Feeds:
Posts
Comments

Posts Tagged ‘parchment paper’

Pancakes really are that easy to make.  The next time you want some, instead of using a bisquick (or other) pancake mix…try this recipe. It’s so quick/easy you will wonder why you didn’t make them from scratch before.

This is my go to pancake recipe.  I typically double the batch and once they are on the skillet sprinkle on my add-ins (allowing everyone to get involved and make their own or have options).  Leftover pancakes get separated by parchment paper and frozen in ziplock bags. To reheat let them sit out for a few minutes and then drop them into the toaster.

Adapted from Canadian Living

Simple Pancakes

1 egg
1 1/2 cups milk
2-3 tbsp butter, melted in microwave
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tbsp white sugar
1/2 tsp salt
1 tsp wheat germ
1 tsp cinnamon

Add-ins:
Chocolate Chips, Butterscotch chips or chopped white chocolate
Marshmallows, crushed graham crackers, chocolate chips (smores)
Fruit (chopped banana, mango, strawberries, blueberries, etc.)
Chopped toasted nuts

Let’s begin…

Grab 2 large bowls.

Heat your pan or griddle.  If using a pan add in some oil or butter.

In first bowl beat your egg, add in your milk and butter mixing well.

In second bowl whisk your flour, baking powder, sugar, wheat germ, cinnamon and salt together. Pour dry ingredients on wet mixture and stir until smooth and no lumps remain.

Using 1/4 cup measure scoop up some batter and pour onto griddle. Cook for about 1 minute or until underside is nicely browned and bubbles break on top. Flip pancake and cook for an additional minute until golden brown.

Serve with fruit preserves (jam), honey, butter, maple syrup, bacon…more chopped toasted nuts if you wish, whipped cream, creme fraiche, vanilla greek yogurt – whatever you like!

Read Full Post »

I started making this recipe…hmmm…22 years ago, YIKES.  It’s been a while.  I found one I wanted to try while living in my bachelor pad in Vancouver, made it for dinner guests, loved it and then it was published.  My home town put out a recipe booklet and my mom submitted this recipe on my behalf.  The Publishing Date says August 1990. Crazy.

I still make this dish and love it along with the odd modification.  I recommend using a medium-full bodied dry white wine (like a Chardonnay) opposed to a lighter wine. 

Serves 8

Chicken Cordon Bleu 

8 Whole Chicken Breasts, skinned and boned
8 slices Swiss Cheese
8 slices black forest ham (thin)
3 tbsp flour
1 tsp paprika
1/2 cup white wine (more for the chef)
1/2 cup chicken stock
1 1/2 tbsp cornstarch
1 cup cream (18%)
Butter
Oil (olive oil or canola)
Salt & Pepper
Wax or Parchment paper
Toothpicks

Spread chicken breasts on wax/parchment paper and pound to flatten evenly (if you don’t have a mallet a rolling pin works). Turn flattened breast to ensure inside is facing up. Layer one piece of the ham, followed by one piece of the cheese.  Roll chicken breasts and secure edges with toothpicks. Set aside.

In a pie plate or dish mix together flour & paprika. Season chicken breasts with salt & pepper and roll in flour mixture.

In a large saucepan over medium high heat add your butter and oil. Place your chicken breasts in the pan – be sure not to crowd pan. You may need to cook the chicken in 2 batches. Turn chicken breasts until evenly browned on all sides. Pour in your wine, let cook off for a couple seconds and then add your chicken stock. Cover, reduce your heat to low, and simmer 20-30 minutes or until chicken is cooked through and sauce slightly reduced. Your cheese may melt out into the sauce a little – this makes it yummy. Remove chicken to serving dish, take out toothpicks and cover with foil to keep warm.

In a cup blend cornstarch and cream until smooth. Mix into the sauce in pan. You may need to turn your heat up a bit. Cook, stirring constantly until sauce has thickened slightly.  Pour your sauce over your chicken breasts and serve.

Read Full Post »