Saturday Morning Pancakes!

Pancakes! I wanted pancakes this morning.  Settled for a sausage biscuit instead. Albeit that biscuit was baked with einkorn flour, non-hydrogenated shortening and the sausage was nitrites free. Good and tasty eating; but I still want the pancakes.  So here’s this:

How to Make Perfect Pancakes

Here’s the recipe given at the site above. 

2 cups flour
1 teaspoon salt
1 1/2 tablespoon baking powder
1/4 cup melted butter
1 egg
1 1/2 cup milk
This gave me a batch of seven really fluffy pancakes. Alternatively, you can use your favorite boxed pancake mix if you’d prefer.

Tip numbered 6 was new to me!
                                         Add toppings before you flip.

Now I can have as many blueberries or pecans per pancake as I want!!

There are 6 other tips at the site HERE.

You’re welcome.   🙂


Grilled Cheese Sandwich

Who doesn’t like them? Easy to whip up and we almost always have cheese and bread on hand. A post at MSN says there are ways to pump up those grilled cheese sandwiches to extraordinary delights!

Like these:

A sandwich recipe from the blog The Dreaming Foodie includes everything from spinach to tomatoes to onions to mushrooms — all brought together within the loving embrace of cheese and bread.  source

If you’re counting calories, you may want to find ways to cut down on the cheese in your sandwich. Using less than an ounce of cheese — and adding solid and tasty extras such as onions, celery, or even thinly sliced apple — is one approach. Be aware, however, that you may need to cook the sandwich longer and at lower heat. source 

A popular variation on the grilled cheese sandwich theme is the “melt.” While both have bread and cheese, a melt puts the focus on the other ingredients. A Cobb melt from Dave Danhi of the Grilled Cheese Truck in Los Angeles (via Tillamook) combines traditional grilled cheese sandwich and Cobb salad ingredients.  source

And finally for this post this one (there are others, to see click here):

There’s a sandwich from the Grilled Cheese Grill that’s equal measures of funny and indulgent. Here’s what owner Matthew Breslow says on his menu about the sandwich he calls “The Jaime”: “You may want to eat this in private.” It’s made with grilled banana, Nutella, and cream cheese on cinnamon swirl bread.  source

Soup’s On!

1 lb ground hot Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
water see recipe instructions
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup shredded parmesan cheese (for topping)

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn’t, add up to 2 cups water so potatoes are covered.
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
Cover crock pot and cook on HIGH for another 30 minutes.
Serve zuppa toscana immediately with shredded parmesan cheese as garnish.   source