Thursday, July 26, 2012

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes
Recipe and photo from HERE

1 1/4 cup all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 tbsp vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with fork to combine.  Mix together the milk, pumpkin puree, egg and oil/butter in a smaller bowl.  Add wet ingredients to the dry and whisk together until just combined.  The batter may still have a few lumps -- that's okay!

Greese with pam or butter and finish making on your griddle!   Serve with cinnamon sugar, maple syrup, and/or whipped cream.

YUM!  Reminds me of Thanksgiving. :)

Monday, July 23, 2012

Chicken Enchiladas with Avocado Cream Sauce

Chicken Enchiladas with Avocado Cream Sauce
Photo and Recipe from HERE

Enchilada Ingredients:
  • 2 Tbsp olive oil
  • 1 medium white or yellow onion, peeled and thinly sliced
  • 2 poblano peppers stemmed and thinly sliced. (The ones I found were HUGE so I only used 1)
  • 1 jalapeño pepper, finely diced
  • 8-10 flour tortillas
  • 4 cups shredded cooked chicken
  • 2-3 cups Monterrey Jack cheese
  • optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 tsp cumin
  • 1/2 tsp. salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 2 California avocados, peeled and pitted
  • 1/2 cup chopped fresh cilantro
  • Juice of one lime
First make the avocado cream sauce: Melt the butter in a skillet over medium high heat.  Add the flour, whisking until golden and bubbly, about 2-3 minutes.  Slowly whisk the broth into the flower mixture.  Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.  Stir in sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.  Remove from heat and transfer misture to a blender or food processor.  Add avocados, cilantro and lime juice, and pulse until smooth and well-blended.  (Be very careful blending hot liquids -- the heat will expand!  So be sure to remove the lid occasionally so that the heat can escape.  Season with additional salt or pepper if needed.

In a large skillet, heat olive oil over medium-high heat.  Add onion, poblano and jalapeño, and saute for 5-6 minutes until the onions are cooked and translucent.  Remove from heat.

To assemble the enchiladas, place a tortilla on a flat surface.  Spread a tablespoon or two of the avocado sauce down the middle of the tortilla.  Then layer on some of the vegetable mixture, shredded chicken and cheese.  Carefully roll the tortilla and place it seam side down in the baking dish.  Repeat with the remaining tortillas.  Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.

Remove from oven, then serve individual enchiladas drizzled with remainder of the avocado cream sauce.  You can also garnish with additional cilantro, cheese, and/or sour cream.

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes
Photo & Recipe from

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons (I only used 2 because I don't really like the chunks of peel. then I squeezed a little extra juice from the lemon)
2 cups buttermilk
2 large eggs, lightly beaten
2 Tablespoons butter, melted.

Combine flour, sugar, baking powder, baking soda, salt in a large bowl.  In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds.  Add the wet to the dry.  Stir all ingredients until they are just combined.  Don't worry if the batter is a bit lumpy, you don't want to over mix.  Heat skillet, pan or griddle to medium-hot and brush with butter or pam.  Pour about 1/3 cup batter and wait until pancake bottom is deep golden in color then flip with spatula and cook other side until golden and cooked through.

Tuesday, July 3, 2012

Red Lobster's Cheddar Biscuits
ABC News

Yummy!  You guys HAVE to try this.  We go to Red Lobster just for these biscuits and now we don't have to.  These seriously taste JUST like them.  Enjoy! :)  PS- They're really only good when they first come out of the oven so plan accordingly.


 2 ½ cups Bisquick baking mix
 ¾ cup cold whole milk
 4 tablespoons cold butter (1/2 stick)
 ¼ teaspoon garlic powder
 1 heaping cup grated cheddar cheese

Bush on Top:

 2 tablespoons butter, melted
 ¼ teaspoon dried parsley flakes
 ½ teaspoon garlic powder
 pinch salt


1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
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