Rosemary Bread

I've been itching to try this recipe for years but never had the right opportunity.  Until my mama came for a mid-winter visit and we made the yummiest creamy broccoli soup for supper.  This bread would be the perfect accompaniment, and my mama, who used to make all her own bread from scratch (and without a bread machine!) would be the perfect advisor since my bread-making experience is rather limited.  My kitchen smelled divine as this bread was baking, my husband raved about its deliciousness,  my kids loved dipping it into their soup, and I shared the second loaf with my mama as a gift.  Very rarely does my own cooking look so similarly to the picture in the cookbooks, but this was pretty close!  The recipe seems long (it's bread) and fussy (again, bread) but it's not overly complicated, and so worth it in the end.  I will be making this bread again and again!

3 3/4 teaspoons active dry yeast

1 cup warm water

1 cup milk, at room temperature

1/4 cup olive oil

5 cups all-purpose flour, divided

1/4 cup minced fresh rosemary (or 1 1/2 tablespoons crushed dried)

4 teaspoons fine salt

1-1 1/2 teaspoons coarse salt

white cornmeal, for baking

In the bowl of an electric mixer, stir the yeast into the warm water.  Let stand until frothy, 10 minutes.  Stir in the milk and oil.  Combine 4 1/2 cups of the flour in another bowl with the rosemary and fine salt and stir to mix.  Add the flour mixture to the yeast mixture and blend with the paddle attachment at low speed until the flour is absorbed.  Using the dough hook, knead the dough on medium speed until velvety, elastic, smooth, and somewhat moist.  Gradually add enough of the remaining flour until the dough stick to the bottom and sides of the bowl (this step may be omitted based on the consistency of your dough; I did not need additional flour).  Finish kneading the dough in an oiled bowl, turning the dough so the surface is lightly and evenly coated in oil all over, cover with a dry dish towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Gently punch the dough down on a floured surface but do not knead it.  Cut the dough in half and shape each half into a round ball.  Put the loaves on a lightly floured bread board, cover loosely with a dry dish towel, and let rise until almost doubled, 45-55 minutes.

Preheat the oven to 450.  Put a baking stone in the cold oven and preheat in the oven 30 minutes before baking.  Just before you put the loaves in the oven, make as asterisk of shallow slashes in the top of each loaf with a sharp knife, and sprinkle with the coarse salt inside the slits.  Carefully sprinkle the hot stone with cornmeal, then slide the loaves onto it.  Alternatively, you may place the loaves on a lightly oiled baking sheet, omitting the cornmeal and baking stone.

Bake for 10 minutes.  As soon as you place the bread in the oven, use a spray bottle of water (like you use for ironing) to spray the inside of the oven three times.  This will help develop a chewy crust.  After the initial 10 minutes, reduce the oven temperature to 400 and bake until the bread is nicely browned and the loaves sound hollow when tapped on the bottom, 15-20 minutes.  The original recipe called for 30-35 minutes, so your bread may take longer, but my bread was perfect much sooner!  Let bread cool on wire racks before cutting to serve.

Makes 2 loaves.

Recipe adapted from Celebrate the Rain, by the Junior League of Seattle.

Creamy Broccoli Cheddar Soup

Just after New Year's, my husband, kids, and I piled into the car for a trip to the Midwest to celebrate a late Christmas with my in-laws.  Since we were arriving late in the evening, my mother-in-law planned a simple supper of soup and warm bread, which was perfect on a cold evening!  I asked her for the recipe, and a few weeks ago, when my own mama was visiting, I planned a similar meal.  Mom and I made a few changes to the original recipe, added a crisp green salad, and served Chocolate Fondue for dessert.  It was, once again, a "simple" meal, but one that warmed a body right up on a cold winter night!  My kids loved the soup, opting to sip it from a cup "like a broccoli smoothy, Mommy!" and dip the bread as well.

1/2 cup plus 2 tablespoons butter

1 medium onion, chopped

4 cloves garlic, minced

1/2 cup flour

4 cups milk

4 cups chicken stock

4 cups frozen broccoli florets, roughly chopped

2 cups shredded carrots

2 cups shredded sharp cheddar cheese

1/2 teaspoon ground nutmeg

1/2 teaspoon cayenne, plus more or less to taste

salt & pepper to taste

Melt 2 tablespoons butter in a large soup pot over medium-high heat until melted.  Add onion and garlic and saute until soft and fragrant.  Remove from pot and set aside.  

Reduce heat to medium and melt remaining 1/2 cup butter, then add flour, whisking constantly.  Add milk and chicken stock and stir to combine.  Add broccoli, carrots and onions.  

Reduce heat to low and simmer 20-25 minutes, or until vegetables are softened.  Add cheese and remaining seasonings.  Simmer, stirring occasionally, until soup has thickened.  With an immersion blender, puree soup until it is almost completely smooth.  Adjust flavor according to taste.

Serve with warm crusty bread.

Serves 6-8.

Twice Baked Potatoes with Sour Cream and Chives

My birthday is later this month, so I'm gearing up for a weekend-long celebration including all my favorite meals, starting with a classic steak and potato supper!  You just can't beat that combo, especially when my delicious homemade Caesar salad is also involved!  Fire up the grill and get that meat on, because these potatoes will knock your socks off!  PS you wanna know the fixin's for the best (and least stressful) dinner party ever?  Make my Bourbon Steak, these potatoes, the salad I mentioned above, and this chocolate cake with vanilla ice cream piled on top.  Your guests (and bellies) will thank me.

8 small russet potatoes, scrubbed

1 tablespoon olive oil

1 cup sour cream

1/4 cup milk

3 tablespoons butter

1/4 cup snipped fresh chives, plus more for garnish

1/4 cup bacon, cooked and crumbled

salt and black pepper

Preheat oven to 400.  Rub potatoes with oil.  Place on a baking sheet and bake until easily pierced with a fork, about 45 minute.  Let cool slightly.

Cut a thin slice lengthwise off the top of each potato and discard.  Using a small spoon, scoop the flesh from each potato into the bowl of a stand mixer fitted with the paddle attachment, leaving about 1/4 inch intact around the edges.  Add sour cream, milk, butter, chives, and crispy bacon to the bowl.  Mix until potatoes are mashed and ingredients fully combined.  Season with salt and pepper to taste.

Spoon mixture back into potato skins.  Bake until heated through and golden on top, about 20 minutes.  Garnish with remaining chives and serve hot.

Serves 8.

Recipe adapted from Martha's American Food, by Martha Stewart.

Dark Chocolate-Raspberry Fondue

When I was little, we used to make "dipping desserts" quite often.  My brother and I loved using long wooden skewers or toothpicks to dip fresh fruit into warm, gooey, melted chocolate.  As an older child, I learned that what I thought was a fun treat invented by my mother was really a classic chocolate fondue.  It remained a favorite dessert for me, and in college I was excited to learn that a fabulous fondue restaurant was close-by.  It was a dinner request I'd make when my parents were in town, when a boyfriend took me out for my birthday, or just because a group of us wanted to do something different!  Several years later, my (now) husband took me to Melting Pot to celebrate our first Valentine's Day together, and in commemoration, my mother-in-law would later give me a fondue set for Christmas.  Now I have two small children, who find that dipping fruit into melted chocolate is great fun, and a cure for an upset tummy!  Who'd have thought?!

12 ounces dark melting chocolate

1/4 cup milk

3 tablespoons Chambord (raspberry liquor)

Fruit, pound cake, marshmallows, etc. (for dipping)

Heat a small saucepan of water over medium-low heat to a simmer.  Place another mixing bowl (metal or glass) over the pan to form a double broiler.  The bowl on top should not be touching the simmering water.  Combine the melting chocolate and milk in the double broiler and stir continuously until completely melted and smooth.  Stir in the Chambord.

Transfer melted chocolate mixture to fondue pot.  Serve immediately with fresh fruits, marshmallows, pound cake, graham crackers, or other favorite "dippers"!

Caramelized Onion Dip

The big game is coming up this weekend and I don't know about you, but football food is a must whether you're just watching for the commercials or you're a die-hard fan.  Last year I featured a few menu ideas here and here and I also have several game day favorites here so you can add this recipe to the mix.  It's a little bit time consuming, but it's so much better than the jarred or (gasp!) canned version at your local grocery.  Skip the powdered crap and make it from scratch!!  Need the recipe for the best Super Bowl Sunday ever?!  Whip up your favorite dips, build some monster sandwiches, pour half a dozen bowls of chips, and keep the beer extra cold!

2 tablespoons olive oil

3 pounds onions, halved and thinly sliced

salt and pepper

1/4 cup red wine vinegar

1 tablespoon fresh thyme, chopped

8 ounces cream cheese, softened

1 cup sour cream

french fried onions and paprika, for garnish

Heat olive oil in a heavy-bottomed pan over medium-high heat.  Cook onions, stirring occasionally, until soft and golden brown, about 15 minutes.  Cover and reduce heat to low.  Cook, stirring occasionally, until caramelized, about 40 minutes.

Raise heat to medium and season onions with salt.  Stir in vinegar and simmer until absorbed.  Stir in thyme and remove from heat.  Let cool.  Coarsely chop the onions.

With an electric mixer on medium speed, beat cream cheese until smooth.  Fold in sour cream and chopped onion mixture.  Season with salt and pepper.  Transfer to serving bowl, cover with plastic wrap, and chill 1 hour (or up to overnight) before serving.  Garnish with fried onions and paprika.  Serve with chips, crackers, and fresh veggies for dipping.

Recipe adapted from Martha's American Food, by Martha Stewart.

Quarterback Queso Dip

It's not Game Day without some sort of warm dip, oozing over crispy tortilla chips.  My family is a big fan of the classic Rotel & Velveeta combination, but this year I wanted to do something a little different.  I combined a few of my favorite flavor combinations, pulled from a few tried and true cheese dips and queso recipes, and stirred it all together in a cast iron skillet to add just a touch more pizzaz.  The result was this dip, which was declared a winner, no matter which team my guests were rooting for!

1 pound ground beef

2-3 cloves garlic, minced

1 packet taco seasoning

1 16-ounce jar of chunky salsa

2 cups shredded cheddar cheese

8 ounces cream cheese, cut into cubes

1 can black beans, drained and rinsed

In a medium skillet (I like cast iron) over medium heat, brown the beef along with the garlic.  You may need to add some olive oil, depending on the leanness of the meat.  Add the taco seasoning and salsa, bringing to a simmer.  Cook uncovered for 10 minutes, stirring occasionally.  Drop the heat to low and add the cheese, cream cheese, and beans.  Cook until just melted.  Serve hot with tortilla chips

Bavarian Apple Torte

Several weeks ago, I dragged my husband a hour west to the foothills of the Shenandoah Mountains to go apple picking.  At first he teased me.  Then he complained about the distance.  Then he gave in.  And finally, when it was all said and done (and I'd promised him delicious apple desserts all season long) he conceded that we had a fun afternoon as a family, picking apples and enjoying a quiet morning in the country.  After spending the next day making homemade pretzels, he got his first apple dessert of Fall.  And let me tell you, this was divine! 

1/2 cup butter, softened

1/3 cup sugar

1 cup all-purpose flour

1/4 teaspoon vanilla extract

1 package (8 ounces) cream cheese, softened

1/4 cup plus 1/3 cup sugar, divided

1 large egg, lightly beaten

1/2 teaspoon vanilla extract

5-1/2 cups thinly sliced peeled tart apples (about 6 medium)

1/2 teaspoon ground cinnamon

1/4 cup sliced almonds

Caramel sauce and vanilla ice cream for serving

Preheat oven to 450°.  In a small bowl, cream butter and sugar.  Beat in flour and vanilla until blended.  Press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy.  Beat in egg and vanilla.  Pour over crust.  In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer.

Bake 10 minutes.  Reduce oven setting to 400°; bake 25 minutes.  Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Remove sides of pan before slicing.  Store in the refrigerator. 

This dessert is lovely chilled, but I like it best just warmed through and drizzled with caramel sauce.  A scoop of vanilla on the side takes it over the top!

Recipe adapted from The Taste of Home Cookbook 2011.

Bavarian Pretzels

One of my favorite after-school snacks as a kid was a warm pretzel dipped in mustard.  Even as an adult, I love to stop at the mall pretzel place, or at a food kart at the amusement park, and get a giant pretzel to share with my kids.  Several years ago, when I attended an Oktoberfest celebration with my husband and then four-month old, I couldn't wait for a warm, just slightly salted pretzel, slightly crispy on the outside and light and fluffy on the inside.  When I decided to plan an Oktoberfest-themed meal this year, I knew this carb bomb was a must!  Enjoy...I know I will!

3 cups all-purpose flour, divided

1 tablespoon active dry yeast

1 teaspoon white sugar

2 tablespoons butter, softened

1 1/3 cups water

1/4 teaspoon salt

3 tablespoons baking soda

3 cups water

2 tablespoons butter, melted

1 tablespoon coarse sea salt, or to taste

In a stand mixer fitted with the dough hook, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water.  Let this mixture stand until bubble begin to form, about 15 minutes.  Stir in the salt and gradually stir in the remaining flour until dough is smooth and elastic, about 5 minutes, adding more flour if needed.

Divide the dough into 6 pieces and let them rest for a few minutes.  Roll out one piece at a time into a rope about 15 inches long.  Loop and twist into that cool pretzel shape.  Set on a baking sheet while you roll out the remaining portions.

Preheat the oven to 450 degrees F.  Bring the remaining 3 cups of water to a boil and add the baking soda.  Remove from the heat.  Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.  Place the soaked pretzels on a greased baking sheet and brush with melted butter, then sprinkle with coarse salt.

Bake until golden brown, 8 to 10 minutes.

Serve warm, with your favorite mustard for dipping!

Traditional Swiss Fondue

Fondue is such a fun dinner idea.  Whether you're planning an at-home date night or a fun dinner party with another couple, there's just something about dipping your dinner!  I remember many chocolate fondue desserts as a little girl, thinking they were so much fun!  As a teen, I graduated to a full-on fondue dinner while vacationing at a fabulous ski chalet in the French Alps.  In college, there was a great fondue restaurant where I celebrated many special occasions with friends and family.  Most recently, fondue has become a Valentine's tradition for my husband and me, since this was our first special dinner together way back when.

3 1/2 cups shredded Gruyere cheese

2 tablespoons flour

1 cup white wine

2 tablespoons lemon juice

2 teaspoons finely chopped garlic

1 ounce sherry

1/2 teaspoon freshly ground pepper

dash of ground nutmeg

Toss cheese with flour in a bowl.  Place a metal bowl over a saucepan filled with two inches water (you can also use a double broiler).  Reduce heat to medium and add wine.  Stir in the lemon juice and garlic, whisking as you go.  Cook for 30 seconds, stirring constantly.

Add half the cheese and cook until melted.  Add the remaining cheese, a little at a time, until all the cheese is completely melted.  Add the sherry slowly, around the edges of the bowl.  Pull the cheese mixture away from the edge of the bowl and cook about a minute, until the alcohol cooks off.  Stir to incorporate all the ingredients.  Season with pepper and nutmeg.

Pour into a warm fondue pot and keep warm over low heat.  Serve with cubed bread, fresh veggies (broccoli works great!), and boiled baby potatoes to dip.

Recipe adapted from Dip Into Something Different, from The Melting Pot.

Artisan Bread

When I was a baby, my mama made all her own bread.  Later, when I was a teenager, she used a bread machine, and I remember the wonderful smell of homemade bread baking throughout the house.  I've only ever made beer bread and banana bread, and, while I have no plans to make 100% of my family's bread from scratch, it's nice to make every now and then.  Especially when you're making a pot of mussels and have an amazing pot of cooking juices in which to dip torn off bites of crusty-on-the-outside-and-chewy-on-the-inside homemade bread!  This recipe is super easy, pretty fast (for bread), and incredibly tasty!  I hope you'll enjoy it as much as me!

2 cups all-purpose flour

1 cup bread flour

2 teaspoons salt

1/2 teaspoon active dry yeast

1 1/2 cups warm water

In a stand mixer fitted with the dough hook, stir together the flour, salt and yeast. Add water, mixing on slow speed until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. 

Cover bowl with plastic wrap and let sit at room temperature for 8-24 hours, until it bubbles up and doubles in size.

After dough is ready, preheat oven to 450 degrees.  Place a Dutch oven, uncovered, into the preheated oven for 30 minutes.

While the Dutch oven preheats, turn dough onto a well-floured surface.  With floured hands, form the dough into a ball.  Cover dough loosely with plastic wrap and let rest.

One the oven is preheated, remove the Dutch oven and, with floured hands, place the dough into it.Cover and bake for 30 minutes.  Carefully remove cover and bake for 7-15 minutes more, uncovered.

Jalapeno Popper Dip

I don't know about you, but jalapeno poppers are one of my favorite snacks.  The only problem is that they can be kind of a pain to make...  Enter this dip.  It has all the flavors, serves a crowd, reheats well, and is so good I could eat it with a spoon all by itself.  I've made this as written below, and I've also made it using reduced fat cream cheese, mayo, and cheddar.  I think I actually prefer the reduced fat version, since it's not so heavy as to turn quickly into a meal substitute!!  Either way, this dip is delish, and your guests, guys and gals alike, will love it!!

2 8-ounce packages cream cheese

1 cup mayonnaise

1/2 cup shredded cheddar cheese

1 4-ounce can chopped green chilies

1 4-ounce can diced jalapeños

1/2 cup shredded Parmesan cheese, divided

1/2 cups Panko

1 tablespoon olive oil

Fritos and chopped veggies, for dipping

Using a stand mixer fitted with the paddle attachment, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.

In a small bowl, combine the panko, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown.

Serve hot, with Fritos and veggies for dipping!

Peanut Butter Bars with Chocolate Ganache

Everyone loves dessert and these rich chocolatey bars are no different.  First of all, they boast my personal favorite flavor combo of peanut butter and chocolate.  Secondly, they're wonderfully decadent whether served at room temperature, chilled, or slightly warmed with a big glass of cold milk.  They're easy to put together and even easier to pack up, making them the perfect "non brownie" dessert to complete a meal for a neighbor in need...or maybe your husband who claims the whole tray so he can have treats at the office all week!

1 1/4 cups creamy peanut butter

1 stick butter, softened

1 cup packed brown sugar

1/2 cup syrup

2 eggs

1 tablespoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup heavy cream

12 ounces milk chocolate chips

1/4 cup dry-roasted peanuts, chopped

Preheat oven to 350.  Coat a 9x13-inch baking pan with nonstick spray.

Cream peanut butter, butter, and brown sugar in a mixer until light and fluffy.  Add syrup, eggs, and vanilla and beat until combined.  Add flour, baking powder, and salt, mixing until just combined.  Spread batter into prepared pan.

Bake bars until a toothpick inserted in the center comes out clean, 25-30 minutes.  Let cool completely, about 1 hour, before topping.

To make the ganache topping, heat cream in a small saucepan over medium heat until steaming.  Add chocolate chips and whisk until smooth.  Remove from heat and pour over bars.  Sprinkle with chopped peanuts.  Let ganache set up for about an hour before cutting into bars.

To make it travel-ready:  Simply bake these yummy bars in a foil pan.  No muss, no fuss!

Greek Salad

My mom and I went to Athens for my 16th Birthday.  I'm fairly certain we ate Greek Salad for every single meal...and I'm not complaining.  Ever since, I've been a huge fan of the stuff.  In Greece, the salads were simple bowls of large chunks of the produce.  Huge wedges of tomato, large chunks of cucumber, and whole olives.  And ever since I've been on the hunt for the perfect Greek vinaigrette recipe.  This one comes pretty close, though I never make it the same way twice.  Just continue to taste and adjust according to your preference.  You'll have enough dressing for a few salads, so just store in the fridge!

1/2 cup fresh lemon juice

2/3 cup olive oil

1 teaspoon dried oregano

2 cloves garlic, minced

1/4 teaspoon salt

1 tablespoon red wine vinegar

minced fresh mint, optional

1 heart of romaine, torn

1 cucumber, halved and sliced into half-moons

1 cup grape tomatoes

1/3 - 1/2 cup thinly sliced purple onion

12 ounces feta cheese, crumbled into large chunks

1/3 cup kalamata olives, pitted and drained

Whisk together the lemon juice, olive oil, oregano, garlic, salt, and vinegar.  Taste and adjust the flavors to your preference.  Add in some fresh mint if you like, but I prefer it without.  Refrigerate for at least 30 minutes before serving.

Combine the lettuce, cucumber, tomatoes, onion, cheese, and olives.   Pour the dressing over the salad and toss to combine.

To make it travel-ready:  Pour the dressing in a pint-sized mason jar.  Just shake it well before dressing your salad.  Lettuce can be transported in gallon-sized zip-lock bags.  Depending on how close your delivery is to meal time, you can either put the veggies and cheese in the same bag as the lettuce, or use smaller separate bags to keep veggies fresh and prevent mushiness.  Using grape tomatoes, rather than dicing a roma (or other variety) will prevent them from getting soft before serving.

Recipe adapted from Delicious Salad Meals by Dot Vartan.

Cilantro Lime Rice

It's hard to imagine a Mexican fiesta without rice.  This tasty twist on a classic is perfect.  I used a rice blend, so the contrast of white rice with bright green cilantro is more subtle, but it was a healthier carb choice for me.  Use whatever kind of rice you have on hand, and serve up this tasty rice with your favorite south of the border dishes!  If you'd like, you can even mix your rice in with these beans for a one-hit wonder!  Ole!

4 cups water

Juice of 1 lime

2 teaspoons salt

2 cups rice

3/4 cup chopped cilantro

Bring water, lime juice, and salt to a boil.  Add rice, place the lid on the pot, lower heat to simmer, and allow to cook until the moisture is absorbed, about 20 minutes.  Fluff with a fork and stir in the cilantro.

Recipe adapted from The Comfort Table, by Katie Lee.

Spicy Black Beans

We're continuing our Cinco de Mayo celebration with some spicy black beans this week!  These beans pack a punch, so proceed with caution, but they are worth every fiery bite!  Serve them alongside your favorite Mexican dishes, use them as a taco or burrito topping, or even add them to a fiesta soup to add tons of flavor.  Beans are versatile, so play around with the spice blend and pepper choices according to your tastes!

1 tablespoon olive oil

1 onion, diced

1 green bell pepper, diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon ground corriander

1 bay leaf

2 14-ounce cans black beans, rinsed and drained

1 14-ounce can diced tomatoes

1 teaspoon salt

1/2 teaspoon pepper

1 cup water

Heat the olive oil in a large skillet over medium heat.  Add the onion and bell pepper.  Saute until translucent.  Stir in the spices and bay leaf and cook 2-3 minutes more.  Add the beans, tomatoes, salt and pepper, and water.  Bring to a low boil.  Reduce heat to simmer and cook 30 minutes.

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.

Lemon-Poppyseed Scones

Living in England as a teenager, I came to love scones at an early age.  Fresh from the oven with a piping hot cup of herbal tea is such a special treat and comfort to me.  That said, I've always been wary of pastries and things that involve skills like cutting in butter or pulsing to just the right consistency.  Typically my Easter scones are store-bought.  Well, not this year!  This year I found a recipe that promised to be fool-proof and delicious and I was determined to make my own.  I'm so glad I did, because these were well worth the effort and there are plenty of leftovers for my teatime treats later this week!

3 cups all purpose flour

1 cup plus 1 tablespoon sugar

3 tablespoons poppy seeds

1 tablespoon baking powder

2 teaspoons grated lemon peel

1 teaspoon salt

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces

1 large egg

2 tablespoons fresh lemon juice

1/3 cup (or more) whole milk

Preheat oven to 375°F. Position rack in top third of oven.  Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor.  Add butter and cut in, pulsing, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Pulse until moist clumps form.  Add 1/3 cup milk. Pulse just until dough comes together, adding more milk if dough seems dry.  Using floured hands, gather dough into ball.  Flatten into 8-inch round.  Cut round into 8 wedges.  Transfer scones to large baking sheet; brush with milk.  Sprinkle with remaining 1 tablespoon sugar.

Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. 

Can be made 1 day ahead. Store airtight at room temperature.  

Serve warm plain, buttered, or with fruit preserves (I'm a fan of raspberry!).

Colcannon

3 slices bacon

2 pounds russet potatoes, peeled and cut into chunks

1/4 cup milk, warmed

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons minced fresh parsley

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mash the potatoes with an electric mixer until smooth and creamy. Stir in the crumbled bacon, and parsley until well combined.

Parmesan Steak Fries

I've tried making French fries before.  While tasty, they didn't have the right crispy-on-the-outside-soft-on-the-inside texture for my liking.  And, I'll be honest, when it comes to fries, I tend to prefer the smaller shoestring variety than large steakhouse styles.  Until I made these.  Not only are they super easy, but they're incredibly versatile.  There are endless ways to change the flavors and seasonings to fit just about any meal.  And let's face it, when you're serving a steak dinner, big wedges of potato are a whole lot more sophisticated than a side of fries!  Serve these with your favorite dipping sauce or a dollop of flavored butter....or eat them plain.  The world is your oyster; enjoy!

3 large egg whites

3 baking potatoes

1 cup grated parmesan cheese

salt to taste

Preheat oven to 425.  Line a baking sheet with parchment paper.

Whisk the egg whites into a shallow dish.  Wash the potatoes and cut each into 6 long spears.  Add to the egg whites and turn to coat.  Place the parmesan in a separate shallow dish.

One at a time, remove the potato spears from the egg whites, allowing the excess to drip off.  Roll the spear in the parmesan, coating each spear evenly on all sides.  Place on the parchment-lined baking sheet.

Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes.  Season with salt to taste.

Serves 4.

Recipe adapted from Great Food Fast by Martha Stewart Living.

Long Life Noodles

Long life noodles are served at Chinese New Year celebrations as well as birthday meals; tradition says that if you break (or cut) one of these noodles, you'll have bad luck.  Regardless, the peanuty sauce and crispy veggies are the perfect accompaniment to most main courses.  I served these with a teriyaki-marinated salmon filets, but they'd be just as yummy as a bed for shrimp or scallops...or the protein of your choice really.

1/2 cup creamy peanut butter

1/3 cup soy sauce

1/4 cup rice vinegar

2 tablespoons lime juice

2 teaspoons sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 cup snow peas, thinly sliced

1 cup shredded carrots

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 pound soba noodles or spaghetti

2 tablespoons sesame seeds

1/4 cup minced cilantro

In a small saucepan over low heat, combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger.  Stir constantly until the peanut butter melts.  Remove from heat and set aside.

In a large bowl, combine the snow peas, carrots, red bell pepper, and scallions.

Cook the noodles until al dente in a large pot of boiling water.  Stir the noodles into the vegetable mixture and add the peanut sauce.  Garnish with sesame seeds and cilantro.

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.

Garlic Broccoli

I love broccoli!  So when I made a Chinese New Year themed meal and was searching for recipes for something green (come on, I'm a mom, and every meal needs a veggie!) I was so excited to find this.  The green color brightens any dish, and the crispy texture is the perfect compliment to fluffy fried rice.  Leave out the crushed red pepper flakes if you're serving this to the kiddos, it's a bit spicy, even for adult palates!

1 tablespoon canola oil

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 pound broccoli florets

3/4 cup chicken stock

1 1/2 tablespoons soy sauce

1/2 teaspoon black pepper

Heat the canola oil over medium-low heat in a wok or large skillet.  Add the garlic and red pepper flakes, allowing them to infuse the oil for 3-4 minutes.  Increase the heat to medium and add the broccoli.  Stir-fry for 3-4 minutes.  Add stock, soy sauce, and pepper.  Cook uncovered for 5 minutes, until broccoli is tender and almost all the liquid has evaporated.

Serves 4

Recipe adapted from The Comfort Table, by Katie Lee.