Product Review: Pumpkin Spice Scottish Shortbread

Lightly pumpkin spiced Scottish Shortbread are light and delicate cookies that will melt in your mouth, and the best part is that you can bake these at home in about 30 minutes!

Pumpkin Spice Scottish Shortbread

Today I wanted to share a product review for a mix that I found that is quite amazing.  This is not sponsored, just something good I would like to share with you.  

I came across a site called Scottish Shortbread a little while ago and found that owner of this site was selling mixes for her secret recipe for Scottish Shortbread.  Passed down for generations, she is now bringing this secret recipe in mix form to us!  Everyone knows, that shortbread is irresistible, but did you know it comes from Scotland?  Well, it sure does.  Now I've made shortbread before on my site but I was so intrigued by the thought of a secret ingredient recipe that hails directly from Scotland that I had to purchase a couple of mixes.  One of which was a limited time mix for Pumpkin Spice Scottish Shortbread, and the other a plain Scottish Shortbread.

I have to tell you that not only was this the easiest shortbread I've ever made (it's made in a food processor), but it certainly is one of the tastiest as well!  This was a great buy!  I highly suggest you try them out.

I had these cookies done in 30 minutes flat!  All you have to do is set out a stick of butter to soften.  Once that is done you just use the butter and the mix in a food processor to make a crumb like textured dough.  Then pull the dough together and form a log, cut and bake!  Simple as that.  This mix was filled with a sweet pumpkin spice blend and I have to say it is addicting!  You could even pat these into a disc and cut out heart shaped cookies for Valentine's Day treats.  That would be soooo cute!

These cookies go perfectly with a steaming cup of coffee, tea, or cocoa.  They are great to serve at a luncheon, bridal shower, brunch, picnic, or a snack or dessert.  They are elegant, yet causal.  Perfect for any occasion and I can't stress enough how easy and quick they are to bake.  I hope you visit her site at Scottish Shortbread and give this product a try.  It's great to support small businesses like these, and we could all use a good cookie in our lives.

Enjoy!

Buffalo Chicken Baguette Pizzas

You'll want to make pizza every night of the week with this spicy Buffalo Chicken Pizza made on baguettes.  Imagine a pizza done in under 20 minutes!

Buffalo Chicken Baguette Pizzas

If you are a lover of spicy chicken wings then you'll die for these simple to prepare Buffalo Chicken Baguette Pizzas.  Pizzas are quick and easy to make when you are using a prepared crust such as a french baguette.  They make the perfect base for all your toppings.  Today we are making a crowd pleasing pizza that everyone will die for.  

Crispy on the outside and tender on the inside baguettes are topped with shredded chicken that are smothered with buffalo sauce.  Add a little ranch dressing, some mozzarella, and some blue cheese to the mix and you have one heck of a pizza.  These are perfect for the up coming game day celebration, lunch or dinner.  You can also cut these into wedges and serve as appetizers.  Any way you slice them these pizzas will wow your taste buds and having you saying "more please", in less than 20 minutes!

What Ingredients do I need?

• french baguette
• shredded chicken
• buffalo wing sauce (we like Frank's Red Hot Buffalo sauce)
• ranch dressing
• mozzarella cheese
• blue cheese crumbles
• cilantro
• scallions

Substitutions and Variations

• Use shredded beef and BBQ sauce for a BBQ Beef Pizza
• Use a rotisserie chicken or use chicken thighs
• A french bread loaf will work instead of a baguette
• Use Monterey Jack cheese instead of mozzarella
• Use blue cheese dressing instead of ranch

Kitchen Tips and Notes

• Use a serrated knife to easily cut your baguette without squishing the bread
• Watch your bread closely when broiling it, the oven toasts very quickly.
• If you baguette does not stand up on it's own cut off a piece on the bottom to make it level.
• Position the baguettes together on the sheet pan to avoid rolling around.
• Using a silicone brush make spreading the dressing an easier job.

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Buffalo Chicken Baguette Pizzas

yeild:  2 pizza loaves

1 french baguette (about 24 inches)

2 cups shredded chicken (rotisserie or pre-cooked roasted)

2/3 cup buffalo wing sauce (ex: Frank's Red Hot Buffalo Wing Sauce)

2-3 Tablespoons Ranch Dressing

1/3 cup shredded Mozzarella cheese

1/2 cup blue cheese crumbles

Toppings:  chopped scallions, and chopped cilantro

Prepare the bread - Turn the oven on Broil and allow it to heat up.  Split 1 baguette in half lengthwise and arrange on a baking sheet with the cut sides up.  Broil until light golden brown, about 2-3 minutes.  Reduce oven to bake at 375 degrees.

In a small bowl combine the chicken and buffalo sauce, mixing until coated.  Set aside.  Spread the ranch dressing over the cut side of both toasted breads and sprinkle evenly with the mozzarella.  Top with the chicken mixture and then sprinkle with blue cheese.

Bake on a sheet pan until cheese has melted and bread is crisp, about 3-5 minutes.  Top with scallions and cilantro.  Cut and serve hot.

Braised Chicken Breasts with Bell Peppers, Onions & Vinegar

Chicken breasts, bell peppers, and onions braised in a heavenly sauce made with broth and vinegar.  

It's just good classic comfort food.

You just say the word braise and I picture comfort food.  Pot roasts, pork chops, and short ribs all come to mind when I want to braise.  Today we are going to prepare a "one-pot" braised chicken dish that's done on the stove-top which makes this weeknight friendly. 

What I love most about braising is that it’s so versatile.  In fact, once you’ve mastered the technique, you will never need to use a recipe again. Brown the meat, saute some vegetables, deglaze the pan, and simmer — that really is all you need to know!

Here, seared chicken breasts, 3 colors of bell peppers, and onions are simmered in a heavenly sauce made from chicken broth and white wine vinegar.  The sauce is TO DIE FOR!!!

What Ingredients do I need?

• olive oil
• chicken breasts
• onion
• garlic
• thyme
• paprika
• red pepper flakes
• bell pepper
• white wine vinegar
• low sodium chicken broth
• parsley

Substitutions and Variations

• Use chicken thighs, bone in or boneless
• Use chicken breasts, bone in
• Use any chicken pieces you like, legs, wings, or a mixture
• You could also use this combination with boneless pork chops.
• Substitute red wine vinegar or balsamic vinegar for the white wine vinegar
• Use parsley instead of chives
• Use marjoram instead of thyme
• Use red onion or shallots for the yellow onion
• Don't like bell pepper, how about mushrooms, green beans, or zucchini?
• If you want a crispier chicken dredge the pieces in flour before searing.

Kitchen Tips and Notes

• Once the chicken braises, the last step is to reduce, reduce, reduce. (the sauce) This final step really concentrates the flavors of the sauce, making it perfect for drizzling over the chicken and dousing over rice. 
• Use a low-sodium chicken broth to control the salt content
• Make sure to add the vinegar, it really give the sauce it's flavor punch.
• Prep all your vegetables and ingredients beforehand to make the dish go quicker.
• Serve this over rice, mashed potatoes, or pasta.
• It will stand equally on it's own with a side salad and some crusty bread to sop up that wonderful sauce.

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Braised Chicken Breasts with Bell Peppers, Onions & Vinegar 

Serves: 4 • Braising Time: about 30 minutes

1 tablespoon extra-virgin olive oil 

4 boneless skinless chicken breasts 

Kosher salt and freshly ground black pepper 

1 small yellow onion, halved and sliced about ¼" thick 

3 garlic cloves, minced

1 tablespoon chopped fresh thyme 

1 teaspoon paprika

Pinch of crushed red pepper flakes

3 bell peppers -  mixed colors, cored and seeded and cut into strips 

¼ cup white wine vinegar 

¾ cup low-sodium chicken broth 

2 tablespoons chopped fresh parsley 

Season the chicken all over with salt and pepper.  Heat a braising pan or high sided skillet with the olive oil over medium high heat.  When hot add the chicken and sear on both sides until browned, about 5-7 minutes.   Transfer the chicken to a large plate.  

Lower the heat to medium and add the onions and a pinch of salt. Saute, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the garlic, thyme, paprika and red pepper flakes. Stir and cook 30 seconds.  Add the peppers, stirring to mix, and let cook for just a minute or so. 

Add the vinegar, stirring with a wooden spoon and scraping the bottom of the pan to bring up any of the browned bits, deglazing the pan.  Let simmer until much of the liquid has evaporated, about 2 minutes. Add the broth and bring to a simmer.   Return the chicken to the skillet, along with any accumulated juices. Cover, reduce the heat to low, and braise gently for about 30 minutes, turning the chicken over after 15 minutes.  Cook until there are no signs of pink remaining and the chicken reaches an internal temperature of 160 degrees.  

Transfer the chicken to a serving dish.  Increase the heat under the pan to medium-high and boil to reduce the cooking liquid and to concentrate its flavor, about 3 minutes. Check for seasoning and add salt and pepper if necessary. Return the chicken to the pan.   Sprinkle the parsley over the dish and serve hot.