Here’s what you need for one serving (I mostly eyeballed my measurements but you can find a more exact recipe here):

• 1/2 of a large zucchini, cut into 1/4″ thick slices
• 1/4 cup dry bread crumbs (I used panko since that’s what I had on hand, you could also use seasoned bread crumbs)
• 1 tablespoon Italian seasoning
• ground black pepper
• 1 tablespoons grated Parmesan cheese
• 1 egg (I used the entire egg, you can also use just the egg white)

Here’s what you do:

• Preheat oven to 475 degrees.

• In a small bowl mix bread crumbs, Italian seasoning, pepper, and parmesan cheese.

• Place the egg in a separate bowl, dip the zucchini slices in egg, then coat with the bread crumb mixture.

• Place all slices on a greased baking sheet. I sprayed mine with a bit of olive oil.

• Bake for 5 minutes then flip each slice and bake for another 7-10 minutes until golden brown and crispy.

The taste and flavor were definitely there but this is definitely a work in progress. I think next time I’d like to cut the slices just a tad thinner because they brown a bit better than the thicker slices. They’re more “chip-like” and crispy when they’re thin, too!

After the chips were done baking I realized I hadn’t eaten any lunch so I topped a bed of spinach with some fresh sweet corn, Athenos Tomato and Basil Feta, and the zucchini chips. And I quickly whipped up a dressing that consisted of plain Greek yogurt, fresh parsley, red onion, lemon juice, extra virgin olive oil, cumin, and tomato which worked really well and was just the right consistency with the zucchini chips!

And now it’s Feta Friday Giveaway Time! Making a change for the Feta one giveaway at a time

The prize pack includes:

• Free Athenos Feta coupon
• 1-month gym membership to LifeTime Fitness
• Athenos water bottle
• Athenos Feta recipe booklet
• Salad shaker travel container (great for picnics or taking your lunch to work!)
• Reusable lunch bag

Just like I created zucchini chips completely unplanned, share with us your best accident turned “this is a keeper recipe”! Leave a comment on this post with your story by Tuesday, July 27 11:59pm EST for your chance to win the prize pack! We’ll randomly select a winner and announce it next week

Happy weekend, friends!

[Chels]

Here’s what you need:

• 4 boiled eggs, I kept the yolks of 2
• 1/4 cup cooked and drained frozen spinach
• 2 Tablespoons feta, I used 1 tablespoon Athenos traditional and 1 tablespoon Athenos lemon, garlic, and oregano for some added flavor (LOVE THIS!)
• 1 tablespoon parmesan
• 1 tablespoon plain Greek yogurt (original recipe calls for light sour cream, I like to substitute Greek yogurt in dishes when I have it on hand!)
• Salt and pepper to taste

mmmmmmmmmmm… hard boiled eggs are thebomb.com

I promised you this was simple… Just roughly chop the eggs and mix all of your ingredients together and you’re done!

On a piece of whole wheat toast, I arranged the egg salad on a thin layer of mayo and a bed of greens.

This was surprisingly good… I’m not going to lie I was a little skeptical of this healthier version! I normally make egg salad the old fashioned and classic way with mayo but this felt so clean and fresh! Not to mention I ate it about 4 hours ago and my “fullness” is just now wearing off. I think for tomorrow’s lunch I’m going to nix the bread and use the leftover egg salad IN an actual salad! Two salads for the price of one

Sorry for the short post but the cursor and mouse on my laptop is extremely possessed today and it’s already taken me over an hour just to get this post done! It keeps moving all over the place and deleting what I type! Whyyy?! Bringing it to the doctor tomorrow… It’s no way for a blogger to live!

[Chels]

Because, really? HOMEMADE POP TARTS? There is absolutely no way I can even think about saying no to attempting it.

Homemade Pop Tarts:

Pastry:

• 2 C all-purpose flour
• 1 T sugar
• 1 t salt
• 1 C (2 sticks) unsalted butter, cold and cut into pats
• 1 large egg
• 2 T milk

Brown Sugar/Cinnamon Filling:

• 1/2 C brown sugar
• 1 to 1 1/2 t cinnamon
• 4 t all-purpose flour
• 1 large egg to brush on pastry before filling

See? There aren’t too many ingredients; how hard could they be, right? But for real right now? They actually were not that difficult!

First, whisk together the flour, sugar, and salt. Then chop up all the butter (make sure it’s pretty cold) and work it in with your fingers, a pastry cutter, or a food processor.

I used my little pastry blender, but don’t worry because using your fingers is just fine! Do this until it’s blended, but pea-sized lumps of butter are still visible and the mixture holds together when you squeeze it.

Whisk one egg and the milk together in a separate small bowl. And then stir them into the dough, mixing just until everything is cohesive.

Flour a surface. Make sure you give yourself plenty of space and use tons of flour! It will be a huge pain if your dough starts sticking to the counter.

Divide the dough in half and shape each into a smooth rectangle, about 3×5 inches. Then roll the dough out (or if you want, you can wrap it in plastic and refrigerate for up to 2 days).

I just bought the cutest little Martha Stewart mini rolling pin (which I cannot find anywhere online! But I got it at Macy’s).

Roll the dough into a rectangle about 1/8 inch thick, large enough that you can trim it to an even 9×12″.

The recipe says to cut the dough to form nine 3×4″ rectangles. But my dough was somehow already off when I rolled it out (I don’t think I divided it evenly enough, so when I tried to roll it out any more, it was getting too thin). So instead, I made six 3×5″ rectangles.

The moral is, you don’t have to follow the EXACT measurements; do what works best for you. I liked that my pop tarts were 3×5″ because it seemed more normal pop tart size.

Now, beat the additional egg and brush it over the dough. This is the inside of the pop tart and the egg will help “glue” the top layer of dough on.

I placed the dough rectangles on my parchment paper-lined

Make the filling! I used the brown sugar/cinnamon filling, but Smitten Kitchen has the recipes for a few other fantastic-sounding ones as well. I was going to try chocolate too, but I decided not to get too crazy for my first attempt.

For brown sugar, cinnamon, mix the sugar, cinnamon, and flour together.

Yum yum, I love anything cinnamon!

Place a heaping tablespoon of the filling onto the tart dough, making sure you leave a 1/2 inch perimeter around the dough. Next time I’m adding more filling and spreading it out a bit more because they definitely could have used more filling.

Then cur your second rectangle of dough the same way as the first one. Since this one was bigger than my first, I got some extra rectangles out of it.

Then place a second rectangle of dough on top of the first, making sure you press around the edges to seal. I had to trim some of my rectangles more since they weren’t the exact same sizes (I HATE measuring things slash math).

Use the tines of a fork to press all around the pop tart, creating the pressed edges. Then poke multiple holes on the top so the steam can escape from the tarts. I used a chopstick to poke the holes on the tops.

I also brushed my tarts with more egg wash and sprinkled some more cinnamon mixture on top. I’d say the egg was not necessary (the recipe didn’t call for it) as it turned my tarts a bit more golden than they maybe should have been,

Now, put the tarts in the oven for about 30 minutes, while your oven heats to 350 degrees.

Bake them for 20-24 minutes, until they’re a light golden brown.

Dig in! Or wrap in foil and put in a box. Not really, but don’t they look a lot like pop tarts? They tasted like them too, but MUCH better! Fresher and less dry and artificial.

My pop tarts were far from perfect. But now if I were to make them again, I’m convinced they would be a whole lot better! And frankly, I’m kind of impressed they came out as well as they did the first time around. Definitely one of the more successful baking experiments I’ve done.

I wasn’t really allowed to eat Pop Tarts as a kid and most especially not for breakfast. And honestly, I probably still wouldn’t eat these for breakfast, but as a treat for a fun snack or dessert, they’re are perfect. And Smitten also gives a whole wheat version, which would be even more nutritious. But everyone on Smitten’s post was talking about the crazy things you could do with these, like a savory version! Spinach and cheese? YUM!

So yes, make these. If mine came out this not-horrible on my first try, yours likely will come out 10 times better!

What are some of your favorite old school treats that you want homemade versions of?

Do you think it’s possible to make your own Gushers? If so, I totally need to try!

I’m up bright and early today sitting at the Richmond Airport. I spent the weekend in Virginia with Chris’s family and had a fabulous time. It’s a quick flight back to Boston, where I will begin my lovely Monday work day.

Happy Monday to everyone!

[Sues]

Minted Pea Mash:

• 1 T unsalted butter
• 2 bags (10 oz. each) frozen peas, thawed
• 1/3 C lightly packed fresh mint leaves, coarsely chopped
• Coarse salt and ground pepper

So, like I said, the recipe is super easy-peasy. All you do is melt the butter in a large skillet over medium-high heat. Then add the peas and cook, stirring constantly until warmed through, about 5 minutes.

I love cooking in my parents’ kitchen where everyone is hanging out! One of my favorite things about getting together with my family is playing board games. This time we played some Trivial Pursuit… We actually tried to play it on the Wii, but something was wonky with the television, so we were forced to go back to the “old days.” We also had some fun with “Words with Friends” on the iPads!

My dad actually had a bunch of mint in the garden, so I used some super fresh homegrown mint with the store-bought.

I love the way my hands smell after chopping mint! I needed quite a bit as the recipe called for 1/3 C. So, I chopped it up.

This recipe works best if you have a food processor, but you can certainly use a blender, too. Just put the peas in the food processor and pulse them until they’re coarsely pureed.

To some this might not look incredibly appetizing, but to my pea-loving self, this looks like heaven.

I left the peas in the food processor while we headed out to the deck for a brief family photo shoot.

The still newlyweds. Can’t believe it will be a year in September!

Me and Chris… And my incredibly pale arm.

OK back to the peas (good thing this recipe is super uncomplicated or I would not be able to handle everything going on around me).

Stir in the mint and season with salt and pepper. That’s it!!

We sat out on the deck to enjoy our appetizer. It was the perfect evening. Not hot, but warm enough to sit outside and enjoy the last couple hours of sunlight.

The dip was SO vibrant and pretty. Helloooo, green!

I wasn’t totally sure what to serve it with, but my sister brought some parmesan crackers and mini rye toasts, both from Trader Joe’s. Both worked well (and were delicious!).

Martha Stewart also suggests trying it as a side with roasted chicken. Yum yum!

The sky was so pretty, I couldn’t resist snapping a few photos.

I’m sure they didn’t think this photo would end up on the blog:

I was too into dinner that I totally forgot to take any photos. My dad made absolutely DELICIOUS barbecue ribs, along with baked beans and pasta salad. Everyone thoroughly enjoyed themselves.

Oh, and don’t forget dessert! My sister made these yummy chocolate cupcakes with delightful frosting.

I’m kind of excited about this minted pea mash and have a feeling I’ll definitely be making more of it in the future. It’s so quick and easy and I think it can be used in alll sorts of dishes! Or I could always add something like bacon too it (!!!).

What’s your favorite super simple, barely any ingredients needed recipe?

[Sues]

I had some Arnold Sandwich Thins along with lots of random goodies in the fridge and pantry so I headed to the Arnold Bread website to see what I could find. The one that stood out to me was the Apple, Walnut, and Cheddar Cheese sandwich. Now, with my annoying nut allergy I decided to substitute the walnuts for sunflower seeds. I just improvised the recipe a tad since I didn’t have sprouts on hand. Side-note: sunflower seeds are the perfect snack to munch on while watching tv… or tonight’s Celtics/Orlando game

Here’s what you need:

• Bread of choice. I used an Arnold sandwich thin
• Walnuts (or in my case sunflower seeds)
• Sharp cheddar cheese
• Cream cheese
• Apple
• I also used a slice of turkey… cause why not?!

Here’s what you do:

Well, simply layer each component. I did cream cheese on one slice, added sunflower seeds, a piece of turkey, apple slices (LOVE apples in sandwiches, yowza!), then add your sharp cheddar cheese.

• Once the cheese is piled high, place the loaded piece of the sandwich thin under the broiler for a minute or two, until the cheese has melted nicely! mmm, melted cheese, marry me. If you’d like you can toss the empty slice of the sandwich thin in the toaster to lightly toast it. The first time I made this I put both slices in the broiler. Needless to say the empty slice almost resulted in an apartment fire… things got a lil’ smoky

I’ve been eating this particular sandwich sooo much lately for both lunch and dinner. I was surprised by how satisfying it was… especially for dinner. It’s loaded with lots of goodies and holds me over quite nicely which is good if you’re on the run a lot or want a quick little somethin’ somethin’ to give you a boost of energy!

Also, I’m such a big fan of the cream cheese on sandwiches lately! I highly recommend it.

Does anyone know if food allergies will ever go away? I know my nut allergy has definitely gotten better over the years… I used to be allergic to peanuts (which are legumes!) when I was younger but now I’m not, thankfully! So I’m hoping to outgrow my tree-nut allergy too. Is it wishful thinking?! I want to be able to eat everything

Oh… GO CELTICS!!! 2-0!

[Chels]

So, I thought some sort of quinoa salad would be perfect for my lunches, and one big batch of it would last a week. Quinoa is super filling and satisfying. Which will hopefully keep me away from chips. And cookies. And Cheez-Its. OK, I’ll stop now. There are SO many quinoa salad recipes out there, but I found this one for Quinoa and Black Bean Salad from Epicurious.com and was sold.

Quinoa and Black Bean Salad:

• 1 1/2 C quinoa
• 1 1/2 C cooked black beans. rinsed it canned
• 1 1/2 T red-wine vinegar
• 1 1/2 C cooked corn (I used frozen, but for fresh, use about 2 large ears)
• 3/4 C green bell pepper, finely chopped
• 2 pickled jalapeno chiles, seeded and minced
• 1/4 crushed fresh coriander, finally chopped (I used the spice, rather than fresh)

For the dressing:

• 5 T fresh lime juice
• 1 t salt
• 1 1/4 t ground cumin, or to taste
• 1/3 C olive oil

The recipe I followed wanted me to wash my quinoa in at least 5 changes of water (le sigh, can you say time-consuming?) and to steam the quinoa. But you know what? I bought already rinsed quinoa and ended up following the cooking directions from the box. Because they were quicker and easier and I know I like it cooked that way.

Oh delicious quinoa; there is just so much I could do to you.

I also cooked my corn since I was using frozen.

I rinsed my black beans. And mixed them with the vinegar and salt and pepper.

Then I cut up my bell pepper. I also cut up a “spicy long pepper” because the grocery store was out of fresh jalapenos.

But then I managed to find a jar of pickled jalapenos, which is what the recipe called for anyway. So I chopped up a few of those and added them in. I LOVE spiciness, so I was excited for the extra zing.

From here, it’s easy. Add the quinoa to a bowl. Along with the corn, peppers, black beans, and coriander.

Now make the simple and delicious dressing. Just whisk together the lime juice, salt, and cumin. Add the olive oil in a stream, whisking all the while.

Drizzle the dressing over the salad and toss well. With salt and pepper!

This salad was absolutely lovely. It wasn’t spicy hot per say, just had a little bit of cool bite to it. And the citrusy dressing also had a nice bite to it. This would totally be the perfect hot day summer salad, but it works for a freezing cold winter day, too.

This salad only got better the longer it stayed in the fridge. No lie! The flavors all melded together. Plus, when I ate a bowl of it for lunch, I was actually full AND satisfied for the rest of the afternoon. It was like a quinoa miracle!

In case you’re sitting there wondering what’s so good about quinoa (Keen-Wa), let me tell you a few facts. First of all, it’s often considered a grain, though it’s actually related to leafy green vegetables like spinach. It’s a “complete protein,” meaning it contains all 9 essential amino acids. It also contains lots of fiber and is filling, but easy to digest. And it’s delicious, too! What more could you ask for? You’re totally greedy if you think that’s not enough.

I’ve already eaten the whole batch of this salad and am already craving more. Do you guys have any favorite quinoa recipes? I’d love to try some new ones and I want your help! I’m thinking I need to make a new quinoa salad/recipe every week! It’s a great way to curb the snacking AND get other veggies in as well. Maybe I’ll even start my own quinoa fan club because clearly I am obsessed. I swear, you will be too if you’re not already.

[Sues]

But I needed something for lunch. And I kind of wanted to try out some of my Christmas presents, too. I knew I could use my food processor to do something with the sweet potatoes, but what? So I looked up simple recipes and found this. OK! I always have brown sugar, butter, salt, and water in my kitchen. I generally love eating sweet potatoes just as they are, but thought a little brown sugar and butter couldn’t really hurt, right?

Simple Sweet Potatoes:

• 5- 6 sweet potatoes
• 3 T butter
• 1/2 C packed brown sugar
• 1/2 t salt
• 1 1/4 C hot water

(Heat oven to 350 degrees)

Like the title implies, this is the simplest recipe ever. You could easily chop the sweet potatoes on your own (or use a mandolin), but a food processor is more fun! Also, I left the skins on the potatoes (after washing them well) because I enjoy it and it’s the healthiest part of a potato!

It was only my second time using my food processor and, oh my, how quick and easy it was! I shall never use a knife again! But if you want to use a knife, no problem. Just slice the potatoes so they’re about 1/2 inch thick.

Then you just make a mixture with all the other ingredients.

Next, you need a casserole dish. And oh! Look! I got one of those for Christmas, too. A Martha Stewart one… Obviously.

Layer all your sweet potatoes in the dish and then pour the brown sugar mixture over it.

Oh, how pretty. Put it in the oven at 350 degrees for about 40 minutes.

Then take it our with your pretty new potholders. Fun kitchen stuff seriously makes cooking so much more entertaining!

Take the cover off and put the potatoes back in the oven for about 30 more minutes until they’re nice and tender.

And that’s all! Seriously. I told you it was easy as pie. But a bit healthier. I also sprinkled a little sage on top. Because I also had sage in my fridge and I’m not one to let sage go to waste.

Like I said, I’m happy to eat a sweet potato with no add-ons, but the richness of the butter and extra sweetness of the brown sugar definitely gave them a little kick I appreciated. And it satisfied me both in terms of savory and sweetness.

This is probably one of my ideal lunches. And I felt good after eating it! Good enough to go out and indulge a little bit at dinner.

So, see? Next time I say, I have NO food in my kitchen, you probably shouldn’t believe me.

[Sues]

This is another recipe I got from the December issue of Bon Appetit, but it’s from Molly Wizenberg of Orangette fame, one of my long-time blog favorites. I totally trust Molly on all things food and this recipe is super simple and well worth it!

Sweet Potato Biscuits w/ Ham, Mustard, and Honey (recipe says it makes 25, I got 20 when halved):

• 1 /34 lb. sweet potatoes (AKA yams), peeled and cut into 1/2 inch cubes
• 1 3/4 C all-purpose flour
• 1 T packed dark brown sugar
• 2 1/2 t baking powder
• 1 t salt
• 1/2 t baking soda
• Pinch cayenne powder
• 8 T (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes, plus 2 T butter, melted
• 1/3 C chilled buttermilk
• Dijon mustard
• 6 oz. thinly sliced country ham or black forest ham
• Honey

OK, so I used WAY too many sweet potatoes. I guess I had no idea what 1 3/4 was, but if I had read the whole recipe, I would have realized I only needed 3/4 C of mashed potatoes in the end. So, I probably should have just used 2 potatoes (and would have still had leftovers). Instead, I used 5 and had delicious mashed sweet potatoes left over for days. I was OK with that, but I figured I should let you know.

Anyway, cook the sweet potatoes in a medium pot of boiling salted water until tender, about 8 or 10 minutes.

Then, drain, cool, and mash the potatoes.

Whisk the flour, dark brown sugar, baking powder, salt, baking soda, and cayenne in a large bowl.

Add the cubed butter to the flour mixture and toss to coat. Rub with fingertips until mixture resembles a coarse meal (again! A recipe that doesn’t call for a pastry blender and heads straight to the fingers!).

Then whisk 3/4 C of the mashed sweet potatoes and buttermilk in a medium bowl.

Add to the flour mixture and toss with a fork.

Gather mixture in bowl, kneading dough until it comes together.

Place dough on a floured work surface and pat into a 1-inch thick round. Using a 1 1/2-inch biscuit cutter, cut out biscuits. If you don’t have a biscuit cutter, you can simply shape the dough into biscuit look-alikes by hand.

Keep gathering scraps and cutting more biscuits.

The recipe calls for a 9-inch cake pan with 1 1/2-inch sides. All I had at the moment was a pie plate and that worked just fine. I buttered the whole pan and arranged the biscuits side by side. It’s fine to have them touching each other.

Brush the biscuits with melted butter.

Bake at 425 degrees until puffed and golden on top, about 22 minutes.

Cool for 10 minutes in pan or plate.

Biscuits should easily pull apart and come out of the pan.

Cut them in half crosswise.

Spread half of each biscuit with mustard and top with a slice of ham (I used black forest from the deli).

Drizzle with honey. You may be awesomely surprised by how well the honey goes with this. And I mean awesomely.

Then make another. Because one won’t be enough.

This was an absolutely amazing flavor combination! The sweet earthiness of the biscuit mixed with the spiciness of the mustard and sweetness of the honey was enough to make your taste buds go wild. It was especially delicious with the biscuits being nice and warm.

And you’re likely to have lots of these biscuits left over and you can do as you please. I personally love a warm biscuit with a little dab of butter for a snack. But these biscuits also make for a mean egg sandwich. And simply as a substitute for anything you’d make with bread. They’re pretty much just perfection.

I’m totally biscuit-crazy and have a feeling there are a lot more biscuits in my future. This love is just not going anywhere soon. Anyone have a favorite kind I need to try making?

[Sues]

Here’s what you need:

• Cooking spray

• 3 quarts popped popcorn (12 cups, for those who fell asleep during math class in 3rd grade… that would be me). We used microwavable popcorn… 94% fat free. 

• 3 cups unsalted nuts (which we didn’t use)

• 1 cup packed brown sugar

• 1/2 cup light or dark corn syrup

• 1/2 cup (1 stick) of butter

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla

• 1/2 teaspoon baking soda

Here’s what you do:

• Spray a large shallow roasting pan with cooking spray. Combine popcorn (and nuts, if using) in pan and place in 250 degree oven while you prepare your glaze.

• In a heavy 2 quart sauce pan mix brown sugar, corn syrup, butter, and salt. Stir constantly and bring to a boil over medium heat. Without stirring, boil for 5 minutes. Remove sauce pan from eat, stir in vanilla and baking soda.

• Pour the syrup over popcorn (and nuts), making sure to coat each piece. The caramel hardness pretty fast, so make sure to move quickly as you pour and mix!

• Bake in 250 degree oven for 60 minutes, stirring every 15 minutes. Remove from oven, let cool, and break popcorn apart.

Now, for my favorite part. The packaging!  Find a festive tin and fill it with popcorn for an tasty (and economical) gift! Siri gave one of her secret santa the one below. I think he was “disappointed” because he wanted more… I really can’t blame him. The stuff is delicious and melt-in-your-mouth, sweet, and crunchy!

Off to go make some more for tonight’s festivities!

[Chels]

I saw the recipe for Jalapeño-Cheddar Scones from the lovely Smitten Kitchen and decided that like scones or not, I wanted these. Nothing can truly be bad when made with jalapeños and cheddar cheese, so I figured I couldn’t go wrong. Plus, I treat a lot of what Smitten says as gospel, so I put my full trust in her.

Jalapeño-Cheddar Scones (makes about 10):

• 2 C all-purpose flour
• 1 T baking powder
• 1 t salt
• 8 T cold butter, diced
• 1/2 C heavy cream
• 3 eggs
• 1/4 lb. sharp cheddar cheese, diced
• 2 small jalapeño peppers, minced

Now, I was raised on spiciness (and with the belief system that the spicier it is, the better it is), so I almost added another jalapeño pepper, but then decided to just follow the recipe (Smitten said she only used one and it wasn’t spicy). I minced the peppers and kept the seeds in and thought it was the perfect amount of heat. Noticeable, but not overwhelming at all.

Once you mince the peppers, melt 1/2 T of butter in a small skillet and saute the peppers for about 2 minutes, until soft.

Make sure your cheese is sharp! You all know I’m a huge proponent of sharp cheeses by now

When the peppers are cooled, put them in a bowl with the cheese. Then coat them with 1 T of the flour.

In a larger bowl, combine the remaining flour with baking powder and salt. Cut in the butter with a pastry cutter or fork (or your hands, like I do). Then whip together 2 of the eggs and the cream and fold into the mixture until it begins to come together. Add the cheddar-jalapeño mix and stir in.

Now, put some flour down on a flat surface and knead the dough for less than a minute. Pat the dough out to a 3/4- to 1-in. thickness and form into your desired shape. Now, I saw Smitten using this little biscuit cutter and HAD to have one. Even though everyone told me I could form them on my own, I WANTED a biscuit cutter. So, I found one at Sur La Table for $1.95.

It had to have the ridges on it too, like Smitten’s. As you can see, it didn’t make the perfect shape and you can barely make out the ridges, but I’m still happy I got it. You could probably form this with your hands and no biscuit cutter, no problem. Place your scones on a parchment-lined or well-oiled baking sheet.

Did I mention I’m obsessed with Sur La Table? Best store ever. If you haven’t been, go now.

Beat the remaining egg with a t of water and brush the scones with the wash. Pop the scones/biscuits in the oven at 400 degrees for about 25 minutes, until golden brown.

And golden brown they were. I ran out of parchment paper and clearly didn’t oil my baking sheet quite well enough, but the scones weren’t too difficult to remove. Look at that delicious, crispy cheese!!

While I was baking the scones, I realized I had no other dinner plans. Scones for dinner? Sounds great, but I should probably make something else to go with them. Hmmm. How about some breakfast?

Chris surprised me the other day by bringing me some Butterball Turkey Bacon!! I’ve been wanting to try this, especially after my amazing Butterball experience, so I was pretty excited.

It’s definitely different than regular bacon, but I really liked that it was easy to remove from the package and laid totally flat in the pan. That made it easy to flip too.

And it got nice and crispy too, exactly how I like my bacon! It was a bit thinner than I usually like, but then I realized we were using the “thin and crispy” variety. I’m being totally honest when I say it tasted just like bacon. And this particular variety only has 2 grams of fat and 30 calories in 2 slices. Can’t beat that with bacon!

I made some eggs too because who doesn’t like breakfast for dinner?

I also sliced up some tomato because I figured some vitamins would be good. And it was most definitely a glorious feast!

The scones, you ask? OMG. I absolutely LOVE scones if this is, in fact, what all scones are like. They were flaky and buttery and so, so flavorful. Nothing at all like what I thought a scone would be. And something I could eat every day for the rest of my life and never tire of (I really do believe this… I wish I had one right now).

I had a leftover scone the next night heated in the toaster oven with a little bit of butter. I think it was slightly better than the first night, if you can believe it. Now, I want to make scones all the time in every shape, form, and flavor! Bring on the scone recipes, friends, because I am SO game!

[Sues]