Pancakes

“The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves.” ~~ W.C. Fields

I’ve always been a huge fan of pancakes.  I found a variation of this recipe a few years ago, and each time I made them, I changed it up a bit.  Always trying to make them better.  They always tasted great, but I was just obsessed in finding that secret of the perfect fluffiness.  You know, the type of pancakes you find in the best diners.

Have you ever read the ingredients on the back of an instant pancake mix box?  Dextrose, Calcium Carbonate, Mono and Diglycerides, Soy Protein Isolate, and Artificial Flavors to name a few.

We are able to create a better product with just a few ingredients that most of us have in our pantry and fridge.  Yes, the box is more convenient, it takes less than 5 minutes to throw the recipe together.  My recipe takes about 6 or 7 minutes start to finish.  And the best part is that you know what’s in them.

There’s a couple secrets to this recipe to ensure the fluffiness we all enjoy.  Do Not Overmix The Product.  Mix just enough to combine, and that’s it.  The mix will fluff up a little bit within a couple of seconds of combining all the ingredients.  It will be thick.  You won’t be able to pour this mixture; you’ll have to ladle it onto your griddle.

Bottom line.  If you like pancakes then give this recipe a go.  I’m pretty sure you won’t be buying pancake mix anymore.

This recipe makes approximately 4 servings.

 

Ingredients

1 1/2 cups milk

1/4 cup vinegar

2 cups A/P flour

1/4 cup sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 tsp vanilla extract

Directions

In a medium sized bowl, combine the milk and the vinegar.  Let set a couple minutes to thicken.

In a separate bowl, combine the dry ingredients.

Add the egg and vanilla extract to the milk mixture and whisk together.  Add the flour mixture to the milk mixture and combine.  Do not overmix, but make sure all the ingredients are well incorporated.

Heat a skillet over medium heat and coat with either cooking spray, butter, margarine or vegetable oil. (Personally, I like to use a combo of 1 tsp veg oil and 1 tsp butter and kind of fry my pancake to create crispy edges).   Place enough mixture to the size pancake you desire and let cook until a few bubbles form, then flip.  Because of the thickness, each pancake might take a bit longer to cook.

Make sure you don’t have your heat higher than medium and be patient.  Serve with maple syrup.

 

Breakfast Casserole

This is a yet another great dish to serve for a brunch with friends, or  just for you and your fabulous family.  I’m a fan of breakfast casseroles that use potatoes or bread, but mostly the bread version.

Serve this dish with hashbrowns and a nice fruit mix on the side.  It makes for a spectacular breakfast.

Directions

8 slices white bread, stale, cut into cubes

12 ounces shredded cheddar cheese, separated 8 oz & 4 oz

6 eggs

2 1/2 cups milk

1/2 tsp salt

1/4 tsp pepper

1 tsp dry mustard

1 lb bacon, thinly sliced and fried crisp

Directions

Cover the bottom of a 12×7 inch pan with the bread cubes.  Top the bread with 8 oz of cheese.

In a bowl, beat the eggs and mix in the milk.  Add the salt, pepper, dry mustard and bacon; mix well.

Pour the mixture over the bread and cheese.  Cover with foil and refrigerate over night.

In the morning, pre-heat oven to 350 degrees f.  Sprinkle the remaining 4 ounces of cheese on top of the casserole and re-cover with the foil; place the casserole in the oven and cook for 45 minutes.  Uncover and cook for an additional 10-15 minutes.

Let sit for 10 minutes before slicing.

 

Hugo’s Restaurant’s Pasta Mama

So, a few months ago I was watching one of my most fav show’s ‘The Best Thing I Ever Ate’, (‘Wake Up Call’ episode), and Susan Feniger said that ‘Pasta Mama’ was the absolute best thing she eats in the morning.

I have to say, I was intrigued.  If you like pasta, then I’m sure that you’ve had or at least heard of the quickly thrown together pasta, olive oil, parm cheese, and garlic dish.  But this has eggs, as well as other yummy ingredients.

Below is the link to the actual recipe that Hugo’s Restaurant posted, because there were so many people requesting this simple but oh so good recipe.  Believe me…I’ve made it at least twice now, and it really is one of the best things I’ve stuck in my mouth after crawling outta bed…

*****Pasta Mama*****

 

Mexican Chorizo

Don’t you just love Chorizo!!  Well I do too.  Chorizo con papas, chorizo con huevos, and breakfast tacos are some of my favorite ways to eat this sausage.  There’s different types of Chorizo; Spanish, Mexican,  and Portuguese chouriço.  There’s even Indian and Philippine types of Chorizo.

The only types of Chorizo I’ve tried is Mexican and Spanish.  Mexican is my favorite, and it’s the most common type of Chorizo used in the U.S.

chorizo con papas taco

I’m not sure if you’ve ever looked at the ingredients on the back of a package of store bought Chorizo…but most of them consists of parts of the animals head such as cheeks, salivary glands or lymph nodes.

Yikes.  Well, kinda yikes.  I’ve been known to eat some pretty funky things in my lifetime.  Things that might make many people cringe actually.  So, I can’t say that these ingredients have shied me away… for the most part.

I recently decided to do some investigating on how to make my own Mexican Chorizo.  I consulted a few cook books that I have laying around.  I researched on the internetz.  And I think I came up with a pretty darn good recipe.  It’s easy, and most of all, it doesn’t call for lymph nodes (that’s the one thing that kinda bothers me…just a weeeee bit)

Give this recipe a try!  If you’re a Chorizo lover like me, I think you will surely enjoy it!!

chorizo con queso

Ingredients

6 ancho chiles

6 guajillo chiles

6 cloves garlic, roughly chopped

1/4 onion, roughly chopped

1/4 cup cider vinegar

1/4 water

2 lbs ground pork

3 tsp kosher salt

1/4 cup chili powder

3 tbsp spanish paprika

2 tbsp dried mexican oregano

1/2 tbsp cumin

1/4 tsp cinnamon

1 tsp black pepper

1 tsp sugar

Directions

Remove the stems and seeds from the chiles.  Place them in a bowl and cover them with hot water, and let them soak for at least 30 minutes.

Once softened, place the chiles, vinegar, water, garlic and onion in a blender and blend until smooth. Set the sauce aside.

Break up the meat in a large bowl, and in an even layer add the dry ingredients.  Cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed.  Add the sauce, and mix again (I would suggest putting on gloves for this part), this time squeezing it through your hands, basically making it somewhat mushy. (If you’ve ever squeezed Chorizo out of a casing, you know the consistency I’m talking about)

With alot of Chorizo recipes I’ve checked out, at this stage they say to pinch off a bit of mixture and fry it up to test how it tastes.  Then it goes on to tell you that once you have it to the way you want it to taste, to let it sit in the fridge for 24 hrs for the flavors to marry before you use it.

To me this really makes no sense.  If it’s suggested that you wait 24 hours to use it to get the full flavor…then why are you testing the flavor as soon as you finish mixing everything together?

Anyway, what I’ve done is once everything is mixed together, cover well and refrigerate for 24 hours.  Then pinch off a bit and fry it up.  If you want to adjust the seasonings, this would be the best time to do so.  If it tastes the way you want, fry it up and use it in your favorite mexican dishes.  And it can last refrigerated for a couple weeks.  Or, you can separate it and it keeps well in the freezer for months.

chorizo con huevos

Enjoy!!

 

Green Chile

Green Chile is one of those dishes that is indigenous to many states in the southwest region of the U.S.  My boyfriend who’s hispanic had never even heard of Green Chile until he moved to Colorado in 1996.  And he grew up with all types of hispanic food.  So that would tell one that even though it’s attributed and served in almost every mexican restaurant I’ve been to, it’s really not completely hispanic…though it borrows so much of the flavors and ingredients from many authentic mexican dishes, it’s something that was created right here in these United States.

For those that don’t know, i.e., if you’re from the anywhere in the U.S. other than California, New Mexico, Colorado, Arizona…etc, Green Chile is a wonderful stew that is usually made with diced pork, green chilies, salsa verde, cumin, and other yummy ingredients.  It’s spicy, savory, and embodies all that is good with the world.  Seriously.

Green Chile is usually enjoyed in a bowl topped with Crema, or on top of smothered burritos, chile rellenos, chimichangas….etc.

Ingredients

2 tbsp vegetable oil

2 lbs pork shoulder, cut into 1/2 inch cubes

all purpose flour

1 cup chopped onion

2 14.5 oz cans chicken broth

2 tsp garlic powder

1 tsp oregano

2 tsp salt

1 tbsp cumin

2 4 oz cans diced green chiles

2 4 oz cans diced *hot* jalapenos

10 oz can stewed tomatoes w/ green chilies (I use Rotel)

10 oz green enchilada sauce

Directions

In a heavy bottomed pot, heat the oil to medium high heat.  Toss the pork in enough flour to coat, shaking off the excess.  (I’d tell you how much, but I’ve never really measured…sorry!!)

After the pork is well coated, brown all sides in the oil.

Once the pork is browned on all sides, add the next 6 ingredients.  Cover and let simmer for about an hour.  Add water if needed to keep the pork covered.

After an hour, add the rest of the ingredients and mix well; let simmer on low for an additional hour, stirring occasionally.  It should have the consistency of a stew.  If it’s too thin, in a separate bowl, mix together 1 tbsp of corn starch with 2 tbsp of warm water. Once smooth, add to the stew and bring to a slow boil or a low simmer till thickened. Re-season if necessary.

Serve over the recommended dishes above.

 

Spanish Tortilla

Ahhh…Spanish Tortilla.  This is one of those dishes that I haven’t had or have made often, but consider one of the best things I’ve ever put in my mouth. 

It’s simple to make, not too time consuming, and only has a few ingredients.  The best thing about this dish is that it tastes great warm, cool, or at room temperature, and it’s good for breakfast, lunch, dinner, a snack, or even better; include it in your next Tapas party! 

Yes.  This is what you should make for breakfast tomorrow morning.

 

Ingredients

2 medium russet potatoes

2 medium onions

Extra-virgin olive oil, for frying  

Kosher salt and pepper to taste

10 large eggs

Directions

Note:  If you have a mandolin, it will come in handy for the slicing process. 

Peel and thinly slice the potatoes, then soak in cold water.  Peel and thinly slice the onions and set aside.  After the potatoes soak 10 or 15 minutes, dry thoroughly.  If you have a salad spinner, this would be a perfect time to use it. 

In a large pan, heat enough olive oil to cover the potatoes.  Once up to temperature, (check by placing 1 slice of potato in the oil.  If it sizzles, it’s ready) cook the potatoes until tender.  Your goal is not to fry them to the potato chip stage.  They should have next to no color to them.  If your skillet is large enough, add the onions about halfway through the cooking of the potatoes.  If your skillet is not large enough to accommodate both; after you remove the potatoes, drain on paper towels and add the onions to the pan.  The onions should be translucent, not fried.  Remove the onions to the same paper towel as the potatoes and let drain. 

In a large bowl, mix the eggs together just until incorporated.  Once the potatoes and onions are well drained, add to the eggs.  Season with salt and pepper. 

Now, this is probably best done in a large non-stick skillet, but if you don’t have a non-stick then make sure you use enough of the reserved oil in your skillet to make sure the tortilla doesn’t stick.  (even with non stick, you should have a bit of oil in the pan)  And make sure your skillet is hot.  The egg sets faster and that helps with the no stick issue.

Pour the mixture into the hot pan and stir with a spatula to create some texture.  After about a minute or so on high heat, lower the heat to medium-high and cook until the eggs are mostly set. 

Take a large plate or platter and place over the tortilla.  Take the pan and carefully but quickly flip it over so the tortilla is now sitting on the platter.  Slide the tortilla back into the skillet so the other side can cook and brown.  Cover and cook for an additional 3-5 minutes.

Once done, carefully slide out onto a large cutting board and let cool for about 15 minutes.  Cut into wedges and serve with Spanish sausage, Crema, Sofrito, or Roasted peppers.

 

Eggs al Forno

This is the dish to serve if you want to impress that special someone you just woke up with.  Al Forno means ’from the oven’, and these little bundles of joy are the perfect little dishes to serve when your loved one comes crawling out of bed.  A few fresh berries on the side, along with a fresh cup o’ coffee….yum!!  This is a great way to start any Saturday morning!

Ingredients

4 individual ramekins

butter

4 slices of sourdough bread (cut to fit into the bottom of the ramekins)

olive oil

1 1/2 cups fontina cheese, shredded

3 pieces cooked bacon, chopped into pieces

6 oz fresh baby spinach, cut into ribbons

4 lg eggs

salt & pepper

1/4 cup parmesan cheese, grated

Directions

Heat oven to 350 degrees f.  Butter the ramekins and insert 1 piece of bread into each ramekin.  Make sure it fits completely into the bottom.  If the piece of bread is too small, place more into the ramekin to fill the space.  If too much, remove some of the bread, as the should be snug.  Drizzle with a bit of olive oil.  Place fontina cheese on top of the bread, then top with bacon.  Place equal amounts of spinach on top of the bacon crumbles.  Gently crack 1 egg for each ramekin and place on top of the spinach. Drizzle with a bit more olive oil, and season with salt and pepper.   

Place the ramekins on top of a baking sheet, and place in the oven.  Bake for about 15 minutes or until the whites are set and the yolk is runny.  Remove and top with equal amounts of parmesan cheese, and serve.

 

Ricotta Fritters

I’m a fritter whore.  If you told me that you had a batch of ‘fritters’, you’d be my best friend forever.  Or until I finish my plate.  It depends how the conversation went. 

Anyway, as you can tell, I perk up at the word ‘fritter’.  It doesn’t matter what kind.  Corn, Apple, Banana, or Ricotta.  It doesn’t matter.  I’m eating them. 

Try this fritter recipe!  And make sure you invite friends or extended family.  Mainly because, after your first bite, you’ll want to eat the whole batch.  You need reinforcements.  Brew up some coffee, and prepare for pleasant conversation, and great nom-nom-noming.  Kinda like the end of a ‘Giada at Home’ episode when she’s sitting in her backyard enjoying something dainty with her ‘friends’.  =)

These fritters are light and crunchy on the outside, and creamy yummy on the inside, and taste hella good either drizzled with honey, or dusted with confectioners sugar.  Or both!! 

Ingredients

3 eggs, beaten

3 tbsp sugar

1 lb ricotta cheese

1 tsp lemon zest

1 tsp vanilla

1/2 cup all purpose flour

1/2 cup cake flour

3 tbsp baking powder

pinch of salt

vegetable oil

confectioners sugar for dusting or honey for drizzling

Directions

 

Combine the eggs and sugar. Once the eggs and sugar are incorporated, add in the ricotta cheese; mix well.  Mix in the lemon zest and vanilla.  In a separate bowl, sift together the flours, baking powder and salt.  Add the wet to the dry, and mix well.  Cover and set in the refrigerator for about an hour.

Heat about 1 1/2 inches of oil in a heavy bottomed skillet to medium-high heat.  Once the oil is up to temperature, drop the batter into the oil; measuring about 1 tsp of batter per fritter.  Don’t overcrowd the pan…do about 5-6 at a time.  Cook until golden brown.  Remove and drain on a paper towels.  Dust with confectioners sugar or drizzle with honey.  Serve immediately.

 

French Toast with Caramelized Bananas

This is something I’ve only made a handful of times since I acquired this recipe sometime in the early 2000′s.  It’s sooo good.  Soooo rich.  And so freakin’ bad for you!!  Which is why I love it so much.

It surely is not for anyone trying to lose a few pounds.  There.  I warned you. 

Whenever I’ve made this for breakfast, I’ve always made the mixture the night before and let it sit in the fridge.  Then the next morning, I just whisk it again, and it’s good to go.  As far as the bread, it’s good to let this bread sit out overnight also. 

As we all know, stale bread is the best bread for French Toast.  

Oh!  Try this with thick cut Raisin Bread sometime.  It’s uh-maze-ing!!! 

Ingredients

1 tsp vanilla

1/8 tsp nutmeg

1/8 tsp cinnamon

4 eggs

2/3 cup milk

1/3 cup flour

1/3 cup sugar

1/4 tsp salt

8 slices of day old thick cut bread,  

butter

caramelized bananas (recipe below)

Directions

 

In a large bowl, mix the vanilla, nutmeg and cinnamon together.  Once well incorporated, add the milk and eggs to the vanilla mixture and mix well.  Set aside.  In a separate bowl, mix or sift together the flour, sugar and salt.  Once the dry ingredients are combined, add the wet mixture to the dry, and whisk thoroughly.  A hand-held mixer can be used, but not necessarily needed.  Depending on how fast you work, you will want to keep the wisk close and use periodically while cooking your french toast. 

Heat a large cast iron skillet or griddle, and melt butter.  Don’t let the butter burn.  Dip the bread in the mixture for about 10-15 seconds on each side.  Place on the griddle and let cook on each side till golden brown.  Remove and set in warm oven until all pieces are cooked. 

Once ready to serve, top with the caramel sauce and bananas.

Caramelized Bananas

 

1/2 cup butter

1 cup sugar

1 1/4 cups heavy cream

1 tsp lemon juice

5 bananas, sliced lengthwise and halved

Directions

In a large heavy bottomed skillet, melt the butter.  Increase the heat to medium high and add the sugar and stir constantly until the sugar has melted and the mixture starts to turn brown.  The butter will separate from the sugar but don’t panic.  Lower the heat slightly and add the cream slowly (it might bubble up a bit).  Keep stirring, as the sugar might set up slightly once the cream is added.  While still stirring, bring to a low boil and it will thicken nicely.   Lower the heat and stir in the lemon juice.  Add the bananas and let them cook through; about 5 minutes.

Drizzle the bananas and sauce over the french toast.

 

Turon Saba

This is another great dessert item that is prevalent in the Philippines.  (Yes…I’m trying to get YOU to give Filipino food a try.  Can you tell?)

Saba is rolled in brown sugar, wrapped in a lumpia wrapper and fried till crisp.  Saba is a type of banana found in the Philippines. If you can’t find Saba, you can substitute ripe Plantain or Banana.

Ingredients

  

4 saba bananas

1 pkg lumpia wrapper

1 cup light brown sugar

tbsp flour and enough water to mix together to form a paste.

vegetable oil for frying

 

Directions

Heat a frying pan to medium-high heat, filled with about 2 inches of oil.

Peel the saba and cut in half-length wise, then cut halves into 3 pieces.    

Roll the saba in the brown sugar, then roll the saba in the lumpia wrapper like you were making a lumpia or egg roll. Dab your finger in the flour/water paste and rub on the end of the lumpia wrapper and seal to close.

Place the turon in the oil, seal side down first, and turn to brown all sides. 

Once browned, remove using tongs, and hold vertically over the oil for about 5 seconds to let all the oil drain from the inside of the turon.

Set on paper towel to drain completely.