STRAWBERRY AND ROSEMARY SCONES

These scones are amazing and the proof is in the pictures...or lack there of! We ate these up so fast I had to hide a few to let the icing dry so I could take pictures. At first I was a little hesitant of the recipe thinking the rosemary would be too overpowering but I was wrong; it has the perfect blend of savory and sweet. Super easy to make and would be fun for Valentine's Day morning if you use a heart cookie cutter.

STRAWBERRY AND ROSEMARY SCONES
Adapted from Giada De Laurentiis
Makes 14 3-inch scones

Scones:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
Flour for dusting
1 cup heavy cream
1/3 cup strawberry jam

Glaze:
1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar (depending on consistency preference)
Water (add few drops of water if your icing gets too thick)

Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet parchment paper.
In a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. With the machine running, gradually pour in the cream until the mixture forms a dough.

On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch cookie cutter (heart shape, circle shape, your choice), cut out the dough and place on the prepared baking sheet. Using a small, round measuring spoon, gently make an indentation in the center of each pastry shape. Spoon a heaped 1/2 teaspoon of jam into each indentation.

Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack. Cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. If the mixture is too thin add powdered sugar, if the mixture if too thick add more lemon juice or a little water.

Using a spoon, drizzle the glaze over the scones while on cooling rack. Let sit for about 30 minutes until the glaze has set. Store airtight in a plastic container for 2 days.

Cook’s Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms into dough.

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ZUCCHINI AND PARMESAN

Simple and delicious...enough said!

ZUCCHINI & PARMESAN
Adapted loosely from Ina Garten, Barefoot Contessa Family Style
Serves 4

4 medium zucchini
Olive oil
1 large yellow onion, cut in half and sliced 1/4 - 1/2 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh and finely grated Parmesan cheese

Remove the ends of the zucchini. Using a knife or mandolin, slice the zucchini diagonally in 1/4 to 1/2-inch slices.

Heat 2 Tablespoons of olive oil in a large (12-inch) sauté pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and serve.
Note: Don't overcrowd zucchini in pan, if you do you end up steaming rather than sautéing.


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ULTIMATE CREAM OF TOMATO SOUP

This is hands down my favorite soup. I have made it too many times to count but always without the brandy; the last time I finally caved and added the brandy. I had NO idea what I was missing…I could kick myself! The brandy just takes it to a whole new level…don’t skip it!
Also if you are planning on freezing or refrigerating, go ahead, but do not add the cream or brandy. The soup can be refrigerated for 3 days or frozen up to 2 months. Reheat over low heat before proceeding to add the cream and brandy.

ULTIMATE CREAM OF TOMATO SOUP
Adapted from Cook’s Illustrated, New Best Recipes
Makes 5 ½ cups

2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
1 1/2 Tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced
1 Tablespoon tomato paste
2 Tablespoon all-purpose flour
1 3/4 cups chicken stock
1/2 cup heavy cream
2 Tablespoons brandy
Salt
Cayenne Pepper
(Note: the recipe also calls for a pinch of allspice to be added to shallots but I prefer it without)

Adjust oven rack to upper-middle position and preheat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil.
Pour the tomatoes into a colander over a bowl. Let all the juices drain into the bowl. Carefully open each tomato and remove seeds with fingers. Reserve 3 cups of juice.

Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.

Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

Heat butter over medium heat in dutch oven or medium non-reactive saucepan until foaming; add shallots and tomato paste.

Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.

Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes.

Cover, increase heat to medium, and bring to boil, Reduce heat to low and simmer, stirring occasionally to blend flavors, about 10 minutes.
Use an immersion blender or carefully transfer into a blender to puree the soup.

Add cream, and heat over low heat until hot, about 3 minutes. Off heat, stir in brandy; season to taste with salt and cayenne, and serve immediately.

To make the heart, mix more cream with the soup in a separate bowl and carefully spoon onto soup in a shape of a heart. Use a toothpick to fix edges.

Beautiful Pheasant




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CINNAMON CRISPS: ICE CREAM SANDWICHES, WITH COFFEE OR PLAIN

This is about the easiest and most versatile cookie dough next to sugar cookie dough. And after this past Christmas I am happy to have a new cookie dough recipe to work with that tastes awesome. I am going to explain how I used this dough in 3 different ways: ice cream sandwich, a cookie to go on the side of your coffee mug and as a plain cookie.

CINNAMON CRISPS
Adapted from http://iammommy.typepad.com
Makes about 2 dozen cookies

3/4 cup butter
1 cup sugar
1 egg
1 Tablespoon cinnamon
1 1/2 cups flour

Preheat oven to 375 degrees.
With a hand mixer, beat the butter and sugar until creamy. Add the egg and mix until combined.

Add the cinnamon and flour and beat until dough is combined.

Prepare your pans. You can do this two different ways to produce a thin cookie or a thick cookie:

1. To make a thick cookie, use mini cake pans (I use 3-inch). Prepare pans with cooking spray and parchment paper circles or buy these little fabulous cake pans that I found which need no cooking spray or parchment. Perfect for ice cream sandwiches.

2. To make a thin cookie, line your baking sheet with parchment paper. Perfect for cutout shapes or dipped cookies.

Take 2 Tablespoons of dough and flatten into the mini cake pans or on the parchment paper lined baking sheets. (If the dough is too sticky to work with put in fridge for about 15 minutes.) The dough should be thin when pressed into shape. I didn’t have a cookie cutter circle shape in the size I wanted so I used a cup, to flatten and cutout the shape.

I also cut out some heart shapes to hang on the side of a coffee mug because these cookies are so good I know I will want them in the morning with my coffee!

Bake for 6-8 minutes. Watch them carefully so they don’t burn. (My cookies in the mini cake pans took 8 minutes. My cookies on the parchment lined baking sheets took 6 minutes. When they are done, remove from the pan immediately and place cookies on a cooling rack.

If you used mini cake pans, you should be able to flip them over and the cookies should fall out. If not use the tip of a paring knife to pull up the edge of the parchment paper and slide the cookie out. If you used the parchment paper lined baking sheet simply lift cookie with a large spatula.

If you made the heart shaped cookies for the side of the coffee mug now is the time to cut into the cookie with a small paring knife. Cut out a rectangle shape at the tip of the heart so it can slide onto your mug. After the cookie dries they are harder to cut as they can crumble.

For the Ice Cream Sandwich:
Place one thick cookie on a plate. Take plain vanilla ice cream and stir it in a bowl until it is soft but not melted. Form the ice cream in a ball and set on cookie, add another cookie, and push down gently. Don’t stop there…make it a double… add more ice cream and another cookie on top. Put in the freezer for a about 5 minutes. Take out, drizzle with hot fudge and enjoy. You could also use whipped cream or frosting instead of ice cream but I think ice cream tastes the best.

For the heart shaped cookies, I added hearts and Valentine’s messages with melted chocolate. What a fun surprise to give to your beloved coffee drinker (or yourself) on the side of a coffee cup in the morning.

The flat cookies are delicious plain or you can dip them in melted chocolate.

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LEMON & ROSEMARY OVEN ROASTED CHICKEN BREASTS

This is a delicious meal that is easy to make and will fill your home with a scent almost as good as Thanksgiving Day. Everyone in my family loves this, even the baby! Feel free to switch up the spices; it really is up to you and what flavors you like. And you easily can switch the vegetables...carrots, celery, mushrooms, you name it.

LEMON & ROSEMARY OVEN ROASTED CHICKEN BREASTS
Serves 2

2 Chicken Breasts, skin on, bone in, rinsed and patted dry
3 potatoes, cut into about 1-inch pieces
1/2 red onion, cut into about 1-inch pieces
1 Tablespoon butter
2 Tablespoons olive oil, plus 1 Tablespoon separated
1/2 lemon, freshly squeezed
Lemon zest from 1/2 the lemon
6 garlic cloves, minced
1 teaspoon of Cayenne pepper (optional)
1 Tablespoon course sea salt
1/2 Tablespoon freshly ground pepper
2 Tablespoons Rosemary, fresh and finely minced

Preheat oven to 450 degrees F and lower your oven rack to the bottom half of oven.

In a food processor or small bowl make the marinade: combine the 2 Tablespoons of olive oil, lemon juice, lemon zest, garlic, red pepper, sea salt, pepper and minced rosemary.

Carefully, lift the skin from the top of each chicken breast, use a sharp knife to poke a hole in the skin and fill both breasts with half the marinade evenly under the skin.

Place potatoes and onions in a bowl and toss with the remaining half of the marinade.

In a large oven-proof skillet with high sides, on medium high heat, melt 1
Tablespoon butter and 1 Tablespoon olive oil.

Seer the breasts, skin side down, without moving for about 3 minutes.

Then flip (skin side up) and pour the potatoes and onions around the chicken breasts. Season everything with freshly ground pepper and course salt.

Roast in the oven, uncovered, for about 45 minutes. Check temperature of meat with a thermometer (without touching the bone at about 30 minutes). It is cooked at 160-170 degrees.

Every oven is different. If you start to have smoking or the skin is burning turn the temperature down to 425 degrees.

I opt for the skin removed. The meat is tender, moist and delicious...way better than cooking with a skinless chicken breast.


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ROASTED RED PEPPER SOUP- CLEAN EATING

I walked into the store the other day and to my delight I saw the most stunning display...boxes stacked floor to ceiling, overflowing with the most beautiful red peppers. The color was striking after this long colorless winter. It gave me the slightest hope that summer will be here soon.
Now, I am not a huge pepper fan; I don't really like them raw, or added to pasta or other dishes, but I couldn't pass up buying a bundle. I thought I would try something different...roasted red pepper soup and was I surprised at how wonderful it was!
If you love tomato soup...you will absolutely love this soup.
Add a few sour cream hearts and it would make a perfect soup for Valentine's Day Dinner.

ROASTED RED PEPPER SOUP- CLEAN EATING
4-6 servings

8 Red Peppers
4 Tablespoons of butter or olive oil
4 shallots
8 garlic cloves
4 bay leaves
6 cups chicken stock
salt
pepper
Cayenne pepper (optional)

Preheat oven to 450 degrees F. Line a baking sheet with the peppers (use 2 sheets if necessary). Roast the peppers for 20 minutes.

Meanwhile, chop the shallots, melt the butter in a dutch oven or heavy pot, and saute the shallots on medium heat until translucent. Use a garlic press to mince the garlic, add to dutch oven and saute for 1 minute (careful not to burn).

Add the chicken stock and bay leaves, cover, and let simmer on low heat.
When the peppers are charred after 20 minutes,

take them out of the oven and put them in a bowl and cover with plastic wrap so they can steam for 10 minutes. Or use more tin foil to make a pouch for them to steam in.

After 10 minutes, place the peppers on a large cutting board and let cool. Pull the stems out, peel the skin off the peppers, and take all the seeds out.

Add the peppers to the soup and simmer for about 20 minutes.

Remove the bay leaves from the soup.

Am I crazy or is this the most beautiful mess.

Use an immersion blender to blend everything together (or carefully use a blender to blend the soup). Season with salt and pepper. Add Cayenne pepper if you want a little heat.

To make the hearts: add sour cream drops and drag a toothpick through the dot...voila...hearts!

My Buddy...


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