Surprise Recipe Swap: The Texan New Yorker

Posted by Jennifer (the student) on June 20, 2013
HungryLittleGirl

This is my forth time participating in Surprise Recipe Swap and each time I always have a great time learning about other blogs. Each month Jutta from Hungry Little Girl  hosts a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Texan New Yorker blog. Julie of the Texan New Yorker  grew up in Texas and has been living in New York for the past 8 years.  This blog is Julie’s culinary journey, someone who loves food and cooking. She strives for a healthy balance and that is right up my alley. :-). After studying all the recipes I narrowed it down to three recipes Greek Salad with Chickpeas , Three Cheese Beer Bread  and Blueberry Scones with Lemon Glaze and they all looked good but in the end I choose the scones because I have never made scones before and I love them so much. This recipe is so easy and very tasty, everyone in my family loved them and they can’t wait until I make them again. Be sure to stop by Julie’s lovely blog and explore her recipe collection.

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 Blueberry Scones with Lemon Glaze

From  The Texan New Yorker

Ingredients (Scones):

  • 2 cups flour, plus more for dusting the blueberries
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tbs sugar
  • 5 tbs cold, unsalted butter, cut in chunks
  • 1 cup heavy cream
  • 1 cup fresh blueberries

Ingredients (Lemon Glaze):

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • Zest of 1 lemon
  • 1 tbs unsalted butter

Directions:
Scones:
Preheat the oven to 400 F. Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry cutter, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; be sure not to overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scones when baked; then fold them into the batter. Take care not to mash or bruise the blueberries.
Press the dough out onto a floured surface into a rectangle 12 by 3 by 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3″ squares. Cut the squares in half to give you a classic triangle shape. Place on a greased cookie sheet and bake 15 to 20 minutes, until lightly browned. Let them cool a bit before applying the glaze.

Lemon Glaze:
Mix the lemon juice and sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke on high for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over top the scones. Let it set a minute before serving.

* I only made a small change to the recipe, I did not have lemons and I replaced them with limes. In addition, I add the zest of one lime to the scone batter. It was great this way but I am sure the original would be just as good.

Participating in the Surprise Recipe Swap is a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.

Thanks for stopping by!

♥ ♥

Chef In Training

WIAW #56

Posted by Jennifer (the student) on June 19, 2013


Hello Everyone. It was so nice to hear from old friends last week. I am sharing my meals from Monday, a day a ran errands all over Orange County. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with several homemade Apple, Peanut Butter and Oatmeal Cookies. 🙂

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AM Snacks (9:30pm)

A House Special Iced Coffee with Sea Cream from 7 Leaves Cafe. My new favorite treat!!!

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Lunch (11:30am)

A sandwich box from Cream Pan Bakery, each small sandwich is different. The box includes a ham, turkey, tuna salad and egg salad.

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Dinner (5:00pm)

A bowl of strawberries with milk and my first apricot of the season.

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Dessert (7:00pm)

A Milk Cream Stick picked up from the Cream Pan Bakery early. It is a french baguette filled with sweet cream. 🙂

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

Healthy Banana Blueberry Pancakes

Posted by Jennifer (the student) on June 19, 2013

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I have seen many recipes like this but I never thought they would taste like real pancakes. So I tried a recipe from the Undressed Skeleton and I was so surprised how tasty and easy they were.

 Ingredients (for one serving)

  • 1 large banana (sliced)
  • 1 large egg
  • a handful of blueberries

Instructions

  1. Mash banana, then add the egg and incorporate.
  2. Over medium heat, in a skillet or griddle lightly coat with cooking spray.
  3.  Ladle 1/4 cup of batter into pan for each pancake and then drop a few blueberries into each pancake.
  4. Cook until lightly golden and then gently flip.
  5. Once cooked remove from heat and top with what ever you like.
  6. Enjoy!

I topped my pancakes with Earth Balance, fresh blueberries and Larchwood Farms “Wild” Montana Huckleberry Syrup. YUM!

♥ ♥

Chef In Training

WIAW #55

Posted by Jennifer (the student) on June 12, 2013


Hello Everyone. I have missed What I Ate Wednesdays for the last couple of months and I am so happy to be back.  I am sharing my meals from Tuesday. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with a coffee, banana-blueberry pancakes and a hard-boiled egg. (Link to pancake recipe) 🙂

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Lunch (1:30pm)

Lunch a tasty Asian Salad from Healthy Junk.

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Dinner (6:00pm)

I honor of the Pretty Little Liars season premiere , we ordered pizza from Fuoco Pizzaria Napletana in downtown Fullerton. Fuoco is a new restaurant and this is our first time trying them and we loved our pizza. We ordered the Margherita and the Bianca, both were so tasty. I included a photo of the pizza box because it was cute.

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Dessert (8:00pm)

Cupcakes and Pretty Little Liars, the perfect combination. 🙂

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

Mexican Corn on the Cob

Posted by Jennifer (the student) on June 6, 2013

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At my local farmers market, there is a corn on the cob vendor that it seems to be very popular. I have never tried the corn but I have heard it is very good. We had a few friends over for dinner recently, they are big fans of that corn on the cob and I thought I would try to recreate it at home for them. I looked a many recipes and then I sort put my own twist on it, not knowing what it was supposed to taste like. Well my experiment was a success and I heard that it was better than the corn on the cob vendors. 🙂

Ingredients:

  • 4 ears of corn
  • 2 TBSP butter, at room temperature
  • 4 TBSP mayonnaise
  • 3-4 limes
  • ½ cup cotija cheese, crumbled
  • taco seasoning, to taste

Instructions:

  1. A few hours before cooking the corn, blend butter, mayonnaise and lime zest from 2-3 limes, then refrigerate.
  2. Cook corn in the oven or on the grill.
  3. Once corn is cooked, brush the corn with the butter/mayonnaise mixture.
  4. Then rolled the corn in the cotija cheese and sprinkle with taco seasoning.
  5. Serve with lime wedges.
  6. Enjoy!

* I used Savory Taco Seasoning.

♥ ♥

My New Technique for Baking Potatoes

Posted by Jennifer (the student) on May 30, 2013

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I thought I know how to make baked potatoes. I used to make them the same way my mom did by wrapping them in foil. And recently, I had a great potato out at a restaurant and I began to wonder why my potatoes were never as good. Wrapping potatoes in foil steams them and that is why the skins is not crispy and the inside is not fluffy. After some research and a little experimenting, this was the best technique I found.

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Ingredients:

  • 2-4 Medium Russet Potatoes
  • Olive Oil
  • Sea Salt

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Instructions:

  1. Preheat oven to 400 degrees.
  2. Scrub potatoes with a vegetable brush.
  3. Puncture the potatoes several times each with a fork or knife.
  4. Rub olive oil all over the potatoes.
  5. Sprinkle the potatoes well with sea salt.
  6. Place potatoes in the oven, directly on the rack with a baking pan under to catch any drippings.
  7. Bake for 40 to 60 minutes.
  8. Test the potatoes with a knife or fork, if the potatoes are done the knife or fork will slide out easily.
  9. Remove the potatoes from the oven and let then rest 5 minutes before serving.
  10. Top with what ever you like. I topped mine with ricotta cheese and green salsa.
  11. Enjoy.

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♥ ♥

Surprise Recipe Swap: Morsels of Life

Posted by Jennifer (the student) on May 20, 2013
HungryLittleGirl

I am so excited to be participating in my third Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Morsels of Life blog. This food blog has a large selection of all types of recipes and has the cooking philosophy of using everyday materials that are easy to prepare. After studying all the recipes I narrowed it down to three recipes Honey Lemon Chicken, Cranberry Glazed Meatballs and White Pizza. In the end, I choose the Cranberry Glazed Meatballs and I am sure glad I did because they were so tasty and very easy too. Take some time and explore the recipe collection at Morsels of Life.

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Cranberry Glazed Meatballs

by  at Morsels of Life
Flavorful, moist meatballs bathed in a tart yet sweet cranberry sauce for a savory contrast.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients:
  • 14 oz can jellied cranberry sauce
  • 1/2 cup Panko bread, crumbs
  • 1 egg
  • 1 pound ground meat
  • 2 tablespoons milk
  • 1/2 tablespoon Herbes de Provence
  • 1/4 cup  ricotta cheese
Instructions:

  1. Combine all materials except cranberry sauce.
  2. Form meatballs about an inch in diameter.
  3. Bake at 375F for 15 minutes, until cooked through.
  4. While baking meatballs, in a small saucepan over medium heat warm cranberry sauce.
  5. Serve meatballs topped with warm cranberry sauce.
  6. Enjoy!
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 Thanks for stopping by!

♥ ♥

The Biggest Loser Casting Call

Posted by Jennifer (the student) on April 27, 2013

Southern California residents here is a casting call for Biggest Loser show, check it out:

BL15+Flyer_LA

WIAW #54

Posted by Jennifer (the student) on April 17, 2013


 

Hello Everyone. Happy What I Ate Wednesday!  I am sharing my meals last Friday. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (9:30am)

I started the day with a coffee with Starbucks and  homemade scrambled eggs with spinach and cheese.

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Lunch (1:30pm)

Lunch at the Gypsy Den again, my husband and I shared a Mediterranean Plate. The Mediterranean Plate has whole wheat pita, hummus, roasted peppers, olives, artichoke hearts and veggies. Then I had stuffed avocado with chicken salad. 🙂

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Dinner (6:00pm)

For dinner, we had a crockpot pot roast with roasted asparagus. (Recipe here)

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Dessert (8:00pm)

A couple of Sea Salt Carmel Macarons from Merely Sweets.

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

Surprise Recipe Swap – Darn Good Pot Roast

Posted by Jennifer (the student) on March 20, 2013
HungryLittleGirl

I am so excited to be participating in Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap,  participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Cheese Curd in Paradise blog, Ashley has a large selection of all types of recipes. After studying her blog for many days, I finally decided to try her Darn Good Pot Roast 2 because it is a crockpot recipe. I do not use my crockpot enough so maybe armed this tasty and easy recipe I will use it more often. 🙂 Be sure to stop by Ashley’s lovely blog and explore her recipe collection.

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Darn Good Pot Roast 2 from Ashley at Cheese Curd in Paradise

Ingredients
  • 3 lb rump roast
  • 1 16 oz bottle of light italian salad dressing
  • 1 packet of ranch dressing mix
  • 1 packet of brown gravy mix
  • 1/2 cup water
  • black pepper
Instructions
  1. Mix italian dressing, ranch packet, and gravy mix together.
  2. Season roast with black pepper.
  3. Place roast in crockpot.
  4. Pour italian dressing mixture over roast.
  5. Set crockpot to low and cook 7-9 hours.
  6. Enjoy!

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This recipe was a real crowd pleaser at my house and it was so simple. Participating in the Surprise Recipe Swap is a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.

♥ ♥