Oh, my goodness…. this sauce is so delicious! A friend recently mentioned a crock pot dinner that she’d made that sounded good, but I didn’t want to use my crock pot. I got the basics of the recipe from her, looked at a few other recipes, and went to “work”.
2 TBSP butter
1/3 cup half & half (fat-free is fine)
2-3 forks of julienned sun dried tomatoes *I like to add a spoonful of the oil to this sauce as well
2 handfuls of spinach
1 TBSP Parmesan
1 wedge Laughing Cow light cheese
1-2 T white wine (I used Boordy Vineyards Vidal Blanc)
Salt and pepper to taste
Pasta water, as needed/if available, to thin or extend sauce
In a heavy sauce pan, simmer butter with half & half until butter melts.
Add sun dried tomato and fresh spinach, stir and allow spinach time to wilt.
Add Parmesan and Laughing Cow, stir to combine and allow the flavors to meld.
Add wine, salt & pepper, then taste sauce, adjusting flavors as needed. Add pasta water, if needed.
I typically spoon this sauce over baked chicken, pasta, and broccoli, as seen in the photo. I’ve also served this sauce over shrimp. It’s a delicious addition to enhance that plain chicken and vegetable dinner. It doesn’t take long to make this sauce and makes for a beautiful dinner plate!
I got to play in the kitchen today…. and chose to experiment with a scone recipe that uses my favorite @JiffyMixes baking mix. Jiffy mix has been made by the Chelsea Milling Company, a family-owned business started in 1901. Since we lived in Chelsea, MI for a number of years, I love to use this product for biscuits, scones, pancakes, or even fried chicken… it’s so versatile. Here’s a photo of the box – look for it in the baking aisle of your local grocery store.
1 1/2 cups Jiffy Mix
3 TBSP sugar
1 1/4 tsp lemon zest (I use the zest of one lemon)
1/2 heaping cup blueberries, if using frozen, don’t thaw (I use 1 handful of blueberries)
3 TBSP liquid (I used a mixture of half almond milk, half @BoordyVineyards white wine)
1/2 tsp vanilla extract
Preheat oven to 375* F
In a large bowl, blend Jiffy Mix, sugar, egg, liquids, and vanilla. Add zest and berries and mix thoroughly, but gently.
Lay a piece of parchment on cookie sheet and scoop out dough into small scones. I use a medium size cookie scoop and lightly press the dough down to flatten slightly. I like to lightly dust dough with sugar before baking
Bake in preheated oven for 10-15 minutes until edges begin to brown.
Let cool for at least 5 minutes before drizzling with glaze.
If you choose, you can drizzle the scones with a simple glaze made with the juice of one lemon and confectioner’s sugar. In this case, I also added a dash of salt and a splash of fat-free half and half. This is all personal preference, but I think it makes the scones look delicious!
I’ve made this recipe using a lot of different blends of add-ins such as dehydrated raspberries with cocoa nibs and orange zest with mini chocolate chips. The basic recipe isn’t difficult and doesn’t take a huge time commitment, which makes it a winner in my book.
I hope you’ll try this recipe and let me know what different combinations you’ve found to be delicious as well.