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!

Butternut Squash Risoto

 

The flavors of this squash, sage and Comté risotto are simply irresistible. The creamy cheese, the earthy squash and the tang of sage all work together brilliantly to create a hearty meal that's so much greater than the sum of its parts. Check out the recipe..

INGREDIENTS:

•1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm (1 inch) 

•2 tbsp olive oil 

•2 banana shallots, finely chopped

 •1 clove garlic, crushed 

•320 g risotto rice 

•175 ml dry white wine 

•1 l chicken/vegetable stock 

•1 tbsp sage, chopped 

•50 g butter 

•75 g grated Comté (aged 8 months) 

•25 g shaved Comté (aged 24 months)

DIRECTIONS:

1.Preheat the oven to 180°C (350°F/Gas Mark 4).

 2.Mix the butternut squash and one tablespoon of olive oil with a pinch of salt and ground black pepper in a large roasting tin. 

3. Cook for 30 minutes then turn the pieces of squash over (so they cook evenly) and roast for another 10 minutes until cooked through and deep golden brown at the edges. 

4.Meanwhile, in a large pan, heat one tablespoon olive oil over a low to medium heat and fry the shallots until soft but not golden (about 5 minutes). 

5.Add the garlic and stir for 30 seconds, then stir in the rice and sage turn the heat to medium. 

6.Stirring constantly, fry the rice until it is opaque around the edges (about 4 minutes), then pour in the wine and reduce it until it becomes syrupy (about 3 minutes). 

7.Set a timer for 18 minutes and start adding the stock, one ladleful at a time. Keep the rice covered with liquid at all times and keep it simmering. 

8.When the rice is done (after 18 minutes, or it may need a couple of minutes more), turn off the heat and stir in the now-cooked butternut squash, butter and grated Comté. 

9.Check the seasoning (add more salt or pepper if needed) and leave to rest, covered, for 5 minutes before serving with the shaved Comté scattered on top.

ENJOY!  EAT WELL!

Teriyaki Beef

I'm really into Terriyaki cooking this weekend..I had a recipe for Terriyaki Chicken yesterday and today I have Beef Terriyaki.

INGREDIENTS:

 

Wagyu Style Beef Rib Eye (for Steaks, I used regular rib eyes from Costco) 

 ½ teaspoon Corn Starch (optional) 

 1 teaspoon Water (optional) 

 ½ tablespoon Roasted Sesame Seeds (I left the out of mine) 

 1 Green Onion (I left it out of mine) 

 4 tablespoons Soy Sauce 

 4 tablespoons Sake 

 4 tablespoons Mirin 

 ½ tablespoon Ginger Juice (I used the spice form of ginger) 

 2 teaspoons Sugar

DIRECTIONS :

1.In a bowl, combine all of your ingredients for Teriyaki Sauce, mix well. 

 2.Trim off any extra fat from the steaks, and stick them in a Ziploc bag. Add 4 Tbsp. of the marinade in the bag. Tightly seal up and stick in the fridge for about 30 minutes. 

 3.In Japan, Teriyaki Sauce is thin but American Teriyaki Sauce is always thick. If you prefer thick Teriyaki Sauce, combine your corn starch and water and whisk in a small bowl. 

 4.Bring the Teriyaki Sauce to a boil in a frying pan to evaporate the alcohol (sake) for 15 seconds. If you prefer thin sauce, remove the pan from the heat and set aside. 

 5.For thicker sauce, stir in the corn starch mix to the sauce and whisk all together so that the corn starch mix is well blended. Remove from the heat and set aside. 

 6.In a cast iron skillet or a frying pan, heat your oil on medium high heat. When your pan is hot, remove the steaks from the marinade and pat dry with a paper towel before cooking to prevent steaming. 

 7.Sear the meat for 2 minutes on one side, then 1.5 minutes on the other side. That’s for medium-rare/medium for ½ inch thick steaks. Use your judgement if your steaks are thicker or thinner than this. You can vary the cooking time depending on how thick your steaks are and how you like yours cooked. 

8.Pour 2 Tbsp. of Teriyaki Sauce over each steak. The sauce gets bubbly and gives nice glaze over the steaks. Make sure you do this step as it adds so much flavour to the meat. 

 9.Remove the steaks from the pan and transfer to a plate before the sauce starts to burn. Let the steaks rest to allow juices to distribute for 5-10 minutes before slicing. 

 10.Slice steaks into thin pieces.

Enjoy with a nice red wine.

Teriyaki Chicken

This is a very easy way to make some tasty chicken during the quarrentine that doesn't require you to have that much on hand as far as ingredients...Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a winter evening.

INGREDIENTS:

1 (3 pound) whole chicken, cut in half 

 ¾ cup granulated sugar 

 ¾ cup soy sauce 

 1 tablespoon grated fresh ginger 

 2 cloves garlic, minced

DIRECTIONS:

Step 1 Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish. 

 Step 2 In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours. 

 Step 3 Preheat oven to 350 degrees F (175 degrees C). 

 Step 4 Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

enjoy with Ice Tea, wild Rice and a nice Garden Salad

Enjoy! Eat Well My Friends!