There are two things you should know about these biscuits:
They are not traditional.
I worked way too hard to figure them out.
And honestly? I’d do it again.
The Story (Yes, This Involves a Trash Can)
When I first moved to Maine about 20 years ago, I met a woman who made the kind of biscuits you don’t forget.
They weren’t just good. They were perfect.
Tall, soft, buttery, with that tender crumb that somehow holds together and falls apart at the same time.
So naturally, I asked for the recipe.
She said no.
Not “oh I’ll send it later.” Not “it’s just a family thing.”
Flat out no.
So I did what any reasonable person would do…
I started paying attention.
One day I happened to be in her kitchen while she was making them. I wasn’t hovering (okay, maybe a little), but I caught something strange.
She used Bakewell Cream.
That alone was unusual enough. But later, after she left the kitchen, I noticed something in the trash…
An empty can of evaporated milk.
That was it.
That was the moment everything clicked.
It still took years of trial and error, but eventually… I got there.
And now I’m giving you the recipe she wouldn’t give me.
You’re welcome.
Why These Biscuits Work
These aren’t your standard Southern buttermilk biscuits, and that’s exactly why they’re so good.
Bakewell Cream gives them a unique lift and tenderness
Evaporated milk adds richness without making them heavy
A mix of butter + shortening gives you flavor and structure
The result is a biscuit that’s:
Soft but sturdy
Rich but not dense
And ridiculously good with butter or gravy
The BEST New England Biscuits
These tender, old-fashioned biscuits are made with two unexpected ingredients: evaporated milk and Bakewell Cream. They bake up soft, rich, and perfect with butter or sausage gravy.
waterenough to make 2 cups total liquid when combined with the evaporated milk
Instructions
Preheat the oven to 475°F.
In a large mixing bowl, whisk together the flour, Bakewell Cream, baking soda, and salt.
Add the Crisco shortening and cold butter. Cut them into the flour mixture using a pastry cutter or fork until the mixture looks crumbly, with small pieces of butter still visible.
Pour the evaporated milk into a measuring cup, then add enough water to bring the total liquid to 2 cups.
Pour the milk mixture into the dry ingredients and stir just until combined. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat it out to about 3/4 to 1 inch thick.
Use a biscuit cutter to cut out the biscuits. Place them in a cast iron skillet or baking pan with the sides just touching.
Bake for 10 to 12 minutes, or until the tops are lightly golden.
Split and serve with butter, honey, jam, or sausage gravy.
Notes
Do not overmix the dough or the biscuits can turn out tough.
Keep the butter cold for the best texture.
Placing the biscuits close together helps them rise taller and keeps the sides soft.
These are especially good served with sausage gravy.
When I saw 4.5 pounds of chicken leg quarters for $4.46 at Hannaford, I knew I had to grab them.
This is one of those cuts people walk right past in the store, but it’s actually one of the most flavorful and forgiving options you can cook with.
With a simple technique—searing, braising, and reducing—you can turn a budget ingredient into something that tastes like it came out of a restaurant kitchen.
This braised chicken with white wine and garlic is rich, comforting, and surprisingly easy to make.
Why Chicken Leg Quarters Are Underrated
Chicken leg quarters are:
cheaper than breasts or thighs
more flavorful due to fat and bone
almost impossible to overcook when braised
If you know how to cook them properly, they deliver way more value than what you pay.
Step 1: Season and Sear.
Start by patting the chicken dry and seasoning generously with salt and pepper.
Place them skin-side down in a hot pan with oil and let them sear undisturbed until deeply golden.
This step builds the foundation of your flavor.
Step 2: Build Flavor
After removing the chicken, add garlic and shallots to the pan.
Once fragrant, deglaze with white wine and scrape up all the browned bits from the bottom.
That’s where the flavor lives.
Step 3: Braise
Add chicken stock and return the chicken to the pan.
Cover and let it simmer gently for about 40 minutes until the chicken is fully cooked and tender.
At this point, the liquid will look thin and brothy—this is normal.
Step 4: Reduce the Sauce
Remove the chicken and let the liquid boil uncovered.
This is where everything comes together.
As the sauce reduces, it transforms from watery to rich and glossy.
Step 5: Finish
Stir in a tablespoon of butter to bring the sauce together.
Return the chicken to the pan and spoon the sauce over the top.
Finish with fresh herbs.
Final Thoughts
This is proof that you don’t need expensive ingredients to make something incredible.
What matters is technique:
building flavor in the pan
letting things reduce
finishing properly
Once you understand that, you can apply it to almost anything.
Braised Chicken Leg Quarters with White Wine Garlic Sauce
A budget-friendly chicken dinner that uses simple techniques to create a rich, restaurant-quality pan sauce.
Most people throw their ham bone away without thinking about it.
But that’s where all the flavor is.
This is one of the simplest things you can do in the kitchen, and it completely changes how your soups, beans, and even simple meals taste. It doesn’t take much effort, just a little time, and the result is something that feels like you actually know what you’re doing.
Start with the ham bone
Use whatever is left from your ham – bone, scraps, and any bits of meat still attached.
This is the foundation of your broth, so don’t worry about making it look perfect. The more that’s left on the bone, the more flavor you’ll get.
Add your base vegetables
Roughly chop:
carrots
celery
onion
Nothing needs to be precise here. Big chunks are perfect — this is about building flavor, not presentation.
Add aromatics
A few simple additions go a long way:
bay leaf
garlic
peppercorns
This is what gives the broth depth and that “finished” taste.
Cover with water and bring to a simmer
Fill the pot with water until everything is covered.
Bring it up to a boil, then immediately reduce to a gentle simmer.
You’ll start to see foam rise to the top — just skim it off. This keeps the broth clean.
Let it do its thing
Let the broth simmer for 1.5 to 3 hours.
You don’t need to babysit it. Just let everything break down and come together slowly.
The longer it goes, the deeper the flavor.
Strain and store
Once it’s done:
Remove the bone
Strain out the vegetables
Save any usable ham
What you’re left with is a rich, golden broth you can use right away or store for later..
Ham Broth Recipe
Brad
A simple, flavorful ham broth made from leftover ham bones, perfect for soups, beans, and cozy meals.
There’s something about a pot of soup on the stove that just makes a house feel put together.
This ham and potato soup is one of those recipes I come back to anytime I have leftover ham and want something cozy, but still a little elevated. It’s simple, uses ingredients you probably already have, and comes together without a lot of effort, but it doesn’t taste like an afterthought.
The key is building the base properly and letting everything simmer just long enough to bring it all together. A little cream, a touch of Dijon, and suddenly it feels like something you actually meant to make.
This is the kind of meal I’d serve on a quiet night at home or even for a casual dinner with friends. It’s comforting, but still feels intentional.
If you have a ham bone, don’t skip it. Simmering it into the broth adds a depth of flavor that makes a big difference.
Creamy Ham & Potato Soup
Brad
A creamy ham and potato soup that’s simple but feels elevated. Perfect for using leftover ham and building real flavor without overcomplicating things.
Summer has officially ended, and with it, the last of my patience. Between soccer season, the eighth grade, and my rapidly declining tolerance for discomfort, I’ve decided: we are done with tent camping.
I’ve camped in tents my entire life, but this latest trip to Bethel, Maine was the final straw. The campground was fine, technically. Scenic even. But the bathhouse… oh, the bathhouse. At first glance, it looked charming in that rustic-New England way: white rafters, wooden stalls nailed together by what I assume was a man with a hammer in one hand and a Bud Light in the other. They say painting things white deters bugs. Well, apparently, no one informed the bugs.
The place was a spider sanctuary. It looked like a Harry Potter set, the one where Hagrid cheerfully insists the giant spiders are “friends.” I half expected Aragog himself to crawl out and ask how my weekend was going. The stalls were so narrow both my thighs pressed the walls at once, like some bizarre yoga pose. And the showers? Let’s just say the drains had collected so much hair I wondered if some enormous man-beast had bathed before me, so furry you couldn’t tell if he was a camper or a woodland creature auditioning for Narnia.
As I stood under a trickle of water pretending to be “pressure,” I found myself obsessing: could this tiny stream actually penetrate that much hair to reach the man’s skin? Or had he started shaving mid-shower just to get clean? Judging by the drain, I’d say he lost the battle. I was horrified, but also weirdly impressed by his dedication.
Tent City
We arrived with our friend Ashley and Andrew, also tent-dwellers. Our best friends Cristy and Don had booked the site next to an empty one. We asked to move closer, but the campground office informed us that site had been “locked”, meaning some savvy campers paid twenty bucks for the privilege of not being exiled. Apparently, privacy is worth exactly $20 in Maine. Cristy, always resourceful, suggested we call the mystery campers directly to see if they’d surrender their spot. The office staff looked at her like she was requesting access to nuclear codes.
So we set up anyway. And let me be clear: I am not a minimalist camper. I am a maximalist. When I camp, I don’t just bring a tent. I bring a home. Our ten-person, two-room tent went up, followed by a queen blow-up mattress, a twin for Ethan, and the LL Bean camping dresser I bought specifically so our clothes could be displayed like a retail pop-up shop. Then came the rug, the Christmas lights, the dual-zone heated blanket (which didn’t work, but it looked luxurious), comforters, throw pillows, and a canopy for the kitchen.
By the time we were done, it looked less like a weekend campsite and more like FEMA had staged a relief effort for suburbanites who refuse to live without dimmer switches. We had two coolers, a Blackstone, folding tables, totes stacked like Jenga, and, tragically, no vase, which I considered a personal betrayal on Sean’s part, because how was I supposed to forage wildflowers for a centerpiece?
Just as we stepped back to admire our encampment, a 65-foot diesel motorhome pulled into the empty site. The kind of rig that costs more than my house. I braced for Reba McEntire and her band, but instead, out stepped the sweetest retired couple, armed with clipboards and efficiency. As the husband rounded the corner, he locked eyes with me. I know what he was thinking: “Is this a refugee camp? A yard sale gone terribly wrong? Or a kohls one day lot sale?” He smiled politely, but the judgment was loud and clear.
Night of Suffering
That night, Ethan slept soundly in his sleeping bag while Sean, Leia (our pit bull), and I froze under my “decorative” comforter. Leia shook so hard she could have powered a generator. At three a.m., I woke to find Sean missing. After forty minutes, I did what any rational spouse would do: concluded he was having an affair.
In my mind, he was sipping bourbon in some cozy fifth-wheel, wrapped in a Pendleton blanket, while his new lover massaged his shoulders and whispered, “You deserve better than decorative throw pillows.” My blood boiled. Leia whimpered. I plotted my next move.
Then I heard someone outside. At last, I thought, he’s back, guilty and ashamed. No. Sean was turning on the patio lights and brewing coffee…at three in the morning. Fresh from a shower. Apparently, his version of coping with insomnia is personal hygiene. I wanted to scream, but instead lay there, seething with gratitude he wasn’t spooning a stranger, and rage that I was still freezing to death.
Day Two: Tubing Salvation
The next morning, bleary-eyed, we boarded a bus for our tubing trip. They fitted us with life jackets and drove us upriver. I attempted to start a sing-along, the trauma of Bible camp bus rides dies hard, but Sean shut me down with one look. I tried “Kumbaya.” Silence. I tried “Sweet Caroline.” Ethan muttered, “Cringe.” I resorted to humming “Camp Kookawaka Woods” by Patch the Pirate, quietly, in protest.
Tubing, however, was glorious. Floating three hours downriver with a cooler is my kind of religion. We tied ourselves to Ashley, Andrew, Cristy and Don, forming a makeshift flotilla, and drifted along like contented river trash. Ethan had the time of his life. I could almost forgive the spiders, the hairy drain, and Sean’s midnight coffee. Almost.
Dust and Despair
After lunch (Ashley heroically produced ham Italians), it was nap time. Cristy and Don retreated to their air-conditioned camper. I stretched out across our blow-up mattress, trucks rattling past and stirring up enough dust to trigger my asthma app. The particles streamed in through the mesh windows like we were living inside a snow globe, if snow globes were filled with dirt and resentment.
Just as I started to doze, Ethan dragged his mattress on top of mine and bounced around like a caffeinated feral puppy. I kicked him out, gasping under the weight of dust and disappointment. That’s when Cristy appeared. She plopped down next to me, looking fresh from the spa. “Wow,” she sighed, “this is terrible. You need air conditioning.”
Really, Cristy? Really? Nothing like a well-rested friend in climate control to remind you of your poor life choices.
The Pivot
And that was it. My breaking point. There would be no more tent camping.
Last night I fell down a YouTube rabbit hole and ended up watching this sweet girl visit her Nonna in Southern Italy. For thirty minutes I sat mesmerized as they documented all the food she ate over ten days with fresh ingredients, big flavors, simple methods. It was intoxicating. I wanted to book a flight immediately, but instead I looked over at my kitchen counter, where four pork chops were staring at me like, “Cook us now or lose us forever.” They were on their final day of the use/freeze-by window. Add to that the peppers and tomatoes I had just plucked from the garden, and suddenly inspiration struck.
To start, I heated some avocado oil in a skillet over medium-high heat and browned the pork chops for a few minutes on each side, until they developed a nice golden crust and hit 145°F inside. Off they went to a plate, loosely covered with foil to keep them warm and humble while I focused on the sauce.
Into the same pan went the sliced peppers. Pro tip from me to you: wear gloves when cutting a Thai chili. I did not. My finger burned so intensely I had to soak it in milk for twenty minutes, like some deranged dairy ritual. Lesson learned. Anyway, peppers cooked until tender, then in went the tomatoes.
(Here’s what they looked like about five minutes in — still chunky, still resisting their fate as sauce.)
Once the tomatoes finally broke down into something resembling sauce, I splashed in white wine. A quick simmer for two minutes, then a taste test and some adjustments: a pinch of salt, a little sugar for balance. Finally, I finished the sauce with balsamic vinegar and butter. Glossy, tangy, rich.
At that point, the pork chops rejoined the party. I spooned the sauce over them and let everything simmer together for another five minutes. Then I served them up with more sauce than was strictly necessary, because restraint is not my strong suit.
And that’s how Braciole di Maiale al Sugo (Brad’s Italian Pork Chops) came to be, equal parts Southern Italy inspiration, garden harvest, and desperation to use meat before it went bad.
Braciole di Maiale al Sugo (Brad’s Italian Pork Chops)
Brad
Juicy pork chops simmered in a rustic sauce made from fresh garden tomatoes, peppers, garlic, and a touch of balsamic. Balanced with a little heat from Thai chili and finished with butter for richness.
1small sweet pepperorange or yellow, thinly sliced
1green pepperthinly sliced
1small Thai chili pepperminced (optional, adjust to taste)
3cupscherry and roma tomatoeshalved or roughly chopped
4garlic clovesminced
1tspsalt
½tspblack pepper
1tspdried oreganoor thyme/rosemary
¼cupwhite wine or chicken brothoptional, for deglazing
1tbspbalsamic vinegar
1tspsugar
2tbspbutter
Fresh parsley or basilfor garnish
Instructions
Instructions
Season pork chops with ½ tsp salt and ¼ tsp black pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops 3–4 minutes per side until golden brown (internal temp 145°F). Remove and keep warm.
Add remaining 1 tbsp olive oil to the skillet. Sauté garlic, sweet pepper, green pepper, and Thai chili for 3–4 minutes until softened.
Add tomatoes, remaining salt/pepper, oregano, and sugar. Cook 5–7 minutes, stirring, until tomatoes burst and form a sauce.
Deglaze with white wine or chicken broth (if using), scraping up browned bits. Simmer 2 minutes.
Stir in balsamic vinegar and butter. Taste and adjust seasoning.
Return pork chops to skillet, spoon sauce over, and simmer gently 2 minutes to rewarm.
Garnish with fresh parsley or basil before serving.
Notes
The Thai chili adds a background kick; omit for a milder version or replace with red pepper flakes.
Sauce will thicken as it simmers—cook longer if you prefer a reduced consistency.
Serve with mashed potatoes, rice, or crusty bread.
Let’s embark on a culinary journey to Morocco, nestled on the northern tip of Africa, just below Spain. Here, we find the traditional Tagine – a rustic yet elegant dish, warm, earthy, and with a hint of tartness. Tagine, named after the conical clay pot it’s traditionally cooked in, is perfect for slow-cooking meats to tender perfection over an open flame. Don’t worry if you don’t own one of these beautiful pottery pieces; a sturdy Dutch oven or a deep pan will serve you just as well in crafting this culinary delight.
Begin with a 6-pound chicken, which I initially planned to roast. However, inspiration struck, and I decided to carve the chicken myself, which is not only a cost-saving tip but also a gateway to a more hands-on cooking experience. If the task seems daunting, remember, you can always opt for pre-cut chicken pieces. You’re in charge – the CEO of your kitchen, after all!
Carving Guide:
Legs First: Pull the leg away from the body, slice between the breast and the leg, then dislocate and remove the leg by cutting through the joint. Repeat with the other leg.
Wing Removal: With the bird on its side, pull the wing back until the joint is exposed, then slice through and remove the wing. Repeat for the other wing.
Deboning: Carefully slice downward to remove the ribcage and back, which you can reserve for making a rich chicken stock. Be mindful not to remove the skin from the breast once deboned.
Seasoning: Creating the Perfect Rub
After prepping your chicken, ensure it’s patted dry for optimal browning and season with kosher salt. Mix a fragrant rub of salt, pepper, cayenne, ginger, cinnamon, cumin, and paprika in a dish. Coat the chicken evenly with this aromatic blend, which promises to infuse your dish with the quintessential flavors of Moroccan cuisine.
Cooking: The Technique for Tenderness
Heat avocado oil in a large pan—regular olive oil works too, just avoid extra virgin due to its lower smoke point. Brown the chicken in batches; overcrowding can cause steaming rather than browning. This step is crucial for developing flavor.
Sautéing Aromatics: Building Flavors
Once the chicken is set aside, lower the heat to let the pan cool slightly before sautéing onions until translucent. Add garlic briefly; it’s quick to burn but quick to release its potent fragrance too.
Simmering: Slow and Steady
Return the chicken to the pan, pour in homemade chicken stock, and add a can of drained chickpeas. For zest and a burst of citrus, grate in the zest of a lemon and squeeze in the juice. Now, for the apricots—they’re not just sweet; they carry a delightful tartness that becomes refreshingly mellow after cooking. If uncertain, consider prunes as a succulent alternative, or add preserved lemons for an authentic touch. You can find preserved lemons in Middle Eastern markets or specialty stores.
Tagine Variations: Customize Your Dish
Swap apricots with prunes for a deeper sweetness.
Add root vegetables like carrots or parsnips in the last 30 minutes of cooking for an earthy sweetness.
Introduce bell peppers or zucchini for a touch of color and texture.
Preserved lemons are a traditional ingredient that adds a unique pickled tang and can often be found in specialty food shops or online.
Traditional Tagine: A Slow-Cooked Delight
Cover the pan and let everything simmer. Baste the chicken every 15 minutes, infusing it with the aromatic sauce, ensuring the meat stays succulent.
Serving: The Final Flourish
Serve this exquisite dish over a bed of fluffy couscous, with warm flatbread on the side to soak up the rich sauce. Whether it’s for a special gathering or a comforting weeknight meal, this Moroccan Tagine is sure to transport your senses to the bustling souks of Marrakech.
Closing Thoughts This Tagine recipe isn’t just about the flavors; it’s about bringing the essence of Moroccan culture into your home. It’s a dish that celebrates the simplicity of ingredients coming together to create a symphony of taste. Share your twists, ask questions, or just tell us how it went in the comments below. I can’t wait to hear your stories!
Moroccan Chicken Tagine
Brad
Savor the flavors of Morocco with this hearty and aromatic Chicken Tagine. Perfect for a family meal or a special dinner, this dish combines tender chicken with the tart sweetness of dried apricots, all simmered in a rich, spiced sauce. Serve it over couscous with a side of flatbread for an authentic experience.
Prepare the Chicken: Carve the chicken as described in the blog post. Pat the pieces dry with paper towels and season with kosher salt.
Make the Rub: Combine the spices for the rub in a small dish. Coat the chicken evenly on both sides.
Brown the Chicken: Heat the oil in a large pan. Brown the chicken in batches to avoid steaming. Set browned chicken aside.
Sauté the Aromatics: In the same pan, sauté onions until translucent, then add garlic for just a minute.
Combine and Simmer: Return the chicken to the pan, add chicken stock, chickpeas, lemon zest and juice, and dried apricots. Cover and let it simmer, basting the chicken occasionally.
Serve: Once the chicken is tender and the flavors melded, serve over couscous with flatbread on the side.
Notes
Tips:
Ensure the chicken is dry before browning to achieve a crisp skin.
Don’t crowd the pan when browning the chicken; it should sizzle, not steam.
Feel free to add vegetables like carrots or parsnips during the last 30 minutes of cooking.
Preserved lemons add a traditional flavor and can be found in specialty stores or online.
Notes:
The dish can be adapted using chicken thighs, legs, or breasts as per convenience.
If using preserved lemons, rinse them to remove excess salt and add them with the apricots.
For a thicker sauce, remove the lid during the last 15 minutes of simmering to reduce the liquid.
Enjoy your homemade Moroccan Chicken Tagine and the rich flavors of North Africa right at your dining table!
Keyword Authentic Moroccan Meals, Braised Chicken, Carrot and Chicken Tagine, Chickpea and Chicken Stew, Cooking with Spices, Cultural Cuisine Recipes, Easy Tagine Recipes, Hearty Chicken Meals, Homemade Tagine, Moroccan Chicken Tagine, Savory Chicken Dishes, Spiced Chicken Recipe, Tagine Cooking, Tagine with Apricots
The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Last evening, just as the day was winding down, my son, who usually isn’t too keen on my kitchen experiments, surprised me. “Dad, how about homemade English muffins for breakfast?” he asked, before diving back into his game of Fortnite. This rare interest in my cooking sparked my enthusiasm, and I was all set to make our morning extra special.
The Journey in the Kitchen
The next morning, in the quiet of my kitchen, I began my adventure. Inspired by Brinna Sands’ recipe on www.kingarthurbaking.com, I tweaked the classic English muffin recipe, opting for buttermilk for its tanginess and cornmeal for a nice crunch. The process was soothing, a wonderful way to start the day.
Creating the English Muffins
I lovingly mixed the ingredients and watched as the dough took shape under the whir of the stand mixer. Shaping each muffin, I imagined the look of pleasant surprise on my son’s face. The griddle was ready, waiting to turn the dough into lovely, golden-brown muffins.
Breakfast Time
As the muffins cooked, their aroma wafted through the house, creating a warm, inviting atmosphere. When it was time to eat, the muffins were a hit! They were light and fluffy, with the buttermilk adding a lovely depth of flavor.
English Muffin Variations
If you’re feeling adventurous, here are some fun twists:
Swap out the buttermilk with almond milk for a nutty flavor.
Try 25% whole wheat flour for a heartier muffin.
Add cinnamon or vanilla extract for a sweet twist.
Concluding Thoughts
This cooking venture turned out to be more than just preparing breakfast. It was a moment of creativity and peace, an opportunity to connect over something as simple as English muffins. Thanks to a recipe adapted from Brinna Sands on kingarthurbaking.com, we started our day on a delicious note.
Remember, sometimes the most delightful moments come from the simplest requests. Here’s to more mornings filled with joy, good food, and maybe a few more requests from my son.
English Muffins
Brad
Treat your family to a delightful homemade breakfast with these tangy buttermilk and cornmeal English muffins. Perfectly golden and dusted with a hint of cornmeal, they come with the promise of a comforting, fluffy texture, and are versatile enough to be savored with a spread of butter, or a dollop of your favorite jam. This easy-to-follow recipe brings a homemade twist to your breakfast table, inviting all sorts of delicious toppings to start your morning right.
Prepare the Dough: Mix lukewarm buttermilk, softened butter, salt, sugar, and a lightly beaten egg in your stand mixer. Gradually add in the flour and yeast, mixing until the dough becomes smooth and starts to pull away from the sides of the bowl.
First Rise: Transfer the dough into a lightly oiled bowl, cover, and let it rise until it's puffy and doubled in size.
Shape the Muffins: After the dough has risen, gently deflate it and divide it into equal portions. Shape each portion into a ball and then flatten it into a disc.
Resting Time: Lay the shaped dough discs on a cornmeal-sprinkled surface. This could be a baking sheet or directly onto a cold griddle. Allow them to rest and puff up slightly (about 20 minutes).
Cook on Griddle: Heat your griddle over low heat and sprinkle more cornmeal on it. Place the muffins on the griddle, cooking them slowly until they are golden brown on both sides. Ensure the muffins are cooked through by checking for an internal temperature of around 200°F. If the muffins are brown but aren't finished cooking simply pop into the oven to continue cooking.
Finish and Serve: Let the muffins cool completely after cooking. Remember to split them with a fork for the best texture.
Notes
Precision Baking: For the most consistent and accurate results, it’s recommended to weigh your flour and liquids using a digital scale. Measuring ingredients by weight in grams is more precise than volume.
Milk Varieties: Feel free to experiment with different types of milk, such as whole milk or almond milk, to suit your taste. Keep in mind that substitutions may alter the muffins’ flavor and texture subtly.
Handling Wet Dough: This recipe produces a particularly moist dough. When using a stand mixer, employ the paddle attachment and mix on medium speed for at least 4 minutes. The dough should start to pull away from the bowl and have an elastic texture. If mixing by hand, be prepared for 10-15 minutes of vigorous whisking to achieve the same effect.
Shaping the Dough: Wet your hands before shaping the dough into muffins; this little trick will make the process much smoother and prevent sticking.
By following these notes, you’ll be well on your way to creating perfect homemade English muffins.
Keyword Artisan English muffins, Breakfast recipes, Buttermilk bread recipes, Buttermilk muffins, Cornmeal English muffin recipe, Cornmeal recipes, Easy breakfast ideas, english muffins, Fluffy English muffins, Griddle muffins
The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Welcome to all the dedicated parents managing their homes! While the title references “Cleaning Schedule as a Stay-at-Home Mom,” as a stay-at-home dad, I’ve learned that keeping a home sparkling is a universal challenge, regardless of gender. In this post, I’ll walk you through my cleaning schedule, offering tips that are adaptable for any busy household. Whether you’re a mom, dad, or anyone in a domestic helm, these strategies are designed to help simplify your cleaning routine.
Understanding Your Space:
Begin by assessing your home. Note the areas that accumulate the most dirt or clutter. Does your living room double as a play area? Is your kitchen always busy? Understanding how each space is used will help you determine the frequency and type of cleaning required.
Daily Tasks for a Clean Home:
Conquer Clutter in Busy Zones: Each day, spend a few minutes tidying high-traffic areas. Use baskets or organizers to quickly gather toys, books, or work materials.
Dishes – A Non-Negotiable Routine: Embrace the habit of cleaning your dishes every night. A clear sink and countertops drastically improve morning morale.
Selective Vacuuming: Focus on vacuuming areas with the most foot traffic daily. Rooms that are seldom used can be cleaned less frequently.
Creating your Weekly Cleaning Schedule as a Stay-at-Home Mom:
Your weekly cleaning schedule should encompass tasks that aren’t daily necessities but are vital for a well-maintained home. It’s essential to realistically assess the time you can dedicate to cleaning each week. In my case, I have 10 rooms in my home. If I postponed all cleaning to Saturday, I’d likely end up spending the entire day in a cleaning marathon. To avoid this, I’ve divided my cleaning schedule over three days – two on weeknights and one on the weekend – in addition to my daily chores. This approach allows me to stay on top of household maintenance without the pressure of accomplishing everything in a single day.
Monday Focus:
Detail Dusting: Go beyond surface dusting. Clean ceiling fans, blinds, and under furniture.
Stairs and Hallways: These areas are often overlooked. Ensure they’re vacuumed and free from dust bunnies and pet hair.
Bedrooms: Change bed linens, and vacuum, focusing particularly on areas under the bed and behind furniture to maintain a peaceful, dust-free environment.
Wednesday Tasks:
Bathrooms Deep Clean: Tackle showers, tubs, and sinks. Don’t forget the less obvious spots like behind the toilet and under the sink.
Office Spaces: Clear out old papers and dust electronic equipment.
Saturday Routine:
Living Spaces: Clean under cushions, wipe down surfaces, and organize any disarray.
Kitchen Deep Dive: Clean your oven, refrigerator, and other appliances. Organize pantries and cabinets.
Monthly and Seasonal Tasks:
Incorporate these into your schedule to prevent any area from being neglected:
Window Washing: Clean windows inside and out. This task can be done seasonally.
Carpet Cleaning: Consider renting a carpet cleaner or hiring a professional service periodically.
Decluttering: Regularly assess items in your home. If they no longer serve a purpose, donate or discard them.
Favorite Cleaning Products and Hacks:
Eco-Friendly Products: Consider using eco-friendly products for a safer home environment.
Homemade Cleaners: Explore DIY cleaners, like vinegar and baking soda solutions, for a cost-effective and chemical-free option.
Microfiber Cloths: These are excellent for dusting and cleaning without leaving streaks.
Creating a Flexible Schedule:
Your cleaning schedule should be a guide, not a rigid rule. Life happens, and there will be days when you can’t stick to the plan. Be flexible and adjust as needed.
Involving the Family:
Cleaning shouldn’t be a one-person job. Involve your partner and kids in age-appropriate cleaning tasks. This not only lightens your load but also teaches responsibility.
Closing Thoughts:
Remember, the ultimate goal of a cleaning schedule is to create a harmonious and healthy living space, not perfection. Tailor these tips to fit your home’s unique needs and your personal schedule. Happy cleaning!
When Life Gets Stormy, Soup Provides Comfort: My Ham and Collard Green Soup story:
Life’s unpredictability often catches us off-guard, and this Monday was a prime example. I juggled a flurry of tasks: offering a ride to a friend, juggling doctor’s appointments, and caring for my partner who was under the weather. To top it off, a formidable storm was brewing. Amidst this chaos, I found refuge in my kitchen, embarking on a mission to make a comforting pot of soup, unaware of the significant role it would soon play in our lives.
The Storm’s Impact:
Our state was battered by the storm, with ferocious winds surpassing 80 mph leading to widespread power outages. Over 400,000 homes were plunged into darkness, some grappling with the aftermath of fires and floods. Our power outage lasted about 48 hours, a minor inconvenience compared to others. During a doctor’s appointment, as we were discussing my plantar fasciitis, the power suddenly cut out. In a somewhat comical response, I found myself clambering onto the doctor’s desk to let in some light, much to her alarm and my later amusement.
The Soup’s Role and Party Story:
In the whirlwind of these events, the soup I had prepared earlier transcended its role as a mere meal. It became a source of comfort and warmth, a soothing presence for Sean and me. This Ham and Collard Green Soup, infused with hearty leftovers from our weekend Christmas party, seemed almost like a premonition, a preparation for the tough days ahead. Our Christmas party was a heartwarming affair, filled with laughter and joy. We organized a Yankee swap, setting a modest $20 limit for the gifts. The game was lively, with people eagerly choosing to either unveil a new gift or playfully “steal” one that had already been opened, creating a fun, engaging atmosphere. For the feast, I prepared a grand 20 lb ham, garnishing it with an assortment of pears, grapes, figs, orange slices, and a mix of walnuts & pecans. Its presentation was a nod to a bygone era of elegance and abundance. After the festivities, I found myself with a generous amount of leftover ham, inspiring the creation of the soup. A delightful mix of ham, collard greens, and various vegetables, the soup wasn’t just a clever way to use leftovers, but it also served as a nurturing and immune-boosting meal during this hectic, storm-affected week.
The Great Ham and Collard Green Soup Adventure
So, there I was, surrounded by the culinary aftermath of a festive party: a mountain of leftover ham staring at me as if to say, “Now what?” With the weather outside mimicking a scene from an overly dramatic nature documentary, I decided it was time for some kitchen wizardry.
Act I: The Gathering of the Ingredients
Armed with a sense of purpose and a dash of desperation, I embarked on my quest. In my arsenal: the heroic leftover ham, brave collard greens, a band of sturdy vegetables (onion, potatoes, carrots, celery), the ever-important garlic (no vampire incidents today, thank you), homemade chicken stock, and the secret weapon – an array of seasonings.
Act II: The Great Collard Green Wash
Picture this: me, transforming my kitchen sink into a makeshift spa for greens. I scrubbed it to a gleaming shine, then filled it with an elixir of cold water and white vinegar. The collard greens, unaware of their spa day, took a dive. This wasn’t just a wash – it was a 15-20 minute battle against dirt and those sneaky, tag-along insects. After their soak, I liberated the leaves from their stemmy overlords and chopped them into what I like to call ‘spoon-friendly’ sizes.
Act III: Sauté and Simmer, the Aromatic Ballet
Now, on to the pot. I introduced the onions, celery, and carrots to a gentle dance over medium-low heat. As they twirled and softened in the pot, I added the garlic – but beware, garlic is a prima donna, prone to burning if ignored.
Act IV: The Grand Ensemble
Into the pot went the potatoes, collard greens, the ham (our star!), and the stock. The pot was a cauldron of potential, a simmering promise of the feast to come. A bit of boiling, a dash of simmering, and a 20-30 minute interlude for flavors to mingle like guests at a ball.
Finale: The Taste Test and Triumph
The final act – a taste test. A pinch of this, a dash of that, adjusting to perfection. And voilà! The soup was ready, steaming with stories, flavors, and a touch of kitchen magic. It was more than a meal; it was a narrative in a bowl, ready to comfort and warm the soul.
As I served the soup, I couldn’t help but think: In the grand drama of life, sometimes all you need is a bowl of Ham and Collard Green Soup to set the world right. Or at least, make it taste a bit better.
Ham & Collard Green Soup
Brad
A hearty and comforting soup that's perfect for cold days or using up leftover ham. This Ham and Collard Green Soup combines the rich flavors of ham with nutritious collard greens and a medley of vegetables. It's an ideal dish for warming up and bringing comfort, especially during stormy times.
1large bunch of collard greensrinsed, stems removed, and chopped
1large oniondiced
2clovesof garlicminced
2medium carrotsdiced
2stalks of celerydiced
1large potatodiced
6cupsof chicken or vegetable broth
1packetSazón Goya
Salt and pepper to taste
Olive oilfor sautéing
Optional: red pepper flakes for a spicy kick
Instructions
Prepare Ingredients: Dice the ham and prepare all vegetables. Chop collard greens into bite-sized pieces.
Sauté Vegetables: Heat olive oil in a large pot. Add onions, garlic, carrots, and celery. Sauté until onions are translucent.
Add Ham and Spices: Include diced ham, packet of Sazón Goya, salt (to taste), and pepper (and red pepper flakes if using). Cook for a few minutes.
Combine Potatoes and Greens: Add diced potato and collard greens. Stir well.
Add Broth: Pour in broth, ensuring it covers all ingredients. Add water if necessary.
Simmer: Bring to a boil, then simmer for 20-30 minutes, until potatoes are tender.
Adjust Seasonings: Taste and adjust for salt, pepper, or paprika.
Serve Hot: Enjoy the soup with bread or cornbread.
Notes
Stock Choice: For the best flavor, use homemade stock. If unavailable, a good alternative is reduced-sodium store-bought broth. This helps control the saltiness, especially since the ham adds its own salt.
Prepping the Ham: Before adding the ham to the soup, trim off any excess fat. This step ensures a healthier and more pleasant texture.
Vegetable Size: Dice the vegetables into small, bite-sized pieces. Keeping the vegetables and ham uniformly small makes the soup easier and more enjoyable to eat, ensuring a balanced spoonful every time.
Washing Collard Greens: It’s crucial to thoroughly wash the collard greens. This step removes any dirt or grit. For a more thorough clean, you can soak them in a mixture of water and vinegar or salt, then rinse well.
Balancing Flavors: If you’re adding a seasoning packet like Sazón Goya, remember it contains salt. Adjust the amount of additional salt you add to the soup accordingly.
Leftover Ham: This soup is a great way to use leftover ham, making it an excellent post-holiday meal.
Storing and Reheating: The soup can be stored in the refrigerator for up to 3 days and reheats well. It can also be frozen for longer storage.
By following these simple tips, you’ll ensure your Ham and Collard Green Soup is not only delicious but also easy to prepare and enjoy.
Keyword Collard Greens Soup Recipe, Comfort Food Soup, Easy Collard Greens Soup, Family-Friendly Soup, Ham and Collard Green Soup, Ham Soup with Vegetables, Healthy Green Soup, Hearty Winter Soup, Homemade soup recipe, Leftover Ham Recipe, Nutritious Soup Ideas, Quick Ham Soup, Seasonal Soup Recipe, Southern Style Soup, Warm Soup Recipes
The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
The blueberry scone, a delightful treat that weaves together the rustic charm of traditional British baking with the tangy sweetness of American blueberries, has a rich history worth savoring. Rooted in the Scottish quick bread originally made with oats and baked on a griddle, scones have evolved significantly since their inception. They became a quintessential part of British teatime culture, often paired with clotted cream and jam. The addition of blueberries, native to North America, brought a new dimension to this classic pastry, creating a fusion of cultures. Today, blueberry scones are celebrated for their delightful combination of textures and flavors, representing a melding of the traditional and the contemporary in the world of baking.
Morning Routine: A Delicious Start with Blueberry Scones
As someone who works from home, I’ve found that starting my day with the simple pleasure of baking can be incredibly grounding and joyful. Blueberry scones, in particular, have become a staple in my morning routine. They are not only delicious but also surprisingly simple to whip up. The scent of freshly baked scones, bursting with juicy blueberries, fills my kitchen and sets a positive tone for the day ahead. It’s a ritual that transforms my ordinary mornings into something special, reminding me that taking time to create something delightful for breakfast can be a form of self-care.
Better Than a Muffin: Why Blueberry Scones Reign Supreme
While muffins might be the go-to breakfast pastry for many, I firmly believe that blueberry scones offer something uniquely appealing. Unlike muffins, which can sometimes be overly sweet and dense, scones have a lighter, more biscuit-like texture that pairs perfectly with a cup of coffee or tea. The crisp exterior and soft, flaky interior make them an ideal canvas for the tartness of the blueberries. Additionally, scones are versatile and can be easily adapted to various dietary preferences and flavor profiles. Whether you’re a fan of classic recipes or enjoy experimenting with vegan, gluten-free, or nut-infused variations, blueberry scones offer a delightful alternative to the everyday muffin.
Scone Variations:
Lemon Blueberry Scones: Add the zest of one lemon to the flour mixture for a citrusy twist.
Gluten-Free Blueberry Scones: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan Blueberry Scones: Use plant-based butter and cream, and substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Chocolate Chip Blueberry Scones: Add 1/2 cup of chocolate chips to the batter for an extra sweet treat.
Nutty Blueberry Scones: Mix in 1/2 cup of chopped pecans or walnuts for added texture and flavor.
Enjoy experimenting with these variations, and remember, the best part of baking is making it your own!
Blueberry Scones
Brad
Indulge in the simple pleasure of baking with this foolproof blueberry scones recipe. Perfect for a morning treat or afternoon tea, these scones offer a delectable blend of tender, flaky pastry and juicy blueberries. With a golden crust and a soft, buttery interior, these scones are sure to delight any palate.
2Cupsall-purpose flour (plus more for dusting blueberries)(240 to 250 grams)
1/3cupsugar (plus more for sprinkling on top)(67 grams)
1tablespoonbaking powder(14 grams)
1/2teaspoonsalt
6tablespoonsunsalted butter (cold and cut into cubes)(85 grams)
3/4cupheavy cream (plus more for brushing)(180 ml)
1large egg
1teaspoonvanilla extract
1cupfrozen blueberries(190 grams)
Instructions
Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Incorporate Butter: Cut in the cold butter until the mixture has a crumbly texture.
Combine Wet Ingredients: In a separate bowl, mix the heavy cream, egg, and vanilla extract.
Create Dough: Add the wet mixture to the dry ingredients, stirring until just combined.
Add Blueberries: Dust blueberries with flour, then fold them into the dough gently.
Shape & Cut: Form the dough into a disc on a floured surface and cut into wedges.
Brush & Sprinkle: Place wedges on the baking sheet, brush with cream, and sprinkle with sugar.
Bake: Bake until golden brown, then cool slightly before serving.
Enjoy: Best enjoyed warm, perhaps with a dollop of clotted cream or a smear of butter.
Notes
Flour Measuring: For best results, spoon the flour into the measuring cup and level it off with the back of a knife to ensure you don’t use too much.
Butter Tips: Make sure the butter is very cold; this helps create those delightful flaky layers in the scones. Some bakers even like to freeze the butter and grate it into the flour.
Do Not Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough scones.
Blueberry Handling: If using frozen blueberries, do not thaw them before dusting with flour and adding to the dough to prevent bleeding.
Customizing Your Scones: This basic recipe is adaptable. Consider adding lemon zest, swapping blueberries for raspberries, or adding a glaze after baking.
Heavy Cream Substitute: If you don’t have heavy cream, you can substitute with a mix of milk and melted butter (in the ratio of 3:1).
Making Ahead: You can prepare the scone dough ahead of time and freeze it. Bake from frozen, adding a few extra minutes to the cooking time.
Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Reheating: To recapture the fresh-baked quality, reheat scones in the oven at 300°F (150°C) for about 10 minutes.
Serving Suggestion: Serve warm with clotted cream and a dollop of blueberry jam for a truly indulgent treat.
The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
