Country Scones

 

Country Scones

Ingredients

• 1/2 c. dried currants

• 2 c. flour

• 3 T. packed brown sugar

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1/3 c. butter

• 8 oz. sour cream

• 1 egg yolk beaten

• 1 egg white

• 1 T. coarse sugar

Instructions

1. Place currants in a bowl; pour water over the currants to cover. Let stand 5 minutes; drain well.

2. In a large bowl, stir together flour, brown sugar, baking soda, baking powder and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the currants; toss until mixed. Make a well in the center. Combine the sour cream and egg yolk; add all at once to the dry mixture. Using a fork, stir just until moistened.

3. Turn the dough out onto a lightly floured surface. Knead by gently folding and pressing 10 - 12 times. The dough should be nearly smooth. Divide in half. Pat each half into a 6-inch circle about 1/2 inch thick. Cut each circle into 6 triangles. Slightly beat the egg white with 1 T. water then brush the tops of the scones with this mixture. Sprinkle with coarse sugar. Place 1 inch apart on an ungreased baking sheet lined with parchment paper.

4. Bake at 425 degrees for 12 - 15 minutes or until lightly browned. Cook on a wire rack for 10 minutes. Serve warm. Makes 12 scones.

Jambalaya

 

Jambalaya

Ingredients

• 3/4 lb. andouille sausage

• 1 large boneless skinless chicken breast

• 2 bell peppers

• 1 large onion

• 2 c. chicken broth

• 1 30 oz. can diced tomatoes

• 1 T. minced garlic

• 2 T. Cajun seasoning

• 1/2 tsp. salt

• 1/2 tsp. ground pepper

• 1 1/2 c. uncooked brown or white rice

• 1/2 lb. uncooked shrimp peeled and deveined

Instructions

1. Slice sausage into 1/4 inch thick slices. Remove the tails from the shrimp. Chop chicken into 1” pieces. Dice the green peppers and onion.

2. Add the sausage, chicken, bell peppers, onion, chicken broth, tomatoes, minced garlic, Cajun seasoning, salt and pepper to a slow cooker. Cover and cook for 3 to 4 hours on low. Stir in the rice and cook another 1 - 2 hours until the rice is tender.

3. About 20 minutes before serving, add the shrimp and cook for another 15-20 minutes. Stir and serve hot.

Notes

If you don’t care for one of the proteins in this dish, just leave it out and add more of another protein. If you want it spicier, add 1 or 2 diced jalapeños with the green peppers. Gourmet Simplified sells a great Cajun seasoning - Wham!. You can contact us at gourmetsimplified@gmail.com for prices and shipping information.

Monkey Bread in the Slow Cooker

 

Monkey Bread in the Slow Cooker

Ingredients

• 24 frozen dinner rolls

• 18 T. butter

• 1 1/2 c. packed brown sugar

• 3 T. ground cinnamon

Instructions

1. Place the frozen dinner rolls on a cutting board to thaw, about 15 to 30 minutes. Meanwhile, melt the butter in a medium bowl, In another bowl, combine the brown sugar and cinnamon.

2. Add 1/4 cup of melted butter to the bottom of a 6 quart slow cooker, brush the butter up the sides.

3. Cut each dinner rolls into fourths. Put a handful of the pieces into the melted butter. Stir to coat. Remove with a slotted spoon. Toss in the cinnamon sugar. Remove from the cinnamon sugar with a fork. Place the pieces in the slow cooker. Continue with all the dough pieces. Pour any remaining brown sugar mixture over the top of the dough then pour any remaining butter over the top. Cover and cook on high for about 2 hours. Start checking the center pieces of dough after 1 hour 45 minutes to see if it is done.

4. Can be served with a cream cheese frosting drizzle if desired.

BBQ Brisket Sliders

 

BBQ Brisket Sliders

Ingredients

• 4 lb. beef brisket trimmed

• 2 tsp. chile powder

• 2 T. olive oil

• 1 1/2 c. cola

• 1 14 oz. can fire-roasted crushed tomatoes

Instructions

1. Trim the brisket and pat it dry. Rub the brisket with chile powder, salt and pepper. Then rub olive oil all over the brisket. Cut into 6 equal pieces. Heat a large skillet over medium heat. Add the meat to the hot skillet and brown on both sides. As pieces are cooked, place them in a large slow cooker.

2. Pour the cola into the skillet to deglaze the pan. Pour the cola mixture and the tomatoes into the slow cooker. Cover and cook on high until the meat is tender, about 6 hours.

3. Transfer the meat to a plate. Let it cool slightly then shred the meat with 2 forks. Skim the fat from the top of the juices in the crockpot. Add the shredded beef back to the crock pot and keep warm.

4. Serve on small potato rolls with sliced dill pickles.

Peppered Bacon Snack Mix

 

Peppered Bacon Snack Mix

Ingredients

• 3 c. crisp hexagon or square cereal

• 1 c. small pretzel twists

• 1/2 c. honey roasted peanuts

• 1/2 c. small cheese crackers

• 3 T. butter

• 1 T. brown sugar

• 1/8 tsp. cayenne pepper

• 1/4 tsp. chili powder

• 1 tsp. freshly ground black pepper

• 6 slices precooked packaged bacon

Instructions

1. In a 13" x 9" nonstick pan, combine cereal, pretzels, peanuts and crackers.

2. In a small saucepan, combine butter, brown sugar, cayenne and chili powder. Cook and stir over medium heat until sugar dissolves. Drizzle over cereal mixture. Stir until evenly coated.

3. Bake mixture at 350 degrees for 20 minutes, stirring every 5 minutes.

4. Place bacon on a paper towel lined plate. Sprinkle with pepper and press the pepper into the bacon. Cover with another paper towel and microwave until crisp. Cut the bacon with kitchen scissors into small pieces. Add into the cereal mixture. Stir and cool completely. Store in an airtight container in the refrigerator for up to 3 days.