Lemon Ricotta Pancakes with Blackberry Syrup

These pancakes have me dreaming of warm weather and sunshine. Even though I have lived somewhere in the midwest my whole life I am not a winter girl. I do not like snow, I do not like being cold and I do not like having to run on the treadmill because it gets too cold to run outside. I will bundle up to run in the snow and cold but even I have my limits and sometimes it is just too cold.

The lemon in these pancakes adds a tang and brightness to the pancakes. The ricotta makes the pancakes fluffy and tender. The homemade blackberry syrup just completes the pancakes making them even more delicious and summery. Hurry up spring and summer!

Lemon Ricotta Pancakes with Blackberry Syrup

Ingredients:

Lemon Ricotta Pancakes

• 1/2 cup all purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 cup milk
• 2 eggs
• 1/2 cup ricotta
• 1 teaspoon vanilla extract
• 1 lemon, zest and juice

Blackberry Syrup

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 cup water
• 4 cups frozen or fresh blackberries

Directions:

Lemon Ricotta Pancakes

1. Preheat a griddle over medium heat.
2. In a medium bowl, whisk together the flour, sugar, baking soda and powder.
3. In another medium bowl, whisk together the milk, eggs, ricotta, vanilla, lemon zest and juice.
4. Pour the wet ingredients into the dry and stir just until combined.
5. Coat the griddle with either butter or olive oil. Using a 1/4 cup measuring cup, pour the batter onto the griddle and cook until bubbles start to form and the bottom is golden brown. Flip the pancake over and cook on the other side until golden brown.

Blackberry Syrup

1. In a medium saucepan, whisk together the sugar and cornstarch. Slowly whisk in the water until smooth.
2. Stir in the blackberries.
3. Heat over medium heat and bring to a boil, stirring frequently. Allow to cook, stirring frequently until the sauce has thickened. 
4. If the sauce is too thick stir in a bit of water.

Enjoy!!!

Nutrition Facts
Servings: 9
Amount Per Serving
Calories: 204
Total Fat		2.3g
Saturated Fat		1.1g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.4g
Cholesterol		47.8mg
Sodium		346.2mg
Total Carbohydrates		40.9g
Dietary Fiber		3.3g
Sugars		28.5g
Protein		5g
Calcium		18.1%
Iron		4.6%
Potassium		179.1mg
Vitamin A		4.2%
Vitamin C		6.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic and Lauren's Latest.

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Salisbury Steak Meatballs

Lately my area has been getting hit hard with freezing cold temperatures and snow. Winter is already depressing enough, this just makes it worse. However, this meal is one of those good comforting meals perfect for this horrible winter weather.

If you like salisbury steak then this is a meal for you. It has the flavor of salisbury steak, but in meatball form. What is not to love about meatballs in a delicious gravy served over creamy mashed potatoes. This would also taste great over egg noodles.

Salisbury Steak Meatballs

Ingredients:

• 32 ounces frozen meatballs
• 4 tablespoons unsalted butter
• 1 yellow onion, thinly sliced
• 3 tablespoons all purpose flour
• 1 packet brown gravy mix
• 2 1/2 cups low sodium beef broth
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon dijon mustard
• 1/2 teaspoon black pepper

For Serving

• mashed potatoes

Directions:

1. Cook the meatballs according to the package directions. 
2. Meanwhile, in a large skillet, over medium heat, melt the butter.
3. Add in the onion and stir to coat in butter. Cook stirring occasionally until they start to lightly brown, about 12-15 minutes.
4. Add the flour and packet of brown gravy mix. Stir to mix and cook for 1 minute stirring constantly.
5. Slowly pour in the beef broth while stirring constantly. 
6. Stir in the ketchup, Worcestershire, dijon mustard and black pepper.
7. Bring the mixture to a simmer, reduce the heat to low and simmer until the meatballs have finished cooking and the sauce has thickened a little bit.
8. Once the meatballs are done, add them to the gravy and stir to coat in the gravy.
9. Serve the meatballs over mashed potatoes.

Enjoy!!!

Notes: 

Nutritional info does not included mashed potatoes.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 499
Total Fat		37.9g
Saturated Fat		16.4g
Trans Fat		1.7g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		95.6mg
Sodium		1320.2mg
Total Carbohydrates		17.8g
Dietary Fiber		2.2g
Sugars		4g
Protein		21.8g
Calcium		7.7%
Iron		13.9%
Potassium		51.7mg
Vitamin A		3.4%
Vitamin C		16.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Country Cook.

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Make Again Monday: Roasted Garlic Pasta with Adobo Cream Sauce

 

Roasted garlic, chipotle peppers and diced tomatoes added to pasta make for a delicious spicy side dish. Although I could eat this as a main dish because it is so yummy. 

To see the recipe and original post click here.

Enjoy!!!

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Hibachi Noodles

 

I absolutely love Wasabi, a Japanese restaurant where they cook on a griddle right in front of you. Every year on the last day of school a bunch of us teacher go there to celebrate the end of the school year. I always look forward to that day and especially the meal. I love everything about the meal, the fried rice, the vegetables, the steak, the noodles, even the soup and salad you get before the main meal. Plus they make a deliciously strong adult beverage.

Although these noodles look pretty plain, they do have good flavor. Not quite as good as the ones from the restaurant, but good for a homemade version. The original recipe listed three different kinds of noodles that could be used, yakisoba, lo mein or angel hair. I choose angel hair because of the price, although I did question it because angel hair is a thinner noodle than the ones I get at the restaurant. Next time I will probably just use spaghetti noodles, the angel hair was a bit too thin for my liking. Or maybe one of the speciality noodles will go on sale making it a bit more budget friendly and I can try them.

Hibachi Noodles

Ingredients:

Hibachi Cooking Oil

• 1 1/2 teaspoons sesame seed oil
• 3 3/4 teaspoons olive oil
• 2 tablespoons rice cooking wine
• 1 tablespoon low sodium soy sauce

Hibachi Noodles

• 1 pound spaghetti noodles or angel hair pasta
• 1 tablespoon sesame seed oil
• fresh ground black pepper
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons minced garlic
• 3/4 teaspoon ground ginger
• 1 tablespoon hoisin sauce
• 2 tablespoons granulated sugar

Directions:

1. In a small bowl, whisk together the hibachi cooking oil ingredients and set aside.
2. In a large pot, cook the noodles according to the package directions until al dente. Drain well. 
3. Return the noodles to the pot and drizzle with sesame seed oil and a few turns of black pepper. Toss to coat and set aside.
4. Heat a large wok over medium heat. Whisk the cooking oil and add to the wok along with the butter, and garlic. Sauté until the garlic is tender, about 1-2 minutes. 
5. Add in the ginger, pasta, hoisin sauce and sugar. Cook the noodles until they are heated through, turning occasionally, about 2 minutes.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 195
Total Fat		9.5g
Saturated Fat		3.4g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		1.9g
Cholesterol		11.2mg
Sodium		115.2mg
Total Carbohydrates		22.6g
Dietary Fiber		1.1g
Sugars		4.6g
Protein		3.6g
Calcium		0.4%
Iron		0.6%
Potassium		15mg
Vitamin A		0%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Bake it with Love

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Mocha Rice Krispie Treats

These delicious treats almost didn't happen. The plan was to make hot chocolate rice krispie treats, but when I went to make them, my kids had used up all of the cocoa powder and didn't tell me. While I fuming, I saw a jar of espresso powder and that got me thinking. If I replaced the cocoa powder with espresso powder I would have a mocha rice krispie treat. There would still be the chocolate flavor from the chocolate chips and the espresso powder should add a bit of coffee flavor.

The result was delicious! It had a subtle coffee flavor and the right amount of chocolate flavor. I used dark chocolate chips, but you can use semi-sweet or milk depending on your preference. I happen to prefer dark chocolate and it paired very well with the espresso powder.

Mocha Rice Krispie Treats

Ingredients:

• 6 tablespoons unsalted butter
• 15 ounces mini marshmallows
• 2 tablespoons espresso powder
• 1/2 teaspoon vanilla extract
• 8 cups Rice Krispies Cereal
• 1 1/2 cups mini marshmallows, plus more for topping
• 2/3 cup dark chocolate chips, plus more for topping

Directions:

1. Spray a 9x13 inch baking dish with cooking spray.
2. In a large pot, over medium-low heat, melt the butter. Add in the 15 ounces of marshmallows and stir until completely coated in butter. Cook until the marshmallows are completely melted, about 5-8 minutes, stirring often.
3. Remove the pot from the heat and stir in the espresso powder and vanilla.
4. Pour in the cereal and stir well until everything is completely combined.
5. Allow the mixture to cool for about 5 minutes.
6. Add in the 1 1/2 cups marshmallows and chocolate chips, stirring just until evenly distributed, they do not need to be completely melted.
7. Pour the mixture into the prepared baking dish and press down into an even layer.
8. Sprinkle the top with some more mini marshmallows and dark chocolate chips. Gently press down so they stick to the top of the treats.
9. Allow the treats to cool for at least 30 minutes to an hour before cutting into squares. You want the treats to harden so they hold their shape when cutting them.

Enjoy!!!

*Adapted from Your Home Made Healthy.

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Make Again Monday: Spicy Cheese Bread

 

I love the spiral shape of this bread, it looks so good. I also could not get enough of this cheesy and spicy bread. I looked forward to being able to eat this bread as leftovers with dinner.

To see the recipe and original post click here.

Enjoy!!!

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Seasoned Baked Potato Wedges

 

If I am going to eat fries, they have to be crispy. I can not stand a soggy fry. These fries are not only crispy but also well seasoned to give the some good flavor. To make them even better they are baked and not fried. 

Seasoned Baked Potato Wedges

Ingredients:

• 5 large russet potatoes
• 1/3 cup canola oil
• 5 cloves garlic, minced
• 1 cup grated parmesan cheese
• 1 tablespoon cornstarch
• 2 teaspoons black pepper
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon chili powder

Directions:

1. Preheat the oven to 450ºF. Line two baking sheets with aluminum foil and spray with cooking spray.
2. Wash and dry the potatoes. Slice the potatoes in half lengthwise and then slice into equally sized wedges, about 4.
3. Add the potatoes to a large bowl and drizzle with canola oil and add in garlic. Stir until well combined.
4. Add in the parmesan cheese, cornstarch, pepper, onion powder, paprika and chili powder. Stir until the potatoes are well coated in the seasoning.
5. Spread the potatoes out onto the prepared baking sheets leaving space in between each wedge.
6. Bake for 15 minutes.
7. Reduce the oven temperature to 375º F and bake for 15 minutes. Remove the baking sheets from the oven and flip the potatoes over and bake for an additional 25 minutes or until crispy and golden brown.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 218
Total Fat		13.9g
Saturated Fat		3.7g
Trans Fat		0g
Polyunsaturated Fat		2.7g
Monounsaturated Fat		6g
Cholesterol		7.5mg
Sodium		250.4mg
Total Carbohydrates		19g
Dietary Fiber		1.7g
Sugars		0.7g
Protein		8.1g
Calcium		17%
Iron		4.9%
Potassium		415.8mg
Vitamin A		9.7%
Vitamin C		29.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Chunky Chef.

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