Strawberry-Basil Scones

Nothing makes me think of England more than a spot of tea and a good scone.  So, in honor of the royal wedding of Prince William of Wales and Catherine Middleton, I decided to make a batch of this British quick bread.  This recipe is a delightful twist on the norm and would be delicious at tea time, breakfast time or anytime.

ingredients:
2-1/2  cups  all-purpose flour
2  Tbsp.  sugar
1  Tbsp.  baking powder
1/4  tsp.  salt
1/2  cup  (1 stick) butter, cut into chunks
3/4  cup  chopped fresh strawberries
2  Tbsp.  snipped basil
2    eggs, lightly beaten
1/2  cup  half-and-half
Half-and-half or milk
Sanding Sugar

directions:

1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh strawberries and basil. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.

3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.

4. Brush wedges with additional half-and-half and sprinkle with sanding sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

New World Chili

This is a great soup, full of unexpected flavors.  It is also very convenient, because you can put it in your crock pot and forget about it until you're ready to eat.  The ingredients lend this dish more toward serving in the fall, but it's delicious any time of year.  Pair it with cornbread, hot out of the oven, and you are on your way to a whole new world of yumminess!!

Ingredients:
1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28 oz. can diced tomatoes
1 15 oz. can black beans, rinsed and drained
1 8 oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeno pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
   chicken broth
2 cups baby spinach
4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)

Directions:
In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.  Cover and cook on low-heat setting for 10-12 hours or on high-setting for 5-6 hours.  If desired, stir in additional broth to reach desired consistency.  Stir in spinach just before serving.  Sprinkle each serving with cheese.

Snow Cream

The snow has brought with it many wonderful memories, both past and present.  One of these memories is the making and eating of snow cream.  I remember my grandmother making this for me when I was a young girl, growing up in Tennessee.  It always seemed so magical that she could change that beautiful, crystalline substance, that silently fell from the sky, into something that tasted so sweet and delicious in the bowl.  It seemed only right to share this wintertime right of passage with my children and now with you.

Ingredients:
1 cup of evaporated milk
1/2 cup sugar
1 tsp. pure vanilla extract
8 cups of fresh snow

Directions:
Mix the evaportated milk, sugar and vanilla together until the sugar dissolves.  Then mix with 8 cups of snow, adding 1 cup of snow at a time.  Mix until you get a thick consistency.

Macaroni and Cheese

This is the richest and creamiest mac-n-cheese I've ever eaten. It is an indulgent treat for when the "box stuff" just won't do or when you simply want to "wow" your friends and family.



Ingredients:
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
2 cups half-and-half
2 cups milk
2 (10 ounce) packages sharp cheddar cheese, shredded and divided
1 (10 ounce) package extra-sharp cheddar cheese, shredded
1 (16 ounce) package elbow macaroni, cooked

Directions:
In a big skillet, melt the butter over medium-high heat.  Whisk the flour in gradually until the mixture is smooth.  Cook and whisk continually for 2 minutes.  Add in salt, pepper, cayenne, and garlic; stir to combine.  Gradually whisk in half-and-half and milk.  Cook and whisk continually for 8-10 minutes or until mixture is thickened.  Add in half of the sharp cheddar cheese; stir.  Add in all of the extra-sharp cheddar cheese; stir until smooth.  Remove from heat.  Mix together the cooked macaroni and the cheese mixture. Transfer to a greased 13x9 inch casserole dish.  Sprinkle with the remaining sharp cheddar cheese.  Bake in a 350° oven for 20 minutes.

Coco-Mocha Frappes

They say that 60% of the human body is comprised of water.  But in our house, I'm not so sure that's accurate.  I'd say our liquid make-up is split 30% water/30% coffee and this recipe is to blame.  I was very fortunate to receive a Mr. Coffee Café Frappe maker for Christmas this past year.  If you own one of these little wonders then this recipe will be a snap!  I've translated it below, so that they can be made by using a traditional coffee brewer and a blender.  Trust me when I say these are good, but also very addicting!!

Ingredients:
3 Tbsp. favorite coffee
1 cup water
2 cups ice
1 Tbsp. sugar
3 Tbsp. Coffee-mate Coconut Crème Coffee Creamer
2 Tbsp. Chocolate Syrup
Whipped Cream
Cocoa (for dusting)


Directions:
Use 3 Tbsp. coffee and 1 cup water in your coffee brewer to make double-strength coffee.  Measure out     1/2 cup and discard or save the rest for another purpose.

Add ingredients to the blender in this order:  ice, sugar, creamer, syrup and brewed coffee.  Blend until smooth and frothy.  Top with whipped cream and dust with cocoa, if desired.

Chicken Gumbo

With the first week of school coming to an end, Fall is in the air.  Well, maybe not technically in the air, or the calendar for that matter...but it should be.  Sorry...school supplies and pictures of children dressed in long sleeves evoke a lot of emotion in me.  So, I guess you could say, Fall is in my head and I can't get it out.  And nothing says fall quite like a pot of soup on the stove.  So in tribute to my "would be fall day", I would like to share with you one of my family's favorite soups.  My Mother found this recipe years ago in a magazine article sharing ways to use up that leftover Thanksgiving turkey.  She tried it and we have been eating it ever since.  So, dust off your soup pot, turn your air conditioner down and cozy up to a bowl of this amazing soup.

Ingredients:
1 Tbsp. vegetable oil
1 medium onion, diced
1 green pepper, diced
3 ribs of celery, halved length-wise and then sliced
2 quarts (8 cups) chicken or turkey broth
1 can of diced tomatoes
2 tsp. salt
1/4 tsp. pepper
1/3 cup long grain rice, uncooked
16 oz. frozen cut okra
2 cups chopped cooked chicken or turkey
2 Tbsp. chopped parsley
1 Bay leaf
Dash of Worcestershire sauce (or in our house a glug)

Directions:
Heat oil over medium heat in your favorite soup pot.  Saute' onion, pepper and celery slightly.  Add all remaining ingredients.  Bring to a boil.  Cover and reduce heat.  Simmer until veggies and rice are tender...about 20 minutes.
*A piece of cornbread is a great companion to a bowl of this soup.
**Also, in our house, we have a contest to see who gets the bay leaf.  That person has bragging rights until the next pot of gumbo is made.  Enjoy!

Taco Salad with Chunky Tomato Dressing


Even though my Mother's birthday is not until Sunday, we celebrated with her last night night, because she is leaving to go back home to Florida today.  I asked her to pick what she wanted for dinner.  She loves Mexican food, so she asked for Taco Salads.  Of course, I couldn't just pull out the packet of mix and add beef.  I had to find something suitable for a birthday dinner.  I hit the jackpot with this recipe.  It is super fresh tasting and oh-so-yummy...AND it is also very easy to make.  The base recipe is by Ellie Krieger and can be found in her cookbook entitled "So Easy".  I made some variations and put them into the recipe below.


Ingredients:
1-1 1/4 lb. lean ground beef
1 can of kidney beans, drained and rinsed
2 cloves garlic, minced
1/2 cup water
1 Tbsp. chili powder
1/8 tsp. cayenne pepper, plus more to taste
4 medium tomatoes, chopped
2 Tbsp. extra-virgin olive oil
handful of fresh chopped cilantro
1 lime
kosher salt
freshly ground pepper
2 hearts of romaine lettuce, chopped
1-2 cups shredded Mexican cheese blend
sour cream
2-3 green onions, sliced thinly
Bag of your favorite tortilla chips
Taco sauce (optional)

Directions:
Heat a large skillet over medium-high heat.  Add the beef and cook until no longer pink, breaking up the meat with a spoon.  Add the beans and garlic and cook for 2 minutes more.  Add the water, chili powder, and cayenne pepper and stir until well combined.  Cover the pot with a lid and put on low heat to keep warm, until ready to serve.

In a medium bowl, combine the tomatoes (with their juices), oil, and cilantro.  Add the zest and juice of the lime.  Add enough salt and pepper to suit your taste.

Put on your plate in this order:  chips, lettuce, beef mixture, tomato dressing, cheese, sour cream, onions.

**This is a great meal to serve buffet style and let each person fix their own plate.  Kids and adults alike will enjoy this dish!