepperoni, it is a much healthier choice, and tastes better than any other I've ever had.

Add all to the drained pasta.

Toss.

Top with 1 cup shredded or grated parmesan.

Even looks yummy from the side.

One day I had to taste it before it cooled, even better! So now we have this cold for picnics or hot topped with shredded mozzarella anytime. It works well in a crock pot set to warm for potluck meals too.

Use different veggies or substitute the olive oil and seasoning for a good Italian dressing, make it yours.