Memories of New England

                                 


This past Columbus Day weekend, Trey and I took vacation to New England to celebrate our 25th wedding anniversary. For as long as I can remember, I have always wanted to see, first hand, the leaves change in New England. You see, fall is my favorite season. I LOVE to see the beauty of the Earth change with God's hand into a brilliant display of oranges, reds, and yellows. New England was everything I thought it would be and more. We flew into Boston, stayed in New Hampshire, and drove into Maine,Vermont, and all in between.  We reconnected with our country's history in Boston and Plymouth and stood in the footsteps of Paul Revere, Samuel Adams, John Hancock, the Boston Massacre victims, and the Pilgrims. We visited Fenway Park (I am now a SOX fan!) and Harvard and crossed the finish line of the Boston Marathon (in a car).We drove the back roads and took in the beauty of the countryside and met locals who were just as friendly as us in the south.

Ash Street Inn

We stayed at the Ash Street Inn (http://www.ashstreetinn.com/ ) in Manchester, New Hampshire. It was one of the best Bed and Breakfasts we've ever stayed in. Each morning we were treated to our choice of pumpkin spiced pancakes, cinnamon vanilla french toast, omelets, eggs, bacon, sausage, or toast. Delicious! There were always homemade goodies out for snacking whenever we liked and coffee and an assortment of drinks to go along. Two of my favorites were the freshly made Cranberry Orange Scones and Apricot White Chocolate Scones. I couldn't get enough. So I asked for the recipes and got them! Cranberry Orange Scones were what we had for breakfast this morning....

Cranberry Orange Scones


2 cups all purpose flour                               1/4 cup orange juice
1/3 cup sugar                                                1 tsp. vanilla extract
   2 tsp. baking powder                              1/2 tsp. vanilla extract
1/2 tsp. baking soda                                                                  
1/2 tsp. salt
1/2 cup unsalted butter, chilled
2 large eggs
1/2 tsp. grated orange peel
1 cup Craisins
1 egg white mixed with 1/2 tsp water for glaze

Soak Craisins in orange juice overnight. Drain off the liquid. Preheat oven to 385. Grease baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes and distribute over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, orange juice, vanilla, and orange peel.  Add the egg mixture to the flour mixture and combine well. The dough will be sticky.  With lightly floured hands, knead in the Craisins. Divide mixture into 24 pieces, about the size of golf balls. Space evenly on greased baking sheet. If desired, brush the egg mixture over the top and sides of each scone. Bake 15 minutes or until cake tester inserted into the center of the scone comes out clean. Remove and cool for about 10 minutes. Serve warm.

Uncooked dough may be formed into scones and frozen. Place scones on baking sheet place in cool oven. Once oven is preheated, the scones have thawed enough to cook as above.

Here's a peek into our trip.......

Bunker Hill

Old State House

Grave of the Boston Massacre Victims

Paul Revere's grave - TINY!

New Hampshire Coast

Plimouth Plantation

Paul Revere's House

Boston Harbor

Day Trip with Kara

A few weeks ago Kara and I had a chance to tag along with Trey on a business trip to Birmingham. His conference was held at the Birmingham Botanical Gardens.  While he was learning, Kara and I browsed the gardens. It was a beautiful day and not too hot for a July day in Alabama. We were even able to enjoy sitting outside in the shade for lunch at the Gardens Cafe. The special of the day was Chicken Lasagna. Kara ordered it, and it inspired me to try to find a close substitute to make at home. I think I've come pretty close to finding it. I've shared it below along with some of our shots from the day. Enjoy! 

And, here's the recipe for Chicken Lasagna!

Chicken Lasagna

2 cups shredded cooked chicken breasts

1 can (14 oz) artichoke hearts, drained and chopped

1 8oz. pkg. shredded mozzarella cheese

1/2 cup grated parmesan cheese

2  8oz. pkgs. cream cheese, softened

1 cup milk ( I used 2%)

1/2 tsp garlic powder

1/4 cup tightly packed fresh basil, chopped, divided

12 lasagna noodles

Pre-heat oven to 350 degrees. 

Combine chicken, chopped artichokes, 1 cup mozzarella, and parmesan. Beat cream cheese,  milk, and garlic powder with a mixer until well blended; stir in 2 Tbsp. of basil. Mix half with the chicken mixture.

Spread half of the remaining cream cheese mixture onto bottom of a 9 x 13 baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture, and mozzarella; cover. 

Bake for 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.