Well, because it makes awesome pancakes and it's part of my collection, duh. Tess and I make these pancakes almost every single weekend. I absolutely love, love, love starting the weekend off by getting into the kitchen and making breakfast for the fam. We started going to church on Saturday nights awhile back just so we could have an extra morning together as a family! I usually get a chair out for Tess so she can help me measure the ingredients - and her favorite - crack the egg. (I have learned to do this in a separate bowl to avoid crunchy pancakes.) Lately, Jake will come into the kitchen, dragging a chair behind him - "Help, mommy, help!" (cutest thing ever). So now Nate gets to enjoy his weekend morning coffee sans Mickey Mouse Clubhouse or any other distraction.
These pancakes are a sure thing. They are flavorful and most importantly, fluffy! No thin, weak pancakes here. This batter holds up so nicely with anything you may want to add to them. This past weekend we added chocolate chips. :-)
Ingredients:
1 1/2 cups all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cups milk
1 egg, slightly beaten
3 tbsp unsalted butter, melted
1 tsp vanilla
Directions:
Mix together flour, baking powder, salt and sugar. Stir in milk and egg. Then add melted butter and vanilla, mix until smooth. (Mix it up - add chocolate chips and bananas - or whatever you have on hand!)
I don't know if I have to tell you how to cook a pancake from here...but here goes anyway. Heat a lightly greased frying pan or griddle to medium-high heat. Scoop or pour batter onto the griddle or pan. When pancake bubbles and bubbles stick, flip and brown. OMG, I cannot believe I am typing out this part. :-)
This recipe makes just enough for the 4 of us. If you are feeding more then 2 big people and 2 little people, you may want to double the recipe.
Enjoy yo!
(no picture this time - imagine a pancake - there you go.)
Tuesday, February 14, 2012
Wednesday, February 1, 2012
My Go-To Meatloaf
I found it, Laurie! The perfect, most delicious meatloaf I have ever had - ever. This is not your typical meatloaf, that's for sure. It's made with ground turkey and sun dried tomatoes, and then wrapped in pancetta. How good does that sound? I know, so good! This is one of my absolute favorite meals. It is SO easy and quick to prepare. It's great for both weekday dinners and entertaining. Everyone is sure to love this meatloaf.
Ingredients:
1 lb ground turkey
1/2 cup bread crumbs
1/4 cup chopped parsley
2 eggs
3/4 cup shredded pecorino romano
2 tbl whole milk
1/4 cup chopped sun dried tomatoes
9 - 10 slices of pancetta (sliced thin from deli)
To Prepare:
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, romano, sun dried tomatoes, and season with salt and pepper. Add the turkey and gently stir to combine.
On the baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure and solidify the loaf. Place your meatloaf package into the oven (while wrapped in paper) and cook for 45 minutes.
I have finished this meatloaf off two ways. For me it depends if it's just Nate and I eating dinner or if I am cooking for more people. If it's just us eating, I allow the meatloaf to cool a bit, then I cut off the slices we will be eating that night. I take the slices and sautee them in a hot pan coated in butter. I brown on all sides - getting the pancetta nice and crispy. This is a nice way for me to prepare dinner ahead of time and then serve hot whenever Nate gets home. This is also how I prepare the leftovers.
If I am preparing this for more people, then I unwrap the meatloaf and then invert it into a loaf pan (pancetta side up). Then just turn on the broiler and let the pancetta get crispy.
That's it!
Enjoy yo!
Ingredients:
1 lb ground turkey
1/2 cup bread crumbs
1/4 cup chopped parsley
2 eggs
3/4 cup shredded pecorino romano
2 tbl whole milk
1/4 cup chopped sun dried tomatoes
9 - 10 slices of pancetta (sliced thin from deli)
To Prepare:
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, romano, sun dried tomatoes, and season with salt and pepper. Add the turkey and gently stir to combine.
On the baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure and solidify the loaf. Place your meatloaf package into the oven (while wrapped in paper) and cook for 45 minutes.
I have finished this meatloaf off two ways. For me it depends if it's just Nate and I eating dinner or if I am cooking for more people. If it's just us eating, I allow the meatloaf to cool a bit, then I cut off the slices we will be eating that night. I take the slices and sautee them in a hot pan coated in butter. I brown on all sides - getting the pancetta nice and crispy. This is a nice way for me to prepare dinner ahead of time and then serve hot whenever Nate gets home. This is also how I prepare the leftovers.
If I am preparing this for more people, then I unwrap the meatloaf and then invert it into a loaf pan (pancetta side up). Then just turn on the broiler and let the pancetta get crispy.
That's it!
Enjoy yo!
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