Thursday, February 21, 2013

Homemade wheat crackers


1 1/4 c whole wheat flour
1 1/2 t sugar
1/2 t salt, plus more for sprinkling
1/4 t paprika
4 T butter
1/4 c + 2 T water
1/4 t vanilla

Preheat oven to 400
Mix flour, sugar, salt, and paprika and butter in bowl with 2forks or pastry cutter. Mix the water and vanilla in a small bowl and add to flour mixture. You will probably have to use your hands to really squish it and knead it together until not dry. Divide dough into 2. Roll out the half really thin. Cut into whatever shape you'd like with pizza cutter. Bake for 8-10 min. My gas oven took a good 10 min.

Sunday, February 10, 2013

Zephyr Pancakes

Ok so these are pancakes that you make when you are not caring at all about being at all ha ha. They are not good for you but oh so yummy!!! They are from Mels Kitchen Cafe

  • 2 cups (8 1/2 ounces) all-purpose flour
  • 2 1/2 tablespoons (1 3/4 ounces) sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large egg yolks
  • 1 1/4 cups (10 ounces) heavy cream
  • 1 1/4 cups (10 ounces) buttermilk
  • 2 tablespoons (1 ounce) butter, melted
  • 1 teaspoon vanilla extract (optional)
  1. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.
  2. Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Pesto Chicken Lasagna Roll Ups

Found this recipe on foodgawker...So yummy. Also really great for a freezer meal if you want to just make a bunch at one time.

  • 12 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups milk
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded chicken breast
  • 2 (15-ounce) container ricotta cheese
  • 1 cup basil pesto...I used the kirkland bottled pesto and did not use a full cup.  that seemed like way too much to me so just do it to taste.
  • 1 cup shredded mozzarella cheese, divided
  • 2 cups marinara sauce, divided
  • Grated Parmesan, for serving
Preheat the oven to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook lasagna according to package instructions; drain well.
To make the béchamel, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the milk and cook, whisking constantly, until thickened, about 3-4 minutes; season with salt and pepper, to taste. Spread 1/2 cup béchamel in the bottom of the prepared baking dish.
In a large bowl, combine the chicken, ricotta, pesto, 1 cup mozzarella, salt and pepper, to taste. Lay the noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the baking dish; repeat with remaining noodles and filling. Top with remaining béchamel and 1 cup marinara and sprinkle with mozzarella.
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
Serve immediately on a bed of marinara and garnished with Parmesan, if desired.