This is a basic scone recipe with multiple flavor possibilities. It’s just ever so slightly sweet that adding meat or cheese isn’t out of place. Use it for your leftover turkey and cranberry sauce for a savory lunch or snack. Or simply add Meyer lemon zest and chopped cranberries for a more acceptable tea accompaniment. This scone recipe doesn’t remind one of sweet rolls or a sweet breakfast treat. It definitely has a biscuit taste and texture. Simple and few ingredients.
Left to Right, row 1: Bacon Pecan Maple Buttermilk Waffles, Fluffy Donuts, Oatmeal Muffins, Breakfeast, Gingerbread Muffins row 2: Eggs Ham Mushrooms, Breakfast Burrito row 3: Eggs Potatoes & Spinach, Date Nut Bars row 4: Best Coffee Cake, Strawberry Banana Pineapple Smoothie row 5: Spice Cake Donuts, Healthy Oatmeal Breakfast, Sausage Peppers Onions, Best Banana Bread, Cinnamon Rolls
Lots of Family and Food over the last days. It’s been great fun! Thinking of what to do with my few turkey left overs. Decided to try out my new scone baking dish. And going to try adding a little of this and that to my recipe, making a variety. Maybe cranberries, turkey, cheese, Meyer lemon. The lemon tree is full this year. Can’t wait!
Since we look at scones as a breakfast food most often here are a few of past Kitchen Getaway Breakfast Recipes. And I’ve added the two Dinner Recipes below specific for cooked turkey. In the meantime, I’ll be in the kitchen coming up with some great scones to share with you later.
Isn’t this beautiful? This is my oldest son’s bread baking. I think I mentioned before … He is the perfect bread maker in the family. There is good reason … He is meticulous, doesn’t mind tedious and is detailed to a fault. That sounds like my accountant! Yep, he’s a CPA too. You can even see all these traits at work when visiting his kitchen here. Will has been making challah for our holidays for years. He is always searching for new recipes. How in the world do you improve on perfection! When he arrived yesterday with these in hand everyone pulled out their iPhone to get a shot. Seriously! We must give credit for the recipe to Karen Mordechai. She has a lovely new book, Sunday Suppers: Recipes + Gatherings. Will used her Challah recipe, changing the ingredients a bit but keeping the recipe instructions pretty much the same. Her recipe has become a quick favorite and definitely gives challah an amazing new look. Continue reading
Meringue Shells are great for serving fruit, sorbet or pudding desserts. Light in taste and calories, slightly crunchy. Make them a bowl, or a pillow of meringue. And yes, it’s pretty good all by itself.
I’ve added a banana cream that works as an 8 inch pie filling as well.
I’m ready for dessert!
Chicken Cordon Bleu on a bed of Mornay Sauce drizzled Broccoli. The prep time of this one dish meal and baking time are each about 30 minutes. The perfect dinner for family and friends. Serve with a side of rice or not. Enjoy!
I have lots of company coming! And I may love to cook but family first! So, its got to be quick. Yep, I’ll be cooking every night now until Thursday’s big meal. My plan is to put together meals that are quick and pretty much one dish … Like this 30 Minute Beef Stew. The Baked Chicken with Roasted Vegetables is another really good choice. Click on these links for the recipes. Sunday I’m putting together a new recipe combining all the good things in Chicken Cordon Bleu and Chicken Divan. Stay tuned to see the outcome. Until tomorrow!
Put this together in minutes and bake for 30. A warm dip for the holidays. Serve with sliced and toasted baguette topped with a little drizzle of olive oil. Perfect!
There are three main ingredients and a few optional ones. The idea is to keep it simple to bring the artichoke flavor through.
Dean Martin certainly created a curiosity about pasta fazool with his song “That’s Amore.” But it wasn’t until I heard a friend’s remark, he was driving around in his corvette when the rest of us were eating pasta fazool, that my curiosity was pushed enough … I needed to know. (Thanks Paulie) Simply put, this is a traditional Italian dish made with, you guessed it, pasta and beans … Originally a peasant soup usually made without meat.
Since those days I’ve tasted many versions of this soup and pretty much love them all. I’ve heard the chain, Olive Garden, has their version as well. So, I jumped on the bandwagon and created my own Pasta Fagioli.
