STRAWBERRY PANCAKES

 STRAWBERRY PANCAKES

 

So for Valentine’s day, I like to make strawberry pancakes for breakfast. I’ve been known to make them heart shaped, depending on my mood.  They are light and fluffy and the strawberries add just enough sweetness to make them special. I like to serve them just sprinkled with some powdered sugar or with regular syrup.  They are so good!

STRAWBERRY PANCAKES

2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Vegetable oil
1 cup diced strawberries plus extra for garnish

Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. In a second bowl add the buttermilk, eggs and cooled melted butter and whisk to combine.

 Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. You do not want to overmix. Just stir until combined and don’t try to get the lumps out.

 

 

Heat a large griddle or non-stick skillet over medium heat. Add a teaspoon of oil and a tablespoon of butter. Once the butter melts, wipe the skillet with a paper towel. 

 

Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook for a minute or two or until bubbles begin to come to the surface.  Then flip and fry on the other side for about two minute or until golden brown. Transfer to a baking sheet and keep warm in the oven.

 

 Sprinkle powdered sugar or top with your favorite syrup.  Garnish with slice or whole strawberries if desired.

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Creamy Mushroom Sauce with Chicken and Egg Noodles

Creamy Mushroom Sauce with Chicken and Egg Noodles

Is there anything better than mushroom sauce....I mean homemade thick and creamy mushroom sauce. Not that stuff in the can.  And there's nothing that goes together better with mushroom sauce than chicken! Moist and tender bites of chicken in a creamy sauce over a tender bed of egg noodles!  I guess what I'm trying to say here is that this recipe is delicious!  You should definitely put this on your must make ASAP list!  

Creamy Mushroom Sauce with Chicken and Egg Noodles

2 large boneless skinless chicken breasts 

3 tablespoons butter 

1 tablespoons olive oil

1 small onion chopped

3 garlic cloves chopped

8 oz cremini or portabella mushrooms chopped

1/2 cup white wine or chicken stock

1/2 cup heavy cream

1 tablespoon fresh parsley chopped

1 package uncooked egg noodles

salt & pepper to taste

Parmesan cheese for serving

Pat chicken dry with paper towels and dredge lightly in flour. Season the chicken breasts on both sides with salt and pepper. Add 2 tablespoons of the butter and all of the olive oil to large skillet over medium high heat.

Fry breasts about 5 minutes on each side until light and crispy and cooked through. Remove chicken breasts from skillet to a plate and cover with foil until ready to use.

Melt the remaining butter in the same skillet and sauté the onion until soft. Add the garlic and sauté another minute. Add the mushrooms and cook until soft. Season well with salt and pepper.

Add the wine or chicken stock and the heavy cream and simmer for 5 minutes until sauce begins to thicken. Next, then add the parsley and check the seasoning again.  Add more salt and pepper as needed.  Cover and simmer until Pasta is ready.

Make pasta as directed on package.  Drain well and add it to the mushroom sauce, tossing well to coat.  Slice or chop chicken breasts and add to pasta.  Sprinkle with Parmesan cheese and serve hot.

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Leftover Steak and Pasta

Leftover Steak and Pasta

 

 

 

 

 

 

 

 

 

 

 

 

That steak from last night’s dinner was delicious but you just couldn’t finish it.  So you wrap it up or get a doggie bag with intentions of making a steak sandwich the next day.  Not enough to make a whole dinner, just a sandwich.  Why a sandwich when you can make this delicious recipe that’s over the top! 

 

Leftover Steak and Pasta

 

Sauce

 

2 cups low sodium beef broth 

2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoon Worcestershire sauce 

¼ cup cold water + 3 tablespoons corn starch

salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.  If you water thicker sauce, use more corn starch.

    

    Pasta

 

12 oz egg noodles

leftover steak, cut into bite sized pieces 

2 Tablespoons unsalted butter

8 oz Baby Bella or Shitake mushrooms sliced

1 small yellow onion sliced

1 garlic minced

1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

 

Cook the egg noodles al dente and drain (do not rinse). Set aside in a bowl and drizzle olive oil over the noodles to keep them from sticking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add your leftover steak to a large skillet. Drizzle with olive oil and let the meat simmer on low heat for 3-5 minutes, turning continuously. Remove and set aside.

 

Add 1 tablespoon butter to the same pan.  Sauté the onions until transparent. Add in the mushrooms and sauté for about 5 minutes or until are tender. Add in garlic and seasonings and sauté for another minute.  

 

Add the steak bites back to the skillet.  Add noodles to the meat and mushroom mixture and toss to combine.

 

Add the sauce and slowly mix to combine. Add the sauce slowly, a little at a time until you reach the right amount. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES

 

Always cook the pasta al dente. 

 

Use any leftover meat or poultry you want, such as roasted chicken, roasted pork, or beef. 

 

Add fresh herbs at the end for flavor and freshness, parsley and basil. 

 

Keep the olive oil handy. You may need to wake up the noodles while you are making the sauce. Just a couple of tablespoons will help the noodles keep their shape and moisture. 

      

 

 

 

 

 

 

 

 

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