Jalapeño Cheddar Scones

Hot Ones
The growing season in California this year has been bizarre, to say the least. It is the first week of October and my tomato plant is finally producing tomatoes at a rate that would normally happen in early August. On top of that, I have two chili plants that are producing Fresno and Jalapeño chilies that are nuclear hot.

I love jalapeños because they are relatively mild but still give you that spicy chili punch of flavor. The chilies that I am pulling off of my plant are volcanic. A few weeks ago, I decided to pickle some of them because we are a family that likes nachos and nachos are better with some pickled jalapeños. I will generally open the windows in my kitchen when I do this because the gases from the chilies can make your eyes water.

These chilies? We ended up opening every door and window in the house. It permeated every corner. It was like someone had emptied a can of pepper spray in the living room. The good news is that pickled jalapeños generally mellow once you process them and let them sit a bit…or so I thought.

Last week my husband was working from home and decided to use the canned chilies in a quesadilla. According to him, he didn’t use that many chilies. But, his idea of not a lot is other people’s pile it on. His text said that his entire mouth was numb. That lasted for an hour. And yet, a few days later, he went back for more. Feel the burn, indeed.

Since it’s been on the cooler side lately, I made a batch of chili to have on hand for the nights that I just can’t. I’m one of those people who can’t eat chili without some cornbread or something carb-y to go with it. I’m going to take a chance that baking with my chilies will result in good flavor and not harm my family. And, these Jalapeño Cheddar Scones are a perfect accompaniment to a hearty bowl of chili….

Jalapeño Cheddar Scones Recipe
Adapted from Bake It with Love
Yields 8 to 12 scones

These Jalapeno Cheddar Scones are big on flavor and loaded with cheddar and jalapeños. They are great at dinnertime—especially alongside a bowl of chili. Read more…

Brie Toasts with Bacon Plum Jam

The Evolution of the Crawdad Lunch
In our family, we have a phenomenon known as the Crawdad Lunch. Crawdad Lunch does not, in fact, include any crawfish. Crawdad Lunch was born on the shores of Lake Tahoe when my nephews and my kids refused to come back to the beach to eat a sandwich because they couldn’t tear themselves away from fishing for crawdads off the pier.

An authentic Crawdad Lunch consists of salami, crackers (usually Ritz or Wheat Thins), and some sort of sliced cheese. On a good day, some fruit would have also been consumed. But, you know how that goes.

The Crawdad Lunch has evolved over the years. But, each and every kid still eats it to this day—parents too. The Ritz crackers will make the occasional appearance. But, lately, all the components have become more sophisticated. Though let’s be real, a lot of what goes into making the perfect crawdad lunch depends on what you have on hand.

Salami is still a staple. But, prosciutto, Coppa, or even a lovely little country pate will work. The sliced cheese has graduated from your basic Colby Jack to some tangy Irish Dubliner, a nutty Toma, or a creamy Brie. Bonus points if you get the snack-sized Brie. Fresh mozzarella is also a great choice. Fruit or veggies are no longer optional. I like the crunch of grapes or apples, but cold cucumber slices or carrots can bring the same satisfaction.

Lately, I have been adding some spreads to my crawdad lunch. Sometimes a little fig jam and other times a little pepper relish, or, my favorite, some pimiento cheese. Essentially, Crawdad Lunch is your own personal charcuterie board. And, I love me a good charcuterie board. Crawdad Lunch is just how I justify not sharing….

This recipe for Brie Toasts with Bacon Plum Jam is easily adapted for a Crawdad Lunch. You can slice some brie and put it on a slice of toasted baguette or a cracker. Or, for the truly unapologetic cheese lover, just dollop a little bit of the jam on the brie bites and shove it all in your mouth…heaven!

Brie Toasts with Bacon Plum Jam Recipe
Adapted from Taste of Home
Yields about 30 toasts Read more…

African Style Roasted Veggies

Hot and Veggie
When the weather is hot, I go veggie-heavy. This is by no means a revolutionary way of life. I know plenty of people who do this. Frankly, when the temps are above, say, ninety degrees, eating any kind of normal protein just seems heavy. Presenting me with a lovely and bright ceviche though, will change my mind.

My problem is I tend to get hungry later when I go full veggie. It’s a struggle I’ve dealt with forever. It’s why I am not a salad person. I will eat salad, but it won’t be the whole meal. Adding some grains or pasta helps, though. As does adding a lot of flavor. This recipe for African Style Roasted Veggies has lots of African flavor.

I made this last week when it was warm but before it got too hot to turn on the oven over the weekend. If you were looking for a recipe to try the Fonio we just brought in, this is the perfect thing. It’s also the answer for a veggie garden that has finally started producing. (It’s been a weird growing season.)

*Note-Plantains make a great addition to this recipe but can be hard to find. We have stocked them over the years in the store. But, have found that the day-in day-out demand for plantains just isn’t there. However, the recent rise in popularity of Caribbean flavors means that we are looking to bring them back in. Keep an eye out in the produce department.

African Style Roasted Veggies
Adapted from Africana by Lerato Umah-Shaylor
Yields 4 servings Read more…

Breakfast Casserole

Casserole Comfort
I consider all breakfast foods comfort foods. It’s all of the carbs and fatty meats. Whipping up a plate of scrambled eggs after a difficult day can sometimes make all the difference. (Bonus points if you wrap said eggs in a tortilla because…carbs.) And while perfectly scrambled eggs can be a warm blanket for your soul, they can be made transcendent by the addition of so many wonderful things. (Also, a great way to use up what’s in your produce drawer.)

If I had to pick my favorite bite of egg it would include eggs, potatoes, green onions, and cheese (glorious cheese!) I am also open to the addition of sausage or bacon as well as chilies or bell peppers. But, the foundation will always be eggs, potato, green onions, and cheese hereto after known as EPGC bite.

The potatoes can be home fries, hash browns, or tots. Though, I think tots work best. (I have a serious weakness for tots.) The ideal cheese is generally cheddar, but I won’t turn away some gruyere or a lovely pepper jack. Nine times out of ten, if I were eating scrambled eggs straight up, I would go with a sausage chaser. But, when everything is all mixed together, I like the flavor of bacon. There’s something about the smokiness of the bacon with the cheese and potato that hits just right.

Below is a recipe for a breakfast casserole. This is what I think of when I am craving that EPGC combo.

Breakfast Casserole
Yields 8 servings

This casserole can be assembled the night before. Just slide it in the oven in the morning. Read more…