I put a bit too much vegetable oil in the griddle, so the edges got crispy on the first batch. The rest of the pancakes were more typical of how I make them. Olivia likes to cut up her pancakes and dip them in maple syrup. She's been doing that since she was a little girl.
For dinner and dessert, I tried three new recipes.
I found a pin on Pinterest that led to Flavor Mosaic for Cajun Blackened Chicken. For me, it was rather spicy. Olivia asked that I omit the paprika, cayenne pepper, and black pepper for her chicken. She said she liked the spice on her chicken drumsticks.
Cajun Blackened Chicken
Prep Time - 5 minutes
Cook Time - 20 minutes
Total Time - 25 minutes
Servings 4
Ingredients
Blackened Seasoning
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (I didn't have this, so I substituted red pepper flakes)
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
4 chicken breast halves boneless, skinless
1 tablespoon olive oil
Instructions
In a small bowl, stir together the first 9 ingredients. Spray both sides of the chicken breasts with cooking spray. Then sprinkle the seasoning over both sides of each chicken breast.
In a large skillet over medium heat, add a tablespoon of olive oil. When the oil is hot, add the chicken breasts. Cover and cook the chicken breasts for approximately seven to eight minutes on each side. After the chicken has finished cooking, remove it from the heat and let it rest for about 5 to 10 minutes.
Note: I baked the chicken at 425 degrees until it was done rather than cooking it in oil.
If you have large, thick chicken breasts, slice them sideways (horizontally) so they make two thinner pieces of chicken instead of one thick piece of chicken. This will allow the chicken to cook faster.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 277mg | Potassium: 429mg | Vitamin A: 330IU | Vitamin C: 1.3mg | Calcium: 10mg | Iron: 0.8mg
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Another recipe I tried was for Pineapple, Avocado and Bean Salsa. I saw the pin on Pinterest and it led to Little Broken. The recipe said it takes about 10 minutes to prepare. It took me a bit longer than that with all the peeling and chopping of the fruit and vegetables. It makes about 4-6 servings. This, again, was a bit on the spicy side since it uses an entire jalapeno. It takes good, though, with all the fresh ingredients.
Ingredients
1 can (15 oz.) black beans, drained and rinsed
1 1/2 cups diced pineapple
1 avocado, diced
3 Tbsp. finely chopped red onion (I used a regular onion)
1 jalapeno, stemmed, seeded, and minced
1/3 cup fresh chopped cilantro
1 Tbsp. lime juice
Salt to taste
Tortilla chips to serve
Instructions
In a medium bowl, combine black beans, pineapple, avocado, red onion, jalapeno, cilantro, and lime juice. Season with salt to taste.
Serve with tortilla chips.
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The third recipe I tried was for Mardi Gras Pretzel Rods. This pin led to Premeditated Leftovers. The appearance of my final product compared to the pin isn't nearly as beautiful or perfect. The taste, though, is great. We all liked the combination of the salty pretzels combined with sweet chocolate.
Mardi Gras Chocolate Covered Pretzel Rods
Ingredients
Pretzel rods
White candy melts, white chocolate morsels, or vanilla almond bark
Green candy melts (I didn't use these)
Purple candy melts (I didn't use these)
Yellow candy melts (I didn't use these)
Assorted jimmies in yellow, purple, and green (I didn't use these)
Sanding sugar in yellow, purple, and green (I only had yellow and purple)
Directions
Melt the candy coating according to package directions giving special care not to overheat the candy. If the candy coating is overheated, it will be too thick. You can add 2 teaspoons of vegetable shortening or coconut oil to help thin the candy but do not add any other type of liquid as the candy will seize and harden.
Pour candy coating over two-thirds of the pretzel rod and shake gently to remove excess. If applying sprinkles, do so immediately rotating the pretzel rods to coat all sides. Larger sprinkles work best if placed individually.
Place pretzel rod on waxed paper or cooling rack. (I used parchment paper.)
If drizzling with additional colored candy melts, allow initial candy coating to set completely. Then, use a spoon or fork to drizzle candy coating over the pretzel rods. Before the pretzel sets, gently pick it up and move to clean wax paper.
Let pretzel rods dry completely before packaging or serving.
Store in an airtight container at room temperature. Placing in the refrigerator may cause the pretzel to soften.
1 comment:
Cajun food was always too spicy for me--LOL!
I think that sounds like an interesting way to eat pancakes. :)
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