Scones

This recipe is a little tribute to Cranbrook.

I got this recipe at a cooking night I went to in Cranbrook. A friend of mine there would have a cooking night and share some of her great recipes. Thanks for this one TK.

I am not a huge fan of raisins or dates or currents or anything like that, but for some reason in this recipe I loved the currents. I have yet to try this recipe with blueberries. But I imagine that it will be so good too.


Cut together:

3 cups whole wheat flour
1/2 cup buter


Mix in:

1/2 tsp baking soda
4 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1/2 tsp stevia
2/3 cup black currents or blueberries



Add:
2/3 cup yogurt (any flavor)
1 egg
1/4 to 1/3 cup milk



Mix it all together. You may actually have to mix with your hands.

Roughly roll or push it out in to a circle

Cut the dough into 8 pieces

Bake at 375 degrees for 15 minutes on a pan covered with parchement paper.

These are so good fresh from the oven with some butter.

Salmon with Lime

My mom told me that she had a new Salmon recipe and I couldn't wait to try it. I love Salmon, so any chance I can get to make it and to try something new and yummy, I take it.

This along with my Honey Ginger Salmon are so fresh and the perfect spring or summer dishes. They can both be made in the oven or on the BBQ. And as you can see I served it with my Cilantro Rice .


Start with a filet of Salmon. I used one large one, but this recipe could probably handle 2 medium filets. Any more than that, you may have to double the glaze.

Line pan with Parchment paper. Rinse Salmon and dry it with Paper towel. Put on pan skin side down.
I usually try to take the skin off before, but it can also come off after. Just don't eat the skin.

Preheat over to 425 degrees.



In a medium bowl combine;

3 tbsp liquid honey
1 tsp lime zest
1 tbsp lime juice
1/2 minced garlic
1/2 tsp minced ginger
1/4 tsp salt



Brush your filet with 1/2 of the glaze.



Bake for 4 minutes.

Remove and brush with remaining glaze.



Bake till done. which will be about another 10 minutes or so, depending on your filet.

Serve with Rice and a summer salad and you have the perfect summer meal.

Tex-Mex Chicken 'N' Rice Casserole

I know it took me so long to post this recipe. I'm sorry. This is from way back when I was having my mexican week.

This recipe was also so good. I know it feels like I say that about everything I make; but I just post the good stuff. I have actually made a few things that I don't like, so I don't really feel the need to share them with you. I will spare you yucky food. Anyways, here it is.

Also, please post a comment if you have tried a recipe on here. Don't be shy. Even my own Mom tried a recipe off here.


In a medium saucepan cook;

1 cup chopped onion (1 medium)
1tbsp olive oil



Stir in;

1 cup uncooked rice
1 14oz can chicken broth
2 cups water

Bring to a boil and reduce heat. Simmer, covered, for 20 minutes. The liquid will NOT be fully absorbed.



Transfer Rice mixture to large bowl.

Add;

2 cups chopped chicken (I used a rotissarie chicken)

1 cup seeded tomato (2 medium)

3 tbsp canned diced green chile peppers, drained

1 1/2 tsp chili powder

1 tbsp dried basil, crushed

1/8 tsp ground cummin (if you don't have cummin, you can use curry)

1/8 tsp black pepper

Mix together

Transfer to an ungreased 2-quart casserole dish.

Bake covered at 425 F for 25 minutes or until heated through.

Uncover and sprinkle with ;

1/2 cup shredded cheddar cheese (I actually used the tex-mex cheese)

Let stand for 5 minutes before serving.

If desired garnish with cilantro.

Quick Chicken Tortilla Bake

It is Mexican week at my house. All week long we are having a new mexican recipe. I got a new magazine (thanks Jen) that is FULL of mexican recipes and I couldn't wait to try them all out.


This recipe is so easy. 5 ingredients. Can it get simpler than that? And it was really good too. It is one that I will make again and again.

I didn't take any other pictures, but it is so easy that none are needed.



2 cans of cream of chicken soup
1 10oz can diced tomotoes with green chillis, undrained
12 6inch corn tortillas, cut into small bite size strips
2 cups cubed cooked chicken
1 cup shredded tex mex cheese



In a bowl mix soup and tomotoes.



Sprinkle 1/3 of tortilla strips into a 3 quart baking dish. Layer 1/2 of the chicken and 1/2 of soup/tomato mixture. Repeat layers. Sprinkel remaining tortilla strips on top.



Bake, covered, at 350 degrees, for 40 minutes or until bubbly around edges. Uncover and sprinkle with cheese. Bake about 5 more minutes.



Top it with some sour cream if you would like.



**My variations on the recipe.
-I only used one can of soup. Not on purpose. I didn't even realize it called for 2 until a read it to post on here. It was still really good with just one can. Try either way.
-I used wheat tortillas, not corn.
-I used less cheese than a cup.




If you want to get the magazine, it is Better Homes and Garden - Ultimate Mexican. My friend found it at the grocery store. If you love mexican food, you will love this magazine. The salsas alone look amazing. Can't wait to try them too.

The Best Cookies in the World

That is honestly the name of these cookies. I am not making it up. But they really are good. How can you go wrong with skor bits and chocolate chips.


In a medium bowl mix together:
2 1/4 cup flour
1 tsp baking soda



In a serpate bowl combine:
1 cup butter
1/4 cup shite sugar
3/4 cup brown sugar
1 tsp vanilla
1 pkg instant vanilla pudding

Beat until smooth and creamy.
Beat in 2 eggs

Gradually add flour mixture.


Stir in:
1/2 pkg chocolate chips
1/2 pkg skor bits



Drop by teaspoon onto ungreased cookie sheet. Press down alittle.

Bake at 375 degrees for 8 minutes. DO NOT Overbake. They should be chewy inside.

cool on a wire rack.

My favorite way to eat these cookies after they have been in the fridge for a few hours. Try it.

Honey Ginger Salmon

This is my Favorite salmon recipe. Oh, it is so good. I tried it a few years ago for the first time and it has become one of my usuals.


Place salmon fillets on greased baking sheet.

In a small bowl combine:
1/4 liquid honey
2 tbsp vinegar
1 tsp finely grate gingerroot (or 1/4tsp ground ginger)

Brush half of glaze over fillets.


Bake in 425 degree oven for 4 minutes. Brush with remaining glaze and bake until fully cooked. (I would say about 10 more minutes, but check it)


Meanwhile, combine:
2 cup diced Cucumber
1/2 cup chopped green onion
1/2 cup diced yellow pepper
2 tbsp liquid honey
1 tbsp vinegar
1 tsp finely grated gingerroot

Serve over Salmon.

I served it with peas (boring) and brown rice, but this salmon is actually so good with the cilantro rice.

Crab-Stuffed Zucchini

A few month ago I randomly bought a can of crabmeat. I have no idea why. I didn't have a recipe in mind when I bought it, so I was so happy to come across this recipe and finally find a use for that can of crabmeat. And boy they were good!




Scoop out the pulp of 3 medium zucchinis, leaving 1/2 inch thick shells. Chop the pulp.

Arrange the shells on a greased baking sheet.

Melt 2tbsp of margarine in a medium frying pan. Add;

1/2 cup finely chopped onion

2 garlic cloves, minced (or 1/2 tsp garlic powder)

Cook for 3-5 minutes, stirring often, until the onion starts to soften. Add the zucchini pulp and stir.

Transfer mixture to a medium bowl.

Add;

6oz can of crabmeat, drained

1/2 cup grated swiss cheese

1/3 cup crumbled feta cheese

Beat 1 large egg and add to mixture.

Add:

1 tbsp flour

1 tbsp chopped fresh parsley

2 tsp chopped fresh dill (or 1/2 tsp dill weed)

1 tsp paprika

1/4 tsp pepper

stir well

Spoon into zuchinni shells.

Bake in 375 degree oven for about 30 minutes until filling is set.