Preheat the oven to 375°F. Lightly grease a baking sheet.
In a food processor, combine the dry ingredients and spices. Add the cold butter and pulse just until the butter is finely intermixed with the flour. Add the buttermilk and pulse just until combined. (Do not overmix the dough.). Spoon onto the baking sheet to form 6 to 8 shortcakes. Bake until lightly golden, about 20-25 minutes.
Combine the berries & sugar. Leave strawberries to sit 20-30 minutes. If using blueberries, heat the berries and sugar in a saucepan over medium heat until the berries begin to release their juices. Allow to cool.
Slice the shortcakes in half. Top with berries and whipped cream.
Shredded Pork Wraps with Lemon Coleslaw
Fresh Pork Roast
Flavorful barbecue sauce
Wraps or flour tortillas
1 lb cabbage, sliced or shredded (@ 4 cups)
2 carrots shredded
½ c. green or mild onion thinly sliced
½ c. chopped parsley
½ c. mayonnaise
½ tsp grated lemon zest (the yellow peel)
4 tsps fresh lemon juice
1 tsp sugar
Salt & pepper to taste
This recipe is easy to prepare with the use of a crock pot and a food processor.
Salt & pepper the pork and place in a crock pot with ½ c. barbecue sauce on Low for 8 hours. Remove to cool and shred the meat with your fingers. Combine the shredded meat with additional barbecue sauce if desired. Warm gently in a sauce pan.
In a food processor, slice or coarsely shred the cabbage. Shred the carrots. Prepare the onions and parsley. Mix the sauce ingredients and combine with the vegetables to make the coleslaw.
Place barbecued pork and lemon coleslaw on the soft tortillas, fold in one end and wrap around the ingredients.
Herb-Roasted Chicken
One 3- to 4- lbs chicken
1 tsp. finely chopped rosemary
1 tsp. thyme
1 tsp. oregano
(¼ tsp cayenne pepper flakes, optional)
½ tsp salt
¼ tsp black pepper
1 Tbsp olive oil
1 clove garlic
Preheat oven to 375° F.
Mix herbs, oil, and garlic to make a paste. Rub all over the chicken. Loosely tie the legs with string and tuck in the wings. Set the bird in a roasting pan without a rack and cook for 1 hour. (10-15 minutes more for larger birds.) Let the bird rest while gathering the pan juices. Skim off the layer of fat and serve the chicken moistened with the juices.
