Buttermilk Pancakes

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 tbsp sugar

1 tsp vanilla

2 large eggs, lightly beaten

3 cups buttermilk

4 tbsp unsalted butter, melted (plus additional butter for griddle)

Heat griddle to 375°.

Whisk together dry ingredients in a medium bowl.

Add eggs, buttermilk, vanilla, and melted butter; whisk to combine. Batter should have small to medium lumps. The secret to fluffy pancakes is to not overmix the batter; do not beat until smooth

Heat oven to 175° for warming finished pancakes.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough Use a pastry brush to brush 1/2 teaspoon of butter onto griddle. 

Pour about 1/2 cup batter into pools 2 inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges, flip over - about 2 1/2 minutes. Cook until golden brown on bottom, about 1 minute. 

Repeat with remaining batter while keeping finished pancakes warm in oven. Serve warm with warm syrup.es 9 6" pancakes.

Parmesan Ranch Chicken

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese

1 envelop ranch salad dressing mix

6-8 chicken breast halves or 2 lbs chicken tenders

1/2 cup butter, melted

Grease a 9x13" baking dish.  In a shallow bowl combine corn flakes, parmesan cheese and salad dressing mix.  Have the melted butter in another shallow bowl.  Dip chicken in butter then roll in cornflake mixture to coat and place in baking dish.  Bake uncovered at 350 degrees for 45 minutes. 

Cabernet Cranberries

1 1/2 cups superfine sugar

1 cup cabernet sauvignon

12 oz cranberries

2 teaspoons grated tangerine rind

1 3-inch cinnamon stick

Combine the sugar and wine in a medium saucepan and bring to a boil. Add the remaining ingredients and return to a boil, stirring constantly. Reduce the heat and partially cover. Simmer for 10-15 minutes or until the cranberry skins pop. Remove and discard the cinnamon stick. Serve at room temperature or chill for 2 hours. 

Yields 3 cups

Grilled Mediterranean Chicken

2 pounds of boneless skinless chicken breasts

¼ cup of extra virgin olive oil

Juice of 2 lemons

5 cloves of minced garlic

1 T of dried oregano

2 tsp of dried thyme

2 tsp of salt

1 tsp of smoked paprika

½ tsp of ground black pepper

¼ cup of Harissa sauce

For spicier chicken, ad red peppers flakes.

For more fragrant, add basil or rosemary.

Good with zucchini, bell peppers and red onion.

Use as fresh ingredients as possible. Cut chicken into bite-size pieces. Combine marinade ingredients. Cover chicken well and marinate for 30 minutes to 3 hours. 

Heat grill to 375 degrees. Grill 8-10 minutes. Can cook in oven at 375 degrees on foil and broil until internal temp reaches 165 F.

Feta and Pepper Cheese Dip (Tirokafteri Feta Dip)

 8 oz Greek Feta Cheese (Crumbled, plus about 1 oz for garnish)

1/3 cup Greek yogurt

¾ cups roasted red pepper (homemade or jarred)

1 t minced garlic

1 T lemon juice

2 T extra virgin olive oil

¼ t smoked paprika

2 T fresh parsley finely chopped

Place feta cheese, Greek yogurt, roasted red bell peppers, garlic, lemon, and smoked paprika in the food processor or blender. Blend on medium speed until the ingredients start to combine. Turn the food processor on low and pour the olive oil onto the mixture and mix until smooth. If serving, place your dip into a dish and top with a drizzle of the remaining olive oil, crumbled feta, and fresh parsley.

If storing, use an airtight container and store it directly in the refrigerator.

Quality ingredients are what makes this recipe great.

Hot Cocoa Cookies

Hot Cocoa Cookies

1 box chocolate cake mix

¼ cup vegetable oil

2 eggs

Marshmallows (can use large and cut in half for larger cookies, cut in 1/4ths for smaller cookies or just use smaller marshmallows)

Mix all the above until it is a thick dough. It should be slightly sticky but if it is too sticky you can add a little more oil.

Scoop cookies onto baking sheet and slightly flatten with the back of a spoon dipped in powdered sugar.

Bake at 350 for 8 minutes. 

Add marshmallow halves with cut side down. Then bake an additional 3 minutes. Do not over bake or they will be dry and hard.

Icing

2 T melted butter

2 cups powdered sugar

2 T cocoa powder

¼ t vanilla

2 T hot water

Mix all ingredients together. Drizzle on top of warm cookies. Top with festive sprinkles if desired.

Favorite Salsa

 

1 ounce Serrano peppers, chopped

1/2 cup fresh cilantro

1 cup chopped onion

1/3 cup fresh lime juice

1 teaspoon salt

1 teaspoon garlic salt and/or minced garlic

1 1/2 pounds Roma tomatoes, chopped

Place Serrano, cilantro, onion, lime juice, salt, and garlic salt in food processor, or blender and pulse on low for five seconds until desired consistency. Squeeze fresh lime juice. Serve with tortilla chips.