Quick Breads

Sun Dried Tomato, Basil and Feta Scones

A savory scone, perfect with salad or soup, brunch along side an omelet, or an afternoon snack. Quick to stir together and look at those pretty babies! Recipe from abigmouthful.com.

Sun Dried Tomato Basil & Feta Scones

3 cups flour
2 Tbl baking powder
1/2 tsp baking soda
2 tsp sugar
1 tsp salt
8 Tbl cold butter, cut into pieces
1¼ cup buttermilk
1 cup crumbled feta cheese
3/4 cup sun dried tomatoes, well drained, roughly chopped
1/2 cup fresh basil, chopped

Preheat oven to 400°. Line two baking sheets with parchment paper or silpats. Mix together flour, baking powder, baking soda, sugar and salt. Cut in butter with pastry blender or two knives. Refrigerate 20 minutes. Gently mix buttermilk, feta cheese, sun dried tomatoes and basil into dry mixture, just until comes together, do not overmix. Turn out onto lightly floured surface, divide in half. Roll each half into 7″ diameter circle, about 1″ thick. Cut each circle into 8 triangles. Place on prepared pans. Bake for 15 to 17 minutes, or until they are puffed and browned on top.

One Year Ago: Orange Coconut Pecan Cake Orange Coconut Pecan Cake

Two Years Ago: Sprinkle Cookies Sprinkle Cookies

Three Years Ago: Chocolate Sheet Cake Chocolate Sheet Cake

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast, Main Dish

Onion Potato & Feta Oven Omlette

We have had this twice for dinner this week, just switch up the ingredients!  Easy to throw together and a little different taste depending on what you add or take away.  First night we had onion, potato, and feta cheese, the second night onion, peppers, ham, and feta, both good.  Change up the type of herbs, cheese, meat and/or vegetable to make all different flavor combinations.  I love the ease of frozen chopped onion, frozen peppers, and frozen hash browns, always on hand for quick meals.

1 cup chopped onion
1 cup small cubed potato (can use shredded)
1 cup chopped bell peppers
1/2-3/4 cup crumbled feta cheese
8 large eggs
3/4 cup whipping cream (or half & half or milk)
1 Tbl fresh thyme
salt & pepper

Preheat oven to 375°.  Spray fry pan with non-stick spray (or can use oil and/or butter) and saute onion, potato, and peppers until browned and tender.  Place veggies in bottom of sprayed 9″ pie plate, round or square pan, I use a Demarle mold (no spray or prep necessary).  Whisk together eggs, cream, thyme, and salt & pepper.  Pour over veggies in pan.  Bake for 20-25 minutes or until center is just set.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.