Monday, August 7, 2017

Blueberry Scones / #FarmersMarketWeek

#FarmersMarketWeek starts now! I am excited to be sharing some recipes this week that are all made with ingredients from your local farmers market. Today I made these yummy scones, overloaded with fresh blueberries and drizzled with a vanilla glaze! These scones are easy to make, awesomely moist, and the perfect accompaniment to your morning mug of coffee or a late night snack with some cold milk chilled in the freezer. Pick up some blueberries of your own at your farmers market or grocery and make these blueberry scones. You will be glad you did!


Blueberry Scones
(makes 10 scones)
(printable recipe at end of page)

2 cups all purpose Flour
1/4 cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
Pinch of Salt
1/3 cup Butter
1 teaspoon Lemon Peel, finely shredded
1 cup Fresh Blueberries
2/3 cup Buttermilk
1 teaspoon Vanilla

Vanilla Glaze 
1 cup sifted Confectioner's Sugar
1 tablespoon Vanilla


Stir together the flour, sugar, baking powder, baking soda and salt. Cut the butter in to small pieces and add to bowl.
Use a pastry blender to cut the pastry into the flour until the flour looks like coarse crumbs.
Make a well in the center of the bowl. Add lemon peel. Set aside.
In a separate bowl combine blueberries, buttermilk, and vanilla. Add mix to the well in the center of the bowl. Stir together with dry mix until all is wet.
Place dough onto a floured cutting board or counter. Knead dough by folding and pressing down on the dough, approx 10-12 times. Dough should be almost smooth. 
Place dough onto an ungreased baking sheet. Form into a 8" circle. Cut dough into 10 wedges, but don't cut all the way through dough.
Bake in 400℉ oven for 20-25 minutes. Make glaze by mixing the confectioner's sugar and vanilla together. Remove scones from the oven.
Cut wedges all the way through, drizzle with glaze, if desired. Serve and enjoy warm!
I am so happy that you stopped by today! I hope you try these Blueberry Scones because I know you will love them!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.


#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarketWeek  

 Monday Recipes
 

Aunt Mary's Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n' Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook 
Cherry Stout Jam by The Redhead Baker 
Farmer’s Market Breakfast Casserole by New South Charm 
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline's Cooking 
Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee  
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden



Thank you to Christie and Cynthia for hosting this fun, week long event! 




You can find The Freshman Cook on these pages:


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Blueberry Scones

INGREDIENTS:

Scones
  • 2 cups all purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • Pinch of Salt
  • 1/3 cup Butter
  • 1 teaspoon Lemon Peel, finely shredded
  • 1 cup Fresh Blueberries
  • 2/3 cup Buttermilk
  • 1 teaspoon Vanilla
Vanilla Glaze
  • 1 cup sifted Confectioner's Sugar
  • 1 tablespoon Vanilla

INSTRUCTIONS:


  1. Stir together the flour, sugar, baking powder, baking soda and salt. Cut the butter in to small pieces and add to bowl.
  2. Use a pastry blender to cut the pastry into the flour until the flour looks like coarse crumbs.
  3. Make a well in the center of the bowl. Add lemon peel. Set aside.
  4. In a separate bowl combine blueberries, buttermilk, and vanilla. Add mix to the well in the center of the bowl. Stir together with dry mix until all is wet.
  5. Place dough onto a floured cutting board or counter. Knead dough by folding and pressing down on the dough, approx 10-12 times. Dough should be almost smooth.
  6. Place dough onto an ungreased baking sheet. Form into a 8" circle. Cut dough into 10 wedges, but don't cut all the way through dough.
  7. Bake in 400℉ oven for 20-25 minutes. Make glaze by mixing the confectioner's sugar and vanilla together. Remove scones from the oven.
  8. Cut wedges all the way through, drizzle with glaze, if desired. Serve and enjoy warm!
Created using The Recipes Generator

    Sunday, August 6, 2017

    Kielbasa Rice Bowl / #SundaySupper

    It seems like school just ended and summer just started, so I don't know how we can possibly be thinking about "Back to School" lunch ideas, but here I am with a Kielbasa Rice Bowl! My son always loved kielbasa as he was growing up and I love it because it is quick to cook if fried in a pan. Just add a side and you have a meal! Bowl meals are so popular right now, and I hope that continues for a while! They are fun and kid friendly!

    Kielbasa Rice Bowl 
    (makes 4 bowls)
    (printable recipe at end of page)
    1 cup uncooked White Rice
    1 pound Kielbasa
    3 ears Fresh Corn
    1/4 of a Red Pepper 
    2 stalk Green Onion
    8 eggs
    sprinkle of  Pepper
    sprinkle of Garlic Powder 1-2 tablespoon BBQ Sauce
    sprinkle of 4 Cheese


    Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
    Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
    Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
    Cut corn in half, and cut off kernels.
    Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
    Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
    Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
     Add BBQ sauce to pan. Mix in thoroughly.
    Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
    Fill thermos bowl full of all this yummy goodness! Sprinkle with cheese, and enjoy lunch! (or dinner!)

    Thanks for joining me today! I appreciate you stopping by!

    You can find The Freshman Cook on these pages:


    Scroll down a bit to see more tasty "Hot Lunch Ideas for Back 2 School" from members of our #SundaySupper family!
    Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures.

           

    Sunday Supper Hot Lunch Ideas

    Hearty Hot Lunches

    Soups and Stews

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Kielbasa Rice Bowl

    INGREDIENTS:

    • 1 cup uncooked White Rice
    • 1 pound Kielbasa
    • 3 ears Fresh Corn
    • 1/4 of a Red Pepper
    • 2 stalk Green Onion
    • 8 eggs
    • sprinkle of Pepper
    • sprinkle of Garlic Powder
    • 1-2 tablespoon BBQ Sauce
    • sprinkle of 4 Cheese

    INSTRUCTIONS:

    1. Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
    2. Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
    3. Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
    4. Cut corn in half, and cut off kernels.
    5. Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
    6. Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
    7. Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
    8. Add BBQ sauce to pan. Mix in thoroughly.
    9. Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
    10. Sprinkle with cheese, and enjoy!
    Created using The Recipes Generator

    Friday, August 4, 2017

    S'mores on a Stick / #15MinuteFriday

    I don't think I have ever met anyone who doesn't love S'mores. Some people might think they are messy or sticky, but they still love how they taste! Well, for those who think they are messy and sticky, and they sometimes are;  I say, "here you go" ~ S'mores on a Stick! Way less mess and tons of S'mores flavor for #15MinuteFriday!
    S'mores on a Stick
    (printable recipe at end of page)
    3 Giant Marshmallows
    Stick to hold the marshmallow
    1/4 pound Milk Chocolate
    3 Graham Crackers






    Place the marshmallows on sticks. I used these little canape forks from the dollar store, and they work great. Freeze the marshmallows for 30-40 minutes.
    Crush the graham crackers until there are no big pieces.
    Melt the chocolate in a double boiler. I use Trader Joe's Milk Chocolate Bar for almost all my chocolate needs! I love their chocolate!

     Dip marshmallows in the chocolate. Coat the entire marshmallow.
     Immediately sprinkle the bottom half of the marshmallow with the graham crackers. Allow chocolate to set up.
    Freeze or enjoy at room temperature. Either way, they are yummy!


    Looking for more S'mores recipes? Here are several you may like!



    S'mores on a Stick

    INGREDIENTS:


    • 3 Giant Marshmallows
    • Stick to hold the marshmallow
    • 1/4 pound Milk Chocolate
    • 3 Graham Crackers

    INSTRUCTIONS:


    1. Place the marshmallows on sticks. I used these little canape forks from the dollar store, and they work great. Freeze the marshmallows for 30-40 minutes.
    2. Crush the graham crackers until there are no big pieces.
    3. Melt the chocolate in a double boiler. I use Trader Joe's Milk Chocolate Bar for almost all my chocolate needs! I love their chocolate!
    4. Dip marshmallows in the chocolate. Coat the entire marshmallow.
    5. Immediately sprinkle the bottom half of the marshmallow with the graham crackers. Allow chocolate to set up.
    6. Freeze or enjoy at room temperature.
    Created using The Recipes Generator





     







    Thursday, August 3, 2017

    Celebrate It! Blog Link Party!



    I am so glad you are here! 
    Link up all your fun posts, so we all can celebrate with you!

    Last weeks 3 featured posts:

    Top 8 Things To Do at Universal Studios in Orlando, Florida
    from

    Make a Mobile from Kids Stacking Ring Toy 
    from

    Shark Week Cupcakes
    from

    Let's go to the Party!

    Sunday, July 30, 2017

    Chipotle Chicken Sandwich / #SundaySupper

    Have you ever had a great sandwich when you were dining out, and thought, "I could make this, and make it better"? That is my inspiration for this Chipotle Chicken Sandwich. I recently had a delicious sandwich at a local restaurant, and I loved it. But instead of going back to the restaurant, I decided to make it at home. It is quicker, less expensive, and simple to make! And that's what we are celebrating today for #SundaySupper~Simple Sandwich Recipes!

    Chipotle Chicken Sandwich 
    (printable recipe at end of post)

    Chipotle Sauce
    3 1/2 ounces Chipotle Peppers in Adobo Sauce
    10 ounces Sour Cream
    1/2 teaspoon Minced Garlic
    2 tablespoon Milk
    2 teaspoon Lemon Juice

    Sandwich
    7 ounces raw chicken breast
    Dry Chipotle Seasoning
    1-2 teaspoon Butter
    onion
    4 Cheese Mix
    red leaf lettuce, tomato, mayonnaise
    avocado
    Bakery Style Bun

    Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.

    Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
    Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
    While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
    As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
    Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.

    Enjoy!

    Thank you for joining me today! I am so glad you stopped by! 

    Find The Freshman Cook on these pages:


    Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures
    Check out all these yummy Simple Sandwich Recipes  from #SundaySupper members!


    Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

    Any day 'Wiches

    Any time 'Wiches

    Anywhere 'Wiches

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Chipotle Chicken Recipe

    INGREDIENTS:

    Chipotle Sauce
    • 3 1/2 ounces Chipotle Peppers in adobo sauce
    • 10 ounces Sour Cream
    • 1/2 teaspoon Minced Garlic
    • 2 tablespoon Milk
    • 2 teaspoon Lemon Juice
    Sandwich
    • 7 ounces raw chicken breast
    • Dry Chipotle Seasoning
    • 1-2 teaspoon Butter
    • raw onion
    • 4 Cheese Mix
    • red leaf lettuce
    • tomato
    • mayonnaise
    • avocado
    • Bakery Style Bun

    INSTRUCTIONS:


    1. Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.
    2. Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
    3. Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
    4. While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
    5. As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
    6. Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.Enjoy!
    Created using The Recipes Generator

    Friday, July 28, 2017

    Cookies and Cream Frozen Pudding Pops / #15 Minute Friday

    It has been really hot here in North Carolina this summer! Luckily, we have made plenty of these Cookies and Cream Frozen Pudding Pops as a way to keep cool! These are definitely the most frozen #15MinuteFriday recipe I have made. (I don't count the freezer time!) They are so yummy and easy, and I see a few other frozen recipes coming our way as the summer heat doesn't seem to want to end! Have fun with these!


    Cookies and Cream Frozen Pudding Pops
    (makes 5 pops)
    (printable recipe at end of page)
    4.2 ounce Cookies and Cream Pudding Mix 
    2 cups Cold Milk
    4-5 Oreos
    Popsicle Mold 



    Mix the pudding mix according to the package directions.
    Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.
    Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs. 
    Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine. Enjoy!
    Thank you for stopping by today! I hope you enjoyed this #15MinuteFriday recipe! 


    Cookies and Cream Frozen Pudding Pops

    INGREDIENTS:


    • 4.2 ounce Cookies and Cream Pudding Mix
    • 2 cups Cold Milk
    • 4-5 Oreos
    • Popsicle Mold

    INSTRUCTIONS:


    1. Mix the pudding mix according to the package directions.
    2. Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.
    3. Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs.
    4. Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine.
    Created using The Recipes Generator