Neal's Ricotta Scones

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¾ tablespoons sugar
• ½ teaspoon salt
• 5 tablespoons chilled unsalted butter
• ½ cup green onions or scallions, chopped
• 1/4 cup fresh parsley, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 1 cup ricotta cheese
• ⅔ cup milk
• 1 egg, beaten with 1 teaspoon water (for egg wash)
• sea salt
• black pepper
• smoked paprika

Preheat oven to 425 degrees.

• Whisk together flour, baking powder, sugar, and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
• Stir in scallions and fresh herbs. Add ricotta cheese, then add milk and stir until just combined.
• Turn dough out onto a lightly floured surface. Knead 2 to 3 times, then pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
• Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
• Bake for 15-20 minutes or until scones are golden brown.

Best Chicken Salad Sandwich

I'm going to share the recipes Olympia used for the Activity Days Mother's Day Tea Party.  I really enjoyed it!  

Ingredients 

Original recipe makes 16 servings Change Servings

• 1/2 cup light mayonnaise
• 1/2 cup low-fat plain yogurt
• 1 teaspoon paprika
• 1 teaspoon seasoned salt
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 1 cup cubed green apple
• 1 cup sliced red grapes
• 1 cup chopped pecans
• 4 cups drained canned chicken
• ground black pepper to taste

Directions

1. Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

She put these on a small roll she got from Harmon's.  She said they were 12 for $1.99.

Zupas Chicken Pesto Panini

So Zupas got rid of my favorite Panini.  Just to be a stinker, I ask for it every time I go in. (The Milano.)  This is why I stopped going to Cafe Paison.  I do not like falling in love with something and having the stinking restaurant change their menu.  Bah!

So I have been looking for a new favorite sandwich there.  And I tried the Pesto Chicken Panini.  It was yummy.  I found a copycat recipe.  I am also going on a retreat this week where we are making Panini's.  I have felt some resistance about making some of the recipes I would like to make, so I am going to just bring my own ingredients and make my own.  I am very excited.  :)

Recipe from: bakingwithblondie.blogspot.com

4 ciabatta rolls, sliced in half 
1 large tomato, stem removed, sliced 
about a cup of alfalfa sprouts 
4 slices muenster cheese 

1 chicken breast, cooked, cubed 
1 roasted red pepper (I used the ones from the jar = easiest), sliced into small cubes 
1/2 C slivered almonds, toasted 

1 batch of my homemade basil pesto (basil, garlic, pine nuts, EVOO, parmesan, lemon juice) 
1 cup real mayonnaise (I love miracle whip, but don't use it with this recipe. I beg you) 

In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined. Slightly broil your ciabatta rolls in the oven so they're warm and a teeny bit crispy (or use a panini-maker). On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, and use a toothpick to hold in place. 

Dunk in soup, or devour as is. Both will rock your world.