Monday, February 29, 2016

Favorite Recipes: Fruit Scones

Mary from Whispering Pines Bed and Breakfast in Kenmare, County Clare, Ireland, was nice enough to send us her recipe for the scones that we ate for breakfast during our stay. So far we have made this recipe three times and each time we are reminded of the great food we had in Ireland. These scones are wonderful!





 First preheat your oven to 425 degrees F. Sieve all the dry ingredients together.



 Add butter.



 Rub in the butter.



Add raisins.



 Whisk the eggs with the milk.



 Make a well in the center and add the egg/milk mixture. Mix to a soft dough.



 Turn out on to a floured board. Knead lightly, just enough to shape into a round.



 Roll out to about 1 inch thickness



 Stamp or cut into scones



 Put on a baking sheet and brush with egg wash. Bake in hot oven for 10-15 minutes until golden brown on top.


 Cool on a wire rack. Enjoy!

Fruit Scones

1 lb. flour (self raising)
4 oz. butter
1 dessert spoon sugar (we used 1 T.)
sultanas (we used 1 cup golden raisins)
3 eggs beaten with milk, measuring half pint (we increased to 10 oz. of liquid)

First preheat your oven to 425 degrees F. Sieve all the dry ingredients together. Rub in the butter. (We added the raisins here). Make a well in the center. Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out on to a floured board. Knead lightly, just enough to shape into a round. Roll out to about 1 inch thick and stamp or cut  into scones. Put on a baking sheet. Brush with egg wash. Bake in a hot oven for 10-15 minutes until golden brown on top. Cool on a wire rack.

Try these scones. . .you'll enjoy them!



Thursday, February 18, 2016

Harry and Cooky's

Today was not your typical mid-February day -- it was sunny, windy and the temperature was in the mid-70s. It was a good day to take a little excursion to Liberal, Missouri, to have the lawnmower repaired by a highly recommended repairman. After dropping off the lawnmower, we decided to stop in Lamar, Missouri, at Harry Truman's birthplace. For many years we have driven by and never took the time to stop.




Harry's parents bought this modest house in 1882 for $685. At the time, his father was a horse and mule trader.


Harry lived here until he was 11 months old.



 Photo display of Harry and his family.











 Harry was born in this downstairs bedroom on May 8, 1884.



 The kitchen and dining area



 One of the upstairs bedrooms



 Other upstairs bedroom







One of the two Truman monuments in the yard by the house.







 Next we headed to Golden City, Missouri, home of Cooky's Cafe, known for their large selection of homemade pies.


 Chuck had one of the best pork tenderloins he has ever had!



 Rita had a delicious hamburger.



 Chuck had a piece of cherry pie and . . .



 Rita had the coconut cream pie. YUMMY!



 Portion of the pie display counter



We're sure we'll be back, Cooky's Cafe!

 Fun day!

Sunday, February 14, 2016

Tuesday, February 9, 2016

Favorite Recipes: Chicken Artichoke Spinach Pasta

Around 2004 Linda submitted her Chicken Artichoke Spinach Pasta recipe in the Little Balkans Cooking Contest and she was the Grand Prize Winner! Not only did she share this recipe with us, but she also came over and helped with the cooking. Chuck acted as her sous chef as we prepared this special dinner in honor of Gertrude's birthday on January 29. Thanks so much, Linda, for the recipe!



Earlier in the day, Chuck grilled the chicken breasts, sliced them into mouth size bites and let them cool. When Linda and Gertrude arrived, we were ready to cook.


 Melt butter in a large, deep saute pan.



Add onions and cook until tender, but not browned.



 Add garlic, salt and both peppers, stirring well.



 Add the flour and stir into the mixture. Follow with the cream and grated cheese.



The chefs at work!



  Cook over medium heat for about ten minutes, stirring at all times.



 Meanwhile, cook rigatoni in large pot of boiling water for 14 to 15 minutes until al dente.



 To the cooking mixture, add sliced chicken.



 Add chopped artichokes



 Add drained spinach



  Add lemon juice and oregano. Continue cooking on low heat 15 to 20 minutes. 



 Stir frequently until it thickens.







 Drain boiling pot of rigatoni and place in a large pasta bowl.



  Add chicken sauce and toss together.



Garnish with chopped, fresh basil.
DELICIOUS!


 Chuck also made cloverleaf rolls for dinner.



 A special meal in honor of a special lady!



 Gertrude's birthday cake -- a poppy seed cake made by Linda



Happy Birthday, Gertrude!


Chicken Artichoke Spinach Pasta

1 T. olive oil
3 boneless chicken breasts
Cavender's pepper seasoning
4 T. butter or margarine
2 T. diced onion
2 cloves minced garlic
1 T. flour
1/2 t. salt
1/8 t. cayenne pepper
1/8 t. white pepper
3 c. heavy cream
1 T. lemon juice
1/2 to 2/3 small box frozen spinach, thawed
1 t. dried oregano
1 can artichoke hearts, drained and chopped
Rigatoni (about 1/2 box)
1/2 c. grated Parmesan cheese
Fresh basil for garnish

In a frying pan, heat olive oil and add chicken breasts that have been salted and seasoned with Cavender's pepper seasoning. Cook about seven minutes on each side until done. Cool and slice in mouth size bites.

In another large, deep saute pan, melt butter. Add onion and cook until tender, but not browned. Add garlic, salt and both peppers, stirring well. Add the flour and stir into the mixture. Follow with the cream and grated cheese. Cook over medium heat for about ten minutes, stirring at all times. Meanwhile, cook rigatoni in large pot of boiling water for 14 to 15 minutes until al dente.

To the cooking mixture, add sliced chicken, chopped artichokes, and spinach (I squeeze the water out of the spinach before adding). To this add the lemon juice and oregano and continue cooking on low heat 15 to 20 minutes. Stir frequently until it thickens. Taste and adjust seasoning as required for your own taste. Drain boiling pot of rigatoni and place in a large pasta bowl. Add chicken sauce, toss together and serve.

ENJOY!