Buttermilk Syrup

I've been trying to convince my family to steer away from the fake maple syrup, so I've been trying lots of different syrup recipes for pancakes. We all love this one! With a stick of butter in it, I'm pretty sure it's not exactly any healthier than the fake stuff, but it's so much yummier!


Buttermilk Syrup
from The Sister's Cafe

1/2 cup butter
¾ cup buttermilk (I do milk + vinegar or lemon)
1 cup sugar
½ tsp baking soda
1 tsp vanilla extract*

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

*You can substitute different flavoring/extracts for the vanilla... coconut, orange, etc. Mike even did root beer extract once (the kids loved that one!).

Glazed Pork Chops with Apricot-Ginger Sauce

I saw this in the new Our Best Bites cookbook. It is one of the "new" recipes that isn't on the website. I thought it was so good (so did Nathan and Mom). It also is really quick to make (like less than 30 minutes). I would suggest having everything already prepared and ready to cook, that is how fast it is. Anyway, try it. You won't be disappointed.

Glazed Pork Chops with Apricot-Ginger Sauce
by Our Best Bites


3/4 tsp kosher salt 
1/2 tsp garlic powder 
1/2 tsp onion powder
1/4 tsp black pepper
4 boneless pork loin chops, about 1/2 inch thick each
2 tsp olive oil
1 tbsp butter
1 clove garlic, minced
2 tsp minced ginger
1/2 cup chicken broth
2/3 cup bottled apricot-pineapple preserves

1. Heat a large skillet over medium-high heat.
2. While the pan is heating, combine salt, garlic and onion powders, and pepper. Sprinkle half of spice mixture evenly over one side of pork chops.
3. When the pan is hot, add the olive oil. Place pork, spice side down, in hot pan. Sprinkle remaining spice mixture on the top of the pork chops. Cook pork for 3 minutes and then flip and cook 3 additional minutes. Remove the pork from the pan and cover with foil to keep warm.
4. Reduce heat to medium and add the butter. When melted, add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the browned bits from the bottom of the pan and continue to simmer 1 minute.
5. Whisk in preserves. Bring the sauce to a simmer and return the pork to the pan. Cook for and additional 2-3 minutes on each side or until cooked through to an internal temperature of 160 degrees F.
6. Remove from heat and let the pork chops rest 5 minutes before serving. Serve over white or brown rice and spoon the sauce over each piece of pork.

Click here for a printable version.

Pesto Ravioli with Chicken

We LOVE this recipe. It's really easy and really, really good!

Pesto Ravioli with Chicken

2 teaspoons olive or vegetable oil
1 package (15 oz) chicken tenders
3/4 cup chicken broth
1 package (9 oz) refrigerated cheese-filled ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red bell pepper, thinly sliced
1/4 cup refrigerated pesto
Freshly grated Parmesan cheese, if desired

1. Heat oil in 12-inch skillet over medium-high heat. Cook Chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.

2. Add broth and ravioli to same skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.

Zephyr Pancakes

These pancakes are so yummy. Mmmmm... :)

Zephyr Pancakes
2 cups flour
2 1/2 Tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1 1/4 cups heavy cream
1 1.4 cups buttermilk
2 Tablespoons butter, melted
1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter and vanilla. Whisk the wet ingredients into the dry, just until combined- it's okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium.

Double- Chocolate Dream Cookies

I've made these cookies several times. I've never been a big fan of chocolate cookies, but these are really, really good. I got the recipe off a bag of Nestle Toll House chocolate chips.

Double-Chocolate Dream Cookies

Ingredients
2 1/4 cups all-purpose flour
1/2 cup Baking Cocoa (I use dark cocoa because it makes it more chocolate-y.)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz pkg) Semi-Sweet Chocolate Morsels (Last night I used mint dark chocolate chips, and they were delicious.)

Directions

PREHEAT oven to 375° F.

COMBINE flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

I usually get 26-30 cookies from one batch.

I've also tried adding a cup of dried cherries to the recipe, but I think I would like strawberries better. I also think caramel or peanut butter chips would be yummy too.

Romano Ranch Chicken and Rice Skillet Dinner

I got this recipe from Picky-Palate. I made a lot of changes to it when I made it though. I pan fried my chicken instead of baking it. I also used a red bell pepper instead of a green one. I only used half the onion, which was plenty. I didn't add the can of peas and carrots. And I just used garlic powder instead of the Lawry's garlic salt with parsley.

I really liked this recipe. When I make it again I will use a roasted red bell pepper. When Patrick took the leftovers to work, his co-worker commented on how good it looked. Sorry I didn't get a picture of it.


Romano Ranch Chicken and Rice Skillet Dinner

2 large boneless skinless chicken breasts

1 packet Ranch Dressing dry mix, divided

1/4 Cup extra virgin olive oil (what I used) or you can also use veg oil

1 large onion, finely diced

1 green bell pepper, diced

6 cloves fresh garlic, minced

6 Cups fresh spinach leaves, coarsely chopped

1 small can diced carrots and peas, drained

2 Cups steamed long grain brown rice (I cooked mine in a rice cooker)

1 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 teaspoon Lawry’s garlic salt with parsley

1/2 Cup shredded Romano Cheese

1. Preheat oven to 350 degrees F. Place chicken breasts into small baking dish and sprinkle half of the ranch packet over each breast. Bake for 30-35 minutes or until chicken is cooked through. Remove and let rest for 10 minutes.

2. Heat oil in large skillet with high rimmed edges over medium heat. Saute onion, bell pepper, garlic and spinach until softened, about 5-7 minutes. Stir in can of carrots and peas then stir in cooked rice, season with salt, pepper and garlic salt.

3. With a knife dice each chicken breast into small cubes and add into rice mixture. Sprinkle remaining ranch seasoning mix and romano cheese into rice. Reduce heat to low; taste and season as needed. Now you are ready to serve.

4 servings

Baked Creamy Chicken Taquitos

I made these taquitos the other night and they were REALLY yummy. I got the recipe from Our Best Bites. I love that site. :)The picture is also from that site.

When I made them, I used red salsa instead of green and I didn't put in the cilantro. I also made them with both corn and flour tortillas and I really liked them both. Patrick and I couldn't decide which we liked best. They are really easy and fast to make. I haven't tried this, but you could probably make a whole bunch and freeze them for later use.




Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.