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Sunday, February 7, 2016

Miniature Chocolate Chip Scones


From the kitchen of One Perfect Bite...I love scones, but I usually serve them only for breakfast or brunch. These little gems are very sweet and can also be served for dessert or tea. They are quite simple to make and I know those of you who have a sweet tooth will love them. I do, however, have a caution or two to share with you. I think you'll find 2 cups of miniature chips to be a bit much. In that quantity they make a very stiff dough that is hard to work, and I think you'll have the best results if you use only 1 cup of the miniature chips. It is also important not to skip the freezer time. These small scones will burn if you pop them into the oven without thoroughly chilling the dough. These scones are not great keepers, but unglazed scones can be frozen, brought to room temperature and glazed about an hour before serving. This is a nice recipe and I hope you'll give it a try. Here is how the scones are made.

Friday, February 5, 2016

Oatmeal Dinner Rolls


From the kitchen of One Perfect Bite...The Silver Fox had one of his favorite meals tonight - smoked sausage with really, really sour sauerkraut. Though I have tried to eat it with the same gusto he displays, a little of it goes a long way for me. So, I, instead, opted for a large salad, some soup and oatmeal dinner rolls that I experimented with this afternoon. I'm in the throes of spring cleaning and my task for the day was cleaning my kitchen cabinets. Since I'd be in the kitchen anyway, I thought it would be a great day to bake some bread. I had seen a recipe for oatmeal dinner rolls in Taste of Home magazine, and since I don't have a lot of bread recipes that use oatmeal, I thought I'd give the rolls a try. I liked the base recipe but thought it sounded a bit bland, so I added some whole wheat flour, some molasses and slightly increased the amount of salt I used to prepare the rolls. This is an easy recipe. As a matter of fact your mixer will do most of the work. I thought the rolls, which turned out to be light and fluffy, needed additional baking time to assure they were not damp and gummy, so I gave them an additional 5 minutes. These are tasty rolls and I'll be making them again. I hope you'll give them a try. Here is how they are made.

Thursday, February 4, 2016

Southwestern Chicken Wraps


From the kitchen of One Perfect Bite...I had some bean dip leftover from yesterday's featured post, and because refrigerator space is at a premium this week, I wanted to finish it up so I wold have room for some other dishes that need chilling. The dip has a decidedly southwestern flavor, so I thought it would make a fabulous base for sandwich wraps that would also have a southwestern flair. I had some leftover chicken that I paired with corn and black beans for my off-the-cuff experiment. The combination proved to make a great filling for the wraps, and, better still, they came together in about 15 minutes. Here is how I made them.

Wednesday, February 3, 2016

Refried Bean Dip


From the kitchen of One Perfect Bite...Each year, I make it a point to share a new recipe  for Super Bowl Sunday. This year I'm featuring an effortless dip that some call Mexican hummus. I suspect that name upsets those who live south of the border nearly as much as it disturbs those living in the Mediterranean. I've decided to be diplomatic and call my creation a bean dip. While I primarily use it as a dip for tortilla chips, I've found it also makes a wonderfully flavorful base for sandwich wraps. This is a true pantry creation and the only effort expended in its preparation is the opening of jars and cans. If you have five minutes and a can opener, you can make a quick snack that is great for movie night or game day viewing. I use a teaspoon of smoked paprika when I make this, and Siracha is my hot sauce of choice because I like the vinegarless heat it provides. I hope you'll give this dip a try. Here is how it's made.

Tuesday, February 2, 2016

Chicken and Shiitake Lo Mein


From the kitchen of One Perfect Bite...I ran out of time tonight and had to rethink what I was going to make for dinner. My pantry usually contains all the ingredients I need to make a quick Mexican or Chinese meal, and I opted for Chinese this evening because I wanted to try a lo mein recipe I had found on BuzzFeed. While I had to use re-hydrated shiitakes and substituted thighs for chicken breasts I was able to make this meal in a bit less than 30 minutes. The next time I prepare this version of lo mein, and there will be a next time, I plan to use pork tenderloin or tofu in place of the chicken that is recommended in the recipe below. I think you'll like this dish. It's quick and delicious and reasonable to prepare. It makes a great week night family meal and I suspect you won't have leftovers to deal with. Here is how the lo mein is made.

Monday, February 1, 2016

Edamame Burgers with Siracha

Today, I'm featuring the first ever guest post on One Perfect Bite. It's Meatless Monday and I thought this would be the perfect time to share a recipe for edamame burgers that was sent to me by Rachel at PF Chang's. You're going to love these easy, figure-friendly vegetarian patties. I know I did. Here's what Rachel had to say about them.

Edamame Burgers with Siracha

Hello readers, Rachel from PF Chang’s here with a new take on burgers. As a young adult working in Chicago, I find myself with less and less time to cook dinner every night. Finding that one perfect bite on a time crunch can be a challenge. In my spare time I enjoy trying new recipes that are simple to follow, easy to make and most importantly full of flavor. One of my favorite recipes to spice up the week is edamame burgers with Siracha mayo!

These Asian inspired edamame burgers with Siracha mayo are the perfect weekday pick-me-up, you will be surprised with how much flavor is infused in these vegetarian patties! Garnishing these burgers with Siracha mayo is the perfect pairing to kick up the heat while complimenting the savory and nutty flavors from the edamame.


Sunday, January 31, 2016

Lemon and Blueberry Pudding


From the kitchen of One Perfect Bite...This is one of those desserts that can be as plain or fancy as you wish. Most people call them trifles, but I prefer to call them puddings because they are such homely creations. While I like to prepare them using components I've made from scratch, they will work quite nicely with a purchased cake, instant pudding and whipped topping. If I'm trying to impress, I take the high road and make the cake, syrup, pudding and flavored cream myself, but I have been known to lower my standards and let General Mills assist me in the kitchen. I'm in the midst of clearing the pantry and refrigerator to ready them for spring. I have a rather large supply of blueberries that I have to work my way through and this dessert is a nice way to use them. While not usually considered to be winter fare, we had sunshine for a while today, and those blueberries had my name on them, so in no time at all I had this pudding on my table. Here is how it's made. I've also included recipes for its components for those of you who might want to make it from scratch.

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