Tag Archives: recipe

Scone love.

31 May

I love a good scone.  Finding a good recipe has been difficult, though.  I want it to be crisp, flaky, and fluffy.  I’m pretty sure there are some opposites in there.  After playing around with lots of recipes, I think I’ve found the perfect combination.

  • 3 1/4 cups flour
  • 1/3 cup sugar + 2 Tablespoon sugar divided
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 cup buttermilk
  • 10 oz. chocolate chips (You could also go with cinnamon chips, as well!)
  • 2 Tablespoons butter, melted

Combine flour, 1/3 c. of sugar, baking powder, baking soda, and salt.  Add in the cubed butter.  The mixture will be dry and crumbly.  Mix in the buttermilk and chocolate chips.  I just mix this by hand.  If you use a mixer, it can get over-mixed quickly.

Dump half of the dough onto a floured surface.  Knead it a few times.  Roll into a circle and cut into 8 wedges. Repeat with the second half of the dough.

Place wedges on an ungreased cookie sheet.  Brush with melted butter and sprinkle a little sugar on top.

Bake at 425 for 13 minutes.

This?  Is scone perfection.

 

Advertisements

Granola.

30 May

I love granola.  It is darn expensive to buy.  So, I went the homemade route.  And I don’t think I’ll be buying granola anytime soon.  It was incredibly easy, and I had all the ingredients in my pantry.  I used this recipe from the Baked: New Frontiers in Baking cookbook. The nuts and berries are all the extras…you can just use what you’ve got! This recipe has lots of good ideas for what you can add.

Some things I learned while making this granola…

  • The granola isn’t going to be crunchy when you take it out of the oven.  I kept adding two more minutes because I thought it would harden.  Nope!  It won’t do that until you take it out and let it cool.
  • I didn’t do it on purpose, but it ended up working well.  If you want big chunks of granola, don’t spread it too thin in the pan.  Make more of a ‘sheet’ of granola.  Then, once it has cooled, you can break it up into chunks as big (or small!) as you’d like!

Feta & Roasted Red Pepper Stuffed Chicken

19 Mar

Of course…I didn’t get any pictures of this, but it’s definitely our favorite recipe from the past few weeks.  I couldn’t find any recipes that included exactly what we wanted, so I ventured out on my own for this one.

 

  • 1/3 c lemon juice
  • 1/3 c olive oil
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/2 tsp. basil
  • 1/2 tsp. marjoram
  • 1/2 tsp. garlic powder
  • Boneless, skinless chicken breasts–I used the thin sliced because they’re easier to ‘stuff’
  • 4 oz. feta cheese
  • 7-8 large slices of roasted red peppers
  • 2 c. spinach leaves

For spinach:

  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 clove garlic, crushed

 

  1. Combine the first 7 ingredients.  Pour over chicken breasts and marinate for 30 minutes.
  2. Preheat oven to 375.
  3. Heat olive oil for spinach in medium size skillet.  Add garlic and cook 1 minute.
  4. Add spinach in 2 or 3 batches.  Cook until all of the spinach fits into the pot.
  5. Add lemon juice and stir.  Set spinach to the side.
  6. Put roasted red peppers into a food processor and chop until they reach desired consistency.
  7. Mix spinach, feta, and chopped roasted red peppers.  If the stuffing isn’t sticking together enough, you can add a little bit of olive oil at this point.
  8. Place a portion of the stuffing mixture into middle of each chicken breast.  Roll up ends and sides of chicken, and secure with a toothpick.
  9. I had some extra lemon/olive oil/seasoning marinade left over, so I poured this over all of the chicken breasts.
  10. Bake about 30 minutes, until chicken is no longer pink.

 

The lemon, spinach, feta, and red pepper flavors in this dish were so good together.  We had some left over, and they tasted just as good a few days later!

Sidenote: The spinach/lemon/garlic is a delicious side dish as well!

 

Enjoy!

 

 

Menu Monday

21 Feb

I was lucky enough to have a four-day weekend, and David had a three-day weekend.  And, honestly, we didn’t do that much. It was nice to lounge around and get caught up on some reading and TV shows.  Plus, no work means time to try out some new breakfast recipes…I’ll be sharing those later!

I ended up switching out the Baked Lemon Herb Chicken from last week with Potato Chorizo Enchiladas.  The recipe just calls for beef, but we had some chorizo that we wanted to try, so we added that in with the beef.  They were delicious!  I’ll be making the Lemon Herb Chicken this week.

This week in the Klein kitchen….

Monday- Dry rubbed slow cooker pulled pork

Tuesday- Baked Lemon Herb Chicken

Wednesday-Fiesta Chicken

Thursday-Bourbon Street Chicken

Friday-out!

Menu Monday

13 Feb

Yum.  Last week was a delicious one.  Our favorite new recipe was definitely the Cilantro Lime Chicken, but I changed it up a bit.  I used a conglomeration of recipes to create the dish, and it was fabulous!

I used this chicken recipe, this rice recipe, and the Pioneer Woman’s pico de gallo and guacamole recipe.  Certainly a great combination.

Now, on to this week!

Monday-leftovers!

Tuesday-a romantic dinner at SAGE

Wednesday-Baked Lemon Herb Chicken

Thursday-Pasta with Turkey Sausage and Zucchini

Friday-Homemade Pizza

 

Menu “Monday”

7 Feb

We had an absolutely wonderful weekend!  Birthday celebrations were plentiful, and I feel so lucky that my family and friends shared in the fun.  Thank you!

We ate at two fabulous restaurants this weekend.  For lunch, we ate at Bone Garden Cantina.  It is some seriously amazing Mexican food, and it’s a really fun atmosphere.  Between all of us, we ordered a variety of dishes, and they were all delicious.  If you go, you must get the hot chocolate and churros for dessert.  So. Good.

For dinner, we ate at Le Petite Maison Bistro.  It was fabulous as well.  David went out on a limb (and, for those of you that know us, you know we don’t go out on limbs when it comes to food…) and ordered FROG LEGS.  He loved them.  I had a nibble, and they were delicious, but I just couldn’t quite get over the fact that I was eating Kermit.  I had shrimp and scallop linguine, and it was wonderful.  We definitely recommend both spots!

And now…for dinner this week…

Happy Tuesday, y’all!

Bourbon Chicken–Recipe of the Week

31 Jan

This recipe?  Definitely a keeper.  The ingredients look a little bit weird together, but it made a darn good sauce.  Overall, it was definitely an easy recipe.

1 pound boneless, skinless chicken breasts–cut into small pieces

1 tablespoon olive oil

1 garlic clove, crushed

1/4 tsp. ginger

3/4 tsp. crushed red pepper flakes

1/4 cup apple juice

1/3 cup brown sugar

2 tablespoons ketchup

1/2 cup water

1/3 cup soy sauce

1 tablespoon cornstarch

1tsp. Sriracha sauce

 

 

Heat oil and half of garlic in a large skillet.  We did ours in our electric wok, and it came out perfectly.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add broccoli.  Let simmer for 5 minutes.

Add chicken and bring to a boil.

Turn down heat, and allow to simmer for 15 minutes.

We served ours over rice, and it was just delicious!