Honey Spice Blueberry Pancakes

1 cup flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon nutmeg — fresh grated
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup butter — melted
2 tablespoons honey
1 egg — slightly beaten
2 cups lowfat buttermilk
1 cup blueberries

Sift the dry ingredients together.

Mix the melted butter, honey, egg and buttermilk together.

Hand blend the wet ingredients into the dry. Fold in the blueberries.

Preheat the griddle, then cook the pancakes, using 1/2 cup of batter for each pancake.

Serve on warm plates with honey butter.

Serves 4.

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Horseradish Pork Tenderloin

1/4 cup Kikkoman Soy Sauce
1 tablespoon prepared horseradish
1 teaspoon onion powder
1 teaspoon sugar
2 pork tenderloins, each about 3/4 pound

Combine soy sauce, horseradish, onion powder, sugar and 1 tablespoon water; pour over tenderloins in large plastic food storage bag. Press air out of
bag; close top securely. Refrigerate 8 hours, or overnight.

Reserving marinade, place tenderloins on rack in shallow baking pan. Roast at 350ºF. 25 minutes. Turn tenderloins over and brush with
reserved marinade. Roast 20 minutes longer, or until meat thermometer inserted into thickest part registers 155º.

Let stand 5 minutes before slicing.

Yield: 4 to 6 servings

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Green Pepper Meatloaf

2 eggs, lightly beaten
2 medium green bell peppers, chopped
1 large onion, finely chopped
1/4 cup celery leaves, chopped
1/4 cup fresh parsley, minced
1 envelope onion soup mix
2 lbs. ground beef
1 lb. bulk pork sausage (mild, medium, or hot, depending on your taste)
4 bacon strips, optional

In a large bowl combine eggs, green peppers, onion, celery leaves, parsley, and soup mix.

Crumble beef and sausage over the mixture, and mix well.

Shape into a 12×4″ loaf.

Place on a rack in a shallow baking pan.

Bake uncovered, at 350, for 1 hour.

Place bacon strips over top, if desired.

Bake for 45-60 mins, longer, or until no pink remains, and meat thermometer reads 160 degrees.

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Chicken and Gravy Pot Pie

Reynolds Wrap® Heavy Duty Aluminum Foil
2 cups chopped, cooked chicken or turkey
1 jar (12 oz.) chicken or turkey gravy
1 package (10 oz.) frozen peas and carrots or mixed vegetables
1/2 teaspoon dried sage leaves
1/8 teaspoon pepper
1 refrigerated pie crust

Line 9-inch pie plate with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.

Combine chicken, gravy, vegetables, sage and pepper. Place in foil-lined pie plate.

Cover with a sheet of foil. Fold edges of bottom and top foil sheets together to make a packet; freeze. When frozen solid, remove pie plate and return packet to freezer.

Preheat oven to 400°F.

To bake, return frozen foil packet to original pie plate and remove top sheet of foil from pot pie. Place pie crust over frozen filling. Fold up excess pie crust to form edge of pie crust, cut slits in top of crust to vent steam.

Bake 55 to 60 minutes or until crust is golden brown and filling is hot. If pie crust over browns, fold foil border over edge of pie crust.

Number of Servings: 6

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Information:
(Per Serving)
calories 269
grams fat 12
milligrams cholesterol 52
milligrams sodium 483
grams carbohydrates 20
grams protein 20

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Avocado Puree

2 ripe avacodo, peeled, pitted, and coarsely chopped
3 tablespoons fresh lime juice
1 tablespoon honey
3 tablespoons chopped cilantro
Salt and pepper

Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste.

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Spicy Yellow Rice with Red Beans

2 tablespoons olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons ancho chile powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cups long grain rice
4 cups water
Pinch saffron, toasted and crumbled
1 1/2 cup cooked red beans
1/4 cup thinly sliced green onions

Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes.

Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender.

Fold in the beans and green onions and re-season.

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Barbecue Marlin

2 tablespoons ancho chile powder
2 teaspoons sugar
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground pepper
4 (7-ounce) marlin fillets
2 tablespoons olive oil
1 jar barbecue sauce

Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl.

Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture.

Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm.

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American-Style Cheese-Ring Pizza

3 cups white flour
1 teaspoon table salt
1 package instant yeast
2 tablespoons olive oil
1 cup warm water

For the topping and crust:
5 oz ball mozzarella, drained
2 teaspoons chopped fresh parsley
1 garlic clove, crushed
Salt and ground black pepper
1/2 cup tomato sauce
2 tomatoes, thinly sliced
1/4 lb thinly sliced pepperoni
4 green pickled chilies, sliced

Place the flour, salt, and yeast in a mixer equipped with a dough hook. With the motor running pour in the oil, and warm water and mix to form a soft, stretchy dough. Alternatively, make the dough by hand and knead on a floured board for 5 minutes.

Transfer the dough to a bowl, rub the surface with a little oil, and cover with a clean, damp dish towel. Set aside at room temperature for an hour or until the dough has roughly doubled in size.

Meanwhile, roughly chop the mozzarella and mix with the parsley, garlic and some seasoning.

Preheat the oven to 450 F. On a floured surface, roll the dough iinto a thin 16 inch circle.

Arrange the cheese around the edges of the dough, leaving a 1 1/2 inch border. Dampen the inner edges of the cheese ring, then pull the outer edges over to cover the cheese. Press down firmly to seal.

Carefully turn the pizza on to a large baking sheet the joins are underneath. Spoon the tomato sauce within the border, then scatter the toppings on top.

Bake for 15 minutes until browned and crisp.

Cut into wedges and serve immediately.

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Baked Chicken Salsa

1 chicken breast
1/2 cup salsa
3 jalapeno peppers, sliced
6 small black olives

Cut a piece of tin foil large enough to close around the chicken breast. Place the chicken breast onto the foil and pour salsa over top of the breast Place peppers and olives on top. Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.

Bake at 400 degrees for 60 minutes.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Number of Servings: 1
Amount Per Serving
Calories: 330.5
Total Fat: 5.5 g
Cholesterol: 136.9 mg
Sodium: 883.3 mg
Total Carbs: 11.8 g
Dietary Fiber: 3.9 g
Protein: 56.9 g

Reynolds Wrap Aluminum Foil (200 Square Foot Roll)

Super Chicken Casserole

1 (3 pound) broiler-fryer, cut up
4 cups water
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon salt
2 cups medium noodles
1 (8 ounce) can sliced mushrooms
3 hard-cooked eggs, chopped
1 1/4 cups milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup soft bread crumbs
2 tablespoons melted butter

Grease a 13x9x2-inch baking dish.

Place broiler-fryer, water, onion, 1 teaspoon salt and pepper in Dutch oven. Bring to a boil, then reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken from broth.

Reserve 2 cups of chicken broth.

Cool chicken until it can be handled. Remove chicken from bones and cut into chunks. Discard skin and bones. Set chicken aside.

Preheat oven to 350 degrees F.

Place reserved chicken broth and 1 teaspoon salt in a 2 quart saucepan and heat to boiling. Add noodles and cook 4 minutes or until almost tender. (All chicken broth will be absorbed).

Drain mushrooms, reserving liquid. Place 1/2 of noodles in prepared baking dish. Top with 1/2 the egg, then 1/2 the mushrooms and 1/2 of the chicken. Repeat layers.

Place soup in a bowl and gradually add milk and blend well. Stir in reserved mushroom liquid. Pour over chicken.

Toss bread crumbs with butter and sprinkle over top.

Bake 25 minutes or until hot.

Makes 6 to 8 servings.

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