Archive for the ‘Breakfast’ Category

Tasteful Tuesday: Basic Crepes

Tuesday, May 8th, 2018

These light and airy crepes are perfect for any special occasion – whether that be Mother’s Day, Sunday brunch, or when you’ve decided a random morning calls for a special occasion breakfast.

CrepesWhat you’ll need:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup whole milk
  • ½ cup water
  • 3 tbsp melted butter
  • ¼ tsp Kosher salt (or ⅛ tsp table salt)
  • 2 tbsp sugar
  • 1 tsp vanilla extract (if you desire sweeter crepes)

Directions:

  1. Combine all the ingredients, except 1 tbsp butter, in a blender and blend until smooth, about 20 seconds. The batter should be fairly thin but creamy.
  2. Cover and set batter aside for at least 30 minutes.
  3. After the 30 minutes has passed, heat a 9- to 12-inch nonstick pan over medium heat, and add the leftover 1 tbsp butter.
  4. Let the pan get hot for about 30 seconds, then pour about ¼ cup of crepe batter onto the center of the pan. Swirl the pan around so that the crepe batter coats the whole pan, right up to the edges.
  5. Cook the crepe for about 30 seconds, or until it has browned, then flip and cook for 10-12 more seconds.
  6. Remove to a plate and add toppings of your choice (fruit, melted chocolate, whipped cream, etc.). Serve and enjoy!

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Tasteful Tuesday: Five Pancake Recipes

Tuesday, February 13th, 2018

Pancakes

Whether you’re celebrating Shrove Tuesday or just general Pancake Day, here are five pancake recipes to satisfy your need for this sweet treat during breakfast, lunch or dinner.

Vegan Pancake Recipe – made with raw sugar and soy milk.

Homestyle Pancake Recipe – the most classic pancake recipe (add chocolate chips or berries!).

Blueberry Pancake Recipe – best with Maine blueberries, of course.

Cranberry Walnut Pancake Recipe – out of the ordinary but just as delicious.

Blueberry Vanilla Pancake Topping – okay, so not a pancake,
but this recipe offers a decadent complement to your homemade pancakes.

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Two Dishes to Make with Thanksgiving Leftovers

Tuesday, November 21st, 2017

These two recipes aren’t necessarily for Thanksgiving day (although you could try them out, of course); their optimal use falls on the day after, when you have a fridge full of leftovers.

Mashed Potato & Stuffing Patties

What you’ll need:

  • 2 eggs, lightly beaten
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 2 cups leftover chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 tablespoons butter
  • 2 tablespoons canola oil

Directions:

  1. In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
  2. In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly to form patties.
  3. Fry 4-5 minutes on each side or until golden brown and heated through. Drain on paper towels.

Turkey Stir-Fry

What you’ll need:

  • 1 cup cut green beans
  • 1 tablespoon peanut or canola oil
  • 1 garlic clove, minced
  • 2 tablespoons whole-berry cranberry sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed cooked turkey
  • 2 tablespoons chopped cashews, optional
  • Minced fresh cilantro, optional
  • Hot cooked rice

Directions:Embossed Garlic Keeper

  1. In a large skillet, saute beans in peanut or canola oil until tender. Add garlic; cook 1 minute longer or until fragrant.
  2. Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper. Pour over bean mixture in skillet. Add turkey and simmer uncovered, for 4-6 minutes or until heated through.
  3. If desired, sprinkle with cashews and, if desired, cilantro. Serve with dinner rolls or over rice.

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