Scones Two Ways

For breakfast today, I decided to experiment with two variations of my favorite scone recipe. The cherry one is for Andy who prefers sweets for breakfast. I am more of a savory person, so the bacon-cheddar is right up my alley. I made both with one batch of batter, omitting the sugar and vanilla in the bacon version. Orange zest in the cherry version made the perfect complement to the dried fruit. We will definitely have these again—the options are endless!

Bacon-Cheddar Scones

Makes 4 scones

1 cup all-purpose flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1/3 cup butter, cut into cubes
1 egg
1/4 cup buttermilk
2 bacon slices, cooked and crumbled
1/2 cup white cheddar cheese, shredded

1. Place flour and next 3 ingredients in food processor bowl. Pulse until mixture resembles coarse sand. Place flour mixture in a mixing bowl. Stir in egg and buttermilk until combined; add in bacon and cheddar. Scoop batter onto a parchment paper-lined baking sheet.
2. Bake at 400° for 20 minutes or until done.

Cherry-Orange Scones

Makes 4 scones

1 cup all-purpose flour
1 Tbsp. sugar

1/2 Tbsp. baking powder

1/2 tsp. salt
1/3 cup butter, cut into cubes
1 egg
1/4 cup buttermilk

1 tsp. vanilla
1 (6-oz.) bag dried cherries

Zest from 1 orange

1. Place flour and next 4 ingredients in food processor bowl. Pulse until mixture resembles coarse sand. Place flour mixture in a mixing bowl. Stir in egg, buttermilk, and vanilla until combined; add in dried cherries and orange zest. Scoop batter onto a parchment paper-lined baking sheet.
2. Bake at 400° for 20 minutes or until done.

Recipe Rewind: Oven Pancake With Fresh Berries

3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 Tbsp. sugar
1 tsp. vanilla extract
Zest from 1 orange
3/4 tsp. salt
2 Tbsp. butter, melted
Fresh blueberries and chopped strawberries

1. Combine eggs and next 7 ingredients in a blender, and process until smooth. Pour into a buttered pie plate.
2. Bake at 425° for 15 minutes or until puffed and golden. Remove from oven, and top with berries. Serve with warm maple syrup, if desired.

Lemony Salmon

My mom loves fish, but it’s not something she makes for herself. Tonight I decided to make salmon with potato galette and zucchini gratin, so I invited Mom to come over. She and Andy both really liked the flavor of this dish, and I liked how simple it is. You can’t beat fish to help you get dinner on the table in 30 minutes. Enjoy!

Lemony Salmon
1 (1-lb.) salmon fillet
Salt and pepper
Olive oil
Zest and juice from 1 lemon
1 Tbsp. chopped fresh dill
2 Tbsp. soy sauce
Thin lemon slices

1. Sprinkle salmon with salt and pepper on both sides. Drizzle a little olive oil in the bottom of an oven-safe skillet; place salmon in skillet. Add dill, lemon zest, and lemon juice to fish; pour in soy sauce. Top salmon with lemon slices.
2. Bake at 400° for 15 minutes or until fish flakes with a fork and is opaque.

Spinach Salad

Tonight I decided to try my hand at The Pioneer Woman’s spinach salad recipe. I followed her instructions for cooking the onions and mushrooms and really liked the intense flavor that added. As a counterbalance, I added some sliced Granny Smith apples—this offered some crunch and tart-sweetness. The dressing is a super-simple red wine vinaigrette made with bacon drippings. Delicious! I paired the salad with Cheesy Garlic Breadsticks.

Spinach Salad
Crumbled blue cheese would be a delicious addition.
4 bacon slices, chopped
1 small red onion, cut in half and thinly sliced
1 package sliced mushrooms

Olive oil

Salt and pepper

3 Tbsp. red wine vinegar
2 tsp. sugar
1/2 tsp. Dijon mustard

1 bag baby spinach

1 to 2 Granny Smith apples, cored and thinly sliced

1. Cook bacon until crisp. Drain on paper towel. Reserve 3 Tbsp. bacon drippings, and set aside.
2. In a separate pan, sauté onions and mushrooms in hot oil until tender; season with salt and pepper.

3. Add reserved bacon grease to a small pan, and stir in red wine vinegar and next 2 ingredients. Whisk until mixture is combined and thoroughly heated.

4. Combine spinach, onions, mushrooms, and apples in a bowl. Pour in dressing, and toss to coat. Top with crumbled bacon.

Cheesy Garlic Breadsticks

1 pizza dough round
4 Tbsp. butter, softened
2 garlic cloves, minced
1 to 2 cups shredded colby-Jack cheese
1 Tbsp. chopped fresh or dried parsley

1. Roll out pizza dough, and place on a parchment paper-lined baking sheet that has been sprinkled with cornmeal. Spread butter over top of dough, and sprinkle with garlic. Sprinkle cheese and parsley over top.
2. Bake at 425° for 12 to 15 minutes or until crust is done and cheese is melted.

Caprese Salad

If you haven’t tried this simple salad, it’s a must for summer menus! No cooking is required and it showcases the best flavors of summer. Enjoy!

Caprese Salad
Fresh mozzarella, sliced
Fresh tomatoes, sliced
Fresh basil leaves

Balsamic vinegar
Extra-virgin olive oil
Salt and pepper

1. Alternate mozzarella slices, tomato slices, and fresh basil leaves around the edge of a plate or platter. Drizzle with balsamic vinegar and olive oil. Sprinkle with salt and pepper.

Loaded-With-Veggies Salad

This recipe is the result of my need to clean out the fridge and the pantry. Don’t be grossed out—the combination is delicious! The salad features grilled eggplant, artichoke hearts, olives, tomatoes, chopped cucumbers, minced red onion, red bell pepper, and feta. The dressing is simply a little olive oil and balsamic vinegar. Fresh oregano rounded out the flavors. Enjoy!

Loaded-With-Veggies Salad
This would be delicious paired with pasta.
Grilled eggplant chunks
1 jar marinated artichoke hearts, drained
2 small cucumbers, chopped
1 red bell pepper, cut into chunks
1/4 cup kalamata olives
2 to 3 tomatoes, chopped
2 Tbsp. diced red onion
1/2 cup feta
Olive oil
Balsamic vinegar
2 Tbsp. fresh oregano
Salt and pepper

1. Combine eggplant and next 7 ingredients. Drizzle with olive oil and balsamic vinegar; sprinkle with oregano. Season with salt and pepper. Serve cold or at room temperature.