Wednesday, July 4, 2012
German Pancakes
Today for breakfast we wanted something different than the regular pancakes or baked French toast we normally have. I have seen a few recipes floating around Pinterest for German pancakes/Dutch Babies and remembered a recipe in an old community cookbook that my Grandmother passed to me. This cookbook is on of those books that is a compilation of favorite recipes from cooks who know their stuff. I LOVE this book and have always enjoyed the easy comfort style food that I create when I select a recipe. But, a quick internet search will give you a plethora of recipes all quite similar to this one.
This recipe for German pancakes was a delightful surprise. I have never had one of these pancakes, but I was excited to try it. A German pancake, or Dutch Baby as some recipes call them, is a baked pancake that puffs up high in the oven, and when it starts to cool falls. Inside are lovely air pockets perfect for absorbing the flavors of anything you want to top it with.
The recipe I used said to squeeze a lemon over the top and top with powdered sugar. I opted for fresh strawberries, blueberries, and whipped cream in honor of the 4th of July. The pancake itself is light and airy, with a rich flavor that compliments anything that tops it. I added a teaspoon of vanilla and the zest of one lemon, but they aren't necessary, and I also cooked the whole thing in a 13x9 inch pan rather than two 9 inch pans just because it was easier. ENJOY!
German Pancake
Recipe Source: Lois Hartley
5 eggs
2 tablespoons sugar
1/2 teaspoon salt
1 cup flour
1 cup milk
4 tablespoons butter, melted and divided
Option add-ins
1 teaspoon of vanilla
lemon zest
Heat oven to 4oo F. Put 2 tablespoons of melted butter in the pan(s) and spread around evenly. In a large bowl, beat eggs with an electric mixer until light yellow in color and thick. Add remaining ingredients mixing until smooth. Pour into prepared pans and bake 20 minutes at 400 F. Reduce heat to 350 and continue baking 10 more minutes or until the pancake is light golden brown and set.
Remove from oven and slide out of the pan(s) or slice and top with your favorite toppings.
Monday, June 25, 2012
Salted Brown Butter Crispy Treats
Yes, it is time for another Secret Recipe Club reveal. I can't believe how little I have been cooking or trying new recipes. I am happy to report that school was released a few weeks ago, so my days of not cooking much are gone, at least for the summer. I will be preparing many more new recipes for my family and everyone that reads my blog starting with the June Secret Recipe Club.
For those that aren't familiar with it, the Secret Recipe Club, is a once a month opportunity to secretly try a new recipe from another blogger's site and write about it. Everyone does a reveal on the same day at the same time. During my last term of school it was the only time I tried new recipes because it was all I had time for.
This month I am assigned to Shockingly Delicious. Oh. My. Goodness. This drool worthy blog is written by Dorothy Reinhold who is newspaper editor, writer, mom, food lover, and volunteer. Just reading her blog made me hungry, and I was challenged to choose only one recipe to highlight. She highlights recipes that are familiar yet unique, like Avocado ice cream, and Mediterranean Deviled Eggs. After drooling over this delicious dressing for a summer salad, her 22 pie recipes, and her many meatless dishes, I finally settled on Salted Brown Butter Crispy Treats.
These little dessert bars are reminiscent of my
Salted Brown Butter Crispy Treats
Recipe Source: Shockingly Delicious adapted from Smitten Kitchen
4 ounces (1 stick) unsalted butter
Heaping 1/4 teaspoon coarse sea salt
1 (10-ounce) bag marshmallows
6 cups Rice Krispies cereal
Garnish: chocolate chips equal to the number of pieces you are cutting (A Cook's Quest used a chocolate bar instead)
Lightly grease an 8-inch square pan with butter or a non cook spray. Set aside.
In a heavy pan melt the butter over medium heat allowing it begin to brown. As the butter begins to change color, add the salt and stir frequently, making sure to scrape small brown parts from the bottom of your pan. Don’t leave your stove now, this step requires attention or you will end up with burned butter which is not good at all.
As soon as the butter is the nutty brown color, turn the heat off and stir in the marshmallows. Stir until the marshmallow is completely melted and glossy.
Stir the Rice Krispies cereal into the melted marshmallow and butter mixture. Using your greased hand, or any other handy kitchen gadget, press the delicious mixture into the prepared pan. Press the chocolate chips point down into the warm mixture using as many as you need to have one chip per serving.
Cool completely and cut between chips into squares.
Another variation recommended by Dorothy is to omit the chocolate chips and add 2 teaspoons of chopped fresh rosemary. Yum!
Monday, April 30, 2012
Slow Cooker Honey Sesame Chicken
Can you believe it is Secret Recipe Club time again? The time is just flying by and I am so sad that I have not had a post in over a month. I am only five weeks away from a full summer off which means lots of cooking and lots of fun with my family. I can hardly wait!
OK, on to my blog assignment for this month. I was so lucky to get Prevention RD a blog about healthy eating that tastes wonderful and is EASY to do. This is my kind of blog I tell ya! Nicole, who writes Prevention RD, is a registered dietitian so she knows what she is talking about in the healthy food department. She also knows how to make healthy food taste delicious! I had such a hard time choosing a recipe to feature from her blog so I had to make three or four before I finally settled on her Slow Cooker Honey Sesame Chicken.
Most of you know that I L.O.V.E my slow cooker. It is such a life saver at times and makes my hectic life much easier. This recipe is wonderful. I cut the red pepper flakes down to a 1/4 tsp just so the final product wasn't spicy for my kids, but other than that I made it as she lists it below. The chicken is tender and moist, full of sweet tangy sauce, and works perfectly with rice that absorbs all that delicious flavor. We paired ours with the stir fried broccoli that I featured last month for Secret Recipe Club and it was wonderful. Make it this week for a delicous and easy dinner meal. ENJOY!
Slow Cooker Honey Sesame Chicken
Recipe Source: Prevention RD
4 boneless skinless chicken breasts (1.25 lbs)
1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp safflower oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes (A Cook's Quest used 1/4 tsp)
2 Tbsp cornstarch
1 Tbsp sesame seeds
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp safflower oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes (A Cook's Quest used 1/4 tsp)
2 Tbsp cornstarch
1 Tbsp sesame seeds
Put chicken into crock pot.
Meanwhile in a separate bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and mix,
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from the slow cooker leaving the sauce. Whisk the cornstarch into liquid in the crock pot, cover and cook the sauce on high for ten more minutes or until it just starts to thicken.
Shred chicken or cut into bite size pieces, return to the sauce and stir together. Serve over rice and with your favorite green vegetable.
Monday, March 26, 2012
Stir Fried Broccoli
It is secret recipe club time again. My life has been a rush of finals, research papers, and of course all the running around required with baseball, dance, and other family obligations. I have been on the look out for fast, easy and delicious side dishes to go with our slow cooker dinners. Melanie over at Fabulously Fun Food has a lot of great side dishes that are not only tasty, but easy too. She gives a great description of the pros and cons of each dish as well as the changes she plans on making the next time.
For this recipe I listened to her suggestions and eased up on the oil but I didn't know how much ginger to use so I just guessed. I will probably add more next time or use thicker slices because we really like ginger in our house. Overall though it was delicious! Perfect to use as a side dish or to make into a vegetarian main dish with some other veggies. I really loved the flavor of the ginger with the broccoli and nutty flavor of the sesame oil.
Double Take Stir Fried Broccoli
Recipe source: Fabulously Fun Food
1 pound of broccoli
1 Tbl vegetable oil
10 thin slices ginger (use less if you aren't a huge fan)
1/4 cup chicken broth
sprinkle of salt
sesame oil
sesame seeds
Add oil and ginger to the pan over medium heat. Allow ginger to infuse into the oil for just a minute. Toss in the broccoli and cook a few minutes until it is bright green but still firm. Add the chicken broth and salt continue cooking a few minutes until just fork tender. Don't cover the pan or you will end up with steamed soggy broccoli. Remove from pan, drizzle with a small amount (remember this stuff is very strong so a little goes a long way!) of sesame oil and some sesame seeds.
Monday, February 27, 2012
Honey Mustard Roasted Potatoes
It is time again for the monthly Secret Recipe Club. I love participating in this group because I get to try recipes and visit blogs that I probably wouldn't get to otherwise. My family loves it to because this forces me to try recipes that I maybe would try.
This month I was assigned to Veggie Whiz a vegetarian blog with tons of great recipes. I couldn't have received this blog to research at a better time than now. Lent started last week and I am always on the lookout for delicious dishes without meat in them. I ended up choosing a side dish instead of a main dish to make for the Secret Recipe Club, but I have many other recipes marked to try very soon.
These honey mustard roasted potatoes are delicious! Slightly sweet and tangy but not over bearing. The potatoes seemed to absorb the flavors without losing that potato taste that my family loves. I left out the lemon zest simply because I tossed the lemon out without thinking to zest it. Mine didn't get as dark as the original recipe, but the flavor was great!
Honey Mustard Roasted Potatoes
Recipe Source: Veggie Whiz
1 1/2 pounds baby Potatoes
3 tablespoons Extra Virgin Olive Oil
1/2 cup Old style Dijon Mustard
1/3 cup Honey
2 tablespoons Parsley, finely chopped
1 teaspoon Lemon juice
1/2 teaspoon each Salt and Pepper
2 teaspoons Lemon zest
Preheat your oven to 425 F.
Clean and cut potatoes in half or quarters depending on the size you have.
Place potatoes in a big bowl and toss with olive oil, salt and pepper. Arrange on baking sheet in a single layer and roast for 15 minutes.
Combine mustard, honey, lemon juice and parsley in small bowl. Toss potatoes with honey-parsley mustard in large bowl until evenly coated. Arrange potatoes on baking sheet again and roast until potato edges begin to brown. Remove from oven and let cool a bit before garnishing with lemon zest.
