Chicken Cordon Bleu Casserole

Are you staring at tons of leftover ham today? Or turkey? Or do you need a great idea for dinner tonight? Look no further. This delicious casserole has all the wonderful salty, cheesy taste of chicken cordon bleu, combined with yummy pasta and finished with a crispy breadcrumb topping. Although it's not the most picturesque dish on the planet, it was a big hit with guests at my house and will be at your house, too.

Start by cooking the pasta in a large pot of boiling water. Then cut up the ham, chicken and cheese.



Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk,



and cook and stir until the mixture thickens. Stir in the lemon juice, mustard,



paprika,



salt and pepper. Drain the pasta and place it in a lightly greased 9x13 baking dish. Top with the ham, chicken and cheese.



Pour the sauce over the pasta and meat mixture. To make the topping, combine the melted butter and panko and stir until combined.



Add the seasoned salt and parsley,



then sprinkle over the top of the casserole.



Bake for 30-40 minutes or until topping is golden and filling is bubbly. What a great use for leftovers!

One year ago: Ham and Asparagus Casserole
Two years ago: Triple Treat Torte
Three years ago: Roasted Vegetable Pizza

Find more great ideas at Mop it up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks.

Chicken Cordon Bleu Casserole

Casserole:
12 oz. small pasta shapes (like penne or rotini)
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1 Tbsp. lemon juice
1 tsp. dry mustard
1 1/2 teaspoon salt
1/2 teaspoons paprika
1/4 teaspoons pepper
4 oz. swiss cheese, cut into chunks
2 cups shredded cooked chicken
2 cups diced ham

Topping:
3 Tbsp. butter
1 cup panko bread crumbs
3/4 teaspoons seasoned salt
1 1/2 teaspoon parsley

Cook the pasta until al dente in a large pot of boiling water. Drain, and pour into a lightly greased 9x13 baking dish.

Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk and cook and stir until the mixture thickens. Stir in the lemon juice, mustard, paprika, salt and pepper.

Layer the ham, chicken and cheese over the pasta in the baking dish, then pour the sauce over all.

To make the topping, combine the melted butter and panko and stir until combined. Add the seasoned salt and parsley, then sprinkle over the top of the casserole.

Bake at 350 30-40 minutes or until topping is golden and filling is bubbly. Serves 8-10.

Are you staring at tons of leftover ham today? Or turkey? Or do you need a great idea for dinner tonight? Look no further. This delicious casserole has all the wonderful salty, cheesy taste of chicken cordon bleu, combined with yummy pasta and finished with a crispy breadcrumb topping. Although it's not the most picturesque dish on the planet, it was a big hit with guests at my house and will be at your house, too.

Start by cooking the pasta in a large pot of boiling water. Then cut up the ham, chicken and cheese.



Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk,



and cook and stir until the mixture thickens. Stir in the lemon juice, mustard,



paprika,



salt and pepper. Drain the pasta and place it in a lightly greased 9x13 baking dish. Top with the ham, chicken and cheese.



Pour the sauce over the pasta and meat mixture. To make the topping, combine the melted butter and panko and stir until combined.



Add the seasoned salt and parsley,



then sprinkle over the top of the casserole.



Bake for 30-40 minutes or until topping is golden and filling is bubbly. What a great use for leftovers!

One year ago: Ham and Asparagus Casserole
Two years ago: Triple Treat Torte
Three years ago: Roasted Vegetable Pizza

Find more great ideas at Mop it up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks.

Chicken Cordon Bleu Casserole

Casserole:
12 oz. small pasta shapes (like penne or rotini)
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1 Tbsp. lemon juice
1 tsp. dry mustard
1 1/2 teaspoon salt
1/2 teaspoons paprika
1/4 teaspoons pepper
4 oz. swiss cheese, cut into chunks
2 cups shredded cooked chicken
2 cups diced ham

Topping:
3 Tbsp. butter
1 cup panko bread crumbs
3/4 teaspoons seasoned salt
1 1/2 teaspoon parsley

Cook the pasta until al dente in a large pot of boiling water. Drain, and pour into a lightly greased 9x13 baking dish.

Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk and cook and stir until the mixture thickens. Stir in the lemon juice, mustard, paprika, salt and pepper.

Layer the ham, chicken and cheese over the pasta in the baking dish, then pour the sauce over all.

To make the topping, combine the melted butter and panko and stir until combined. Add the seasoned salt and parsley, then sprinkle over the top of the casserole.

Bake at 350 30-40 minutes or until topping is golden and filling is bubbly. Serves 8-10.

reade more... Résuméabuiyad

Black Bean and Veggie Quesadillas

I started making these a few years ago after having them at a local restaurant. They're incredibly versatile, because you can use whatever veggies you like or have on hand! I especially love the combination of zucchini and mushrooms with black beans, but red pepper, onion, or your favorite grilled veggies are great additions. These quesadillas also freeze well - if you can't use all 4, freeze them for a quick lunch later.

I start by chopping the zucchini and then seasoning them with a garlic blend. If you don't have a favorite garlic blend, just use some garlic salt, or salt and pepper, or whatever seasoning you like and have on hand.



Heat your grill pan over medium high heat, then toss in the zucchini and cook them, stirring once in a while, until they're tender and have those delicious grill marks.



Now add in the sliced mushrooms



and cook and stir until the mushrooms are tender, about 3 minutes. Remove the vegetables to a bowl. Now you can wipe out the skillet you just used, and return the pan to the heat - reduce the heat to medium. Place a tortilla in the skillet and top with a handful of cheese on one half.



Add the zucchini and mushrooms,



then spoon on some black beans.



Top with another handful of cheese.



Now flip the "blank" side over on top of the cheese



and press down lightly to help seal it. Then carefully turn it over



and cook on this side for 2 minutes or until the cheese is completely melted. Repeat with remaining tortillas and serve with salsa and your favorite fixings.

One year ago: Crispy Orange Beef
Two years ago: Banana Sherbet
Three years ago: Peanut Butter Banana Cream Pie

Get more great ideas at Mangia Monday, Menu Monday, My Meatless Mondays, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Food Wednesday, Whatcha Whipped Up Wednesday.

Black Bean and Veggie Quesadillas

1 medium zucchini, cut into quarters lengthwise then sliced crosswise
1 tsp. garlic - herb seasoning blend
1 cup sliced mushrooms
1 cup black beans (if from a can, rinsed and drained)
4 whole wheat tortillas
2 cups shredded Mexican cheese blend

Season the zucchini with the garlic-herb seasoning. Heat a grill pan to medium high heat, and add the zucchini. Cook for 3-4 minutes, stirring occasionally, until zucchini is almost tender. Add the sliced mushrooms and cook for an additional 2 minutes. Remove the vegetables to a bowl.

Wipe out the grill pan and return it to the heat; reduce heat to medium. Place a tortilla in the pan and place a few tablespoons of cheese on one half. Add about 1/4 cup of black beans and about 1/2 cup of vegetables on top of the cheese, and cover with another few tablespoons of cheese.

Fold the blank half of the tortilla over the filling and press it down lightly with a spatula to help it seal. Carefully turn over the quesadilla and cook on this side for about 2 minutes or until the cheese is melted. Repeat with the remaining tortillas.

Leftover quesadillas can be wrapped in foil and frozen, then reheated in a toaster oven or microwave. Serves 4.

I started making these a few years ago after having them at a local restaurant. They're incredibly versatile, because you can use whatever veggies you like or have on hand! I especially love the combination of zucchini and mushrooms with black beans, but red pepper, onion, or your favorite grilled veggies are great additions. These quesadillas also freeze well - if you can't use all 4, freeze them for a quick lunch later.

I start by chopping the zucchini and then seasoning them with a garlic blend. If you don't have a favorite garlic blend, just use some garlic salt, or salt and pepper, or whatever seasoning you like and have on hand.



Heat your grill pan over medium high heat, then toss in the zucchini and cook them, stirring once in a while, until they're tender and have those delicious grill marks.



Now add in the sliced mushrooms



and cook and stir until the mushrooms are tender, about 3 minutes. Remove the vegetables to a bowl. Now you can wipe out the skillet you just used, and return the pan to the heat - reduce the heat to medium. Place a tortilla in the skillet and top with a handful of cheese on one half.



Add the zucchini and mushrooms,



then spoon on some black beans.



Top with another handful of cheese.



Now flip the "blank" side over on top of the cheese



and press down lightly to help seal it. Then carefully turn it over



and cook on this side for 2 minutes or until the cheese is completely melted. Repeat with remaining tortillas and serve with salsa and your favorite fixings.

One year ago: Crispy Orange Beef
Two years ago: Banana Sherbet
Three years ago: Peanut Butter Banana Cream Pie

Get more great ideas at Mangia Monday, Menu Monday, My Meatless Mondays, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Food Wednesday, Whatcha Whipped Up Wednesday.

Black Bean and Veggie Quesadillas

1 medium zucchini, cut into quarters lengthwise then sliced crosswise
1 tsp. garlic - herb seasoning blend
1 cup sliced mushrooms
1 cup black beans (if from a can, rinsed and drained)
4 whole wheat tortillas
2 cups shredded Mexican cheese blend

Season the zucchini with the garlic-herb seasoning. Heat a grill pan to medium high heat, and add the zucchini. Cook for 3-4 minutes, stirring occasionally, until zucchini is almost tender. Add the sliced mushrooms and cook for an additional 2 minutes. Remove the vegetables to a bowl.

Wipe out the grill pan and return it to the heat; reduce heat to medium. Place a tortilla in the pan and place a few tablespoons of cheese on one half. Add about 1/4 cup of black beans and about 1/2 cup of vegetables on top of the cheese, and cover with another few tablespoons of cheese.

Fold the blank half of the tortilla over the filling and press it down lightly with a spatula to help it seal. Carefully turn over the quesadilla and cook on this side for about 2 minutes or until the cheese is melted. Repeat with the remaining tortillas.

Leftover quesadillas can be wrapped in foil and frozen, then reheated in a toaster oven or microwave. Serves 4.

reade more... Résuméabuiyad

Strawberry Oat Muffins

There is definitely not a dearth of great muffin recipes out in the world. I've made quite a lot of spectacular muffins, and I keep coming up with more combination ideas. I especially like these because of the nice oat-ey texture and the nice moistness that the buttermilk provides. If you have some strawberries sitting around this spring, give these delightful muffins a try.

Start by pouring the oats into a small bowl, and then covering them with buttermilk.

Let the oat mixture sit for about 5 minutes. While you wait, combine the flour, baking powder, baking soda and salt in a medium bowl. Set this aside for later. In a large mixing bowl, combine the oil, eggs, vanilla and brown sugar

and beat with a mixer until well combined.

Add in the oats mixture

and blend just until combined.

Gradually add the flour mixture and stir just until the dry ingredients are moistened. Then fold in the strawberries.

Spoon the batter into paper-lined muffin cups and then bake for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack.

You can serve these warm or at room temperature. What a great way to start the day!

One year ago: Hawaiian Shortbread
Two years ago: Molten Chocolate Cakes
Three years ago: Raisin Bran Muffins (another great muffin!)

Find more great recipes at Mangia Monday, Menu Monday, Muffin Monday, Mop it Up Monday, Mix it Up Monday, Seasonal Inspiration, Recipe Sharing Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesdays at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), What's Cooking Wednesday, Cast Party Wednesday.

Strawberry Oat Muffins

1 cup rolled oats
1 cup buttermilk
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 egg
1/4 cup vegetable oil
3/4 cup brown sugar
1 tsp. vanilla
1 cup chopped fresh strawberries

In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill paper-lined muffin cups 3/4 full.

Bake at 375 for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Makes 12 muffins.

There is definitely not a dearth of great muffin recipes out in the world. I've made quite a lot of spectacular muffins, and I keep coming up with more combination ideas. I especially like these because of the nice oat-ey texture and the nice moistness that the buttermilk provides. If you have some strawberries sitting around this spring, give these delightful muffins a try.

Start by pouring the oats into a small bowl, and then covering them with buttermilk.

Let the oat mixture sit for about 5 minutes. While you wait, combine the flour, baking powder, baking soda and salt in a medium bowl. Set this aside for later. In a large mixing bowl, combine the oil, eggs, vanilla and brown sugar

and beat with a mixer until well combined.

Add in the oats mixture

and blend just until combined.

Gradually add the flour mixture and stir just until the dry ingredients are moistened. Then fold in the strawberries.

Spoon the batter into paper-lined muffin cups and then bake for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack.

You can serve these warm or at room temperature. What a great way to start the day!

One year ago: Hawaiian Shortbread
Two years ago: Molten Chocolate Cakes
Three years ago: Raisin Bran Muffins (another great muffin!)

Find more great recipes at Mangia Monday, Menu Monday, Muffin Monday, Mop it Up Monday, Mix it Up Monday, Seasonal Inspiration, Recipe Sharing Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesdays at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), What's Cooking Wednesday, Cast Party Wednesday.

Strawberry Oat Muffins

1 cup rolled oats
1 cup buttermilk
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 egg
1/4 cup vegetable oil
3/4 cup brown sugar
1 tsp. vanilla
1 cup chopped fresh strawberries

In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill paper-lined muffin cups 3/4 full.

Bake at 375 for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Makes 12 muffins.

reade more... Résuméabuiyad

Buttermilk Banana Bread

You probably have a favorite recipe for banana bread - I have a couple. But I was still anxious to try this version which uses white whole wheat flour and has very little fat. Because of the buttermilk, the bread stays moist, bakes up beautifully and tastes delicious. Now I can have another favorite banana bread! Start by combining the flour, baking powder, baking soda, salt and cinnamon

in a medium bowl. In a large mixing bowl, beat sugar, egg whites and egg on medium high until the eggs are about doubled in volume. Combine the buttermilk and oil in a measuring cup and add it to the sugar mixture

along with the bananas. Beat on medium speed until well combined. The stir in the flour mixture just until combined. 

Transfer the batter to a greased loaf pan and bake for about an hour or until a toothpick comes out clean. Cool for about 20 minutes in the pan before removing to a wire rack to cool completely. 

If you want, you can wrap the loaf in foil and freeze it, too! 

One year ago: Swedish Apple Pie 

Two years ago: Balsamic Chicken with Spring Vegetables  

Three years ago: Garlicky Green Beans with Mushrooms

Find more great recipes at Foodie Friday, Food on Fridays, Friday Food, Bake with Bizzy, Feed Your Soul, Foodie Friday (#2).  

, Ingredient Spotlight.

Buttermilk Banana Bread 

2 cups white whole wheat flour

1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup brown sugar
2 egg whites
1 egg
1 1/2 cups mashed bananas
1/3 cup buttermilk
3 Tbsp. vegetable oil

In a medium bowl, whisk flour, baking powder, baking soda, salt and cinnamon. In large bowl, with mixer on medium-high speed, beat sugar, egg whites and egg until doubled in volume. On medium speed, beat in bananas, buttermilk and oil until well combined. Gently fold in flour mixture until just combined. Pour batter into greased loaf pan, smoothing top. Bake at 350 for 1 hour or until toothpick comes out clean. Cool in the pan 20 minutes then remove to a wire rack to cool completely.

You probably have a favorite recipe for banana bread - I have a couple. But I was still anxious to try this version which uses white whole wheat flour and has very little fat. Because of the buttermilk, the bread stays moist, bakes up beautifully and tastes delicious. Now I can have another favorite banana bread! Start by combining the flour, baking powder, baking soda, salt and cinnamon

in a medium bowl. In a large mixing bowl, beat sugar, egg whites and egg on medium high until the eggs are about doubled in volume. Combine the buttermilk and oil in a measuring cup and add it to the sugar mixture

along with the bananas. Beat on medium speed until well combined. The stir in the flour mixture just until combined. 

Transfer the batter to a greased loaf pan and bake for about an hour or until a toothpick comes out clean. Cool for about 20 minutes in the pan before removing to a wire rack to cool completely. 

If you want, you can wrap the loaf in foil and freeze it, too! 

One year ago: Swedish Apple Pie 

Two years ago: Balsamic Chicken with Spring Vegetables  

Three years ago: Garlicky Green Beans with Mushrooms

Find more great recipes at Foodie Friday, Food on Fridays, Friday Food, Bake with Bizzy, Feed Your Soul, Foodie Friday (#2).  

, Ingredient Spotlight.

Buttermilk Banana Bread 

2 cups white whole wheat flour

1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup brown sugar
2 egg whites
1 egg
1 1/2 cups mashed bananas
1/3 cup buttermilk
3 Tbsp. vegetable oil

In a medium bowl, whisk flour, baking powder, baking soda, salt and cinnamon. In large bowl, with mixer on medium-high speed, beat sugar, egg whites and egg until doubled in volume. On medium speed, beat in bananas, buttermilk and oil until well combined. Gently fold in flour mixture until just combined. Pour batter into greased loaf pan, smoothing top. Bake at 350 for 1 hour or until toothpick comes out clean. Cool in the pan 20 minutes then remove to a wire rack to cool completely.

reade more... Résuméabuiyad

Lemon Poppyseed Pancakes

True confessions: I am not a huge fan of pancakes. Given the choice, I would rather have waffles, french toast or crepes. However, that just applies to "plain" pancakes - I really like pancakes with blueberries, or bananas, and be still my heart, now I can have this lemon poppyseed variety.

To say that these are good would be the understatement of the year. Need to liven up your breakfast rotation? Give these delicious lemon poppyseed pancakes a whirl - topped with strawberries, these are a delicious way to start the day!

Start by combining the wet ingredients in a large measuring cup or batter bowl. I like to do this for two reasons: your wet ingredients get measured out in the same dish that everything is combined - so fewer dishes to wash, and a batter bowl or measuring cup has a nice spout so you can just pour the batter right onto the griddle. Start with the buttermilk (so you can get an accurate measurement), then add the eggs, melted butter, poppyseeds



and lemon zest.



Whisk this all together so it's well combined. Then in a medium bowl, combine the flour, sugar, soda, baking powder and salt. Add it to the wet ingredients



and whisk just until the ingredients are combined. Your goal is NOT a smooth batter -don't overmix! Now heat your pan over medium high heat and brush it with a little bit of butter. (I actually just brush my pastry brush over the top of a stick of butter, then brush that onto the pan.) When the pan is ready (you'll know because if you sprinkle water on it, it will spring up from the pan) pour the batter onto the pan. (For large pancakes, you want about 1/3 cup, I actually just pour to the size I want and don't measure exactly!)



Cook for 2-3 minutes or until the pancakes are deep golden on the underside, and starting to look a little "dry" on the top side.



Then carefully flip over and cook for an additional 2 minutes.



Repeat with the remaining batter, brushing the pan with butter between each batch.

Top with strawberries,



and dig in!



One year ago: Blender Bread
Two years ago: Balsamic Chicken with Spring Vegetables
Three years ago: Frozen Strawberry Pie

Find more great ideas at Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Made Famous Linkz Party, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Pennywise Platter, Kidz in the Kitchen, Ingredient Spotlight: Citrus.

Lemon Poppyseed Pancakes

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 eggs, lightly beaten
2 Tbsp. butter, melted

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a large measuring cup or batter bowl combine the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the dry ingredients to the batter bowl and stir until they are just combined. (A little lumpy is ok, just don't over mix.)

Heat a skillet, pan, or griddle to medium-hot and brush it with a bit of butter. The pan is ready if a drop of water dropped onto the pan starts to "dance." Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter, brushing the pan with butter occasionally. Makes 12 large pancakes.

(If you can't eat them all at once, simply wrap each pancake in plastic wrap and put in a zip top freezer bag. Freeze, and reheat in the toaster oven or microwave.)

Recipe Source: Picky Cook

True confessions: I am not a huge fan of pancakes. Given the choice, I would rather have waffles, french toast or crepes. However, that just applies to "plain" pancakes - I really like pancakes with blueberries, or bananas, and be still my heart, now I can have this lemon poppyseed variety.

To say that these are good would be the understatement of the year. Need to liven up your breakfast rotation? Give these delicious lemon poppyseed pancakes a whirl - topped with strawberries, these are a delicious way to start the day!

Start by combining the wet ingredients in a large measuring cup or batter bowl. I like to do this for two reasons: your wet ingredients get measured out in the same dish that everything is combined - so fewer dishes to wash, and a batter bowl or measuring cup has a nice spout so you can just pour the batter right onto the griddle. Start with the buttermilk (so you can get an accurate measurement), then add the eggs, melted butter, poppyseeds



and lemon zest.



Whisk this all together so it's well combined. Then in a medium bowl, combine the flour, sugar, soda, baking powder and salt. Add it to the wet ingredients



and whisk just until the ingredients are combined. Your goal is NOT a smooth batter -don't overmix! Now heat your pan over medium high heat and brush it with a little bit of butter. (I actually just brush my pastry brush over the top of a stick of butter, then brush that onto the pan.) When the pan is ready (you'll know because if you sprinkle water on it, it will spring up from the pan) pour the batter onto the pan. (For large pancakes, you want about 1/3 cup, I actually just pour to the size I want and don't measure exactly!)



Cook for 2-3 minutes or until the pancakes are deep golden on the underside, and starting to look a little "dry" on the top side.



Then carefully flip over and cook for an additional 2 minutes.



Repeat with the remaining batter, brushing the pan with butter between each batch.

Top with strawberries,



and dig in!



One year ago: Blender Bread
Two years ago: Balsamic Chicken with Spring Vegetables
Three years ago: Frozen Strawberry Pie

Find more great ideas at Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Made Famous Linkz Party, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Pennywise Platter, Kidz in the Kitchen, Ingredient Spotlight: Citrus.

Lemon Poppyseed Pancakes

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 eggs, lightly beaten
2 Tbsp. butter, melted

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a large measuring cup or batter bowl combine the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the dry ingredients to the batter bowl and stir until they are just combined. (A little lumpy is ok, just don't over mix.)

Heat a skillet, pan, or griddle to medium-hot and brush it with a bit of butter. The pan is ready if a drop of water dropped onto the pan starts to "dance." Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter, brushing the pan with butter occasionally. Makes 12 large pancakes.

(If you can't eat them all at once, simply wrap each pancake in plastic wrap and put in a zip top freezer bag. Freeze, and reheat in the toaster oven or microwave.)

Recipe Source: Picky Cook

reade more... Résuméabuiyad

Vodka Sauce

Do you ever eat things in restaurants and think "it must be impossible to make this at home"??? (I know, I'm probably the only one. It's weird.) That's how I felt about vodka sauce. (I know, of all things, a pasta sauce...) So you can imagine my glee when I found this recipe on My Catholic Kitchen. I was assigned that blog for the Secret Recipe Club, so I didn't even have to think twice about what I would make. And I'm so glad I did. No need to order this in a restaurant any longer - this version is absolutely delicious. I also love how versatile it is - you can toss it with "plain" pasta, or stir in meats and veggies.

As with all good Italian recipes, this one starts with a pile of onions and garlic.



Heat the olive oil in a Dutch oven (best if this is oven safe!) and add the onions and garlic.



Cook for about 5 minutes or until the onions are translucent, then add the red pepper flakes and oregano



and cook for another minute, stirring constantly. Pour in the vodka



and cook for a few minutes until the liquid is reduced. Now add the tomatoes and give it all a good stir.



Cover the pot tightly and place in the oven for about an hour and a half. This will smell amazing! Let it cool for about 15 minutes, then use an immersion blender to puree the sauce.



(You can also use a regular blender or food processor, just be sure to puree it in batches and be careful about the steam - it's hot!)

You want the sauce to be nice and velvety smooth...



Pour in the cream



and stir. Serve the sauce with any pasta and add-ins of your choosing. This time, I made cheese tortellini and added smoked sausage and mushrooms.



Just be sure to top your pasta and sauce with fresh parmesan!



One year ago: Peanut Butter Chocolate Chip Cookies
Two years ago: Oatmeal Caramel Chocolate Bars
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Find more great stuff at Mop it up Monday, Mouthwatering Monday, Mangia Monday, Menu Monday, Meatless Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show.

Vodka Sauce

2 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, diced
1/2 tsp. crushed red pepper flakes
1 1/2 tsp. oregano
1 cup vodka
2-28 oz. cans stewed tomatoes
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup heavy cream

Heat the olive oil in a Dutch oven over medium heat, then add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more, stirring constantly. Add the vodka and continue cooking until the mixture is reduced by half.

Pour the tomatoes into the pan and add salt and pepper. Cover the pan with a tight fitting lid. Bake at 375 for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Use an immersion blender to puree the sauce until it is smooth. (Alternatively, puree in batches in a blender or food processor being careful to let steam escape - it is hot!) Stir in the cream then toss with hot pasta.

(If you want to freeze the sauce for use later, freeze it without cream in it. Add the cream after re-heating, just before tossing with pasta.)

Do you ever eat things in restaurants and think "it must be impossible to make this at home"??? (I know, I'm probably the only one. It's weird.) That's how I felt about vodka sauce. (I know, of all things, a pasta sauce...) So you can imagine my glee when I found this recipe on My Catholic Kitchen. I was assigned that blog for the Secret Recipe Club, so I didn't even have to think twice about what I would make. And I'm so glad I did. No need to order this in a restaurant any longer - this version is absolutely delicious. I also love how versatile it is - you can toss it with "plain" pasta, or stir in meats and veggies.

As with all good Italian recipes, this one starts with a pile of onions and garlic.



Heat the olive oil in a Dutch oven (best if this is oven safe!) and add the onions and garlic.



Cook for about 5 minutes or until the onions are translucent, then add the red pepper flakes and oregano



and cook for another minute, stirring constantly. Pour in the vodka



and cook for a few minutes until the liquid is reduced. Now add the tomatoes and give it all a good stir.



Cover the pot tightly and place in the oven for about an hour and a half. This will smell amazing! Let it cool for about 15 minutes, then use an immersion blender to puree the sauce.



(You can also use a regular blender or food processor, just be sure to puree it in batches and be careful about the steam - it's hot!)

You want the sauce to be nice and velvety smooth...



Pour in the cream



and stir. Serve the sauce with any pasta and add-ins of your choosing. This time, I made cheese tortellini and added smoked sausage and mushrooms.



Just be sure to top your pasta and sauce with fresh parmesan!



One year ago: Peanut Butter Chocolate Chip Cookies
Two years ago: Oatmeal Caramel Chocolate Bars
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Find more great stuff at Mop it up Monday, Mouthwatering Monday, Mangia Monday, Menu Monday, Meatless Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show.

Vodka Sauce

2 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, diced
1/2 tsp. crushed red pepper flakes
1 1/2 tsp. oregano
1 cup vodka
2-28 oz. cans stewed tomatoes
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup heavy cream

Heat the olive oil in a Dutch oven over medium heat, then add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more, stirring constantly. Add the vodka and continue cooking until the mixture is reduced by half.

Pour the tomatoes into the pan and add salt and pepper. Cover the pan with a tight fitting lid. Bake at 375 for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Use an immersion blender to puree the sauce until it is smooth. (Alternatively, puree in batches in a blender or food processor being careful to let steam escape - it is hot!) Stir in the cream then toss with hot pasta.

(If you want to freeze the sauce for use later, freeze it without cream in it. Add the cream after re-heating, just before tossing with pasta.)

reade more... Résuméabuiyad

Chewy Molasses Squares

Are you looking for something a little different for your dessert rotation? Try these delicious little bars full of chewy molasses-ey goodness. Coated with powdered sugar and bursting with deep molasses flavor, they are an out of the ordinary treat that are sure to delight.

Start by combining the flour, baking soda and salt in a small bowl. Then, in a large bowl, beat butter and sugar until pale and fluffy. With mixer on medium, add the egg whites



then the molasses



and beat until combined. Turn the mixer to low, then add the flour mixture and beat just until combined.

Transfer the batter to a lightly greased 8 inch square baking dish.



Bake for 40-45 minutes and let cool completely in the dish on a wire rack.

Invert the cake onto a cutting board and cut into squares - 6 rows and 6 columns will make the cubes about 1 1/2 inches.



Put the powdered sugar into a small bowl and roll each piece of cake



to coat all sides.



If you're not going to serve all these at once, wait to coat them with the powdered sugar until you're ready to serve. They will keep in an airtight container, un-sugared, for about a week. They also freeze well (un-coated, of course!).

I think these would be especially delicious at Christmastime, because of their gingerbready quality, but they're really great at any time. Enjoy!

One year ago: Irish Stew
Two years ago: Fruited Bran Muffins

Get more ideas at It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Sweet Tooth Friday, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food, Simply Delish, Sweets for a Saturday, Crazy Sweet Tuesday, Ingredient Spotlight.

Chewy Molasses Squares

1 3/4 cups flour
1/4 tsp. baking soda
1/4 tsp. coarse salt
1/3 cup butter, softened
3/4 cup sugar
1 cup unsulfured molasses
4 egg whites
1/2 cup powdered sugar

In a small bowl, whisk together flour, baking soda and salt. In a large bowl, beat butter and sugar with a mixer until pale and fluffy, about 4 minutes. With mixer on medium, add molasses and egg whites and beat until combined. With mixer on low, add flour mixture and beat just until combined.

Transfer batter to a lightly greased 8 inch square baking dish. Bake at 350 about 40-45 minutes or until toothpick inserted into center of cake comes out clean. Let cool completely in the dish on a wire rack.

Invert cake onto a cutting board and cut into 1 1/2 inch squares. Toss in powdered sugar to coat all sides. Makes 36 squares.

Are you looking for something a little different for your dessert rotation? Try these delicious little bars full of chewy molasses-ey goodness. Coated with powdered sugar and bursting with deep molasses flavor, they are an out of the ordinary treat that are sure to delight.

Start by combining the flour, baking soda and salt in a small bowl. Then, in a large bowl, beat butter and sugar until pale and fluffy. With mixer on medium, add the egg whites



then the molasses



and beat until combined. Turn the mixer to low, then add the flour mixture and beat just until combined.

Transfer the batter to a lightly greased 8 inch square baking dish.



Bake for 40-45 minutes and let cool completely in the dish on a wire rack.

Invert the cake onto a cutting board and cut into squares - 6 rows and 6 columns will make the cubes about 1 1/2 inches.



Put the powdered sugar into a small bowl and roll each piece of cake



to coat all sides.



If you're not going to serve all these at once, wait to coat them with the powdered sugar until you're ready to serve. They will keep in an airtight container, un-sugared, for about a week. They also freeze well (un-coated, of course!).

I think these would be especially delicious at Christmastime, because of their gingerbready quality, but they're really great at any time. Enjoy!

One year ago: Irish Stew
Two years ago: Fruited Bran Muffins

Get more ideas at It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Sweet Tooth Friday, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food, Simply Delish, Sweets for a Saturday, Crazy Sweet Tuesday, Ingredient Spotlight.

Chewy Molasses Squares

1 3/4 cups flour
1/4 tsp. baking soda
1/4 tsp. coarse salt
1/3 cup butter, softened
3/4 cup sugar
1 cup unsulfured molasses
4 egg whites
1/2 cup powdered sugar

In a small bowl, whisk together flour, baking soda and salt. In a large bowl, beat butter and sugar with a mixer until pale and fluffy, about 4 minutes. With mixer on medium, add molasses and egg whites and beat until combined. With mixer on low, add flour mixture and beat just until combined.

Transfer batter to a lightly greased 8 inch square baking dish. Bake at 350 about 40-45 minutes or until toothpick inserted into center of cake comes out clean. Let cool completely in the dish on a wire rack.

Invert cake onto a cutting board and cut into 1 1/2 inch squares. Toss in powdered sugar to coat all sides. Makes 36 squares.

reade more... Résuméabuiyad