Lynne's Kitchen

You don't have to be a professional chef to cook tasty meals

Blackberry Scones

Morning times go by so fast for us that I’ll hardly ever make time for a breakfast that requires more effort than microwaving, toasting, scrambling eggs, or ready-made waffle/pancake mixes… there’s my morning secret. But for this past week, I’ve been wanting to challenge my morning cooking ritual to infuse something different.

I had found a recipe entitled “The Best Blackberry Scones” and to my disappointment, it was anything but “the best”. So on my search for a better recipe, indeed I found one whose results delivered.

This was also a great way to get the kids in the kitchen to help! Ice cream scoops not only help keep your hands mess-free, but it’s plenty fun for the kids also!

My Notes:

  • I used fresh blackberries instead of raspberries (3/4 cup)
  • I sliced the butter thin rather than grating
  • Used teaspoon scooper for bite-size scones

Family Verdict:

The boys really enjoyed these! Big K didn’t care much for the fruit, but did manage to eat the non-stained parts. I did have some that didn’t have any fruit in them and he dusted those off pretty well. Little K ate the scones pretty happily. Once the Hubbs gets back from school, I add his review here…

Recommended:

Yes! If you don’t have time in the morning, make them the night before and freeze them either on the baking sheet or in an airtight container so you just have to transfer them to the oven.

Bon appetit,
Lynne

Blackberry Scones
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Yield: 12 scones

Ingredients:

  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 2/3 cups all-purpose flour
  • 1 1/3 cups old fashioned oats
  • 1/3 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 to 3/4 cup fresh or frozen raspberries, blueberries, or blackberries
  • 1 stick plus 2 Tablespoons (10 tablespoons) cold unsalted butter, grated on a box grater or cut into small pieces

Directions:

  • Preheat the oven to 400 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or foil and set aside.
  • Stir the eggs and buttermilk together and set aside.
  • Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl. Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture. If you don’t have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is pebbly.
  • Pour the egg and buttermilk miture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Add the berries.
  • Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula about 8 to 10 times. Turn the dough out onto a lightly floured work surface and press the dough until you have a circle that is about 1 1/2-inches thick. Use a 1/4 cup ice cream scoop to portion out 12 scone dough balls. At this point the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking, just add about 2 more minutes to the baking time.
  • Bake for 20 minutes or until their tops are golden and firmish. Transfer them to a rack and col for 10 minutes before serving, or wait for the scones to cool to room temperature.

Source: adapted from Joy the Baker

April 26, 2010 Posted by | Blackberry, Breakfast, Fruit, Kid-Approved | 1 Comment

Chicken Tortilla Casserole

All I can say is… where has this recipe been all my life?!

This dish has AMAZING flavor! Those chipotle peppers in adobo sauce really do bring out the wow factor – and I mean WOW, WOW, WOW!! Served this with some warmed up pinto beans, but one could easily use black beans. If there is one recipe that needs to be added to your list of things to cook, by golly, this is the one!

My notes:

  • Omitted the shallots (never have any in the kitchen… because I don’t ever buy any, hah)
  • Used one chipotle pepper in adobo sauce (kid-friendly)

Family Review:

Not only did Hubbo go a-scarfin’, but Big and Little K did their due diligence on their plastic little plates! If there is any of this delicious meal remaining, leftovers will taste twice as good. I’m sad that our leftovers have already been demolished because I would love to warm some of this up right now – can you tell how much I LOVE this dish?

Recommended:

ABSOLUTELY!

Bon appetit,
Lynne

Chicken Tortilla Casserole
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Yield: 4-6 servings

Ingredients:

  • 2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
  • 2 tablespoons vegetable oil, divided
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1-2 tablespoon(s) chipotle peppers in adobo sauce, minced
  • 1¾ cups chicken broth
  • 5 cups tortilla chips, broken into large pieces
  • 2 tomatoes, seeded and diced
  • 4 oz. sharp cheddar cheese, shredded
  • 2 tablespoons fresh cilantro, chopped

Directions:

  • Pat the chicken breast halves dry and season with salt and pepper.
  • Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.)  Transfer to a plate and set aside.
  • Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt.  Cook just until fragrant, about 30 seconds.  Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.
  • Stir in half of the tortilla chips.  Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes.  Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.
  • Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro.  Stir in the other half of the tortilla chips until they are incorporated and moistened.
  • Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes.  Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving.

Source: Annie’s Eats, who adapted from Pink Parsley, who adapted it from Cook’s Illustrated

April 23, 2010 Posted by | Casserole, Chicken, Kid-Approved, Main Meal | 1 Comment

Baked Ziti

Baked Ziti is one of those “comfort food” type dishes for me that when I make this for dinner, I can literally eat this all day long! I personally like my cheese baked a little longer creating that delicious smoked-type cheese flavor. Not to mention the top layer of crispy noodles that result as an innocent by-product. If you are an “edge” eater, I highly recommend letting it hang out a little longer in the oven.

My Notes:

  • Substituted ground beef for Italian Sausage (didn’t have any on hand)
  • Omitted salt from the sauce as well as when cooking the ziti noodles since the mozzarella and Parmesan cheese are plenty flavor for this dish and the canned tomatoes have a decent amount of salt already.

Family Verdict:

The best thing about this dish is that my 4- and 2- year old ate their plates clean! Well, aside from Big K who left the tomatoes to congregate, but when resistance is minimal during any meal, I’ll take it! This is an all-time favorite with Hubbo.

Recommended:

Yes, yes, yes!

Bon appetit,
Lynne

Baked Ziti
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Yield: 6-8 servings

Ingredients:

  • 1 pound dried ziti pasta
  • Kosher salt
  • 3 1/2 cups Quick Tomato Sauce (recipe follows)
  • 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
  • 3/4 cup freshly grated Parmesan, divided
  • 1/2 teaspoon freshly ground black pepper
  • Pinch red pepper flakes

Directions:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
  • Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes.
  • Transfer the pasta to an oiled 9 by 13-inch baking dish.
  • Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan.
  • Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce:

  • 2 tablespoons extra-virgin olive oil
  • 1 pound sweet and or spicy Italian sausages (casing removed and crumbled) or ground beef
  • 1/4 medium onion, diced (about 3 tablespoons)
  • 3 cloves garlic, chopped
  • 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
  • Sprig fresh thyme
  • Sprig fresh basil
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

Directions:

  • Heat the oil in a medium saucepan over medium-high heat.
  • Cook the sausage/ground beef until beginning to brown, about 3 minutes.
  • Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
  • Add the tomatoes and the herb sprigs and bring to a boil.
  • Lower the heat and simmer, covered, for 10 minutes.
  • Remove and discard the herb sprigs.
  • Stir in the salt and season with pepper, to taste.
  • Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Source: Adapted from Food Network

April 21, 2010 Posted by | Kid-Approved, Main Meal, Pasta | 1 Comment