Mexican Fritatta

Two words - EASY and YUM! :)

Ingredients:
5 oz pork chorizo
1/2 red onion, chopped
1 red bell pepper, diced
2 Yukon Gold potatoes, diced into small cubes
6 eggs, beaten
6 oz mozzarella cheese, shredded
salt & pepper
EVOO

1. Preheat oven to 375 degrees.
2. In a nonstick skillet, heat about 1 T EVOO over medium heat then brown chorizo, breaking up as it cooks, about 5 minutes.
3. Add onion & cook until just starting soften, 3-4 minutes.
4. Add bell pepper & cook until crisp tender, about 3 minutes.
5. Remove chorizo mixture to 8x8" baking dish & set aside.
6. Heat 1-2 T EVOO in same skillet then add potatoes, salt & pepper, cooking until golden brown & fork tender.
7. Return chorizo mixture to skillet & blend everything together, then place in baking dish.
8. Blend about 2/3 cheese with eggs, pour over potatoes & mix together. Top with remaining cheese & bake about 15 minutes, until eggs are set.

KITCHEN NOTE: Chorizo can be hard to find sometimes. Try substituting a spicy smoked sausage, halved & thinly sliced or diced.

Blueberry Orange Scones

This is my Aunt's recipe and one of my all-time favorites!

2 C flour
1/2 C sugar
1 T baking powder
1 tsp grated orange peel (use a microplane)
1 tsp salt
1/4 tsp baking soda
1/3 C crisco (I substitute half of this for butter)
3/4 C buttermilk
1 egg beaten
3/4 C frozen blueberries

TOPPING:
3 T melted butter
3 T sugar
1/4 tsp cinnamon
grated nutmeg

1. In mixing bowl, blend together 1st 6 ingredients.
2. Cut in crisco until small crumbles.
3. Add buttermilk and egg and fold together.
4. Pour out onto WELL-FLOURED surface and knead until manageable but still a little sticky.
5. Fold in blueberries.
6. Press out until about 1" thick and cut into 2" squares. A pizza cutter works well.
7. Place on ungreased baking sheet at least 1" apart and bake at 400 for 10-15 minutes. Watch closely so they don't burn!
8. While baking, mix topping to be spread over tops as soon as they come out of the oven.

NOTE: This recipe is almost like a biscuit or muffin. If you like a drier scone, add a little more flour.