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Sunday, August 26, 2012

Peach and White Chocolate Chip Scones

Peach and White Chocolate Chip Scones

Ok, so being from Utah these are not your normal "Utah" Scones.

While shopping a while back I stopped at our local bread store and they had "lemon scones" they were sampling, they were amazing. So last week when we peeled what was left of the peaches my in-laws had given us, I stuck them in the fridge, and all week all I have thought about what to make with them and this has been in the back of my mind, scones with peaches, and white chocolate chips.

3 cups Flour
½ cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
Zest from one Lemon (about 2 tablespoons)
4 tbsp Butter
¾ cup Milk
½ cup pureed Peaches
1/2 cup Dried Cranberries
½ cup chopped Dried Peaches
1/2 cup White Chocolate Chips

Pre-heat your oven to 375° and line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, baking soda, salt and lemon zest together it a mixer. Cut up the butter in small pieces and then add to the flour mix and mix it till it is in small pieces. In a blender  puree about ½ C canned peaches then add the milk, pour ½ of into the flour mix and mix together. Then add the rest and the cranberries, chopped peaches and chocolate chips and mix gently and only until it is all mixed, do not over mix it will make them tough.
Lightly flour a clean surface, split the mix in two and put the dough balls onto the floured surface. Flatten and mold them into two round discs, cut them into 8 slices.

Arrange on the baking sheet, you can get them close together, but make sure they are not touching. Bake for 15-18 minutes, until they are slightly golden. Take out of the oven, let cool on the baking sheet (this helps to keep them cooking) for 10 minutes then you can glaze them.

¾ cup Powdered Sugar
1-2 tbsp Lemon Juice- see below

Sift the powdered sugar into a small bowl, add 1 tbsp lemon juice, add a little if it does not run well,  mix with a fork, drizzle the glaze on the scones.  Wait a few minutes and drizzle some more, and repeat. If you put it all on at once you will end up with a puddle of glaze below.

I'm pretty excited to snack on these this week for breakfast. 
Hope you have fun Cookin'

Wednesday, August 22, 2012

Salmon Dinner

My 1st attempt at cooking Salmon.

Wow sorry about the gap between posts.  Guess you can tell I've been busy, this new job really picks up in the summer. That plus all the work getting the Davis County Fair's Dutch Oven Cook-off pulled off. Well that's another post.....

Any way at the fair we had a gentleman doing Dutch-oven Demos, he recently took a trip to Alaska and brought back some salmon, which he cooked at the demo then let everyone sample it.  I was hooked (pun intended).

So grocery shopping the other day they had a managers special on salmon. (Reel me in) Now remember from previous posts, my husband does not like seafood, (his loss). I picked up some chicken for him. So here is how I prepared my melt in your mouth salmon....

1st I flexed each fillet to make sure they were free of bones, there was only one I had to pull, so not too bad. I placed the fillets in a bowl, sprinkled them with salt, pepper, lemon pepper, dill, a little minced garlic and a drizzle of olive oil. Then I let them sit while I prepare the rest of dinner.

Dilly potatoes, I took my mandolin slicer and sliced up about 6 potatoes, rinsed them, and placed them around an 8" cast iron skillet, seasoned them with a little salt and pepper, then some minced garlic and chopped onion. I melted 1/2 Cup of butter and drizzled over the top of the potatoes and put them into a 450 degree oven for about 45 minute to 1 hour. Pulled them out and topped them with a little Colby Jack cheese. If you have bacon, yep, you can add some crumbled on the top.

Then I prepared the hubby's portion of dinner, salt, pepper, lemon pepper, dill, sprinkled on top of 2 Chicken breasts that I pounded to 1/4" (even size means even cooking). In the bottom of a Cast Iron I heated up about 3 tablespoons olive oil, 2 cloves of minced garlic, and 1 tablespoon chopped onion, once that started to sizzle I added the chicken breasts and cooked till the were golden brown over a medium high heat.

In another Cast Iron Skillet (yes I have 3 does that surprise you?) you could also use a Dutch Oven, heat about 2-3 tablespoons of olive oil over a medium high heat and place the salmon in the oil, moving it around, to making sure it doesn't stick, cook for a minute or two in then flip and cook for another minute, turn at least twice.

 I stuck a thermometer in mine, cause I'm kinda picky like that, and it temped at 130 degrees, I pulled them from the pan and put them on a plate with a little pat of butter.

I served them with lemon wedges. They melted in your mouth. I will be making this again, maybe when the hubby is at the cabin. (wink).

Try something new, taste something new, expand your food views, you may be pleasingly surprised.
Have Fun Cookin'

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