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Shrimp Vegetable Quinoa Bowl

September 11, 2017
shrimp vegetable quinoa bowl

Well, this past weekend I splurged a bit.  I devoured my homemade chocolate chips cookies and between Saturday and Sunday 4 scones among other tasty treats.  I don’t feel totally guilty because I made both using healthier ingredients which I will share with you very soon.  So, today, I decided to start the week off on a healthy note with this protein-rich Shrimp Vegetable Quinoa Bowl.

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It’s a simple dish that I whip up really fast and one that my family loves.  It’s very versatile and goes well with almost any vegetable such as:

  • Broccoli
  • Cauliflower
  • Cabbage
  • Carrots
  • Green beans
  • Snow peas

the list goes on.  This is a great dish to make when it’s time to clean out your crisper to make room for more fresh veggies which is what I did.  I had fresh corn-on-the-cob and a bunch of sugar snap peas on hand that I needed to use which inspired me to make this nutritious dish for my family and me.

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How to make a Shrimp Vegetable Quinoa Bowl

Quinoa: For perfect quinoa, remember the 2 to 1 ratio.  For every cup of quinoa, you use 2 cups of liquid.  If you follow this simple tip, you will have perfect quinoa every time.

Aside from quinoa being rich in protein, fiber, and other essential vitamins, it comes in three types: red, white and black.  I’ve always used white and plan to try the red and black quinoa.

Vegetables: The sugar snap peas were blanched.  Blanching is when vegetables are placed in boiling water for a couple of minutes and then submerged in an ice bath to stop the cooking process.  After the sugar snap peas were placed in the ice bath, the corn-on-the-cob was placed in the same boiling water until the corn was tender.

Shrimp: The shrimp were boiled in the same water that was used for the sugar snap peas and corn and was only boiled for a few minutes to prevent overcooking and rubbery shrimp.

This Shrimp Vegetable Quinoa Bowl is perfect as a side dish, lunch, or dinner.  It’s healthy, budget friendly, and cleanup is minimal – YESSSSSSSS!!!

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If quinoa is your thing, check out Turkey Quinoa Stuffed Bell Peppers and Quinoa Roasted Corn Salad.

shrimp vegetable quinoa bowl
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Shrimp Vegetable Quinoa Bowl
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Quinoa does not have to be boring. If you love quinoa, get creative by building a nutritious quinoa bowl with shrimp and your favorite veggies. Use quinoa as your base and build from there.

Servings: 4 people
Author: CookingwithBliss
Ingredients
  • 1 cup quinoa
  • 1 fresh corn on the cob
  • 2 cups fresh sugar snap peas thinly sliced
  • 2 tbsp olive oil
  • dash of salt
Instructions
  1. Prepare quinoa according to directions. Tip: 2 cups of water for every cup of quinoa. Set aside.

  2. In a separate pot, boiling about 4 -  5 cups of water.  Note: Add enough water to cover corn-on-the-cob. 

  3. Wash sugar snap peas.  Set aside. Remove husk from corn-on-the-cob wash and set aside. Discard corn husk.  De-vein and wash shrimp. Set aside

  4. Add the sugar snap peas to the boiling water that does not contain the quinoa for 2-3 minutes.  Immediately place in ice bath. Pat dry with paper towel, slice thinly.  Set aside.

  5. Now, boil the corn-on-the-cob in the same boiling water for about 5 minutes or until your desired taste. Remove from boiling water and place on clean plate to cool. Once cooled, remove the kernels from the cob.  Set aside

  6. In the same boiling water add clean shrimp and boil for 2 to 3 minutes.  Remove shrimp from water.  Set aside,

  7. Place a saute pan over medium heat.  Add olive olive.  When olive oil is heated add cooked quinoa, corn, shrimp, a drizzle of olive over the top, salt (to taste) and toss. Then add, sliced sugar snap peas and gently toss again.

  8. Serve hot or warm.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.

Quick Asian Beef Marinade

September 9, 2017
Quick Asian Beef Marinade

Today, I’m bringing you a recipe that I think you’d definitely appreciate.  It’s quick, easy, and very flavorful.  So, if you’re on the look-out for an Asian inspired marinade you’ll love this Quick Asian Beef Marinade.  This marinade requires only a few ingredients and is perfect for marinating beef lion flap meat, skirt steak or flank steak.

The key ingredients used are:

  • Soy sauce
  • Rice vinegar
  • Worcestershire
  • Salt
  • Lemon or lime zest
  • Fresh squeezed lemon or lime juice
  • Fresh garlic

Although the ingredients can be mixed in a bowl, it’s a lot easier to use a large ziploc bag.  Preparing the Quick Asian Beef Marinade in a large ziploc back is super convenient and makes for an easy clean-up.  As cooks, we are always looking for tips and new ways of making our cooking process easier and more enjoyable.

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How to Prepare Quick Asian Beef Marinade

Begin by placing a large ziploc bag inside of a medium sized mixing bowl and folding the edges of the ziploc bag over.  Placing the ziploc bag in the bowl provides a sturdy vessel for adding the ingredients to the ziploc bag.

Marinade: For this marinade, I always add 1/2 the amount of rice vinegar as I do not like the rice vinegar over-powering the other ingredients.  However, you may want to experiment with the different ratios.  For example, you may like your marinade to have equal parts of rice vinegar, soy sauce and worcestershire.

Choice of Beef: 99.9% of the time, I use beef lion flap.  This cut of beef is perfect for a Quick Asian Beef Marinade.  It’s thin, has the perfect amount of fat to ensure a moist and tender bite.  It absorbs the marinade very and cooks within minutes.  All you need to do is wash the beef, cut it into strips going against the grain and add the strips to the marinade.

Time: You can marinade your beef anywhere from 30 minutes up to two hours.  Although a longer marinade will guarantee more flavor, 30 minutes will be perfect as well.  When I’m pressed for time, I only marinade for 30 minutes and I’m never disappointed.  The flavor is still delicious and tastes as if I had marinated longer.

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Cooking Marinated Beef

Marinated Beef is wonderful grilled, sauteed, or seared.  I love a really good sear, so I decided to get a really nice sear on each marinaded beef strip then tossed the strips in a sauce to add another layer of flavor.  The strips were perfect served over rice or you could steam broccoli for a great beef and broccoli dish.

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If you’re burned out on chicken and looking to add another beef dish to your dinner menu, check out this recipe for Baked Beef Short Ribs.

Quick Asian Beef Marinade
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Quick Asian Beef Marinade
Prep Time
5 mins
Total Time
5 mins
 

If you're looking for a foolproof way to marinade flap, skirt, or flank steak, this Quick Asian Beef Marinade is perfect.  Whether you marinade for 30 minutes or up to 2 hours, you get the same delicious flavor in every bite.

Servings: 4 people
Author: CookingwithBliss
Ingredients
  • 2 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 4 tbsp worcestershire
  • 1 tsp olive oil
  • zest of one lemon or lime
  • juice of one lemon or lime
  • 5 whole garlic cloves peeled
  • 1 tsp salt optional
Instructions
  1. Place a large ziploc bag in a large mixing bowl.  Fold edges of ziploc bag over.  Add all ingredients to ziploc bag.  Add your choice of beef. Seal the ziploc bag removing any air.  Move the ziploc bag around making sure all beef is coated in the marinade.  Refrigerate for 30 minutes to 2 hours. 

  2. Remove meat from ziploc bag and cook according to your recipe.  Discard marinade.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.

Creamy Shrimp Asparagus Pasta (No Cream)

September 6, 2017
creamy shrimp asparagus pasta

If you’re looking for an easy light recipe for a busy weeknight, you’ll love this Creamy Shrimp Asparagus Pasta dish.  It has all the benefits you’ll appreciate.  It’s healthy, offers an easy clean-up, and is ready in 30 minutes or less.  You can’t beat that – right.

I have to admit that I hadn’t planned on making this dish, but when I stopped by my local Sprouts and saw that  a bag of frozen raw shrimp was on sale for $9.99 and asparagus $1.98 per pound I couldn’t resist.  So, I tossed the 2 items in my cart and continued shopping for other great deals.  My visit to Sprouts ended up being a great shopping day.

Before starting the cooking process, I recommend that you begin boiling the water for your pasta and gather all your ingredients.  After gathering the ingredients, minced the garlic, rough drop the asparagus (see note), de-vein and wash the shrimp.  It wouldn’t hurt to measure out the liquid ingredients.  Remember, we are creating a healthier version to a creamy sauce by adding chicken broth, milk, parmesan cheese and a little flour.

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Although this Creamy Shrimp Asparagus Pasta can be made in one pan, I decided to grill the shrimp and asparagus using my indoor grill.  I found this process to be faster.  Otherwise, you can simply saute them in the same pan that you’ll be using to prepare the dish.  Similar to my White Wine Lemon Garlic Shrimp Pasta or my Skinny Creamy Sun Dried Tomato Shrimp Pasta.

How to Make Creamy Shrimp Asparagus Pasta

Grill – Lightly coat the shrimp and asparagus with olive oil and grill each for a couple of minutes on both sides.  The shrimp and asparagus only requires a couple of minutes as you want to retain the perfect texture of the shrimp and crispness of the asparagus.  Overcooking will result in rubbery shrimp and mushy asparagus.

Boil – Boil your noodles until al dente.

Finished product – Prepare the sauce in the pan.  Once you have your desired consistency, add the noodles, shrimp, asparagus and toss until all ingredients are combined.  There you have it – Creamy Shrimp Asparagus Pasta.  A perfect weeknight dinner.

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creamy shrimp asparagus pasta
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Creamy Shrimp Asparagus Pasta (No Cream)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This quick and easy Creamy Shrimp Asparagus Pasta made with shrimp, asparagus, and capers in a light cream sauce is the perfect choice when your pressed for time. Succulent shrimp & crisp asparagus makes this a must have dish.

Servings: 3 people
Author: CookingwithBliss
Ingredients
  • 2 garlic cloves minced
  • 1/2 lb cleaned & de-veined frozen raw shrimp
  • 1/2 lb whole grain pasta or pasta of your choice
  • 3 tbsp capers
  • 2 tbsp all purpose unbleached flour
  • 3 tbsp extra olive oil 1 tbsp used to saute garlic; 2 tbsp used for creamy sauce
  • 3/4 cup low sodium chicken broth
  • 1/4 cup milk I used 2% milk (1% and nonfat will work also)
  • 1/4 cup fresh parmesan cheese
  • 1/2 tsp kosher salt more or less to taste
  • 1/2 bunch asparagus
Instructions
For Grilling Shrimp & Asparagus
  1. Boil water for pasta and cook pasta until al dente.  Drain pasta.  Set aside.

  2. De-vein & wash shrimp.  Pat dry with paper towel.  Set aside.

  3. Wash asparagus.  Pat dry with paper towel.  Set aside.

  4. Drizzle olive oil over shrimp and asparagus.  Season with salt.


  5. Coat grill with cooking spray over medium heat.  Place shrimp and asparagus on grill and cook for 2-3 minutes on both side.  Remove from grill and place on a clean plate.  Set aside.

  6. Place saute pan over medium high heat.  Add olive oil and saute garlic just until fragrant.  Add flour and whisk for 30 seconds until flour starts to bubble.  Add chicken broth, milk and season with salt.  Whisk constantly until sauce is smooth and has thickened. 

  7. Turn off heat and add parmesan cheese.  Whisk until parmesan is incorporated.  Add cooked pasta, shrimp and asparagus.  Toss until all ingredients are incorporated.  **Note: Feel free to add chicken broth a little at a time if sauce becomes too thick**

  8. Add more freshly grated parmesan, toss lightly and sprinkle in capers.

  9. Serve hot and enjoy.

Recipe Notes

Feel free to add chicken broth a little at a time if sauce becomes too thick.

 

**Please note: Nutritional values serve as a guide only as values may vary.

 

Easy Stir Fry Chicken Recipe

July 31, 2017
Easy Stir Fry Chicken

There is no denying that stir fries are the most classic type of dish when it comes to chopped chicken and crispy vegetables. They’re simple to make and can be done in minutes. This Easy Stir Fry Chicken Recipe is no exception. Whether you’re preparing this dish in a wok or a large saute pan, the end result is pure deliciousness. For this recipe, no fancy kitchen gadgets or tools are required. Just a wok or large saute pan and tongs will do the trick.

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Although this Easy Stir Fry Chicken Recipe is a no-brainer, my goal is to share a few tips:

Tips for Making Easy Stir Fry Chicken Recipe

Tip #1: Let the oil in your pan get really hot before adding your chicken as this will allow for a really nice sear.

Tip #2:  Crowding your saute pan will steam your chicken instead of searing.  To prevent this from happening, sear your chicken in batches if necessary.

Tip #3: Refrain from constantly checking your chicken as this will interrupt the searing process. Try not to get too anxious. Let your chicken sizzle for about 6 minutes on both sides. This will allow for a nice golden and crispy outer coating.  This step is very important as the brown bits that adheres to the pan adds additional flavor for the next steps in this Easy Stir Fry Chicken Recipe.

Tip #4: Preparing a sauce adds so much depth and added flavor which I highly recommend.  Again, as the name implies Easy; therefore, aim for an easy sauce.  Scroll down to the recipe box below that describes the sauce that I prepared for this recipe.

Tip #5: Because this Easy Stir Fry Chicken Recipe is so versatile, it can be served alone over rice or stir fried with all sorts of veggies ranging from peas, carrots, mushrooms, broccoli, this list goes on.

Tip #6: If you decide to add fresh veggies to your chicken stir fry, I would suggest that you prepare your veggies first being mindful NOT to overcook and set aside.  You want your veggies to have a little bite by remaining crisp and not soggy.  Add your veggies to the pan of chicken and toss making sure to coat the chicken and veggies in sauce.  On the other hand, if you’re using frozen veggies, simply add the frozen veggies from the bag and toss coating the chicken and the veggies in the sauce.

Tip #7: Go for boneless skinless chicken thighs rather than chicken breast if you want moist chicken.

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If you’re looking for a quick healthy dish, this Easy Stir Fry Chicken Recipe is sure to be a winner.  You get your protein and reap all the benefits of serving this dish with brown rice and/or veggies.

Easy Stir Fry Chicken
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Easy Stir Fry Chicken Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Easy Stir Fry Chicken Recipe is simple to make and is coasted in a flavorful sweet garlic-ginger sauce.  The garlic-ginger combination adds a little twist on the traditional teriyaki sauce that will wake up your taste buds in the most pleasant way.

Servings: 4 people
Author: CookingwithBliss
Ingredients
Chicken
  • 2 tbsp extra virgin olive oil mild
  • 1-2 tsp salt
  • 1/4 tsp black pepper
  • 3 lbs diced boneless skinless chicken thighs fat trimmed off
Sauce
  • 1/4 cup low sodium soy sauce
  • 2 tbsp agave
  • 1 tbsp brown sugar
  • 1/2 tsp grated fresh ginger
  • 1-1/2 cloves grated fresh garlic
  • small pinch of salt
  • 2 tbsp water
Instructions
  1. Prepare brown rice according directions on packaging.

  2. Add ingredients for the sauce in a mixing bowl and whisk.  Set aside.

  3. Wash and trim fat from boneless skinless chicken thighs.  Pat dry with paper towels.  Dice clean chicken into bite-sized pieces.  Season with salt and pepper.

  4. Add olive oil to wok or saute pan over medium high heat.  When pan is hot, add your diced chicken to pan in batches.  (Sear your chicken in batches to prevent over-crowding in your pan. Over-crowding your pan will cause your chicken to steam and not sear).

  5. Sear both side for about 6 minutes on both sides or until chicken is golden in color with a crispy coating.  Remove from pan onto a plate.  Set aside.  Perform these same steps on the next batch of chicken until all the chicken is seared and put on a plate.

  6. Lower heat and deglaze pan with sauce mixture and whisk until brown bits are know longer adhering to bottom of pan.  Let simmer until sauce has thickened.  Add cooked chicken back to pan and stir until chicken is coated with sauce.

  7. Garnish with green onions (optional) and serve over brown rice.

Recipe Notes

Refer to Tips I've outlined above if you'd like.

 

Feel free to add your choice of veggies.

 

If you like a more saucy stir fry, double the recipe.

 

**Please note: Nutritional values serve as a guide only as values may vary.

Cauliflower Fried Rice

July 26, 2017
cauliflower fried rice

So, today, it’s all about Cauliflower Fried Rice.  We are huge fans of traditional fried rice whether it’s take-out or homemade.  I often make it homemade by using brown rice instead of white as a healthier option.  However, when we’re looking to lower our carb intake, I opt for Cauliflower Fried Rice.  I tend to load this dish up with whatever veggies I have in the fridge… peas, zucchini, carrots, cucumbers you name it. It’s that versatile.  There’s no right or wrong in making this dish.  It’s super simple and can be transformed into the most beautiful and healthy dish.  In my opinion, I don’t think it gets any healthier than Cauliflower Fried Rice which can easily be transformed into a vegan, vegetarian, or pescatarian dish.

Cauliflower alone has so many health benefits which I think many of us tend to take for granted.  By pairing it with other colorful vegetables as in this Cauliflower Fried Rice makes for a nutritious dish that’s subtle yet flavorful in terms of how it’s prepared.

 

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How to Make Cauliflower Fried Rice

Cauliflower: First, cut the cauliflower head into quarters.  Using a knife, cut along the stem/spine of each quarter allowing the florets to separate.  Wash the florets and pat-dry with paper towels then place in food processor to pulse.

Other Veggies: This is where you get creative and add other veggies from your fridge.  Spice things up by adding more than just peas and carrots. We love it with mushrooms, snow peas along with the veggies I name above.

Garlic-Ginger paste: I absolutely love this paste that’s made by Guy Fieri.  It consists of about a 1/2 cup of peeled garlic gloves and ginger that’s placed in a food processor with 2 tablespoons of canola oil.  It’s processed until a paste-like consistency forms.  This paste is amazing as it adds another level of flavor.  Store any unused paste in an airtight container and store for later use.

Soy Sauce/Oyster Sauce:  Soy sauce is a must for this Cauliflower Fried Rice and if you want to up-your-game feel free to add a little oyster sauce to add another depth of flavor.  In my opinion, a little oyster sauce goes a long way, so I would start off with 2 teaspoons.

Other Additions: If you’re a meat eater, you can top with sliced boneless skinless chicken breast or things, flank, flap or skirt steak would good choices too and of course shrimp.

It’s amazing how much Cauliflower Fried Rice tastes like traditional fried rice.  This recipe is kid-friendly and a wonderful way to get the little ones to eat an assortment of veggies in one sitting.  If you’re reluctant to tell your little one that Cauliflower Fried Rice is for dinner simply say “We’re having fried rice for dinner” they will never know :).

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I hope you enjoy this healthy budget-friendly meal made simple.

If you’re looking for a complementary side dish, check out my Easy Spring Rolls recipe.

cauliflower fried rice
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Cauliflower Fried Rice
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This vegetable rich Cauliflower Fried Rice is the perfect option for when you want the taste and texture of fried rice without the carbs. It only takes 15 minutes to make and is so delicious.

Servings: 4 people
Author: CookingwithBliss
Ingredients
  • 1-2 tbsp garlic-ginger paste
  • 2 tbsp olive oil
  • 2 cups sugar snap peas
  • 1/2 cup frozen peas and carrots
  • 2 zucchini diced
  • 1 cauliflower head
  • 1/4 cup low sodium soy sauce
  • 2 tsp oyster sauce optional
  • 2 tsp salt more or less to taste
  • 2 eggs
Garlic-Ginger Paste
  • 1/2 cup garlic cloves peeled
  • 1/2 cup ginger skined removed
  • 2 tsp olive oil
Instructions
  1. Make garlic-ginger paste. Set aside.  Dice and/or slice zucchini, green onions, and other veggies. Set aside.

  2. Place water in a medium sized pot and bring to a boil.  When water comes to a boil, place sugar snap peas in boiling water and blanch for 2 minutes.  Remove sugar snap peas from boiling water and place in an ice bath to stop the cooking process. Set aside.

  3. Crack 2 eggs in mixing bowl and whisk.  Scramble eggs and set aside.

  4. Cut cauliflower head into quarters. Using a knife, cut along the stem/spine of each quarter allowing the florets to separate. Wash the florets and pat-dry with paper towels then place in food processor and pulse until the cauliflower is similar to the size of rice.

  5. Place sauce pan over medium high heat and add olive oil.  Add garlic-ginger paste and stir until fragrant. Add soy sauce and oyster sauce and stir. Add processed cauliflower and zucchini into pan season with salt and gently stir until combined. Add in peas/carrots, sugar snap peas or any other veggies and scrambled eggs. Gently stir until combined.  Add additional soy sauce if needed. 

  6. Garnish with green onion and serve.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.

Baked Pancake Casserole

July 19, 2017
baked pancake casserole

I’m sharing a delightful dish that’s perfect for breakfast or brunch.  It’s no surprise that breakfast is the most important meal of the day.  It jump starts your metabolism, provides energy, and increases your attention span to get you through the morning.  If you’re one of those people who tend to skip breakfast, please make sure this morning was your last.  Make it a point to grab something small even if its a container of Greek yogurt, a wholesome cereal, or even a classic oatmeal from Starbucks.  When I’m in a rush, I’ll stop by Starbucks and order classic oatmeal or you can opt for a smoothy full of fresh fruit and veggies.  These are just a couple of ideas to get you thinking about breakfast options.  Today, my friends, I can’t resist not sharing my Baked Pancake Casserole.  Yes, a baked pancake.  Just envision a pancake that’s moist and tender but in cake form.

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How to make a Baked Pancake Casserole

This Baked Pancake Casserole is super easy to make and can be made from scratch or with store bought pancake mix.  If you’re using store bought pancake mix follow the instructions on the box; however, you may need to double the ingredients to accommodate your skillet or ovenproof pan.  I make mine from scratch using simple ingredients that you most likely already have in your pantry.

Dry Ingredients:  Aside from the baking powder, baking soda, salt, and sugar.  The flour is the most important element to any pancake mix, and my flour of choice is either white wholewheat flour from Trader Joe’s or King Arthur unbleached all purpose flour (whichever I have on hand).

Wet Ingredients: I use brown whole eggs and either almond milk or nonfat, 1% or 2% milk (whichever I have on hand).

Note: I use brown sugar instead of white for its moist texture.

Pan: This recipe will accommodate a 10″ (in diameter)  ovenproof pan or skillet.

Toppings: Top with fresh strawberries and a dollop of homemade whipped cream or store bought is perfectly fine.  When buying whipped cream, look for one that doesn’t contain high fructose corn syrup.  In fact, that sounds like dessert… strawberry shortcake.

baked-pancake-casserole-4You can also slice it up and top with nuts with a drizzle of pure maple syrup or agave, so simply top with a teaspoon of softened butter and drizzle of syrup of your choice.

This Baked Pancake Casserole is a great make-ahead breakfast.  You can store it in an airtight resealable plastic bag and place on the counter or in the fridge for the next morning.  It’s really that simple.  So, step up your pancake game with this yummy Baked Pancake Casserole.

Do you like Banana Nut Pancakes?  If you’re looking for other healthy breakfast ideas, check out my Healthy Pumpkin Walnut Bread or my Healthier Banana Bread.

baked pancake casserole
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Baked Pancake Casserole
Prep Time
7 mins
Cook Time
15 mins
Total Time
22 mins
 
Servings: 6 people
Calories: 202 kcal
Author: CookingwithBliss
Ingredients
  • 2 cups unbleached all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tbsp baking powder
  • 3 tbsp brown sugar
  • 1-1/2 cup milk almond milk, 1%, 2% or nonfat
  • 1 tsp vanilla extract
  • add-ins optional
  • toppings optional
Instructions
  1. Preheat oven to 350 degrees.

  2. Season ovenproof pan or skillet with cooking spray.

  3. Place sifter inside a mixing bowl and add flour, baking powder, baking soda, sugar and salt and sift dry ingredients into mixing bowl and whisk until dry ingredients are combined.  Create a well in the center of the dry ingredients and add an egg.  Using the whisk, break the egg yolk.  Add vanilla extract.  Add milk whisking along the way.  Try not to overwork the batter.  Fold in any add-ins (i.e. nuts, chocolate chips)

  4. Pour batter into prepared ovenproof pan or skillet.

  5. Place in oven and bake for approximately 10-12 minutes for until toothpick comes out clean around.  Do not over-bake.

  6. Remove from oven and let the bake pancake cool on a cooling rack for approximately 3-4 minutes.

  7. Add topping - OPTIONAL

Recipe Notes

Nutrition Facts do not include add-ins or toppings

 

**Please note: Nutritional values serve as a guide only as values may vary.

Nutrition Facts
Baked Pancake Casserole
Amount Per Serving
Calories 202 Calories from Fat 14
% Daily Value*
Total Fat 1.6g 2%
Saturated Fat 0.8g 4%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 4.9mg 2%
Sodium 420.3mg 18%
Total Carbohydrates 39.6g 13%
Dietary Fiber 1.1g 4%
Sugars 7.7g
Protein 6.3g 13%
Vitamin A 4%
* Percent Daily Values are based on a 2000 calorie diet.

Oven Roasted Shrimp

July 14, 2017
oven-roasted-shrimp

Who doesn’t love shrimp?  I feel that seafood in general especially shrimp is so versatile.  It goes with almost anything ranging from pastas, rice, stews, salads you name it.  Or, it can be served alone as an appetizer which is always a crowd-pleaser Continue Reading…

Brazilian Pineapple Dessert

July 7, 2017
Brazilian Pineapple Dessert

I really want to label this post ‘For the Love of Pineapple’, but I’ll refrain for now.  I can’t even begin to tell you how many pineapples I’ve bought over the past two months.  Seriously, I’ve purchased a ridiculous amount, and they’ve all been sweet, succulent and refreshing.  This past Father’s Day was a complete game changer in the world of pineapple.  Continue Reading…

Healthy Fish Taco Recipe

July 4, 2017
Healthy Fish Taco Recipe

Move over Taco Tuesday today I’m bringing you Friday’s Healthy Fish Taco Recipe.  The weather was simply beautiful this past Friday, and my day was quite productive – I must add.  I managed Continue Reading…

Chocolate Brownie Trifle {Lighter Version}

June 29, 2017
chocolate brownie trifle

Ten years ago, on July 4th, while at a friend’s party I was introduced to a chocolate lover’s dream.  It was so beautifully layered with fudgy brownies, silky chocolate pudding, and fluffy whipped cream.  I didn’t know its name but Continue Reading…