Thursday, February 10, 2011

Pumpkin Pancakes

I've made these often the past couple of years. They are soo fluffy and moist compared to any other pancake I've tried. Plus the flavor is fantastic! I serve them with buttermilk syrup and it's so yummy, it should be dessert. Found the recipe on

1 cup pumpkin puree
1 egg
1 1/2 cups milk
2 T white vinegar
2 T canola oil
2 cups flour
1/4 cup brown sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. ground ginger
1/2 t. allspice
1/2 t. salt

Combine pumpkin, egg, milk, vinegar, and oil. Blend very well in blender or with whisk. Combine the remaining dry ingredients then add to pumpkin mixture. Stir just till combined, DON"T overmix; a few small lumps are ok.

Heat a buttered griddle over med low heat. It's ready when a drop of water sizzles on it. Cook pancakes till light golden brown on both sides, 2-3 minutes. Because of the brown sugar they burn easier than regular pancakes.

Buttermilk syrup:

1/2 c butter
1/2 c buttermilk (i use 1 T vinegar and enough milk to make 1/2 cup, this thickens just like buttermilk.)
1 c sugar

Combine in saucepan and bring to a boil, boil till sugar dissolves.
Remove from heat, add:

1 t. baking powder
1 t. vanilla

Make sure you use a big enough pan, once you add the soda it will bubble up and be very frothy.

Parmesan Chicken

2 boneless skinless chicken breast or 6 tenders, pounded flat between two sheets of saran wrap. (i use a hammer, gotta get me a meat tenderizer!)

Italian Blend Cheese 1/2 c
Bread crumbs 1/4 c.
salt 1/2 t.
italian seasoning 1 t.
saltine crackers/buttery crackers 1/2 package
Flour 2 T
Combine and crush the above. I just threw whatever amount in that looked good, so this is a guess on the amounts.
Dip the chicken in milk, then press into the above mixture. Drizzle with melted butter and bake 400 degrees for 20 minutes, or till juices run clear.

Wednesday, February 9, 2011

Lion House Rolls

These rolls are just so rich, flavorful, and delicious! They are not as complicated as I thought, actually quite easy. They have become one of my favorite breads to make!

2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.

I've seen these done a couple different ways: Divide dough into 3 equal balls. Roll into a circle and cut with pizza cutter like a pizza. Roll into crescent shape.
Divide dough in half. Roll out in rectangle 8x12" and cut into 2x4" rectangles. Roll up and place in pan like sideways cinnamon roll.

Slow-Cooker Beef Short Ribs

I make ribs rarely, they are a "splurge", but when I do it's only beef. We're not much for pork around these parts. (except for bacon, who isn't for bacon?) This is a good recipe I've found.

1/3 cup flour
1 t. salt
1/4 t. pepper
2 1/2 lbs boneless beef short ribs (fat trimmed off first)
1/4 c butter
1 cup chopped onion
1 cup beef broth * I always substitute bouillon for broth in recipes, it saves me $
3/4 cup red wine vinegar
1 cup brown sugar
1/4 cup chili sauce
2 T ketchup
2 T worchestershire sauce
2 T minced garlic
1 t. chili pwd.
1 T liquid smoke

Put flour, salt and pepper in a bag. Add ribs and shake to coat. Brown the ribs in the butter in a large skillet. Put in slow cooker. In the same skillet combine remaining ing. Bring to a boil, stirring. Pour over ribs. Cover and cook on low for 9 hours.

I love to serve with potato salad and a vegetable.

Tuesday, February 8, 2011

Easy Chicken Tacos

K, so just so I don't seem like I'm trying to pass this off as my own, read the header to my blog..this is a recipe collection, I in no way claim to come up with these, unless I say so. :) I guess I've been feeling a little bit of guilt for posting so many recipes from mels site (melskitchencafe) I just love her and she cooks new exciting things that still fall in the realm of inexpensive/things I usually have on hand. So there. Now I am justified. Check out her site, you'll fall in love with every recipe you make too.

This is one of mike and I's fav. recipes. It is really easy and soo soo yummy. I am a sucker for smoky chipotle though. Careful with the peppers though, I made them a few months back when Mae was still really little, and they were so spicy I couldn't finish cuz I knew it would upset her tummy. Not eating that taco was one of the hardest things I've ever had to do....These are fresh, different, and relatively healthy with the avocado and tomato on top!

*Serves 6

3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.