Hello hello my friends! Today was Day 1 of the 30 Day Fitness Challenge. I’ll post about that shortly in a separate post.
But, before we get into the running, I wanted to share this quick little recipe. It’s a riff off of the Nom Nom Paleo Scones which I made a while back with a couple tweaks. Those scones are sweet, but these are savory and stuffed with smokey gouda cheese.
Smoked Gouda Almond Flour Scones with Tarragon and Thyme (Paleo)
3 cups of blanched almond flour
1 1/2 teaspoons of baking powder
2 tablespoons of fresh tarragon, chopped
2 tablespoons of fresh thyme, chopped
1 teaspoon of cracked black pepper
1/4 cup – 1/2 cup of smoked gouda, chopped into small cubes (add more cheese as you see fit)
1 teaspoon of black truffle oil, or truffled cheese
4 tablespoons of butter
2 tablespoons of apple cider vinegar
2 tablespoons of honey
2 eggs, whisked
In a large bowl, combine the almond flour, baking powder, chopped herbs and cracked pepper
Grate the butter into the almond flour mixture, until the butter is evenly distributed in the mixture
Stir in the cheese
In a small bowl, whisk the eggs, honey and vinegar
Stir the wet mixture into the almond flour until just combined
Divide and shape into scones
Place on a parchment lined baking sheet. You should have about 6 to 8 good sized scones
Bake at 335F for 25 minutes, or until golden brown
Store left overs in the refrigerator, and bake for a few minutes to reheat and re-crisp when desired.
This morning, I woke up, ran through my chores at the speed of light before bolting out the door. I have been getting a little stir crazy, so I went to the mall and tried on a number of fun little outfits. I love shopping, and today I had a blast trying on some really fun little summer outfits. I decided after trying on a candy-colored striped dress that it was time for guacamole and some summer barbecue. Nothing says “summer” like a pile of perfectly caramelized ribs and a whole bunch of zesty guacamole and chips.
So I went to the store… they were having a sale on avocados. 10 for $10!!! So I gathered 10… that is I think I gathered 10! Because when I got home I realized I miscounted and had 11… I think I “stole” and avocado!
Anyway… Today I tried a different method of cooking my ribs. I alternate between the dry rub I wrote about HERE and wet barbecue sauce where I cut up the racks into segments. Anyway… the point is today, the ribs came out absolutely tender and succulent with just the right amount of crisped fat and bubbly barbecue sauce so I thought I would share! The method is easy peasy, but remember to crack a window or run a fan because the heat from the oven definitely makes the kitchen quite warm!
Easy Peasy Oven Baked Pork Ribs
Baby Back Pork Ribs
2 tablespoons of salt
1 tablespoon of cracked black pepper
1 teaspoon of paprika
1 teaspoon of chili powder
Barbecue sauce (any variety!)
Preheat the oven to 400F
Rinse and pat the ribs dry
Mix together the salt, pepper, paprika, and chili together.
Sprinkle on both sides of the ribs
Lay ribs on rimmed baking sheets, meat side down.
Cover the entire sheet tightly with foil
Bake ribs in foil wrapped baking sheets for 1 hour and 30 minutes, or until ribs are tender
Return ribs, meat side up, to pans
Brush with barbecue sauce and bake at 375F for 30 minutes, until bubbly and delicious
I didn’t take pictures, because I’m a bum these days… but there is a picture of the finished ribs on my instagram… so check that out HERE
I have been sick for over a week, and have spent a great deal of time sleeping… but yesterday I was feeling so stir crazy from not having left the house in so long. My first stop was the grocery store… I was planning on browsing at the mall, but I broke out in a cold sweat from just driving to the grocery so I came home right after.
I have been thinking a lot about mascarpone cheese lately… I thought about fluffing it with ricotta and making cheesecake or whipping it with maple syrup and peach preserves to make a decadent frosting for pancakes. I thought a lot about what I would do with mascarpone… but when it came down to it I chose something simple where the delicate flavor of the cheese would be unexpected and delicious.
I’ve written about chicken salad here before shortly after my friend Jon visited, and this recipe is quite similar. However, as will all chicken salad recipes, this is really more of a suggestion than a recipe. It’s infinitely adaptable to suit your tastes, and if the mascarpone isn’t your style you can always use plain greek yogurt or the standard mayo instead.
I served mine with crisp lettuce leaves and roasted sweet potato, but feel free to use bread or wraps!
Mascarpone Chicken Salad with Lettuce Cups and Sweet Potato Circles (Kaprise Kitchen original)
1 pound of chicken tenderloins
1 tablespoon of Worcestershire sauce
1 tablespoon of your favorite salad dressing (I used balsamic vinaigrette)
3 stalks of celery
1 bunch of basil
½ cup of mayo
½ cup of mascarpone cheese
1 tablespoon of mustard
1 head of iceberg lettuce
2 medium sweet potatoes
4-5 tablespoons of olive oil
I wrote these directions in the order that I made my meal, so while the circles bake you can assemble the rest of your meal.
Wash and slice the head of lettuce in half. Submerse the halves into cold water. Cover and refrigerate. (This helps your lettuce perk up and stay crisp)
Heat your oven to 400F.
Peel and slice the sweet potatoes into 3/4 inch coins (thinner if you want a faster baking time).
Heat a little olive oil in a nonstick pan. Toss the chicken in the Worcestershire and salad dressing.
Lay the chicken tenderloins in the pan flat and cook at medium heat until cooked completely
Remove the chicken from heat and allow it to cool.
Wash and peel the carrots and celery (no peeling for the celery!!). Wash the basil and remove any woody stems.
Dice the carrots and celery. Chop the basil into small pieces.
Let the vegetables rest for about 10 minutes in a clean dishcloth to remove any excess moisture.
Chop the chicken into 1/4 inch cubes.
In a bowl, combine the chicken and diced vegetables and basil.
Add the mascarpone cheese and mustard and stir until the mixture is evenly coated.
Salt and pepper to taste
Add tablespoon increments of mayo until the desired consistency and flavor is achieved. (You may choose to simply use mascarpone, but I found it just a bit too rich and sweet for the salad.) You may also add more mustard as needed.
Pop the chicken salad into the fridge while you gather the rest of the ingredients.
Remove the sweet potato from the oven and allow it to cool.
Gently drain and spin (or shake) the moisture from the iceberg lettuce.
Arrange plates with iceberg lettuce cups and coins of roasted sweet potato. Top each with a tablespoon or two of chicken salad and a basil leaf for presentation.
Thank you so much for visiting. I hope you enjoyed this recipe! Let me know if you decide to try it! Or if you would like to share your chicken salad recipes!!!