Hash Browns, Bacon and Egg Bake

Hash Browns, Bacon and Egg Bake

Hash Browns, Bacon and Egg Bake

It was a holiday weekend with time to prepare a leisurely breakfast.  One of our favorite breakfasts consists of bacon and eggs with home fries or hash browns.  But instead of preparing them all separately, my thought was to mix them all up into a baked casserole.   This is how it all came together….

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It took about 15 minutes to assemble, and 45 – 50 minutes baking time, so while it baked I was able to make a fresh fruit salad to go along with it.  This turned out to be a savory mixture of eggs, cheese, bacon, hash brown, and spices, that got us off to a great start.  Keep this one in mind if you’re planning a busy weekend, and need a hearty start to get you going.

HASH BROWNS, BACON AND EGG BAKE

Yield:  about 6 servings

Ingredients:

  • 4 cups frozen shredded hash brown potatoes,
  • 1 1/2 cups shredded Colby-Jack cheese blend
  • 6 eggs,  or 3 whole eggs, and 1/2 cup egg beater substitute
  • 1/2 cup milk
  • 1 teaspoon garlic-herb seasoning blend
  • 1/2 tsp. red pepper sauce
  • 4 – 5 slices bacon, precooked and crumbled
  • jarred salsa, if desired, for serving

Directions:

1.  Spray an 8-inch square baking dish with non-stick spray.  Preheat the oven to 350*F.

2.  In a large bowl, mix together the potatoes, crumbled bacon, and 1 cup of cheese.  Spread evenly in the baking dish.

Spread potatoes, bacon and cheese evenly in bottom of baking dish,

Spread potatoes, bacon and cheese evenly in bottom of baking dish,

3.  In a medium bowl, beat the eggs thoroughly with a wire whisk.  Add the milk,  herb blend seasoning and hot sauce.  Blend well.  Pour over potato-cheese mixture.

 

Mix up egg mixture and pour over potato layer,

Mix up egg mixture and pour over potato layer,

Sprinkle remaining 1/2 cup cheese evenly over all.

Top with remaining cheese.

Top with remaining cheese.

4.  Bake in 350* oven for 45-50 minutes.  When cooked, a knife inserted just off-center, should be “clean” when removed.  Let stand 10 minutes before cutting into squares for serving.  Serve with salsa if desired.

 

Cheese on top gets browned and crusty.

Cheese on top gets browned and crusty.

Cut into squares to serve.

Cut into squares to serve.

Nice with a little salsa to spice it up.

Nice with a little salsa to spice it up.

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SOURCE:   A Carolyn’s Original

Bacon-Cheddar Chicken Tenders

Bacon-Cheddar Chicken Tenders

Bacon-Cheddar Chicken Tenders

Kids love chicken nuggets or chicken tenders, but how about adults?  Do you love them, too?  I know I do, yet I hardly ever think to make them.   With the laid-back holiday weekend just past, I wasn’t doing any heavy-duty cooking.   I just wanted to eat foods that were easy, and able to lend themselves to a picnic on the back porch.   No fancy serving dishes, or china plates with this meal.

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So with a package of boneless chicken breasts on hand,  I cut them into “fingers” and came up with this way of cooking them in the oven that resulted in crispy cheesy chicken dippers that were so easy to make and seriously delicious to eat.  These are friendly to kids and adults alike.  They can be used for snacking or as the basis for a whole meal, as I did here.  They were served with my mashed potato salad, celery and carrot sticks and ranch dressing to dip them in.  Mr. D. thought they were wonderful, and claimed the left-overs for his lunch this week.   What was the perfect dessert with this meal?   Brownie sundaes, of course 🙂

BACON-CHEDDAR CHICKEN TENDERS

Yield:   4 servings

Ingredients:

Line up pans in the order chicken will be dipped.

Line up pans in the order chicken will be dipped.

  • non-stick pan spray
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1/2 cup plain panko crispy bread crumbs
  • 1/2 cup finely shredded cheddar cheese, about 2 oz.
  • 1 (3-0z.) jar cooked real bacon bits
  • 1 pkg. uncooked chicken tenders, or skinless, boneless breasts, cut into strips
  • Ranch dressing for dipping, or make a chive and sour cream sauce, or
  • For sauce with a kick to it, try equal amounts mayo and sour cream plus add some sriracha sauce to it.

Directions:

1.  Heat oven to 400*F.  Spray a large cookie sheet with cooking spray.

2.  In a shallow foil pan or bowl, place the flour;  in another similar pan or bowl, place the egg.  With a wire whisk, lightly beat the egg with 1-2 teaspoons of water.

3.  In another deeper container, place the panko crumbs, cheese and bacon bits.

Panko, bacon, cheese mixure.

Panko, bacon, cheese mixure.

Dip the chicken first into the flour to coat, then the egg, and then into the crumb mixture, turning to cover all sides.  Place chicken on the cookie sheet.

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4.  Bake 15 – 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.  Serve with dipping sauce.

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SOURCE:  A major adaptation of a recipe from Pillsbury

Mashed Potato Salad

Mashed Potato Salad

Mashed Potato Salad

 

Unlike most potato salads that have chunks or cubes of potato in them, this one is a mashed potato salad.  A friend of mine made this for a pot-luck dinner, and we thought it was so different and tasty that I had to have the recipe.  This style potato salad has now become our favorite.  It is absolutely awesome.  It is super popular whenever I bring it anywhere, and I get asked for the recipe all the time.

The recipe is easy to prepare and very flexible allowing you to include additional ingredients that you love, but this is the way we like it best.  It can be served warm or chilled, its just great either way. You can include or omit the chopped egg, and sometimes I add some cooked, crumbled bacon.  Mr. D. asks for it whenever we have a picnic meal.  Try it the next time you’re making a potato salad, and you’ll see why we like it so much.

The best darn potato salad!!

The best darn potato salad!!

When I mash the potatoes, I leave them a little rough for more texture, but some people like their potatoes mashed well so the salad is more creamy.  It’s really just a matter of personal preference.  Also, some people have told me they use dill pickle relish and dill pickle juice, and some folks don’t peel their potatoes.  Leaving the skins on the potatoes makes the salad more “rustic”, but good never-the-less.

MASHED POTATO SALAD

Yield:   Serves 8

Ingredients:

  • 2 pounds potatoes,  white or Yukon GoldIMG_7393
  • 1 small sweet onion, or scallions, chopped
  • 2 hard-cooked eggs, chopped
  • 1/2 cup diced celery
  • 1/4 cup sweet pickle relish
  • salt and black pepper to taste
  • 1 cup mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 2-3 tablespoons sweet pickle juice

Directions:

1.  Peel potatoes, cut into chunks, and place into a large saucepan.  Cover with cold water and salt lightly.  Bring to a boil.  Reduce heat to medium-low and simmer until tender, about 20 minutes.  Drain and transfer potatoes to a large bowl.

2.  Mash potatoes with a potato masher.  Stir in onion or scallion, eggs, celery, pickles, salt and black pepper.

Add eggs, celery, onion or scallion and salt and pepper to mashed potatoes.

Add eggs, celery, onion or scallion and salt and pepper to mashed potatoes.

Mix mayonnaise, pickle juice, and mustard in a separate small bowl;  pour over potatoes and mix well.  Salad may be served at this point while it is still warm, or cover and refrigerate at least 1 hour to chill before serving.

 

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SOURCE:  adapted from a friend’s recipe

 

 

Whole Wheat Brownies

Whole Wheat Brownies

Whole Wheat Brownies

The start of the holiday weekend, and there we were with no desserts on hand.  Horrors!!  How can you even think of having a cookout without some kind of dessert to end the meal.  Just about everybody loves brownies, the fudgy-er the better.  And if a person wanted to add a scoop of ice cream and maybe a tiny drizzle of chocolate sauce, I certainly would be the last one to object.  Sooooo, brownies it is.

Was that a brownie sundae you wanted?

Was that a brownie sundae you wanted?

Let me see what I can do to make them “healthy”.   Gee, is there really such a thing as a healthy brownie?   Martha Stewart seems to think so, therefore I’ll take her word for it.  These whole wheat brownies get a healthy boost from whole wheat flour and applesauce, while cocoa powder and semisweet chocolate make them nice and fudgy;  really deep, dark and moist, but not heavy.

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WHOLE WHEAT BROWNIES

Yield:   Makes 16

Ingredients:IMG_7385

  • 6 tablespoons ( 3/4 stick) unsalted butter
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 1 cup light brown sugar, packed
  • 1  1/4 cup unsweetened apple sauce, or Lighter Bake
  • 1 large egg
  • 8 oz. semisweet chocolate, chopped
Lighter Bake is made from applesauce.

Lighter Bake is made from applesauce.

Directions:

1.  Preheat oven to 350*F.  Butter or spray an 8-inch square baking dish.  Line it with parchment paper; leaving a 2″ overhang on all sides.  Butter or spray the parchment paper.

2.  Place butter and 6-oz. of the chocolate in a heat proof bowl set over (not in) a pot of simmering water;  stir until melted.  remove from heat and set aside to cool slightly.

Butter and chocolate melted together.

Butter and chocolate melted together.

3.  In a medium bowl, whisk together the flours, cocoa powder, baking powder, salt and soda.

Mix dry ingredients together.

Mix dry ingredients together.

4.  In a large bowl, stir together the sugar, applesauce and egg.  Stir chocolate mixture into sugar mixture.  Add flour mixture and stir just to blend.

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Pour into prepared baking dish and top with the remaining 2 ounces of chopped chocolate.

Top batter with remaining chopped chocolate.

Top batter with remaining chopped chocolate.

5.  Bake about 40 minutes until a toothpick inserted in the center comes out with moist crumbs attached.  Let cool in pan on a wire rack.  Use the parchment to lift from the pan, cut into 16 squares.

Lift brownies from pan with parchment paper.

Lift brownies from pan with parchment paper.

Cut into squares to serve.

Cut into squares to serve.

 

SOURCE:   MarthaStewart.com

Greek-Style Chicken Breasts

Greek-Style Chicken Breasts

Greek-Style Chicken Breasts

Do you like to buy olives from the olive bar in the supermarket?  I love them, and frequently buy an assortment to have on hand.  I like to include olives in a mixed green salad, or add them to the salads I prepare for our lunches.  As luck would have it,  I had just returned from my grocery shopping on the very day that I came across this recipe for Greek-Style Chicken that called for kalamata olives.  With the olives on hand I knew I had everything necessary to prepare this fantastic entree.

Grilled Chicken goes Greek!

Grilled Chicken goes Greek!

Besides being very tasty, this meal can be prepared in just about 30 minutes.  The recipe as it was printed contained a recipe for herbed potatoes, and when I cooked the chicken, I prepared the herbed potatoes as well.  So I’m including them here for you also.  This meal goes together so easily and is really good.  I would not hesitate to serve this to guests, who would think you spent longer on its preparation than you actually did.  Many of you may be grilling now that summer has officially arrived, and the chicken would be lovely cooked out on the grill, then topped with the onion-tomato-olive mixture.

GREEK-STYLE CHICKEN BREASTS

Yield:   Serves 4

Ingredients:IMG_7168

  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1  1/2 Tbsp. olive oil
  • 1  3/4 cups vertically sliced onion
  • 1 Tbsp. minced garlic
  • 12 – 14 pitted kalamata olives, chopped
  • 1 medium tomato, halved and sliced
  • 1/4 cup chopped fresh parsley
  • 2 tsp. chopped fresh oregano  (or 3/4 tsp. dried)
  • 2 tsp. fresh lemon juice
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
Tomatoes and olives ready for the pan.

Tomatoes and olives ready for the pan.

Directions:

1.  Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Sprinkle chicken with salt and pepper.  Add chicken to pan; cook 6 minutes on each side or until done.

Grilling the chicken

Grilling the chicken

2.  Heat a large skillet per medium-high heat.  Add oil to pan; swirl to coat.  Add onion and garlic, sauté 4 minutes.

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Add olives and tomatoes;  cook 3 minutes or until tomato begins to break down, stirring occasionally.

 

This smells fantastic!!

This smells fantastic!!

Remove pan from heat; stir in parsley, oregano and lemon juice.  Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.

Spoon sauce over chicken and sprinkle with feta cheese.

Spoon sauce over chicken and sprinkle with feta cheese.

 

HERBED POTATOES

Place  1 1/4 pounds baby gold potatoes – or medium yukon gold potatoes, quartered – in a large saucepan.  Cover with water and cook 14 minutes or until potatoes are tender; drain.

Combine 1 tablespoon melted butter, 1 tablespoon white wine vinegar, 2 teaspoons extra-virgin olive oil, 2 teaspoons chopped fresh oregano leaves, 1/2 teaspoon ground black pepper, and 1/4 teaspoon kosher salt in a large bowl, storing with a whisk.  Add potatoes and toss to coat.  Garnish with parsley or oregano leaves, if desired.

If you have extra time you can roast rather than boil the potatoes.  Toss them in the vinaigrette mixture, and bake at 400*F for 30 minutes, stirring after 20 minutes.  This is what I did to get the version you see below.

Oven Roasted Potatoes

Oven Roasted Potatoes

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SOURCE:   Cooking Light

Lemon Tarts

Lemon Tarts

Lemon Tarts

Sometimes being put on the spot with only a short amount of time does wonders for the imagination.  With very little time to plan and pull this off in grand style, I was asked to provide a dessert;  a “small finger-food” type that would not require a fork to eat it.  As most of you know by now, I would not be one to turn up with a pan of brownies cut into small squares.  I needed to come up with something with a little more pizzazz!!

So, an idea clicked into my head based on a picture I had seen of lemon-filled cookies.  I expanded on that concept and turned what would have been the cookie into a small tart, by pressing the dough into mini muffin pan/cups. Once baked, but still warm, I made a depression in the center of each one with a cork, then I filled it with lemon curd.   For this recipe I made a sugar cookie dough because I thought the sweetness of sugar cookie would be a nice contrast to the tart lemon curd.  As a time saver you could use a roll of refrigerated sugar cookie dough sliced and pressed into the mini-muffin pans to make the tart.  Lemon curd is available at the supermarket in the area where jams and jelly are displayed,  or of course, you could make your own, but this is intended as a quick recipe….let’s not do extra work here.

These are as yummy as they look.

These are as yummy as they look.

For a quickie dessert recipe, it got lots of compliments.  For the presentation, I dusted the whole tray of lemon tarts with confectioners’ sugar and topped each one with a small wedge of citrus-flavored jellied fruit slice candy.  When Mr. D. saw these going out the door with me, he said, “did you save any for us?’  Unfortunately I didn’t, so I really hoped I would be able to bring one or two home for him to sample.  (P.S. I rescued four.  You know—just to keep him happy.)

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LEMON TARTS

Yield:   Makes 36

Ingredients:

Simple Sugar Cookies:

  • 1 cup butter, softened
  • 1  1/4 cups confectioners’ sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Filling:

  •  1 ( 10-ounce) jar lemon curd

1.  In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking powder and salt; gradually add to the creamed mixture.  Shape into 2 rolls, wrap each in plastic wrap.  Refrigerate for at least an hour or until firm.

2.  Preheat oven to 350*F.  Lightly grease each cup of the mini-muffin pans.  (Need 3 mini-muffin pans)

3.  Unwrap dough; slice into 36 slices.  Place each slice into a mini-muffin cup.  Using your fingers press the dough up the sides of the pan to form a “cup”.

Form dough into "cups" with your fingers.

Form dough into “cups” with your fingers.

4.  Bake at 350*F.  for 8 – 10 minutes.

5.  While the tarts are still warm, use a cork or small spoon to make a depression in the top of each one.  Do not go all the way to the bottom.  When the tarts have cooled, remove from the pans, and fill the depressions with lemon curd.

Make perfect depressions with a cork.

Make perfect depressions with a cork.

These will keep at room temperature for 2-3 days.

6.  To serve, dust the tops with a light coat of confectioners’ sugar, and decorate as desired.

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SOURCE:  Carolyn’s Originals, cookie recipe from Taste of Home

 

Avocado-Mango Salsa (with roasted corn chips)

Avocado-Mango Salsa with roast corn chips.

Avocado-Mango Salsa with roast corn chips.

Sometimes you just gotta have a snack!   And if that snack is good for you, you’ll have waaay less guilt while you munch away.  So is anything better to snack on than salsa and chips?    Not in my house there isn’t.

Munch away on this!!

Munch away on this!!

I think most people know how good avocados are for us.  Each serving of this snack provides more than half the daily requirement of  potassium and is also a good source of fiber and monounsaturated fat.  A serving of 3 tablespoons of salsa and 6 chips is only 92 calories.  Use your own judgement in deciding if you can have more than 1 serving?????  It is so good I think you will want to have more.

Whoever had the idea to combine these ingredients was really on to something:  creamy avocado, sweet mango, spicy cilantro, and tangy lime.  They just belong together.  Add in the crispiness of corn tortillas sprinkled with a little salt.   WOW!  Mr. D. says it’s the best salsa he’s ever had.  He’s become bored with the usual red salsa(s) that are tangy and spicy.  This makes a nice change from all that and it might even be considered “addicting”.

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If you would love to have a bowl of this yumminess pop up in front of you right now, you are not alone.  But hang on for a bit, because it only takes a few minutes to make it.  Part of the enjoyment of this salsa is the chunkiness of the avocado and mango, so don’t mash them.  Once mixed, let the mixture stand for 10 minutes to allow flavors to blend.  We loved the home-made chips too.  They are very crisp and have just a tad of salt sprinkled on them.  A tiny bit more salt in the salsa is all that’s needed to bring this whole taste experience together in a big way.

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AVOCADO-MANGO SALSA with ROASTED CORN CHIPS

Yield:   about 12 servings  (serving size is 3 tablespoons salsa and 6 chips)

The colors of the ingredients make it appetizing.

The colors of the ingredients make it appetizing.

Ingredients:

  •  12 (6-inch) corn tortillas, each cut into 6 wedges
  • cooking spray
  •  1/4 teaspoon kosher salt, divided
  • 1 1/4 cups chopped peeled avocado
  • 1 cup chopped peeled mango (the golden mango is an Ataulfo mango)
  • 1 tablespoon finely chopped cilantro
  • 4 teaspoons fresh lime juice
  • cilantro sprigs, for garnish, optional

Directions:

1.  Preheat oven to 425*F.

2.  Arrange tortillas wedges in a single layer on baking sheets coated with cooking spray.  Coat wedges with cooking spray.  Sprinkle 1/8 teaspoon salt evenly over the wedges.  Bake at 425* for 8 minutes or until crisp.

Cut each tortilla into 6 wedges.

Cut each tortilla into 6 wedges.

Spread out on a baking sheet and spray with cooking spray,

Spread out on a baking sheet and spray with cooking spray,

They become crispy and golden.

They become crispy and golden.

3.  Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently.  Garnish with cilantro sprigs, if desired.  Let stand 10 minutes.  Serve with chips.

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SOURCE:  Cooking Light

Vietnamese Tilapia with Turmeric and Dill

Vietnamese Tilapia with   Turmeric and Dill

Vietnamese Tilapia with
Turmeric and Dill

Tilapia is one of the most consumed fish species in the U.S.  It has become one of our favorites, and I cook it frequently.  Turns out tilapia has a lot going for it.   It’s pretty inexpensive, especially if purchased in quantity (like 2 pounds or more), as filets that are individually flash frozen and vacuum sealed.  I like that I can remove just the quantity I need for a specific recipe.

Sustainably farmed versions are easy to find, an important consideration, since so many wild fish species are threatened around the world.  Flavor-wise, tilapia has a very mild, white, flaky flesh that, I think, is a virtue.   It’s a great starter fish for kids or anyone who thinks that all seafood is too “fishy”.  Cooks can take advantage of its neutral flavor by using it as a base for many flavor approaches, ranging anywhere from South American, to Mediterranean to Southeast Asian.

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Tilapia is a lean, low-calorie source of protein that’s low in saturated fat, so it’s a good choice for healthy eating.  Although it’s not an omega-3  powerhouse like salmon,  a 3-ounce portion of cooked tilapia still has 10% of your daily omega-3 needs.

This mild white fish holds up well to sautéing, breading, steaming, or whatever you can think to do with it.  It won’t fall apart on you in the pan.   It is one of the easiest, most versatile fish to cook with and it can stand whatever heat your kitchen can dish out!

If you have never cooked with tilapia this recipe will introduce you in a big way;  the fish loves flavor and color.   A killer marinade of shallots, fish sauce, toasted sesame oil, garlic and turmeric penetrates the fish and gives it a beautiful golden color. When you sear the fish in a hot-hot pan (cast iron is best) it gets fantastically browned.   This was a new way to prepare it for me and one that I won’t forget.  We loved the Southeast Asian flavors.  Serve it with rice and a green vegetable for an unforgettable meal.

An unforgettable meal.

An unforgettable meal.

VIETNAMESE TILAPIA WITH TURMERIC AND DILL

Yield:   Serves 4

Ingredients:

Southeast Asian seasonings provide big flavor.

Southeast Asian seasonings provide big flavor.

  • 1/4 cup sliced shallots
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon minced garlic
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon dark sesame oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 4  (6-ounce) tilapia fillets,
  • 2 tablespoons peanut oil
  • cooking spray
  • 4 cups vertically sliced sweet onion
  • 1/2 cup torn fresh dill, divided (In the absence of fresh dill, I used dry in small amounts)
  • 4 green onions, cut into (2-inch) pieces
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons sugar
  • 1/4 cup unsalted, dry-toasted peanuts, crushed ( I omitted these.)
  • lemon wedges, for serving

Directions:

1.  Combine first 8 ingredients in a large bowl, stirring with a whisk to combine well.  Add fish; toss to coat.  Cover and chill for 2 hours.

Turmeric gives it a golden color.

Turmeric gives it a golden color.

Marinate fish in the mixture.

Marinate fish in the mixture.

2.  Remove fish from marinade; discard marinade and solids.  Combine fish and peanut oil in a bowl, tossing to coat.

Remove from marinade and coat with oil.

Remove from marinade and coat with peanut oil.

3.  Heat a large heavy skillet over high heat.  Coat pan with cooking spray.  Add onion, 1/4 cup dill, and green onions;  stir fry 1 minute.

Stir frying the onions and green onions.

Stir frying the onions, green onions and dill.

Arrange onion mixture on a platter.

Arrange onion mixture on a platter.   Smells wonderful!

Arrange onion mixture on a platter. Smells wonderful!

Return pan to high heat.  Add the fish fillets to pan; cook 3 minutes.  Turn fish over; cook 1 minute or until fish flakes easily when tested with a fork.  Place fish on the platter over the onion mixture.  Sprinkle with remaining dill and peanuts.  Serve with lemon wedges.

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Arrange fish fillets over onions and serve.

 

SOURCE:    Cooking Light

 

Coconut Lime Scones

Coconut Lime Scones

Coconut Lime Scones

By now it’s no secret how much I like coconut, and I have been having a craving that just won’t quit.  Just when I think I’ve reached the end of my coconut obsession, another recipe pops up,  I start to salivate, and then you know what happens….I bake!

 

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I’m head over heels for coconut and seem to have gone bonkers for it.  I just hope you are not bored by the number of recipes I’ve  posted that contain coconut, because here is another one. These scones contain a match-up of coconut with lime and they are incredibly good.  Their texture is not quite as crumbly as some scones, leaning more toward cake-like, but served warm from the oven, plain or with raspberry jam they are perfect.  You can also serve them for dessert with fresh strawberries or coconut sorbet for a special treat.  My idea for dressing them up was to make a glaze from confectioners’ sugar and lime juice .    I hope you enjoy these scones.

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You will note that the recipe calls for heavy cream in the dough and for brushing the tops.  I thought that with the butter they contain, more fat from the cream was not needed, so I substituted buttermilk and still got a very tender scone.  Since these are made primarily in the food processor, you must be careful not to over-process the dough or the scones will not be tender.  If the dough seems wet, that’s OK, work in extra flour by kneading lightly on a floured surface.

Ingredients:

  • 2  1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1  1/2 cups unsweetened coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold butter, cut into chunks
  • zest of 2 limes
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup whipping cream (or buttermilk)
  • 1 egg
  • 1 – 2 tablespoons cream for brushing tops

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lime juice

Directions:

Preheat the oven to 425*F. and prepare a baking sheet by lining with parchment paper or silicon mat.

In the bowl of a food processor, combine the flour, sugar, coconut, baking powder, baking soda and salt.  Pulse it together just to mix.  Add the cold butter and pulse until the butter has been cut into the floor and you have a coarse crumb. Add the lime juice and about 2/3’s of the zest and pulse.

In a small bowl or measuring cup, whisk together the 1/2 cup cream (or buttermilk) and egg.  Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.

Turn the dough out onto a well floured surface, and using the extra flour, work it into the dough and pat the dough into a round disc. Using a floured knife cut into 8 wedges.

Brush tops of the scones with the 1-2 tablespoons cream (or buttermilk).  Bake for 10 minutes until slightly golden around the edges.  Let the scones cool for a few minutes and firm up before removing them from the pan.  While they are cooling, make the glaze.

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In a small bowl, combine the powdered sugar  and lime juice   Whisk together to get a thin glaze.  Drizzle over the tops of the warm scones and sprinkle with remaining zest.

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SOURCE:   adapted from a recipe by Heathercristo. com

 

Egg-Drop Noodle Soup

Egg-Drop Noodle Soup

Egg-Drop Noodle Soup

Oodles of noodles is what’s in this soup.  And vegetables, asian seasonings, and eggs all swirled together in a chicken broth.  A light meal to be sure, one to have on hand for when you’re not starving,  just feeling a little peckish, and need something to stimulate your taste buds.   This is what I would want if I had been sick, and was just getting my appetite back.

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With healthy ingredients going into it, you’re bound to feel healthy after eating it.  Rich chicken broth, green onions, ginger, garlic, carrots, noodles and eggs.  Sounds like a prescription to me, but certainly not a bitter pill to swallow.  Think of it as a dressed up chicken soup.

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This recipe makes a large quantity of soup, but it keeps well refrigerated.  I’m not sure about freezing it–I think the already cooked noodles might get mushy, but have not tried it.

EGG-DROP NOODLE SOUP

Yield:   Makes 8 – 10 servings

Ingredients:

  • 8 cups chicken stock or broth

    Healthy ingredients, so good for you.

    Healthy ingredients, so good for you.

  • 1 teaspoon lower-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 (2-inch) piece fresh ginger, peeled and smashed
  • 3 cloves garlic, peeled and smashed
  • 3 medium carrots, peeled and sliced
  • 3 green onions, white and green parts, sliced
  • 2 packages ramen noodle soup, flavor packets discarded
  • 3 eggs, slightly beaten
  • salt and pepper to taste
  • 2 teaspoons cornstarch
  • 2 teaspoons water, or use 2 teaspoon saved chicken broth

Directions:

1.  In a large saucepan or soup kettle, combine the chicken broth, soy sauce and sesame oil.   Bring to a boil.

2.  Add the piece of ginger, garlic cloves, carrots, and all of the green onions, except for 2 tablespoons green parts–save these for garnish.   Return to a boil and simmer for about 10 minutes, until carrots are tender. With a slotted spoon, remove the ginger and garlic and discard.

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3.  Mix together the cornstarch and water to dissolve the cornstarch.  Pour into boiling broth and stir to combine.  Add the noodles (minus the flavor packets), and continue to cook for about 3 minutes.

4.  In a small bowl, whisk the eggs together with a little salt and pepper to taste.  While gently stirring the soup, pour in the egg mixture and stir to swirl and cook the eggs.  Remove from heat and serve with reserved green onions as garnish.

Served with a sandwich, this makes a light meal.

Served with a sandwich, this makes a light meal.

 

SOURCE:   adapted from Allrecipes.com