Adventure #12: Date Pancakes with Apple Syrup

I woke up this morning wanting some pancakes, but to my dismay, I didn't have any pancake mix or any eggs. I quickly searched the internet for an egg-free pancake recipe and found what I was looking for right away. I doctored it up a little bit and produced the delicious breakfast below. It was just about as quick as a mix and infinitely more satisfying to my tastebuds. Enjoy!

Date Pancakes with Apple Syrup

Ingredients:

• For the pancake batter (inspired by tasteofhome.com):
• 1 cup all-purpose flour (I used some whole wheat pastry flour, which worked great)
• 2 Tablespoons brown sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk
• 2 Tablespoons oil (the recipe online called for any oil, but I used olive oil because that was the only oil in my kitchen at the time)
• 1/4 cup chopped dates
• For the Syrup:
• 1 medium apple, chopped into semi-fine pieces (mine was a gala, but a granny smith probably would provide more flavor)
• 3 Tablespoons granulated sugar
• about 1/4 cup of water
• about 1/3 teaspoon ground cinnamon
• 2 Tablespoons butter
• 1/4 teaspoon vanilla extract

Procedure:

1. For the batter:
1. Mix together the dry ingredients in a bowl with a pouring spout or a large (6 cup) liquid measurer. (If you don't have one, you should probably get one, they are super convenient for mixing and pouring batters.)
2. Add the milk and oil to the dry ingredients and gently whisk together until smooth.
3. Fold the dates into the batter. (You could also add some chopped walnuts if you want.)
4. Cook the pancakes like you would normally.
2. For the syrup:
1. Mix the apples, cinnamon, and sugar in a medium skillet. Add the butter and enough water to cover the apples about halfway (It should be between 1/4 and 1/2 cup of water.
2. Cook the apples over medium-high heat until the syrup begins to thicken and the apples soften. (I could have cooked mine longer, but the little bit of crisp to the apples added a different texture to the meal.)
3. Remove from heat and stir in the vanilla extract.
3. Top the pancakes with the syrup and some whipped cream, if you want. (I didn't have any.)
4. Enjoy!

Adventure #11: Breakfast Pizza

Merry Christmas! There's nothing better on Christmas than waking up to presents under the tree and stockings filled with goodies. Then, when the presents are all unwrapped, it's breakfast time! Making a special Christmas breakfast or brunch is a tradition that everyone can enjoy. Try this delicious breakfast pizza the next time you want something special in the morning. Enjoy!

By folding the pizza over before baking, you can transform it into a delicious calzone!

Breakfast Pizza (or Calzone)

Ingredients:

• For the pizza dough (courtesy of Better Homes and Gardens New Cook Book):
• 2 3/4 to 3 1/4 cups all-purpose flour
• 1 package or 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 2 Tablespoons olive oil
• Toppings:
• 3-5 slices bacon, chopped and cooked
• 3-4 large eggs, fried and cut into pieces
• 1 roma tomato, sliced
• 1-2 cups shredded cheddar cheese

Procedure:

1. For the dough (I used a Kitchenaid to mix the dough, which significantly reduced the kneading time and the strain on my hands. haha):
1. In a large mixing bowl combine 1 1/4 cups of the flour, the yeast, and 1/4 teaspoon salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.
2. Form dough into a 12-14 inch pizza and top with the ingredients above. I find it helpful to use a pizza peel (aka paddle) to aid in transferring the pizza into the oven. I also like using a pizza stone, which helps the dough to cook evenly and crisp nicely. When using a pizza peel, dust it with a small amount of cornmeal to prevent the dough from sticking to it and also to add a little extra crunch to the crust.
3. Bake pizzas 5-7 minutes in at least a 450 degree oven. (The higher the temperature, the more crispy the pizzas will be and the shorter it will take to cook. However, if your pizza dough is not stretched very thinly, it may not cook all the way to the center. If you formed each half of the dough into a 12-14 inch pizza, you shouldn't have any trouble though.)
4. Remove from oven and allow to cool slightly before serving.
5. Enjoy!

Mini-Adventure #4: Simple Bruschetta

Nearly every time I go to a grocery store, I walk past the "Manager's Specials" in the bakery, thinking that I should buy something. I want to get a great price on some baked goods, but then I realize that I probably wouldn't be able to use the baked goods before they begin to grow. However, I did buy some today because I knew that I would be able to use it today, before the bread would mold. I hope that you enjoy this simple bruschetta (just a fancy italian word for toast)!

Simple Bruschetta

Ingredients:

• Old Bread (any kind will do, but if you want it to be a little fancier, use a quality loaf like a skinny french baguette)
• Extra Virgin Olive Oil
• Italian Seasoning
• Parmesan Cheese
• 2 roma tomatoes
• 1/4 of an onion
• fresh (1-2 Tablespoons) or dried (1-2 teaspoons) basil (fresh is better for a fancier bruschetta)
• salt and pepper to taste

Procedure:

1. Slice the bread on the bias (at an angle) to make 1/4 inch thick toast slices. Arrange the slices on a cookie sheet.
2. Brush a small amount of olive oil onto each slice of bread and sprinkle with italian seasoning.
3. Broil on hi until crispy and golden brown (the edges will be a little darker, but try not to burn them to badly).
4. Flip each slice and brush the opposite side with olive oil and sprinkle with parmesan cheese. Return the cookie sheet to the broiler and toast until crispy.
5. As the bread slices cool, prepare a simple bruschetta topping by combining finely diced tomato, finely diced onion, basil, 2-3 Tablespoons olive oil, salt, and pepper in a bowl.
6. Bruschetta make great appetizers or hors d'ouevres for any occasion. To serve, arrange the toast slices around the topping in a bowl. Allow each guest to spoon the topping onto their toasts to prevent them from becoming soggy too early.
7. Enjoy!

Adventure #10: Sausage Gravy Breakfast Burritos

It's no secret that my favorite meal of the day is breakfast. I love breakfast foods! From omelets to breakfast skillets, I can't get enough of eggs, bacon, and hash browns. This morning, I got to thinking and asked myself, "Why not combine two of my favorite breakfast foods into one?" And the Sausage Gravy Breakfast Burrito was born! A perfect combination of the best parts of biscuits and gravy and the classic breakfast burrito. Enjoy!

Sausage Gravy Breakfast Burrito

Ingredients:

• Tortillas
• 1 lb pork sausage
• 8 large eggs
• 1 cup southern style hash browns (the little frozen cubed potatoes)
• 1 package country gravy, prepared
• salt and pepper, to taste
• 2 Tablespoons butter
• 1 cup shredded cheese

Procedure:

1. Brown sausage in a skillet over medium-high heat.
2. In a separate skillet, cook hash browns in butter until golden brown. Add to browned sausage.
3. Scramble eggs in the skillet used for hash browns until cooked. (I don't really care what skillet you use, but I'm just trying to save you some hassle when it comes to washing dishes. Also be sure to season the eggs as you cook them so that they aren't bland.) When the eggs are cooked, add them to the sausage/hash brown mix and stir together.
4. Pour gravy over the sausage/hash brown/egg mixture and stir together. (You can also add the cheese here so that it begins to melt in with the burrito filling.)
5. Spoon some of the delicious filling into a tortilla and roll it up, folding in the ends so that the filling doesn't squeeze out.
6. Place rolled-up burrito into a hot skillet to crisp up the exterior a little before serving. (If you don't like your burritos crispy, skip this step.)
7. Serve with a tall glass of milk or your favorite juice.
8. Enjoy!

Adventure #9: Chicken Milanesa

One of the best foods that I enjoyed while serving as a missionary in Argentina was Milanesa! These delicious chicken or beef fritters are sold everywhere in Argentina in the form of sandwiches, milanesa napolitana (with tomato sauce and cheese melted on top), or with just a lemon wedge. Milanesas are simply breaded and fried in oil. Try out this recipe and you will surely enjoy!

Chicken Milanesa

Ingredients:

• 1 boneless, skinless chicken breast
• 1/2 cup all-purpose flour, seasoned with salt and pepper
• 1 egg, beaten
• 1/2 cup italian seasoned breadcrumbs
• 2-4 Tablespoons olive oil

Procedure:

1. Cut chicken breast into two thin pieces. (This is pretty much "butterflying" the chicken breast and cutting all the way through so that you have two pieces.)
2. Coat the chicken pieces with the seasoned flour and then dip in the beaten egg. Finally, coat the chicken pieces in the breadcrumbs to finish the breading. (It helps to have a three-bowl system here: one for the flour, one for the egg, and one for the breadcrumbs.)
3. Pour olive oil into a skillet over medium-high heat and allow it to heat up to a good frying temperature. (You can tell that it is a good temperature when a small drop of water causes the oil to sizzle.)
4. When the oil is hot enough, gently place the milanesas in the pan and cook until golden brown on each side. It should take approximately 1-2 minutes per side, but check often to prevent burning.
5. Drain oil from milanesas when done by placing them on a clean paper towel.
6. Serve with pasta; on a sandwich with ham, cheese, a fried egg, lettuce, and tomato; with mashed potatoes, or with your favorite side.
7. Enjoy!

Adventure #8: Gourmet Asian Stir Fry

You don't have to have a lot of time to cook to make gourmet food. With just a few quality ingredients, and a little bit of innovation, you can make something delicious in under 30 minutes. Tonight, I made and ate this tasty asian stir fry in less than an hour. Try it out and you will enjoy it!

Gourmet Asian Stir Fry (in under 30 minutes)

Ingredients:

• 2 cups cooked white rice
• 1 boneless, skinless chicken breast
• salt
• 2 Tablespoons Private Selection Signature Asian Rub (Available at King Soopers)
• You can also make your own rub by mixing the following ingredients:
• 1 Tablespoon sesame seeds
• 1 Tablespoon garlic powder
• 1 Tablespoon sweet pepper flakes
• 3/4 Tablespoon red pepper flakes
• 1/2 Tablespoon green chile pepper
• 2 teaspoons ground turmeric
• 2 teaspoons ground ginger
• 1 cup frozen stir fry vegetables
• 1-2 Tablespoons soy sauce

Procedure:

1. Season whole chicken breast with salt and the Asian rub. Sear the chicken breast over medium-high heat in a lightly oiled skillet. Cook for 1-2 minutes on each side (or until browned). The chicken probably won't be cooked all the way through. Slice the chicken breast into strips and return to skillet.
2. Add stir fry vegetables and soy sauce to pan and cook, stirring regularly until the vegetables are cooked through.
3. To form the rice tower shown in the picture, pack rice into a 1 cup measuring cup or other smooth sided cup that can be used as a form. Invert the cup onto the serving plate and gently tap on cup until the rice comes free (a plastic or metal cup would probably work best). 
4. Arrange half of the stir fry mixture around the base of the rice and pour a small amount of the sauce formed in the pan onto the top.
5. Repeat steps 3 and 4 for the second serving.
6. Enjoy!

Adventure #7: Pumpkin Pie Crepes

It's the day after the day after Thanksgiving and I haven't eaten any pumpkin pie yet. What can I do to put a new spin on this holiday favorite? How about some crepes . . . filled with pumpkin pie? Yes, please! Try it out and you will enjoy it!

Pumpkin Pie Crepes

Ingredients:

• For custard filling (courtesy of Taste of Home):
• 1 can (15 ounces) solid-pack pumpkin
• 2 eggs
• 1 cup half-and-half cream
• 2/3 cup packed brown sugar
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• chopped pecans (my addition, sprinkle into crepe during assembly)
• For crepes (courtesy of Alton Brown):
• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan
• 1 teaspoon pumpkin pie spice (my addition)
• For whipped cream topping:
• 1 package (8 oz) cream cheese
• 1 pint heavy whipping cream
• 1/4 cup (approximately) white sugar
• 1-1/2 teaspoons vanilla extract

Procedure:

1. Begin by mixing the ingredients for the custard filling in a medium saucepan over medium heat. Cook until the filling thickens slightly (it won't get as thick as actual pumpkin pie, but with an extra egg, it might get a little thicker than it did when I made it). When cooked, remove from heat and set it aside to prepare the remaining components of the dish.
2. Mix all of the ingredients for the crepes in a blender until no lumps remain. (Be sure to include both the milk and the water, or the batter will be too thick and will taste a lot like flour. Don't ask me how I know.) Cook crepes by ladling out a small amount of batter into a hot buttered skillet and spreading by tilting the skillet to spread the batter. Each crepe should only take about 20 seconds to cook. As each one is cooked, slide them out of the pan (a nonstick skillet works best) onto a plate with the other crepes.
3. Mix all of the ingredients for the whipped cream topping using a hand mixer on high speed until stiff peaks form. (It might take a little while and there might still be a few little chunks of cream cheese mixed in, but it tastes amazing!)
4. Assemble each crepe by spooning some of the custard into a crepe and sprinkling some chopped pecans onto the custard filling. Fold the sides of the crepe over to form a finished roll (be sure to assemble on the plate you are serving the crepes on. They will fall apart if you try to move them!). A good sized serving is two crepes per person (this recipe should make plenty for a family of five).
5. Pipe whipped topping onto the plated crepes and garnish with a pecan half and a sprig of mint. (To pipe the cream, I just used a plastic bag with the corner cut off.)
6. Serve with bacon and eggs or your favorite breakfast proteins. :)
7. Enjoy!