Cheeky Kitchen & Strawberry-Lemon Yoghurt Blintzes. Yes, I know that I’m American and American’s don’t spell yoghurt with an “H.”
But, good golly. Sometimes I like the olde English spelling so much better. I contribute this to the fact that I’m fairly certain I was supposed to be born British. Or Canadian. I have no proof for this other than my absurd desire to spell things with extra letters and live on beachfront property in Prince Edward Island. Do you ever take a good long look at your life and wonder how you got to where you are?
Of course, if I’d been born Canadian as I was supposed to have been, all of this would make plenty of sense. The conclusion to my wonderings, it seems, is not to focus on where I’ve been. But, I peek into tomorrow and wonder if I should pay heed to quiet yearnings in my soul. And, would yoghurt blintzes taste better in the ocean air of PEI? Secret: I kinda think they would. These heavy, custard-like pancakes are simple to prepare and easy to wrap around a slew of your favorite fillings. Chorizo Empanadas — Buns In My Oven.
I warned y’all that this would be a Mexican-y week.
I totally wasn’t lying. Our little fiesta this weekend included these amazing empanadas. I debated just using store bought pie crusts for the dough, but I decided to tough it out and make my own dough at the last minute. I am beyond happy that I did. The dough for these was unbelievably easy to make and the flavor and texture was just perfect. This time around I filled the empanadas with some spicy chorizo, potatoes, and a little bit of sharp cheddar. I believe empanadas are more of a snack food, but I served them alongside the Chicken and Cream Cheese Stuffed Peppers, Spanish rice, homemade salsa, and guacamole and chips. Ingredients For the dough: 1 cup water3/4 cup (1 1/2 sticks) butter2 3/4 cups all-purpose flour2 teaspoons saltpinch paprika For the filling: 16 ounces chorizo3 yukon potatoes, peeled and dicedhandful of grated cheddar cheese Instructions adapted from Handle the Heat Don’t miss a post!
The Moistest Banana Bread You Will Ever Have Recipe. I was originally going to post my lasagna recipe, but it is too much work.
Instead, I chose my Moist Banana Bread recipe for the following reasons: it is easy and everyone has bananas that have started to turn. I make mine low fat and no one has ever been disappointed. I assure you – if you want to put smiles on your families face, this is the recipe for you! Please make sure you post a comment after you tried this! INGREDIENTS 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream (fat-free) 1/2 cup chopped walnuts (optional) 2 medium bananas, mashed Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the melted butter and sugar. Bake at 350 degrees F (I turned my oven down to 325 degrees after 15 minutes) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
The Perfect Pantry Article. Italian Grilled Cheese. Who doesn’t love a good grilled cheese?
And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!? Love it! There’s nothing more delicious than fresh and homemade ingredients. Yum!!! Soooo, go to your farmers market and get the freshest tomatoes and basil you can find, grab some mozzarella balls, and assemble this amazing meal. Basil & Oregano Pesto Ingredients 1 cup fresh basil leaves1/4 cup fresh oregano leaves (or just more basil leaves)1 garlic clove1/4 cup of walnuts1/8 teaspoon salt1/4 teaspoon pepper2-3 tablespoons olive oil How-To Put all of the ingredients in a food processor, blend and set aside. Basil & oregano pestoMozzarella cheese, slicedTomato, slice.
Put your griddle (or panini press) on medium heat.Spray with cooking spray.Assemble your sandwiches.Cook until lightly browned and the cheese has melted.Cut in half and serve right away. Servings: 3 sandwiches.