Friday, September 12, 2014

Weekend Brunch ~ Thin Pancakes

Thin Pancakes
1 cup flour
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 cup milk (warmed in the microwave)
2 tbsp. butter, melted
1 egg, beaten
1 tbsp. vegetable oil

Whisk together the flour, sugar, baking powder and salt.
Make a well in the center of the dry ingredients.

Mix together milk, melted butter, egg and oil.  
Pour liquid ingredients into the dry and stir just until moistened.

Use a 1/4 cup measuring cup to pour batter unto 
lightly greased, heated griddle.

Cook until bubbles are breaking on the surface, the edges appear dry, 
and they are golden brown on the underside.

Continue cooking for another 1 - 2 minutes.

Enjoy with butter and syrup,
fresh fruit,
peanut butter,
or whipped cream.

Thursday, September 4, 2014

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad
Fresh Tomatoes, seeded and chopped
Fresh Cucumbers, pared, seeded and sliced
Fresh Basil, roughly chopped

1/4 cup Lemon Juice
1/4 cup Olive Oil
1 tbsp. White Wine Vinegar
1 clove Garlic, minced
Coarse Salt
Freshly Ground Black Pepper

Feta Cheese, crumbled
Pine Nuts, toasted

Fresh garden tomatoes, 
cut in quarters and remove seeds with a spoon.
Chop into bite size pieces.

Fresh garden cucumbers.

Peel, cut lengthwise into quarters. 
Remove seeds by cutting with knife at an angle.

Place tomato and cucumber pieces in a large bowl.

Rough chop the fresh basil and fold in.

Toast the pine nuts in the oven at 350 degrees.
Check frequently.

Shake the dressing ingredients together.
Drizzle over vegetables.

Combine all ingredients and
season with salt and pepper.

Wednesday, August 27, 2014

Tilapia, Corn, and Andouille Grill Packets

Tilapia, Corn, and Andouille Sausage
2 tbsp. Olive Oil
3 cups Whole Kernel Sweet Corn
2 Andouille Sausages, thinly sliced
4 skinless White Fish Fillets, Tilapia or Halibut
8 sprigs Fresh Oregano
Kosher Salt and Ground Black Pepper
Lime Wedges, for serving

Toss the Corn and Andouille in a medium bowl.
Season with salt and pepper to taste.
(I did not use any salt)

Drizzle olive oil in the center of 4 aluminum foil squares.

Dividing evenly, place the corn/sausage mixture 
in the center of the foil.

Top with fish and oregano sprigs.

Drizzle remaining olive oil on another foil square.
Fold the foil and seal the edges to form 4 packets.

Place the foil packets on the grill and cook, covered, 
for about 12 to 15 minutes.

Carefully open the packets (the steam is hot!)
and transfer the fish and vegetables to a plate.
Serve with lime wedges.

Tuesday, August 19, 2014

Tuesday Tip of the Day~ Wax Paper Bags...For Free

When making potato wedges on the grill,
the potato pieces need to be coated with 
olive oil, fresh herbs, and seasoning.

Well, inside a box of cereal, there is a very sturdy wax paper bag.
I save the bags from empty boxes of unsweetened cereal, 
like Cheerios and Rice Krispies.

They come in handy for a lot of things...
like crushing crackers for a crumb crust,
protecting a small bowl when melting butter in the microwave,
or shaking vegetables with oil and seasoning.

Economical, practical, frugal, disposable...
(after all, it's going to the landfill, either way!)

If you are interested in revisiting my post for Potato Wedges on the Grill,

Reduce, Reuse, Recycle

Wednesday, August 13, 2014

Pork Carnitas

Pork Carnitas
1 bone-in pork roast, 6 to 8 pounds
1 tbsp. coarse salt
1 tbsp. ground cumin
1 tbsp. ground black pepper
1 tbsp. dried oregano
2 tsp. ground cinnamon
1 tsp. cayenne pepper
6 to 8 cloves garlic, smashed
1 can diced tomatoes
2 cups liquid, beef stock, juice, or beer

Trim excess fat from the pork.

Remember to prepare your slow cooker with a liner.

Mix the herbs and spices.

Place all ingredients in the slow-cooker. Cook on low for 8+ hours.
The meat is done when it falls off the bone.

Let the roast cool enough to handle.
Shred the meat.

For Carnitas Tacos
Sour Cream
Red Onion
Lime wedges

Prepare accompaniments.

Warm tortillas.
I used a little olive oil in my skillet.

Assemble with shredded pork and toppings of your choice.