Cheddar Chipotle Scones

Seriously, what is better than a warm scone on a winter's day? These scones were fabulous! I can't believe they only have 3 tablespoons of butter! Next time I make these, I will use even more chipotle. The flavor was great, but I personally would have liked it even stronger. That being said, the kids loved these and they were not even close to being too spicy for them. This recipe is from Serious Eats. I could not believe how flaky these were, and I even subbed Greek yogurt for the sour cream! Try these, they would be fantastic with some spicy Italian sausage added.

Cheddar Chipotle Scones
2 c. AP Flour
1 T. baking powder
1/2 t. salt
3 T. butter, cold and cut into small pieces

3/4 c. sour cream (I used Greek yogurt)
1/2 c. sharp shredded cheddar
1  minced chipotle pepper in adobo
1 T. water
1 egg, beaten

Preheat oven to 350.Combine dry ingredients and cut in butter using pastry blender or 2 forks, until resembles coarse crumbs. Combine sour cream, cheese, pepper, water and egg and mix well. Fold into dry ingredients mixing just until combined. Knead into 8" round slab and cut into 8 wedges. Bake for 15-25 minutes until golden.

Mushroom and Pecorino Tarts

Here is another hit recipe from the cookbook Fresh Flavor Fast. Puff Pastry and I don't have the best history. What I mean to say is that I absolutely LOVE the taste of puff pastry, but my previous attempts working with it have not been the most successful or attractive feats. This meal was quick and incredibly delicious. These would be great made into miniatures for an appetizer as well. The only change I made from the original recipe is the amount of mushrooms used. The original calls for 1 1/4 lbs. of mushrooms, and I used an 8 oz. package and even had extra.

Mushroom and Pecorino Tarts
1 sheet frozen puff pastry, thawed (mine took about 45 minutes)
1 T. olive oil
8 oz. fresh mushrooms (cremini, shiitake, button) thinly sliced
3/4 c. grated Pecorino Romano cheese
2 T. fresh chives, chopped

Preheat oven to 400. Roll puff pastry out and cut into 4 equal squares. Score each square, leaving a 1" border and pierce the dough inside the border using a fork. (see example below). Refrigerate for 10 minutes. Bake until golden, turning sheet halfway through. About 10-12 minutes.
Meanwhile in medium-high skillet heat oil. Add mushrooms. Season with salt and pepper. Cook until tender 6-8 minutes.

Sprinkle 1/2 c. of the cheese evenly over the center of the 4 squares. Top with mushrooms and remaining cheese. Return to oven until lightly browned. Sprinkle with chives to serve.

 

Greta and Miles rating: They both loved this and ate every last bite! Greta even ate some of my extra sauteed mushrooms.

Sea Scallop Gratin

The Joy of Cooking is a classic cookbook. Even people who don't cook have heard of The Joy of Cooking. Of course it is a classic for a reason. It covers everything. It has the very best pumpkin bread recipe. And this recipe, my friends is exquisite! This is the perfect "someone special is coming for dinner" recipe. It is quick, easy and so luxurious and delicious. It can be served as an appetizer or entree. I like to serve it over linguine. Try it, you will not regret it! I have made a few minor changes to the original.

Sea Scallop Gratin
2 T. butter, melted
3/4 c. breadcrumbs (I use panko)
6 T. grated Parmesan
1 t. dried thyme
1/4 t. salt
ground pepper, to taste

1 T. butter
2 shallots, minced (I've used 1/4 c. white onion as well)
3 garlic cloves, minced
8 oz. mushrooms, cleaned and quartered
1 t. salt

1/4 c. dry white wine
1 c. heavy cream
12 oz. sea medium scallops cut horizontally in half (or small scallops whole)
1 t. lemon juice

Combine 2 T. melted butter with breadcrumbs, cheese, thyme, salt and pepper. Mix well using hands.
Melt 1 T. butter in skillet and add shallots and garlic. Cook until softened and add mushrooms and 1 t. salt. Cook until softened, about 7 minutes. Add 1/4 c. wine and simmer 3-5 minutes. Add cream. Boil until thickened, about 5 minutes. Preheat broiler. Add scallops to sauce and cook until no longer translucent. 1-2 minutes. Remove from heat and add lemon juice. Pour mixture into baking dish and top with Parmesan/breadcrumb mixture. Broil until brown and bubbly. ENJOY!

Greta and Miles rating: The kids LOVE this! This is a special occasion meal at our house :)

Walnut & Honey Pizza

I admit, I am a recipe stealer. I purposely try to make "knock-off" recipes from restaurants that I love.

Do I feel bad about this? Not one iota! This recipe is based off of a dish at a local restaurant. They use blue cheese, I used goat cheese; either is divine!

Walnut & Honey Pizza

-Premade Pizza crust (either homemade or from a bakery...a good one)

-Handful of walnuts

-1/3 c.(more or less) goat cheese (or blue cheese)

-Honey

-*Balsamic reduction

-Olive Oil

-Salt and Pepper

*To make a balsamic reduction, pour 1 1/2 c. balsamic vinegar in sauce pan and a pinch of sugar. Bring to a boil. Reduce heat to medium. Continue to cook until enough liquid evaporates and the vinegar has the consistency of syrup. Set aside.

Preheat oven per pizza crust's instructions. While oven is preheating, brush crust(s) with olive oil and sprinkle with salt and pepper. Sprinkle crust with cheese and walnuts. Bake until crust is done and cheese is bubbly. Remove from oven and drizzle with balsamic reduction and honey (be generous with the honey) Sprinkle once more with salt and pepper.

Greta and Miles rating: They LOVED this. Miles had three pieces!!

Taco Hummus

We love hummus. Taco hummus is hummus on an entirely different level. This recipe is GREAT! And I didn't even have all of the ingredients on hand. As I was eating some of this, I was thinking that it would even be a great replacement for meat in tacos! The kids really liked this too. The original recipe is from Savory, Spicy, Sweet, I have altered it a bit because I was out of tahini, paprika and onion powder---but I didn't miss those things. I did have to add a little more olive oil and some water to get to the right consistency.

Taco Hummus

Ingredients:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/4 cup extra-virgin olive oil, plus oil for drizzling
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper to taste
water (as needed to get the right consistency)

Combine all ingredients in food processor and blend until creamy. Serve with pita chips, veggies, corn chips or even on toasted bread.

Sweet Potato Fries

This is one of my favorite side dishes. I don't even like French fries, but sweet potato fries are another story! This is a Giada De Laurentiis recipe. The dipping sauce goes very well with the fries and also works perfectly on my open faced salmon sandwiches!

SWEET POTATO FRIES
3-5 Sweet potatoes, cut into 1x5" fries
3 T. olive oil
2 T. chopped fresh basil
2 t. salt
1/2 t. black pepper

GARLIC MAYO DIPPING SAUCE
3/4 mayonnaise
1-2 cloves garlic, minced
1 T. lemon juice

Preheat the oven to 400.
Place the sweet potato fries on a foil-lined baking sheet and toss with the olive oil. I like to place the fries on a cooling rack on the baking sheet to keep the fries from sticking to the sheet. Bake until golden, about 30-45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.

White Bean Dip with Pita chips

Another great recipe from the Everyday Italian book! The chips were especially good.

White Bean Dip with Pita Chips
4 pita breads, split horizontally in half (I used whole wheat)
2 T. plus 1/3 c. olive oil
1 t. dried oregano
1 1/2 t. salt
1 1/4 t. pepper
1 can cannellini beans, drained and rinsed
1/4 c. loosely packed, fresh flat-leaf parsley (I used 1 T. dried)
2 T. fresh lemon juice
1 garlic clove

Preheat oven to 400. Cut or tear pita into wedges and arrange over baking sheet. Brush with 2 T. oil and sprinkle with salt, pepper and oregano. Bake 8 minutes turn over and then bake an additional 8 minutes or until crispy and golden.
Meanwhile combine beans, parsley, lemon juice, garlic 1/2 t. salt, 1/4 t. pepper in bowl of food processor aand pulse. Gradually add remaining oil. Pulse and serve with chips.

Coconut Shrimp with Raspberry-Lime sauce

What a lovely dinner for a summer night!
The recipe for the shrimp is from the Better Homes and Gardens cookbook.

Baked Coconut Shrimp
24 fresh or frozen jump shrimp in shells
2 T. cooking oil
1 1/2 c. unsweetened, shredded coconut, toasted (5 minutes at 350 degrees)
1/4 c. cornstarch
1 T. sugar (I would use 2 T. next time)
1/2 t. salt
3 slightly beaten egg whites

Thaw shrimp, if frozen. Peel and devein, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
Spread oil on the bottom of 15x10x1" baking pan. Set pan aside. In large shallow dish combine coconut, cornstarch, sugar, and salt. In another small shallow dish place egg whites. Dip shrimp into the egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp on prepared pan. Bake in a 400 degree oven for about 10 minutes or until shrimp is opaque and coconut is golden, turning once. Serve with sauce.

Raspberry-Lime Dipping Sauce
1/2 c. Mayo
3 T. seedless, red raspberry jam
2 t. lime juice

Mix ingredients well. Chill until ready to serve.
Greta's rating: She ate it up! She really liked the dipping sauce :)

Blue Cheese Rolls

If you like blue cheese....even just a little- these are heavenly! I will definitely use this easy, fast delicious recipe many, many times in the future. These would be great as an appetizer or with a meal. The recipe is from The Pioneer Woman Cooks! If you have not visited her website- please do. It is a lot of fun and her recipes have step by step photos and instructions that are great for beginner cooks! I split this recipe in half and it was MORE than enough for my husband, daughter and I.


Blue Cheese Rolls

2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits

Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

Greta's rating: She could not get enough of these!

Hummus

mmmmm! Homemade hummus! I've made homemade hummus before, but have always used canned chickpeas. This time I spent the extra time to soak dried chickpeas, then cook them. I must say, it made a huge difference.

Hummus
2 c. dried chickpeas, soaked then cooked, then chilled
1T. olive oil
2T. lemon juice
1 T. Tahini
2 cloves garlic
1/8 T. cayenne pepper
1 t. salt
black pepper to taste
water to reach desired consistency, I used 2 T.

Combine all ingredients in food processor and blend until creamy. Serve with extra olive oil drizzled on top. Serve with veggies and pita chips.