Petite Vanilla Scones

I have an obsession with these little triangles of goodness from Starbucks.  Unfortunately, an order of these along with a specialty coffee can get a little costly.  So, I was very excited to see that The Pioneer Woman had her own version, and was very anxious to make them.  They were great.


The first time I used this recipe, I made them "as-is" and loved them.  That vanilla cream is heavenly, however it was a little painful paying for the whole vanilla beans.  It was a little counter active to my making them at home to save money.  So, I decided to see how it would work to just use vanilla extract, and they still turned out great.  


Here is my version, and I really encourage you to try them.  You will not be sorry. Well, except for the fact that it's really hard to keep from eating the whole batch as soon as they come out of the oven. 

Scones

3 cups all-purpose flour

2/3 cup sugar

5 teaspoons baking powder

1/4 teaspoon salt

2 sticks unsalted butter, chilled

1 egg

3/4 cup heavy cream (more, if needed)

1 teaspoon vanilla extract

For Glaze

3 cups powdered sugar

1/2 cup milk

1 teaspoon vanilla extract

dash of salt

Directions

Preheat oven to 350 degrees.

Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into the flour until mixture resembles crumbs.

Mix vanilla and cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.  Add another splash if needed.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 10-12 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

 Mix powdered sugar with the vanilla and milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

Dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.  Or freeze for up to 2 months.

Chicken Gyros

I made these Gyros for dinner tonight.  Greek food is my favorite, so I love that I can whip these up and get my fix without spending all night in the kitchen, or a fortune on take out.  Even my kids eat them without complaining.  In the summer they are even better when you can grill the chicken, but for a week night quickie meal, they are perfect.

1/2 c red wine vinegar 
juice of one lemon
1/4 c olive oil plus 2 tbls for pan
2 tsp dried oregano
2 cloves garlic, minced
1 1/2-2 lbs chicken tenders


16 oz Greek yogurt
1/2 med cucumber, grated
3 cloves garlic, grated
2 tbls lemon juice
pinch of salt
1 tsp dried dill


pita bread
feta cheese
sliced red onion
sliced tomato
sliced cucumber
sliced kalamata olives


Mix first five ingredients in a gallon sized resealable bag, add chicken pieces and allow to marinate at least an hour.


Heat 2 Tbs olive oil in large skillet over med-high heat.  Add chicken (discard marinade) and cook until browned and cooked through, about 3 min per side. 


While meat is cooking, mix yogurt, grated cucumber, garlic, salt, lemon, and dill together and set aside.  Remove chicken from heat onto a plate.


Serve chicken on warm pita bread, topped with cucumber slices, tomatoes, onion, feta, olives and yogurt sauce. Yummy!

Birthday!!

Well, I had a birthday on February 11th.  And, what does a foodie do to celebrate? That's right-EAT!  And eat, and eat, and eat....  

I just thought it would be fun to pay tribute to all my birthday food, and the wonderful people who made it. Hope you enjoy...

First of all, we celebrated at work, with Melissa's wonderful cupcakes.  I think I ate at least 7 with in a couple days.  They seriously were some of the best cupcakes I've had. 

*Please bear with me and my photography skills..still very much a work in progress!

Cappuccino Cupcakes with Double Shot Latte Buttercream frosting. 
My mouth is watering, just looking at this photo! Seriously!

Then on the day after my b-day, the real spoiling happened, since Rod had to work on the actual day.  He let me sleep in until 10:30 (he really is the best husband in the world!), and made his awesome pancakes, which I never get tired of. Then, on Sunday he made the cake he has made for me for the last few years.  It's my absolute favorite cake on the planet!

Rodney's Famous Pancakes. They're so fluffy! 

Rod's famous Coconut Cake. Heaven.  

On Saturday evening I got to "party" with my girlfriends.  This is always a highlight, because the girls really know how to do a birthday celebration.  They are all very good cooks and have great taste, so there is never a shortage on good food.  Oh, and the laughs and fun can't be beat either.

Sarah's Antipasto Platter.

Cucumbers are our favorite!

Sarah's Spa water. Herby and refreshing.

Dena's Goat Cheese and Sun dried Tomato Spread. 

(I think I ate half of it by myself)

Stephanie brought sushi from Moonlight in Liberty.  

Omgosh..I love this stuff!

Kayla's Brownies.  

Probably one of my favorite foods ever!

And last, but definitely not least..

Dena's Chocolate Cupcakes with Buttercream frosting.

Her buttercream is amazing!

Thank you, God for my amazing family and beautiful friends, who made my birthday weekend so incredible.  I am a blessed girl.

*just want to end with a few more photos from my little party, it was such a great night.  Thank you for indulging me...

The Girls, minus one..missed you, Lenaira!

Wonderful Italian red wine

Just trying something "artsy"

Good conversation :-)

The Hello Kitty compact they gave me

Thanks Girls!

Not a Food Post...

     I was having a conversation with my sister yesterday.  We were talking about Valentines day, and how we both were having to go really cheap this year, since money is a little tight.  At first she said, "We're poor."  But, then she back tracked and said, "Actually, we are rich.  I shouldn't say we are poor. We are very blessed. I don't need diamond earrings to know Sean loves me everyday!"


     This sparked a conversation with my husband.  I told him what Misty said, and he said, "Sean and I are lucky, to have wives that are cool about us not doing anything major on Valentine's day."  I thought to myself, 'We probably don't crave those things as much, because they do show us everyday.'  I wonder, if our husbands didn't love us like they do, and show us on a regular basis, would we be more upset that we weren't going all out on Valentine's day.


     I guess it's all about perspective.  This last week Veronica King has really been on my heart.  I have never met her, but I know that Veronica lost her husband a few months ago and was left with two very young children and pregnant with the third.  She had her baby this week, without her husband, whom she loved very much, by her side.  I just can't get her out of my heart and mind, and it has made me hold on to my man a little tighter.


     I am like Misty, I feel so rich, even though a lot of people would consider us 'poor'.  I have a husband who loves me and takes care of our family so well, three amazing boys, who make me laugh everyday, and wonderful friends and family who bless us tremendously.  Most importantly, a God who promises us way more than the material things this world has to offer.  


     So, my prayer for you, is to be able to see the areas in your life where you are "rich".  I don't mean how much money you have, but how many blessings you have.  Hopefully, no matter how rough life is treating you, you are able to recognize some good things that you do have.


Happy Valentine's Day!

Chicken Piccata and Butter Noodles with Chicken

My husband loves lemon flavored dishes, and I love capers, so this has become one of our favorite meals.  It's so easy, that after just a couple times making it you can probably throw it together on the fly.  I love to make it for company because they almost always love it, and you don't kill yourself trying to make it.

My boys, however do not like lemon OR capers, so I leave a little chicken and noodles out and revamp it for them, and they love it.

Enjoy.

                                          Mmmm...Capers!

                           Kid's Butter Noddles and Chicken.

                                          Mom and Dad's Chicken Piccata.

Chicken Piccata

2-3 boneless, skinless chicken breasts, butterflied and cut in half

salt and pepper

about a cup of flour for dredging

5 Tbs butter

3 Tbs olive oil

1/3-1/2 cup lemon juice

1 C Chicken stock

1/4 C white wine

1/4 C brined capers, drained and rinsed

1/3 C fresh Italian parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 3 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.  Remove pan from heat and transfer chicken to a plate. (If your skillet is too small to cook all the chicken at once, you can do it in batches and divide and use the butter and oil accordingly)

Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning, salt and pepper to taste. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.  Serve with favorite pasta noodles.

* For the buttery noodles for the boys, I leave out a couple pieces of the chicken (before it goes into lemon sauce).  Separate half of the noodles and place into a bowl.  Add a Tbs of butter and 1-2 Tbs of olive oil, 2 Tbs of dried herbs (such as basil, oregano, or Italian seasoning, and 1/4 C of Parmesan cheese to the noodles, and toss to coat.  Add Chicken and serve.

Roasted Brussel Sprouts

One of my new obsessions is roasted vegetables. They're so easy, delicious, and nutritious. Last night I roasted brussel sprouts. If you have an aversion to brussel sprouts, I urge you to try this. Even my husband, who doesn't usually like them said "hmm..those aren't too bad." Give it a try. I think you'll like them.

1-1 1/2 lb brussel sprouts
olive oil
salt and pepper


Preheat oven to 400 degrees.


Trim the brown ends and pull any yellow or overly brown outer leaves off the brussel sprouts; cut in half.  Drizzle olive oil over sprouts, salt and pepper to taste, and toss to coat.  Place on a baking sheet and roast for about 30 min, or until golden brown.

Chocolate Gravy, Baby.

• Well, here it is: the chocolate gravy recipe.  It is literally one of my favorite foods on the planet.
• 
  
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 3/4 cup white sugar
• 2 cups plus splash milk

1 tsp vanilla

Melt butter in medium sauce pan on medium heat. Combine cocoa powder, flour, sugar; add to melted butter. Add a splash of milk and stir until sugar dissolves and sauce is thick. Add the rest of the milk and stir until mixture thickens.  It will be a little less thick than white gravy. Add vanilla, pour over hot homemade biscuits, and enjoy the feeling that you have died and gone to heaven!

"Rise 'n Shine and Give God the Glory" Biscuits

I'm pretty sure my love affair with food began with biscuits.  My parents have a photo of me in my high chair, at about 18 months old, coverd in biscuits and gravy.  One of my favorite memories with my mamaw Margie was waking up in her house and hearing her in the kitchen, knowing it meant we were getting her biscuits and gravy for breakfast.  And, as i got a little older, when I had a friend sleep over, we always begged my mom for her biscuits and chocolate gravy.

Now, as an adult, I am making more memories that involve biscuits.  I now make them for my family, and I love that my kids beg for them, just like I did when I was a kid.  And I love that my dear friend, Stephanie is the one who named them when we were making them at camp.  

For me, biscuits are the ultimate comfort food, and I hope to spread some of that comfort to you and your families. Hope you enjoy!

Ingredients

• 4 cups all-purpose flour
• 2 2/3 tablespoons baking powder
• 2 tablespoon sugar
• 1 1/2 teaspoon salt
• 1/2 cup cold butter
• 2 cups milk
• oil for bottom of pan

In a medium bowl, combine flour, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface and sprinkle top with flour. Pat to 3/4-in to 1in. thickness; cut with a 2-1/2-in. biscuit cutter and place in an oiled 9x13 pan, or larger (rub the top of the bicuit in the oil first, and then turn over). Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.

Tips:  *I almost always have to add an extra splash of milk.  I like the dough to still be "sticky", and then I lay it on the floured surface and sprinkle the top w/flour.  I choose to pat it out with my hands, but some might choose to roll it with a rolling pin.  

*You can also substitute whole wheat flour for half of the all-purpose flour.

* If you chill the flour/butter mixture in the freezer for about 15 min before adding the milk it will make for fluffier biscuits. :)

Uncharted Territory

Well, at the urging of some friends and family, I have started a blog.  This is sooooo out of my comfort zone, but I'm willing to give it a try.  I will mostly be talking about recipes I've tried, with a little bit of other, everyday stuff thrown in.  We'll see how this goes....