Thursday, September 18, 2014

Curt's Blueberry Pancake Recipe

Curt's Blueberry Pancake Recipe

One favorite meal of the day is breakfast, with all the pancake recipes out there we have tried,  I always comes back to the one we grew up with. Adapted this one to be even better, with the addition of lemon juice. The texture is light and crispier than the original. I will love having my kids learn the art of cooking and starting new adaptions of their own someday... what a great breakfast we all had together!






Batter:
1 cup milk
1 egg
1 cup sifted flour plus 1 tablespoon
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon juice
2 tablespoon canola oil
1 teaspoon vanilla
butter to grease griddle

Fruit suggestions: To be added to the tops while cooking on your griddle : blueberries, banana, strawberries, berries of choice raspberry or blackberry, chocolate chips or even our favorite spread with nutella!

Optional toppings: cinnamon and sugar mixed, powdered sugar for garnish

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg, milk oil, vanilla and lemon juice. Stir into flour mixture.

  Heat a lightly buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Monday, September 15, 2014

Sliced Roasted Chicken Breasts Recipe


Perfect for salads and sandwiches. Just roast some chicken with fresh herbs slow heated oven but check out a secret ingredient that keeps these breasts nice and juicy.
 You will have to read on for the secret!

Seasonings before cooking 

4 to 6 boneless chicken breasts
2 tablespoons each chopped basil, parsley and 1 tablespoon minced garlic
3 tablespoons olive oil

Marinate and secret to this juicy chicken breast:
NOTE:
Place all ingredients below in a zip lock bag the night before or up to 2 days before cooking.

Brine:

Put 2 tablespoons minced red onion, 2 tablespoons sea salt, 2 whole cloves of garlic, 1 sprig fresh rosemary, 1 lemon sliced  and 4 cups of water in a large resealable bag. Place chicken in the bag with the brine. Refrigerate up to 2 days.

Remove and drain the brine. Place the chicken in a dish and roll into olive oil then the seasoning. Proceed below on method of cooking. This one is baked on 300 degrees for around 1 hour turning often.

Bake, fry or grill. 

Tuesday, September 9, 2014

Grilled Leftover Donuts Gone Wild Recipe



I have to tell you during the last 6 months, I haven't had much time to cook, afford food, or blog much with our beautiful new addition in my life.


 Our Antonio keeps us quite busy. Between working all day and taking care of my buddy, spending time with the wife there isn't much time left or energy to cook.

 Being we have to be very cautious now on what we spend because money is so tight we waste nothing. Here is a great example of a darn good left over dessert gone wild. I am not going to pretend I made these, nope but I sure kicked them up a notch!

Before I actually cut these open and french toast styled them they were on the way to being very stale . Then they magically became soft and delicious!  Here's all I did.


Grilled Leftover Donuts Gone Wild Recipe


Glazed a few day old donuts
Eggs

Whipped butter

Cinnamon (optional)



Slice open the donut, dipped in beaten egg, butter the grill, grill face down first, flip. Sprinkle with cinnamon. Enjoy!