Strawberry Scones

 

Strawberry Scones

 

1/3 cup sugar
18 g freeze-dried strawberries, pulverized
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter, diced into cubes
1/2 cup sour cream
1 egg

1 teaspoon vanilla bean paste

Glaze
3 tablespoons butter, melted
1 cup powdered sugar
1/4 teaspoon vanilla extract
2 tablespoons heavy cream
4 g pulverized freeze-dried strawberries

Instructions

1. Combine the sugar and pulverized strawberries in food processor. Add in the flour, baking powder, baking soda, and salt.  Pulse to combine. Add in butter, pulse to combine until mixture has formed a coarse meal.

2. In another bowl, combine the sour cream, egg, and vanilla. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Using your hand, knead together to form dough into a ball and make sure all the dough crumbs are combined into the dough.

3. Place on a lightly floured surface and form into a circle about 7″ wide. Cut into 8 triangles. Place on a parchment paper lined baking sheet and freeze for at least 30 minutes (or longer).

4. Preheat oven to 400° F while dough is chilling.  Remove dough and baking sheet from freezer and place directly into preheated oven.  Bake for 16-17 minutes or until starting to lightly brown around the edges.

5. To make the glaze, combine all ingredients in a small bowl. When scones have cooled, spoon glaze evenly over each scone. Let set, then repeat to double-glaze if you have any left.

Note: I pulverize the whole bag of freeze-dried strawberries in the food processor and then reserve 4 g for the glaze before adding the sugar to the food processor in step one.

Loaded Potato Soup

 

Loaded Potato Soup

½ stick butter
1 onion, diced
4 cups water
1 pouch (4 oz.) Loaded Baked instant mashed potatoes
2 cans (14.5 oz., each) diced new potatoes, drained
1 can (12 oz.) evaporated milk
½ tsp salt
1/8 tsp pepper
1 package (2.8 oz.) fully cooked bacon pieces
1 cup (4 oz.) sharp cheddar cheese

Optional garnishes:

Bacon bits
Shredded cheddar cheese
Sour cream
Chives

 

Melt butter in a 5 quart saucepan or Dutch oven over medium heat.  Add diced onion and sauté until onion is soften, but butter is not browned.  Add 4 cups of water and increase heat to high.  Bring water to a boil and then stir in instant potato mix.  Quickly stir to completely moisten all the potato mix.  Add diced potatoes, evaporated milk, salt and pepper.  Bring mixture to a boil then reduce heat to low.  Add bacon pieces and simmer for about 15 minutes.  Stir frequently.  Add cheese during the last couple minutes of simmer time.  Stir well to make sure cheese is melted and well incorporated into soup.  If mixture is too thick, add enough water to reach desired consistency.  Garnish individual bowls of soup, if desired.

 

Yield: 4 - 6 servings

Lemon Blueberry Bread

 

 Lemon Blueberry Bread

1/3 cup butter, melted
1 cup sugar
3 Tbsp lemon juice
2 eggs
1-1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp grated lemon peel (or 1 Tbsp lemon extract)
1/2 cup chopped pecans
1 cup fresh blueberries

Glaze:
2 Tbsp lemon juice
1/3 cup sugar

In a large mixing bowl, beat butter, sugar, juice and eggs.  In a separate bowl, combine flour, baking powder, and salt.  Stir flour mixture into egg mixture alternately with milk.  Fold in lemon peel, pecans, and blueberries.  Pour into a greased 8 in. x 4 in. x 2 in. loaf pan.  Bake at 350 F for 60 - 70 minutes or until bread tests done.  Cool in pan for 10 minutes.  Meanwhile, combine glaze ingredients.  Remove bread from pan and drizzle with glaze.  Cool on a wire rack.  Yield: 1 loaf

Note:  I added more sugar to the glaze, because it seemed too thin.  I also heated the glaze to dissolve the sugar and then cooled it back down before drizzling it on the bread.

Strawberry Salsa

2 fresh jalapeño chilies, finely chopped
2 cups finely chopped strawberries
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice
1/2 teaspoon salt
1 teaspoon sugar

Directions:
Combine chilies, strawberries, onion, cilantro, lime juice, salt and sugar in a medium bowl. Mix gently to combine. Salsa can be made several hours before serving and chilled. Yield: 3 cups.

Serve with tortilla chips or as a garnish for Quesadillas.

Roasted Asparagus

(from Food Network)

2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
grated or shaved Parmesan cheese

Preheat oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches.  Spread the spears in a single layer on a baking sheet lined with non-stick foil.  Drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 - 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.  Arrange the roasted asparagus on a serving platter and top with some Parmesan.  Serve warm or at room temperature.

Lemon Pepper Imitation Crab

1 pound  imitation crab meat

1 stick  butter

¼  onion, chopped

¼  bell pepper, chopped

1 lemon

¼ tsp lemon pepper seasoning

In a small saute pan, melt butter.  Add onion and pepper; cook.  Cut lemon in half.  Put crab in a bowl.  Squeeze half of the lemon over the crab.  Add lemon-pepper seasoning to crab.  Add onions, peppers, and butter to crab mixture.  Toss to coat.  Transfer to 11x7 casserole dish.  Thinly slice remaining half a lemon.  Top crab mixture with lemon slices.  Bake at 400˚ for 20 minutes.  Yields 3-4 servings.

Side dish options: roasted asparagus,  Knorr's brand Herb & Butter rice sides