First off, I love cheese so I knew I would love these scones (and I did). Dorie Greenspan knows how to bake, that’s for sure.
But, I kind of messed up and had less cheddar than I thought I did. A travesty! I rummaged around the fridge and came up with some Robusto cheese (kind of a cross between gouda and parmesan). I used about half cheddar and half robusto.
Was that it? Well, no. I couldn’t find any dried apple pieces at the store by me and so it was between dried mango pieces an apple chips. Yeah, apple chips — the kind that come in a bag like potato chips. What the hell, full steam ahead, I used those for the apple (although, I am intrigued by the thought of mango).
My substitutions aside, these were great. I can only imagine how good they are with the correct ingredients! The one other thing I did differently, is I brushed a little milk on the top of each and on half, I grated extra robusto. On the other half, I sprinkled a little raw sugar (I love sparkly scone tops). The verdict: I liked them with both sugar . . . → Read More: Cheddar Apple Scones for Breakfast
I look for any excuse to use my smoked paprika. I love smoked paprika. Get yourself some and you will never be sorry. Here’s a good resource for your smoked paprika needs.
We had this chicken with a bunch of pan roasted asparagus (olive oil + heat + salt + pepper = tasty) on the side and also some orzo that I cooked in spinach-y chicken broth (add broth and handfuls of spinach to a food processor, and *whir* *whir* to combine. It’s green!), with some tomatoes and Parmesan cheese. A great weekend meal. And, since there are only two of us, we got about three meals out of this. Always a good thing.
The original recipe called for 500 degrees F at 30 minutes, however, I doubted my oven’s cleanliness to handle that high of a temperature. I decreased it to 475 and added on a few minutes. Worked fine and my kitchen remained smoke free!
Paprika Roast Chicken with Sweet Onions
Adapted from Gourmet Magazine
1 tbsp extra-virgin olive oil
1 1/2 tbsp paprika (Use smoked paprika if you have it, you won’t be sorry!)
1/2 tsp cinnamon
1/4 tsp cayenne
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
1 sweet onion, cut . . . → Read More: Paprika Roast Chicken with Sweet Onions
So, I originally made this one night for dinner when jwa was off doing some kind of geekery after work. Mainly, because he is not crazy about chili and is super picky about seafood. I tried this because I had frozen shrimp and bay scallops to use up and it sounded like an intriguing way to do that. But, wow, it was really good too!
I tweaked it a bit (original recipe was from the foodnetwork.com site), mainly by omitting clams, and adding the orange zest/juice and chicken broth. This is also a great use of frozen and defrosted bay scallops, as they are not being seared or anything, just cooked in the tomato-y broth.
1 tbsp vegetable oil
1 large white onion, chopped
3 garlic cloves, crushed and minced
1 red bell pepper, cored, seeded, and sliced
4 tomatillos, papery skin removed, diced
1 tsp grated orange zest
1 tbsp crumbled dried oregano
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp chipotle pepper flakes, or to taste (optional)
1/3 cup dry, white wine
1 bay leaf
1 can fire roasted tomatoes
2 cups chicken broth
1 can black or kidney beans, drained and rinsed
1/2 pound shrimp, shells removed
1/2 pound sea scallops, rinsed, patted dry, and cut into halves, depending on . . . → Read More: Really Flavorful Seafood Chili
If I am going to eat something bad, it’s most likely going to be a (some) (all the) peanut butter cup(s). And most likely the white chocolate ones. A couple of years ago I bought bags of those for Halloween candy to hand out and, uh, well, jwa and I ate most of them. I have not made that mistake again (note to self: buy candy you don’t like!)
Anyway, I don’t know why, but I love the white chocolate ones better than the regular chocolate ones. And normally, dark chocolate is my favorite. Weird.
I made these last weekend and oh my, are they good. I approximated cup measurements for the ounces. I also found eating them upside down helpful, as the chocolate hardens a bit more than the peanut butter. I mixed it up a little and melted a little dark chocolate too, probably a 1/4 cups worth of those and 1 cup of white chocolate.
Chocolate Peanut Butter Cups
Adapted from a recipe by Nigella Lawson
1/4 cup soft dark brown sugar
3/4 cup powdered sugar
2 tbsp butter, softened
3/4 cups smooth peanut butter
1 1/4 cups chocolate chips (dark chocolate, milk chocolate or white chocolate — . . . → Read More: Oh Yeah, It’s Peanut Butter Cups
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Yeah, that’s pretty much it. I made peanut butter cups a couple of day ago..I’ll try to post that tomorrow night. Also, seafood chili. Even jwa liked it! That’ll be (hopefully) this week too. If you become a fan of Stash Tea. . . . → Read More: Facebook is Fun and Stuff