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| photo by everything "p" |
What do you do when you have LOTS of eggs to use up?
Make pancakes!
These aren't your usual pancakes, they are flour free and sugar free! Well, until you put Real Maple Syrup on them! So, keep in mind--they're NOT sweet!
Next time, I'm mixing in some fresh blueberries!
We LOVE these protein packed pancakes!!
Ricotta Oatmeal Pancakes (about 12, depending on size)
INGREDIENTS:
2 cups old fashioned Oatmeal
6 Eggs (I used 7 yesterday--just couldn't leave that last one in the carton!)
15 oz. container of Part Skim Ricotta Cheese (or same amount of Cottage Cheese)
2 tsp. Real Vanilla Extract
1 tsp. baking powder
INSTRUCTIONS:
Put all ingredients into your blender and pulse multiple times until pancake batter is smooth.
I cook mine on a non-stick griddle over medium heat. Flip when bubbly and edges look dry.
Enjoy!!
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| photo by everything "p" |
I LOVE this chicken marinade recipe!
I have been using it for years and years. Every time I try a new recipe and am disappointed, I tell myself to just stick with the one I love!!
Don't use that bottled dressing that is full of chemicals for your marinade! Use fresh ingredients! It only takes a few minutes to throw this together!
Trust me, you'll be using this for your kabobs all summer long!
Chicken Kabobs
Ingredients:
Marinade:
1/2 cup extra virgin olive oil (with a light taste!)
1/4 cup soy sauce
1/4 cup honey
2 tbsp. freshly squeezed lemon juice (no bottled juice!!)
1 tsp. freshly grated lemon peel
2-3 cloves of garlic minced
1 tsp. finely chopped fresh parsley (or dried works fine)
1 1/2--2 lbs. chicken breasts, cut into cubes
and your favorite kabob veggies!
--baby potatoes (pre-cooked!)
--sweet onions
--peppers; red, yellow, green
--mushrooms
--onions
--zucchini
--summer squash
--pearl onions
Instructions:
In a large bowl with a lid, combine marinade ingredients. Stir.
Add cubed chicken to bowl of marinade, cover, shake to coat chicken.
Refrigerate about 6 hours, shaking the bowl from time to time. (I get the chicken in the marinade in the morning and then make the skewers at dinner time.)
Slide cubed chicken onto skewers (I use metal ones) alternating with vegetables.
Spoon 1/2 of the marinade that is left in the bowl over the chicken pieces on the skewers. Save remaining marinade!
Place skewers on a baking sheet (sprayed with non-stick spray) and put under the broiler (about 12" from coils) for 7 minutes.
Turn kabobs over, spoon remaining marinade over chicken pieces, cook another 7 minutes.
(you can cook on grill or over charcoal for same amount of time.)
Let kabobs stand for a few minutes (5) before serving!
Enjoy!!
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| photo by everything "p" |
Oh my goodness! This was dinner last
night...Salisbury Steak and roasted
sweet potatoes--yum! If the only
Salisbury Steak you have ever had
came frozen in an aluminum tray...
YOU HAVE TO TRY THIS! It is SO
GOOD! Pretty simple to make! The
gravy...is absolutely fantastic!
Ree Drummond's Salisbury Steak
Ingredients
Meat Mixture:
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
Gravy:
1 whole onion, halved and thinly sliced (or diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper
Directions
For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry
mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all
combined. Form into 4 to 6 oval patties, and then make lines across the patties to
give them a "steak" appearance.
Fry the patties in a skillet with the butter and oil over medium-high heat on both
sides until no longer pink in the middle. Remove from the skillet and pour off any
excess grease.
For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and
cook until golden brown and somewhat soft, for several minutes. Add the beef
stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine
the cornstarch with a little beef broth and add to the sauce if using. Stir and cook
to reduce.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then
return the patties to the gravy. Spoon the gravy over the top and let them simmer
and heat back up for a couple of minutes.
MY NOTES:
I didn't use any seasoning sauce in the gravy.
I did thicken with the cornstarch.
I used beef STOCK instead of beef broth.
I fried the patties (6) for 4 minutes per side, in two batches.
When I removed the patties from the skillet, I drained the excess grease but, left the browned bits.
