Saturday, February 21, 2015

Buttermilk Pancakes with Amazing Buttermilk Syrup

Buttermilk Pancakes with Amazing Buttermilk Syrup

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 Tbsp sugar
1 egg
1-1/2 cups buttermilk
2 Tbsp butter, melted

1/4 cup butter
1/4 cup + 1-1/2 Tbsp sugar
1/4 cup buttermilk
1/2 tsp baking soda
1/2 tsp vanilla

Sift the flour, baking powder, soda, salt and sugar into a bowl.  Add egg, buttermilk and melted butter and whisk until well combined.  Pour 1/4 cup portions onto a hot, buttered griddle and cook until golden brown on both sides, turning once.  Makes 12 delicious, melt-in-your-mouth pancakes.

For the syrup (and don't skip this because it is so much better than regular syrup with these pancakes!):  In a small saucepan, combine the butter, sugar and buttermilk.  Heat over medium heat until sugar completely dissolves and just before it comes to a boil.  Remove from the heat and stir in the baking soda and vanilla.  It will foam up so be prepared!  Serve hot with the pancakes.  Your tummy will thank you!

These are the BEST pancakes I've ever eaten in my life and the syrup was AWESOME!  I halved the original recipe since it's only John and I for breakfast but we ate them all!  Seriously!

Found on Pinterest and traced to

Chicken Fricassee

Chicken Fricassee

1 chicken, cut into serving pieces (I've also used boneless, skinless breasts)
3/4 cup all-purpose flour
1/2 tsp garlic powder
1 tsp lemon pepper seasoning
1 tsp ground thyme
1 tsp paprika
Salt & Pepper to taste
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/3 cup sherry
Chicken broth
3 Tbsp all-purpose flour
1 cup heavy cream + enough to make roux
Chopped Parsley

Rinse and pat dry the chicken pieces.  Place the 3/4 cup flour, garlic powder, lemon pepper, thyme, paprika, salt and pepper in a plastic zip-loc (or paper) bag and shake to mix.  Drop in the chicken a few pieces at a time and shake to coat evenly.  Set coated chicken aside.

In a large, heavy skillet, heat the oil and butter until butter is melted and the pan is hot over medium-high heat.  Brown the chicken a few pieces at a time (don't crowd them!) until well browned on all sides.  Remove chicken to a plate and keep warm.

Add the onion, celery, and bell pepper to the skillet and cook until the onion is translucent and beginning to change color.  Stir in the sherry to deglaze the pan, stirring to loosen the browned bits.  Return the chicken to the pan and add enough chicken broth to just cover the chicken.  Bring to a boil, reduce heat and simmer with a tight fitting lid for 30 minute to 1 hour.  Chicken should be nearly (but not quite) falling off the bone.  Remove the chicken to a serving plate and keep warm.

Make a roux with the 3 Tbsp flour and enough cream to smooth it out  and whisk into the boiling liquid in the skillet.  Add the remaining cream and cook, stirring frequently until it begins to thicken a bit to make a rich gravy.  Pour over the chicken on the serving plate and sprinkle with parsley.  Serve over hot, buttered rice.

This is comfort food!  It is so divinely delicious!

Jam 'n' Cream French Toast

Jam 'n' Cream French Toast

1-2 Tbsp spreadable cream cheese
1-2 Tbsp blackberry jam
2 thick slices hearty White Bread
1 egg
Pinch sugar
Dash Salt
Spinkle of Cinnamon
Blackberry Syrup

Spread the cream cheese on 1 slice of bread.  Spread the jam on the other slice and make a sandwich with the cream cheese and jam on the inside.

In a small, shallow bowl beat the egg, sugar, salt and cinnamon until throughly mixed.  Meanwhile, melt a little butter in a small skillet or griddle.  Dip both sides of the sandwich in the egg and grill in the butter until the bread is golden-brown on both sides, turning once.

Serve with Blackberry Syrup.


Adapted from a Taste of Home recipe, which originally called for strawberry jam, syrup and cinnamon-raisin bread.  I prefer blackberry!

Fettuccine with Lemon Cream

Fettuccine with Lemon Cream

1 lb fettuccine
1 cup heavy cream
2 Tbsp chopped Italian parsley
2 tsp grated lemon peel
Dash of Salt
2 Tbsp butter, softened
4 Tbsp grated Parmesan cheese

Cook the fettuccini in boiling, salted water as directed on the package until al dente.  Drain and keep warm.

Meanwhile, place the cream in a wide skillet over medium heat and cook until it begins to bubble. Add the parsley lemon peel and salt.  Cook about 30 seconds.  Add the hot noodles.  Reduce heat to low and toss gently.  Add the butter and Parmesan cheese.  Toss until noodles are evenly coated.

Delicious!  One of my favorite pasta dishes!

I don't remember where I got this recipe....I've had it for years.  The sauce is good on just about any pasta you want to use!

Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts

6 medium-sized boneless, skinless chicken breast halves
Salt to taste
1/2 cup all-purpose flour
2 tsp lemon pepper seasoning
5 Tbsp butter
2 lemons, sliced
2 Tbsp lemon juice

Place each chicken breast between 2 sheets of plastic wrap (or parchment paper) and pound until about 1/4-inch thick.  Remove plastic wrap and season each breast with salt and lemon pepper.  Coat both sides with flour.

Meanwhile, heat a large skillet over medium-high heat and melt the butter in it.  Cook the chicken breasts in the butter until browned on both sides, 6-8 minutes total.  Remove the chicken from the skillet and keep warm.

Add the lemon slices to the skillet and cook until they begin to brown, 2-3 minutes turning once.  Return the chicken to the skillet and drizzle with the lemon juice.  Cook 2-3 minutes more until the chicken is completely cooked and hot through.

Very good chicken!  And fast!  I served this with Fettuccine with Lemon Cream and it was really delicious!

Better Homes and Gardens recipe.

Cranberry Rice Pilaf

Cranberry Rice Pilaf

2 Tbsp butter
1-1/2 cups long-grain rice, uncooked
2 cups reduced sodium chicken broth
1 cup orange juice
1/3 cup dried cranberries
1/4 tsp dried thyme
1/4 tsp salt
1/4 cup chopped green onions

Melt the butter in a large skillet with a tight-fitting lid over medium-high heat.  Add rice and cook 3 minutes, stirring often, until the rice starts to turn golden brown.

Add the broth, juice, thyme and salt and bring to a boil.  Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender.  Stir in green onions just before serving.

Excellent rice pilaf!

Found on Pinterest.

Maple Syrup Chicken

Maple Syrup Chicken

2 Tbsp olive oil
4-6 bone-in, skin-on chicken breasts
Salt and Pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping Tbsp fresh thyme leaves
4 garlic cloves, thinly sliced (or 1 tsp minced garlic)
2 Tbsp cider vinegar
2 Tbsp stone-ground mustard

Preheat oven to 400^F.  Line a 9x13-inch pan with aluminum foil and spray with nonstick cooking spray.

Heat the oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper and brown it well on both sides in the oil.  Remove the chicken to the 9x13 pan and set aside.

Add the chicken broth, syrup, thyme and garlic to the skillet and bring to a boil, scraping up the browned bits as you stir.  Boil for about 2 minutes.  Add vinegar and mustard and cook, stirring, for 1 minute.

Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked through.

I served this with a Cranberry Rice Pilaf and it was very good!

Found on Pinterest.