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Posts Tagged ‘Leftovers’

It’s apple season!!!!  I am so excited!  I have several apple recipes lined up to make/try this week!  I went to a local orchard and purchased a peck (that’s 10 ish pounds) of a new variety of apples that we haven’t tried before.  Did I also mention the apple cider we picked up?  Yes, fresh apple cider right from the source!!!  I love the fall!!!!

With young children in the house, I have been more interested in how things are grown then I ever used to be.  For instance, I chose the orchard we visited based on the fact that they use Integrated Pest Management opposed to traditional spraying of the whole orchard!  Finding out that it is becoming more and more common as we as consumers push for safer food production.

So, now that I’m home with all these apples, sit back and prepare yourself for a few ways to use all these apples!!!

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Apple Cinnamon Pancakes – You could add smoke Applewood Smoked bacon, or sausage and make this a lunch or even a quick weeknight dinner!

Ingredients:

2 Cups all-purpose flour

2 Tbsp sugar

2 Tbsp ground cinnamon

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 C milk

1/2 cup butter flavored Crisco – melted

1 large apple, peeled, cored, and finely chopped.

Directions:

In glass measuring cup, melt Crisco in the microwave in 30 second increments until melted.  Set aside.

In large bowl, mix flour, sugar, cinnamon, baking powder, and salt.  Set aside.

In another bowl, mix milk and eggs.  Beat slightly.

Combine milk and egg mixture with dry ingredients.  Mix until moistened.  Add melted Crisco.  Stir just until blended.  Fold in finely chopped apples.  Pour onto hot griddle using a 1/4 cup measuring cup.  Pancakes should be flipped when bubbles appear on top.  Flip once, and allow the other side to get golden brown.  Repeat with remaining batter.  Serve with syrup, or butter and sprinkle with cinnamon and sugar.

Allow leftovers to cool on cooling rack.  When cooled completely, wrap in plastic wrap and store in refrigerator.  Reheat in oven or microwave.

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As much as we love bananas, we seem to have a few that get beyond what I would eat!  But, they are perfect for banana bread!  This is a recipe that my mom handed down to me at my bridal shower.  The card it is on is smugged with splatters over the years, but it is the recipe that I turn to time and again!  When spread with a great jam, this even makes a simple dessert.

Ingredients:

1/2 c butter

2 eggs

1 tsp vanilla

2 large or 4 small ripe bananas

2 C flour

1 tsp baking soda

pinch of salt

Directions:

Preheat oven to 350 degrees.  Cream butter and sugar together.  Add eggs, vanilla and bananas.  Beat until bananas are well broken into the batter.  Add flour, baking soda and salt.  Mix just until blended.  Place into a greased bread pan and bake for 1 hour.  Cool 10 minutes in pan, then remove to a cooling rack to cool completely.  Excellent with butter or jam!

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This is not your classic Minestrone.  Actually got this recipe from my sister and tweaked it to our families taste.  This one pot wonder will feed a family of 4 about 3+ meals.  What a great way to use all the fresh items just starting to come out of the garden.  I love to make a big pot, eat it one night and freeze the rest in small batches.  It is such a treat to pull out a small bowl for a quick lunch or a larger one for a family supper.  The one thing I really love…it freezes great!  And for those of you who turn up your nose at the cabbage, let me just say that I can’t stand cabbage…or at least that is what I thought before I had it in this soup!  (Still the only way I will eat it thought…I haven’t been converted yet!)

16 oz Polska Kielbasa – cut into 1/2″ rounds – then slice the rounds in half

1 T Olive Oil

1 medium or 2 small onions – diced

2 large carrots, sliced

1 tsp crumbled basil

2 cloves garlic – minced

2 small zucchini (or summer squash) sliced

16 oz can diced tomatoes – or grab a couple good size tomatoes out of your garden and dice

3 cups water

4 beef bouillon cubes

2 cups finely shredded cabbage

1 can great northern beans – un-drained

salt & pepper to taste

Directions:  Brown Kielbasa in large soup pot in 1 T olive oil for 3 – 5 minutes.  Add onion, carrots and basil.  Cook 3 – 5 minutes.  Add garlic to the pot and cook another 2 minutes.  Add zucchini, tomatoes, water, beef bouillon, and cabbage.  Simmer covered for 1/2 to 1 hour or until cabbage is tender.  Add beans with liquid.  Taste the broth and salt and pepper to your liking.  Simmer an additional 10 minutes to allow beans to come to temperature.  Serve in large bowls.  Careful, your guests will want to have seconds  🙂

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A quick, easy, delicious breakfast, lunch, or dinner.  This is such a light tasting and refreshing twist on french toast.  The syrup is sooo yummy.  I saw this in a Taste of Home magazine a while back, tweaked it a bit, and here are the results!

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Orange Syrup:

1/2 cup orange juice

1/3 cup corn syrup

1/8 cup sugar

1 T salted butter

3/4 tsp orange extract

To make the syrup:  Combine all ingredients except the orange extract in a saucepan.  Bring to a boil.  Stirring constantly, boil for 2 – 3 minutes.  Remove from heat and add the orange extract.  Syrup will bubble slightly as you stir it in.  Note this is more of a sauce than a syrup.  Will be runny, not thick!  Reheat syrup just before serving.

French Toast:

4 eggs

1 cup milk

1 T sugar

pinch of salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

12 slices french bread – approx 3/4″ thick

In a medium bowl, beat eggs, milk, sugar, salt, cinnamon and nutmeg together.  Dip bread into egg mixture, allowing to soak 15 – 20 seconds on each side.  Cook slices on a high heat griddle until golden brown on both sides, flipping only once.  Keep warm on a hot sheet pan in a 200 degree oven until ready to serve.

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We had a heatwave the other day, and grabbed a box of brats out of the freezer to take advantage of it.  We grilled the whole 3 lb box for our family of four.  Of course there is NO WAY we could eat all of them in one meal.  And with only 8 buns in the pack, what are you supposed to do with the extra brats?  Many times we will grill them and freeze all but the 8 that we have buns for.  However, I have the perfect way to use them up.  And no one will even realize you are using up leftover.

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2 – 3 grilled or cooked brats – sliced thin lengthwise

sliced onions – about 1 cup

sliced peppers (red, green, yellow – whatever you have) – 1 to 2 cups

4-6 8 – 10″ flour tortillas

shredded pepper jack cheese

Place sliced brats in skillet with pepper and onions.  (Hint – My local grocery stores sells a store brand frozen mix of pre-chopped red, yellow, and green peppers with the onions all in one bag.  Wonderful to have on hand for something like this).  Cook over low to medium low heat until veggies are tender (think fajitas) and brats are reheated.  Place one flour tortilla on plate.  Spoon small amount of filling in center of tortilla.  Sprinkle with shredded pepper jack cheese.  Roll tortilla around filling and enjoy.

If you wish, you can fold like a burritto and grill.

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