Monday, June 17, 2013

Red Velvet Pancakes

Ok, everyone loves a good Red Velvet cake or cupcake, but what about a breakfast -friendly version?  Check this out!  


 1 (4 ounce) package cream cheese, softened
 1 cup confectioners' sugar, sifted
 1 teaspoon vanilla extract
 1 tablespoon milk, or as needed

 1 1/2 cups all-purpose flour
 2 tablespoons white sugar
 2 teaspoons baking powder
 1 tablespoon unsweetened cocoa powder
 1 teaspoon salt
 2 eggs
 1/4 cup milk
 1 cup buttermilk
 1 teaspoon vanilla extract
 1 teaspoon distilled white vinegar
 2 teaspoons red food coloring
 1/4 cup melted butter


Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth.

I sifted my powdered sugar (optional)

All glaze ingredients in bowl

Mix Together Until Smooth

Test the Consistency.  This was too thick, so I added  bit more milk (next step).
Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.

Add milk a few teaspoons at a time until.... reach your desired consistency!

Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside.

Beat the eggs in a SEPARATE mixing bowl until smooth.

 Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar,  and food coloring.

Add melted butter and mix until incorporated. 

Stir in the flour mixture until moistened. Small lumps of flour may remain (that's just don't want LARGE lumps).

Final Batter - Ready for Skillet

Heat a lightly oiled griddle or skillet over medium-high heat. (Cook's Note:  Use OIL, NOT BUTTER, as butter has a tendency to BURN.  My first 3 were unusable due to this.)

Drop batter by large spoonfuls onto the hot surface.  (Cook's Note:  I used a 1/4 c. measuring cup so that the pancakes would more or less be the same size.)

Cook first side of pancakes until bubbles form and the edges are dry.
Bubbles forming; edges starting to look dry (not wet).

Flip, and cook until browned on the other side.   Repeat with remaining batter.

Drizzle with the cream cheese glaze to serve.

Saturday, June 15, 2013

Grilled Southwestern Chicken With Pineapple Salsa

Another new recipe I tried with chicken breasts, which is a staple in our household!  ;-) 


·         4 boneless/skinless chicken breasts
·         2 tablespoons olive oil 
·         1 tablespoon chili powder
·         2 teaspoons garlic salt
·         2 teaspoons paprika
·       Pineapple Salsa (Recipe Follows)
·         Garnish: Lime slices, if desired

Preparation (Chicken):

1.  Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. 

2.  Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.

Rub Chicken With Olive Oil

Seasoning Mix

Rub In Seasoning on Both Sides of Chicken
3.  Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.

Pineapple Salsa Ingredients:

·         1/4 cup diced red bell pepper 
·         3 tablespoons light brown sugar
·         2 tablespoons chopped fresh cilantro
·         2 tablespoons orange juice 
·         2 tablespoons fresh lime juice
·         1 tablespoon chopped chipotle pepper in adobo sauce
·         1 tablespoon butter or margarine 
·         1 (15-ounce) can sliced pineapple, drained

I used Freeze-Dried Cilantro
Pic also shows Chipotle Peppers in Adobo Sauce
Drained Pineapple

Salsa Preparation:

1. Stir together first 6 ingredients.
Right Before Mixing
After Mixing 1st 6 Ingredients Together

2.  Melt butter in a large nonstick skillet over medium-high heat.

Add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple.  (Cook's Note:  All I had on hand was CRUSHED pineapple, so if you use crushed or chunk pineapple, you obviously don't have to chop it after it cooks!) 
Cooked Pineapple in Melted Butter

Combine cooked pineapple with red bell pepper mixture.  Serve with grilled chicken.  
Adding Pineapple to Peppers-Cilantro Mixture

Stir to Combine and Get Ready to Serve!

Store in refrigerator and slightly heat leftover salsa prior to serving again.  Makes 2 cups.

Sunday, June 9, 2013

Sour Cream Biscuits

No rolling, no cutting and only 3 ingredients!  I guarantee they will melt in your mouth! So buttery INSIDE you won't need to butter them OUTSIDE!  ;-)

2 cups self-rising flour
1 cup (2 sticks) butter, at room temperature
1 cup sour cream

Preheat the oven to 400 degrees F. Grease muffin pans.

Mix the flour and softened butter together.

Add the sour cream, and blend well.

Place spoonfuls of the batter in the muffin pans. I used a large cookie scoop to ensure all the biscuits would be relatively uniform in size.

I used my fingers to gently press the dough into each space.

Bake until golden, 8 to 10 minutes.

Eat them plain or serve with gravy* or your favorite jam/jelly/preserve!

My recipe for a quick mushroom gravy:
1 can of cream of mushroom soup
1 teaspoon of soy sauce
1 tsp salt
1 tsp pepper
1 tsp of parsley flakes
1 tsp of dried, minced onion
1 tsp of minced or chopped garlic
Milk or Half /Half

 Mix all in a pot over medium low heat.

Add milk, a teaspoon at a time, while you stir - until you reach your desired gravy consistency. 

Serve hot.