Oatmeal Pancakes

I've been meaning to post this recipe for a long time, but I'm old so I forget things. I really love this recipe because the mix can be in the fridge indefinitely! And because the mix is pre-made, they whip up super fast in the morning. Oh and also they have more to them than regular pancakes so they will stick to the ribs longer. Oatmeal Pancake Mix:(makes 10 Cups) Ingredients: 3 1/2 cups rolled (quick) oats 3 cups whole wheat flour 2 cups all-purpose flour 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 1 cup vegetable or canola oil - I use olive oil First, take the oats and put them in your blender. It makes for a much smoother pancake. Then put that and the rest of the dry ingredients into a bowl and mix it well. Once it is mixed, leave your mixer on and drizzle in the oil. Once the oil has all been added, stop the mixer and make a ball out of the mixture. If it clumps to form a ball, it's perfect. If it is crumbly, add another Tbspn of oil (you shouldn't have to do that). That's it - then put it in a tupperware in the fridge. Now, when you want to actually make the pancakes: Oatmeal pancakes (makes 6) 1 C dry mix 1 egg 1/2 - 1 C buttermilk Mix together with a hand mixer. The whisk attachment on the kitchen aid might work, but I haven't tried it. If you have to do it by hand, be prepared to mix a lot to get it as smooth as you can. Then make yourselves some pancakes! Try them, they are good :) The mixture may seem a little thin, but while you are heating up your griddle, the oats will soak up some of the moisture.

Fish tacos

This recipe is adapted from Alton Brown's fish tacos.  Kristian and I are in love with Alton Brown ever since Mark and Sariah introduced him to us.  He's become somewhat of an obsession.  If ever we are looking for a recipe we first see if Alton Brown has one.  It's become somewhat problematic because typically you need three or four days to cook something from one of his recipes and all of the sudden we feel like that must be the only right way to do it.  Anyway, we adapted this recipe, not because it took three or four days, but because I didn't have any tequila on hand.  Wierd, I know.

We had this for dinner tonight and it was quite delicous.  All of the kids liked it, though they are pretty fond of fish as a rule, so not too surprising.  As I'm typing this I can hear something banging around in the dryer that surely should not be in there.  I'm not getting up to check it out or anything, but I can guarentee I will be sorry later.  That being said, let's get back to the tacos.

This recipe calls for tilapia.  For those of you who aren't fish crazy, tilapia is a very mild flavored fish.  Combine that with the marinade and throw it in a taco and I would go so far as to say it doesn't taste fishy.  Jessica always tells me, "you can't taste that in there because you like that.  If it was something you didn't like you would be able to taste it."  So, if you don't like fish, you may disagree with me.  If you do try this one, post a comment so the non fish lovers can know what you think.

Ingredients

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teasopon freshly ground black pepper
1/4 cup olive oil
1 pound tilapia fillets
8 tortillas
crema, recipe follows
shredded cabbage
lime wedges

Crema:
1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Directions:

1. Put the garlic, cilantro, lime zest, cumin, salt and pepper in a small food processor and pusle until combined, approx 20 seconds.  With the processor running, add the olive oil a little at a time.  Put tilapia fillets into a 1 gallon resealable bag, add garlic mixture and move around to coat each fillet.  Set aside at room temperature for 15-20 minutes.
2. Heat an electric nonstick griddle to 375 and brush with olive oil.  Cook the fillets until just cooked through and opaque (about 3-4 minutes per side).  Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.

Crema:
Put the heavy cream in a 16 ounce microwave safe glass jar.  Microwave on high until the cream is just under 100 degrees F.  About 30-40 seconds.  Add the buttermilk.  Close the jar and store in a warm place for 24 hours.  The cream will have thickened to the consistency of thin yogurt.

Add the chipotle chile and salt and process with an immersion blender in the jar until smooth.  Refrigerate until ready to use.

ENJOY!

Oh, as a side note, I like the uncooked tortillas you get at costco that you fry up at home.  They are Tortillaland brand.  So good, if you haven't tried them you really should.  I was out of those tonight, so I made my own, they weren't great.  If you have a good tortilla recipe, I'd love to hear it.

Healthy Applesauce Carrot Muffins (AKA Carrot Cake Muffins)

I have been in the market for some good healthy breakfast options. I added quite a few towards the end of the school year, but all things get boring if you eat them everyday. I've had a hard time finding more, and I've also been really lazy with cooking since summer (I can't be the only one, right?!) Okay, so today I made these muffins, and they were really good. They could have used a bit more flavor, a little something that I am hoping Dani will find for me. But either way, they were good, and even Ashley and Bryce who whined incessently about how much they hated the (before tasting them of course) ended up liking them. Ingredients: 1 1/2 C whole wheat flour (I used whole wheat pastry flour) 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground nutmeg (I didn't have any nutmeg so I used ground cloves) 1/4 tsp ground ginger 1/2 tsp salt 2 Tbspn butter (melted) 1/2 C honey 1 egg, lightly beaten 1 tsp pure vanilla extract 1 C unsweetened applesauce 3/4 C finely shredded carrots (about 2-3 medium carrots) (Preheat the oven to 350) I shredded the carrots so they would be done - and after a long time of finely GRATING the carrots and thinking, holy crap this is going to take me the rest of my life, my brain finally caught up to me and I realized I was supposed to be finely shredding. That is MUCH faster. I used the bigger holes of my grater (thanks for the tip Martha Stewart) and it worked well. You guys are all probably smarter than me on that one, but just in case.... In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Make a small well in the center of the dry ingredients (a medium sized well would do better I think...) and add the butter, honey, egg, vanilla, and applesauce. Stir ingredients together until just combined and there are still some spots of flour remaining Fold in the shredded carrots just until combined (don't overmix the muffins or they will be dense) Distribute the batter evenly into 12 muffin cups (definitely line them or grease them really well) and make for 18-20 minutes (until a toothpick comes out clean) They are easier to eat when they are cooled completely, but also delicious hot and crumbly. Mel says they freeze wonderfully and will keep for 2-3 days if they are covered at room temperature.

Italian Meatball Subs

Okay, this isn't really a healthy habit, but it means I cooked dinner and we didn't eat out, so I'm going to count it as a win. Plus it was really good. I was going to use a french bread roll recipe instead of store bought hoagies, but I didn't put enough yeast in and ended up not making enough (my problem, not the recipes). I don't have the roll recipe typed up yet but here is the rest: First preheat the oven to 400. Meatballs: 1 C unseasoned bread crumbs 3/4 C shredded parmesan or mozzarella cheese 1/2 C milk 1/2 C low-sodium beef broth 3 Tbspn dried parsley 2 eggs, lightly beaten 1 1/2 Tbspn oregano 3 cloves garlic, finely minced 1 1/2 tsp salt 2 tsp ground black pepper 2 tsp dried basil 1/2 tsp red pepper flakes 2 lbs ground beef Sauce: 1 28 oz can crushed tomatoes 1 1/2 tsp dried basil 2 tsp dried oregano 1 tsp sugar 1/2 tsp garlic powder 1/2 tsp salt For Sandwiches: Sliced Mozzarella Hogie Rolls (or French Bread rolls) • In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes (to soak up liquid) • Add the meat and mix well with your hands • Line a rimmed baking sheet with aluminum foil and lightly grease the foil. • Form golf ball-sized meatballs and dredge them in a 1/2 C of flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. • Bake for 20-25 min until the meatballs are completely cooked through • Combine Sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until meatballs are finished baking • When the meatballs come out of the oven let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9x13 inch baking dish. • Pour hot tomato sauce over the meatballs • Slice hoagie rolls in half, and put sliced mozzarella on them. Put them in the oven for 4-5 minutes at 400 until the buns are toasted and the cheese is melted. Place 3-4 meatballs on each bun and top with the desired amount of sauce. Freeze unbaked on a cookie sheet. Once frozen, they can be placed in a Ziploc. Bake them without thawing adding 6-7 minutes to baking time If baked before frozen, put them in the simmering sauce until they are warmed through They were really yummy, and very easy to make.

Honey Lime Chicken skewers

I've been meaning to post this recipe for a long time.  I made these for the superbowl and they were so good.  Enough said, does not that picture say it all (I did not take that picture).

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup soy sauce
3 Tablespoons honey
1 Tablespoon vegetable oil
juice of one lime
2 teaspoons sriracha sauce (now I've got your attention)
2 cloves garlic, minced
2 Tablespoons cilantro, chopped
3-4 skewers

Directions
1. In a small bowl, compine soy sauce, honey, oil, lime juice, sriracha sauce, garlic and cilantro.  Stir to combine.  Add the diced chicken pieces to marinade.  Gently stir to coat in marinade.  Cover bowl tightly.  Place in fridge and let marinade at least one hour, up to three hours.

If using wooden skewers, make sure to soak them in water at least 15 minutes prior to threading the meat onto them.

2. Thread 8-9 pieces of chicken onto each skewer.

3.  Grill over medium heat, 7-8 minutes on each side, or until fully cooked in the center.

Eat em up!

Lemon Bars

WARNING - THIS IS NOT A HEALTHY RECIPE!  It's just the best darn lemon bars I've ever had so I had to share it with you.  This recipe is adapted from a recipe I found on Mel's Kitchen Cafe.  Jessica's favorite recipe site.

I made these yesterday.  I still had a few lemons left that my sister-in-law brought me from California and I wanted to use them well.  In a way they could really be enjoyed and appreciated for all their yellow sunshiny glory.  I think this did the trick.  I like this recipe more than others because of the bottom stuff that the lemon stuff sits on (these are technical culinary terms).  Usually that's my least favorite part of a lemon bar.  It still was, but it was the best one I've had yet.  I like my lemon pastries very very lemony.  If you do not like yours quite so lemony, change the tablespoons of lemon zest to teaspoons.  Still lemony, just not as lemony.  The zest is what gives you the majority of the lemon flavor, not the juice, so leave the juice alone.  Seriously, don't mess with it.

Again I apologize for the lack of a poorly lit photo.  Someday I will be technology savvy.  It will happen if I keep saying it will happen.

Ingredients:
Bottom stuff:
1 3/4 cups flour
2/3 cup powdered sugar (plus extra to dust on top)
1/4 cup cornstarch
1/2 teaspoon table salt (I used coarse sea salt. Don't do that.  Just use regular table salt)
3/4 cup butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces

lemon part:
4 large eggs
1 1/3 cups sugar
3 tablespoons flour
2 Tablespoons fresh grated lemon zest
2/3 cup freshly squeezed lemon juice (about 4 large lemons worth)
1/3 cup milk
1/8 teaspoon salt

1. Line a 9x13 inch baking pan with foil and lightly grease the foil.
2. Stir together the flour, powdered sugar, cornstarch, and salt.  Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender or fork until the mixture resembles a coarse meal. Alternately you could do this in a food processor.  Just process 8 to 10 seconds then pulse until you get the texture you want.
3. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom.  Refrigerate for 15-30 minutes.  While it is refrigerating.  Place your oven rack in the middle of your oven and preheat to 350 degrees F.
4.  Bake until golden brown, about 20 minutes
5.  For the lemony goodness.  Whisk together the eggs, sugar, salt and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
6.  Poor the lemony goodness onto the crust (it's important that it's still warm!) and reduce the oven temperature to 325 degrees.  Bake for about 18-20 minutes until the filling feels slightly firm to the touch.
7.  Cool the bars to room temperature and lift foil out of pan.  Sift some powdered sugar over the top and cut using a bench scraper.  You can obviously cut using anything you want, but the bench scraper makes them hold a nice clean shape and you know how I like my food to be pretty.

healthy blueberry donuts

Yay for Blueberry season!  I can't get enough of these juicy little bombs of deliciousness.  The kids and I have gone out, every week (sometimes twice) since blueberries came on and I still can't get enough of them.  I feel like I need about twice as much as I've already gotten and then I will have enough.

Today I gave a regular donut recipe a tweak to make it healthy and if you are expecting them to taste not healthy, you will be a tad disapointed.  They are delicious, but it's fairly obvious they are not packed with sugar and butter.  I'm not posting a poorly staged photo today because my computer hates me.  Rest assured that I took a poorly staged photo, I just can't post it.

I used fresh blueberries and they are really best as they don't bleed and they hold their shape well.  You can also use frozen though.  I like to thaw them in the fridge overnight.

Ingredients:
2 1/2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup honey
2 large eggs
1/2 cup almond milk (regular milk will work fine too)
2 Tablespoons olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup fresh blueberries

1. Preheat oven to 325 degrees F.  Grease 2-6 well donut pans.
2. In a large bowl, whisk together flour, baking powder and salt.  Set aside
3. In another bowl, whisk together eggs, honey, milk, oil, vanilla and almond extracts.  Add the flour mixture and mix with a rubber spatula until just combined.
4.  There's a couple ways you can do this next step.  You can then gently fold in the blueberries and spoon them into the donut wells, or you can do what I did.  I spooned the batter into a ziplock bag and snipped off the corner, then I piped a small amount into each well.  Pressed 5-10 blueberries (depending on how big they are) into each donut and piped some more batter on top.  The wells should be about 2/3 full when done.
5. Bake in preheated oven until donut springs back when lightly touched.  10-12 minutes
6.  Let donuts cool in pan for a few minutes before turning out onto cooling rack.

Happy baking!