Sour Cream Pancakes

1. from epicurious
2. 
3. Notes: The kids and I enjoyed these. Kind of rich but yummy if looking for something a little different! I think next time I would try decreasing the sour cream just a little and adding just a little flour to see if it wasn't quite so rich. I didn't try the syrup yet.
4. Ingredients:
5. For Syrup:
6. Scant 1/2 c sour cream
7. 1/3 c pure maple syrup
8. 3 T butter, cut into pieces
9. for Pancakes:
10. 1 C flour
11. 1 Tb sugar
12. 1 tsp baking soda
13. 1/2 tsp salt
14. 1/2 c sour cream
15. 1/2 c whole milk
16. 1 large egg
17. 2 T butter

Preparation:

Make Syrup:

Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.

Make Pancakes:

Preheat oven to 200 F

Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 Tablespoons), then whisk into flour mixture.

Cook on Griddle and serve warm.

Brazilian Lemonade

from Our Best Bites

Brazilian Lemonade

Notes: Alisha suggested this during the Rio Olympic games and it was yummy as promised! We all enjoyed it!

Serves 4

This is my most favorite drink. Ever. Citrus and sweetened condensed milk may sound weird at first, 

Ingredients

1. 4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
2. 1 c. sugar
3. 6 c. cold water
4. 6 Tbsp. sweetened condensed milk

Instructions

1. Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
2. Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
3. Place 1/2 of the limes in your blender.
4. Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water.
5. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
6. Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance).

Serving Note

1. Serves 4, technically, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

One Pan Baked Fajitas

from Aunt Kalle

One Pan Baked Fajitas

 Notes: I haven't tried this yet but think its a great idea.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: LeighAnne Wilkes,  yourhomebasedmom.com

Recipe type: Main Dish

Serves: 4-6 servings

Ingredients

• 3-4 chicken breasts, cut into bite size pieces
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 oz. or 6 tsp of fajita seasoning mix
• tortillas

Fajita Seasoning Mix (or just use a packet)

• 1 Tbsp cornstarch
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp white sugar
• ½ tsp onion powder
• 1 tsp garlic powder
• ¼ tsp cayenne pepper
• ½ tsp cumin

Instructions

1. Mix together the seasoning mix ingredients.
2. Grease 9 x 13 pan
3. Place onions and red pepper in pan.
4. Top with sliced chicken.
5. Sprinkle with fajita seasoning mix
6. Drizzle with oil and toss to coat.
7. Bake at 400 degrees F. for 30-40 minutes or until chicken is cooked through.
8. Serve on tortillas

Lemon Rosemary Scones

from Pioneer Woman (suggested by Nicole)

Lemon Rosemary Scones

February 25, 2013 600

PREP TIME:

20 Minutes

DIFFICULTY:

Easy

COOK TIME:

18 Minutes

SERVINGS:

24 Servings

INGREDIENTS

• SCONES
• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
• 1 whole Large Egg
• 1 cup Heavy Cream
• 1 Tablespoon Finely Minced Fresh Rosemary
• Zest Of 1 Lemon
• GLAZE
• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk, More If Needed For Thinning
• Zest And Juice From 1 Lemon
• 1 teaspoon Finely Minced Fresh Rosemary
• Dash Of Salt

INSTRUCTIONS

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt.

Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep.

Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. Final rectangle should be about 18 inches by about 10 inches.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

GLAZE

To make the icing, add lemon zest, lemon juice and rosemary into milk; allow to sit for awhile. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

Nicole's Bacon Lettuce Salad

from Nicole

Ingredients:
Bacon
Lettuce
Onion
Mushrooms
Nuts
Boiled eggs
Cucumbers
Red Wine Dressing (from Walters)

I saw this cool salad that I tried.  I cooked bacon then cut it up small.  Then cook onions and mushrooms in the greese with a little brown sugar.  Then I let everything cool and put it over a lettuce salad with some boiled eggs and cucumbers and nuts.  It was pretty good.  I used the a red wine dressing in the walters book but I don't remember which one.  

Carne Asada Marinade (Best Carne Asada Marinade Recipe Ever)

from thismamacooks.com

Notes: This marinade is a little more involved but it was very flavorful and Daniel really enjoyed it. I did it the grilling method.

Ingredients

• 1/4 cup olive oil
• 1 cup malt vinegar (any vinegar is fine in a pinch!)
• 1/3 cup lime juice or lemon juice
• 1/3 cup orange juice
• 1 cup water
• 2 tablespoons peeled fresh garlic, minced
• 1 tablespoon ground white pepper
• 1 1/2 tablespoons salt
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon Mexican oregano
• 1/4 teaspoon ground cloves
• 1 orange, sliced
• 1/4 bunch cilantro, chopped
• 5-6 pounds skirt steak

Directions

1. Combine all ingredients in a large bowl and whisk to combine.
2. Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
3. Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.

Grilling the marinated carne asada:

1. Take meat out of container and grill until just cooked through. (Rare to medium rare.)
2. Cut cooked meat into strips.
3. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Slow cooking the marinated carne asada:

1. After marinating for one or two days, place meat and marinade in a slow cooker.
2. Slow cook for 10 to 12 hours on low.
3. Meat should be extra tender and can be shredded with a fork.
4. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Prep Time: 24 Hours 20 Minutes

Cook Time: 20 Minutes

Total Time: 24 Hours 40 Minutes

Servings: Feeds 4 to 6 with leftovers

• Serving size: 1/2 pound per person

Crunchy Asian Ramen Noodle Salad

from gimmesomeoven

Notes: Can't remember for sure as its been a while. I enjoyed the mango in it. I think I wondered about adding craisins? I did toast in the oven and liked that. Didn't have edamame and want to try that next time.

YIELD: ABOUT 8 SERVINGS

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sweet, savory, and SO good!

PREP TIME: 10 MINS

 

TOTAL TIME: 10 MINS

INGREDIENTS:

SALAD INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

• 2/3 cup vegetable oil (or any cooking oil)
• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.