 Help! I'm trapped in a house with people who love Bisquick pancakes smothered with Log Cabin syrup. Not that there's anything wrong with good old fashioned pancake mix pancakes and maple flavored syrups --- it's just that there are fluffier, more flavorful pancakes and REAL maple syrups that are sooo much better. I've made dozens of different recipes for homemade pancakes and in my not-so-humble opinion, they blow those box mix pancakes out of the water and my family STILL prefers the Bisquick version. And don't even get me started on the fact that they absolutely refuse to eat pancakes with REAL maple syrup.
I may never be able to convince these devoted Bisquick eaters that homemade pancakes are better but I'll never give up the fight to try and convert them. I will continue to serve them really awesome homemade pancakes - even if they insist on drowning them in maple flavored syrup. ;) These pancakes are almost as easy to make as their box mix counterparts but they taste WAY better.  Easy Pancakes 2 cups flour 3 Tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 eggs 1/4 cup + 1 teaspoon oil 1 1/2 cups milk 1/2 teaspoon vanilla
Around here - we do pancake dinners on Sunday night. I love it when we can top them with the fresh strawberries or blueberries. That is just the icing on the cake - or maybe I should say the icing on the pancake.
Ciao!
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 What is the world is a meatloaf - burger - steak??? I know you were wondering. I have to admit - I was wondering the same thing when I first saw this recipe. Is it a meatloaf? Is is a hamburger? Or is it a chopped steak? I secretly hoped for some sort of fusion of all three things in one jam packed patty. Now that I've made this recipe, I can honestly say that I'm no closer to an answer to that question than I was before. All I know is that I have a child at home who loves meatloaf, loves burgers and really loves steak. How could I lose with this recipe?  Meatloaf Burger Steaks 4 ounces mushrooms 3 cloves garlic 1 carrot, peeled and cut into 1" pieces 1/2 onion, peeled and cut into 1" pieces 1 celery stalk, cut into 1" pieces 1/3 cup whole wheat panko 2 eggs 1 pound ground sirloin 1 Tablespoon canola oil 1 teaspoon salt 3/4 teaspoon pepper 1/4 cup red wine 1/2 cup ketchup 2 Tablespoons honey 1 Tablespoon Worcestershire Sauce
Reduce heat to low and add patties. Cook 6 minutes or until cooked through.  I've made meatloaf burgers and I've made steak burgers and I've even made burger steaks but I've never made a meatloaf burger steak. Until now that is. Ladies and gentlemen - I'd like to introduce to you to the Meatloaf Burger Steak. Enjoy!!  My meatloaf loving child moved home from college for the summer yesterday so it's time that I break out my favorite meat recipes. This one will definitely be added to the list of summer meals to feed my teenage carnivore.
Ciao!  Blogging is my way of keeping track of all of the recipes that I've made. Browsing through my recipe index is way easier than leafing though a stack of magazines or an old cookbook to find a specific recipe. Sure, it takes a little time to get my recipes up on the website but to be completely honest, when I'm trying to formulate a menu plan - it's like my brain goes blank. I know that I have thousands of recipes in my repertoire but I can't seem to think of any of them when I need to. Browsing through my website is the most efficient means of jogging my brain. I suffer from serious brain amnesia when it comes to generating food menus. Apparently, I need visual reminders of all of the food that I've made in the past to help me create catering menus and even a meal plan for my own family. (And you thought my website was for all of you.) ;)  Some recipes are so simple that they're really not even worthy of a blog post. Nobody needs instructions on how to bake a sweet potato, boil an egg or assemble a turkey sandwich but I've literally blogged ALL of those things. It might seem like a recipe for avocado toast is totally unnecessary but if I don't blog it and add it to my recipe index, there's no chance of me ever remembering to make it again and it's just too good to NOT make over and over again. I love this simple little appetizer and I definitely want repeat this recipe.  Caprese Avocado Toast 2 ripe avocados 2 teaspoons fresh lemon juice Sea salt and black pepper, to taste 4 slices bread, toasted 4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread 1 cup grape tomatoes, halved 1/4 cup basil leaves, roughly chopped Balsamic Glaze, for drizzling
Season with salt and pepper and drizzle with balsamic glaze.
I can't think of a better way to kick off our summer season than with this delicious little treat. I've literally eaten this caprese avocado toast for breakfast, as a snack, for lunch, as an appetizer and for dinner in the past two weeks. I tried to limit my intake to no more than once per day but I can't promise that they're weren't days when I made more than one caprese avocado toast. They really are delicious.
Ciao!  I'm no stranger to the world of food but I have to admit that even I was a little taken back by a recipe for deviled pork chops. Perhaps my culinary world is a little sheltered but I've never even heard of a deviled pork chop. Deviled eggs - yes, deviled pork chops - no. So like any good, unknowing cook, I took to the internet to find out more about these deviled pork chops. Much to my surprise, there are LOTS of foods that can be deviled. Chicken, ribs, pork, lamb, beef, ham - I found deviled recipes for all of them.  It seems that any combination of ingredients including Worcestershire, mustard, lemon, brown sugar, ketchup, and spices that are stirred together and spooned over meat constitutes a "deviling". I'm pretty sure I just made up that word but I kind of like the sound of it. Now that I've been introduced to the whole new world of deviled meats, I think it's about time that I try to devil something other than eggs. I'm starting with a recipe for deviled pork chops.  Deviled Pork Chops 2 Tablespoons butter 1/2 cup panko 1/4 cup Dijon mustard 2 teaspoons brown sugar 1 1/2 teaspoons dry mustard 1/2 teaspoon garlic, minced 1/4 teaspoon cayenne pepper 4 boneless pork chops (3/4 - 1" thick)
Roast 40-50 minutes or until temperature reaches 140. Let rest 10 minutes.
 Now that I've mastered deviled pork chops, I'm off to devil something else. Maybe I'll try chicken next.
Ciao! |
