A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Buttermilk Cranberry Scones November 17, 2010

Filed under: baking,breads,breakfast — frappqueen @ 4:59 pm
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I don’t have much experience making scones, aside from the really delicious ones courtesy of Nurse Liz, but those are easy as they take cream and not incorporating bits of butter. BUT! I was in the mood and I’d had this recipe bookmarked in my internet browser for like a zillion years so I figured, why not give it a try? I have to say, it was really simple to do and the results were delicious! I only changed the recipe slightly in that I added orange zest instead of lemon zest since that’s what I had at home, but things like that are relatively interchangeable anyway. Citrus always makes things better in my opinion!  Give them a try! They come out light yet kind of flaky and not too sweet, just the way scones ought to be in my opinon!

Buttermilk Cranberry Scones

2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small chunks
1/2 cup buttermilk
1 large egg
1/3 cup sweetened dried cranberries, chopped fine  I added a bit more as I like a lot of stuff in my scones)
finely grated zest from one small lemon (about 2 teaspoons) (you can use zest from an orange too!)
heavy cream (optional, for brushing tops of scones)

Method:

Preheat oven to 425 degrees.

In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt.  Add butter chunks and toss lightly with flour; place bowl in fridge.

In a small bowl, whisk together egg, buttermilk, and lemon zest; place bowl in fridge.  Measure out and chop the cranberries; set aside. Line a baking sheet with parchment or lightly spray with cooking spray; set aside. Lightly dust a counter top with flour.  Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
Remove bowls of flour and buttermilk from fridge.  Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cranberries and stir to combine.   Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together.
Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything.  Pat into a circle about 1/2 inch thick.  Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer.  Put scones on lined baking sheet and brush lightly with heavy cream (optional).
Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned.  Remove to cooling rack. Try not to eat them all in one sitting!!
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Buttermilk Waffles a la The Joy of Cooking! August 14, 2010

Filed under: breakfast — frappqueen @ 4:51 pm
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OH MAN  YOU MUST MAKE THESE WAFFLES! Do not let the list of ingredients intimidate you as there are more than four. Do not fear that it seems like a lot of butter. Do not worry about finding buttermilk to make this recipe with. Just gather your ingredients, put fun music on, brew some coffee and enjoy making these awesome waffles!!

I found this recipe via a super cool blog which I found somehow but forget now! Maybe I googled waffles? I have no idea. At any rate, I’m not even going to bother posting the recipe myself as this person does it awesomely, including super helpful footnotes! I hope they don’t mind my linking to them…but here it is!

http://lifeatnumber71.wordpress.com/2010/01/31/buttermilk-waffles-with-dark-maple-syrup/

I just used plain old low fat Aunt Jemima’s with my waffles and they were still amazing. Mike was super surprised when he woke up to coffee and fresh waffles! That’s what happens when you’ve got a baby kicking you like crazy at 6am on a Sunday!

One hint I can give you is in regards to buttermilk: I know using the real deal is always best, but who actually stocks and keeps buttermilk on hand most of the time? If you wake up and want to make these on a whim and don’t want to run to the store in your jammies, what can you do? Do what I do! Keep on hand Saco Cultured Buttermilk Blend! Its a powder that you just add water to, and voila! You’ve got decent buttermilk for baking. It is certainly not as good as the real thing, but it is nice to have for a buttermilk emergency! You can usually find it with the baking supplies, kind of near the condensed milk and stuff of that nature.

Now go out there and make some waffles!

 

little tiny egg souffles! July 9, 2010

Filed under: breakfast,eggs — frappqueen @ 12:58 pm
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These were really good and a nice breakfast on the weekend, though you can totally do breakfast for dinner and eat them then, too! Its more of a method than a recipe as I don’t think I even measured anything, but I’ll do my best to guide you on the right path!

Egg souffles

eggs (number depending on who you are cooking for, I think I used about 3)

milk (add about a half a cup per two eggs)

salt and pepper

stuff to put in (I used chopped up ham, cheddar cheese and scallions but you can add whatever makes you happy in your eggs!)

Method:

Preheat oven to 350.

Spray PAM into muffin tins and set aside.

In a bowl, combine the eggs, salt, pepper and milk and whisk until a tad foamy. Chop up your other ingredients and stick an even amount of them of each muffin tin section. This way you can ensure even distribution when you add the eggs. Pour the egg mixture in each tin over the chopped up stuff. Top with extra cheese if you like. Pop in the oven and bake, about 15 minutes or until the eggs are set and no longer jiggly. I super cooked mine cuz runny eggs and pregnant ladies sadly do not mix!

Use a knife to loosen the edges of each cup and pop out the souffles. Eat and enjoy!!

 

Blubbery Muffins!! June 6, 2010

Filed under: baking,breads,breakfast — frappqueen @ 10:54 am
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Okay, so they are Blueberry muffins, but Mike and I have a secret: we really really like the kid’s tv show ICarly. I know, its a show for 8 year olds, but have you seen it? It is hysterical! At any rate, one episode they get lots of cash for selling faulty sneakers and Sam hires a chef who makes Blueberry Muffins for her everyday, but calls them Blubbery, cuz she has an accent and…okay, well, maybe you had to be there, but whatever, that’s what we call them now too!!

In my 10th week of pregnancy or so (I’m almost up to week 17, whoo hoo!) I began craving, NEEDING blueberry muffins. I wanted homemade ones though, not crap from Dunkin Donuts! No sir! Also, I was finally feeling well enough to stomach cooking, so I was in dire need of baking!! I found this recipe via our dear friend Martha S. and it is divine. In fact, I think I have baked them about 4 times since! The muffins taste best the day you make them, but keep decently well in a plastic bag all week. I often bake a batch on Sunday and then eat one every morning around 10am for my second breakfast. I eat every hour these days, what can I say?! Give them a try, they are surprisingly easy, healthy, and awesome!

Blueberry Muffins (from Martha Stewart)

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan *
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg

Method:

Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside*. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.

Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

* I am always afraid to just bake stuff right in the muffin tin, so I didn’t. Instead of buttering the tins, I just used good ol’ paper liners. Works every time!

 

Nurse Liz’s Ham and Cheddar Scones April 23, 2010

Filed under: breads,breakfast,Uncategorized — frappqueen @ 9:00 pm
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These scones are AMAZING. Even if you have always feared scones, please please go and make them! Right now!! I’d always wanted to try to make scones, but a lot of the recipes seem a bit daunting and involve rolling out and cutting stuff just right and I never got around to it yet. However, one lovely day last year, Nurse Liz at school brought in these delectable ham and cheddar scones for someone’s birthday and let me sneak one. Holy moly, I was ready to give scone making a try after that! They are really just that good. Savory and a touch of sweet. Oh. yum. The nice thing about this recipe too is that its a cream scone mixture, meaning not much measuring and zero rolling out! You put it in cake pans to freeze and slice out the triangles to bake. Its easy and you can make them ahead of time and keep them in the freezer til you are ready to eat.

Ham and Cheddar Scones

3 c. all purpose flour

1/2 c. sugar

2 tbsp baking powder

1/2 tsp salt

1 c. medium diced ham

1/2 c. medium diced cheddar cheese (sometimes I use shredded if I forget to get a block o’ cheese)

1/2 c. sliced scallions (green onions)

2 c. heavy cream (if you want to make it lower fat you can do fat free half and half for one of the cups)

Method:

Line a 10 inch round cake pan or two 8 inch round cake pans with a layer of parchment paper. If you are like me and don’t have that…just use a layer of tin foil followed by a layer of wax paper for good measure. Set aside.

Sift the flour, sugar, baking powder and salt into a mixing bowl. Add the ham, cheese and scallions and toss together with the dry ingredients.  Make a well in the center of the mixture.  Add the cream to the flour mixture and stir to just until the batter is evenly distributed. Don’t use a mixer, just use a spoon and some elbow grease.

Place the dough in the cake pan(s) and press into an even layer. Cover with more parchment paper or foil or plastic wrap and freeze until very firm, at least 2 hours. I usually make the night before.

When you are ready to cook them, preheat the oven to 350. Spray a baking sheet with cooking spray. Thaw the dough on the counter for about 5 minutes until it is able to move and be cut into while still being stiff and cold. Cut the dough into equal wedges and place them on the baking sheet with room between them, about 2 inches apart.

Bake at 350 until golden brown, about 30 or 40 minutes. Cool on the baking sheet a few minutes before transferring them to a cooling rack. Serve warm or at room temperature. Best when eaten the same day they are baked…refrigerate or freeze the leftovers. Really though, you won’t have leftovers as you will eat one to see if it is good, one for a snack, two for brunch, one for an afternoon snack and then one because, well, it looked so LONELY on the plate!

 

Mike’s Fancy Omelette February 4, 2010

Filed under: breakfast,eggs — frappqueen @ 7:52 pm
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Another great thing to eat for dinner is breakfast! It’s quick and easy and a fun surprise for yourself after a long day. Breakfast at dinnertime always seems a little bit dangerous, you know, if you’re a super goody-goody and never do anything wrong 🙂 Either way, I do enjoy it now and then! This omelette was actually made for me Sunday morning by my darling husband, but it could easily be eaten for dinner! Omelettes are something of his specialty; he even insisted on purchasing a special nonstick pan just for omelette cooking. I find this adorable of course!

omelette making is another recipe that isn’t really one, but I’ll include what Mike added to my fancy omelette on this particular day!

Mike’s Fancy Omelette

3 eggs, whisked with a fork

a few drops of milk

cheese of your choosing (I had Asiago, yum!)

Meat of your choice (I had a slice of prosciutto and sliced chicken sausage)

onions, chopped (optional)

salt and pepper to taste

Method:

whisk the eggs, salt, pepper and milk together. Let stand.

In a preheated skillet, add some PAM. Add sausage and cook, until browned and well done.

Pour eggs in over sausage. Top with cheese, shredded or broken up, and prosciutto. Let eggs cook flat in this manner for about 3 minutes. Test bottom to see if the eggs are set and browned. If not, cover skillet with foil or lid that fits and let omelette steam for another few minutes, keep testing for done-ness. When eggs look set on top and are no longer wet and runny, they are ready. Carefully flip side of omelette with spatula, folding in half. Let cook 30 more seconds. Slide off skillet onto plate. Eat and enjoy! If skillet fights back and eggs do not slide nicely, oh well! Even broken omelette taste delicious!