Cranberry Orange Scones

These scones are amazing.  A great use for fresh cranberries if you have them stored in your freezer like I do. If you don't you can use dried cranberries but you may have to adjust baking times as there will be less moisture in them.

I have made these scones twice this winter so I think that says something.  Next time I think I will add some walnuts or pecans.

CRANBERRY ORANGE SCONES

3⁄4 cup buttermilk

1 egg

2 3⁄4 cups flour

4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup butter

1 cup coarsely chopped cranberries (fresh or frozen)

1⁄2 cup sugar

1 rind grated from one orange

3 tablespoon butter, melted

3⁄4 to 1 cup confectioners sugar

little orange juice as needed

Preheat oven to 375F.

Beat buttermilk and egg with a whisk in small bowl and set aside.

In a large bowl, mix together flour, baking powder, baking soda and salt.

Cut in butter until mixture resembles small peas.

Mix in cranberries, sugar and orange rind.

Add buttermilk mixture and stir until soft dough forms.

Using your hands, form dough into a large ball and place on floured surface.

Knead just until it comes together.

Form into scones as desired. Should be 1 inch thick. Makes about 16.

Bake scones for 15-20 minutes. Maybe longer depending on how you shape them.

Mix butter, orange juice and confectioners sugar together to create glaze. Drizzle on scones while they are still warm.

Calabacita Soup

One of my favorite Mexican dishes to make in the summer is calabacitas when the vegetables are fresh.  This soup works great in the winter with my frozen vegetables and still packs a powerful flavor punch.

Epazote will give your dish a very authentic taste, but you dont have to have it.  Epazote is actually stink weed.  It has a lot of flavor, but you cant add too much.  You can find it in any Mexican Market or order is online.

Calabacita Soup

2 quarts chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
4 medium zucchinis
1 teaspoon epazote
2 cloves garlic minced
1/4 cup roasted pablano peppers (canned chilis work too)
2 cups corn
s and p

Saute onions and zucchini in oilve oil and butter and cook until onions are transluscent.  Add garlic, cook one minute more.  Add remainder of ingredients except corn. Simmer gently for 20 minutes. Add corn, cook a few minutes more.  Serve.  Add a dollop of sour cream if you like.  I was going light here.

Teriyaki Meatballs

Didnt forget about you all, just adjusting to changes here at our house.  I am back to work full time.  I have to get into the rhythm of my new schedule.  I could wax on poetic about change but I will spare you what you already heard a million times.  It just is what it is!

These are delicious!  Next time I will try pork mixed in with the beef.


TERIYAKI MEATBALLS

2 lb ground beef
2 large egg, well beaten
4 green onions, thinly sliced
2 cloves garlic, finely minced
2 t ginger, minced
1 T soy sauce
2 t sriracha sauce, or hot sauce, optional
1 cup plus panko breadcrumbs

Sauce
2/3 cup soy sauce,reduced-sodium
1 1/4 cups water
1 tsp ginger, minced
1 clove garlic, minced
1/2 cup brown sugar
3 Tbsp honey
1/4 cup cornstarch
1/4 cup water, cold
1 Tbsp sesame seeds

Mix together all the ingredients for the meatballs, saving the panko crumbs as the last addition.  Form into small balls.  Bake in the oven in a single layer on a cookie sheet.

In a saucepan, combine soy sauce,  1 1/4 cups water, ginger, garlic, brown sugar, honey.  Heat until it comes to a boil.  In a small cup ix together cold water and cornstarch.  Pour into saucepan,  Keep stirring and bring to a boil.  Once thickened, turn off heat.  Add meatballs to sauce.

Garnish with sesame seeds.