Blueberry Lemon Scones

As promised to a friend here is my "oh so yummy" blueberry lemon scones. I served this just recently at my sister in law's baby shower. I had one of the best compliments when my cousin said "I cant stand scones and I love these, can I have the recipe", then someone said "I dont like blueberries and these are delicious" so I take these to be the scones that give scones and blueberries a good name again! haha 

I make these with frozen blueberries (whether they be fresh or in a bag) it is still good to freeze them because as most everyone knows the colder the scones are the better when you are making the dough, so I find, this is just a nice trick! (can be a little messy but also helps keep the blueberries from mashing up)

Enjoy! 

2 1/2 cups baking mix 

1/4 cup sugar 

1/2 stick unsalted butter VERY COLD 

2 large eggs 

1/4 cup milk 

1/2 cup blueberries 

all purpose flour, for work surface 

1 cup confectioners sugar 

lemon juice 

1/2 teaspoon vanilla extract 

Preheat the oven to 400 degrees F

Scones:
Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.

Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes.
 Remove to a wire rack and let cool a bit before glazing.


Glaze:

Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones.

Loaded Potato Salad

So, I had every intention of posting a picture with this recipe, but we were all so hungry and it was so hot outside that I just forgot! But I promise you, it is really good! Just ask my friends that ate it!

So I started off with grilled barbeque chicken (if you want my homemade sauce recipe, you might be able to twist my arm to post it) and then we had this side. I love it because I do not like mayo, and I needed a side that didnt need to be cold to stay fresh. Just put this in the cooler after sitting in the fridge in the morning and it was perfect.

Enjoy!

5 pounds of new red potatoes
1 bunch of green onions, chopped finely (white and green parts)
1 pound bacon, cooked and chopped
8 oz sharp cheddar cheese (best with white cheddar) shredded
3 cups sour cream (I use light of course)
S&P

Wash and cut potatoes into 1/2 inch cubes. Cook in salted water until tender, drain and set aside.

Cut up Bacon into bits and cook in pan until crispy, drain out grease and chop more if desired

In a very large bowl, stir together the sour cream, green onions and bacon, add to the potatoes and stir carefully.

Mix together the cheese and add pepper (very light on the salt, trust me the bacon has enough)

Serve cold or hot!

ENJOY!

Creamy Spinach Ricotta Pasta

This recipe doesn't need much introduction. This is one of those... "what do I have in my pantry that I can throw together and make a meal" haha I am sure many of us have had some interesting combinations through that method! 

Enjoy!

1 Box rigatoni pasta

1 can diced tomatoes with basil, onion and garlic undrained

1/2 chopped onion 

1 box frozen chopped spinach (you can use fresh if you like) 

1 jar Alfredo Sauce 

1 1/2 cups ricotta cheese 

1 teaspoon garlic salt &P

1/3 cup Italian bread crumbs 

1/4 cup grated Parmesan Cheese 

1 tablespoon EVOO

Preheat oven 425 degreesF Lightly spray 9x13 inch baking dish with cooking spray, set aside 

In a large pot boil salted water, cook pasta to box directions, drain and return to pot. Add undrained tomatoes and onions and toss to combine

cook spinach in microwave following package directions when cool enough to handle squeeze out excess moisture. Transfer to a medium bowl. Add alfredo sauce, ricotta cheese, garlic salt&P stir to combine. Transfer to pot with pasta toss and combine. Pour into prepared baking pan

Mix together bread crumbs, parmesan cheese and oil. Sprinkly over pasta. Bake in preheated oven for 20 mins or until golden brown and bubbling. 

ENJOY! 

Crunchy Pepper/Parm Crusted Halibut

Need a new flare on seafood other than grilling or baking? For my friends with children, ever feel like you cook two meals? One for the adults and one for the kids? Well here is a twist on fish sticks that everyone will love, its fresh, not processed, easy and FUN! 

Crunchy Pepper/Parm Crusted Halibut with Cherry Tomato-Basil Sauce 

Sauce:

2 tablespoons olive oil (extra virgin is best) 

2 cloves chopped garlic (two tablespoons of the kind in the jar already chopped)

1 large shallot chopped 

1 pint cherry or grape tomatoes, halved 

A few leaves of basil torn

S&P

Fish:

2/3 cup cornmeal 

1/4 cup grated Parmigiano Reggiano cheese 

lots of coarse black pepper 

Four Halibut Fillets (8 oz each) 

Olive Oil for frying 

Store-bought balsamic drizzle (or make your own reduce 1/2 cup vinegar with 2 tablespoons brown sugar until syrupy) for topping 

Heat 2 tablespoons Olive Oil in the skillet over medium heat. Add the garlic and shallot and stir for a couple of minutes. Add the tomatoes and basil, season with S&P and cook to break down the tomatoes (about 10-15 minutes)

*** to make this SUPER fast and easy- get a jar of already made tomato sauce but I promise this taste better**

Mix the corneal with the cheese and pepper. Add the fish and turn to coat. Heat a thin layer of olive oil in a large skillet over medium high heat. Add the fish and cook turning once until crisp and brown all over (8-10minutes) 

Top the fish with the tomato sauce and a little balsamic drizzle

For the kids you might want to cut them up and make it like a dipping sauce!! Any kid who has ever had any contact with me and I have had my influence on... LOVES to dip!! 

** You could pair this with angel hair pasta or just fresh greens steamed or blanched or your favorite salad**

ENJOY! 

Baked Crunchy French Toast

Having breakfast again this week... I just love breakfast for dinner! Here is my twist on french toast.

This came from the idea that I wanted to make french toast without sitting over the pan and making it one at a time. Then of course I added a new element!

Enjoy!

This works best with wheat bread (I use Arnold 12 grain)


French Toast Dip

1 egg per two pieces of toast
1/2 cup of milk
1 teaspoon pure vanilla extract
1 tablespoon sugar

Preheat oven to 425degreesF
Mix that all together in a shallow pan. In another pan, crumble up corn flakes. Dip the bread in the french toast dip then the corn flake mixture. Place on stone or baking sheet. Bake for 20 mins, flipping sides at halfway mark. Serve with bacon or like in my picture fresh fruit, vanilla honey yogurt and my Breakfast Cups!!!! (Arent you just wanting to know what those are???)

Well you are in luck! This is a double recipe post!

Mariah's Breakfast Cups!

I normally make these with mini cups for parties etc, but when I want them for a meal I make them with a large muffin pan.

1 roll out already made pie dough
all purpose flour for rolling
2tbsp whole grain mustard
1 can Hormel Real Bacon Bits
4 eggs
1/2 cup of milk
S&P
1 cup grated cheddar cheese
2 tsp of chopped fresh parsley for garnish (optional)

Preheat oven to 425 (I make these in the same oven at the same time at the french toast)

Roll the dough out to just a little more thin  and lightly flour the counter and cut out 2 circles per cup with a biscuit cutter., gently pleating the sides of the dough as you ease into the molds. Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.

In a bowl whisk the eggs and milk to a lighter mixture.
Place a little of the mixture over the bacon to fill the cup almost to the top. Add the S&P and sprinkle the grated cheese evenly over the tops. Bake for 20 minutes, serve warm, garnish wish parsley.

YUM YUM!

Summer Slow Cooker Meal

Alright so I know when people hear "Crock-Pot" they think fall/winter meals. I am here to tell you this is FALSE! Here is a beautiful light, yet filling Honey-Lemon Chicken with Potatoes for all year round!
Pair this with your favorite salad or veggies (or my summer veggie medley) or nothing at all

So cheers to my busy moms out there, and enjoy this recipe!

P.S. Please click the "follow my blog" button and pass it along to friends and family!

Honey-Lemon Chicken with Potatoes

2 tablespoons Olive Oil (EVOO)
8 bone-in skin on(if you want it) chicken thighs (thighs are cheaper so this is budget friendly too)
S&P
1 1/2 pounds baby potatoes
1 small onion, chopped
2-3 cloves garlic, finely chopped (or one tablespoon of the kind in the jar)
4-5 sprigs thyme, chopped (this is a must, so splurge a little)
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water (obviously more flavor with the stock)

** Extra**
To Finish on top, you can add one or all or none totally up to you
zest of 1 lemon
flat leaf parsley, chopped
1/2 cup pine nuts toasted
balsamic drizzle (1 cup balsamic vinegar 2 tablespoons brown sugar, or they make it premade in the store)


In a skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and balsamic drizzle.

Easy Strawberry Jam

Well in honor of my sweet niece being born today, I figured I would let the secret out.... so many of you have wanted my recipe for the EASIEST and mouth watering jam. (I apologize for the terrible picture, but I wanted something)

The only time I have made jam for "the public" is when I do a shower (mostly baby showers) So I put the homemade jam in baby food jars and then make a special label. My printer was broken so this sticker my step sister actually had to come to my rescue and make (thanks mo, if you have a picture of Tanner's Jam, please post it)

Normally I make a big batch of this for myself and keep it for myself so I guess I should share!

Enjoy!



3 pints fresh strawberries
3 cups superfine sugar
The zest and juice of one orange (or for adults 2 tablespoons of Grand Marnier)
1 Granny Smith Apple (peeled, cored and small-diced)
1/2 cup fresh blueberries

Hull and cut strawberries, place in a deep, heavy-bottomed pot and toss with sugar and orange juice.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until jam reaches 220degrees on a candy thermometer (I have made this twice without one so it normally takes 20-30 minutes to reach this temp) Skim and discard any foam that rises to the top. Depending on how you like your jam, smash the mixture with the spatula or potato masher for smooth jam or leave it for more rustic.  Allow the mixture to cool to room temperature and then store covered in the refrigerator. Will last around 2-4 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

YUM! Enjoy!

Cheesy Chicken Enchiladas

This recipe is something I promise you the whole family will eat up, its easy, fast, one dish and you will crave it! 

For extra fast, grab a bag of instant rice or if you have the time, make your own and for extra fun add chips, dip and a margarita and you have a perfect meal! 

1 pkg flour tortillas

1 bunch green onions sliced

1 large sour cream 

4-6 chicken breasts (I find it easiest for boneless, skinless) 

2 cans cream of chicken soup 

Grated cheese (cheddar or mexican mix, as much as desired)

1 can green chillies or 7oz salsa jar 

Paprika 

Heat together soup, sour cream and chillies. Place chicken, cheese and onions and two tablespoons of heated sauce on tortillas. Roll and repeat. Place the greased 13x9 inch dish. Cover with rest of the sauce and top with remaining cheese and paprika. Bake at 350degreesF  for 30 minutes 

** I find it best to boil the chicken for added moisture until cooked through** 

Breakfast

Or as I like to call it "breb-is" (I know I am strange) This recipe is one I am known for around breakfast because it is fairly simple, semi healthy (haha) and oh so deliciouso!

There are multiple ways to substitute ingredients to either make it faster or healthier or both!
You can make your own pie crust (either wheat or white flour) or you can buy store bought and put it in your own pie plate or you can buy already made and already in a pie tin for super easy. You can substitute turkey bacon for regular for less fat and calories and you can substitute low fat or fat free cheese. But please oh please do not skip on the cream! Sometimes you shouldn't mess with a good thing!

Per request here is my Spinach and Bacon Quiche

6 large eggs, beaten
1 1/2 cups heavy cream
S&P
2 cups chopped fresh spinach
1 pound bacon, cooked and crumbled
1 1/2 cups shredded swiss cheese
1 9inch pie crust

**** IT IS VERY IMPORTANT FOR IT TO BE A DEEP DISH PIE PLATE***

Preheat oven to 375degreesF

Combine the eggs, cream, S&P in a small bowl and whisk or blend very well.
Layer the spinach, bacon, and cheese at the bottom of the pie crust. Then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Let it sit on counter for 5 mins to fully set.

ENJOY!

Grilled Pork Tenderloin/Mango Salsa

Ok so I made this last night for some girlfriends and WOW it was YUMMMMO

Grilled Pork Tenderloin:

Make sure to take the skin off the pork and then cover in a dry rub (anything you want, season salt or flavors, etc) I did a pork jerk rub for some spice

Place on high heat grill and grill each side (4) around 3-5 mins each until the inside of the pork with a thermometer is around 145-155 degreesF take off the grill cover with tin foil for 5 mins it will continue to cook and bring back all those juices.

Slice and serve



Mango Salsa:

Slice the mangoes and red peppers jullian add some salt and pepper (very light) and the juice and zest of one lime and cover and chill.

 
  Four Cheese Tortellini Pasta Salad

1 package four cheese Tort
Asparagus
cherry tomatoes
yellow and/or orange bell peppers
artichoke hearts and/or red onion
Fresh Parmesan cheese shards
Salt and Pepper to taste

Dressing:

Add as much or as little as you want depending on how much you made and how much you like it

Diced garlic
Dijon Mustard
Lemon Juice and Zest of Lemon
Pinch of Sugar
S&P
EVOO

** I recommend adding the veggies (minus the tomatoes) right after you drain the pasta so that it can blanch the veggies. Add some EVOO and part of the dressing and cheese then put in fridge to make cold. When you are ready to serve add the tomatoes, last of cheese and dressing toss and enjoy**

This is oh so yummy and super easy! Enjoy!