Archive | May, 2014

The Best Pancakes

12 May

chocolate chip pancakes

I love pancakes every so often and I really didn’t like  all the recipes I found.

After trial and a lot of error I found a recipe in my Bible.

My Bible is The Joy Of Cooking.

This is one of the best cookbooks.

My book is 40 years old, thread bear and is still my go to book for anything.

I will give you her basic recipe and then my changes.

1 1/2 cups sifted flour

1 teaspoon salt

3 tablespoon sugar

1 3/4 teaspoons double acting baking powder

1 to 2 beaten eggs

3 tablespoons melted butter

1 1/4 cups milk

Mix all the dry ingredients and mix with all the wet ingredients.

Thats it !

Cook on a hot buttered griddle until bubbles form, then flip and serve.

My version is to follow the recipe except substitute and delete some things.

Add 1/2 teaspoon vanilla extract

Reduce the milk by 1/4 cup and add 1/4 cup french vanilla liquid coffee creamer.

Change the milk to half and half.

Use 2 teaspoons of baking powder instead of 1 3/4 teaspoons.

I also use the two eggs not one.

If you like chocolate chip pancakes buy the mini chocolate chips.

These pancakes are a little sweet and make a delicious ham, egg and cheese sandwich with maple syrup on the side.

These are my special occasion pancakes so it’s okay to be decadent.

Feel free to substitute any other flavor of coffee creamer but I like the vanilla the best.

Enjoy

 

 

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Salmon with Brown Rice

8 May

How healthy can you get.

Again this was Josh’s dinner last night.

I had a huge tuna grinder for lunch so I didn’t eat any supper.

Two pieces of boneless salmon

Drizzle Mojo marinate on the salmon.

Add some salt and pepper.

Place the salmon, skin side down, on a piece of nonstick foil .

Put one paper thin slice of lemon on each piece of salmon.

Bake at 400 degrees for 12 to 18 minutes.

The cooking time depends on the thickness of the salmon.

Do not flip them.

Serve with brown rice and a big salad with roasted vegetables.

Watch your waistline shrink.

 

 

Sweet Potato Chicken Patties

7 May

Sweet Potato Chicken Patties

 

I am tired of the same old stuff so I became the mad scientist yesterday.

I had some ground chicken and it looked so boring so I started to mix things together.

One pound of ground chicken

2 eggs

1/2 cup fresh chopped parsley

2 tablespoons diced red pepper

One large diced onion

2 cloves diced garlic

2 tablespoon oil plus more for the frying

One large leftover diced baked potato

1/2 cup cheddar cheese

1/4 teaspoon black pepper

2 tablespoons balsamic mayonnaise

2 tablespoons sriracha sauce.

1/2 box sweet potato pancake mix

Saute the onion, potato and garlic in the oil and cook till soft. Take off the heat.

Add the chicken, eggs, parsley, red pepper, cheese ,salt and pepper, mayonnaise and sriracha sauce.

Do not over mix or it will turn to mush.

Make into twelve patties.

Coat with the sweet potato mix crumbs until they aren’t sticky any more.

Fry in medium hot oil till light brown but not cooked all the way .

Finish baking in the 350 degree oven for 25 minutes

Place a slice of Hoffman cheddar on each patty.

Serve on a soft roll with sriracha mayonnaise on each side, lettuce,

red onion, avocado slices  and a splash of lime on the avocado.

Sweet pickles on the side with a handful of berries.

The sweet potato crumbs make a crunchy crust and has a sweet taste.

I am going to try the crumbs on pork chops.

If you don’t want to have a sandwich, serve the patties on top of a fabulous salad.

Siracha Mayonnaise is; one tablespoon sriracha and two tablespoons mayonnaise.

Onions and eggs

6 May

Onions and Eggs

Since I had delicious leftover pasta for breakfast I figured I should eat something breakfast for supper.

My husband loved breakfast at night.

I didn’t go overboard so I eliminated the pancakes.

Three eggs

1/2 chopped onion

One small piece of salt pork, about the size of a half dollar.

I used the salt pork because I wanted the flavor of meat plus it was in my refrigerator.

2 slices american cheese

Two tablespoons cheddar cheese

One sliced toasted bialy

Two handfuls of arugula with  two tablespoon balsamic dressing.

sliced red pepper

2 tablespoons of salsa

Put the salt pork in a nonstick skillet and let it render down.

I gave the half melted piece of pork to my dog because I was tempted to eat it.

Add the chopped onions and cook till soft but not brown.

Scramble the eggs and add 1/4 teaspoon salt and pepper plus one tablespoon milk.

Add to the onions and slowly cook the eggs the way you like them.

Toast the bialy and place one slice of cheese on each side.

Add the eggs and top with the cheddar.

The salad, salsa and red pepper made this a very filling meal.

Nice break from meat and potatoes.

Joshs’ Chicken

5 May

Josh's Chicken

I keep on telling everyone my boys can cook.

Josh is Mr. Healthy and has a way of putting simple things together quickly.

This is his chicken.

Three boneless, skinless chicken breasts.

Two tablespoons apple cider vinegar.

One teaspoon oregano.

3 tablespoons olive oil.

1/4 teaspoon salt and pepper

1/2 teaspoon garlic powder

one sliced onion

3 cloves chopped garlic

One can of  drained original rotelle tomatoes. Save the juice.

One piece of low fat string cheese for every breast.

Marinate the chicken in one tablespoon of oil, garlic powder, salt and pepper and two tablespoons of apple cider vinegar for a couple of hours.

Add 2 tablespoon oil to the pan and saute the garlic and chicken till brown.

This is just browning and then add the onions and rotelle and place in the 400 degree oven for another 25 to 30 minutes.

The onions should be soft then add the rotelle juice and the cheese.

Bake until everything is cooked and the cheese is melted.

The only thing you really need is a pan that can go from stovetop to oven.

All the juices from the chicken are so tasty  and combine with the rotelle juice.

Its like a sauce of its own.

A little butter would make the sauce richer but not healthier.

I love one pot meals and I do like this chicken.

It’s like a Cinco de Mayo chicken.

Serve with rice, corn on the cobb , nachos and avacado.

 

Grilled pork sliders

1 May

grilled pork sliders

This is the slider that I served  a couple of days ago.

Too good not to share.

6 Potato dinner rolls

3 boneless pork chops

1/2 cup Mojo marinade

6 thin slices of red onion

6 thin slices of gala apple

One teaspoon or less of balsamic mayonnaise per roll.

One teaspoon mango salsa per roll.

1/2 slice muenster cheese per roll.

pea sprouts

arugula

Marinate the pork in the Mojo overnight.

Grill till medium well and let sit for a while.

Slice on the thin side and set aside.

Assembling everything is so important to make it look pretty.

Here we go.

Slice the roll in half.

Mayo on both sides

3 to 4 Slices of pork, about half a chop in each roll.

Salsa

Cheese

Onion

Apple

Arugula

pea shoots

Mayo

Roll

My kids love this with hot sauce.

 

 

 

 

Roasted Sweet Potato Salad

1 May

Roasted Sweet Potato Salad

I found different versions of this recipe everywhere.

I like mine the best.

Don’t be afraid to use whatever vegetables you have in the refrigerator.

2 large diced, peeled sweet potatoes.

One large diced red pepper.

3 cloves of minced garlic.

One diced large onion.

1 can of drained corn(optional).

1/2 of a seeded, minced jalapeno pepper.

One diced avocado.

1/2 chopped red onion.

Zest of one lime plus the juice of half a lime.

One tablespoon of honey.

One can of rinsed and drained black beans.

1/2 cup chopped cilantro.

1/4 teaspoon garlic powder.

3 diced scallions.

One can of drained Rotelle tomatoes(optional).

3 tablespoons olive oil.

Preheat the oven to 450 degrees.

Mix the potatoes, peppers and garlic with 3 tablespoons olive oil, garlic powder, salt and pepper.

Roast until the sweet potatoes are cooked.

Mix everything together in a big bowl and gently toss.

Garnish with fresh parsley.

I have been making different versions of this for years.

Sometimes I add fresh celery, roasted eggplant, fennel, zucchini or broccoli.

Feta cheese is delicious with all the vegetables.

This salad is never a leftover for long.

Great to take to the beach with pita chips.