Sausage Pepper Jack Scones

This recipe is from my friend Debra at Debra's Kitchen. She does some great catering work and can be found on the Square in Liberty during the summer at the market.

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
1 ½ cups shredded Pepper Jack cheese
1 pound sausage, cooked (I use half regular and half spicy)
¾ to 1 ½ cup buttermilk

Preheat the oven to 400. In the mixer, combine the flour, baking powder and salt on low speed. With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add the cheese and mix just until blended.

Add the sausage and ¾ cup of the buttermilk to the flour and cheese mixture. Mix by hand just until all the ingredients are incorporated. If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time, until the dough is pliable and can be formed into a ball. Stir as little as possible to ensure a light-textured scone.

Remove the dough from the bowl and place it on a lightly flour flat surface. Pat the dough into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and ½ inch thick. Cut the dough into 8 equal wedges.

Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.

Honey-Glazed Chicken Thighs

Yum, yum, quick and healthy. This was originally published in Cooking Light magazine.

Serves 4

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin (or 1/2 t for less heat)
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler. Combine first 6 spice ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken (or just dip each piece in the mixture). Broil 1 minute. Remove chicken from oven and turn over. Brush other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Roasted Cauliflower

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Directions

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.