Tuesday, May 29, 2012

Blueberry Scones with Lemon Sauce

So yummy! This recipe was adapted from http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe/index.htm


Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:

  • 1/4 -1/2 cup freshly squeezed lemon juice
  • 1 cups confectioners' sugar, sifted
  • 1/2 tablespoon unsalted butter
  • 1/2 lemon, zest finely grated


Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Cook in a small pot or cook it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Drizzle the glaze over the top of the scones. 

Tuesday, May 22, 2012

Menu Plan 5/23/12 - 5/31/12

It has been a long time since I have posted a menu plan. 
Here it goes. :)

5/23 - BLT's/Cauliflower Augratin (4 WWpts)
5/24 - Chicken Veggie Kabobs/cantaloupe/potato salad
5/25- Pizza
5/26 - Panera's Turkey Artichoke Panini's/pasta salad/fruit
5/27 - Lunch: Shrimp and Grits/snap peas Dinner: Meatball Subs
5/28 - Grilled hamburgers/watermelon/roasted red pepper and eggplant dip
5/29 - Hudson's Tilapia/kale/cous cous
5/30 - Sweet and sour chickent/rice/salad
5/31 - Baked cheesy penne/bread

Spaghetti and Meatballs

This recipe was adapted from
We love this recipe. The meatballs are so good and flavorful. I did double this recipe. It made about 30 meatballs. I froze half of the meatballs for meatball subs. :)

Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt
Combine all meatball ingredients and mix in a medium size bowl.  Shape meat into balls, I used a cookie scoop and then rolled them in my hands to form a nice ball. 
 Broil  the meatballs until they start to brown. 
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)
In a large pot, heat olive oil in a large skillet. Saute onions and garlic.  Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, about 25-30 minutes. 
Serve over spaghetti. 

Tuesday, May 15, 2012

Jalapeno Popper Dip

This was very good. I was afraid it would be spicy but it wasn't at all. 
1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup cheddar cheese, shredded
1/2 cup parmigiano reggiano (parmesan), grated
4 jalapeno peppers, chopped
3-4 jalapeno peppers, seeded and sliced
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano (parmesan), grated
In a bowl mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
In another bowl mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Preheat oven to 350F. Place in oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes. 

Thursday, May 3, 2012

Sauteed Green Beans

I threw this together tonight experimenting with our green beans. My husband said it was the best green beans he has ever had. So I thought I better write this down so I can remember what I did. :)

1 - 1 1/2 lbs. fresh pole green beans
2 Tbsp butter
2 garlic cloves, minced
1 Tbsp fresh rosemary, chopped
1/8 cup chopped almonds
1/2-3/4 cup sliced mushrooms
salt and pepper to taste

Saute green beans and garlic in butter. Add rosemary, almonds, mushrooms, salt and pepper. Saute until green beans are tender. These were so delicious and easy to make.