Bacon, Cheddar and Chive Scones & Happy 4 Years to US!

On August 8, 2012  Normy and I celebrated our 4 year anniversary!

 So we started our day off right by having Mimosas first thing!

 Mmmmm Champagne

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Champagne is like wine, it’s LOVE! Bubbly LOVE!

Oh I guess we should add some OJ to make it OK to drink in the morning eh!

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Need to get our Vitamin C…and maybe a little buzz while we are at it!

and then we decided to add bacon to the mix! Bacon is love too! and it’s our day and its all about the LOVE…

Recipe

2 cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
2 Tablespoons Sugar
4 Tablespoons Very Cold Butter, Cubed
1 cup Freshly Grated Cheddar Cheese
⅓ cups Chives, Chopped
12 slices Bacon, Cooked And Crumbled
¾ cups Cream, Or More As Needed, Plus 2 Tablespoons To Brush On
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The Scones
Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper.

In a large bowl, whisk together the flour,
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salt,
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baking powder
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and sugar.
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Using your hands, incorporate the butter
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until mixture is unevenly crumbly.
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Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve.

Mix in cheese,
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chives
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and bacon
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and make sure they are evenly distributed.
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Add ¾ cup of cream
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and work in with your hands.
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If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.
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Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick.
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Transfer the disk to your baking sheet.
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Using a knife, (I used a pizza cutter, works better)
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cut into 8 wedges and spread apart slightly on the baking sheet.
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Brush the tops of the scones with additional cream to help them brown while cooking.
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Bake for 20–22 minutes
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until scones are golden brown.
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Normy gives these scones a thumbs up!
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I melted a little butter in a pan
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and poured it over the scone for a little bit extra buttery goodness
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Then we had sushi for dinner that night at our place and went on a road trip!

Cheers to us and 4 years!

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I also made a video of us to for our special day…

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Fire Roasted Salsa

I always make salsa and I have a TOP SECRET recipe that I use and its only in my head! I usually make that salsa when I do make it. But I wanted to change it up this time and make a different kind. So I found this recipe and decided to make it for a little change! Super easy and delicious!

Recipe

1 large jalapeno, diced
2 cloves garlic, minced
1 small onion, chopped
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2 cans (15 oz) Fire Roasted Tomatoes
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1/3 cup cilantro, chopped
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1 lime, juiced
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1 tsp salt
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1/2 tsp black pepper
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Combine everything in a food processor.
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Process for 15-30 seconds.
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You want some small chunks, and everything to be blended together. Store in an air tight container in the fridge.
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Goes great on tostadas
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Crock Pot Beef Carnitas Tacos

Two Years ago: Cucumber tomato onion salad
Scallop and shrimps in white wine butter sauce 
Tomato mozzarella stacks topped with Jamie scrumdiddlyumptious pesto 
Honey soy baked chicken thighs
Hash brown quiche
Beer braised chicken

One Year ago: Easy garlic dill pickles
Italian pot roast

So when I went to make this dish, Normy was on vacation and I needed his help to put it in the crock pot for me. So I will give him the credit on this that he made it!

Recipe

2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped

for spice rub—

2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

for serving—
corn tortillas
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avocado slices
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cilantro ( I didn’t add this as I felt there was enough in the salsa, but you could add it)

your favorite salsa (check back for this salsa recipe)
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limes
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Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper.

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Turn heat on LOW and cook for 8 hours.
I am the great Norman who has prepared this dish!
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After 8 hours, remove meat from crock pot
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and shred with a fork.
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It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
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To serve, heat your corn tortillas in a skillet on the stove.
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Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.
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Enjoy with a margarita for best results.