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

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!

♥ ♥

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.

♥ ♥

WIAW #49

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

Hello Everyone. Happy What I Ate Wednesday!  I am sharing my meals from Monday. This week is busy for me, I am preparing for an important midterm and a new job. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:00am)

I started the day with coffee and a poached egg on whole wheat toast with a sprinkle of cheese.

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AM Snacks (9:30am)

I had a Sweet Peanut Sesame Shoa Bing from the Asian market. I found these by accident once and we liked them so much, now I pick them up for a treat occasionally.

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Lunch (1:00pm)

I was at Mother’s Market doing some marketing, I noticed they were filling the hot bar with lunch items that smelled really good. I picked up one of these Soy and Mozzarella Cheese Tacos to take home and it was as good as they smelled.

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Dinner (5:30pm)

For dinner, we had a recipe I was trying out for the Surprise Recipe Swap at Hungry Little Girl. I made Bacon Parmesan Broiler Avocados and they were very tasty (recipe here).

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Dessert (7:00pm)

I was still a little hungry and I wanted something sweet. This Power Crunch bar did the trick.

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

♥ ♥

Surprise Recipe Swap – Bacon Parmesan Broiler Avocados

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

I am so excited to be participating in my very first 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 Hungry Little Girl blog, Jutta has a large selection of all types of recipes. I had a hard time selecting a recipe but I narrowed it down to four recipes: Spinach Spaghetti Casserole, Cheesy Ground Beef Casserole, Pumpkin Pizza and Bacon Parmesan Broiler Avocados. Ultimately, I choose the Bacon Parmesan Broiler Avocados because I thought it was interesting and I had all of the ingredients on hand.

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Ingredients (for two servings)

  • 2 large avocados
  • 3 stripes bacon
  • 2 TBSP hot sauce
  • 2 tablespoons lemon juice
  • 1 tsp garlic powder
  • 2 TBSP Parmesan cheese
  • 1/4 cup shredded cheese (I use Mexican blend)

Instructions 

  • Turn your broiler on high
  • Cook bacon crispy in the microwave, then cut into small pieces and set aside
  • Cut avocados in half and take out the pit, place on a baking sheet
  • Make lots of little cuts into each avocado half, so the sauce can get into it
  • In a small bowl combine hot sauce, garlic and lemon juice
  • Brush each avocado half with it
  • Sprinkle Parmesan cheese into each whole of the avocados
  • Broil for 3 minutes
  • Take out and top with bacon pieces and shredded cheese, broil for additional 5 minutes
  • Serve and Enjoy!

I really liked this recipe, it was so easy and very flavorful.Participating in the Surprise Recipe Swap was 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.

♥ ♥

Foodie Friends Friday