Food, Surviving Chaos

English Scones Recipe

In honor of our recent trip to England, here a quick and easy recipe for scones. Traditionally served during afternoon tea time or brunch, this recipe is fun to make; even the kids will want to help.

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 3 1/2 tsp baking powder
  • 3/4 stick cold butter
  • 3 tbsp granulated sugar
  • 3/4 cup milk
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 egg, beaten

Let’s Make It

  1. Preheat oven to 400 degree F
  2. Mix flour, salt, baking powder, and sugar in large bowl.
  3. Add butter mixture then rub it in with your fingers until the fixture looks like fine crumbs.
  4. Warm milk on stove (not hot) then add vanilla extract and lemon extract. Set aside.
  5. Line a baking sheet with silicone baking mat an put in oven.
  6. Add the milk mixture to the dry mixture and combine with a fork.
  7. Add flour to work surface and place dough on work surface. Add flour to hands and then fold dough over 2-3 times until it is smoother. Don’t over work it.
  8. Pat the dough into a circle about 1.5 inches high.
  9. Use 2 1/2 inch round cookie cutter to make 8 round scones.
  10. Brush scone rounds with egg wash and then place on hot baking sheet.
  11. Bake for 10-15 minutes or until golden. Enjoy!!

Surviving Chaos

  • Freeze: You can freeze baked scones for quick morning breakfasts. Just defrost on the counter for a couple of hours or warm them in the toaster oven for a few minutes.
  • Toppings: Scones are best served topped with jam, butter, whipped cream or mascarpone.
  • Shapes: Make things interesting and use other shapes besides rounds when cutting the dough.

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Food, Surviving Chaos

Slow Cooker Lemon Garlic Chicken

Lemon Garlic Chicken

Slow cooker lemon garlic chicken works not matter the season and is a super easy recipe to make. Its easy to customize and you can make a little or a lot. Add some rice or pasta and you’ve got a weeknight meal the whole family will love. Enjoy!!

Ingredients

  • 2 Lbs skinless boneless chicken breast
  • 2 cloves of garlic
  • 1 tsp dried Oregano
  • 1 tsp fresh Parsley
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 2 tsp butter
  • 1/4 cup water
  • 1 tsp Chicken bouillon granules
  • 3 tsp lemon juice

Let’s Make It!

  1. In a bowl mix oregano, salt and pepper then rub mixture all over chicken.
  2. Melt butter in skillet over medium heat and brown chicken for 3-5 minutes on each side.
  3. Place chicken in slow cooker.
  4. In the same skillet, mix the water, lemon juice, garlic and bouillon and bring mixture to a boil. Pour over chicken in slow cooker.
  5. Cover and cook on HIGH for 3 hours or LOW for 5 hours. Add parsley to slow cooker 15 to 30 minutes before the end of the cook time.

Surviving Chaos

  • Chicken Broth: Substitute chicken broth for the water to enhance the flavor.
  • Slow Cooker Liner: Use a slow cooker liner for easy clean up.
  • Cornstarch: Use cornstarch to thicken the sauce
  • Leftovers: Leftovers last 2-3 days in the refrigerator, perfect for quick weeknight dinners.

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Family, Food, Surviving Chaos

Kid-Friendly Baked Ziti

Kid Friendly Baked Ziti

Now that were all staying home, how about a recipe that the kids can help make? This recipe is easy-peasy and the kids will love mixing together the ingredients. Serve with your choice of veggie, caesar salad, and garlic bread for an authentic Italian meal.

Ingredients

  • None stick cooking spray
  • 8 ounce penne pasta, dry
  • 1 clove garlic, minced
  • 1/2 medium onion
  • 1 medium bell pepper, red
  • 1 teaspoon olive oil
  • 4 cup spaghetti or marinara sauce
  • 1/2 teaspoon basil, dried
  • 1/2 teaspoon oregano, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 6 ounce mozzarella cheese
  • 2 ounce ricotta cheese, part skim milk

Let’s Make It!

  1. Preheat oven to 375°F. Spray an 8X8 inch baking dish with cooking spray. Cook pasta as directed on package; drain and set aside.
  2. Mince garlic and dice onion and red pepper. Heat oil in a large skillet over medium heat. Sauté garlic, peppers and onions for 3-5 minutes. Stir pasta sauce, basil, oregano, salt and pepper into onion mixture. Cover and reduce heat to low. Simmer for 5-7 minutes, stirring occasionally. Remove sauce from stove and stir in cooked pasta.
  3. Shred the mozzarella. In a small bowl, combine the ricotta and 1 cup shredded cheese.
  4. Spoon half the pasta into the baking dish and top with half of the ricotta mixture. Repeat with remaining pasta and ricotta. Top with remaining 1/2 cup of mozzarella and bake uncovered for 18-20 minutes.

Surviving Chaos

  • Pre-cook Pasta: Pre-cook your pasta the night before to speed up the cooking process.
  • Add some meat: Add cooked ground beef or Italian sausage to beef up (pun intended) your baked ziti.
  • Leftovers: Leftovers will last 2-4 days refrigerated for a quick weeknight meal.

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Food, Surviving Chaos

Kid Friendly Fish & Chips

Fish and Chips

In honor of our most recent trip to London, here’s a recipe for kid friendly fish and chips! This traditional British dish, served in all the pubs in London, is a great meal or snack while your taking in the local sights and sounds. This recipe is quick, easy and customizable. We hope you enjoy our take on this traditional dish

Ingredients

  • 1 1/4 lbs of any firm white fish fillet (cod, hake, etc)
  • 1 1/3 cups Panko bread crumbs
  • 1 1/2 tsp of Thyme
  • 1 tsp of Garlic powder
  • 1 tsp of black pepper
  • 1 1/2 tsp kosher salt
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 1 packet of oven baked chips (substitute potato wedges or steak fries)

Let’s Make It

  1. Preheat oven to 410 F / 210 C
  2. Line a baking sheet with foil, lightly spray with nonstick cooking spray.
  3. Slice fish into smaller pieces.
  4. Add flour, thyme, garlic powder, black pepper and salt into bowl. Mix well.
  5. Add bread crumbs to separate bowel.
  6. Lightly beat eggs in a separate bowl.
  7. Place fish into flour bowl first, cover well but remove any excess flour.
  8. Next, dip flour covered fish into egg bowel, cover well.
  9. Next dip egg covered fish into bread crumb bowl then place on baking sheet.
  10. Repeat steps 5-7 for remaining fish pieces.
  11. Bake fish for 10-15 minutes until golden.
  12. Bake chips per packet instructions.

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Food, Surviving Chaos

BBQ Pulled Chicken Sandwich

BBQ Pulled Chicken Sandwich

Here’s a fresh take on pulled pork sandwich….pulled chicken! This recipe is to make and doesn’t take all day to cook in your Crock-pot. With leaner cuts of meat, this meal is healthier and lighter that your traditional pulled BBQ sandwich. And its freezer friendly which helps for late weeknight dinners after all the kids activities.

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb boneless, skinless chicken breasts
  • 1 1/2 cups BBQ sauce
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste

Let’s Make It

  1. Mix together paprika, chili powder, cayenne pepper, salt and pepper in a small bowl.
  2. Rub spice mixture all over chicken pieces
  3. Put chicken in slow cooker
  4. Pour 1/2 cup BBQ sauce over chicken and toss to coat.
  5. Cover and cook on LOW for 5 hours
  6. At the end of 5 hours, change slow cooker to warm setting and remove chicken and place in bowl.
  7. Leave liquid in slow cooker but remove any fat on top of liquid.
  8. Allow chicken to cool and then shred chicken.
  9. Heat remaining cup of BBQ sauce in small saucepan on the stove over medium-low heat.
  10. Pour hot BBQ sauce over chicken in bowl then toss.
  11. Transfer chicken mixture into warm slow cooker
  12. Serve chicken on whole wheat buns

Surviving Chaos

  • Freeze: Make extra or freeze left overs for quick and easy weeknight dinners
    • Frozen chicken last up to 2 months in the freeze
    • Thaw chicken in refrigerator
  • Toppings: Add onions, lettuce or cheese to you BBQ pulled chicken sandwich
  • More Meals: Use leftover chicken in quesadillas, soups, salads, etc.

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