Breakfast, Scones

Lemon Blueberry Scones

I cannot take full credit for this recipe. I learned this basic format years ago and it’s never failed.

Whoever you are that so generously gave the tip to freeze the scone dough, you’re a genius.

Lemon Blueberry Scones

Prep Time: 15 minutes
Cook Time: 15 minutes
Freeze Time: 10 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: British, English
Keyword: blueberry, cuppa, Harney & Sons, Kerrygold, lemon, scones
Servings: 8
Calories: 469kcal

Equipment

Ingredients

  • 8 oz unsalted butter very cold, cut into cubes
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup blueberries washed and dried
  • 2 tsp lemon zest heaping / divided
  • 1 cup heavy cream divided
  • 1 tbsp demerara sugar

Instructions

  • Cut ice cold butter into cubes ( I swear by Kerrygold for scone baking)
  • Blend together with a pastry cutter until it looks like little peas are forming. Don't overwork the dough. Freeze for 10 minutes
  • Preheat oven to 450°
  • Take bowl out of freezer and add most of (about 3/4 cup) of the heavy cream. Mix gently.
  • Fold in the blueberries and 1 tsp of the lemon zest
  • Make a cross out of wax paper and cover the bowl. Gently tip over the bowl with the wax paper on the top. Fold the sides up and mix the dough with your hands for about 30 seconds. Be very gentle.
  • Spoon the dough into a scone pan and gently pat into the corners. Drizzle the remaining cream on top.
  • Add 1 tbsp of demerara sugar
  • Top with remaining lemon zest.
  • Bake for 15-20 minutes.
  • Let fully cool before removing from the pan.

Notes

Let these fully cool.  These are loaded with blueberries which will add extra moisture.  I promise, they're worth the wait.

Nutrition

Calories: 469kcal | Carbohydrates: 38g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 465mg | Potassium: 79mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1156IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Main Dish, Meatless Monday

Cannellini Beans and Wilted Arugula Topped with Poached Egg

We are trying to do some more Meatless Mondays at our house. This is filling and hearty, but not heavy.

Cannellini Beans and Wilted Arugula Topped with Poached Eggs

Creamy beans, slow cooked to perfection, topped with a poached egg. Meatless Mondays - elevated
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Soak Time: 8 hours
Total Time: 10 hours 45 minutes
Course: Main Course
Cuisine: Italian
Keyword: meatless Monday, poached egg, slow cooked
Servings: 6
Calories: 144kcal

Equipment

  • large bowl
  • 5.5 quart heavy bottomed pot
  • medium sized pot
  • slotted spoon

Ingredients

Cannellini Beans

  • 1 lb dried cannellini beans
  • 2 stalks celery chopped
  • 1/2 cup fresh rosemary sprigs
  • 1/2 cup fresh thyme sprigs
  • 32 oz vegetable broth
  • 2 shallots peeled, and end trimmed
  • 3 preserved lemons seed removed and coarsely chopped
  • 9 cups water divided
  • 3 cups baby arugula packed
  • 1 1/2 tbsp red pepper flakes

Poached Eggs

  • 6 eggs
  • 2-3 cups water
  • 1 tbsp white vinegar
  • 1 tsp kosher salt

Instructions

  • In a large bowl, add six cups of water and dried beans (should be enough water to cover beans)
  • Soak for eight hours (I changed the water after four hours, but this is optional)
  • Drain beans
  • Chop celery
  • Peel and trim shallots
  • Chop preserved lemons, removing seeds and set aside
  • In a heavy pot, add beans, celery, shallots, rosemary and thyme sprigs, vegetable broth and 3 cups of water
  • Bring to a boil, then lower heat and simmer for 1 hour
  • Add preserved lemons and red pepper flakes and simmer for another 1 1/2 hours or until beans are fork tender. Add the arugula and stir to wilt. Take off heat and set aside
  • In a separate medium sized pot, bring water to a low boil. Add salt and vinegar
  • With slotted spoon, stir water until a small funnel appears in the middle. Crack eggs into a small bowl (I do them individually, because in spite of having a food blog, I haven't mastered making multiple poached eggs at the same time)
  • Get the small bowl close to the water and drop into the center where the swirling is from the slotted spoon.
  • Gently stir to set egg. Poach for about 3 minutes.
  • Ladle out the beans into a bowl and top with poached egg (remove gently with slotted spoon).

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1247mg | Potassium: 208mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Salads

Blueberry, Watermelon, Cucumber, Mint and Fresh Mozzerella Salad with Cava Vinaigrette

The cool and refreshing summer salad is not only delicious; but also easy to make. I made it with some pan seared bronzini and basmati rice but it would stand well equally with chicken or beef and I think it would especially compliment pork. It’s also a great way to use up leftover Cava.

Blueberry, Watermelon, Cucumber, Mint and Fresh Mozzarella Salad with Cava Vinaigrette

This salad is summer in a bowl
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Salad
Cuisine: American
Servings: 8
Calories: 152kcal

Equipment

Ingredients

  • 1 cup fresh blueberries rinsed and dried
  • 1 cup cubed watermelon
  • 2 small cucumbers peeled, seeds removed and cubed
  • 1 cup fresh mozzarella cubed
  • 3 tbsp fresh mint finely minced

Dressing

  • 2 tbsp Freixenet Brut Cava
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • salt to taste
  • black pepper to taste
  • 1/3 cup extra virgin olive oil

Instructions

  • Peel, seed and cube cucumbers
  • Cube watermelon
  • Wash and dry blueberries
  • Cube mozzarella
  • Wash, dry and finely mince fresh mint
  • Combine in a large bowl
  • Add vinaigrette and let chill for 1 hour

Dressing

  • Add 2 tablespoons of Cava, 1 tablespoon of Dijon mustard, 1 tablespoon of white wine vinegar to a bowl and mix
  • Whisk in 1/3 cup of olive oil
  • Add salt and pepper if desired

Nutrition

Calories: 152kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 112mg | Potassium: 166mg | Fiber: 1g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Chicken, Grill, Quick and Easy

Lemon & Brown Sugar Grilled Chicken Thighs

This marinade is easy to throw together and turns out the juiciest chicken. Try to find skin on chicken for grilling. Enjoy!

Lemon and Brown Sugar Grilled Chicken Thighs

Juicy grilled chicken with hints of lemon and basil and the sweetness of brown sugar. It's a really sweet summer dinner winner!
Prep Time: 10 minutes
Cook Time: 14 minutes
Marinate Time: 3 hours
Total Time: 3 hours 24 minutes
Course: Main Course
Cuisine: American
Keyword: chicken thighs, grilling season, quick and easy, seven barrels
Servings: 4
Calories: 358kcal

Ingredients

  • 1/3 cup freshly squeezed lemon juice roughly two medium lemons
  • 2 tbsp soy sauce low sodium
  • 1 tbsp prosecco vinegar
  • 2 tbsp Seven Barrels Basil Olive OIl
  • 2 tbsp fresh basil leaves finely chopped
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 tbsp honey
  • 2 tbsp light brown sugar
  • 4 chicken thighs skin on i also used bone in

Instructions

  • Finely chop basil
  • In a large bowl, mix together lemon juice, Seven Barrel Basil olive oil, soy sauce, honey, prosecco vinegar, black pepper, kosher salt, brown sugar and basil
  • Place chicken thighs in marinade
  • Seal the bowl and marinate in fridge for 3 hours (1 hour minimum if you are pressed for time).
  • Heat grill to high
  • Add chicken, skin side down and grill for 7 minutes. Do not turn
  • Flip the chicken and lower the grill heat to medium. I shut off one side of our grill and leave the other side on medium. Grill for another 6-7 minutes
  • Let rest for five minutes and serve

Notes

Grilling with a glass of Cava optional; but recommended

Nutrition

Serving: 1piece | Calories: 358kcal | Carbohydrates: 13g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 647mg | Potassium: 286mg | Fiber: 1g | Sugar: 11g | Vitamin A: 143IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Pasta, Salads, Shellfish, Side Dish

Elotes Shrimp Pasta Salad

Elotes is one of life’s simple pleasures; each bite filled with such delicious complexity that it is pure comfort. I wanted to put that beautiful melding of flavors into a pasta salad. After several renditions that were good, my friend, Mike, came up with the suggestion of shrimp. This single addition took it from good to bliss. Here is comfort on a plate that is sure to please everyone at the table.

I served it along side grilled chicken and simple green beans. Heaven!

Elotes Shrimp Pasta Salad

An easy twist pairing pasta salad and street corn
Prep Time: 20 minutes
Cook Time: 11 minutes
Chill Time: 4 hours
Total Time: 4 hours 31 minutes
Course: Side Dish
Cuisine: Fusion, Mexican
Keyword: cilantro, easy and quick, pasta salad, shrimp, side dish, summer produce
Servings: 10
Calories: 192kcal

Equipment

Ingredients

  • 1/2 English cucumber peeled, seeded and cubed
  • 2  jalapeños finely chopped
  • 1/4 cup shallot finely minced
  • 12 cherry tomatoes mutlicolored
  • 3 ears of corn grilled and charred
  • 1 cup uncooked orzo
  • 3 tablespoons olive oil mayonnaise heaping
  • 1 tablespoon crème fraîche heaping
  • 1 lime - zested and juiced
  • 2 tbsp chili powder
  • 3/4 cup cotija cheese crumbled / divided
  • 1/4 cup chopped fresh cilantro packed
  • 1/2 pound cooked shrimp tailed removed
  • salt and pepper to taste
  • 1/2 avocado
  • 1 tablespoon olive oil
  • 3 tablespoons water

Instructions

  • Husk corn. Place ears on three pieces of aluminum foil. Divide the olive oil amongst the three ears and add 1 tablespoon of water to each foil packet. Wrap tightly
  • Throw corn on a grill on high heat or under a broiler for about 10 minutes. Turn halfway through. I usually make extra corn and use the leftovers.
  • Bring 2 cups of water to a boil. Salt generously
  • Cook orzo for 11 minutes
  • Drain pasta and set in a bowl
  • Finely mince the shallot
  • Peel the English cucumber, remove the seeds and finely cube
  • Slice the  jalapeños in half, remove seeds and finely dice
  • Add the cucumber, shallot and jalapeños to the pasta
  • After the corn has cooled enough to handle, slice each side to remove the corn from the cob
  • Coarsely chop the cooked shrimp (remove tails if necessary). I used precooked shrimp from Wegman's. Add the corn and shrimp to the bowl
  • Wash and quarter the cherry tomatoes and add to the bowl
  • Rinse a handful of fresh cilantro and squeeze out the excess water. Finely mince, stems and all. Add 3/4 of it to the bowl.
  • In a small bowl, juice 1 lime (roll first to loosen for easier juicing). Add remaining chopped cilantro. Add three heaping tablespoons (the kitchen spoon, not the measuring spoon) of light or olive oil mayonnaise. Add 1 teaspoon of chili powder and 1 heaping tablespoon (kitchen kind) of crème fraîche
  • Pour over other ingredients and mix
  • Add 1/2 cup of cotija cheese (crumble well)
  • Mix again and chill for at least four hours
  • Before serving, top with remaining 1/4 cup of cotija cheese and sliced avocado

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 371mg | Potassium: 339mg | Fiber: 3g | Sugar: 5g | Vitamin A: 829IU | Vitamin C: 24mg | Calcium: 111mg | Iron: 2mg
Tried this recipe?Let us know how it was!