1 cup old fashioned oats
1 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 cup chopped walnuts, optional
1/2 cup brown sugar
3/4 cup sour cream (I used plain yogurt)
3/4 cup whole milk
2 large eggs
1 tsp vanilla extract
2 ripe bananas, mashed
3/4 cup raisins, optional
1/4 cup butter, melted
Tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients in a bowl and set aside. In a another bowl, mix the wet ingredients. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Pour about 1/3 cup batter and cook pancakes until bubbles form on the top, then turn. Pancakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top. (I just sprinkled them with a little powdered sugar and they were delicious.)
Friday, September 30, 2011
Tuesday, September 27, 2011
Saturday, September 24, 2011
*Makes 12 enchiladas
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
salt and ground black pepper
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, if desired.
Tuesday, September 13, 2011
Also, from the lady in my Elk Grove ward.
2 medium yellow squash, sliced
2 medium zucchini, sliced
1 medium red pepper, julienned
1/4 cup olive or vegetable oil
1 envelope (.7 oz.) Italian salad dressing mix
3 Tbsp. red wine vinegar
In a skillet over medium-high, stir-fry the vegetables in oil until crisp-tender, about 3-4 minutes. Sprinkle with salad dressing mix; toss. Stir in vinegar; mix well. Yield: 6 servings
This recipe came from a lady in my Elk Grove ward.
3 cups sliced zucchini
1/2 cup chopped onion
1 Tbsp. cooking
1 can (4 oz.) chopped green chilies, drained
1 medium tomato, chopped
1/2 tsp. salt, optional
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup shredded cheddar cheese
In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese. Yield: 6 servings.