Buttermilk Pancakes with Amazing Buttermilk Syrup
PANCAKES:
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
SYRUP:
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 chef-in-training.com.
Saturday, February 21, 2015
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!
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
Butter
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.
Yummy!
Adapted from a Taste of Home recipe, which originally called for strawberry jam, syrup and cinnamon-raisin bread. I prefer blackberry!
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
Butter
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.
Yummy!
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!
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.
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.
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.
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.
Lemony Herbed Broccoli
Lemony Herbed Broccoli
1/4 cup butter
1-lb frozen broccoli florets, thawed
2 tsp grated lemon rind
1/2 tsp salt
1/2 tsp dried basil
Melt butter in a large skillet over medium heat. Add remaining ingredients. Cook 3 minutes or until the broccoli is thoroughly heated and crisp-tender, stirring gently.
Very good!
Adapted from a Mr. Food recipe.
1/4 cup butter
1-lb frozen broccoli florets, thawed
2 tsp grated lemon rind
1/2 tsp salt
1/2 tsp dried basil
Melt butter in a large skillet over medium heat. Add remaining ingredients. Cook 3 minutes or until the broccoli is thoroughly heated and crisp-tender, stirring gently.
Very good!
Adapted from a Mr. Food recipe.
Sour Cream Pork Chops
Sour Cream Pork Chops
4 pork loin chops, each about 3/4-inch thick
Salt, Pepper and Garlic Powder to taste
1/2 cup flour
3 Tbsp olive oil
1 onion, halved and thinly sliced
1/2 tsp dried thyme
1 1/2 - 2 cups chicken broth
2 Tbsp flour
1 cup sour cream
Preheat oven to 350^F.
Season the pork chops with salt, pepper and garlic powder. Dredge in flour and brown in hot oil in a large skillet on both sides. Brown them well and only turn them once! Remove the browned chops to a large baking dish or a 9x13-inch pan.
Add the onions and thyme to the skillet and cook until they start to brown a bit, about 8-10 minutes over medium-high heat. Stir in the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet. Combine the flour and sour cream and whisk into the boiling chicken broth, stirring constantly until the mixture thickens slightly.
Pour over pork chops and cover the dish (or seal pan with foil) and bake for 1 to 1-1/2 hours.
Delicious!
Adapted from a recipe from Allrecipes.com
4 pork loin chops, each about 3/4-inch thick
Salt, Pepper and Garlic Powder to taste
1/2 cup flour
3 Tbsp olive oil
1 onion, halved and thinly sliced
1/2 tsp dried thyme
1 1/2 - 2 cups chicken broth
2 Tbsp flour
1 cup sour cream
Preheat oven to 350^F.
Season the pork chops with salt, pepper and garlic powder. Dredge in flour and brown in hot oil in a large skillet on both sides. Brown them well and only turn them once! Remove the browned chops to a large baking dish or a 9x13-inch pan.
Add the onions and thyme to the skillet and cook until they start to brown a bit, about 8-10 minutes over medium-high heat. Stir in the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet. Combine the flour and sour cream and whisk into the boiling chicken broth, stirring constantly until the mixture thickens slightly.
Pour over pork chops and cover the dish (or seal pan with foil) and bake for 1 to 1-1/2 hours.
Delicious!
Adapted from a recipe from Allrecipes.com
Tuesday, February 3, 2015
Korean Beef
Korean Beef
1 pound lean ground beef
salt and pepper
1 tsp minced roasted garlic
1 Tablespoon sesame oil
1/4 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1/2 teaspoon fresh ginger, minced
3/4 teaspoon crushed red pepper flakes (to desired spiciness)
Hot Cooked Rice
1 bunch green onions, sliced
Brown and crumble the beef, salt and pepper and garlic in the sesame oil in a skillet. Stir in the brown sugar, soy sauce, ginger and crushed red pepper flakes. Simmer, stirring occasionally, for 10-15 minutes.
Serve over rice. Garnish with green onions.
My opinion....I did not like the sesame oil. At all. John liked it though. Not that he'll ever get it again if I have to cook it! Poor John.
Recipe found on Pinterest.
1 pound lean ground beef
salt and pepper
1 tsp minced roasted garlic
1 Tablespoon sesame oil
1/4 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1/2 teaspoon fresh ginger, minced
3/4 teaspoon crushed red pepper flakes (to desired spiciness)
Hot Cooked Rice
1 bunch green onions, sliced
Brown and crumble the beef, salt and pepper and garlic in the sesame oil in a skillet. Stir in the brown sugar, soy sauce, ginger and crushed red pepper flakes. Simmer, stirring occasionally, for 10-15 minutes.
Serve over rice. Garnish with green onions.
My opinion....I did not like the sesame oil. At all. John liked it though. Not that he'll ever get it again if I have to cook it! Poor John.
Recipe found on Pinterest.
Sunday, February 1, 2015
Grandpa's Classic Coney Dogs
Grandpa's Classic Coney Dogs
1 lb ground chuck
Salt and Pepper to taste
1/4 cup minced onion
3/4 cup catsup
2 Tbsp sugar
2 Tbsp white vinegar
2 Tbsp yellow mustard
1/4 tsp celery seed
Splash Worcestershire sauce
6 hot dogs, grilled or pan-fried and kept hot
6 hot dog buns, toasted if desired
Shredded Cheddar, if desired
Place the ground chuck in a large skillet and cook, stirring until browned and finely crumbled. Drain. Add the remaining ingredients and stir until well combined. Cook over low heat for at least 20 minutes.
Place the hot dogs in the buns and top with the Coney sauce. Sprinkle with shredded Cheddar if desired. Go Patriots!
This was OK....but a little too sweet for my tastes. And it could definitely use some spicing up! Probably would never make this again.
Adapted from allrecipes.com
Coney Dog on the right.
1 lb ground chuck
Salt and Pepper to taste
1/4 cup minced onion
3/4 cup catsup
2 Tbsp sugar
2 Tbsp white vinegar
2 Tbsp yellow mustard
1/4 tsp celery seed
Splash Worcestershire sauce
6 hot dogs, grilled or pan-fried and kept hot
6 hot dog buns, toasted if desired
Shredded Cheddar, if desired
Place the ground chuck in a large skillet and cook, stirring until browned and finely crumbled. Drain. Add the remaining ingredients and stir until well combined. Cook over low heat for at least 20 minutes.
Place the hot dogs in the buns and top with the Coney sauce. Sprinkle with shredded Cheddar if desired. Go Patriots!
This was OK....but a little too sweet for my tastes. And it could definitely use some spicing up! Probably would never make this again.
Adapted from allrecipes.com
Seattle Cream Cheese Dogs
Seattle Cream Cheese Dogs
1/4 cup butter
1 large Walla Walla or other sweet onion, thinly sliced
4-oz cream cheese, softened
4 hot dogs, or your favorite sausages
4 hot dog buns
Brown Mustard
Melt the butter in a skillet over medium heat. Add the onions and cook slowly until they soften and turn deep brown, about 15 minutes.
Meanwhile, grill or pan-fry the hot dogs and toast the buns.
Spread the softened cream cheese on the buns, top with the grilled hot dogs, onions and brown mustard and serve! Go Seahawks! It's Super Bowl Sunday after all!
These were delicious! This may become my go-to hot dog, cause I really liked them!
Seattle Cream Cheese Dog on the left.
1/4 cup butter
1 large Walla Walla or other sweet onion, thinly sliced
4-oz cream cheese, softened
4 hot dogs, or your favorite sausages
4 hot dog buns
Brown Mustard
Melt the butter in a skillet over medium heat. Add the onions and cook slowly until they soften and turn deep brown, about 15 minutes.
Meanwhile, grill or pan-fry the hot dogs and toast the buns.
Spread the softened cream cheese on the buns, top with the grilled hot dogs, onions and brown mustard and serve! Go Seahawks! It's Super Bowl Sunday after all!
These were delicious! This may become my go-to hot dog, cause I really liked them!
Spiced Cheesecake Bars
Spiced Cheesecake Bars
Crust:
4 Tbsp melted butter
1 Tbsp sugar
1-1/2 cups graham cracker crumbs
3/4 tsp cinnamon
1/4 tsp nutmeg
Filling:
2 (8-oz) bars cream cheese, at room temperature
2/3 cup sugar
1/4 cup sour cream
2 large eggs, at room temperature
1 Tbsp all-purpose flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Preheat the oven to 350^F. Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, mix the crust ingredients together and press into the bottom of the prepared pan. Bake until light brown, about 15 minutes. Remove from the oven and set aside to cool.
Turn the oven down to 325^F.
With an electric mixer, blend the cream cheese and sugar. Mix until smooth and not lumps remain. Add the sour cream, eggs, flour and vanilla and mix until well blended and smooth.
Set aside 1 cup of the cream cheese mixture in a small bowl, then pour the remainder onto the crust. Stir the spices into the reserved cup of filling and then place dollops on top of the mixture in the pan. Using a butter knife, create swirls by drawing the knife through the two mixtures.
Bake at 325^ for about 40 minutes, or until set. Remove from the oven and cool completely. cut into bars to serve and store any leftovers in the fridge!
Too much crust - the flavor was OK, though. Probably wouldn't make these again.
Adapted from a recipe at cooking.com
Crust:
4 Tbsp melted butter
1 Tbsp sugar
1-1/2 cups graham cracker crumbs
3/4 tsp cinnamon
1/4 tsp nutmeg
Filling:
2 (8-oz) bars cream cheese, at room temperature
2/3 cup sugar
1/4 cup sour cream
2 large eggs, at room temperature
1 Tbsp all-purpose flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Preheat the oven to 350^F. Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, mix the crust ingredients together and press into the bottom of the prepared pan. Bake until light brown, about 15 minutes. Remove from the oven and set aside to cool.
Turn the oven down to 325^F.
With an electric mixer, blend the cream cheese and sugar. Mix until smooth and not lumps remain. Add the sour cream, eggs, flour and vanilla and mix until well blended and smooth.
Set aside 1 cup of the cream cheese mixture in a small bowl, then pour the remainder onto the crust. Stir the spices into the reserved cup of filling and then place dollops on top of the mixture in the pan. Using a butter knife, create swirls by drawing the knife through the two mixtures.
Bake at 325^ for about 40 minutes, or until set. Remove from the oven and cool completely. cut into bars to serve and store any leftovers in the fridge!
Too much crust - the flavor was OK, though. Probably wouldn't make these again.
Adapted from a recipe at cooking.com
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