Archive | February, 2012

German Oven Pancakes

24 Feb

We just had the best dinner in a long time. Really, it was so that good. What is this amazing dinner? It’s easy really: Beer, Pancakes, & Bacon. Real maple syrup doesn’t hurt either.

As you can see, these were no ordinary pancakes. We had visited our friends house over the weekend and they served these magical pancakes, BAKED IN THE OVEN! Andrew and I were both stunned. We have both been through out entire lives without tasting pancakes made in the oven, or “German pancakes.” How are these not served at every breakfast joint? I have no idea. They are beautiful, fluffy, easy to make, and so much fun to fill with different toppings.

It has been our habit to have pizza every Thursday night. Last week, Andrew didn’t feel too good after our pizza, maybe as we get older we can’t handle all of that grease… So we were looking for something fun and easy to replace pizza. Andrew summed it up: “I think this is better than pizza Thursdays.” Enough said.

Well, except the recipe, which I took fromSteamy Kitchen. She had it for breakfast, which I guess is also an option.

German Oven Pancakes

  • 1/2 cup of all-purpose flour, sifted
  • 3 eggs, lightly beaten
  • 1/2 cup milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon of salt

Preheat oven to 450F. If you have a convection oven, set it at 425F.

Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt and sugar. Gradually add flour to egg mixture, a spoonful at a time.  Make sure the flour is well incorporated in the batter with no lumps, but do not over-mix, as you want to keep the pancake light.

Lightly spray a 9″-11″ oven-safe skillet with cooking spray (I used my cast iron, which may have resulted in less poof in the middle, but the sides climbed like crazy!).

Pour batter in the skillet.

Bake 12-18 minutes, just until the edges are golden. Mine was perfect at about 15 minutes. It wasSO much fun to watch it rise so quickly, seriously, Andrew and I were acting like little kids giddy with excitement–maybe the pre-dinner beer also helped.

Serve with whatever toppings you have around. We had peaches, blackberries, and strawberries. Throw in some sweet with powdered sugar and maple syrup. But you could really do this what ever favorite toppings. If you wanted a super fancy dessert, we were thinking chocolate syrup.

Me, now excited for oven pancake Thursday.

Advertisements

Oven-Fried Chicken Tenders

21 Feb

Trying new things is fun when they are like things you already love! Such is the theory behind Oven-Fried Chicken. We are known to crave the occasional fried chicken or chicken nuggets. So why not tried an oven-baked at home version for a healthier option? This recipe is adapted from Better Homes and Gardens recipe. Andrew was very impressed with my first attempt, so these pictures were from my second round. Second time was better, and I think I could improve on it every time.

Tips:

  • The main obstacle was getting the coating to stick to the chicken, which I think comes with practice. Make sure the crackers are crumbled before you put the butter in, so that they arehard enough to crack into little pieces that are small enough to stick to the chicken.
  • A baking rack is essential to making sure that the bottoms of the chicken tenders are tender all the way around. No need to flip half way!

Ingredients:

  • 1 egg, beaten
  • 3 tbl milk
  • 1 3/4 cups crushed crackers (I used flavored ones to add some spice to the chicken)
  • 1 teaspoon dried tyhme, crushed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 chicken breasts, cut up into tenders

Directions

1. In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper (make sure the pieces are small first); stir in melted butter. Set aside. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2. Arrange chicken on baking rack, with baking sheet underneath to catch falling crumbs. Make sure the pieces aren’t touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.

3. Bake, uncovered, in a 400 degree F oven for 10 to 12 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.

Nutritional Info: Per 4 tenders

  • 250 cal
  • 7 g total fat
  • 112 mg chol.
  • 336 mg sodium
  • 16 g carbo.
  • 0 g fiber
  • 29 g protein
  • 7% vit. A
  • 23% Iron

Cajun Chicken and Andouille Soup

3 Feb

Hello WordPress! I almost forgot about you! But then, I just joined Pinterest and realized that it could help me organize all of my recipes along with this blog. So let’s get back to it!

As always, I’m on the look out for simple, quick, tasty, and hopefully somewhat healthy recipes. I have started to use Women’s Health website to find some good recipes that breaks down the calories, sodium, and protein and other good-to-know nutrients. However, their website is awful to navigate and rarely has any good pictures. I also find myself changing a lot of the recipes to make more sense to me.

My modification of their Cajun Chicken and Andouille Soup has become an instant hit around here. I’ve made twice in the past two weeks. Really delicious and super easy to make.

Disclaimer: I have been to Louisiana several times and know what “real” Southern food is. This isn’t it. This is definitely the “California” version of Southern food. But it does give me a little taste, and it’s delicious otherwise–so who cares?

Ingredients:

*Ingredient note: look for any sort of brand of “cajun seasoning” in the seasoning aisle, or you could make one up–it would probably have less sodium. But since I have contacts in the south, I used a new one I got for Christmas, Walker & Son’s “Slap Ya Mama” seasoning, and it’s delicious. I also like to think it adds to my authenticity, but probably not.

Directions:

  • Chop everything up, throw it into the pot and simmer for 4-8 hours. Really, because these are such hardy ingredients you could probably do it for as long as you want it to simmer for.  How simple is that?

I served mine with corn bread muffins:

Continue reading