Taking a look at my recipes, I have a lot of sweet items. Is that necessarily a bad thing? No way, but to serve those of you who think you can’t bake (you really can) I am going to try to post a sweet and savory recipe from now on.
I tried this recipe out last week while I was stress baking. With this yucky economy situation going on, we are hanging in the ‘unbalance’ about some things right now. Anyways, I’ve had it for a while now and surprisingly enough, had all the ingredients on hand. Well, I just used milk in substitute for the buttermilk and heavy cream and they turned out just fine.
I was completely skeptical while they were baking {because it was my first time making them}, but they are oh so delish!
Berry Scones
4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 1/2 sticks cold butter (sliced into 10-12 slices)
3/4 cup buttermilk
3/4 cup heavy cream
1 egg
2 1/2 cups berries, divided
Glaze
1 1/2 cups powdered sugar
1/4 cup milk
Mix all dry ingredients in a mixer. Add cold butter. Mix on low until pea size and still some small butter pieces are evident. Mix buttermilk, cream and egg in separate bowl. Slowly pour into dry mix, on low speed. Mix briefly until combined. Do not over beat. {I used my hands for all this…as therapy!} Turn out onto floured surface and gently knead dough 4-5 times. Cut in half. Roll out half of the dough to about 1″ thick. Pour 3/4 cup berries over dough and fold over. Roll about once again to 1″ thick circle and cut into 6 wedges. Repeat with remaining dough. Place on greased cookie sheet. Brush with a little more cream and sprinkle with sugar. Bake at 425 for 13-18 minutes, until golden brown. Cool 5 minutes and pour over glaze.
***You can use fresh or frozen berries. I had a frozen tri-berry mix I bought at Costco that worked really well. Just make sure you thaw them before hand.
Chicken, Broccoli (or asparagus) and Bowties
3 chicken breast, cooked and cubed
2-3 heads of broccoli, cut into bite size OR 1 bundle of asparagus cut into fourths
1/2 lb farfalle (bowtie) pasta
2 TBSP butter
2 TBSP olive oil
1-2 cloves of garlic, minced
1 lemon, zested
1 TBSP lemon juice
salt and pepper, to taste
freshly grated Parmesan cheese, optional
Season chicken with salt and pepper. Saute chicken in a little olive oil until no longer pink. Cut it up into small cubes. Cook broccoli or asparagus in large pot of boiling water until tender. Remove from water with a slotted spoon and place in a large bowl. In the same water, cook the pasta according to directions. Drain well and add to the chicken and broccoli. Meanwhile, in the same pan you cooked the chicken, heat butter and oil together, scrapping off the brown bits. Add in the garlic and lemon zest and cook for 1 minute. Take off the heat and mix in salt, pepper, and lemon juice. Pour over pasta and toss to coat. Season more to taste and top with Parmesan cheese.
