Category: Recipes

Chicken, Main Dishes, Recipes

Spicy Ranch Chicken Rice Skillet

Sarah

In 30 minutes you can have a deliciously wonderful dinner on the table! Take your go to easy dinner components–rice, chicken, and veggies–then toss them in a [slightly spicy] ranch sauce… and sit back and enjoy! 

Spicy Ranch Chicken Rice Skillet: In 30 minutes you can have a deliciously wonderful dinner on the table! Take your go to easy dinner components--rice, chicken, and veggies--then toss them in a [slightly spicy] ranch sauce... and sit back and enjoy!

If healthier skillet meals and casseroles are my favorite things ever now [minimal dishes, no real need for a side dish cause you have the protein + veggies + starch all in one happy mix], I can only imagine how valuable they’ll be once Baby Volde arrives in May! 🙂 I’m planning on doing some freezer cooking before his arrival, but those meals will eventually be depleted and when I go back to work having these sort of tasty yet healthy meals on hand will be key to my happiness. I’m sure of it! So I’m making certain I find some good recipes now so I’m ready then. If this Spicy Ranch Chicken Rice Skillet doesn’t fit the bill for easy, yummy, and delicious while still being healthy, then I don’t know what would!

Spicy Ranch Chicken Rice Skillet: In 30 minutes you can have a deliciously wonderful dinner on the table! Take your go to easy dinner components--rice, chicken, and veggies--then toss them in a [slightly spicy] ranch sauce... and sit back and enjoy!

This meal is SO good, you guys. If you’ve ever looked around my blog or know me in real life, you know that I’m a Mexican/Southwestern/Tex Mex food addict. I could go for tacos, black bean and rice bowls, carnitas, enchiladas, or quesadillas just about any day. It’s not any one thing about that kind of cuisine–the spices, or the cheese, or the toppings, but all of that at once. And this dish, though it’s not “Mexican” at all, it reminds me of a Mexican/Southwestern/Tex Mex-influenced meal thanks to the combo of chicken, black beans, rice, and tomatoes, plus all the yummy toppings! Cheese! Sour cream! Cilantro! Scallions! Yum!

Spicy Ranch Chicken Rice Skillet: In 30 minutes you can have a deliciously wonderful dinner on the table! Take your go to easy dinner components--rice, chicken, and veggies--then toss them in a [slightly spicy] ranch sauce... and sit back and enjoy!

Seriously, this stuff is ahhhmazingly good! Plus it has veggies, so that makes it good for you! Ha. 🙂 But it does, right?!? Don’t be put off by the “spicy” label on this recipe. It’s really only lightly spicy… the cheese and ranch combo cools things down, and if your family doesn’t do spice, then omit the crushed red pepper and cayenne and use regular diced tomatoes instead of fire-roasted. No matter how you make it, everyone will certainly love it! Though I’m a fan of making this dish with leftover roasted chicken, you can certainly make it with other proteins like ground turkey, chorizo, or even leftover shredded pulled pork for a new flavor profile. Now I have a new dinner idea for later this week because I just so happen to have a bunch of leftover pulled pork in the freezer! Score! 🙂 Enjoy!

one year ago: Chocolate Coffee Bundt Cake
two years ago: Strawberry Yogurt
three years ago: Cumin-Scented Cabbage Salad
four years ago: Extraordinary Grilled Cheese
five years ago: The Best Egg Salad

Spicy Ranch Chicken Rice Skillet

  • Servings: 6
  • Print

adapted from Well Plated

Ingredients:

  • 1 1/2 cups white rice
  • 3 cups low sodium chicken broth
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup yellow onion, minced
  • 2 cups bell pepper, chopped [I used a mix of red, yellow, and orange]
  • 3 cloves garlic, minced
  • 1 – 15 ounce can black beans, drained and rinsed
  • 1 can no-salt fire-roasted tomatoes or petite diced tomatoes [depending on your preferred level of spice]
  • 2 cups cooked and shredded chicken
  • 2-3 tablespoons homemade ranch seasoning [or one small package from the grocery store]
  • crushed red pepper, to taste
  • cayenne pepper, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup water or additional chicken broth, if necessary
  • shredded cheddar cheese, for serving
  • cilantro, for serving
  • chopped scallions, for serving
  • sour cream, for serving

Directions:

In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low. Cook until rice is tender.

Meanwhile, in a large skillet, heat olive oil over medium heat. When hot, add onion and bell pepper and cook for about 5 minutes, until soft. Add garlic and saute for 30 seconds until fragarent. Reduce heat to low and stir in black beans, tomatoes, and chicken. Sprinkle with 2 tablespoons of ranch seasoning. Stir to combine, then add red pepper, cayenne, and black pepper to taste. Add additional ranch seasoning to taste. Cover and let simmer for 5 minutes or until hot.

When rice is cooked, stir into veggie and chicken mixture. Add up to 1/2 cup additional chicken broth/water if it is too thick to stir. Serve with cheddar cheese, cilantro, and scallions. For a creamy treat, stir in a bit of sour cream. Enjoy!

Appetizers, Recipes

Homemade Jerky #bookclubcookbookCC

Sarah

Did you know you could make jerky in the oven, without a dehydrator? Well, you can…and it’s so easy and delicious! 

Homemade Beef Jerky... easy, tasty, & delicious! #bookclubcookbookCC

I used to think beef jerky was gross and smelled terrible, but nearly seven years married to Ben has changed my taste a wee bit. 🙂 Once in awhile, it absolutely hits the spot! [But I still think it smells bad.] Ben loves it so much that he often chooses it as a road trip snack, or I’ll buy him a bag of something interesting if I come across it somewhere. A few years ago, I stumbled upon the perfect Christmas gift for him… beef jerky seasoning/cure blends so he could make it for himself! And it’s been fun to see him experiment with homemade jerky ever since!

Homemade Beef Jerky... easy, tasty, & delicious! #bookclubcookbookCC

That’s why I immediately thought about sharing our his method of jerky making for this month’s edition of #bookclubcookbookCC! Ashley at Cheese Curd in Paradise is our hostess, and her book choice was The Killer Angels by Michael Shaara. This book is supposed to be an excellent Civil War historical fiction novel–it is now on my list to read, though I didn’t get to it this month. [Psst… if you’re reading this post on February 29th, be sure to scroll to the bottom of this post to enter the giveaway. I’m behind this month so it’s only live until 6pm Pacific time today!]

Homemade Beef Jerky... easy, tasty, & delicious! #bookclubcookbookCC

Even if you haven’t heard of this book, it inspired the early 1990s movie version of Gettysburg, a film my sister and I absolutely dreaded our dad watching while we were growing up. It was two VHS tapes long and just seemed to drag ON and ON and ON. 🙂 Since dried beef was common food fare for Civil War soldiers, I wanted to share our homemade beef jerky method with you today in honor of #bookclubcookbookCC! I’ve never tried Civil War era beef jerky, but from my internet research it seems pretty bad. Hopefully this version will be a little more palatable. 🙂

Homemade Beef Jerky... easy, tasty, & delicious! #bookclubcookbookCC

When you read through the recipe below, you’ll notice that it takes a LONG time to make beef jerky. A minimum of 24 hours and really, for good beef jerky, more than 48. Most of the time is spent marinating the meat in the fridge. Ben has some purchased seasoning/cure mixes that he has used and recommended [link in recipe], but he has also experimented with his own blends too–but he didn’t write down what he did so I can’t share them with you. In the recipe, I do link to another blog post I found online with a few seasoning suggestions so you can check those out if you prefer to not purchase seasoning. After this, you’re ready to cook the meat. Since we don’t have a dehydrator, we use our oven set at a very low temperature and keep it propped open just a bit for ventilation. From what I’ve read, this isn’t authentic beef jerky since it isn’t really completely dried/smoked and it does cook a little, but it’s pretty darn good. The whole cooking process can take up to 5 hours, so this isn’t a process to start later in the evening. The longer you cook it, the drier the meat becomes… and as it cools, it will dry out even more. When at home, we keep our jerky in the fridge to keep it fresher longer [obviously not the traditional method], but it will last at room temperature or outdoors for a few days if you want to take it camping or on other outdoor adventures. Supposedly this method of cooking jerky makes it last for 1-2 months, but ours gets eaten wayyy before then so I can’t say for sure. Ha!

Homemade Beef Jerky... easy, tasty, & delicious! #bookclubcookbookCC

Ben has made it to keep around the house as a snack, but also for family get togethers and a camping trip. It is so tasty and fun to make! I think it would be a great family project–just make sure to not eat the whole batch during the cooking process! Enjoy! 🙂 Thanks, Ashley, for hosting this month and inspiring me to share this awesome treat with everyone!

Homemade Beef Jerky... easy, tasty, & delicious! #bookclubcookbookCC

one year ago: Freezer Breakfast Burritos
two years ago: Spicy Chicken, Spinach, and Corn Enchiladas
three years ago: Italian Sausage and Red Rice
four years ago: Sausage, Apple, and Egg Casserole
five years ago: Roasted Vegetable Lasagna

Homemade Jerky

  • Print

Method from Two Dogs in the Kitchen

Ingredients:

  • 2-4 pounds beef, in cuts like london broil, bottom round, eye of round, flank steak, etc. – you want a lean, tender cut
  • seasoning blend – we used this one from Nesco. You can also make your own… with any flavors/seasonings you like! There are several recipes here, but I haven’t tried them. From my research, you will want to use 1 tablespoon of salt for each pound of meat to help cure the jerky.

Directions:

Begin a day or two before you want to cook your jerky. Two days before is better, if you can swing it. You’ll want to start by trimming any extra fat off your beef, then cutting the meat into thin strips about 1/8-1/4 inch thick. If you cut against the grain it will be more like regular beef jerky, but if you with the grain, it will be more lean in texture and appearance. Place in a large bowl, toss with seasonings of your choice, and then cover well with plastic wrap [tuck in so it doesn’t dry out]. Refrigerate for 24-48 hours.

When ready to cook, preheat oven to 200 degrees F. Remove meat from marinade/seasoning. If your mixture has any liquid, just shake it off but you don’t need to pat it dry or anything. Now you have some options….

You have two cooking methods options:

  1. Thread strips onto kebab skewers and place directly on oven racks that have been sprayed with cooking spray. You’ll have to space them out to go in between the slats, and line the bottom of your oven [before preheating] with foil to avoid a big mess. This is a quicker cooking process, and helps cook the meat evenly but it’s a little trickier to set up.
  2. Place strips about 1/4 inch apart on cookie sheets lined with aluminum foil that has been sprayed lightly with cooking spray. Much easier, but may take a little longer to cook.

Bake for 45 minutes, being sure to place a dish towel in the oven door for slight ventilation.

After 45 minutes, check meat every 20 minutes until meat is done. Each slice will take different amounts of time to cook based on its size and thickness. It should take between 2 and 5 hours total for all the meat to cook, depending on how chewy you want it. When it comes out of the oven, it should be darker in color and slightly dry to the touch, but it will harden/dry more as it cools. When each slice is cooked, allow to cool completely on a cooling rack, patting any grease off with a paper towel. Store in an airtight container or ziploc bag. We keep it in the fridge for safe keeping over 1-2 months [not that it lasts that long!] but it’ll last a few days at room temperature. The better dried it is, the longer it’ll last on the counter without spoiling. We feel it’s better to be safe than sorry, but it’s ultimately your choice. Enjoy!

Giveaway
This month Ashley at Cheese Curd in Paradise, this month’s host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers – US and Canada only! – can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from February 1st till February 29th at 6 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

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*Disclosure: Ashley received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.
Main Dishes, Recipes, Soups

Italian Wedding Soup

Sarah

Italian Wedding Soup reminds me of chicken noodle soup, hold the chicken and add the meatballs. This version has tiny turkey meatballs and is SO tasty!

Italian Wedding Soup | thepajamachef.com

I feel like every other recipe I’m making and sharing this winter has been soup! But it’s just so good this time of year so I can’t resist. 🙂 Before making this Italian Wedding Soup, I’m not sure I had ever really had it before. I just saw the recipe in a magazine and thought it would be good! Guess what? It was! Ha. Big surprise there, right?

Italian Wedding Soup | thepajamachef.com

Since I don’t have a family version or favorite restaurant version to compare this to, I can’t really say that this is the best Italian Wedding Soup of all time or anything like that. But I can say it’s incredible! And why wouldn’t it be? It really does remind me of a twist on chicken noodle soup. You have the same basic base: chicken broth, carrots, onion, celery, garlic, pasta… and then you add in some cute ‘n tiny meatballs [with a twist of lemon for some extra tasty oomp!] and some spinach. Then BOOM! You’ve got a tasty and interesting soup, hearty enough to eat alone, with some crusty bread and a side salad or a tasty sandwich. Enjoy! 🙂

one year ago: Falafel, Tzatziki, and Greek Lemon Rice
two years ago: Strawberry Chocolate Chip Cookie Bars
three years ago: Red Velvet Marshmallow Bites
four years ago: Sunrise Muffins
five years ago: Peanut Butter Chocolate Cupcakes

Italian Wedding Soup

  • Servings: 10-12
  • Print

from September/October 2014 Taste of Home

Ingredients:

for meatballs

  • 2 eggs, beaten
  • 1/3 cup Parmesan cheese, grated
  • 1/4 cup bread crumbs
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons milk
  • 5 cloves garlic, minced
  • freshly ground black pepper
  • zest of 1/2 a lemon
  • 1 pound ground chicken or turkey

for soup

  • 2 tablespoons olive oil
  • 4 carrots, chopped
  • 2 small or 1 large yellow onion, diced
  • 4 ribs of celery, chopped
  • 6 cloves garlic, minced
  • 3 quarts low-sodium chicken broth
  • freshly ground black pepper
  • 1 1/2 cups small pasta [like acini di pepe, orzo, or ditalini]
  • 2 – 10 ounce packages fresh spinach, roughly chopped
  • additional Parmesan, for serving

Directions:

In a large bowl, combine all ingredients for the meatballs. Mix well–your hands are going to work best! Roll into small, 1 inch meatballs and place on a baking sheet and pop in the fridge to chill for a few minutes.

Next, begin on the soup. Heat olive oil in a large stockpot over medium heat. Add carrots and onion and cook until almost tender, about 6 minutes. Add celery and cook another 2 minutes, then add garlic and cook for another 30 seconds. Pour in chicken broth and season with pepper. Bring to a boil, then reduce heat to low. Gently drop in meatballs. Allow to cook, uncovered, for about 10 minutes. Add pasta and allow to cook for another 10-12 minutes, stirring occasionally. Cook until meatballs and pasta are fully cooked. Stir in spinach, then serve, topped with more Parmesan. Enjoy!

 

Cakes, Desserts, Recipes

SRC: S’mores Bundt Cake

Sarah

This incredible S’mores Bundt Cake is made with graham cracker crumbs–no flour–and is so delicious you won’t be able to stop at just one slice! You’ll always want “s’more!” Hahaha. But seriously, even though it’s super rich, you will. 🙂

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

Heyyyy it’s another Secret Recipe Club Monday! Yay! And it’s Presidents’ Day so Ben has a three day weekend. I decided to take the day off too… what fun 🙂 This month I was assigned to Margaret’s blog, Tea and Scones. She has lots of great recipes, which is no surprise because with a food blog, who doesn’t? Hahaha lame, sorry. Anyway, Margaret loves to bake and cook and share her culinary adventures with the world. 🙂 Her favorite thing to bake is scones, preferably if they can be enjoyed with tea, so I should have baked scones from her blog. Instead I made an AMAZING s’mores bundt cake. Seriously, this cake can’t be missed! But in case you do want to miss it, or eat something else besides sugary sweet cake that you can’t get enough of, maybe one of her other recipes suits your fancy. Swedish Meatballs, Baked Carbonara, Sweet Potato Muffins, Cantaloupe Pie, Cinnamon Graham Cracker Ice Cream… the list can go on… seriously, this blog is FULL of deliciousness, and sweetness too because Margaret just sounds wonderful! 🙂

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

Speaking of sweet, if you don’t like sweet, this cake isn’t for you. Good thing I don’t know too many people like this, because this cake is insanely good! It may just be my new go-to party dessert. I don’t think anyone would mind. 🙂 This cake has SO much deliciousness in it. And on it. 🙂 I normally don’t do all the fancy toppings but I’m so glad I did this time!

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

First, you have yourself a graham cracker bundt cake. Sounds pretty good right? What if I told you that there’s NO flour in the cake, except what’s in the graham cracker crumbs? Sounds pretty weird, but it works! There are five eggs, butter, and sour cream all coming together to make truly delicious and moist [sorry! It is though.] cake. Next, inside the cake is a layer [Margaret calls it a hidden surprise!] of chocolate chips and marshmallow fluff. Yum! My fluff puffed up through the batter and actually became a little caramelized in the oven, so it was more s’mores like. #nocomplaintshere On top, you have not just one but TWO toppings–a rich chocolate ganache AND a silky smooth marshmallow glaze AND some extra graham cracker crumbs. Ohhh man. This cake just got real, folks. Double of each ingredient. Graham crackers, marshmallows, and chocolate. What a great combination!

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

This s’mores bundt cake is intense, and almost better than the real deal because you don’t have to stand over a fire to make it. 🙂 I recommend making it for a special occasion because it is rich and a wee bit time consuming and kinda sorta messy. You should have seen my kitchen explode after I made it. I just made it because it sounded yummy… is that special enough? Hope so! And I hope you give this cake a try soon! My recommendations for this recipe are sky high! Thanks, Margaret, for a great recipe! 🙂

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

one year ago: Crumb Topped Apple Pie
two years ago: Fresh Cranberry Coffee Cake
three years ago: Go-To Pancakes
four years ago: Mexican Chicken Alfredo
five years ago: Chocolate Chip Cookie Bars

S'mores Bundt Cake

  • Servings: 12
  • Print

from Tea and Scones

Ingredients:

  • 2 2/3 cups finely crushed graham cracker crumbs [about 8 ounces]
  • 2/3 cup coconut flakes [I omitted]
  • 2/3 cup chopped nuts, either pecans or walnuts [I omitted]
  • 1 1/2 teaspoons baking soda
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 5 tablespoons butter, softened and divided
  • 1/2 teaspoon vanilla
  • 5 eggs, separated
  • 1 1/3 cup sour cream
  • 8 ounces chocolate chips, divided
  • 13 ounces marshmallow fluff, divided
  • 1/4 cup half and half or heavy cream
  • additional graham cracker crumbs, for topping

Directions:

Preheat oven to 325 degrees F. Grease and flour a 10 or 12 cup bundt pan and set aside.

In a small bowl, stir together graham cracker crumbs, coconut, nuts, and baking soda.

With an electric mixer, beat together sugar, brown sugar, and 3 tablespoons butter until light and fluffy. Add vanilla and egg yolks, then beat until combined. Next, alternate between adding graham cracker crumb mixture and sour cream, scraping the sides of the bowl as needed. Do not overmix.

Place egg whites in a separate bowl, and beat with a whisk until stiff peaks form. Fold into cake batter.

Spoon about 1/3 to 1/2 of the batter into prepared bundt pan. Sprinkle with half of the chocolate chips and top with half of the marshmallow fluff. You’ll want to press down gently to better incorporate the marshmallow fluff in the batter. Top with the remaining batter.

Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.

Cool cake in the pan for about 20 minutes, then turn out onto a wire rack to cool completely.

When cake is cooled, place on a serving platter, then make chocolate ganache and marshmallow glaze.

To make ganache, add remaining chocolate chips and half and half/heavy cream to a small saucepan set over low heat. Constantly whisk until chocolate has melted and cream has been incorporated into the chocolate. Mixture will thicken slightly. Let cool off heat for a few minutes before drizzling on cake.

While cool, place 2 tablespoons butter with remaining marshmallow fluff in another saucepan over medium-low heat. Whisk continually until melted and smooth. Pour over top of ganache, then top with additional graham cracker crumbs, if desired.

Enjoy!

Be sure to check out all the other recipes for SRC today at the link below!

Breakfast, Pancakes, Recipes

Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples #FreshTastyValentines

Sarah

Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day! 

Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day! #FreshTastyValentines

Apples and peanut butter go SO well together. I started typing just a minute ago about how they were a great childhood snack, blah blah blah–then erased it because I realized I eat apples and peanut butter as a snack or add on to a meal several times per week. And I am most certainly not a child! 🙂 When I found out that Envy Apples was one of our sponsors for #FreshTastyValentines, my first thought was: I don’t want to BAKE with a new variety of apples. I want to eat them by themselves, dipped in peanut butter. But a blog post about that would be pretty boring. So I went with the next best option: pancakes.

Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day! #FreshTastyValentines

If you  know me, you know I’m a breakfast girl. And pancakes are my breakfast food of choice. Homemade or at a restaurant–it doesn’t matter… and I must say, sharing a pancake recipe today is especially fitting because February 5, 2016 is the eight year anniversary of our first date: breakfast at Bob Evans, where we both ordered cinnamon pancakes [Ben copied me because he was too nervous to figure anything else out to order! What a guy! :)]. I’ve already made several versions of apple pancakes before–but then, yesterday, I had the genius idea to play up the apple PEANUT BUTTER element. And voilà–these pancakes were born.

Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day! #FreshTastyValentines

They’re not just your average pancakes–these babies are thick, hearty, and filling. Adding peanut butter to whole wheat pancakes will do that to ya, and stirring in some protein-rich Bob’s Red Mill Hulled Hemp Seed Hearts [also another fabulous #FreshTastyValentines sponsor] makes them even better! These pancakes have the perfect blend of sweetness and nuttiness. I topped mine with some easy sautéed cinnamon apples and maple syrup, and oh man… what a breakfast! I used a combination of Envy apples and Gala apples in my apple topping [since Envy apples are a Gala-Braeburn hybrid, and I wanted to save one to try on its own]. If you can find Envy apples in your grocery store, snap them up quickly because they’re great–so crisp and sweet. And don’t forget to enter our giveaway for a chance to win great prizes–including Envy Apples and Bob’s Red Mill Hulled Hemp Seed Hearts! 🙂 Happy Friday! And make these pancakes part of your weekend!

one year ago: Potato Rosemary Knots
two years ago: Lindsay’s Chicken Noodle Soup
three years ago: 60 Minute Sandwich Buns
four years ago: Loaded Sweet Potato Fries 
five years ago: Tomato Tortellini Soup

Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples

  • Servings: 2-3
  • Print

pancakes adapted from my Go-To Pancakes

Ingredients:

for pancakes

  • 1/2 cup white whole wheat flour
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup Bob’s Red Mill Hulled Hemp Seed Hearts
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups skim milk, room temperature
  • 1 egg, room temperature
  • 1/4 cup creamy natural peanut butter [I used a honey roasted peanut butter], melted in the microwave for 15 seconds if too thick to stir
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1/2 cup finely diced apple [I used Envy Apples] – peeled or unpeeled depending on preference
  • butter or canola oil, for cooking
  • maple syrup, for serving

for Sautéed Cinnamon Apples  

  • 1 tablespoon butter
  • 3 medium apples, thinly sliced [I used Envy Apples and Gala Apples] – peeled or unpeeled depending on preference
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup water

Directions:

In a medium bowl, stir together flours, hemp seeds, baking powder, and cinnamon. In a small bowl, whisk together milk, egg, peanut butter, butter, and vanilla. Pour wet ingredients over the dry and fold together gently to incorporate. Stir in apples until just combined. Batter may be lumpy. Let batter rest for 10 minutes.

While batter is resting, heat griddle over medium heat for cooking pancakes.

In a separate 10 inch skillet, melt butter over medium heat. When melted, add apples and top with cinnamon, vanilla, and water. Stir to combine, then cook over medium heat, uncovered, until liquid starts to bubble. Reduce heat to medium low and cover, stirring occasionally, until apples soften and get slightly caramelized and juices thicken. Then reduce heat to low to keep warm while pancakes cook.

Pour batter onto hot skillet in 1/4 cup increments. Cook for two to three minutes on the first side until bubbles form, then flip and cook on other side until golden brown. Batter makes about 14 pancakes.

Serve pancakes with Sautéed Cinnamon Apples and maple syrup.

Notes:

You can use all-purpose flour in place of the whole wheat and white whole wheat flours, or use all white whole wheat flour too.

If you don’t have the hulled hemp seed hearts, you could substitute in flax or chia seeds, or some chopped nuts, or just leave them out.

Check out the other awesome recipes that our #FreshTastyValentines blogging crew have come up with at the link below. 🙂

Find Bob’s Red Mill

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here

Find Envy Apples

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
Disclosure: I received complimentary products from Bob’s Red Mill and Envy Apples for my participation in #FreshTastyValentines. However, I was not required to write a positive review and I was not otherwise compensated for this post. The thoughts expressed above are entirely my own. Thanks to Bob’s Red Mill and Envy Apples for their sponsorship of this event!