Have you ever met someone that didn't like pancakes? Yeah, me neither! I have several recipes that I like, but I wanted to highlight one that I know you will find extra special! This recipe is from Divas Can Cook. While you are there, browse around! I guarantee you will stay a while!
2 cups all-purpose sifted
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
1 cup warm buttermilk
1 cup warm whole milk
¼ cup real butter, melted
1 teaspoon vanilla extract
In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
In a medium bowl beat eggs until fluffy and uniform in color.
Whisk in buttermilk and whole milk.
Stir in melted butter and vanilla extract.
Make a well in the center of the dry ingredients.
Pour the wet mixture into the well.
Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)
Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best temp for your griddle)
Place ⅓ cup worth of pancake batter onto the hot griddle. (I spread the batter out a little as I'm pouring it on since the batter is thick if it has sat for a while.)
Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. (see note)
Spread melted butter on top of each pancake and place in a stack.
Serve hot with syrup and whipped butter.
If your pancakes are pale on the underside yet bubbles are breaking on the surface then your heat is too low.
If your pancakes are golden or brown on the underside before bubbles begin to break on the surface then your heat is too high.
I live for a good Chai Tea Latte! Most of us love to drink Chai, but we neglect to experience the greatness of Chai when we don't cook with it! Here is an easy recipe for a Chai Spiced Cake with Cream Cheese Icing. I can eat this for breakfast or a snack!
Ingredients for cake:
1 cup Vegetable Oil1 1/2 cups of buttermilk (lowfat, not whole)
2 cups of white sugar
1 1/2 cups of brown sugar
2 large eggs
1 tablespoon of pure vanilla extract
1 teaspoon of salt
2 tablespoons chai spice
3 cups of cake flour
Ingredients for the Cream Cheese Icing:
1- 8oz blocks of cream cheese, softened
1/2 stick of butter, softened
1/4 cup whole milk
1 teaspoons pure vanilla extract
2 cups confectioners sugar
Method for Cake:
- Preheat the oven to 350 degrees. In a large bowl, mix together the oil, buttermilk, and sugars until sugars are dissolved.
- Mix in eggs and vanilla until combined.
- Mix in salt, flour, chai spice and baking soda until well combined.
- Spray your bundt pan with Bakers Joy or Wilton's Bake Easy. Some people like to butter and flour their pans, but I prefer the spray. Do not use regular non-stick cooking spray.
- Pour batter into the pan and Bake until knife comes out clean, about 45 mins. (check halfway)
- Once cake cools a little (10 minutes), invert it onto flat surface. Let cool completely before applying the icing.
Method for Icing:
- Add softened cream cheese and softened butter into bowl, blend until mixed.
- Add in milk and vanilla. Blend.
- And in half of the confectioners sugar, and blend.
- Add in remaining confectioners sugar, and blend, making sure you scrap the sides of the bowl to get up any loose ingredients. Ice the cake to your liking!
4 to 6 servings
2 tablespoons butter
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 cup half-and-half
8 ounces cream cheese, at room temperature
8 ounces grated mozzarella cheese
1 pound crabmeat, picked through
1/4 cup chopped scallions
2 teaspoons Chesapeake Bay Seasoning
Whole-wheat pita chips, for serving
Preheat the oven to 350 degrees F.
Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the mozarella cheese in handfuls and whisk until melted. Mix in Chesapeake Bay Seasoning. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped scallions. Pour into a 1 1/2-quart casserole dish.
Sprinkle 1/4 cup grated cheese on top, along with a sprinkle of the Chesapeake Bay seasoning. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.
Shrimp & Grits
4 entrees or 8 appetizers
2 tablespoons canola oil
2 teaspoons N' Orleans Cajun spice
2 tablespoons unsalted butter
1 1/2 pounds shrimp, peeled and deveined
Green onions, chopped, for garnish
1 ¼ cups Half & half
1 ¼ cup Stock
4 tablespoons unsalted butter
2 teaspoons kosher salt, plus more for seasoning
1 bay leaf
¼ teaspoon cayenne pepper
1 teaspoon ground black pepper, plus more for seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 cups quick-cooking grits
2 cups shredded sharp Cheddar
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and N'Orleans spice and simmer until the shrimp are just cooked through, 5 to 6 minutes.
Combine the milk, stock, butter, and spices in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.
Warning! If you don't like a little "kick" in your food, you might want to keep scrolling! This recipe will give you the most flavorful Peri-Peri chicken and glaze you have ever tasted, guaranteed. Packed with a punch, Peri-Peri is just another term for African Bird Pepper, a hard to find African Chili. In our Spice Shop, you can find the Peri Peri spice in ground form. Try out this recipe and let me know what you think!
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 tablespoon Spicy African Peri-Peri
2 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1 tablespoon Spicy African Peri-Peri
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
4-pounds chicken (Can be a whole chicken, wings, wingettes, breast tenderloins, legs, etc.)
Pre-heat oven to 350 degrees.
Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add peri-peri and lemon juice. Reduce heat to medium-low; simmer 2 minutes.
Finely chop cilantro, ginger, shallot, and garlic in processor or blender. Add peri-peri, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Pour half of marinade into 11x7x2-inch glass baking dish. Mix well with chicken. Spread the rest of the marinade over chicken. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Remove chicken from marinade. Arrange chicken in an oven save dish and cook until skin is browned and instant-read thermometer inserted into thickest part of chicken registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.
Let's end the cycle of boring food! With so many ingredients at our disposal, it's time to be creative in the kitchen. Lets try out easy Pesto Quinoa!
- 1 cup quinoa
- Handful of spinach
- 1/2 clove garlic, finely chopped
- 2 tbsp olive oil
- 1 lemon
- dash of sea salt
- 1 tbsp of Ev'rything But the Kitchen Sink
- Cook quinoa as directed on package
- In a small food processor or small blender, blend the spinach, garlic, olive oil, and sea salt until liquidy.
- Mix liquid mixture into cooked quinoa. Squeeze lemon into quinoa as desired.
Serve with Brown Rice or cilantro lime rice.
For the enchilada sauce:
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chilis in adobo sauce
- 1-1/2 cups tomato sauce
- 1/2 tsp Spicy Chipotle Lime Rub
- 1/2 tsp ground cumin
- 3/4 cup chicken broth
- kosher salt and fresh pepper to taste
- 1 tsp vegetable oil
- 2 cups poached chicken, shredded
- 1 cup diced onion
- 2 large clove garlic, minced
- 1/4 cup cilantro
- kosher salt
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp Spicy Chipotle Lime Rub
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 (7-inch) low-carb whole wheat flour tortillas
- 1 cup shredded low fat Mexican cheese
- non-stick cooking spray
- 2 tbsp chopped scallions or cilantro for topping
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chipotle lime rub, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chipotle lime rub, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions
This recipe is from my chef idol, Bobby Flay. I made some minor adjustments, but when I tell you its awesome, it is awesome!
1 egg, beaten
3 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion or chopped green onion
1/2 teaspoon ground black pepper
1 teaspoon Chesapeake Bay Seasoning
3/4 cup fresh grated bread crumbs (To make these, take 5 slices of bread, depending on the type of bread you use, and break it apart into crouton sizes, place it on a cooking sheet, and bake at 250 degrees until crispy. Once cooled, blend into crumbs using a food processor or blender. I used a Nutribullet.)
- 1 1/2 pounds flank steak
- 2 tbsp Steak Seasoning
- Olive Oil for grilling
For the Chimichurri Sauce:
- 2 packed tbsp parsley, finely chopped (no stems)
- 2 packed tbsp chopped cilantro
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 1/4 tsp kosher salt
- 1/8 tsp fresh black pepper
- 1/8 tsp crushed red pepper flakes, or more to taste
Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Season both sides of the steak with Steak Spice.
For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together.
Prepare the grill on high heat. Grill the steaks to desired doneness. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
1 large yellow onion, diced
1 red bell pepper, diced
1 tsp minced garlic
3 tbsp brown sugar
3 tbsp Spicy Chipotle Lime Rub
1 tsp cumin
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 (15-ounce) cans of pinto or black beans, rinsed, drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (14-ounce) can lower sodium chicken broth
2 pounds ground turkey
Brown the ground turkey and mix all the ingredients in a large pot or slow cooker on low for 1 hour.
Makes Servings 6, Serving Size 1 cup cooked oatmeal
For the Oatmeal
- 4 cups original almond milk
- 1 cup steel cut oats
- 2 pears peeled, cored, and chopped
- 1/2 cup raisins
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- Pinch of salt
- 1 tbsp agave
Spray crockpot with non-stick spray or line with a slow cooker plastic liner. Mix all ingredients and place in crockpot. Set crockpot to low and cook 3-8 hours. I know you are thinking, "3 - 8 hours?! What kind of recipe is that!" Well, each crockpot is different. Some cook faster than others. The first time you make crockpot oatmeal, you have to do it while you are woke and attentive. Start checking your oats at about hour 3 and check every half hour after. My crockpot takes 3.5 hours. Yours may take longer.
This oatmeal will refrigerate well. Store you topping separately so it does not get soggy. When warming up your oatmeal, add a little water or milk to loosen it back up. Enjoy!
Makes 12 muffins
- 2 cartons liquid egg whites or 12 large eggs
- Everything But the Kitchen Sink Seasoning, to taste
- 2 cups baby spinach
- 2 tbsp chopped fresh cilantro
- 1/2 cup chopped tomatoes
- Preheat oven to 350°
- Whisk eggs together in a bowl.
- Add spinach, tomatoes, and cilantro and stir.
- Spray muffin tin with nonstick spray; evenly distribute egg batter in tin; sprinkle with seasoning
- Place tin in oven and cook for 30 minutes
- Five boneless skinless chicken breasts or Five 5oz salmon filet
- Sea Salt and Freshly Ground Pepper to Taste
- 4 teaspoons Extra Virgin Olive Oil (Divided)
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 1 1/4 cup reduced sodium chicken broth
- 3 tsp white whole wheat flour or oat flour (oat flour is simply blending up plain rolled oats)
- 2 tbsp chopped fresh dill divided
- 2 tbsp lemon juice
Season chicken breasts or salmon on both sides with salt and pepper. Heat 2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken or salmon and sear until well browned on both sides, about 3 minutes per side. Transfer chicken or salmon to a plate and tent with foil.
Reduce heat to medium. Add the remaining 2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken or salmon and any accumulated juices to the pan; reduce heat to low and simmer until the chicken or salmon is cooked through, about 4 minutes. Transfer the chicken or salmon to a warmed platter. Spoon sauce over the chicken/salmon. Garnish with the remaining 1 tablespoon chopped fresh dill
Ingredients for Israeli Couscous
- 1 large lemon, juice of
- ⅓ cup extra virgin olive oil
- 1 tsp dill weed
- 1 tsp garlic powder
- salt and pepper
- 2 cups Israeli couscous (Pearl couscous)
- Olive oil
- 10-15 fresh basil leaves, roughly chopped or torn
To make the lemon-dill vinaigrette, place the lemon juice, olive oil, dill weed, garlic powder, salt and pepper in a bowl. Whisk together to combine. Set aside briefly.
In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Add your lemon-dill vinaigrette and garnish with basil.