Lemon Blueberry Scones with my coffee

 I pronounce blueberry scones the perfect breakfast food.  A little sweet, but not so much that you feel like you just ate dessert.  Light and flakey to go with a good cup of coffee. And of course the blueberries- there's your fruit.  I recently had a Panera blueberry scone and was a bit disappointed, I ate it, but I was still disappointed.  It was hard, the blueberries were the dehydrated variety, and it was so dry I needed a glass of water.  The blueberry scone can be much more than that.  This homemade version has soft layers with plump blueberries and a sprinkle of sugar on top.  If you are going for a more decadent variety try the lemon glaze too.

Lemon Blueberry Scones 

adapted from Cook's Country

INGREDIENTS

• 16tablespoons unsalted butter (2 sticks), frozen whole *Freezing makes it possible to grate the butter and incorporate it into the flour easily.  This is the one pokey part of this recipe, but worth it.  Just watch your knuckles.
• 1 1/2cups fresh blueberries (about 7 1/2 ounces), picked over
• 1/2cup whole milk
• 1/2cup sour cream
• 2cups unbleached all-purpose flour (10 ounces), plus additional for work surface
• 1/2cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
• 2teaspoons baking powder
• 1/4teaspoon baking soda
• 1/2teaspoon table salt
• 1teaspoon grated lemon zest

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. 

   

   
   

   Place blueberries in freezer until needed.

   

   
   
   2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.  *This is where you appreciate having grated that frozen butter, so much easier than cutting the butter in with a fork or pastry  blender.
   3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. *The dough doesn't even stick together completely at this stage, don't be worried.  Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
   4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

   

   
   
   5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. 

   

   
   

   
   

   Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.

   

   
   

   Transfer to parchment-lined baking sheet

   
   

   

   
   
   6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

   

   
   

   Optional Lemon Glaze

   1/4 cup lemon juice

   1 cup powdered sugar

   1/2 tsp lemon zest

   1/2 T butter

   Mix lemon juice and powdered sugar until dissolved.  Add zest and butter.  Microwave about 30 seconds and whisk to combine.  Drizzle or pour (your preference) over the scones before serving.

   
   

   The menu for the week

   Sunday and Monday:  Mini turkey meatloaves and mashed potatoes.  Broccoli on Sunday and frozen french cut green beans on Monday.

   Tuesday:  Broccoli feta calzone (using pizza dough from the grocery store) and salad.

   Wednesday:  Breakfast for supper!  Scrambled egg bagel sandwiches with fruit salad.

   Thursday:  Pork chops with roasted vegetables.  I'll do enough cauliflower, potatoes, and squash for two nights.

   Friday:  Salmon on wilted kale with the afore mentioned roasted vegetables.

Parmesan two pepper kale chips

Along the way to perfecting a kale chip recipe I found the first recipe that my seven year old can make virtually on her own.  I even asked her to write the narrative for the recipe and she got it just right.  Making kale chips is the perfect kid activity.  Nothing has to be perfectly measured and prep doesn't require a knife.  I just take care of the oven part.  And we usually do two separate trays.  She likes just salt and pepper with a pinch of cayenne.  I do the same and add a dusting of parmesan.  Either way they are surprisingly good and make it hard to stop eating your vegetables.

Kale
Olive oil
Salt
Pepper
Cayenne pepper
Ground parmesan

Making kale chips is as easy as 123 (by Ruby age 7)

First you need kale.  Second there is a strip right down the middle that is too stringy.  You don't eat that part.  Use your hands to strip the kale into medium sized pieces.  You would like them big because it will shrink in the oven.  Once you have them stripped you get them wet to clean them.  Then dry it in a salad spinner.  Get ready to be messy.  Put oil on top of the kale and mix it up with your hands (that is why you get messy).  Do it until the kale is shiny.  Put a pinch of cayenne pepper, black pepper, and salt and mix with your hands again.  Your hands will be salty and peppery.  Once you mix them put them on a cookie sheet (or tray).  You might need a second cookie sheet or tray.  Once they are on the one or two trays, put them in the oven for about 20 minutes.  It will look like regular kale, but it is delicious and a great side dish for any meal.

A few words from mom

Peeling the leaves off the stem is the perfect kid activity.
Wash and then dry REALLY well.  I use a salad spinner.  It would be hard to get them dry enough without one.
Use just enough olive oil that all the leaves are shiny.

Add your favorite spices.  I like ground parmesan (like the kind you put on pizza), black pepper, and cayenne pepper.  If you use ground parmesan it distributes well and disappears, I think shredded parmesan would make it a bit goopy instead of crunchy.  You could do lemon pepper or dry ranch mix.  Just about anything.  But keep in mind these things will shrink as they dehydrate so you do not need much.  Just a pinch or so for a regular sized cookie sheet will work.

Here is a photo of too much kale on a cookie sheet!  They do shrink, but need enough room to be touching but not overlapping when you start.
I used a 300 degree oven and checked them around 15 and 20 minutes.

The weekly meal plan

Sunday and Monday:  Mexican tortilla casserole with guacamole

Tuesday:  BBQ chicken naan with roasted spicy cauliflower.  I'll use left over chicken from Sunday.

Wednesday:  Chili

Thursday:  One skillet sausage kale and pasta

Friday:  Crunchy cod with fries and broccoli

Homemade Mac and Cheese: For when you want to actually eat it too.

Do all kids love mac and cheese?  I usually have a blue box around for a babysitter or quick lunch, and I always think it looks pretty good.  But one bite and I am done.  Does it taste like limp noodles and dehydrated cheese substance or is it just in my head?  I read the ingredients, it isn't all that bad, so I am not totally knocking the Kraft folks.  But occasionally I want to eat and enjoy some mac and cheese too.  For those times I use this recipe.

I hate it when recipes say that it is "just as easy as opening the box!".  Not true.  I made a brownie recipe that was supposed to be just as easy and I ended up with a pile of cocoa on the floor and a sink full of dishes, so I am skeptical.  This one isn't quite as easy as opening the box, but it is actually pretty close.  The only catch is that you have to keep a can of evaporated milk on hand.  The stuff lasts forever so just buy a few cans for next time.

One Skillet Macaroni and Cheese

adapted from Cook's Country

INGREDIENTS

• 3 1/2cups water, plus extra as needed
• 1(12-ounce) can evaporated milk *I did make it once when I didn't have a can of evaporated milk.  I used half and half instead and that worked just fine.
• 12ounces (about 3 cups) elbow macaroni (see note)
• Salt
• 1teaspoon cornstarch
• 1/2teaspoon dry mustard
• 1/4teaspoon hot sauce *I like Franks Red Hot.  It is hot, but not acidic.
• 6ounces cheddar cheese, shredded (1 1/2 cups) 
• 6ounces Monterey Jack cheese, shredded (1 1/2 cups) *I don't always have monterey jack on hand, so have made it with the end of multiple different bags of shredded cheese and it always turns out great.
• 3tablespoons unsalted butter *I usually use less, see what you like.
• Ground black pepper
  
  
  
  

INSTRUCTIONS

1. 1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
   2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard, and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer until slightly thickened, about 1 minute.
   3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce. Stir in the butter, season with salt and pepper to taste, and serve.

   
   

   Watch out because kids love this.  I was trying to hold off my two year old while I took a few photos and look what happened.  

   

   Feel free to add whatever you want to this stuff.  To make it a one skillet meal I have added broccoli or cauliflower, but my favorite is stewed or fresh tomatoes on top.

   

   The meal plan for the week

   Sunday and Monday:  I must make those cheeseburger pinwheels again.  Sunday with kale chips and Monday with salad.  I am slowly perfecting a recipe for kale chips, so soon I will blog about it.  My seven year old basically makes them.

   Tuesday:  Fried egg and asparagus sandwiches with melted parmesan.  I made these last week and didn't quite get it right.  They were still really good though, so I am curious how much better they can be.

   Wednesday:  Skillet ziti and salad

   Thursday:  Pork tenderloin with roasted potatoes and a balsamic reduction.  The girls all love this.

   Friday:  I'll make extra tenderloin on Thursday and turn it into pork tenderloin stroganoff with asparagus.  I am pushing the asparagus as I hope to get the littles to accept it and enjoy it.

   
   

   
   

Homemade tomato soup and grilled cheese sandwiches say "It Is Cold Outside."

If you are like me, cold weather triggers the tomato soup gene.  I wouldn't think of having tomato soup in the summer, but once it is freezing, for some reason tomato soup and grilled cheese sounds like the best combination ever invented.  My kids are all for this combo too.  It is rewarding to have them squeal with excitement when they see the food on the table.  If you follow my blog you may have seen the asparagus soup I made last spring.  It was good stuff.  I even topped it with parmesan toasts.  My children were not so impressed.  My four year old will occasionally ask for reassurance that I won't make it again.  They have asparagus soup-phobia.  But tomato soup, that will involve licking the bowl.

The tomato soup is awesome.  I love it.  Just remember when you use your blender to puree hot soup... take out the middle part of the top!  I didn't know this trick many years ago.  I pureed butternut squash soup all over my kitchen.  It is exceedingly messy and hot soup in the face is no fun either.

And for the grilled cheese, my favorite for a nice gooey one is a combination of sharp cheddar and monterey jack.  The jack adds the creaminess to the sharp flavorful (but kind of dry) cheddar.

Classic tomato soup

adapted (again) from Cook's Country

INGREDIENTs

• 2(28-ounce) cans diced tomatoes (They suggest avoiding the seasoned variety, but that was all I had the first time I made this and it was great.  And a word to the summer tomato soup maker, they don't suggest the garden fresh tomato.  Too watery.)
• 3/4cup low-sodium chicken broth
• 3tablespoons unsalted butter
• 1onion, chopped
• 1bay leaf
• 1teaspoon brown sugar
• 2tablespoons tomato paste
• 2tablespoons all-purpose flour
• 1/2teaspoon baking soda (this foams up nicely, it neutralizes some of the acid and helps create the creamy end product, so don't skip it!)
• Salt and pepper
• 1/2cup heavy cream

INSTRUCTIONS

1. 1. Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.
   2. Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.

   

   
   
   3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and ½ teaspoon salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
   4. Discard bay leaf. Puree soup in batches. * Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)

   *Don't forget- take out that middle plastic part of the cover when you puree the soup.  I usually just lay a dish towel on top to be sure there are no splatters.  Not doing so will result in a volcano effect, believe me.

   

   
   
   The Meal Plan for the week
   This week I looked back through my blog posts and picked a few favorites to make again
   
   
   Saturday:  French dip made with brisket in the slow cooker and sweet potato fries that I make a nice sour cream lime dipping sauce for.
   Sunday:  Depending on the day I'll either make a pizza or hit the easy button and order one!
   Monday:  Planning on left over brisket.  Maybe I'll make a blue cheese panini out of it.
   Tuesday:  Turkey spaghetti with salad.  I'll buy those little fresh mozzarella balls and a tomato for the salad.
   Wednesday:  I saw this simple recipe on Cook's.  Fried egg with asparagus and parmesan.  We'll see, I'll add a crusty bake at home loaf too.
   Thursday:  Peanut lime chicken bowl.  A little gem I forgot all about.
   Friday:  I"ll use the left over chicken in a risotto with asparagus
   
   

These are not sweet rolls.

I look forward to Christmas sweet rolls every year.  My aunt makes the same ones my grandma used to make.  So Christmas morning to me means sweet rolls in a Christmas tree shape with red and green maraschino cherries.  This year was no different.  I have a pavlov response to anything rolled up with a filling.

As I was making this weeks meal plan I just flipped through a few recipes on my favorite site and stumbled onto these... cheeseburger pinwheels?  But they look just like sweet rolls!  I was intrigued and had to try them.  Here is where meal planning pays off... did I have Bisquick around?  No.  But with it on my list- I headed off to the grocery store.

cheeseburger pinwheels

adapted from Cook's Country

INGREDIENTS

• 
  
• 1pound 90 percent lean ground beef (ground turkey would work too!)
• 1/2teaspoon salt
• 1/2teaspoon pepper
• 1onion, chopped fine (I added a some garlic and no onions)
• 3tablespoons ketchup
• 1tablespoon Worcestershire sauce
• 1tablespoon spicy brown mustard
• 8ounces sharp cheddar cheese, shredded (2 cups)  (I used lower fat dairy for this and the milk)
• 2 3/4cups Bisquick baking mix
• 1/4teaspoon cayenne pepper
• 2/3cup whole milk (I needed just a bit more to make dough that stuck together)

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. Line 13 by 9-inch baking dish with parchment paper and spray with vegetable oil spray. Heat beef, salt, and pepper and cook, breaking up pieces with spoon, until well browned, 5 to 7 minutes. Stir in onion or garlic and cook until fragrant, about 30 seconds. Off heat, stir in ketchup, Worcestershire, and mustard; set aside to cool slightly, about 10 minutes. Stir in 1 cup cheddar.

   

   
   
   2. Combine Bisquick, remaining 1 cup cheddar, and cayenne in large bowl. Stir in milk until incorporated. Form dough into ball and transfer to lightly floured counter. Roll dough into 14 by 9-inch rectangle, with long sides parallel to edge of counter. Spread hamburger mixture evenly over dough, leaving 1/2-inch border on long sides. Roll into tight log, slice into 8 equal pieces, and place cut side down in prepared baking dish. Press each pinwheel to 1-inch thickness. Bake until golden brown, about 20 minutes. Cool for 10 minutes, then separate pinwheels. Serve.

   

   The Meal Plan

   Sunday:  Cheeseburger pinwheels with broccoli and baked potato

   Monday and Tuesday:  I made chicken in the Crockpot on Monday and turned it into pulled BBQ chicken on Monday and soft chicken tacos on Tuesday.  This is an old standby, but I need new ideas!  Anyone use Crockpot shredded chicken as a staple?  Please share your ideas!

   Wednesday (New Years Day):  Flank steak salad with goat cheese rounds and new potatoes.

   Thursday:  Classic Tomato Soup (I capitalized because this is awesome).  Grilled cheese.

   Friday:  Baked cod with lemon/ritz topping, more broccoli (yay!), orzo