Saturday, June 26, 2010

Buttermilk Pancakes and Apple Syrup


These are my Grandma's recipes, and you just can't get any better than this!

Ingredients for Pancakes:
1 Egg
1 Cup Buttermilk
2 Tablespoons Oil
1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Sugar

Directions for Pancakes:
Mix all ingredients until thick. Heat a griddle to 325-350 degrees, and spray with cooking spray. Pour 1/2 cup per pancake of batter onto griddle and let cook. Flip when bubble start to form in the middle of the pancake. Cook on the other side until golden brown, and repeat with remaining batter. Yeilds 8-10 pancakes.

Ingredients for Apple Syrup:
1 Cup Sugar (could use Splenda to make a sugar free version)
2 Tablespoons Cornstarch
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
2 Cups Apple Cider (or use Simply Apple Pressed juice found in the refrigerated section)
2 Tablespoon Lemon Juice
1/4 Cup Margarine

Directions for Syrup:
In a medium saucepan mix sugar, cornstarch, cinnamon and nutmeg. Stir in apple cider and lemon juice. Cook on medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute and remove from heat. Stir in margarine. Makes about 2 1/2 cups. Leftovers can be frozen.

Reviews:
This is quite obviously my go to recipe for pancakes seeing as they're amazing and my grandma's recipe. We really enjoy these pancakes for breakfast or even dinner sometimes, and the addition of the apple syrup makes them even better. For me it brings back wonderful memories from my childhood, and for Hubby and Son it's just a delicious meal. I hope you make this and thoroughly enjoy them the way I have my whole life. 5 stars for both recipes.

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Tequila Lime Chicken Tacos


This is adapted from Macaroni and Cheesecake. You could very easily leave out the Tequila if you wanted to, it just adds little flavor.

Ingredients:
1-1 1/2 lbs. Chicken breasts, trimmed and cubed
1/3 Cup Red Wine Vinegar
The juice of 1 Lime
Zest of half a lime
1/2 ounce shot of Tequila (this can easily be omitted, but does add a nice flavor)
2 Teaspoons Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Chili Powder
1/4 Teaspoon Cumin
Pinch of Paprika
1/4 Onion, diced
2 Garlic cloves, diced

Directions:
Cut the chicken, and set aside. In a large bowl combine remaining ingredients, add the chicken and toss to coat. Cover and marinate in the fridge for up to 2 hours (or just cook immediately). Spray a medium sized skillet with cooking spray, and saute chicken over medium heat about 6-8 minutes or until fully cooked. Serving options would be as tacos, either soft shell or hard with your choice of toppings, or as a quesadilla. I think this is also be good on a nice salad.

Review:
This chicken is DELICIOUS!!! I can't say how much we enjoyed it enough. My 2 year old devoured his in the form of a quesadilla, and my hubby and I quite enjoyed our tacos, and I had the leftovers on a salad today and loved it! I highly recommend you try this chicken the next time you want Mexican and maybe something a little out of the ordinary. 4.5 Stars

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Friday, June 18, 2010

Homemade Granola (in the crockpot!!!)


This is my recipe, and is amazingly delicious! If you are a health nut, or just love granola like I do this is an easy and delicious recipe. And a great way to not burn Granola, as the oven has a tendency to do that. You can mix this up and use different ingredients as you want, but the oats, honey and oil are all necessary.

Ingredients:
10 cups Old Fashioned Oats (do not use quick cooking, they will burn)
1/3 cup Milled (ground) Flax Seed
1/3 cup Wheat Germ
1 1/2 cups Sliced Almonds, could use slivered or even chopped pecans if you like
2 cups Dried Fruit, any combination you like I used apricots and dried cherries
3/4 cup Canola Oil, or any other neutral oil
1 cup Honey
2 teaspoons Cinnamon

Directions:
Combine all ingredients in a 5 quart or larger crock pot (if you have a smaller crock pot cut the recipe in half). Stir really well to make sure everything is coated with the wet ingredients. Cook on high with the lid vented with a chopstick or wooden spoon (this helps it not get too sticky and prevents burning). Stir the mixture EVERY 10- 15 MINUTES!!! This is the most important part, otherwise the mixture will start to burn, so set a timer for that. Cook until lightly golden brown, about 1 1/2-2 hours on high, determine doneness by color not dryness, as it will dry more when it's cooled. Once cooked pour on sheets of wax paper to cool, or just turn off the crockpot and let it cool in there. It may not get as dried, but who doesn't love a cooking shortcut?!? And I personally like a slightly more moist granola. Store in an airtight container, or gallon sized Ziploc bags.

Review:
I made this for my Father in Law for father's day as I know he loves granola. It was so tasty (this made enough to fill 2 gallon sized Ziploc bags), I've enjoyed it for breakfast the last couple days and I've heard my FIL is enjoying it as well. I really hope you try this recipe, it's great as cereal with cold milk, or with some yogurt, or a little warmed up milk like oatmeal. 4 stars!

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Thursday, June 10, 2010

Garlic Bread


This is a Farmers Wife Original.

Ingredients:
3-4 Hard rolls (I used Bollio rolls)
4 T. Butter
3 cloves of garlic, chopped
1/2 t. Parsley
Foil

Directions:
In a small bowl combine butter, garlic and parsley. Cut the rolls in half, and spread equal amounts of every half of each roll. Put the rolls back together, and wrap in foil. Preheat oven to 300 degrees, once heated place the foil wrapped rolls in the oven. Bake for about 15 minutes. Serve warm with your favorite pasta dish.

Review:
This was a last minute addition to the Crockpot Baked Ziti I made, and we absolutely loved it! We are garlic lovers in this house though. This was very easy, and I will totally be making these again. 4.5 Stars.

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Crockpot Baked Ziti


Adapted from Stephanie Cooks

Ingredients:
1 Box tube shaped pasta (I used Rotini)
32 Oz. Spaghetti Sauce (I used my homemade sweet sauce)
3/4 Cup Ricotta Cheese
3/4 Cup Mozzarella Cheese
Cooking Spray

Directions:
Spray the slow cooker really well, this will help the pasta to not stick to the sides. Pour some sauce so that is covers the bottom of your crockpot. Place the uncooked pasta in a colander and run water over it, this will help add moisture to cook the pasta. Add half the pasta, cheese and sauce (in that order), then repeat with remaining ingredients. Cook on low for 3-4 hours, stir halfway through to ensure the pasta is cooking evenly.

Review:
This was delicious! Both my Hubby and I thoroughly enjoyed this recipe. It was extremely easy, and delicious. I would totally recommend this for a last minuteish yummy dinner! 3.5 Stars

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