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Mar 102016
 

Sweet And Zesty Carrot Sticks

I know I have been slacking off in the kitchen department lately and I do apologize! I have had a few things brewing up in this old noggin but have yet to put them to use. Hopefully this week will alter my absence and I will get back to getting something done even if it gets screwed up as I have done in the past so many times, ha ha!

Pizza and carrot sticks 006

With summer temperatures getting closer to us here in the South, I thought these might go great with a sandwich or even as a topper for a nice refreshing salad. These carrots have a delicate sweetness along with a bite from the horseradish that went very well for our taste buds; only thing is that the next time, I am going to add a little more horseradish to give them a little more zing. I sure wish I could have some of the fresh horseradish that my dad used to dig up on our property. After he dug it up, he and I, mostly he, would clean it and grate it for my mom to jar it up! I can still feel the tears rolling down my face from the pungent smell that can only be smelled when fixing it fresh out of the garden. My sister sent me some pieces to try and grow, but they didn’t like our soil or something, and didn’t do a thing but die, maybe I’ll try again!!! Another thing, with St. Patty’s Day next week, they are going to really compliment our corned beef sandwiches on the weekend………

Sweet And Zesty Carrot Sticks
 
Author:
Ingredients
  • 2 large carrots, pared and cut into sticks
  • ⅓ cup honey
  • 2 tbsp butter
  • 1-1/2 teas prepared mustard, maybe next time I'll use horseradish mustard for my extra kick
  • 1 heaping teas horseradish
  • Dash of sea salt
  • Dash of white pepper
Instructions
  1. Steam carrots to a crisp-tender stage; drain and reserve 1 tablespoon of the water.
  2. Combine the remaining ingredients along with the reserved water in a small saucepan and bring to a boil, stirring constantly.
  3. Place carrots in a small glass jar (I used a small pickle jar), and pour mixture over carrots.
  4. Let cool to room temperature, top with lid and let sit in the frig for a day before using so as to absorb the flavor.

I did get to make my egg rolls with the Chinese marinated pork loin and that night we gorged ourselves, my daughter eating 4 of those bad boys! Don’t think I’ll ever make them again unless I first cook off one of those pork loins…………um um GREAT!

Hope you enjoy and see ya real soon, God willing………..

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Feb 162016
 

Fluffy Buttermilk Pancakes

Hot cup of coffee and a newspaper and Kenny is happy!!

Hot cup of coffee and a newspaper and Kenny is happy!!

Let me start today by sharing what happened last Friday. We had a surprise visit from our granddaughter Chey and our two handsome great-grandsons. Ulric is getting taller and just oozes with personality. He got to go out with Pappy and see the chickens, played with my cabinet knobs in the kitchen which are bears and mooses and then like all kids, had to open all my cabinets to see what he could get into…. Niklaus is also gaining in size and Gram and Pappy got to hold him and make him laugh his heart out. Both boys just warm our hearts and love the way Chey and Eric are raising them!

Look so innocent...don't they...until...

Look so innocent…don’t they…until…

Rock-A -By-Baby...

Rock-A -By-Baby…

 

 

 

 

 

 

 

 

Now onto these lighter than air pancakes. I remember my mom making these when I was a kid and at sometime she decided it was easier to buy premixed pancakes that you just added liquid to. Although they were more convenient and still tasty, they just didn’t have the same appeal. As we love everything that we can make from scratch, I decided to go back to these as I have been making waffles from scratch for years now. Let me tell you, I forgot how light and fluffy they really were and I am now being threatened by Husband to never ever make any other kind again. I took three pancakes and asked myself, “What am I thinking?” only to take an empty plate to the kitchen sink. I also paired them up with our Syrup Infused Pork Balls that I posted back in September and to repeat myself, plate clean enough I could almost put it back in the cabinet, ha ha!!!!!

Fluffy Buttermilk Pancakes
 
Author:
Ingredients
  • 2 cups flour
  • 3 tbsp sugar
  • 2 teas baking powder
  • 1 teas salt
  • ½ teas baking soda
  • 1 egg slightly beaten
  • 2 cups buttermilk
  • 3 tbsp unsalted butter, melted
Instructions
  1. Combine the first 5 ingredients.
  2. Mix together the egg and buttermilk.
  3. Gradually add to the dry ingredients, mixing until just combined.
  4. Mixing lightly, add the melted butter.
  5. Pour batter onto a hot, lightly greased pancake griddle in amounts to make the desired size pancake; I used about a ¼ of batter per cake.
  6. Turn when bubbles appear over the top of pancake and cook until the bottom is browned, being sure to only turn once while cooking.
  7. Serve with favorite syrup and lotsa butter and meat of your choice!

Hope you all had a lovely Valentine’s Day! Kenny and I enjoyed these for breakfast and then gorged ourselves with a big old fat juicy burger for dinner as he is taking me out this weekend to my favorite steak house!!!!! Enjoy……….

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