Savory Rosemary Garlic Scones

In preparation for my tea party bridal shower in a few days, one of the scone flavors that I made was rosemary and garlic. As you can imagine, we have a ton of sweets and just talking about all the sugar made me crave something a little more savory. So I made the executive decision to make something a bit more savory to throw into the mix.

Ingredients:

3 cups all purpose flour

1 cup Bisquick

1 cup milk

1/4 cup sugar

1 stick COLD butter

1/2 cup Crisco (optional)

1/2 teaspoon salt

1 teaspoon pepper (or to taste)

4 teaspoons baking POWDER! (I will admit one time I made scones and I grabbed the baking soda instead of baking powder. Nothing will ever express how nasty they were. My friend from school was way too eager to tell the world of my epic baking failure)

1 large garlic clove (or two smaller ones)

2 tablespoons of rosemary (I used dried)

 

Mince your garlic. I also did a rough chop on the rosemary so it wasn’t like eating pine needles.

In a large bowl combine flour, oats, bisquick, sugar, baking soda, garlic, salt, pepper, and rosemary.

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Chop cold butter and Crisco into the dry ingredients with a hand pie crust thing. If you’re crazy, a fork will do just fine. I’ve done it before when a pie crust thing wasn’t available.

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Once the butter and Crisco are pea sized pieces, add in the milk. Continue to work through.

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Pre-heat your oven to 400

Flour a section of counter and dump the dough out. I cut my batch in half to make it easier to work with. Lightly flour the top of your dough and press with your hands to shape a rectangle about 1/2 of an inch thick. Using a sharp knife cut the dough into squares. Some people make a circle  like a small pie. I’m partial to the triangles myself. I did also sprinkle some additional rosemary on top of each one

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Place triangles 1/2 inch apart on a parchment covered cookie sheet. Bake 12-15 minutes or until the edges and top start to get brown.

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Allow to cool before storing in an air tight container. Feel free to serve these warm, with butter, or on their own.

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Baked Chicken Legs and Marinade

We are hard-core grillers, and by “we” I mean my mom. She loves to grill and does it just about anytime of year. Well, it’s been just a wee bit cold up here in Pennsylvania and she’s given up until it gets a bit better. But we had chicken legs, and I love chicken legs. We normally reserve them for grilling, but I needed something to break up the monotony of winter dinners. So I decided I was going to bake my chicken legs.

Ingredients:

Chicken legs

1/2 cup EVOO

1/2 onion

2 lemons

1/4 orange juice

1 teaspoon Worcestershire sauce

3 garlic cloves

1/2 teaspoon Rosemary

1/2 teaspoon Thyme

1/2 tablespoon brown sugar

Salt/Pepper

1. In a large container combine: the juice of 2 lemons, olive oil, chopped onion, orange juice, Worcestershire sauce, 3 minced garlic cloves, rosemary, thyme, brown sugar, salt and pepper. With a fork, mix everything together to distribute the ingredients.

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2. Place your thawed (or mostly thawed) chicken legs into the container, put the lid on and shake around to distribute the marinade over the legs. Let marinade for at least 3 hours, or over night. I would re-shake every so often to redistribute the goods.

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3. Pre-heat your oven to 350. Place your chicken legs and marinade into a large baking dish, skin side up, and cover with foil. Place in the oven while it is still pre-heating. Bake for at least an hour and a half, or until the meat reaches 160 degrees using a meat thermometer. For the last half hour, remove the foil to crisp the skins.

4. Optional, remove foil and turn on your broiler. Everyone likes that awesome crunch skin and this is the best way to get it when you’re not grilling. Broil until the skins are turning golden brown and crunchy!

5. Remove from the oven, and let rest. Serve with sides and enjoy! We had rice and a veggie! 🙂

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Pocket Chicken and Potatoes With Green Beans

When it is in the 90s the last thing you want to do is turn the oven on in the house. Even with the AC on full blast the oven is a bad idea. But the taste of the grill isn’t always wanted every day of the week. Here is my way around both problems.

Ingredients-

4-5 boneless, skinless chicken breast

Salt

Pepper

Olive Oil

Crushed Red Pepper Flakes

Parsley

1/2 cup onion

2 garlic cloves

Butter

Pakricka

1. Thaw chicken breasts.

2. Pull out 2 large pieces of foil and make the shape of a plus sign. Spray with non-stick spray and drizzle some olive oil to keep the meat from sticking.

3. Finely chop your onion and garlic, kind of mix them up in the same bowl

4. Place about a quarter of the onion and garlic on the top piece of foil

5. Season each chicken breast on underside and place on top of onion and garlic.

6. Season the top side of the chicken and spread the rest of the onion and garlic on top.

7. Drizzle with a bit more olive oil and add small pads of butter on top of each breast.

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8. Wrap the chicken up nice and tight!

DO NOT POKE HOLES! The whole point of this is to partially steam the chicken. It stays nice and moist this way.

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9. Turn the grill on High and place the pockets on the grill. Our grill at that point cooks at about 400.

10. Cook for 10 minutes, go out and turn the pocket. Cook for another 10 minutes.

11. Turn the grill down to Medium for 15-20 minutes.

12. You can pull them out just to add a few grill marks or remove them from the pocket and place on a plate to serve.

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Serve with fresh veggies!

I was super excited to make the potatoes! It finally gave me a chance to use the ones we dug out a few days ago!

Ingredients:

Potatoes

Olive Oil

Butter

Garlic

Rosemary

Onion

Parsely

1. If needed, cut potatoes. I used a lot of our smaller ones that only needed cut in half or not at all!

2. Lay out 2 piece of foil just like the chicken. Spray with non-stick spray

3. Add potatoes to the center

4. Drizzle with olive oil, seasonings and herbs

5. Top with a few pads of butter

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6. Wrap up nice and tight. DO NOT POKE HOLES!

Cook along side the chicken- see directions above and below

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7. Turn the grill on High and place the pockets on the grill. Our grill at that point cooks at about 400.

8. Cook for 10 minutes, go out and turn the chicken pocket, FLIP the potato pocket. Cook for another 10 minutes.

9. Turn the grill down to Medium for 15-20 minutes.

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And last, but not least, actually my favorite part- THE GREEN BEANS!

Tonight was our first night of having our green beans FRESH out of the garden! Absolutely, hands down, favorite and best thing about having the garden!!! Traipsing through the green bean forest is quite fun as well!

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Green Beans

Garlic Clove

1 Tablespoon Butter

Olive Oil

Minced Onion

1. Blanch/cook your green beans to desired level of crunch! We like ours a bit on the crispy side still!

2. While the beans are cooking, finely mince garlic and mince onion (or use the dried stuff)

3.. Drain water and put beans back into pot.

4. Add butter, a squirt of olive oil, 1/2 teaspoon garlic, and 1/2 tablespoon of onion.

5. On medium-high heat melt the butter and keep everything moving as to not burn it.

6. Once the beans start to show signs of frying and the garlic and onion are thoroughly infused, remove from heat.

That is one yummy, fresh, flavorful summer dinner!

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