Wednesday, 15 December 2021

Gorgonzola and Medjool date Scones


 

 Something new to have with wine or a cocktail....you'll thank me!

 These scones are packed with dates and just the right amount of gorgonzola cheese that melds into the flaky, buttery layers.

I made these to give as a gift to a few friends. They have high reviews!

 

Gorgonzola and Date Scone

3 cup all purpose flour

1 T baking powder

1 T sugar

1/2 tsp. Kosher salt

1/4 tsp freshly ground nutmeg

1 large egg

1 tsp vanilla

3/4 c. cold unsalted butter, grated

8 Medjool  dates, pitted and roughly chopped 

4 ounces Gorgonzola, crumbled

Before baking-

Brush with cream

Sprinkle top with  salt and pepper


Preheat oven to 400 F degrees


In a medium bowl blend together the dry ingredients; flour, baking powder, sugar, salt and nutmeg. Add the grated butter and coat the gratings.

Combine the wet ingredients; egg, vanilla and 3/4 cup cream. Whisk together and add dates and Gorgonzola, mixing carefully.

Stir in the dry ingredients and mix until it comes together. At this point you can knead it with your hands to bring it together.

 Dump the dough onto plastic wrap and flatten to about 3/4".  Cut the dough in half the half again. Place one quarter on top of another, then flatten again to about 1 1/2". 

At this point you can cut into triangles or cut with a biscuit cutter. 

 You will have about 16 small scones. Perfect for a cocktail party or with your tea!

Brush scones with cream and sprinkle with pepper and salt.

Refrigerate for 20 minutes. 

Bake for 16-18 minutes, until golden brown. Transfer to a wire rack.

I like to serve with organic dark agave, honey, clotted cream or jam.

Enjoy!

* If you do not like Gorgonzola, you can use Cheddar.

Have a wonderful holiday season!








Wednesday, 13 October 2021

Cheesy Sun dried Tomato Stuffed Chicken Breast

  


Tender chicken stuffed with cream cheese, mozzarella, sundried tomatoes, and wilted spinach. This was love at first bite! The filling becomes super creamy and cheesy in the oven and it keeps the chicken breast really juicy. This is yummy and very easy to make!

Cheesy Sun dried Tomato Stuffed Chicken Breast

4 boneless skinless 1/2 chicken breast butterflied

1 cup panko

1/2c. cream

3 T olive oil


Filling

6 ounces cream cheese

1/2 cup sundried tomatoes slice into thin strips

1 clove of garlic minced

1/4 tsp. basil

1/8 tsp oregano

1/2 c shredded mozzarella

1/2 tsp. salt

1/4 tsp. pepper

 

Preheat oven to 400 F degrees. A baking sheet lined with a silpat or parchment paper or spray with non stick spray

Heat 1 tablespoon of olive oil in a large skillet. Add the spinach and allow to wilt, stirring. Remove to a bowl and set aside.

Put all the filling ingredients into a bowl with spinach and mix.

Fill each breast with equal amounts of filling and secure with a toothpick.

Dip each breast in cream and coat with the bread crumbs.

Place the breasts on the lined  baking sheet and bake for 30-35 minutes until done. Juices will run clear.




Monday, 27 September 2021

Zucchini Pumpkin Bread with Brown Sugar Glaze

 

  

A large bounty of pumpkins, beans, cucumbers, yellow squash and zucchini from my tiny garden has me scrambling for some delicious recipes. Here is a BIG winner! See photo's after the recipe.

Sunday, 26 September 2021

Pumpkin Pie Syrup


 This morning I whipped up some Pumpkin Pie Syrup for our pancakes! Starting my Wee Bear out right for his day of football and Ryder cup! Such a wonderful way to start the day! Delicious Fall treat!

 

Tuesday, 14 September 2021

Zucchini Lemon Muffins

Saturday, 21 August 2021

Marinated Cornish Hens


It's tender, it's juicy and its full of flavor every time! You can make it on the rotisserie or in the oven....but, technically it's not rotisserie game hen....hahaha! 

 

Sunday, 23 May 2021

Joan's Funeral Potatoes


Funeral Potatoes are creamy, cheesy potatoes topped with buttery crunchy cornflakes. Other's may call this casserole side gooey potatoes, party potatoes, Gail's potatoes and I've even heard it simply called cheesy potatoes.

Saturday, 6 March 2021

Apple Compote




This quick and easy compote is full of flavor and perfect for a topping for your granola, ice cream, over pancakes, waffles, oatmeal or French Toast....a little something special for your breakfast!

Wednesday, 27 January 2021

Chicken Cutlets with Sun-Dried Tomato Cream Sauce



Packed with flavor this healthy chicken dish will make a big splash in presentation for guests or for family. I used about 1/2 a jar of sundried tomatoes and refrigerated the remainder for another dinner.


Chicken Cutlets with Sun-Dried Tomato Cream Sauce

1 lb chicken cutlets, or slice up a breast and pound a bit 

1/2 tsp Kosher salt

1/2 tsp. freshly cracked pepper

1/2 cup oil packed Sun dried tomatoes, sliced into slivers

1/2 cup chopped shallots

1/2 cup baby spinach

1/2 cup dry white wine, I used Pic Pol

1/2 cup cream

 

Add 1 tablespoon of the oil from the Sun dried tomatoes to the saute pan. Saute the cutlets until light brown on both sides and done in the middle. Remove to a platter and season both sides.

Add the shallots and sun dried tomatoes to the pan and cook for about one minute. Add the white wine and cook scraping up brown bits and reducing the wine for about 2 minutes. Add the spinach and stir for one minute. Add the cream and reduce the heat to medium, add 1/4 tsp salt and 1/4 tsp fresh cracked pepper, simmer for about 2 minutes. Place the chicken in the sauce, spooning the sauce over the chicken.

Garnish with additional Spinach leaves.

Serve with basmati rice. Enjoy!

 


 

 

Tuesday, 12 January 2021

Chicken Taco Soup


Happy New Year! 

 I am starting off the New Year with the best slow cooker soup I have ever tasted! Guess what- It's Healthy and zero points on the WW Blue program! Woo Hoo!