Maple-Oatmeal Scones

Recipe from Food Network

What you need:

Scones-

3 1/2 cups all purpose flour 

1 cup whole-wheat flour

1 cup quick-cooking oats, plus additional for sprinkling

2 TBsp baking powder

2 TBsp graduated sugar

2 tsp salt

1 pound unsalted butter (cold and diced)

1/2 cup buttermilk (cold)

1/2 cup pure maple syrup

4 extra large eggs (room temperature, lightly beaten)

1 egg beaten with 1 Tbsp milk or water (for egg wash)

1 cup pecans (toasted and chopped) - optional

Glaze-

1 1/4 cups confectioner's sugar

1/2 cup pure maple syrup

1 tsp pure vanilla extract

How to make them:

Scones-

Preheat the oven to 400˚F.

Line baking sheets with parchment paper.

In the bowl of the electric mixer fitted with a paddle attachment.

Combine the flours, oats, baking powder, sugar, and salt.

Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.

Combine the buttermilk, maple syrup, and eggs, then add in quickly to the flour butter mixture.

Add in 3/4 cup of the pecans.

Mix until just blended, the dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined.

Flour your hands and a rolling pin, then roll the dough to 1 inch thickness.

You should see lumps of butter in the dough.

Cut into 3-inch rounds with a plain or fluted cutter and place on prepared baking sheet.

Brush the tops with the egg wash.

Bake for 20-25 minutes, until the tops are crisp and the insides are done.

Glaze-

Combine the confectioner's sugar, maple syrup, and vanilla.

When the scones are done, cool for 5 minutes.

Drizzle each scone with 1 Tbsp of the glaze.

Then sprinkle some of the uncooked oats or the remaining 1/4 cup pecans on top of the scones for garnish, then ENJOY!

Prim's Goat Cheese, Apple, Cherry, & Almond Galette

Recipe from Food Network

Here's what you need:

Galette

2 TBsp unsalted butter

3 Braeburn apples (peeled, halved, cored, halves cut into 6 1/2-inch wedges

1/8 tsp salt

1/3 cup sugar

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp arrowroot

1 tsp fresh lemon mice

One 8-oz frozen puff pastry (thawed)

All purpose flour (for sprinkling)

1 large egg (beaten)

Topping

One 4-oz package chilled soft fresh goat cheese (crumbled into 1/3 to 1/2-inch chunks

1/3 cup sliced almonds (toasted)

1/3 cup tart dried cherries

How to make it:

For the galette

Position a rack in the center of the oven.

Preheat the oven to 375˚F.

Melt the butter in a large nonstick skillet over medium-high heat.

Add the apples and sprinkle with salt.

Saute until almost tender, tossing occasionally, about 10 minutes.

Remove the skillet from the heat.

Whisk the sugar, spices, and arrowroot in a small bowl until no cornstarch  lumps remain.

Sprinkle the spiced sugar and lemon juice over the apples in the skillet, toss to blend.

Cool to lukewarm.

Place a large sheet of parchment paper on a work surface.

Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour.

Roll out pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking.

Cut off the corners (with a rounded cut) making a 12 inch diameter pastry round.

Brush the pastry all over with some beaten egg.

Starting 2 inches in from the edge (to leave a wide border) arrange the apple wedges close together in a circle on the pastry.

Arrange the remaining apples in a smaller circle in the center.

Fold the pastry border partially over the filing, pleating the pastry in loose folds.

Brush the folded-up border with some beaten egg.

Slide the galette with the parchment onto a heavy baking sheet.

Scrap the juices from the skillet over the apples.

Bake galette until pastry edge is deep golden brown, about 30-35 minutes. 

Meanwhile, make the topping:

Toss the goat cheese, almonds, and cherries in a medium bowl bowl until evenly distributed (the cheese should remain in distinct pieces)

Chill until ready to use.

Remove the galette from the oven.

Sprinkle the topping evenly over the filling.

Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries.

Cool 20 minutes and serve warm or cool for 2 hours and serve at room temperature.

Then ENJOY!

Monthly Meals: Oregano Crusted Grilled Salmon topped with Sun-Dried Tomato Butter, Smashed Potatoes with Chives, & Lemon Pepper Broccoli

     The other day the hubby and I were watching Giada make this salmon that looked amazing from "Giada at Home" on the Food Network.  So I looked up the recipe and made if for tonight's meal! Oh, it was delicious! So simple and easy! Hope you try this recipe, it's a keeper!

Salmon recipe from the Food Network

Smashed Potatoes from  The Pioneer Woman Cooks

Ingredients:

Salmon

1 tsp kosher salt

1/2 tsp fresh ground black pepper

1/2 tsp dried oregano

2 TBsp olive oil

Four 6oz center-cut salmon fillets

Butter

1 stick unsalted butter (room temperature)

3/4 cup sun-dried tomatoes in oil & herbs (drained and sliced)

1/2 tsp dried oregano

3/4 tsp kosher salt

1/4 tsp fresh ground pepper

How to make it:

For the salmon, sprinkle both sides with salt, pepper, and dried oregano.

Drizzle with olive oil.

Place a grill pan over medium heat or preheat your grill.

Grill for 3 to 5 minutes on each side until cooked through.

For the butter, in a bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper.

Blend until the tomatoes are finely chopped.

Place in a bowl and refrigerate until ready to use.

Serve the salmon with a dollop of the sun-dried tomato butter on top and ENJOY!

Tasty Tuesday

Food Network

Ingredients:

Kosher salt

• 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
• 1 pound sugar snap peas, trimmed
• 1/4 pound snow peas, trimmed and thinly sliced
• 4 ounces pancetta, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.

Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.

Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.