 Super quick weeknight meal can be made in under 30 minutes, add in a side salad, some steamed vegetables and this is a complete meal. I love the taste of the balsamic. Enjoy! Diane Ingredients: 2 pounds fresh chicken sausage 2 cups chicken stock, I use my home canned (recipe here) 1/4 cup balsamic vinegar 2 tablespoons extra-virgin olive oil 1 large sweet onion, sliced Put all ingredients in a large high sided sauté pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve over cooked egg noodles. This recipe can be cut in half.
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Over the years I've baked up many scone recipes - each have slight variations that usually stem from cultural/geographical differences. The one common thread running through each recipe is that they are all fantastic tasting and all are tried and true!! If you want decadent, savory, fruity or sweet - this is the place to pick one to try!! or TRY THEM ALL! Enjoy! Diane
 I have a lot of recipes for scones and this is one of my favorites. This recipe works well with raspberries too (I cut my raspberries in half for this recipe, if they are larger then I quarter them.) It's important to refrigerate these once cooled, for longer storage. We pop the scones in the toaster oven to warm them up and serve with a little butter or strawberry jam on the side. Enjoy! Diane Homemade Strawberry Scones makes 16 scones Ingredients Scones: 2 cups strawberries; cleaned, stemmed and cut into small pieces 2 cups all-purpose flour 3 Tablespoons sugar, divided 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 6 Tablespoons unsalted butter 2/3 cup milk Topping: 1 egg, whisked for egg wash 2 Tablespoons demerara sugar Directions Preheat oven to 400 F degrees. Clean and cut the strawberries into small pieces, add to a bowl with 1 Tablespoon of the sugar. In a separate large bowl, place the flour, salt, baking powder and remaining sugar. Add the butter and using 2 knives or a pastry blender start cutting into the butter. Use your hands if necessary but the mixture needs to resemble small peas. Add the strawberries to the bowl and coat well with the dry mixture. In a small bowl mix the egg and milk together then add to the flour bowl. Using a spatula mix everything well. Add in more flour, as needed, if dough is too wet (if it sticks to your hands too much.) Turn dough onto a well floured surface and shape into two equal rounds. Cut each round of dough into 8 triangles, just like you would cut pizza and place the triangles over a cookie tray lined with parchment paper. Brush the tops of the scones with the egg wash. Sprinkle the tops of the scones with demerara sugar. Bake for 20 to 30 minutes or until golden brown. Kitchen Tip: The butter in scones needs to be super COLD. IF you've handled your dough too much, you will want to set your scones in the freezer for at least 15 minutes before baking. In the Winter, its cold enough here that can I set my baking tray, covered in saran, outside on our patio table to chill before baking.  **Guest Post by: JD Provence** Grilled Chicken Fajitas with Pico de Gallo
Chicken Fajitas Marinade: 1 jalapeño 3 cloves garlic 3 Tablespoons lime juice 2 Tablespoons olive oil 1/2 teaspoon sea salt 1/2 teaspoon pepper Directions: Purée above ingredients. Place 2 large or 4 smaller chicken breasts between 2 layers plastic wrap and pound flat, to about 1/2” thick. Use a baking dish to lay chicken in, make sure to coat both sides of chicken well with marinade and refrigerate 1 hour. Remove chicken from marinade and grill 15-20 minutes, until preferred doneness. Serve sliced grilled chicken with warmed tortillas, grilled sliced sweet peppers & onion, *pico de gallo, guacamole and tortilla chips. *Pico de Gallo 1 red bell pepper 1 - 2 jalapeños, seeds and core removed 1 small sweet onion 1 cup diced tomato 1 small orange, peeled, seeded, membrane removed 3 Tablespoons lime juice 1 Tablespoon olive oil 1/2 teaspoon chili powder salt and pepper to taste Cilantro to taste, optional Directions: Dice all vegetables to desired uniform size, mix ingredients well, cover and refrigerate at least 1 hour before serving. Guest Recipes by: JD Provence for Canning and Cooking at Home |
