Pumpkin Spice Pancakes

I am annoying about only a few things in life.  Otherwise, I am a peach.  

1.  Everything bagels are not allowed in our house or car.  Too messy.  Yes, they are my favorite too.

2.  I sleep really well in moving vehicles.  

3.  I do NOT like the brown candy corns or those nasty candy corn-like pumpkins.  But I love regular candy corn.  

4.  It actually bothers me that I always have helmet hair.  

5.  I can only drink my coffee when it is in about a 2.5 degree (F) temperature range.  And only about 1 hour after it is brewed.  

6.  Speaking of temperatures, I am the biggest baby you will ever meet when it comes to cold weather and being cold.

7.  Anytime I need or need to remember more than one thing, I write a list.  And I have a list to keep track of all my lists.

8.  I believe pumpkin pie should only be eaten on and in the days surrounding Thanksgiving.

There...I said it!  Who is with me?!?!

Probably no one.  But, I am 100% serious.  I love pumpkin pie.  On Thanksgiving.  Why push it?  Why ruin a good thing?  

Scot thinks this is one of the few ridiculous things about me.  Because he loves pumpkin, squash, corn, and all the fall flavors.  And he thinks its fine to have it, for example, at Christmas.  Or anytime you feel like it.   

Anyways, I love making pumpkin things.  And feel that incorporating pumpkins into your diet in any way other than in the form of pie is totally ok.  As a result, I was really excited to surprise Scot with these pancakes for breakfast this weekend.  And by surprise, you have to realize that Scot never has any idea what we are eating for any meal.  So don't be thinking I am too cute.

And these pancakes taste JUST like pumpkin pie.  Especially with the whipped cream.  They are amazing and so great for fall.  Also, this recipe only calls for 1/2 cup of pumpkin puree, which is just about what is left in the can after making a loaf of pumpkin bread.

Lastly, when Scot began eating these (still half asleep), he took a few bites and said in a soft and semi-creepy voice, "I think this is my first 10."  

Pumpkin Spice Pancakes

barely adapted from Joy the Baker

3/4 cup all-purpose flour

1/2 cup whole wheat flour

2 Tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of ground cloves

1 cup milk

1/2 cup canned pumpkin

1 egg

2 tablespoons vegetable oil or melted butter + more for skillet

for toppings: cinnamon sugar, whipped cream, toasted chopped pecans, and/or hot maple syrup

Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.

In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if you have a few lumps. You don’t want to over beat the batter, it’ll produce tough pancakes.

Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter or vegetable oil. Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancake starts to bubble slightly, carefully flip over.

Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.

Serve with cinnamon sugar, whipped cream, toasted chopped pecans, and/or maple syrup. Delicious!

(Servings: 3-4, Prep time: 15 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  10/10

Effort:  1/5

Dishwashing Effort:  2/5

Baked Potato Soup

I think it is funny that I chose to make this soup after the whole baked potato story in my post a few days ago.  One of the things I really love about reading food blogs is that I find recipes and get ideas to make things that I would never have come up with myself.  And even though I have always enjoyed a good baked potato soup, it is just something I would not normally think of making.  

This soup warms your soul.  It seriously does!  Something about the consistency and warmth of the creaminess and starchiness of the potatoes.  I feel like this is the kind of meal that just about everyone would love.  

And as a total and complete side note:  I love those miners.  I have been watching the coverage as much as possible.  Stayed up late.  Even kept up-to-date during a meeting.  Seriously amazing.  I have gotten into reading all the stories and learning about how they survived down there for so long.  I don't like to be all mushy gushy.  Actually, I totally do.  And this group of miners and rescuers has given me a new sense of respect for mankind.  It is awesomely refreshing.  It makes me want to do something about something.  Also, how incredible is the country of Chile?  

Baked Potato Soup

adapted from Our Best Bites

4 tbsp butter

2-3 cloves garlic, minced

1/2 cup flour

4 1/2 cup milk

1 14oz can chicken broth

4 medium baking potatoes (about 2 1/2 pounds) baked*

2 cups grated cheddar (or sharp cheddar) cheese, divided

1 1/2 tsp salt

1/2 tsp black pepper

1 cup sour cream, divided

1/2 cup chopped green onions, divided

8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

(Servings: 4-6, Prep time: 25 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Shrimp Fried Rice

I did not set off the smoke alarm.  But, it totally should have gone off.  Maybe we should make sure they work.  :|

So, what happened.  Let me first tell you Steamy Kitchen's tips for great fried rice.

1.  use previously chilled leftover rice (totally key)

2.  use high heat (use water test explained in recipe)

3.  fry ingredients separately

4.  no touching!  just let it cook as the recipes says.

Obviously my smoke out was a problem with #2.  I think I went a little too hot.  As in, I heated up my wok for like 7 minutes (with the oil already in it).  I was right next to kitchen reviewing my recipe, killing time, when I looked up and massive plumes of smoke were shooting off my wok.  

Scot and I are really good at emergency smoke evacuations.  Turn on the fan.  Turn on all the fans.  Open all the windows and doors.  This one was pretty bad.  I mean the oil and/or something else that was in the wok just burnt black.  Borderline stop, drop and roll.  

After clearing out the smoke and scrubbing the wok clean.  Redo!  And it actually went very smoothly for round two.  My wok/stove combo only needs like a medium-high heat (pre-heated about 4 minutes in dry wok).  

This is a great, great recipe.  Jaden, from Steamy Kitchen, does a thorough job of explaining exactly what to do.  I love fried rice because it is the perfect way to use up leftover rice.    And because it is so fast to make (after you have the leftover rice).  And because it is an excellent way to practice smoke drills.  

Shrimp Fried Rice

by Steamy Kitchen

8 ounces small uncooked shrimp, shelled and deveined

1/4 teaspoon salt (or 1/2 tsp kosher salt)

freshly ground black pepper

1/2 teaspoon cornstarch

2 tablespoons cooking oil (divided)

3 eggs, beaten in a small bowl

2 stalks scallion or green onion, minced

4 cups previously cooked leftover rice, grains separated well

3/4 cup frozen carrots and peas, defrosted

1 tablespoon soy sauce

1 teaspoon sesame oil

In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.

Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.

Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan.

Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

(Servings: 4, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Salmon with Strawberry Salsa

After TWO championship losses tonight, this dinner was such a great way to celebrate.  

Actually, it seriously was.  It is so quick to throw together.  I love the balance of the sweet and savory flavors.  And it was ridiculously easy to make.  

I left out the parsley because I felt like it.  I also probably prefer to do like a pan sear on the salmon.  But, the broiler method is great because it is easy and such a healthy way to make it.  I just feel like it is harder to perfectly cook it, but it is still pretty solid.  

Salmon with Strawberry Salsa

from Annie’s Eats

For the salsa:

2 cups fresh strawberries, rinsed, hulled and diced

1 cup cherry tomatoes, quartered

4 scallions, white and green portions, sliced thin

1 tsp. fresh parsley, minced

1 tbsp. balsamic vinegar

1 tsp. fresh lemon juice

Drizzle of olive oil

Drizzle of honey

Salt and pepper, to taste

4 salmon fillets (about 6 oz. each)

Freshly squeezed lemon juice

Salt and pepper, to taste

To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl. Mix well to blend, then cover and refrigerate while you prepare the salmon.

Preheat the broiler. Line a baking sheet with foil. Place the salmon fillets on the foil. Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper. Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack). Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness. Transfer the salmon to serving plates and top with strawberry salsa. Serve warm.

(Servings: 4, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Chicken Marengo

This meal was very nostalgic for me.  This is the kind of food I grew up eating.  

First, baked potatoes.  I mean I am sure we all grew up eating them?  So easy to make.  Healthy.  Delicious.  Cheap.  And the chef is half the person who bakes them and half the person who eats them.  Because you have to fluff it, put in the salt, pepper, butter and sour cream.

I have such vivid memories of sitting at the table and drooling over my mom's baked potato.  She was the best potato fluffer ever.  I would be trying to prepare mine (most likely being pretty lazy about it) and I'd look over at hers and be so jealous.  I remember complaining enough that she would sometimes fix mine up for me at the table.  Amazing!  Made such a difference.  

Scot and I have kind of an ongoing joke because I always fluff his for him.  It is just how it work with us.  I suppose the first couple of times I made him baked potatoes, I knew he hadn't had them before.  Or didn't know how to prepare them.  Something like that.  But, I honestly (secretly) had some moral issues with my fluffing his BP.  I had to work hard to learn how to fluff mine!  Besides, this is prep work to be done table side by the guest.  You know, like corn on the cob, cutting your steak, dressing your burger (I always dress his burgers).  

And so, one night at dinner, I didn't do it.  I sat down, gave him a naked BP, some butter, sour cream, salt and pepper and I said, "You know, Scot, I can't fluff your baked potato for you forever."  And you should have seen the look on his face.  It broke his heart.  He was like, "well why not?" 

Hmm...good question.  One I didn't have a good, mature answer for.  One pretty solid respond I had was:  "Well, when we have kids, I will need to fluff theirs, so you will need to learn how to do it anyways."

"What does that have to do with now?"

Anyways, I still fluff his baked potato.  

Moving on...the chicken marengo.  This is a dish also so familiar to me from my childhood.  While we never had this exact thing and definitely nothing with the word "Marengo" in it, we always ate stuff like this.  Meat, with some tomato-y sauce.  And I do love this method for cooking chicken.  You do a light flour dredge to the chicken, quick saute both sides, remove chicken, add veg, deglaze, add more liquid, re-submerge chicken, simmer.  By far the best way to cook a chicken breast.  Plus, this is really easy to throw together.  And you can change out the ingredients to anything you like.  

Wikipedia provided me with a little history of Chicken Marengo.  It originated as an Italian dish that Napoleon Bonaparte ate after the Battle of Marengo.  Napoleon demanded to have a meal.  His chef had to make it on short notice after the battle and didn't have many ingredients to work with.  Apparently Napoleon really liked it and, since he won the battle, considered it lucky.  

Chicken Marengo

by Melissa d’Arabian via Food Network

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons vegetable oil

1 medium sweet onion, sliced

1/2 pound mushrooms, sliced

1 yellow bell pepper, seeded and julienned

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup beef broth

1 (14-ounce) can chopped tomatoes

1/2 tablespoon butter

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

(Servings: 4, Prep time: 10 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

Fried Green Tomato BLT

Allllll summer I had been craving two things:

1.  Tomato sandwiches/BLT sandwiches (I am calling that one because they are so similar)

2.  Fried green tomatoes.

Also, because you can't have a fried green tomato without thinking about the movie.  I have to say that movies fall into 3 categories for me.

1.  My faves.  Movies I have seen way too many times.  Movies I would start watching halfway in if it happened to be on T.V. and I missed the first part.  

2.  Movies that I watch once and either love or hate.  But either way, I am really only interested in watching them once.  

3.  Movies that I fall asleep to.  And can never finish.  Even after trying 3-5 times.  

Guess with category Fried Green Tomatoes falls in?!?  

1!

Want to know some of the 1. category movies?  Sister Act II.  Center Stage.  Little Rascals.  How to Lose a Guy in 10 Days.  Yeah.  I don't have the best taste. 

Are you wondering what a 3. category movie is?  Harry Potter.  Lord of the Rings.  Spiderman?  Or what was the one series?  Superman?  Yikes.  I think you get the idea.  And you may hate me.  I'm sorry?

Anyways, let's just get back to the Fried Green Tomatoes.  The movie.  That is a pretty good one, I think.  And you cannot watch that movie and not want to eat a fried green tomato.  Or a candy bar.  Or human.  

Combine that with toasted bread, mayo, bacon, lettuce and a fresh red tomato.  It is awesome.  And it gives a little more substance to the BLT sandwich.  Don't get me wrong.  The BLT is basically perfect.  But, for the hearty men in the world, adding a little substance is always appreciated.  

Fried Green Tomato BLT

by Closet Cooking

4 strips bacon

1 green tomato (sliced 1/4 inch thick)

salt and pepper to taste

1/4 cup flour

1 egg (lightly beaten)

1/4 cup flour

1/4 cup corn meal

2 slices of bread

1 tomato (sliced 1/4 inch thick)

2 leaves bibb lettuce

1 tablespoon mayo

Fry the bacon and set it aside retaining the grease in the pan.

Season the tomato slices with salt and pepper.

Place the flour into one bowl, the egg into another bowl and mix the flour and cornmeal in another bowl.

Dredge the green tomato slices in the flour, then dip them in the egg and finally dredge them in the corn meal mixture.

Fry the breaded tomato slices in the bacon grease (or oil) until golden brown on both sides, about 1 minute per side.

Assemble sandwich.

(Servings: 1, Prep time: 5 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  6/10

Effort:  2/5

Dishwashing Effort:  2/5

Italian Drip Beef

If I eat meat, I really like to go for it.  Give me ribs.  Give me a juicy steak.  Or give me a drip beef sandwich.  

We loved this recipe.  It is a beef chuck roast cooked low and slow with Italian seasoning and pepperoncini peppers.  Cooking it in a beef broth mixture results in the most tender meat plus the tastiest dipping sauce.  

Then, you take the shredded beef and put it on a toasted roll.  Top with cheese.  Throw it under the broiler to melt the cheese.  And serve with some of the cooking liquid.  It is amazing!

The Italian twist is wonderful.  It has a little bit of a kick.  Tons of flavor.  Make this!

Italian Drip Beef

adapted from Pioneer Woman

1 whole beef chuck roast, 2.5 to 4 lbs

2-4 cups beef broth

3 tablespoons (heaping) Italian seasoning

1 teaspoon salt

1/2 -1 cup water

8 oz pepperoncini peppers, with juice

sliced provolone cheese

buttered, toasted deli rolls

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Throw out large pieces of fat. Serve immediately, or keep warm over a simmer on the stove.

If making the day before, store in the refrigerator after it has cooled down. Remove the hardened fat from the top before reheating. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

(Servings: 6-10, Prep time: 5 min., Cook time: 5-6 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  1/5

Dishwashing Effort:  2/5