Tuesday, September 24, 2013

New Topping

Apple pie filling makes the perfect fall pancake topper! There's no need for syrup when you top fluffy pumpkin pancakes with this stuff! Here's my favorite pumpkin pancake recipe below:

Spiced Pumpkin Pancakes
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon each cinnamon, ground ginger, and salt
1/8 teaspoon nutmeg
pinch of ground cloves.

1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

Combine dry ingredients. Combine wet ingredients. Fold everything together until combined. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side.
Makes 8 to 10.

Tuesday, September 17, 2013

Treat for your feet!

If you're like me, your post-summer feet are showing signs of wear. Try this wonderful soak to regain baby soft heels.

Exfoliating Foot Soak
1/2 cup apple cider vinegar
1/2 cup mouthwash
1 cup warm water

Combine all and soak each foot for 10 minutes. Dry thoroughly and exfoliate with pumice stone. The dead skin will fall right off!

Tuesday, September 10, 2013

Miracle Chicken

Well folks, it can be done...chicken that is! Forgot that lovely little whole chicken was hanging out in the fridge again? It's 4:00pm, which is too late to cook it, right? Wrong! Try this amazingly simple and delicious recipe for that bird. Here's the kicker...it only takes 1 hour!

Herb Roasted Chicken and Vegetables
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
coarse salt and pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks halved lengthwise (I used Trader Joes frozen, sliced leeks)
3 medium carrots, cut into 3 inch lengths
1 pound small red potatoes (bigger ones halved)
olive oil
1/2 cup dry white wine
Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in roasting pan. Stuff thyme and parsley in cavity.
In large bowl, toss veggies with olive oil and season with salt and pepper. Scatter veggies around chicken, arranging potatoes at edges of pan; pour wine into pan.
Roast until chicken is golden brown and juices run clear (165 degrees). Cook about an hour.

Tuesday, September 3, 2013

Crushed pepper

If you have a plethora of hot peppers in your garden, try making your own crushed pepper flakes. Trust me, these flakes will blow away their store-bought counterparts. We're talking not just heat but loads of flavor! Simply place peppers on a baking sheet and cook at 170 degrees all day. Turn the peppers often and take them out at night. In the morning or when cool, pulse in a food processor until finely chopped.
* Use cayenne peppers, paprika peppers, or any other hot peppers. If using larger peppers, quarter to ensure quick drying time.