It's finally here, the 46th Pillsbury Bake-Off in Vegas!  I'm super excited and grateful to be apart of this contest.  Pillsbury products have been part of my life since I was a kid.  One of my favorite early memories of using a Pillsbury product was using Pillsbury biscuit dough and making fried donuts sprinkled with cinnamon sugar.  I'd make them for my brothers and sisters before school.  I still can't believe my Mom would let me deep fry before school!

My husband, son and daughter will be going with me to cheer me on.  It means the world to me that they will be there.  Those three people are the reason I love to bake/cook.  They have always let me be creative in the kitchen.  Even when my creations didn't turn out so good, no worries, we'd order pizza. 

We leave tomorrow (Saturday) morning and the Bake-off is on Monday between 8am-11:30.  That evening at the Dinner and Awards Program, Pillsbury will award One Million Dollars to the Grand Prize Winner.  That same night, they will whisk the Grand Prize winner  away to fly to Los Angeles to be on the Queen Latifah Show.  It will air November 14.   How fun would that be!  I hope it's ME!

When I get home I will share all the behind the scenes.  Wish me luck! 

Mini Vanilla Bean Scones

This recipe comes from Ree-Pioneer Woman and they are delicious!  It took me forever to make this recipe because once I found out how much a vanilla bean costs (about $5-$7 each), I couldn't bring myself to buy three of them.  I searched every grocery store for the lowest price and  found them at Woodman's grocery store for $2.19 each and then at Costco for $11.99 for 10.  If you think ahead you can also buy them online for a good price.   I've made these scones several times and they are so worth it.  They are tender with a hit of vanilla and are slightly sweet from the glaze.  They freeze great and only take about 20 minutes to thaw so you can enjoy them with your morning coffee whenever you want to treat yourself.

Woodman's $2.19 each

Costco $11.99 for 10

The first time I made these scones I followed Ree's recipe exactly but then I tried to make it easier by using a food processor and then shaping them differently. I also don't make as much glaze as she does because she covers the whole scone in glaze and I just covered the top.  Sometimes my shortcuts don't work out but this time they did and the scones were just as good as the originals.  For whatever reason I don't enjoy the time it takes to cut the butter into the flour but a food processor does it in a snap with a few pulses.  Shaping the dough into 3 circles was easier than trying to get the dough into a large rectangle like Ree does.  She makes it look so easy as I saw her make these on her Food Network Show.  Check out her blog post for her recipe as she shows 31 step by step photos!

                                     

Put foil under the rack to catch the extra frosting for easy cleanup.

Scone Ingredients:

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
• 1 whole Large Egg
• 1 cup Heavy Cream
• 2 whole Vanilla Beans

• Glaze Ingredients:

• 3 cups Powdered Sugar, Sifted
• 1/4 cup Whole Milk, More If Needed For Thinning 
• 1 whole Vanilla Bean
• Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla "caviar" inside. (Click here to see how to use a vanilla bean) Stir caviar into cream. Set aside for 15 minutes.

In a large food processor add Sift flour,  sugar, baking powder, and salt.  Pulse a few times to combine.  Cut cold butter into pats, then  add  to the flour mixture in the food processor.  Pulse until the butter in cut into the flour.

Mix vanilla cream with egg, then combine with flour mixture;  pulse food processor until it comes together.

Turn dough onto a floured surface and divid into 3 equal portions.   Using your hands Lightly press each portion and form into three circles about 1/2 inch thick.  Then using a knife or I like to use a pizza cutter, cut each circle into 8 pieces. 

Transfer to a parchment or baking mat-lined cookie sheet and bake for 13-15 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more milk if necessary to get the right consistency. Stir or whisk until completely smooth.  You'll want consistency to be thin enough (but not too thin) to dunk  top of scone into glaze and then let excess drip off.  

One at a time, carefully dunk top of each cooled scone in the glaze.  Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, the glaze will be dry to the touch, about an hour. Scones will keep several days if glazed or freeze using wax or parchment paper between layers so you can easily remove and they won't stick together.  ENJOY!

Makes 24 scones

Well, I'm back from NY after being on the Today Show (See prior post).  My husband came along and we had an amazing two fun whirlwind days in NY city.  

Being on the Today Show was so exciting for me because first of all, it's my morning show and second, I got to be on TV!!!  It was fun to meet Al Rocker, Natalie Morales and Joy Bauer.  I also have to mention the producer, Kate, who was so nice and was with us every step of the way.  She made us feel welcome and at ease.  

I also got to meet two nice ladies whose chili recipes were up against mine, and Christine Riccitelli.  Abigail's recipe was a vegetarian chili (Lean and Mean Chili) and Christine's recipe was a Thai inspired chili (Thai Turkey Chili).  I didn't get a chance to try their chili but click on their recipes for a link.  

With all the excitement leading up to being on the show, flying to NY, getting to the set early to get our hair and makeup done, getting to hang out  in the Green Room as Carson Daly, Christy Brinkley, Kathy Lee walked by and THEN it's time for us go be on and in a flash it's over!  Just like that our 5 minutes of fame was over but it sure was fun!  Did I win.....NO but we were all winners for just being there!  

Click here to watch the video.  Video no longer available.

Kathy Lee was kind enough to stop and take a picture.  

Myself, Christine, Kate (Producer), Abigail, and Joy Bauer (nutrition expert)

                                     Really good (for you) green chili

Ingredients

• 1 large onion (about 1 cup), chopped
• 6 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 5 medium jalapeno peppers, seeded
• 8 medium Anaheim peppers, seeded and halved
• 3 pounds tomatillos, paper like skins removed, washed and quartered
• 4 cups low-sodium vegetable broth
• 3 tablespoons fresh lime juice
• 1/3 cup finely crushed tortilla chips
• 2 (16oz) cans Pinto Beans, drained
• 1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
• 1/4 cup chopped cilantro leaves
• 3 tablespoons fresh lime juice, for garnish (optional)
• 3 diced avocados, for garnish (optional)
• 1 bunch sliced scallions, for garnish (optional)

Preparation

In a large (14 cup) food processor chop onion and garlic.

In a large Dutch oven add olive oil and heat over medium heat. Add the onions and garlic, and sauté until soft and fragrant — about 5 minutes.

Next in the same food processor chop jalapeño peppers and Anaheim peppers, set aside.

Add the salt, pepper, cumin, coriander, chili powder, and oregano to the Dutch oven, and continue to sauté for 1 minute. Then add the chopped peppers into the pot.

Next, in the same food processor chop tomatillos and add them to Dutch oven.

Stir in the vegetable broth, lime juice and crushed tortilla chips. Bring to a boil and then lower heat to a simmer for 1 1/2 hours, stirring occasionally.

At the end of the cooking time turn up the heat to medium and add the beans, chicken and cilantro and simmer for an additional 15-20 minutes, just until heated through.

Serve the chili in individual bowls topped with diced avocado, a squeeze of lime juice and sprinkle of scallions.

Tips:Nutritional value: 300 calories per serving

Serving Size: 12 servings

I have exciting news!  On Monday, October 21, I will be on the Today Show.  I was chosen to compete with two others in a, "Too Good To Be Healthy Chili Contest", with Joy Bauer.  I entered my recipe for "Really Good Green Chicken Chili".  It's healthy and easy because I use a food processor to chop all the peppers, onions, garlic and tomatillos and use a rotisserie chicken.  I will post the recipe when I get back on Tuesday.  Hopefully I'll post some pictures of my experience too!

  I'm asked a lot about how I hear about these contest I enter.  Well, it's an amazing web side called Cooking Contest Central.  CCC is a hub for anyone passionate about food, who is interested in entering cooking/recipe contest.  A membership to CCC is $25.00 a year and it provides me with information on the latest contests, as well as tips for entering and community support.  I joined after I had heard from all my Pillsbury Bake-Off friends who are also members.  I'm having fun entering these contest and so far I'm a two time finalist in the Pillsbury Bake-Off, made the finals with my Caramel Macchiato Cheese Cake (but only won a coffee cup!) and now I'm on my way to New York to be on the Today Show.  How cool is that!  Wish me luck!  

                                                                                                                             

Crock Pot Honey Sesame Chicken

I don't have many crock pot recipes so I'm excited to have found this keeper.  The recipe comes from the blog, The Comfort of Cooking.   It's so easy and really delicious!  The only improvement I can think of, is to add steamed broccoli at the end as there is plenty of the yummy sauce to go around.

YIELD: Serves 4-5

INGREDIENTS:

8 boneless, skinless chicken thighs

Pepper (no salt needed as soy sauce has enough salt)

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup honey

1/4 cup ketchup

1/2 cup low-sodium soy sauce

2 tablespoons olive oil

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch

1/3 cup water

1/2 tablespoon (or more) sesame seeds

3 scallions (green onions), chopped

Serve with rice

DIRECTIONS:

Place chicken in Crock Pot and  season both sides with pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 4 hours, or high for 3 hours.

Remove chicken to a cutting board. Shred chicken into bite-sized pieces; set aside. 

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, stirring often, until slightly thickened.

Add Chicken back into sauce and heat through.  Serve over rice and top with scallions and sesame seeds.

Chinese Chicken Salad

I had forgotten all about this Chinese Chicken Salad recipe until my daughter asked me for the recipe the other day.  I've been making this salad for years but the recipe never made it on my blog because I  never remembered to take a photo but this time I did.  So here, Megan, is the recipe for Chinese Chicken Salad that you were craving.  Thanks for the reminder, it was delicious.

Dressing:

4 tablespoons rice wine vinegar

4 tablespoons sugar

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup salad oil

3 tablespoons sesame seeds, browned (see note)

Salad:

1 head lettuce, cut up (or 1 bag)

1 cup cooked chicken breast, cut into bite size pieces

4 green onions, sliced 

1/4 cup sliced almonds, browned  (see note)

1 cup chow main noodles

1.  Mix vinegar, sugar, salt and pepper and whisk in salad oil until combined.  Add browned sesame seeds.

2.  In a large bowl add lettuce, chicken, onions, almonds.

3.  Pour dressing (you may not need all the dressing) over salad and sprinkle salad with chow mien noodles.

Note:  To brown almonds, put on cookie sheet and brown in 400 degree oven for a few minutes.  Watch carefully as they can burn fast!  Do the same for the sesame seeds on a different cookie sheet as the sesame seeds will brown first.  This step is important as browning will bring out their flavor.

Makes 4 main dish salads

Bacon Wrapped Chicken Tenders with Fresh Sage

I love growing herbs during the summer.  It's a great feeling when you need a certain herb and it's just growing right outside.  I grow parsley, basil, mint, rosemary and sage.  I don't make a lot with sage but I was glad I had it once I found this recipe.  These Chicken tenders are so quick and simple to make.  The sage leaves gives the chicken  a lot of flavor and bacon just makes everything better!  Once the bacon is crisp (about 6 minutes per side) the chicken tenders are moist and cooked perfectly.      

• Ingredients:
• 8 fresh sage leaves
• 8 chicken tenders (about 1 1/4 pounds)
• 8 slices bacon
• 1/2 teaspoon olive oil





Directions:
Place a sage leaf on each chicken tender, then wrap each with a bacon slice. You won't need a toothpick, once bacon is cooked on one side, it's easy to flip with a spatula. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes.  Transfer to a plate with paper towels to drain.  Serves 4 (2 per servings)




Original recipe comes from Martha Stewart/Everyday Cooking