PANCAKES!

We have a pretty regular routine around here, and part of our weekly rhythm is Saturday morning pancakes. Bobby and the kids watch one cartoon while I fire up the skillet. It's such a fun little tradition that we have :) I have made quite the variety of pancakes over time (including Bobby's grandma's famous pancakes!), but most recently we have landed on a recipe my sister-in-law shared for Orange Ricotta Pancakes from Sweet Pea's Kitchen. Let's just say it's REALLY hard to eat "regular" pancakes now...

The recipe is linked above and pasted below for your convenience with my one substitution in Italics

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup ricotta cheese (I use plain greek yogurt since I always have that on hand)
3/4 cup milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
Maple syrup

In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside. In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 

Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary. Serve warm with maple syrup.

Sausage

We received another half pig from Bob and Barb this year (thank you!!) and are once again exploring new pork recipes :) Last week, when I made lasagna, I used a version of this recipe for the italian sausage. We have also consistently used this breakfast sausage recipe for things like Sweet Potato Hash and many other breakfast needs :) Both are re-written below for your convenience.

Mild Italian Sausage Seasoning (for adding to 1 lb ground pork)
3 cloves garlic, pressed
1 t paprika
1/2 t fennel seeds
1 t salt
1 t pepper
1/4 t cayenne pepper
1 t parsley

In a medium bowl, mix pressed garlic and pork. Mix remaining ingredients in smaller bowl then add to pork. Mix well with hands.

Breakfast Sausage Seasoning (for adding to 1 lb ground pork)
1 t dried sage
1 t salt
1/2 t pepper
1/8 t marjoram
1 1/2 t brown sugar
pinch red pepper flakes
pinch ground cloves

Mix spices in a small bowl. In a medium bowl, add spice mixture to pork and mix well with hands.

Granola

I have been making granola for several years now. We regularly eat it over yogurt or just with milk. When I have shared it with friends they laugh at my "36 minute" baking time, but I tell you what, it works!

Granola
6 c oats (can use 1/2 quick)
2 c rice krispies
1 c wheat germ
1 c wheat bran
1/3 c ground flax seed
1 T cinnamon
1/2 c slivered almonds
1/2 brown sugar
1/2 canola oil
1 c honey
2 t vanilla extract

Mix dry ingredients in large bowl. Mix wet ingredients in smaller bowl/measuring cup. Pour over dry ingredients. Stir until all dry ingredients are moistened.

Spread granola in thin layer on two large cookie sheets (I use 11x17 jellyroll pans). Bake at 295 for 36 min, stirring and alternating pans (top rack to middle rack, and visa versa) every 12 min.

Granola will still be "wet" when removed from the oven. Stir again 5 min after removing from oven to avoid large chunks. Allow to cool and dry completely before storing.

*Can add different nuts or dried fruits if desired. This recipe also works with coconut oil instead of canola.

Beer Bread

Typically when I share this recipe I have just sent a text message of the recipe my mom wrote out for me several years ago. People always think it's some secret family recipe, but it's not. Just real good, butter soaked, quick, easy bread :) Not necessarily a complement for every meal, but okay in moderation, right?!?

Beer Bread

3 c flour

3 t baking powder

1 t salt

1/4 c sugar

12 oz beer

1/2 c melted butter

Mix dry ingredients. Add beer. Pour into greased loaf pan. Pour melted butter over mixture. Bake 1 hr at 375. Remove from pan and cool 15 min before cutting.

*You can use 1/2 whole wheat flour for a less-guilty version :)

Bacon Avocado Green Salad with White Wine Vinegar Dressing

This was a favorite this summer and was often served on Sunday nights with grilled pizza. Who doesn't love salad that has bacon in it? And our children will eat anything with avocados, so this is a big win at our house. The dressing it the best part of this salad though, light, fresh, yummy!

Salad greens (mix of romaine, green leaf, red leaf, arugula)
8 strips of crispy bacon, chopped
1 avocado, diced
Feta cheese

Dressing
1/4 c white wine vinegar
2 t honey
2 t dijon mustard
1 clove garlic, minced
1/2 c olive oil
salt and pepper to taste

Mix dressing well and toss with greens, bacon, and avocado. Sprinkle with cheese. Serve immediately.

Adjust amounts of greens, etc., according to number of servings needed.
Dressing amount is likely sufficient for two large salads. Keeps well in fridge for 1 week.

Oops

Oops. Apparently I've been busy with other things as evidenced by the silence on the blog for more than 6 months! And it's true, we have been busy. We moved to the Iowa City area after Bobby accepted a position with Veritas Church here. We are still settling into our home but are already feeling connected in our new community. Though we miss our friends in Ames dearly, we are thankful to only be a few hours down the road and have been graced with many visits from familiar faces :) Thank you friends, both old and new!

Owen and Rya both started Kindergarten this fall and LOVE it! Here is a pic from the first day of school. Crazy kids.

Gibson and Adia got right to work getting themselves into new shenanigans. 

Below they are covered in mascara and concealer. Naturally.

During my absence from the blogosphere I haven't been completely absent in the kitchen, so I will be catching up with a few recipes in the next few days! 

Sweet Potato, Squash, Sausage Hash

Inspired by a dish made by my husband's cousin, we have enjoyed this Sweet Potato, Squash, Sausage Hash quite a few times over the past few months.

Sweet Potato, Squash, Sausage Hash

2 large sweet potatoes, peeled and cubed (bite-size)
1 small butternut squash, peel and cubed
1 lb. sausage
2 cloves garlic
1 small onion, diced
1/4 tsp red pepper flakes, more to taste
1 can black beans, drained and rinsed
1 egg per person

Heat oven to 375. Place sweet potato and squash on a large baking sheet, salt generously and drizzle with olive oil. Bake 35-45 min or until tender.

In large skillet on medium high heat sauté garlic, onion and red pepper flakes in olive oil. Once onions are translucent, add sausage and cook, breaking it up in the pan.

Once sausage is fully cooked, add sweet potato, squash and beans to the mixture and cook a few more minutes so all the flavor comes together.

Fry eggs in separate pan and serve over top of the hash. Note: I also like the hash without the egg if you're wanting one less pan to clean :)