Double-Berry Nut Pancakes

These sweet and tart pancakes will make your taste buds happy any day of the week! 

A couple weeks ago my husband and I got to go blueberry picking at a church friend's house. He has 16 (I think) blueberry bushes. The set up is lovely. The bushes are in an enclosed space, to keep the majority of the critters away, and they are tended to everyday! There were big bushes, small bushes, and every size in between. AND THE BERRIES. Oh me! I had no idea there were so many differences in berries! Some bushes produce plump, juicy, sweet berries... while others produce a smaller tart berry. Picking is so pleasant. Just barely rolling a berry between your fingers is about all you have to do to get them off the branches. 

A huge difference from the wild blackberry bushes in my yard. Ouch the thorns!! 

So when it was all said and done we probably had over a gallon of berries from an hour and a half of picking. 

We froze 3 bags worth of berries, PLUS had a huge glass bowl worth of berries. Now... what to do... what to do... 

PANCAKESSSSSSSSSSSSS!!!

Yes. Oh yes. 

Who doesn't love these flat little cakes? I know I sure do. But I'm always searching for more with pancakes. I get bored easily with food. I can't just have a plain pancake with syrup. Nope. Gotta have chocolate chips, toasted sweet pecan syrup, homemade whipped cream, nothing plain or "boring." 

So when I have fresh blueberries, you know I'm going to step-up my pancake game. 

Remember the wild blackberries I mentioned... yeah gonna throw those in here too. And how about some almonds for crunch? Yeah, yeah... Hummm we could throw some homemade whipped cream on top to be even more crazy... Yep. Let's DO THIS!! 

Ingredients:

·         1 cup Bisquick (or make a homemade base)

·         1 egg

·         ½ cup almond milk (or whatever you have)

·         ½ tsp baking powder

·         Cinnamon to taste (I like a lot!)

·         ¼ sliced almonds, and more to garnish

·         ½ cup blueberries

·         ¼ cup blackberries

·         Toppings: whipped cream, syrup, butter, powdered sugar, etc. 

Directions:

Measure out Bisquick into a large mixing bowl. Mix in next four ingredients (egg, almond milk, baking powder, and cinnamon) and mix until combined. If it’s not coming together add in more almond milk until it reaches a pourable consistency. Fold in sliced almonds.

On med-high heat butter a large skillet or griddle, pour about ¼ cup batter onto griddle for small pancakes. Place your berries on top while the bottom side is cooking. When bubbles start forming at the edges, carefully flip your pancake over. If it doesn’t move easily under your spatula wait a little while longer until it does. Cook on the other side until done.

I place my pancakes in a toaster oven (set to warm) while I finish using the remaining batter.

Plate pancakes and top with your favorite toppings. Whipped cream with extra berries and nuts makes an amazing topping. 

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Since my husband and I couldn't consume all these pancakes on our own, we froze the leftovers. When you are ready to eat, warm them in a microwave or toaster. They are still yummy, delicious, and perfect for a quick breakfast :) 

Enjoy!!! These are so delicious!

Thanks for stopping by, 

Mrs Crafty Cook

Summer Squash and Zucchini

 

So many things remind me of summer. A cool crisp watermelon, homemade ice cream, grilled burgers and corn, sprinklers, water balloon fights, smores, fresh garden tomatoes, and squash & zucchini!! Is that just me? 

I don't know what it is but I just crave yellow squash and zucchini in the summer. Thank goodness because it just so happens to be in season, there's an abundance, AND it's quite a bit cheaper. 

This recipe is SO easy and it's ready in a snap. It's full of flavor and a little bit of cheese really makes the dish complete. 

Try it and I know it will become one of your summer faves!

This recipe makes two - four servings (we eat a lot so it tends to be the lower end), add more squash and zucchini if you are making this for more people or really hungry people.

Ingredients:

·     1 yellow squash

·     1 zucchini

·     ¼ c. onion, chopped

·    1 tbsp olive oil

·     ¼ c. cheese

·     Salt and pepper to taste

Garlic powder to taste

Directions:

1.   Cut the ends off the squash and zucchini. Cut down the middle, then  small slices about ¼”.

2.  Heat olive oil in a skillet on medium high heat. When ready, sauté onion until it starts to become translucent, 3-4 minutes.

3.   Add chopped squash and zucchini and sauté a few minutes. You will want to warm it through, but don’t overcook as it will get mushy.

4.   Season with salt, pepper, and garlic powder.

5.   Add cheese before serving. 

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MEAL IDEA: I served the squash and zucchini with meatball subs. It was the perfect pairing. YUM!

Thanks for stopping by!!

Mrs Crafty Cook

Leftover Chicken Taquitos

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Leftovers are a staple at my house. With only two people eating the meals I make, it seems almost impossible to avoid them. 

But I'm not complaining... oh no. I love leftovers. I cook once and have meal, after meal, after meal at my disposal. Like right now I've got ham and potato soup for the rest of the week, ready for my lunching needs. 

However, I will admit... leftovers can get boring. Sometimes they get better with time, letting flavors meld together and get more sensational... but even with that a girl gets bored! You need some variety, you need some fun, you NEED some taquitos! 

I used the spicy honey chicken recipe (find that here) and a few other ingredients to create these crunchy, slightly spicy and yummy taquitos. 

Ingredients:

·         1-2 spicy honey chicken thighs, shredded

·         ¼ cup cheese

·         Small whole wheat flour tortillas (however many you need)

·         Condiments: (basically whatever you like)

·         Sour cream

·         Diced tomatoes

·         Sliced avocado

·         Shredded lettuce

Directions:

Super easy stuff here. Basically just shred the spicy chicken thighs and warm them in a skillet for a couple minutes. Add chicken to separate bowl and mix in the cheese. There is no need for other spices because the chicken itself is flavorful enough. Put 2-3 tablespoons  of the chicken in the middle of a tortilla and roll it up. Spray the skillet with non-stick spray and place the seam side of the tortilla down first. Warm on all sides until it’s nice and crispy! Serve with your favorite Mexican condiments!

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To complete the meal we served it with spanish rice. Ohhhh these were so good... PLEASE give them a try. 

Thanks for stopping by!

Mrs Crafty Cook

Spicy Honey Chicken

Who doesn’t love the sweet and spicy combo? If you like a sweet heat then this recipe is for you!

This chicken is coated in spices and then basted while cooking with honey and vinegar. My husband in particular loves these spices. We’ve not only used them on chicken, but similar spices go great on pork tenderloin, pork chops, and burgers. It has a very distinct flavor, it’s not inherently Mexican, but the flavors definitely pair well with that type of cuisine. 

First you want to mix up all the spices and set aside (smoked paprika, garlic powder, salt, cracked pepper, red pepper flakes, and ancho chili powder). Then you mix up the honey and vinegar and set aside. 

Take your boneless skinless chicken thighs and un-tuck them so they lay flat, and cover both sides in the spice mixture. Set them flat on a sheet pan and cook chicken under broiler. Cook about 5 minutes and flip, cook again 5 minutes and flip again then baste with the honey/vinegar mix. Cook a few more minutes or until cooked through (it will depend how hot your oven is… I don’t usually turn mine on any higher than 450F so it took me a bit longer. Use your meat thermometer and get that chicken to 165F!)

Take it out of the oven once it’s cooked and let rest for a few minutes. 

Meal Idea! Serve this with a cool cucumber and tomato salad, and steamed carrots. They both pair well with the bold flavors from the chicken. 

Printer friendly version!! 

My husband and I are just a family of two so we generally always have leftovers no matter what I make for dinner. We are completely fine with this fact, but… sometimes you just want to jazz things up a bit. We used this spicy honey chicken to make some AWESOME and EASY chicken taquitos!!! Give them a try if you have any leftover chicken!

Also I used this chicken to make a spicy chicken salad! Just place the shredded chicken over salad greens and add cheese, tomatoes, avocado, whatever you like on salad. It’s so flavorful, you really don’t need dressing. 

Thanks for stopping by

Mrs Crafty Cook

Greek Marinated Chicken (Freezer Friendly Recipe)

It’s no surprise that I love Greek food. Hummus, tabuleh, feta cheese, greek salads, all of it! This Greek marinated chicken recipe is an easy way to get my Greek fix anytime! It can be frozen after prep for an easy freezer meal that is at your service when you most need it.

As far as freezer meals go, this one is about average for prep time. I’ve had some that are ridiculously easy and others that make me question why I’m doing it in the first place. This one falls somewhere in the middle, but I’m telling you it was so nice to have it at my disposal… especially since I haven’t been to the grocery store to get any entrée worthy foods lately. 

To start this meal gather up all your ingredients. I love that we aren’t working with too many items for this recipe. It really makes prep fly by. If you visit the blog where I found this recipe (Budget Bytes) you will find prices for all the items used to create this recipe. And as the blog title suggests, it’s a budget friendly meal, which is always a plus in my book. I went ahead and made two freezer meals (doubling the recipe), it just seemed like a no brainer. 

For the marinade mix together, yogurt, olive oil, minced garlic, salt, and freshly cracked pepper in a medium sized bowl. Next take your lemon and zest the top layer of skin. If you don’t care for lemon I’d suggest zesting half. If there was one prominent flavor in this recipe it’s definitely the lemon; although, I didn’t feel like that was a bad thing… it’s just that if I made it for company I would tone down the lemon. You also add the juice from about half of the zested lemon to the yogurt mix (again use less if you aren’t into lemon). Go ahead a give it a stir before you add the chopped parsley, then stir again. 

Next add your chicken pieces into a gallon sized freezer bag that you have dated and labeled (include oven temp and cooking time). Equally divide chicken pieces if you double the recipe. Join the marinade to the bag(s) and remove as much air as possible before sealing the bag. You can massage the chicken if you’d like to make sure all the pieces are coated. 

I put my bags in the freezer, but you could use this recipe as soon as 30 minutes. Just keep it in the refrigerator while waiting. Viola! You have a wonderful freezer meal to use when you slack on grocery shopping. ;) 

To cook: thaw overnight in refrigerator. Preheat oven to 375 degrees, add chicken to a 9 X 13 baking dish, and cook for 50-60 minutes, or until chicken registers at 165F on a meat thermometer. But feel free to cook a little longer and get the tops of your chicken golden brown. Nothing better than that crispy skin… even if I only eat a tiny tiny sliver. 

Meal Idea: Serve this freezer friendly meal with a fresh salad, pita bread, and hummus. 

Thanks for stopping by! 

Mrs. Crafty Cook

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