Pancakes

Pancakes are a wonderful meal to prepare anytime.  They are easy and you can add blueberries, pecans, chocolate chips, granola -  whatever you feel to make them a personal favorite.  I usually make a large quantity and freeze them so you can just pop them into the microwave when you need a quick breakfast or a pick-me-up.

There are so many wonderful recipes out there but my personal favorite is the one I found from the NY Times Cooking.  It is your basic recipe of flour, salt, eggs, milk, butter, and baking powder.   I like it because you can add whatever flavors you wish.



Pancakes
NYT Cooking

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 ½ to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted  butter for cooking, or use neutral oil

PREPARATION
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Skillet Chili Mac

I love Chili Mac.  Macaroni cooked in a nice semi spicy sauce with ground beef and beans.  A great meal for the family or for a pot luck.  It is one of my favorite quick meals to prepare.

Start by browning your ground beef in a large skillet.  Stir in the green chile and spices.  Be sure the meat is covered with the spices.  Add the liquids and bring to a boil.  Then add the pasta and cover.  Cook until the pasta is tender.  Add the beans and cook until heated through.  Top the chile mixture with cheese and cover skillet for a couple of minutes or until the cheese has melted.  Remove from the stove and serve.

Your family is in for a delicious and hearty meal that they will enjoy.


Skillet Chili Mac
From Our Best Bites adapted by From My Southwest Kitchen

Ingredients
1 lb. extra-lean (93%) ground beef
1 (4-ounce) can diced green chile
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups V8 juice
1 8-ounce can tomato sauce
1 cup water
8 ounces  dry  elbow macaroni
1 can pinto beans, drained
4 ounces shredded Mexican Cheese

Instructions
1. Heat a 12" skillet that has a lid over medium heat. Add ground beef and cook, stirring frequently. Stir in  the green chile and cook for about 30 seconds. Add in the chili powder, onion powder,  cumin, coriander, salt and pepper.  Mix well until the meat is throughly coated.

2. Add the V8 juice, tomato sauce, and water and bring to a boil. Add the pasta and stir to combine and then cover, reduce heat, and cook for 15-ish minutes or until the pasta is al dente. Add the beans and heat through. Remove from heat, sprinkle with cheese, and replace the lid for 2-3 minutes or until the cheese is melted.  Serve.

Makes 6 servings

Grilled Parsley Lime Chicken

This is one of my favorite grilled chicken recipes.  I found this recipe on Simply Recipes website.  Instead of using cilantro, I used parsley.  I did not have any cilantro in the fridge and I did not feel like going to the store.  Besides, parsley is a cousin to cilantro.

I flattened my chicken breasts - I find they grill much better that way and placed them in a lime marinade.  The marinade consisted of lime zest, lime juice, olive oil, parsley, and spices.  I let them marinate in the fridge for about 7 hours.

When I was ready to grill the breasts, I removed them from the fridge and preheated the grill.  Before placing the chicken on the grill I rubbed some olive oil on them.   I placed the chicken breasts on the hot grill and grilled them on each side for a few minutes.  Be sure the breasts are cooked through before serving.

The chicken was delicious. It had a nice lime zing to it - not too overpowering just right.  The family really liked this recipe.  Will be making this recipe again, I am sure.

Grilled Parsley Lime Chicken
From Simply Recipes Adapted Very Slightly From My Southwest Kitchen

 Ingredients:
4 boneless skinless chicken breasts
2 tablespoons olive oil
Grated lime zest from 2 limes
Juice of 2 limes
3 tablespoons chopped parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil

Directions:
1. Flatten the chicken breasts with a mallet (I used the flat side) between two pieces of plastic wrap.  Be sure the breasts are an even thickness.
2. In a large bowl, stir together the 2 tablespoons olive oil, lime zest, lime juice, parsley, sugar, salt, and black pepper.

3. Place the chicken breasts in the bowl, flipping to be sure both sides are coated with the marinade.  Cover the bowl with plastic wrap.   Place in the fridge for 4 or more hours.

4. Remove the chicken breasts from the fridge. Preheat the grill on medium high heat.
5. Remove the breast from the  marinade and pat dry with paper towels.  Brush some olive oil on both sides of the breasts.
6.  Place the breasts on the hot grill and cook for a few minutes before turning over.   Cook a few minutes more on the other side.   Be sure the chicken is cooked through before serving.

Serves 4

Taco Braid

Today's recipe is a twist on a family favorite - tacos.   It is very easy to make and is kind to your budget.  You take pizza dough, cut it in strips across but not all the way, add some seasoned taco meat and fold the strips over.  Top with some cheese and bake.  Remove form the oven and serve.  I served the Taco Braid with some tomatoes, lettuce, sour cream, and salsa.

This recipe is delicious and very easy to make.  It is a family favorite at my house.  Perfect for those days when you are busy and have very little time to cook.  This dish would also be perfect for a Cinco de Mayo Party or a pot luck.


Taco Braid
From Tip Hero Adapted by From My Southwest Kitchen


Ingredients:
  1 can refrigerated pizza dough
  2 tablespoons olive oil
  ¾ pound ground beef
  1 package Taco Seasoning
  1 cup Mexican blend shredded cheese, divided
  1 tomato, diced
  1 ½ cups chopped lettuce
  Sour cream and salsa for serving

Directions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a large skillet, add the ground beef and taco seasoning, and fully cook the ground beef.
3. Once it’s fully-cooked, drain the ground beef and set aside.
4. Unroll the pizza dough onto parchment paper. On both sides, cut equal strips, going about 1 ½ into the dough but NOT all the way from side to side. The dough should look like it has fringe.
5. Layer the ground beef  and 3/4 cup of cheese in the center of the dough.
6. Braid the dough strips over the top of the filling, so that the filling is almost fully-encased in the dough.
7.  Sprinkle the remaining cheese on top of the braid.  Slide the braided loaf onto a baking sheet. Bake for 25 to 30 minutes, until browned on top.
8.  Serve with garnish of  tomatoes, lettuce, sour cream and salsa.

Makes 6 servings