Author Archive

German Apple Pancakes

November 29, 2011 Leave a comment

2/3 cup flour
2 Granny Smith apples
3 eggs
1/4 cup light brown sugar
5 tbsp granulated sugar (plus more for coating muffin tins)
1/2 tsp cinnamon
4 tbsp unsalted butter (plus more for coating muffin tins)
1 tbsp lemon juice
3/4 cup milk
Topping of choice (maple syrup, powdered sugar, whipped cream, etc)

Preheat the oven to 450.  Brush melted butter inside each muffin cup; coat with granulated sugar.

Peel, core and slice each apple into 12 wedges.  Then cut each wedge into 3 pieces.  Toss with brown sugar, cinnamon and lemon juice.

Melt 2 tbsp of butter in a  10″ nonstick skillet over medium heat.  Add the apples, sauté, turning occasionally, for 10-12 minutes, until caramelized.  Remove pan from stove; let cool for 5 minutes.  Divide the caramelized apples among the muffin cups.

Place flour, salt, granulated sugar, 2 tbsp melted butter, eggs and milk in the bowl and mix well.

Pour batter over apples.  Place in the oven and lower the temperature to 400 degrees.  Bake for 15 minutes.  Pancakes will puff up during the last 5 minutes of baking.

Remove tin rom the oven and turn it over on a flat surface to remove the pancakes.  Top with topping of choice and serve immediately.

Categories: Breakfast

Crispy Smashed Potatoes

November 10, 2011 Leave a comment

2 pounds small red potatoes
6 tbsp extra virgin olive oil
1 tsp thyme leaves
fresh ground salt and pepper to taste

Preheat oven to 500 degrees (yes, five hundred).  Place one oven rack in the top position and one in the bottom.

Clean the potatoes and place on baking sheet.  Add 3/4 cup of water to the baking sheet, cover with foil and bake for 30 minutes.  Let potatoes cool for 10 minutes and coat with 3 tbsp of oil.  Place potatoes back onto baking sheet and smash with the bottom of a cup to about 1/3 to 1/2 inch thick.  Drizzle with the remaining 3 tbsp olive oil and sprinkle with thyme, salt and pepper.

Place baking sheet back in the oven on the top rack and bake for 15 minutes.  Then move to the bottom rack and bake for another 25-30 minutes until crispy brown.

(Recipe from Caramel Potatoes)

Categories: Side Dishes

Smushed Apples and Sweet Potatoes

September 30, 2011 Leave a comment

2 large sweet potatoes, peeled and diced
2 tbsp butter
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1 Granny Smith apple – peeled, cored and sliced
1/8 cup milk

Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.

Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.


Categories: Side Dishes, Vegetables

Rosemary Ranch Chicken Kabob

April 18, 2011 Leave a comment

1/2 cup olive oil
1/2 cup ranch dressing
3 tbsp Worcestershire sauce
1 tbsp minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 tbspn white sugar, or to taste (optional)
4-5 skinless, boneless chicken breast halves – cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

(Recipe from

Categories: Chicken, Grill

Baked Sweet Potatoes

April 15, 2011 Leave a comment

2 tbsp olive oil
2-3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Preheat oven to 350.  Spray bottom of an 11×7 or 9×13 glass baking dish.

Wash and peel sweet potatoes.  Cut into 1″ cubes.  Place them into the baking dish and toss with olive oil to coat.  Sprinkle with oregano, salt and pepper.  Bake for 60 minutes or until tender.  Stir half way through baking.

(Recipe from

Categories: Side Dishes, Vegetables

Peanut Butter Oatmeal Chocolate Chip Cookies

April 2, 2011 Leave a comment

2 cups all-flour
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
2/3 cup light brown sugar
1 tsp vanilla extract
2 eggs
1 cup rolled oats
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract.  Add the egg and beat to combine.  On low speed, gradually add the flour until just combined.  Stir in the oats, and then the chocolate chips.

Use a cookie scoop and drop dough onto prepared baking sheets about 2 inches apart. Bake for 8-10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

(Recipe from Brown Eyed Baker)

Categories: Cookies

Lemon Grilled Salmon

March 28, 2011 Leave a comment

2 tsp fresh dill or 3/4 tsp dill weed
1/2 tsp lemon-pepper seasoning
1/4 tsp garlic powder
1 salmon filet (1-1 1/2 lbs)
1/4 cup brown sugar
3 tbsp chicken broth
3 tbsp vegetable oil
3 tbsp soy sauce
3 tbsp finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Sprinkle dill, lemon-pepper and garlic powder over salmon.  Place in a large resealable bag or shallow glass baking dish.  Combine brown sugar, broth, oil, soy sauce and green onions; pour over the salmon.  Seal or cover and refrigerate for at least 1 hour, turning once.

Drain and discard marinade.  Place salmon skin side down (or on foil) on grill over medium heat; arrange lemon and onion slices over the top.  Cook for 15-20 minutes or until fish flakes easily with a fork.

(Taken from Taste of Home Backyard Grilling cookbook)

Categories: Fish, Grill