Bacon Pancakes

 

This recipe will easily become a family favorite of yours. It’s fun to switch it up sometimes and make these fantastic bacon pancakes for breakfast. These are perfect for feeding a big group of family or friends. It’s definitely a crowd pleasing recipe.

INGREDIENTS-

1.Bacon

2. Pancake batter

DIRECTIONS-

PANCAKE BATTER. In a big bowl, mix all of the dry ingredients together. Then in another bowl mix all of the wet ingredients together. Then pour the wet ingredients into the dry ingredients and stir together. It’s okay if there are a few small to medium lumps in the pancake batter. Set your batter aside while you cook the bacon. 

 BACON. Cook the bacon (ANY kind/flavor!) over medium heat, to your liking—some like it crispy, some like it chewy. Transfer bacon to paper towels to drain some of the grease. But reserve about 1 teaspoon of fat from the griddle. Or, you can cook the bacon in the oven. 

 COMBINE. Add about ½ cup of pancake batter to the same griddle with the bacon fat on it. Cook over medium heat. Top the batter with a slice of bacon. Cook on each side for about 2 minutes. 

 Note: If you prefer smaller bacon crumbles, you can chop the bacon slices into bits and sprinkle onto the pancake batter once it’s on the griddle. 

 Writing about these pancakes is making me crave them RIGHT NOW!

Tortilla Pizza

 

Hello folks, This Tortilla pizza is going to change game-night snacks forever. It's healthy, delicious and comes together in the time it takes for a commercial break! Check it out-

INGREDIENTS:

For 2 people, you'll need: 

 2 flour tortillas 

1 pound canned tomato pulp 

20 cherry tomatoes 

1/4 cup Feta cheese 

1 cup Cheddar cheese 

Olive oil 

Kosher salt and fresh black pepper

Fresh basil for garnish

DIRECTIONS:

Prep The Sauce :

Pour the tomato sauce into a pan and heat on medium for about 20 minutes, in order to dry it out. Once it starts to thicken, season with salt to taste.

1.Cut the Cherry Tomatoes in Half

2.Grate the Cheddar Cheese

3. Spread the tomato sauce on both tortillas, making sure to leave an empty border.

4. Sprinkle the Grated Cheddar on the top.

5. Crumble the Feta Cheese and Sprinkle it on top of the other ingredients.

6.Add the cherry tomatoes, with the cut sides facing up. Brush the edges of the tortilla with olive oil, and drizzle a little bit more on top of the sauce and cheese.

7.Bake for about 10 minutes in a preheated oven at 350 °F. The edges should be slightly golden. When done, season with some freshly cracked black pepper and fresh basil leaves.

There you go...You know these Television stations run 8-10 commercials...You'll totally have this done within that time.. ENJOY!

Eat well my friends!

Chicken Fajita Pasta

 

Hey Folks ,look,You can't go wrong with this crowd-pleasing pasta dish which, once the chicken is marinated in the fajita seasoning, only takes 20 minutes. Tip: to achieve a deeper depth of flavour to your chicken, try and remember to marinate the day before.

INGREDIENTS:

50 g fajita seasoning 

1 tbsp vegetable oil 

1 large onion, thinly sliced 

800 ml hot chicken stock 

300 g farfalle pasta 

1 x 400g/

14oz chopped tomatoes tin 

1 green pepper, deseeded and cut into strips 

1 red pepper, deseeded and cut into strips 

1 yellow pepper, deseeded and cut into strips 

600 g skinless, boneless chicken thighs, cut into strips

DIRECTIONS:

Place the chicken into a suitable mixing bowl. 

Add the fajita seasoning and stir well to thoroughly mix and set aside for 30 minutes or, ideally, overnight. 

Select brown/sauté on your slow cooker and allow to heat. 

Add the oil and the chicken and stir-fry for around 5 minutes, stirring occasionally allowing the chicken to brown. 

Add the onion and continue cooking for a further 2–3 minutes. 

Pour in the hot stock, add the pasta and briefly stir. Then pour in the chopped tomatoes and do not stir. 

Place the peppers onto a square piece of foil and loosely fold around, crimping the edges to make a parcel.

 Sit the parcel on top of the tomatoes – this prevents the peppers from getting too mushy. 

Secure the lid and select manual, high pressure, 5 minutes. Once the time has finished, switch the slow cooker to keep warm for a further 5 minutes before carefully venting it. 

Remove the lid and using a pair of tongs, carefully release the peppers from the foil pack and empty into the bowl. 

Stir well to combine the ingredients. Adjust the seasoning and serve ladled into warm pasta bowls. 

To serve, you can add a dollop of sour cream, a handful of grated cheddar and a scattering of chopped jalapeños.

ENJOY!  EAT WELL MY FRIENDS!