Meyer Lemon Blueberry Yogurt Quick Bread {recipe swap}

By Coleen

Meyer Lemon Blueberry Yogurt Quick Bread

Dear Winter: What’s up with you? The past few years, you’ve been pretty mild, sometimes a little chilly, but that never lasted long. This year? Let’s just say, I don’t remember moving to Antarctica. The cold shoulder is getting old. Let’s move on and try again next year, okay? Signed, The Redhead Baker.

Spring can’t get here soon enough. But until it does, I’m perking myself up with bright flavors, like citrus. I always paired citrus with summer in my mind, yet the peak season for citrus is right now.

Meyer Lemon Blueberry Yogurt Quick Bread

I bought a bag of Meyer lemons from Wegman’s, and was looking for a recipe in which to use them. Then I got my recipe swap assignment from our host, A Taste of Home Cooking, and saw that she had a lemon blueberry yogurt quick bread that I really wanted to try. I giggled a little to myself, because it’s the same blog I was assigned almost exactly a year ago, and in that swap exchange, I chose another blueberry-lemon recipe, and subbed in Meyer lemons instead. What can I say? I love Meyer lemons. And they pair well with blueberries.

The yogurt loaf is essentially a quick bread. It’s very easy to put together the batter, and just under an hour later, you have a delicious, moist, sweet-tart bread perfect for a light breakfast or quick snack.

Meyer Lemon Blueberry Yogurt Quick Bread

Meyer Lemon Blueberry Yogurt Quick Bread

Adapted from Sweet Beginnings

Ingredients

For the Loaf

  • 1 ½ cups + 1 tbsp all-purpose flour, divided
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup vanilla greek yogurt (no-fat, low-fat or regular)
  • 1 cup sugar
  • 3 large eggs
  • Zest of 2 Meyer lemons
  • ½ tsp pure vanilla extract
  • ½ cup canola oil
  • 1 ½ cups blueberries (fresh or frozen)

For the Lemon Glaze

  • 1 cup powdered sugar
  • Juice of 2 Meyer lemons (about 3 tbsp)
  • Splash of vanilla extract

Directions

  1. Preheat the oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
  2. Combine 1 ½ cups of flour, baking powder and salt in a medium mixing bowl and set aside.
  3. In a larger mixing bowl, combine the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly mix in the dry ingredients.
  4. In a small bowl, toss the blueberries with the remaining tablespoon of flour, then fold gently into the batter.
  5. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes then remove the loaf and cool on a wax or parchment paper-lined wire rack.
  6. While the loaf is cooling, make the lemon glaze: mix the powdered sugar, 2 tablespoons of the lemon juice, and a splash of vanilla together in a small bowl. The mixture should be thick but pour-able. Add up to another tablespoonful of lemon juice if the mixture is too thick. Spoon the lemon glaze over the top of the loaf and let it drip down the sides. Let the loaf sit at room temperature for about 15 minutes for the glaze to set before slicing and serving. Store in an airtight container at room temperature.

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Triple Chocolate Tart {recipe swap}

By Coleen

Triple Chocolate Tart #dessert #chocolate

Our recipe swap host, A Taste of Home Cooking, chose the theme holiday cooking/baking for this round.

My assigned blog, Dough See Dough, didn’t have a dedicated “holiday recipes” index, so I browsed several of her categories to see what looked good. Since I am usually the one to make the holiday desserts, that’s where I ended up.

I saw several recipes that looked good, but kept coming back to the chocolate-glazed chocolate tart. So rich and decadent, with three distinct layers of chocolate, yet her commentary said it was so easy to make. I had to try it out. After all, in my opinion, if it’s not chocolate, it’s not dessert.

It was just as easy as promised. The part that took the longest was patting the graham cracker crumbs into the tart pan. The filling took about five minutes. But the tart is very rich, fitting for a special occasion. I think it would be even better with a layer of light whipped cream on top, to balance out the thick filling.

Triple Chocolate Tart #dessert #chocolate

Triple Chocolate Tart

Barely adapted from Dough See Dough

Ingredients

For crust:

  • 1 cup chocolate graham crackers crumbs (from 10 full crackers)
  • ¼ cup sugar
  • 5 tbsp unsalted butter, melted

For filling:

  • 1 ¼ cups heavy cream
  • 9 ounces Ghirardelli 60% cacao bittersweet chocolate chips
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt

For glaze:

  • ¼ cup heavy cream
  • 3 ½ ounces Ghirardelli white chocolate chips
  • 2 tsp light corn syrup

Directions

  1. Preheat your oven to 350 degrees.
  2. In a small bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir until everything is moistened. Press the crumb mixture into the bottom and ¾ of the way up the sides of a 9-inch fluted tart pan with a removable bottom.
  3. Bake the crust for 10 minutes*, then cool on a wire rack.
  4. While the crust is cooling, make the filling: place the bittersweet chocolate chips in a medium mixing bowl. Heat the heavy cream in a medium saucepan over medium heat. When tiny bubbles begin to form at the edge of the pan, pour the hot cream over the chocolate chips, and let the mixture stand for a minute. Then whisk until the chocolate has melted and the mixture is smooth. Add the two eggs, vanilla and salt and stir gently until combined (you don’t want to create air bubbles).
  5. Pour the filling into the crust and bake for 20 to 25 minutes, just until the edges are set. The center should still jiggle slightly. Let cool on a wire rack for one hour.
  6. Once the tart has cooled, make the glaze: place the white chocolate in a small bowl. Heat the cream in a small saucepan, just as before. Once the tiny bubbles form at the edge, pour the cream over the chocolate and let sit for one minute. Then whisk until smooth. Add the corn syrup and stir until fully incorporated.
  7. Pour the glaze over the tart, tilting it so the glaze covers the tart evenly. Store the tart in the refrigerator.

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Check out other recipes from the swap by clicking on the thumbnails below!

Corn and Pepper Taquitos: Vegetarian Recipe Swap

By Coleen

Creamy Corn and Pepper Taquitos #vegetarian

It’s recipe swap time again, hosted by A Taste of Home Cooking. Our host changed up the themed swaps a little — instead of being assigned a particular recipe, we’re assigned a blog (similar to the Bloggers’ Choice swaps), and we get to choose any recipe that fits the theme.

I was assigned one of my favorite blogs, Life and Kitchen. I love Lindsay’s recipes, photographs, and the stories she tells in her posts.

She had over 2 dozen vegetarian recipes from which to choose, but her creamy corn and pepper taquitos immediately caught my eye.

These are a great weeknight meal because you can make the filling ahead of time and refrigerate it, then fill the taquitos and bake whenever you’re ready to eat.

Taquitos are traditionally made with corn tortillas, but I’ve had bad luck with them breaking every single time I’ve used them, so I used flour tortillas — you can use whichever you prefer.

Serve one or two of these as an appetizer or snack, or serve three per person as a main dish (accompanied by your favorite Mexican sides).

Creamy Corn and Pepper Taquitos #vegetarian

Creamy Corn and Pepper Taquitos

Barely adapted from Life and Kitchen

Ingredients

  • 1 tbsp olive oil
  • ½ of a small yellow onion, finely diced
  • ½ cup each red, green and yellow bell pepper, diced
  • ½ cup frozen corn
  • 5 oz lower-fat cream cheese
  • ¼ cup reduced fat shredded cheddar cheese
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • 8 small flour tortillas
  • Cooking spray
  • Salt and pepper

Directions

  1. Preheat oven to 425 degrees. Line a 9×11 baking pan with foil and spray with non-stick cooking spray.
  2. Heat the olive oil in a small skillet over medium-high heat. Add the onion and bell peppers and saute until soft. Add the corn and spices and saute for another minute.
  3. Add the cream cheese and stir until melted. Add the cheddar cheese and stir until melted. Taste and season with salt and pepper to taste.
  4. Spoon some of the mixture onto the center of each tortilla. Roll the tortilla tightly around the mixture and put in the baking pan, seam side down. Continue until you have filled all of the tortillas. If you are preparing these ahead of time, cover the pan tightly with plastic wrap or tinfoil and refrigerate.
  5. When ready to cook, spray the taquitos lightly with cooking spray and sprinkle with salt.
  6. Bake until the tortillas are crisp and lightly browned, about 12 minutes.

Diet type: Vegetarian

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To see more recipes for the vegetarian swap, click the links below!

 

Chicken and Mushrooms in Garlic-Wine Sauce

By Coleen

It’s recipe swap time again, hosted by A Taste of Home Cooking.

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This round’s theme was Cooking or Baking with Alcohol. I was really looking forward to this round because really, I could receive any kind of recipe: appetizer, main dish, dessert, etc. I submitted the Steak and Eggs with Molasses-Beer Sauce that I made for Dave on Father’s Day last year.

In return, I received a recipe for chicken and mushrooms in garlic-wine sauce from The Cookaholic Wife. I think Dave was excited about this recipe, simply because we hadn’t really had chicken in ages. During my pregnancies, I couldn’t stand the sight, smell, feel, or taste of chicken, unless it was ground or shredded and really mixed in with the flavors and textures of other ingredients (like in quesadillas).

The ingredient for this dish was not bad at all, especially since I bought the mushrooms pre-sliced. Unlike most other ingredients, there isn’t a significant price difference when buying pre-sliced mushrooms instead of whole.

Skip the “cooking wine” sold in grocery stores and choose a wine that you enjoy drinking. When the wine is reduced during cooking, as it is in this recipe, the flavor is concentrated and strengthens. A bad-tasting wine will yield a bad-tasting sauce. And you’ll have a whole bottle of bad-tasting wine left over.

When cooking with wine, you want something “dry.” What is “dry”? In the world of wine, it’s the opposite of sweet. In most cases, you don’t want to add a sweet wine to savory dishes. According to WineFolly.com, Chardonnay works well in chicken dishes, and complements cream sauces or gravies well. Pinot Grigio works well with seafood/shellfish. Choose a Sauvignon Blanc if the white wine is added to vegetables.

We enjoyed the flavor of this dish, and like The Cookaholic Wife, we served it over brown rice. We just wished the recipe made more sauce.

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Chicken and Mushrooms in Garlic-Wine Sauce

Source: The Cookaholic Wife

Ingredients

  • 2 boneless, skinless chicken breasts, cut into 1″ cubes
  • 4 tbsp all-purpose flour
  • 12 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • ¼ cup white wine (we used Pinot Grigio)
  • ⅓ cup low-sodium chicken broth
  • 2 tsp. olive oil
  • 1 tbsp butter
  • ¼ cup fresh parsley, chopped
  • Salt and pepper to taste
  • 2 cups cooked brown rice, kept hot

Directions

  1. Place the flour in a wide, shallow dish. Season the chicken liberally with salt and pepper, then dredge through the flour, shaking off the excess.
  2. Heat 1 tsp each of the olive oil and the butter in a large skillet over medium-high heat. Once the butter has melted, add the chicken to the skillet and cook until lightly browned on all sides and no longer pink inside.
  3. Remove the chicken to a plate and tent with foil to keep warm. Save the drippings in the pan.
  4. Add the remaining olive oil and butter to the skillet. Add the garlic and mushrooms to the pan. Cook for 5 minutes or until the mushrooms are soft and lightly golden, then season with salt and pepper.
  5. Add the chicken broth, white wine and parsley to the pan. Use a wooden spoon to scrape any of the brown bits off the bottom of the skillet left from the chicken. Cook for 3 to 4 more minutes or until the liquid has reduced by half. Taste and season if necessary.
  6. Divide the rice among the plates, top with some of the chicken, some of the mushrooms and sauce.

Number of servings (yield): 4

Click the images below to see other recipes from the Cooking/Baking With Alcohol Swap! 

 

Cinnamon Roll Pancakes

By Coleen

It’s Blogger’s Choice Recipe Swap time again, hosted by A Taste of Home Cooking.

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In a blogger’s choice swap, we’re assigned another blog, and we can choose any recipe we want from it. I was assigned Amy’s Kitchen Creations. Amy has a lot of delicious-sounding recipes, but once I saw the cinnamon-roll pancakes, I knew I wanted to try them. I love breakfast food. I love pancakes. I love cinnamon rolls. I was intrigued about how they would taste.

I had intended to make them on a weekend morning for breakfast, but I actually forgot. I ended up making them on a weekday night, intending to take them to work for breakfast. They seem like they would be easy to warm in the microwave, and the cream cheese glaze would make a nice dipping sauce.

Unfortunately, while these pancakes sound like a delicious combination of two breakfast foods, they’re a little bit more difficult in reality. While the pancake batter contains elements that make the liquid batter set while cooking, the cinnamon mixture does not. So, when you flip the pancakes over, the cinnamon mixture spreads everywhere. And when you lift the cooked pancakes off the griddle, the cinnamon mixture stays on the griddle.

Cinnamon Roll Pancakes

It’s a nice concept, and could definitely be improved. The pancakes themselves were tasty, though they could have used a little sugar (which may have only been because of the lack of cinnamon sugar filling). Dave thought they were “dough-y” rather than fluffy, but that could have been user-error. Amy’s recipe called for one cup of flour, but the batter came out much thinner than what I was used to. So, I added flour a little at a time, and stirred, until I reached my desired consistency. All that stirring may have overworked the batter.

As you’ll see in the picture, I didn’t make the cream cheese glaze. I thought I had an entire tub of cream cheese in the refrigerator, but someone (ahem — Dave) likes a looooot of cream cheese on his morning bagel, so there was none left.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Barely adapted from Amy’s Kitchen Creations

Ingredients

  • For the cinnamon filling:
  • 4 tbsp unsalted butter, melted and still hot
  • 6 tbsp packed light brown sugar
  • ½ tbsp ground cinnamon
  • For the pancakes:
  • 1 ¼ to 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 large egg
  • 1 tbsp vegetable oil
  • For the cream cheese glaze:
  • 4 tbsp unsalted butter
  • 2 oz cream cheese, at room temperature
  • ¾ cup powdered sugar, sifted
  • ½ teaspoon vanilla extract

Directions

  1. Make the cinnamon filling: While the melted butter is still hot, add the brown sugar and the cinnamon. Stir with a small whisk or fork until combined and the brown sugar is melted.
  2. Make the pancakes: Preheat an electric griddle to 250 degrees.
  3. Place the flour, baking soda, and salt in a medium mixing bowl.
  4. In a large measuring cup, combine the milk, egg and vegetable oil. Whisk until well combined.
  5. Pour the wet ingredients into the dry ingredients, and stir just until the dry ingredients are moistened. Some lumps may remain.
  6. Reduce the heat on the griddle to 225 degrees, and spray with nonstick cooking spray.
  7. Pour the batter by the scant 1/3-cupful onto the hot griddle. Carefully spoon the cinnamon sugar filling onto each pancake in a swirl pattern, using about 2 teaspoonfuls per pancake. Cook the pancakes for about 4 minutes, then carefully and gently flip them over, and cook an additional 2 to 3 minutes on the second side. Remove to a plate and cover to keep warm, while you cook the remaining pancakes.
  8. Make the glaze: In a small saucepan set over low heat, heat the butter until melted. Turn off the heat, keeping the saucepan on the burner and whisk in the cream cheese until smooth. Gradually add the powdered sugar into the pan while continually stirring, then add in the vanilla extract. Pour over the pancakes and serve.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6 to 8 pancakes

To see more recipes from the Blogger’s Choice Swap, click the images below!


Salmon with Ginger-Lime Sauce

By Coleen

Salmon with Ginger-Lime Sauce

I got my appetite (mostly) back just in time for a seafood theme recipe, hosted by A Taste of Home Cooking. I requested a salmon recipe, because it’s my favorite, and it’s loaded with great nutrients for growing babies.

I had a third reason: I was getting bored with my repertoire of salmon recipes. I felt like I was always making it the same way: flavored with lemon and dill.

I was thrilled when I got this recipe for pan-seared salmon with ginger-lime sauce from Sweet Beginnings. Salmon, a new flavor combination, and a kick of spiciness!  I served our salmon with brown rice cooked in water, because I didn’t realize that we were out of chicken broth. I think the flavor of the brown rice would have overpowered any flavor from the chicken broth, anyway.

The salmon was fantastic. The Mister and I both loved the spiciness and the flavors. It was a welcome change from the usual salmon with lemon and dill.

Pan-Seared Salmon with Ginger-Lime Sauce

Slightly adapted from Sweet Beginnings

Ingredients

Ginger-Lime Sauce

  • 1 tsp minced garlic
  • 1 serrano chile, chopped
  • 3 tbsp sugar
  • 3 tbsp minced fresh ginger
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 3 tbsp water

For the fish

  • ¼ cup canola oil
  • Salt and pepper
  • 4 (6-ounce) skinless salmon fillets
  • 2 cloves garlic, sliced
  • ⅔ cup Ginger-Lime sauce
  • 2 cups cooked rice

Directions

  1. Make the sauce: at least 30 minutes prior to serving, combine the garlic, serrano chile, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Cover and refrigerate until ready to use.
  2. Heat the vegetable oil in a large skillet over medium heat. Season the salmon with salt and pepper. Cook the fillets, working in batches if necessary, until a golden crust forms, 4 to 5 minutes on each side.
  3. About 2 minutes before the salmon is done, add the garlic slices to the pan, and stir often to prevent burning. Remove the salmon and garlic to a plate lined with paper towels to drain the oil.
  4. Divide the rice among the plates, and place a salmon fillet on top. Sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the ginger-lime sauce and serve immediately.

Number of servings (yield): 4

To see more recipes from the swap, click the images below!


Egg, Brie, and Prosciutto Breakfast Sandwiches

By Coleen

This blog has been very quiet lately, and for that, I apologize. As I announced in an earlier post, I am pregnant, and my morning sickness is much worse this time around than with my first child. I’m (finally) in my second trimester, so I’m hoping my appetite will pick up and I’ll feel like eating again. I miss food!

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I received A Taste of Home Cooking as my blog assignment for the Blogger’s Choice swap, who just so happens to host these swaps. Since, ironically enough, my “morning sickness” has been happening in the evening, the one meal each day I’m always up for eating is breakfast. I immediately went to her breakfast label. I considered the breakfast taquitos, originally seen on Pink Parsley, since I’d had those pinned for quite some time. But I kept scrolling, and saw the Egg, Brie, and Prosciutto breakfast sandwiches.

Egg, Brie, and Prosciutto Breakfast Sandwiches

I love breakfast sandwiches. I love brie. I love prosciutto. My recipe choice was a no-brainer.

These were so delicious and came together relatively quickly. The eggs took only about four minutes to cook. These make for an indulgent weekend breakfast, but they are also easy enough to cook on a weekday morning, especially if you make the eggs the night before. Store the cooked eggs in the refrigerator, then warm in the microwave the next morning for about 20 seconds on high heat.

I omitted the scallions called for in the original recipe because I didn’t have any on hand. Other than that, I didn’t make any changes. I let the Brie sit out at room temperature for about 30 minutes to soften to make it spreadable. I got the prosciutto sliced at the deli counter, though some stores sell it in pre-sliced packages. I bought a pre-sliced loaf of Pepperbridge Farm Sourdough bread, though you could get a sourdough boule (a rustic, bowl-shaped loaf of bread) from a bakery as well and slice it yourself.

These sandwiches elicited a “Wow!” from The Mister, and I definitely enjoyed them as well. I’ll be making these often.

Egg, Brie, and Prosciutto Breakfast Sandwiches

Recipe from A Taste of Home Cooking

Ingredients

  • 4 large eggs
  • ½ tsp salt
  • 1 tbsp milk
  • 2 tsp olive oil
  • 4 thick slices sourdough bread
  • 4 ounces Brie cheese, at room temperature
  • 4 ounces prosciutto

Directions

  1. In a bowl, thoroughly whisk together the eggs, salt and milk until bubbly.
  2. Heat the olive oil in a large nonstick skillet over medium heat.
  3. Once heated through, drop the heat to medium-low, and add the egg mixture. Let sit in the hot pan for a minute, then gently stir. Let sit another minute until the bottom begins to set. Using a large spatula, carefully flip portions of the cooked egg so that the liquid egg runs to the bottom to cook. Turn off the heat, leaving the pan on the stove, and let the eggs finish cooking.
  4. While the eggs finish, lightly toast each slice of bread. Spread one ounce of Brie on each slice, then cut each slice in half.
  5. Spoon one quarter of the egg mixture onto four of the half bread slices. Layer one ounce of prosciutto on top of the egg, then top with another half bread slice. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4 sandwiches

To see more recipes from the What’s Cooking Blogger’s Choice Swap, click the thumbnails below!


Shrimp Bisque

By Coleen

Shrimp Bisque by The Redhead Baker

It’s recipe swap time again, hosted by A Taste of Home Cooking. This go-round was “special occasion” themed, in honor of Valentine’s Day.

“Special occasion” meals often involve more expensive or exotic ingredients — splurges, indulgences . . . after all, isn’t that what special occasions are all about? Our host asked us to be considerate of others’ budgets, and offer two options if your first choice was on the expensive side.

So, from So Tasty, So Yummy, I received the option of either Beef Tenderloin with Red Wine Sauce or Shrimp Bisque. As much as I *really* wanted the beef tenderloin, it is an expensive cut of meat that just didn’t fit into our budget.

Reading through the recipe, the soup is unlike most other bisques I’ve had. I’ve made crab bisque before, and it was a thick, creamy, smooth soup. This soup had whole shrimps in a tomato/cream broth. I’m not a fan of tomato-based soups (I don’t like tomato soup, Manhattan clam chowder, or pasta fagioli). To be honest, I wasn’t really looking forward to it.

To my happy surprise, there wasn’t a strong tomato flavor to the broth, likely thanks to the shrimp stock. No, the broth wasn’t thick, but it tasted creamy and rich. We both really enjoyed this soup, which I served with a butter lettuce salad with red wine vinaigrette and French bread.

Shrimp Bisque by The Redhead Baker

Shrimp Bisque

Slightly adapted from So Tasty, So Yummy

Ingredients

  • 2 pounds unpeeled shrimp
  • 1 ½ cups chopped onion
  • 10 cups water
  • 2 dried bay leaves
  • 2 sprigs of fresh thyme
  • 4 tbsp unsalted butter
  • 4 tbsp tomato paste
  • ¼ cup Madeira wine
  • ¼ cup brandy
  • 6 tbsp flour
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 cups heavy cream

Directions

  1. Peel the shrimp (de-vein if necessary*), reserving the shells. Coarsely chop the shrimp. Cover the shrimp and chill until needed.
  2. Set a stockpot over medium-high heat and add enough olive oil to coat the bottom. Once the oil has heated, add the shrimp shells and chopped onion to the pot; sauté for 3 to 5 minutes, until the shells turn pink.
  3. Add the water, bay leaves, and thyme; increase the heat to high to bring the liquid to a boil. Reduce heat to low, and simmer uncovered for 30 minutes. Strain the shrimp stock into a bowl through a fine-mesh sieve; discard the contents of the sieve.
  4. In a large nonstick skillet set over medium heat, melt the butter. Add the tomato paste and cook for 2 minutes, stirring frequently.
  5. In a small bowl, combine Madeira, brandy and flour, stirring with a whisk until completely smooth. Add the mixture to the skillet; cook for a minute, stirring constantly. Add the shrimp stock, salt, and pepper; bring the mixture to a simmer. Cook for 4 minutes or until bisque starts to thicken, stirring frequently.
  6. Add the chopped shrimp and cook for 3 minutes or until shrimp are pink. Stir in the cream. Ladle into bowls and serve immediately.

* I bought a frozen bag of “Easy-Peel” shrimp. They are already de-veined, and the shells are split, but still on.

Preparation time: 30 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6 to 8

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Meyer Lemon and Blueberry Scones

By Coleen

Meyer Lemon and Blueberry Scones

It’s A Taste of Home Cooking‘s Recipe Swap time again — Blogger’s Choice Edition! I was assigned Jaida’s blog, Sweet Beginnings. I’ve made a few of her recipes before, including Buffalo Chicken Bites and Chicken Shawarma sandwiches.

We received our blog assignments on the same day I usually sit down to make my two-week meal plan. I made my plan, and bought all the groceries before I remembered that I’d forgotten to choose a recipe from the assigned blog. I was trying to decide which recipe to bump when The Mister reminded me that I didn’t have to choose a dinner recipe.

So, I browsed through the Breakfast items in her recipe index. There were quite a few recipes that sounded good, but I finally settled on a fruit-filled lemon-and-blueberry scone, mostly because I wanted to adapt it to use some of the Meyer lemons I had bought at Wegman’s.

Meyer lemons are a cross between regular lemons and oranges. They are sweeter than regular lemons, and less tart. We’re currently about halfway through Meyer lemon season, which runs from December through April.

I love the flavor of the Meyer lemons in these scones. They are light and tender, and bursting with blueberries. They’re a bright, delicious start to the morning.

Meyer Lemon and Blueberry Scones

Meyer Lemon and Blueberry Scones

Adapted from Sweet Beginnings

Ingredients

  • 1 large egg
  • ⅔ cup reduced fat buttermilk
  • Zest from 2 meyer lemons
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into cubes
  • ½ pint fresh blueberries (or 4 ounces frozen unsweetened blueberries, thawed)
  • ¼ cup heavy cream
  • ½ cup confectioners’ sugar
  • 1 tablespoon freshly squeezed meyer lemon juice

Directions

  1. Preheat your oven to 400 degrees.
  2. In the bowl of a food processor, pulse together the flour, sugar, baking powder and salt two or three times until evenly distributed. Add the butter cubes and pulse 6 to 8 times, until mixture resembles coarse meal.
  3. In a small bowl, whisk together the egg, buttermilk and lemon zest. Add to the food processor, and pulse 3 to 5 times, just until dough comes together in clumps.
  4. Scrape the dough out onto a lightly floured work surface and gently knead a few times, dusting with a little extra flour if dough is too sticky. Gently flatten the dough, scatter the blueberries across the surface, and gently fold the dough a few times, taking care not to crush the blueberries.
  5. Divide the dough into 6 portions (or 8, for smaller scones), place on a parchment-lined baking sheet and shape as preferred (circles, triangles, etc.).
  6. Bake for 18 to 20 minutes (15 to 18 minutes for smaller scones), then remove to a wire rack to cool completely.
  7. Whisk together the confectioners’ sugar and the meyer lemon juice until smooth. Dip the top of each scone into the glaze, then set aside to dry. Store at room temperature in an air-tight container.

Number of servings (yield): 6 to 8 scones

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Martha Stewart’s Chicken Pot Pie

By Coleen

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It’s the What’s Cooking Recipe Swap again, hosted by A Taste of Home Cooking! The theme of the swap was celebrity recipes. I submitted the salted caramel brownies I made from Ina Garten’s book Foolproof. In return, I received a recipe for chicken pot pie, a Martha Stewart recipe, from Mary Ellen’s Cooking Creations.

I was really excited about it. I made a chicken pot pie last year (in another round of the recipe swap). It was tasty, but it didn’t have the thick, creamy sauce in the filling that I was used to. Also, looking at the ingredient list, the filling was chock full of colorful vegetables. And finally (please don’t judge me), Pillsbury biscuits. I love them. I could eat an entire can by myself.

I also love that the recipe includes the step of cooking the chicken, rather than calling for pre-cooked chicken. Poaching the chicken in broth and herbs both cooks the chicken, and creates a base for the sauce that goes into the pot pie.

This will be my go-to chicken pot pie going forward. It was so easy to make, so colorful, so flavorful, so comforting. The only thing I might do differently next time would be to cut back on the second addition of thyme, or substitute with a different herb, like rosemary or sage.

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Martha Stewart’s Chicken Pot Pie

Serves 6 servings
Meal type Main Dish
Misc Freezable, Serve Hot
Website Barely adapted from Mary Ellen's Cooking Creations (originally from Martha Stewart)

Ingredients

  • 3 chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 Large yellow onion, cut into chunks
  • 2 dried bay leaves
  • ½ teaspoon whole peppercorns
  • 1 ½ teaspoon dried thyme, divided
  • 1 stalk celery, cut into 1-inch chunks
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 Large white potato, peeled, cut into bite-size pieces
  • ½yellow onion, cut into bite-sized pieces
  • 2 Medium carrots, peeled and cut into bite-sized pieces
  • ½red bell pepper, cut into bite-sized pieces
  • ⅓ cup frozen peas
  • ⅓ cup frozen corn
  • 6 white mushrooms, chopped
  • 1 cup light cream
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Pillsbury Grands Biscuits (or one tube Pillsbury Crescents, or one sheet pie dough)
  • 3 chicken breasts

Directions

Step 1
Pour the chicken broth into a large stockpot. Add the chicken breasts, chunks of onion, bay leaves, peppercorns, 1 tsp of the thyme, and the celery. Add just enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, for 30 minutes.
Step 2
Pour the chicken broth into a large stockpot. Add the chicken breasts, chunks of onion, bay leaves, peppercorns, 1 tsp of the thyme, and the celery. Add just enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, for 30 minutes.
Step 3
Remove the chicken from the pot and set aside. Strain the stock, and discard the herbs and vegetables. Set aside two cups of the stock, and save the rest for another use. Chop the chicken into bite-sized pieces.
Step 4
Preheat your oven to 375 degrees.
Step 5
Heat the butter and oil in a large skillet over medium-high heat. Add the potatoes and cook for 4 to 5 minutes, stirring frequently, until the potatoes become translucent in the center. Add the carrots, mushrooms and peppers, and cook another 4 to 5 minutes. Add the mushrooms, peas, and corn, and cook another 2 minutes.
Step 6
Sprinkle the flour over the vegetables and cook, stirring constantly, for a minute. Stir in the cream and the reserved stock. Bring to a boil. Stir at a boil for 2 to 3 minutes, until the sauce has thickened.
Step 7
Add the chopped chicken, the parsley, the remaining ½ teaspoon of thyme, lemon zest, salt, and the ground pepper; transfer to a 2 ½-quart casserole dish.
Step 8
Open the tube of biscuits (or crescents). Arrange in an even layer over the filling. If using one sheet of pie dough, cut slits in the center for steam to escape. Bake until the crust is golden and the filling is bubbling, about 25 to 30 minutes.

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