1 cup frozen peas or peas & corn & carrots medley (like you can get in grocery store frozen section), thawed
1/4 teaspoon hot pepper sauce, if desired
Heat oven to 450°F.
Place 1 1/4 cups flour, baking powder and salt in bowl; cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add cheese; mix well. Stir in enough milk until dough just sticks together.
Drop dough onto ungreased baking sheet into 6 mounds, 2 inches apart. Bake 9-11 minutes or until golden brown and toothpick inserted in center comes out clean. Loosen with spatula; remove from baking sheet.
Melt 1/4 cup butter in 3-quart nonstick saucepan over medium heat until sizzling; add onion and bell pepper. Continue cooking, stirring occasionally, 3-5 minutes or until tender. Stir in flour, salt and pepper until well mixed. Stir in turkey, half & half, peas and hot sauce; continue cooking, stirring occasionally, 3-5 minutes or until bubbly and thickened.
Split biscuits; place bottom halves of biscuits onto each of 6 serving plates. Spoon mixture over biscuits. Top with top halves of biscuits.
Use your favorite part of the turkey or chicken for this recipe. Either dark or light meat will work. Some prefer the appearance of white meat in the creamy sauce.
If you have leftover biscuits, just heat them in the microwave for a few seconds the next day. Serve them for breakfast or with dinner.
3 oz. (6 Tbs.) unsalted butter; more for the griddle
3 large ripe bananas; 1 mashed, 2 sliced 1/2 inch thick on a diagonal
2 cups buttermilk
2 large eggs
1 tsp. pure vanilla extract
11-1/4 oz. (2-1/2 cups) all-purpose flour
1/4 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
Pure maple syrup, for serving
Heat the oven to 200°F, and set a large rimmed baking sheet on the center rack.
Melt 3 Tbs. of the butter and let cool slightly. In a large bowl, combine the butter with the mashed banana, buttermilk, eggs, and vanilla.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Pour the dry ingredients over the wet and fold together with a spatula until just incorporated; let sit for 5 minutes.
Heat a griddle or large nonstick skillet over medium-low heat until drops of water dance briefly before evaporating. Lightly butter the griddle. Working in batches, and buttering the griddle as necessary, pour a scant 1/4 cup of batter onto the griddle for each pancake, spreading a little to make 4-inch circles.
Cook, undisturbed, until the edges look dry and the underside is golden brown, about 3 minutes. Flip and cook until the second side is golden brown, about 3 minutes more. Transfer to the baking sheet to keep warm.
Melt 1-1/2 Tbs. of the remaining butter in a 10-inch nonstick or cast-iron skillet over medium heat. Add half the banana slices and cook until browned, about 3 minutes per side. Repeat with the remaining butter and bananas. Serve the pancakes topped with the caramelized banana slices and warm maple syrup.
These banana pancakes with warm cinnamon and nutmeg are perfect on a sleepy morning. They come together so easily and if you’re like us, you get to use up a few of those over-ripe bananas you placed in the freezer a couple weeks ago. For the most banana flavor, try using extra ripe bananas. Also, when making any kind of pancakes, be careful not to over mix when combining the dry and wet ingredients. This way you’ll make the fluffiest pancakes possible.
Makes approximately 8 pancakes
1 cup (130 grams) all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup (235 ml) buttermilk
1 large egg
3 tablespoons unsalted butter, melted
1 ripe banana, mashed with a fork
Optional Toppings: Warm maple syrup, sliced bananas, and chopped nuts for serving
In a large bowl, use a fork or whisk to combine the flour, sugar, baking powder, cinnamon, nutmeg and the salt. Mix well. In another medium bowl, use a fork or whisk to combine the buttermilk, egg, melted butter and the mashed banana. Mix well.
(If you a doing this ahead of time, cover flour mixture and buttermilk mixture then keep in the refrigerator until ready to make the pancakes. For the fluffiest pancakes, keep the two mixtures separate until you are ready to make the pancakes).
Heat a large skillet or griddle to medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour in the buttermilk mixture and use a fork to stir the two mixtures until combined. It is okay if the batter has small lumps, in fact you want that – it is important not to over mix the batter.
Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.
When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
If serving right away, serve warm topped with sliced bananas, chopped nuts and warm maple syrup. If you need to keep leftover pancakes warm, place into a 200 degree F oven up to 30 minutes.
1/2lb gluten-free pork breakfast sausage (I like Johnsonville brand)
1 Tablespoon extra virgin olive oil
1 Tablespoon butter or Earth Balance Vegan Butter
1/2 onion, chopped
1-2 Tablespoons pure maple syrup
Cook sweet potatoes in a large pot of salted, boiling water until barely tender, about 4 minutes. Drain then set aside.
Heat a large skillet over medium-high heat then add sausage, removing casings if necessary. Brown, breaking it up as it cooks, then drain in a paper towel lined bowl and set aside.
Drop heat a tad then melt butter (or Earth Balance) and olive oil in the same skillet. Add sweet potatoes and onions then season with pepper and saute until golden brown, about 5-7 minutes. Add sausage then drizzle in maple syrup to your liking.
Cook and drain beef. (I rinse the beef under hot water to remove all of the grease — it is rich enough!).
Melt butter in a pan and when melted and lightly sizzling add the flour. Whisk until combined and gently simmer the butter/flour mixture for about two minutes to remove the flour/starch taste but don’t let it brown any.
Add the 1.5 cups of milk and quickly whisk until smooth. SImmer until thick over medium heat stirring constantly. It will be quite thick.
Add the half and half cream and quickly whisk until smooth. Cook over low heat until thickened. Add the beef and adjust the seasonings.
Serve over good biscuits well buttered or mashed potatoes, rice, toast or other.
This is a very creamy and rich gravy. You may use 2 cups whole milk if you need to omit the cream. If it is too thick for your taste — then dilute with more milk — but it usually is perfect the way it is written.
1 container Simply Potatoes Traditional mashed potatoes or homemade
1 small can Biscuits or homemade
3-4 Tablespoons All Purpose Flour
1/4 Cup 2% milk
Salt, Pepper, Onion Salt
Optional: 1/2 to 1 bag of frozen or can Sweet Peas
Serve on top of: toast, biscuits, mash potatoes, rice, or any other you would like.
Brown hamburger in skillet. Salt and pepper to taste. Add Onion salt to your liking. Do not drain fat. Add 3-4 tablespoons our
until all juices are absorbed. Then add milk and beef stock.
You can add stock to your liking until you get the consistency of gravy you want. Don’t add too much because you don’t want it watery. Then turn on low and let simmer for half hour.
Bake biscuits according to package directions and right before they are brown microwave mashed potatoes according to directions. Dish up and serve on top of toast, biscuits, mash potatoes, rice, or any other you would like.
Whip up this Parma ham omelette which is perfect as a summer dish for breakfast, lunch or dinner. Slice up some Parma ham together with sweet sun blushed tomatoes and slightly spicy rocket for an extra kick.
Prep: 5 mins
Cook: 2 mins
6 large British Lion eggs
Salt and freshly ground black pepper
50g/2oz rocket leaves
4 slices Parma or Serrano ham, torn into pieces
50g/2oz sun blush tomatoes
Beat the eggs with 30ml/2tbsp water and salt and freshly ground black pepper. Melt half the butter in a non-stick frying pan, when foaming, add half the eggs and cook over a medium heat. Use a spatula to push the set egg towards the centre of the pan, so the uncooked egg runs to re-coat the base of the pan. Continue to cook like this until no more egg runs.
Sprinkle over half the rocket, ham and tomatoes and serve. Repeat to make a second omelette in the same way.
1/2 Green Chilli Pepper or green , red, yellow bell pepper (whichever you prefer)
1/8 Cup minced onion
Garlic to taste
Salt and pepper to taste
1/2 Cup salsa
Prepare filling ingredients as described. Just a few minutes before they are completely done; turn them down and prepare the omelette as follows:
Melt the coconut oil in a non stick 8 inch frying pan or omelet pan on medium low heat.
Whisk eggs together until slightly foamy.
Pour the whisked eggs into the pan of melted oil and cook until the edges of the omelet turn lighter and harden. The top of the omelet will still be somewhat runny and uncooked.
Slide your spatula under the omelet and when the omelet easily pulls of the pan, flip the omelet over.
Cook slightly while loading one half of the top of the omelet with your filling ingredients, including half of the shredded cheese. With your spatula fold the unfilled omelet half over the filled half.
Slide onto your serving plate and sprinkle with remaining cheese.
An omelette should be a pale yellow, fluffy, delicate bundle—not the dry and chewy, massively stuffed piles you’ll find at the diner. Omelettes are not difficult to make: All you need is the right pan, enough butter, and some wrist dexterity.
Fill this basic omelette with just about anything you want; Herbs, Bacon, Ham, cheese, sausage, tomatoes, onions, peppers,chives, scallions, shallots, mushrooms, shrimp, fish, crab, lobster, pork, and anything else you can think of… and serve it for a satisfying breakfast or lunch with a salad.
2 large eggs
2 teaspoons whole milk
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon Mayo, optional
1 teaspoon finely chopped fresh herbs, such as parsley, chervil, or chives, plus more to garnish
Optional: Fill this basic omelette with just about anything you want; Herbs, Bacon, Ham, cheese, sausage, tomatoes, onions, peppers,chives, scallions, shallots, mushrooms, shrimp, fish, crab, lobster, pork, steak, and anything else you can think of…
Whisk the eggs, milk, salt, and pepper in a medium bowl until pale yellow and the egg yolks and whites are evenly combined. Set a serving plate aside.
Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Sprinkle all over with the measured herbs.
Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan.
Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down.
NOTE: If filling this omelette, you will want to do it before you fold it over and remove it from the pan. Fill this basic omelette with just about anything you want; Herbs, Bacon, Ham, cheese, sausage, tomatoes, onions, peppers,chives, scallions, shallots, mushrooms, shrimp, fish, crab, lobster, pork, and anything else you can think of… Garnish with additional herbs and serve immediately.
Saturated fat 12.18g
Trans fat 0.52g
Nutritional Analysis per serving(1 servings)
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach