Tag: avocado

eats

Cheese Scones (Gluten Free)

ledtreats

Melissa here. I recently hosted Book Club! The main character of the book, “Eleanor Oliphant Is Completely Fine: A Novel” by Gail Honeymoon, lives life by a strict routine, and often eats and drinks the same things every day. Channeling Eleanor, I decided to create a themed evening. One of Eleanor’s favorite, repeated lunches is a cheese scone from a nearby Mediterranean restaurant. Despite the lack of cheese scone recipes in the American metric system, I converted a couple different UK recipes, and came up with these amazingly dense cheese and herb scones. With one of the Book Club members having to eat gluten free (She has Celiac Disease you guys, don’t judge.), I adjusted the recipe to use gluten free flour and baking powder.

img_3451
On left: Cheese scones.

Ingredients:

  • 2 cups gluten free flour
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon mustard powder
  • 4 tablespoons butter, salted, softened, cubed
  • 2 teaspoon of dry herbs
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup milk, divided
  • Variety of additional seasonings to taste

Directions:

  1. Preheat the oven to 425 degrees, and line baking pan with parchment.
  2. Sift flour, baking powder, and mustard powder and whisk together in medium bowl.
  3. Add softened and cubed butter to mixture and use hands to combine. Mix until mixture looks like breadcrumbs.
  4. Add dry herbs to mixture (I used oregano and parsley).
  5. Mix in 1 cup of cheese, reserving the rest to top scones with.
  6. Slowly mix in 3/4 cup of milk (1/4 cup at a time) until mixture becomes doughy. Reserve last 1/4 cup for brushing on top.
  7. Once you have a doughy mix, spread out on counter top. Cut into squares or circles OR spread out into a large 1/3 inch thick circle and cut into pizza-like slices (which is what I did).
  8. Lay on lined baking pan, brush with remaining milk, and top with remaining cheese.
  9. For additional flavor sprinkle with onion flakes, garlic powder, cracked pepper, and more dry herbs. (Or a variety of seasonings of your choosing!)
  10. Bake for 18-22 minutes until golden.
  11. Enjoy!

These were a huge hit at Book Club! Fortunately, there were plenty of leftovers, so Joey and I decided to take these Cheese Scones one step further. We made:

Cheese Scone B.L.A.T. Sandwiches

B.L.A.T. = Bacon, Lettuce, Avocado, and Tomato

The picture below speaks for itself, and our tummies were quite happy! Especially since instead of using mayo, we used Thunderbird Whitebird Sauce from Wassi’s Meat Market, which you can and should put on everything. To make these delicious sandwiches, all you have to do is slice the scone in half, fry a little on the cast iron, and top with all the delicious B.L.A.T. ingredients. IT WAS SO GOOD!

img_3463So next time you want to impress your Book Club who has just finished reading “Eleanor Oliphant Is Completely Fine: A Novel” by Gail Honeymoon or want an excuse to make a delicious Cheese Scone B.L.AT., look no further than right here.

eats

A Twist On Carne Asada

ledtreats

Inspiration Sparkers

Our twist on this Carne Asada recipe was inspired by this Primally Inspired Carne Asada recipe and this Mexican Food Journal Grilled Tomato Salsa recipe. Thank you for fueling us and our foodie fashion.

This Week’s Eats

We typically try to plan out our meals each week, and we spend the weekend grabbing the supplies we need. On Sundays, we prep as much as we can for the coming week (i.e. chopping vegetables, marinating meats, etc.). That way, it’s easy for one of us to take over dinner each night. We both take turns cooking, depending on our schedules. Joey does all of the grilling, and Melissa does most of the oven and stove-top meals.

Last Sunday, we prepped this incredible salsa recipe, because two of our weekly recipes called for salsa, including our Carne Asada recipe. Plus, we had been dying to make salsa on our Big Green Egg!

 

IMG_0179

Grilled Tomato Salsa (Paleo, Whole30)

This recipe makes about two cups of salsa. Here is our take on Grilled Tomato Salsa:

Ingredients

*Side note: I know our picture has two jalapenos, but we’re babies, and could only handle the heat of one blended in.*

Directions

  1. Peel and cut the onion in half, and season cut sides with Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt.
  2. Place all vegetables on Big Green Egg at 300 degrees indirect. (We smoked everything over apple wood chunks.)
  3. Watch vegetables until skins begin to char. This should take pproximately 45 minutes to an hour.
  4. Remove from grill and let vegetables cool down.
  5. Remove garlic cloves from bulb, some seeds from jalapeño, and skin vegetables the best you can.
  6. Place everything in the blender and mix for 15 seconds. (We wanted to make sure we had a chunkier salsa.)
  7. Add salt, pepper, lime juice, and cilantro to your liking.
  8. Serve warm or cold – and enjoy!

 

IMG_3308

Avocado Grilled Tomato Salsa (Paleo, Whole30)

The Carne Asada recipe called for a Tomatillo Avocado Salsa, but since we knew we were already prepping salsa, we just bought avocados to incorporate our twist on the recipe.

For our twist, take 3/4 cups of the finished Grilled Tomato Salsa and blend 1 1/2 small avocados. Garnish with extra cilantro on hand. Even after finishing our Carne Asada, we had to grab chips to enjoy more of this salsa! It’s delicious, nutritious, and very refreshing!

 

IMG_3309

Carne Asada (Paleo)

This recipe makes 3-4 servings. Here is our take on Carne Asada:

Ingredients

Directions

  1. Season flank steak with Wassi’s Classic Steak Rub, and dust with Lane’s BBQ Kapalua Rub about an hour before firing up the grill.
  2. Place seasoned steak on Big Green Egg at 400 degrees direct for 2.5 minutes per side.
  3. Remove from grill and let rest for 5-10 minutes.
  4. Cut the steak into 1/2 inch slices against the grain.
  5. Serve with the Avocado Grilled Tomato Salsa and enjoy!

Final Product Photo:

img_3311.jpg

The original recipe encourages you to serve with extra cilantro and lime wedges, but we’re just not that fancy – hah!