I couldn’t help myself. These are so light and only work out with fresh buttermilk, so now you really have a choice as I also have two other buttermilk pancake recipes. Here we go!
- 1 cup flour
- 1 tbsp, sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 cup full fat buttermilk
- 1/2 cup milk (you may feel it takes a 2-3 tbsp. more)
- 1 egg
- 2 tbsp. melted butter plus 3/4 tsp. melted butter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat the egg, buttermilk, milk and melted butter. Keep them separate until ready to cook.
Heat a lightly oiled frypan over a medium high heat. Drop a bead of water on the pan and if it sizzles, it is ready.
Pour the wet mixture into the dry mixture and, with a wooden spoon. stir until it is blended together.
Pour 1/2 cup of batter per pancake. Brown on both sides and serve hot with butter, syrup or fresh fruit and whipped cream. Your choice.
This recipe will make 10-12 pancakes.
Shrimp Stuffed Mushrooms, So Amazing
Everybody has a favourite recipe or food they state is “The Best”. Well, recipe readers, this is one you absolutely MUST make and try. It IS, by far, THE best you will ever eat. Don made these for our appetizer for Easter. OMGoodness!
- 12 large, white mushrooms, stems and gills removed
- 24 medium size frozen shrimp, tails removed and cleaned
- 1/2 cup cream cheese, softened
- 1/2 tsp. Worcestershire sauce
- pinch of garlic powder
- 1 dash hot sauce
- 1 cup Pepper Jack cheese, grated
Spray a 9 x 13 inch baking dish, set aside.
Fill a saucepan with water and simmer the mushroom caps over a medium heat for about 2 minutes until they begin to soften. Remove the mushrooms with a slotted spoon, drain and cool down, hollow side down, on paper towels for approximately 15-17 minutes.
While the mushrooms are cooling on the paper towel and the mushroom water is still simmering, gently cook the shrimp until just pink. Mix the cream cheese, garlic powder, hot sauce together and add the shrimp, blending well.
Spoon about 2-3 teaspoons of the mixture into each cap and place 2 shrimp per cap. Now place, stuffing side up in the baking dish, sprinkle with the Pepper Jack cheese over each cap. Cover and refrigerate overnight to blend the flavours and firm up the stuffing.
Preheat oven to 400 degrees. Uncover the dish and bake the mushrooms in the oven for about 15 minutes until the cheese has browned and is bubbling.
Now the secret….this would feed 3 (4 each) or 4 (3 each). NAH! We took the 4 each and revelled each and every bite. Oh me, Oh my….never have I tasted anything this good in an appetizer.
White Cheddar Cheese Sauce-THE Best
Last night we had cauliflower and Don made the best sauce to accompany it. Oh, my! I kid you not. We all but licked the bowl (okay, when they weren’t looking, I did).
- 1 1/2 tbsp. butter
- 1 1/2 tbsp. flour
- 3/4 cup milk
- pinch of cayenne pepper
- 1 cup Balderson’s white cheddar cheese, grated
- 1/3 tsp. grated nutmeg
In a saucepan on medium heat, melt the butter then whisk in the flour until dissolved and smooth.
Slowly whisk in the milk. Lower the heat and simmer for a couple of minutes to thicken. Stir in the nutmeg and cayenne pepper to incorporate.
Now stir in the cheese until melted and completely smooth.
Add to this the cooked cauliflower that has been broken into florets. YUP! It is that good.
Love’s Blush Smoothie
This is unusual but thoroughly delicious smoothie. The recipe is for 2.
- 6 oz. cooked beets (yes, really)
- 1/2 cup chilled orange juice*
- 5 tbsp. plain yogurt, chilled
- 1/3 cup chilled mineral water – NOT FIZZY
- 1/2 cup whipping cream
- touch of honey
- orange slices for decoration
First and foremost, place the beets in the blender and puree until smooth. Now add all ingredients, except the orange slices and process all until really smooth.
Pour into chilled glasses and decorate with orange slices.
If you can, use blood oranges and blood orange juice if they are in season *
Note:
This recipe is from my cookbook “The B & B Cookbook”.
Nut and Chocolate Delight Smoothie
With Spring finally here and summer close behind, this is a delightful and best start to anyone’s day. Give it a try!
- 2 bananas
- 3 tbsp. smooth peanut butter
- 5 tbsp. vanilla yogurt
- 2 scoops Chapman’s chocolate ice cream
- 1 cup milk
- 1/4 cup whipping cream
- chopped salted peanuts for garnish
Place the peeled bananas in a blender. Add peanut butter, yogurt, ice cream and milk, processing until smooth. Add whipping cream and blend for a few seconds.
Pour into chilled glasses, top with some peanuts. Add a small straw and serve immediately. It is delicious to serve on a warm morning on the deck.
In a word – YUM.
Note: This recipe serves 2 and is from my cookbook “The B & B Cookbook”.
Braised Short Ribs – Asian Style
It is so much fun to dine at the Paquette restaurant with Don at the helm. This is one delicious dish to serve. It made two meals for the three of us and, yes, licking the plate was a good show of appreciation. Uh, sorry Mom!
- 5 lbs. boneless beef short ribs, cut into 4 oz. portions
- 3/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 garlic cloves, peeled and smashed
- 1 tbsp. peeled and minced fresh ginger
- 1/2 cup light brown sugar, packed
- enough water to cover the ribs
- 1 small onion, chopped
- 3/4 tsp. crush red pepper flakes
- 1/4 cup fresh orange juice
- 1/4 cup oyster sauce
- 2 tbsp. fresh lemon juice
- long grain rice, for serving
- 2 tsp. finely grated orange rind, for serving
Preheat oven to 350 degrees.
In a wide Dutch oven, combine the ribs, soy sauce, vinegar, garlic, ginger, brown sugar, water, onion, crushed red pepper and 2 tbsp. of the orange juice. The pan you are using must be deep enough to ensure the ribs are submersed in the water. Bake, covered in the oven, for 3 hours or until the meat separates easily.
Remove the ribs from the liquid and cover to keep warm. Drain the fat off the liquid and discard. Place the remaining liquid in a medium saucepan with 1/4 cup of the oyster sauce and bring to a boil over a medium heat until there is approximately 1 1/4 cups left. Strain this through a fine mesh strainer, making sure to discard any solids. Stir in the remaining orange juice and lemon juice.
Return the ribs and reduced sauce to the Dutch oven, coating the ribs with the sauce. Bake for about 10 minutes until all are heated through and are slightly glazed. Serve hot over the rice and season each portion with the orange zest.
Bring on a fresh, crisp salad and glass of lovely Sangiovese red wine. What could be better?
New Spring Hasselback Beets
The meaning of Hasselback is ‘comb cut’ and that is what we will do with the medium size spring beets. These are a delight to serve and anyone lucky enough to sit at your table will want to make these as well. Here we go.
- 12 small/medium red and yellow beets, scrubbed
- 1/4 cup coconut oil
- pinch of salt and pepper
- 1/4 cup white wine vinegar
- 2 tbsp. honey, light colour
- 2 tbsp. fresh dill, chopped
- 1/3 cup extra virgin olive oil
Preheat oven to 375 degrees. Peel the beets and cut off the root and stem ends to create a flat surface to allow them to stay upright while roasting. Slice each beet crosswise to 1/8″ spacing and cut to within 1/4″ from the bottom.
Place flat side down in a glass baking dish and drizzle the oil, salt and pepper over each beet. Cover the dish tightly with foil and roast until easily pierced with a paring knife. This could take between 45-60 minutes depending on size of the beets and your oven. Remove the foil and continue in the oven for approximately 10 minutes to allow the liquid to evaporate.
In a small bowl, whisk together the honey, dill and olive oil, until completely blended. Drizzle over the beets before serving. Season with a touch of salt and pepper. Serve warm with your favourite meat or fowl and potatoes, rice or buttered noodles. This makes it your choice-your recipe.
Note:
Farmer’s Markets are great venues to visit and buy really fresh garden produce. Just say’n.
A Special Taste Of Spain In This Omelette
On this side of the world we have similar food ideas and this one is truly a special one from Spain. It is an omelette but it is beautifully different.
- 1/2 cup olive oil
- 1 half onion, sliced very thin
- 2 medium yellow potatoes, peeled and sliced very thin
- 4 eggs, lightly beaten
- pinch of salt and white pepper
- 3 tbsp. garlic aioli
- 100 g Serrano ham
- small amount of baby spring greens
In a large fry pan, heat the oil to medium and cook the onions for about 2 minutes, just until they have softened. Now add the potatoes and gently stir. Cook this for about 15-18 minutes, stirring occasionally until the onions are caramelized and the potatoes are cooked through.
Drain off the oil, keeping 1 tbsp. in reserve. Transfer the potatoes and onion for a bowl and set aside for about 5 minutes. Add the eggs, salt and pepper and stir to combine. Let this sit for 15 minutes so the eggs can thicken up as it becomes absorbed.
Now heat the 1 tbsp. oil and over a high heat, add the egg mixture, cooking for 1 minute. Reduce the heat to low and cook a further 3 minutes. With a rubber spatula loosen the sides of the omelette. Place a large plate over the pan and turn it upside down on the plate.
Now, this is tricky, turn it back in the pan and cook a further 4-5 minutes to cook through and become golden in colour.
On a serving board, cut into wedges, add the ham on each slice and a small topping of the greens.
WOW!
Chicken With Mushroom Soup and Rice Casserole
Don’t let the name fool you. It is a super, duper meal to prepare and consume. Don made this last night and OMG! It blew us away. Give it a go. It is easy to make and much easier to consume. Add a crisp green salad and you are a genius.
- 3 king size chicken breasts, skin removed, cut in 3, lengthwise each one
- 2 cups long grain rice (long grain is the only rice that works with this)
- two cans condensed mushroom soup
- 2 cups water
- 1 cup chicken broth
- 1 tbsp. dry onion soup mix
- 1 1/2 cups shredded cheddar cheese
Preheat oven to 400 degrees. Now mix together the rice, soup, water, broth and soup mix until there are no lumps.
Pour this into a buttered 9 x 13 baking dish.
Place the chicken pieces on top making sure to cover them so they don’t burn with the rice mixture. Cover with foil and cook for 65 minutes until rice is tender and the chicken is cooked through.
Remove from the oven and sprinkle the cheese on top. Simply let the casserole contents melt the cheese before serving.
OMG! Salad? Yes, please. Oh, would you like a glass of white wine? Of course, thank you.
Raspberry/Blackberry Muffins
Our family loves muffins.. all kinds. Kelly has me making the smaller size muffins for her lunches, this way you are not so filled up with the larger size. Your choice. This recipe calls for one or the other berry, or, if you want to be really different, use both.
- 1 cup rolled oats (not the instant kind)
- 1 cup buttermilk
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 3/4 cup brown sugar, packed
- 1 beaten egg
- 1/4 cup butter, melted
- 1 – 1 1/2 cup berries
Combine the rolled oats and buttermilk and let stand. Combine the next 5 ingredients in a bowl and mix well to blend.
Add the egg and melted butter to the oat mixture. Mix really well. Now add the dry ingredients, mixing only so all is moistened. Now gently add the berries, folding to incorporate.
Fill 12 muffin cups that have been sprayed with Pam and bake for about 20-23 minutes in a 375 degree oven. The tops should spring back when lightly touched.
Note:
If you do not have any buttermilk in your refrigerator, don’t panic. Put 1 tbsp. lemon juice in a cup and add the milk to make 1 cup. Let stand for 5 minutes and then stir.
Apple Crepes With Calvados Butter Sauce
Don loves making crepes, so I went back into my cookbook and found this one. We made this often in our Bed and Breakfast, and was always a favourite when guests returned. It is not difficult and it is another die-for recipe.
Crepes
- 4 beaten eggs
- 2 tbsp. sugar
- 1/2 cup melted butter
- 1 1/2 cups flour
- 1 tsp. salt
- 3/4 tsp. ground nutmeg
- 1 2/3 cup milk
Mix together the first three ingredients: eggs, sugar and butter. Mix in the same bowl the dry ingredients: flour, salt and nutmeg, alternating with milk. Combine all the ingredients as above and pour into a blender, blending until smooth. If making the day ahead, cover and refrigerate. When ready to proceed, blend again.
Line plate with parchment paper. Heat 9 inch nonstick skillet over medium heat. Add 2 tbsp. batter to the skillet, tip and rotate to spread the batter evenly. Cook until the center of the crepe is cooked through and edges are slightly browned (about a minute). Run a spatula around the crepe and invert onto the plate. Repeat with remaining batter placing parchment paper between each crepe, making at least eighteen crepes.
Butter Sauce
- 6 tsp. unsalted butter
- 1/2 cup sugar
- 1/4 tsp. kosher salt
- 3 tbsp. Calvados
Make this first in the morning. Put all the ingredients in a pot and boil for about 10-15 minutes and brush on crepes before folding.
Apples
- 2 tbsp. unsalted butter
- 2 medium Golden Delicious apples, peeled, cored and cut in 1/3″ cubes
- 3 tbsp. sugar
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 3 tbsp. Calvados
Melt the butter is a large skillet over medium heat. Add apples, sprinkle with sugar, salt and cinnamon. Saute until tender (about 3 minutes). Add the Calvados and cook most of the liquid away (about 2 minutes). Remove from heat and let stand to room temperature.
Preheat the oven to 300 degrees. Place crepe stack on rimmed baking sheet (yes, keep the paper between the layers). Cover with a sheet of foil and seal the edges. Warm in the oven until heated through. If the crepes are cold – 20 minutes and only 15 minutes if at room temperature.
Heat the Calvados butter sauce in a small saucepan until melted and heated through. Re-warm the apple mixture, stirring occasionally for about 3 minutes. Place one crepe on a plate, browned side down. Spoon 2 tbsp. of the Calvados sauce over the crepe and fold into quarters. Repeat with remaining crepes and butter sauce. Place three on a plate, spoon the apples over the crepe and, if there is any sauce left over, spoon it over the crepes and serve.
This may look daunting but if done in the stages shown here, it is AMAZING.
Perfect Quiche For Leftover Baked Ham
This site has several recipes for making Quiche. Well, friends, here is another one. Don baked a beautiful ham and, of course, we had some leftovers. There is no crust to worry about and, if you really want to be a tad ‘lazy’, serve it with some frozen hash browns. Just sayin’.
- 2 tbsp. dry plain bread crumbs (can make your own)
- 1 tbsp. butter
- 1/2 cup chopped fine onions
- 1 1/4 cup of diced cooked ham
- 8 oz, shredded Swiss cheese
- 4 large eggs
- 1 cup whipping cream
- 1 cup whole milk
Preheat oven to 425 degrees.
Butter a quiche dish or pie plate and sprinkle in the bread crumbs all over to cover the pie plate.
Cook the onions in the butter until golden in colour. This should take about 5 minutes. Add the ham and cook only enough to warm it up. Spread this mixture on the bottom of the dish and sprinkle the cheese on top.
Whisk together the eggs, cream and milk and when well blended, carefully pour over the cheese. Set plate on a baking tray lined with parchment paper (in case it runneth over) and bake until the top is golden and set in the center. This could take 20 minutes. Reduce to 375 degrees for a further 20 minutes. Test for doneness. Add 2 minutes if needed. Cool for about 5-6 minutes, before cutting in wedges.
If this is breakfast or brunch fare, serve with hash browns. If it is a main lunch serve with a beautiful green salad, warm buns and a glass of lovely white wine.
