Wednesday, March 27, 2013

Banana Pecan Soycakes

I like dairy. I like it a lot. Butter, milk, cheese. Bring it on! But some of my dearest friends have sensitivities to dairy and I've had many requests for a dairy-free breakfast option. Well my friends, this is it!

These fluffy delights are full of chopped pecans and caramelized banana slices.

1 cup All Purpose Flour
2 tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Soy Milk
2 tbsp. Olive Oil
1 Large Egg
1/2 cup Chopped Pecans
1 Large Banana, sliced thin
Additional sugar
Heat griddle or skillet over medium heat.
In a small bowl combine flour, sugar, salt and baking powder. In a large bowl whisk together egg, milk and oil.
Add flour mixture and mix until just moistened. (There should be a few lumps.) Stir in pecans and let the batter rest 5 minutes.
Sprinkle banana slices with additional sugar and place 4-5 slices close together on the griddle for each pancake. Pour about 1/3 cup of batter over each group of bananas on griddle. Cook for about 3 minutes or until sides of the pancake look cooked and the tops are bubbly. Place 4-5 slices on top of each pancake before flipping. Cook for about 2 more minutes.
Makes 6 pancakes. It's time to eat!

Sunday, March 24, 2013

Chicken with White Wine Sauce

Every single time I make this my husband says "Is there going to be a crust of bread to soak up the sauce?" And the answer is always yes. This sauce is so good that I've considered using the recipe as a springboard for a soup. You're going to read this recipe and think "This sounds so easy" - and it is! This is one of my go to quick dinners when I've had a long day. I like to make it with broccoli, kale or broccoli rabe tossed with butter, lemon and mustard.

And don't forget - reposting this recipe on your Facebook or blog will automatically enter you in our Food Network Cookbook contest! So keep sharing!

4 Chicken Breasts, butterflied
2 tbsp. Olive Oil
3/4 cup Chicken Broth (Use the good stuff here. Seriously.)
1/2 cup White Wine (Again, if you wouldn't drink it - don't cook with it.)
1 tsp. Fresh Thyme
2 tbsp. Butter
1 tbsp. Capers
3 tbsp. Minced Shallots
2 Cloves Garlic, thinly sliced
Fresh Rosemary (garnish)

Heat olive oil in a large skillet. Sauté garlic and shallots until shallots are almost transparent. Salt and pepper chicken on both sides and sauté until golden brown on both sides. You're going to need high heat for this part so turn it up and don't be afraid. You want a crisp browning (also known as the Maillard Reaction). Remove chicken from the pan and add broth and wine. Simmer for 3-4 minutes. Whisk in butter and add thyme. Pour over chicken and top with capers and fresh rosemary.

It's time to eat!

Thursday, March 14, 2013

Enter to win Food Network's How To Boil Water Cookbook

Simply repost one of our recipes on your Facebook page or blog before April 1st and you'll be entered to win a copy of Food Network's How To Boil Water Cookbook.

• Shows beginning cooks how to do just what the title implies—and a lot more—without a hint of intimidations.• Features classic comfort foods such as no-flip fried eggs and soul-soothing grilled cheese for one and bolder, ethnic recipes like Tacos Picadillo and Southeast Asian Beef Salad.
• Exquisite photography and Food Network recipes, both inspire and build the confidence needed to make every dish a success.
• Hundreds of must-know hints, tips and short-cuts for those new to the kitchen.

So start re-posting! :)

Saturday, March 2, 2013

10 Tips for a Happy Kitchen

The kitchen can be a scary/frustrating/annoying/confusing place. And there are some tasks that make the kitchen even more daunting. Here are some tips that just might help make your kitchen experience more palatable. :)

1. Got a piece of eggshell in that egg you just cracked open? Don't go fishing for it with dry fingers. The oils in your skin push the proteins in the egg and force the shell away from your finger. Try wetting your finger and then picking out the shell. The water allows the proteins to move apart, allowing you to get to the shell right away.

2. Need to thaw meat fast? Try putting it in an unheated aluminum or stainless steel pan. The metal will work as a conductor, lowering the temperature. Flip the meat after about 30 minutes to let the other side get some surface contact.

3.  Commercially made peanut butters contain additional oils and preservatives. Save up to 100 calories by making your own. Put nuts in a food processor and process until smooth. That's it!

4. You may not know it, but most cookbook measurements are based on spooning, not scooping the flour. When you scoop the flour gets packed into parts of the measuring cup and you'll end up with more flour than you need.

5. You know why chefs look like they've got it together in the kitchen? They prep. It's called mise en place, which translates to "everything in place". You'll save time and feel more confident as you move through your recipe.

6. Salt does more than just make things taste salty. Salting at the right time will enhance the flavor of every dish. For tips on salting, click here.

7. Asparagus can have a tough skin. Peel it off just below the tips before cooking and your asparagus will be nice and tender.

8. Reserve some of the water used to cook your pasta. The starch in the water will thicken your sauce and add a creaminess to the texture.

9. Sanitize your wood cutting boards by covering them in salt and scrubbing with a lemon. As an added bonus, the salt enhances the smell of lemon. Your kitchen will smell amazing!

10. Use unflavored, waxed dental floss to gently slice delicate pastry doughs. Your rolls will keep their shape and you'll keep your sanity.

Got a tip you want to share? How do you make cooking easier?