The Boss

Yesterday, I told my son to tell his sister to wear a sweater or sweatshirt to school. He said she wouldn't listen to him. So I replied, "Tell her you are the boss." Well, I guess I shouldn't have said that but I wanted her to listen to him. Excited, my son told both of his older sisters that he is the boss and they better listen to him per Mom. My younger daughter was not happy especially when her older sister confirmed that I made the youngest person in the house the boss. My son was more excited about just being boss since he didn't boss his sisters around. So last night, my youngest daughter was complaining that she is never the boss so I told her she could be boss today. She then informed us all that we better listen to her since she will be boss. Then I had to clarify that I was making her the leader. My children told me leader and boss was the same thing. I said it wasn't. I asked them what a leader was and I like my son's definition of a leader. To quote my son, he replied, "A leader guides the team through an adventure." What a great way to look at life. Guess what? My daughter has already reminded us that she is boss today. It will be an adventure.

My children told me these are the best biscuits they've had.

Baking Powder Biscuits
2 cups all purpose flour
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/4 cup shortening
1/4 cup butter
1 cup shredded Cheddar cheese
3/4 cup buttermilk

1. Line a baking sheet with parchment paper. 
2. Preheat oven to 450 degrees F.
3. In a large bowl, combine the flour, baking powder,  baking soda, and salt. Cut in the shortening and butter into the flour until it resembles coarse crumbs. ( I use my fingers with my daughters help but you can use a pastry blender or forks.)
4. Mix in the cheese. 
5. With a spoon, stir in the buttermilk until the mixture leaves the sides of the bowl and there is a soft, moist dough. (Add more milk if needed.)
6. On a floured surface, roll out the dough to about 1/2 inch thickness. 
7. With a floured 2 inch round cutter (or top edge of a glass), cut out the dough pieces and place on the baking sheet.
8. Bake for 8 to 12 minutes or until light golden brown. 
9. Serve warm.

Recipe adapted from Pillsbury The Complete Book of Baking cookbook.
One year ago................I made Petite Pavlovas.

Did you already know..........
-According to Psychology Today, leaders are made.
-It also says extraverts tend to make better leaders.
-There are many different leadership styles and ways for one to improve on being a leader.

Apple and Cheddar Scones

When we go apple picking, we pick an abundance of apples. My oldest daughter loves apples and she eats at least an apple a day. Maybe the saying is true, an apple a day keeps the doctor away. She is hardly ever sick. Well, I still have plenty of apples left. I knew it was time to get some baking done.

There are so many apple recipes out there. What should I make? Then my favorite friend gave me sharp cheddar for my birthday. I love cheddar. I remembered making a scone with apples and cheddar cheese last year. It is the only recipe I have ever made that combines cheddar with apples. Normally, I like my apple recipes sweet. These are so good. I can't tell you how well they are the second day since there are never any left. 

Apple and Cheddar Scones.

2 tart apples
1 1/2 cups all-purpose flour
1/2 cup sugar plus a little additional for the top

1/2 Tbsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, chilled and cut into cubes
3/4 cup sharp cheddar cheese, shredded
1/4 cup heavy cream plus 1 Tbsp for the top
2 large eggs

Directions:

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper.
3. Peel and chop the apples into chunks. 
4. Place in a single layer on the baking sheet.
5. Bake the apples about 20 minutes.
6. Let the apples cool completely.
7. Add the flour, sugar, baking powder, and salt to a food processor.
8. Add the butter and pulse about 10 times or until resembles course crumbs.
9. Add 1 egg and heavy cream. Pulse about 3 times. 
10. Add the cheese and the cooled apples. Pulse about 3 more times.
11. Generously, flour the working surface to roll your dough.
12. Pat the dough into a circle.
13. Line a baking sheet with parchment paper.
14. Use a 2 inch biscuit cutter.
15. Scoop the dough into the biscuit cutter to make 1 inch circle onto the baking sheet. 
16. Repeat but leaving about 3 inches apart between each scone. ***
17. In a small bowl, beat the 2nd egg with heavy cream.
18. Brush each scone with the egg wash and sprinkle sugar on top.
19. Bake about 15-20 minutes or until golden brown. 
20. After a minute, transfer scones to a cooling rack.
21. Let cool about 10 minutes. Enjoy!

***If you desire, you can freeze the scones at this point. Place the
cookie sheet in the freezer for about 30-60 minutes. After the scones are frozen, transfer the scones to a freezer storage bag. When ready to use, complete step 17 and bake for additional 5 minutes. I have done this and they still taste great!cookie sheet in the freezer for about 30-60 minutes. After the scones are frozen, transfer the scones to a freezer storage bag. When ready to use, complete step 17 and bake for additional 5 minutes. I have done this and they still taste great!
Recipe adapted from Smitten kitchen and originally from the cookbook The Perfect Finish.

Did you already know................

-The British tend to pronounce scone as rhyming with John.

-The United States tend to pronounce scone as rhyming with cone.

I pronounce scone as rhyming with cone but my children call it muffin top. However you pronounce it, you will call these delicious!

Chicken Enchiladas

When I lived in Colorado, I would always order blue corn enchiladas. I thought the blue corn must be the reason why they are so good. (I still think it is true.) Since I couldn't find any blue corn tortillas, I settled for the flour ones.

Enchiladas are my favorite Mexican food. What is yours? My children's would be the taco. I prefer crunchy but the rest of the family prefers the soft taco. I guess (sometimes) majority rules.

Chicken Enchiladas
3/4 cup chopped roasted red bell peppers (I used the jar)
1 can (4.5 oz) chopped green chiles
1 cup light sour cream
1 1/2 cups cheddar cheese
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp dried oregano
1 medium onion, chopped
1 tsp vegetable oil
3 boneless chicken breast
1 can (10 oz) enchilada sauce
6 flour tortillas

1. Preheat oven to 350 degrees.
2. Spray 13x9 inch baking dish with PAM cooking spray.
3. Chop the roasted red bell peppers.
4. In a bowl, add the peppers, chiles, 3/4 cup of sour cream, 1 cup of cheddar, cumin, garlic salt, and oregano.
5. In a medium skillet, heat the vegetable oil over medium heat.
6. Add the onion and chicken to the skillet. Cook for about 5 minutes.
7. Add the chicken and onion to the pepper mixture. Combine well.
8. Lay a tortilla flat and spread about 1 cup of the chicken mixture in the center of the tortilla.
9. Fold in the sides and roll the tortilla up.
10. Transfer the tortilla to the baking dish with the seam side down.
11. Repeat with the remaining tortillas.
12. Top the tortillas with the enchilada sauce.
13. Spread the remaining 1/2 cup of cheese on top of the rolled enchiladas.
14. Bake for 45 minutes.
15. Broil on high for 2 minutes if the cheese isn't nice and golden brown.
16. Let cool for about 5 minutes before serving.
17. Serve with sour cream, cheddar, onions, etc.

Adapted from Pillsbury Halloween October 2007 cookbook.

Did you already know..........
-Enchiladas are street vendor food in Mexico.
-Enchiladas have been around since the Mayan times.
-Enchilada means in chile.

Oh no, Mr. Bill