Navajo Tacos

Ingredients
Indian Fry Bread

2 cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil for frying

Navajo Tacos 

(Note: we used a different taco recipe than the one at the source link.)

1 small yellow onion, diced

1 lb. ground beef

1 can black beans, drained and rinsed

Taco seasoning to taste

Toppings

Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Sliced black olives
Slice avocado
Pico de gallo
Cilantro

Instructions
Indian Fry Bread

1. In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
2. Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
3. Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.

Navajo Tacos

1. In a large skillet, combine the onions and meat cooking until meat is no longer pink.
2. Rinse and drain black beans and add to skillet.
3. Add taco seasoning to taste.
4. Place fry bread on serving dish and top with meat mixture.
5. Place any toppings you like on the base of fry bread and taco mixture, piling it high.

Notes: As noted above, we used a different recipe for the taco meat, so mostly I'm recording this for the fry bread recipe. Our taco recipe is simple and our kids like it. (We like it, too.) This probably would have been easy for Brittany, but I don't have a lot of experience making breads of any kind, and though my mom used made these occasionally this was my first time ever trying to make fry bread. I struggled a bit with the dough. It was quite sticky (solved by adding more flour) and I was only able to get 2 of my 8 discs to the recommended 6-inch size. The rest were smaller. Turns out they tasted really good, though, and the kids enjoyed the meal. Looking forward to having these again.

Source: House of Nash Eats

Blackberry Peach Cobbler Scones

Ingredients

Scones
2 1⁄2 cups all-purpose flour, plus more for dusting
1⁄3 cup granulated sugar
1 tablespoon baking powder
1⁄2 teaspoon kosher salt
1 1⁄2 teaspoons ground cinnamon
8 tablespoons cold unsalted butter, cubed
6 ounces blackberries, halved lengthwise
1 peach, cut into 1/2-inch dice
1⁄2 cup plus 2 tablespoons buttermilk
2 large eggs
2 tablespoons coarse white sugar or 2 tablespoons demerara sugar

Glaze
3 ounces blackberries
1 tablespoon granulated sugar
3-4 tablespoons lemon juice
1 1⁄2 cups confectioners' sugar

Directions

1. For the scones: Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine.
3. Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares). Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet.
4. In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes.
5. Preheat the oven to 425 degrees F.
6. For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries.
7. Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze.
8. Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the glaze.

Notes: It is unfortunate that the blackberry glaze looks a bit like ketchup, because it really is quite delicious. I really enjoyed these scones.

Source: Food.com