Pancake Cups Sunday, Jul 20 2014 

The other day I was bored and flipping through my facebook feed and came across a recipe for “Quick and Tasty Pancake Cups”, and yes they were all that the description implied.  You can find the original recipe at the

Rural Spin  http://ruralspin.com/2012/11/10/quick-and-tasty-pancake-cups/

 

I will also post the recipe here.  They were really simple to mix up and bake.  The only difference I found in what I made and what their recipe called for was the serving amount.  I don’t know if they had a deeper cupcake pan than I did but their recipe called for a yield of 6 cakes and mine filled up a 12 cupcake pan.

 

pancake cup

As you can see from my pic I was enjoying mine while surfing the net.  I had 12 of these delicious little cups and my husband scoffed them down in record time.

I did make some changes from the original recipe they are noted below except for my milk substitution.  I didn’t have any milk in the house so I used a 1/2 cup of yogurt instead.

There are many things that you can use to top these pancakes, the sky is the limit.  Since I made these in the middle of the night and my choices were limited to what I had in the house they weren’t all that fancy.   I took heavy cream and mixed it with sugar and used that as the topping.  I bet they would be to die for if you took berries and reduced them in sugar then pour them on top!

 

INGREDIENTS:

1/2 cup milk

1/2 cup flour

3 eggs

3 T butter, melted

pinch of salt

1 t vanilla extract

1 t lemon juice

 
INSTRUCTIONS:

Preheat your oven to 400 F

Take a muffin tin and butter each cup well.

Place all of your ingredients (make sure the melted butter is cooled a tad so it doesn’t cook the eggs) in a blender.  (I used the food processor)

Be sure the flour goes in last and is on top of the other ingredients; if you put the flour in first much of it will clump in the bottom of the blender.

Whiz for 30 seconds or so or until all of the lumps are gone and the batter is smooth Divide your batter by pouring into your muffin tin in equal amounts.

The batter will puff up quite a bit in the oven, then fall when cooled.
Pop into the oven for 15 minutes, or until the tops are just starting to brown. You will see these puff up quite a bit in the oven — this is good! When they are done, remove them from the oven and they will immediately start to fall. This is good, too! They will fall until cups are formed in each pancake.

Take a knife and run around the inside of each muffin cup to loosen the pancake cups. Take a fork and release them from the bottom–they may stick a tad so be careful.

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Chinese Food DTs….a General Tso’s fix Thursday, Nov 21 2013 

Now that I am in Jordan I have all the great Arab foods to choose from but on the flip side of this I had to leave behind some of the foods I LOVE.  Chinese food is one of them.  In the US I would eat this 2-4 times a week.  Mostly for lunch at work but also on those nights at home when I did not feel like cooking.  I get here and of course as with everywhere there are Chinese restaurants around but they are not like the Chinese food I am use to in America.  If there is a similar one here I have yet to find it.

So my search after a few disappointing meals out to eat was to fix these yummy dishes I love at home.  Sounds like a simple plan right? Well let me tell you it’s not.

Yes you can Google the recipes but as I am finding out all recipes are not created equal and it’s a crap shot whether or not you pick a good one.  My poor husband he has had to eat a lot of what I call my “science experiments”; he is a good sport about it though and lets me continue without any complaints.

One winning recipe I have found is one for General Tso’s Chicken.  Now I only have about 5 more to replace at home and I will have my Chinese buffet at home.  My poor husband;  I am not sure that he will make it.

Here is a quick pic of it on my plate last time I made this dish.

Here is a quick pic of it on my plate last time I made this dish.

General Tso’s Chicken

  • 2 lbs         Boneless Chicken Breasts

  • 1 T.          Oil

  • 1              Egg

  • 1 1/2 tsp   Salt

  • 1/4 c         Flour

  • 1/2 c         Cornstarch

  • 1/2 c         Water

The Sauce

  • 1 T.          Oil

  • 1 T.          Rice Vinegar

  • 1 tsp        Minced Garlic

  • 1 1/2 T.    Soy Sauce

  • 1 T.         Cornstarch

  • 1 1/2 T.    Water

  • 5 T.          Sugar

  1. Cut chicken into 2 inch squares; place in a large bowl

  2. Stir in Egg, Salt, Pepper, Water and 1 tablespoon of Oil; mix well

  3. In a separate bowl combine Cornstarch and Flour;  add to the Chicken; stir to coat the pieces

  4. Now you will deep fry the Chicken pieces

  5. Add the Chicken in small batches and cook until it is completely done and the pieces are golden brown

  6. Remove Chicken and drain on paper towels

  7. In another pan combine Oil, Rice Vinegar and Garlic; simmer for a few seconds until you start to smell the Garlic cooking

  8. Add into the pan Soy Sauce, Cornstarch, Water and Sugar; stir with a whisk to ensure it is mixed well

  9. Add the Chicken back to the pan;  the sauce will quickly become thick and stick to the chicken

  10. Serve with rice 🙂

Seafood…. Mmmmmmm Wednesday, Nov 20 2013 

So tonight I had shrimp and was thinking what to do with them, at home we make shrimp scampi often.  However at home I have pounds of shrimp not just a half pound.  So I plugged in shrimp scampi into the ole search engine and found a recipe that involved pasta.   Figured it would be a great way to stretch my shrimp.  It turned out ok, as he said it was weak.  Meaning it needed more garlic and butter.  Over all it was a quick easy way to make it.

 

I forgot to take my photo before we ate (I was starving)  so it’s not a pretty as it was before we attacked it.  Still looks yummy though if I do say so myself.

Shrimp Scampi

Ingredients

  • 1 pound pasta (I used thin spaghetti)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pinch red chili pepper flakes 
  • 4 cloves garlic, chopped
  • 1 pound shrimp, shelled and deveined
  • 1/4 cup chicken stock
  • 3 tablespoons of lemon juice
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped
Directions
  1. Cook pasta as per package directions.
  2. Heat the oil and melt the butter in a pan over medium heat.
  3. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.
  4. Add the shrimp and saute until cooked, until they are pink.
  5. Remove the shrimp from the pan.
  6. Add the chicken stock and lemon juice and bring to a boil.
  7. Simmer the liquid until reduced by about half.
  8. Add the butter, wait for it to melt and turn off the heat.
  9. Add the shrimp, pasta and parsley and toss to coat.

Feeling the need for my Childhood Wednesday, Nov 20 2013 

Yesterday I was craving something I haven’t eaten in a long long time.  Corn Chowder!  I know of all things. I do not think I have ever made it before and if I had it was not something that stuck with me.  I surfed around the internet looking at what recipes are out there and I decided that no one had anything close to what I remember from my childhood…. so I improvised.

 

I know another great camera phone shot yeah yeah!!! At least you get an idea  what it looks like when its done.

Corn Chowder

6       ears of corn

2-4    potatoes

1       large onion

1/4 c butter

2 c    milk

1/4 c flour

salt & pepper to taste

1.  cut corn from the cob and slice onions.

2.  Boil corn and onions until the onions are almost transparent.

3.  Dice and add potatoes to the corn and onions,

Cook until potatoes are done.

4.  Mix butter, milk, and flour together and add to the pot the vegetable are in.

5.  Stir until it becomes thick.

6   Salt & pepper to taste.

7.  ENJOY!!!

It was just what I needed, now I admit it’s getting a little to warm for soup especially chowder but with all this fresh corn laying around it was just what the doctor ordered for me 🙂

Potato Salad Convert Wednesday, Nov 20 2013 

Let me start this by saying I hate potato salad.  All my life my family has made a mayo based one and frankly I think it sucks.  Everywhere I have tried this nasty mayo pickle filled dish and always makes me gag.  Do not even get me started on the store bought crap. That stuff could kill ya!!

So yesterday when I came across and oil and lemon based sauce I was bored and said what the hell I will try it.  OMG!!! It was fabulous!  My husband even loved it.

Lemon Vinaigrette Potato Salad Recipe

 3 pounds red potatoes, cut into 1-inch cubes

1/2 cup olive oil

3 tablespoons lemon juice

2 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

1 tablespoon red wine vinegar

1 teaspoon grated lemon peel

3/4 teaspoon salt

1/2 teaspoon pepper

1 small onion, finely chopped

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.

Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. 

 OK now my spin on this recipe, I used regular old potatoes because that is what I had in the pantry.  I omitted the lemon peel, because I have never used lemon peel in my life and don’t feel the need to start now.  I also used lemon juice from a jar.  *GASP*  I know, I know but seriously do I look like Martha Stewart???

Instead of basil I used thyme because I had that on hand.  The red wine vinegar well lets just say apple cider vinegar works just fine.

 It still turned out so good I recommend everyone try this dish.  A total plus was it was so simple to make.