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.

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.