{"id":7340,"date":"2018-03-26T19:21:14","date_gmt":"2018-03-26T19:21:14","guid":{"rendered":"https:\/\/pcsrcs.com\/?p=7340"},"modified":"2019-02-05T19:53:30","modified_gmt":"2019-02-05T19:53:30","slug":"chef-jess-spring-recipe","status":"publish","type":"post","link":"https:\/\/pcsrcs.com\/newtheme\/chef-jess-spring-recipe\/","title":{"rendered":"Chef Jess – Spring Recipe"},"content":{"rendered":"

Scone<\/strong><\/p>\n

This recipe can have many variations exchanging the almond extract for vanilla extract and adding other nuts, dried fruit or other types of chips like white chocolate. This makes about 16 scones of medium size depending on how small or large you prefer to make your scones. I often will make \u201ctwo bites\u201d size scones when preparing for a crowd. Happy Cooking!<\/p>\n

Ingredients<\/strong><\/p>\n

Servings | 6-8<\/p>\n

3 cups all-purpose organic flour<\/p>\n

1 cup sugar<\/p>\n

5 teaspoon baking powder<\/p>\n

\u00be cup butter<\/p>\n

\u00bd cup sliced, almonds<\/p>\n

1 egg<\/p>\n

1 cup milk<\/p>\n

1 cup chocolate chips<\/p>\n

1tablespoon almond extract<\/p>\n

 <\/p>\n

Directions<\/strong>\u00a0<\/strong><\/p>\n

Preheat oven to 400\u00b0F Lightly grease the baking sheet, or (use parchment paper)<\/p>\n

    \n
  1. Combine first three ingredients, cut in butter with a pastry blender.<\/li>\n
  2. Add milk, eggs, and extract, mix well.<\/li>\n
  3. Add Chocolate chips and almonds and mix making sure not to over mix.<\/li>\n
  4. On floured surface roll dough into a \u00bc inch thick round with about half the mixture. Cut into 8 wedges.<\/li>\n
  5. Repeat with remaining mixture.<\/li>\n
  6. Bake 15 minutes in a preheated oven until golden brown.<\/li>\n<\/ol>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

    Deli Strata<\/strong><\/p>\n

    This is a great recipe for every day or a holiday brunch. Prep requires the strata to be refrigerated overnight for the ease of morning cooking. Definitely a crowd pleaser! Happy Cooking!<\/p>\n

    Ingredients<\/strong><\/p>\n

    Servings | 1-8<\/p>\n

    1 loaf day-old seeded rye (about 1 pound), sliced<\/p>\n

    8 ounces sliced smoked salmon<\/p>\n

    1 1\/2 cups shredded Havarti<\/p>\n

    10 large eggs<\/p>\n

    1\/2 cup sour cream<\/p>\n

    1 1\/2 cups whole milk<\/p>\n

    1\/4 cup chopped fresh dill<\/p>\n

    Kosher salt and freshly ground pepper<\/p>\n

     <\/p>\n

    For Garnish Once Cooked:\u00a0<\/strong>Capers, lemon wedges, and thinly sliced red onion, and additional fresh dill for serving<\/p>\n

    Variations:<\/strong> Cheese and sour cream may be omitted for a lower calorie option<\/p>\n

    Directions<\/strong><\/p>\n

      \n
    1. Shingle bread slices and salmon in an 8-by-12-inch (3-quart) baking dish. Sprinkle with cheese. Whisk together eggs, sour cream, milk, dill, 1\/2 teaspoon salt, and 1\/4 teaspoon pepper; pour over bread. Cover and refrigerate at least 2 hours and up to 1 day.<\/li>\n
    2. Preheat oven to 375 degrees with a rack in middle. Uncover and bake until cheese has melted and strata are puffed and golden about 30 minutes. Let cool slightly, then serve, with capers, lemon wedges, and onion slices alongside.<\/li>\n<\/ol>\n

       <\/p>\n

       <\/p>\n

      Jessica Wright C.E.C is a Certified Trainer, Chef, and PCS TrakNOW Implementation Specialist.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Scone This recipe can have many variations exchanging the almond extract for vanilla extract and adding other nuts, dried fruit or other types of chips like white chocolate. This makes about 16 scones of medium size depending on how small or large you prefer to…<\/p>\n","protected":false},"author":1,"featured_media":7354,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[],"class_list":["post-7340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nChef Jess - Spring Recipe - School Lunch POS | K-12 School Nutrition Software<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pcsrcs.com\/newtheme\/chef-jess-spring-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Jess - Spring Recipe - School Lunch POS | K-12 School Nutrition Software\" \/>\n<meta property=\"og:description\" content=\"Scone This recipe can have many variations exchanging the almond extract for vanilla extract and adding other nuts, dried fruit or other types of chips like white chocolate. 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