Recipes, Tips and How To’s

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scones2

Chocolate Chip Scones

2 cups unbleached all-purpose flour

1/3 cup plus 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter,

3/4 cup miniature semi-sweet chocolate chips

3/4 cup chilled buttermilk

1 large egg yolk

1 teaspoon vanilla extract

Milk (for glaze)

Pre-heat oven to 400 degrees

1. Butter and flour baking sheet. 2. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. 3. Add butter and rub in with fingertips until butter is reduced to size of rice grains. 4. Mix in chocolate chips. 5. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. 6. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. 7. Gather dough into ball. 8. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. 9. Transfer wedges to prepared baking sheet, spacing 1 inch apart. 10. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. 11. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. 12. Serve warm.

 

 

peas
Purple Hull Peas or Black Eyed Peas

INGREDIENTS

2 large smoked ham hocks (about 1 pound)
3 large smoked pork neck bones (about 1 pound)
5 ounces thinly sliced salt pork
10 to 12 cups water
8 cups shelled fresh purple hull or other field peas (about 2 pounds)
1 small yellow onion, sliced
2 fresh okra pods
1//4 teaspoon seasoned salt, or to taste
1//4 teaspoon garlic powder
1//2 teaspoon ground black pepper

1. Rinse the ham hocks, neck bones, and salt pork. Place them in a large pot and cover with water. Bring just to a boil, reduce the heat, and simmer for 1 hour. Skim away any foam from the surface. Taste the cooking liquid. If it is too salty, discard 1 cup at a time and replace it with fresh hot water until the flavor is adjusted to your taste. If the liquid is bland, continue simmering to concentrate the flavors. Discard the solids.

2. Return the cooking liquid to a simmer. Stir in the peas, onion, okra, seasoned salt, garlic powder, and pepper. Cover and simmer until the peas are tender, but not falling apart, 45 to 60 minutes. (The fresher the peas, the more quickly they cook.) Check the seasoning and serve hot.

3. If desired, you may pull meat off the ham hocks and add it to the dish before serving.

Makes full 8 servings

Note: Dried peas may be used but should be soaked prior to cooking.

hwcornbread
Hot Water Cornbread

2 Cups -Yellow or White meal
2 Cups -Rolling/Boiling Hot Water
1/2 tsp salt
Pinch of sugar (optional)

-In a mixing bowl combine all of the above ingredients
-Gradually add water beginning in the center.
-Mix water and cornmeal until thoroughly moist .
-Mold pone size by choice, occasionally wetting hands.
-In a heavy iron skillet, heat cooking oil. Test by dropping a small pinch of mixture to check the heat.
-Add pones to hot oil and brown to liking on all sides. Remove and drain any dripping oil.
(Recipe can be doubled)
Courtesy of my Mama
Enjoy!

 

Protein Bar

One whole (soft ripe) Banana

1 cup of Oatmeal (dry uncooked)

1/2 C of creamy peanut butter

1 TB dried cranberries

  1. Beat (or puree) banana with peanut butter
  2. Mix in Oatmeal
  3. Spoon mixture into a large piece of Saran wrap and shape into a 5 to 6 inch log. Wrap tightly and freeze.
  4. When ready to eat, remove from freezer and slightly defrost. Cut into 1/2 inch pieces and store in refrigerator until ready to eat.  Bar will last 3 to 4 days in refrigerator if kept wrapped tightly.

 

Snack Mix

1/4 c  black forest ham chunks

1/4 c wax cheddar cheese cubes

12 whole raw almonds

1 1/2 TB dried cranberries (Craisins)  or dried blueberries

Mix together all the ingredients and store in an air tight plastic container in the refrigerator.

(1 serving)

 

Chicken Thighs with Leeks, Mushrooms and Tumeric

Ingredients

  • 6  boneless, skinless chicken thighs, trimmed of fat
  • 1 ½  tablespoon all-purpose flour
  • 3 teaspoons extra-virgin olive oil, divided
  • 2  large leeks, white and light green parts only, diced
  • 1/2 yellow onion chopped
  • 4 ounces  mushrooms, stemmed and sliced
  • 3 minced cloves of garlic
  • 1/2 cup reduced-sodium chicken broth
  • 1 white cooking wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 TB Tumeric
  1. Place chicken on a plate and sprinkle with salt, pepper and garlic powder. Let chicken marinate at least an hour.
  2. Heat  oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.
  3. Add  leeks,onions, garlic and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.Sprinkle  flour over the vegetables and stir to coat. Add broth, wine, salt, pepper,Italian seasoning, garlic powder and Tumeric. Bring to a simmer.
  4. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, about 10 mins. Adjust seasonings. Continue cooking uncovered until liquid is slightly thickened. Serve over brown rice.

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