Pumpkin Pancakes

   

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Cook's Note: I really don't need to say much here - if you've found this recipe, then you probably like Pumpkin everything like we do! You SERIOUSLY can not go wrong with pumpkin pancakes and they are mostly healthy (no oil!) and you are getting your pumpkin veggies (is Pumpkin a vegetable??). This was a REAL hit with my family. I encourage you to try them, you will love them!

What You Will Need:

3 cups Pancake Mix (I like Log Cabin All Natural pancake mix – so good!)

3 eggs

1 and 1/2 cups skim milk

1 can pumpkin puree (approx. 12-15 oz can)

2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp nutmeg

1 tsp vanilla

Directions:

Whisk all ingredients together well until there are no lumps. If you have a stand mixer, use it for a smooth mix of all ingredients.

In a hot skillet, sprayed with COCONUT Non-Stick Cooking Spray (much healthier than regular non-stick cooking spray), drop your pancake batter into little pancake circles. You will know that they are ready to flip when they get very bubbly on top, then flip and brown the other side!

*** A trick that I use it to keep the oven set to “warm” and after each pancake is done, I place each pancake on a cookie sheet in the oven so that I will have a whole tray of warm pancakes to serve (rather than have some cold pancakes and some hot ones).

Top with REAL MAPLE SYRUP (not the chemical kind and I like Organic Real Maple Syrup) and fresh Whipped Cream for a DELICIOUS BREAKFAST that tastes like PUMPKIN PIE! You could even sprinkle some chopped pecans on top of your pancake stack for a REAL TREAT!

ENJOY!

This “Pinspiration” comes from: Something Sweet, Something Salty

Slow Cooker Vegetable Stew

 

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Cook’s Note: It was a chilly fall day earlier this week and I got in the mood for soup. A friend of mine had posted a recipe link (credit below) to a stew recipe on a new blog that I discovered called “Add a Pinch” and there you have it… I read over her recipe and then decided to tweak the recipe it to make it my own, with the ingredients that I already had on hand.

My husband said this was so good that he didn’t even need to add salt or pepper and that is a good sign! LOL . I served it with corn bread muffins on the side. What a nice dinner for a cold day!

What You Will Need:

1 pound of ground chicken or turkey breast

½ medium onion, diced

1 large bag of frozen mixed vegetables

2 cans of diced tomatoes (I like the one that has Basil and Oregano added)

1 box of 32 oz. Chicken Broth (I suggest Low Sodium and Organic)

1 Tbsp Italian Seasoning

2 tsp  Garlic Powder

1 tsp Onion Salt

1 Tbsp Ketchup

Sea Salt and Ground Black Pepper to taste

Directions:

Turn Slow Cooker on high and add Frozen Vegetable, Dice Tomatoes, Chicken Broth, seasonings and Ketchup and stir.

I know that ketchup seems like a weird ingredient, but it really does add such a nice taste!

 In a large skillet, cook ground turkey or chicken breast and onion until cooked through and browned. When done, add to slow cooker and stir well.

Cook on high for 4 hours or on low for 6  hours.                  

 ENJOY!!

 

This “Pinspiration” comes from: Add a Pinch       

Watermelon Wine Spritzer

 

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Cook's Note: I was watching Valerie Bertinell's new show on the Cooking Channel and saw her make watermelon smoothies for her kids & I had the great idea to cruise Pinterest and see how I could make a watermelon drink for adults! I stumbled upon a few different recipes and I decided to combine a few together and make them my own (as I always do!) I love playing around with recipes and this one is a keeper.

 

If you love watermelon, you will LOVE this drink on a hot day (or any day that you need an adult beverage!)

 

What You Will Need:

A good BLENDER (like a Ninja or a Bullet)

6 Cups of Seedless Watermelon Chunks

1 Can of Frozen Limeade (slightly thawed to thawed)

1 cup of Ice

Mint Springs (use as many as you like to throw in! I threw in about 10 or 12)

 

Sparkling Water

White Wine of your Choice (I used Chardonnay. This drink is already sweet, so a sweet wine will make it too sweet, I think!)

Directions:

In your blender, throw in Watermelon chunks, Limeade, Ice and Mint Springs and blend away until the consistency of a smoothie.  

 

Now, get out your glasses that you want to serve this in! Fill each glass half way with a little sparkling water and a little white wine and top the rest off with the Watermelon mixture.

 

Garnish with Mint Springs or Watermelon Chunks or Slices on the side.

 

** YOU AN ALWAYS OMIT THE WINE and just make this a sparkling drink, using only the sparkling water. ***

 

Serves 4-6

 

 

 ENJOY!

 

French Onion Chicken Sandwich

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Cooks Note: I love this sandwich! I am a big onion lover, so I knew this one would be good, but I didn't expect it to be this good. I did change a couple things, I used regular hamburger buns, but I buttered them and toasted them in the same pan I cooked the onions in, also, I made a garlic aioli to give the sandwich a little moisture. For the aioli I just took regular Hellman's light mayo and I added a little basil and some garlic powder. You can make it as garlicky as you want! This is a definite favorite in my house. Enjoy!

Ingredients: 

• 1 T extra virgin olive oil
• 1 large white onion, thinly sliced
• 1 t granulated sugar
• 4 small boneless chicken breasts, either thin breasts or pounded thin
• 4 slices of Swiss cheese
• 4 hamburger buns
• baby spinach
• Salt and Pepper to taste for chicken breasts
• Mayo
• Garlic powder to taste
• Basil

Directions:

1. In large skillet, add oil over medium heat. Add onion slices and sugar, cooking for 25 min or until onions are caramelized, stirring frequently. This step can be done in advance and the onions reheated prior to serving. 
2. Season chicken with salt and pepper. Either grill or saute chicken breasts till browned on the outside and no longer pink in the middle. 
3. Place cheese slices over chicken 1 minute prior to removing from heat. 
4. Make aioli using as much mayo as needed and garlic and basil to taste
5. Butter and toast hamburger buns if desired for extra flavor
6. Assemble sandwiches using chicken, onions, aioli and spinach. Add other toppings as desired. 

This recipe comes from Foxes Love Lemons

Nutella Ice Cream with Almond Milk (Egg Free, No Cook!)

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Cook's Note: I LOVE Nutella ... I mean - who doesn't? A few years ago I tried Giada's recipe for Nutella Gelato - it was my favorite ice cream ever! However, its a tedious process. You have to cook it, separate egg whites, etc... messy and takes too long (in my book!) So I scoured PINTEREST for a new recipe that might be easier. I found this recipe and thought I'd try it! I put my own spin on it of course, as I do all of my recipes. Hands down - this is the next best thing to Giada's Nutella Gelato ! It's EASY and DELICIOUS! it was gone in one hour too!

** Note - you will need a Blender and an Ice Cream Maker. The Cuisinart Ice Cream andYogurt Makers are the best. So easy to use and easy clean up. Not too pricey either (you can get them a  great price on Amazon, at Costco or Walmart/Target and it's a great investment if you are cook and love Ice Cream like we do!)

What You Will Need:

1/3 Cup Nutella

1/4 Cup Sugar

1 and 1/3 Cup Almond Milk

1/4 tsp Vanilla Extract

1/2 tsp Cinnamon

1/2 tsp Sea Salt

Directions:

In your blender, blend: all ingredients. Next, place the mixture in a glass bowl, cove and place in freezer for 1 hour. After an hour has passed - take the mixture and pour into your Ice Cream Maker. Most people will tell you to churn in your ice cream make according to your ice cream maker's directions. But to save you time, so that you don't have to go and get your manual or google it yourself - Churn it for about 30 minutes.

Once that is done, transfer the ice cream into a container with a lid (don't store it in the ice cream maker bowl!) and let freeze overnight.

Enjoy the next day and love every minute of it! You can serve in a cone or bowl. This is so good, it doesn't need any toppings.

Another note: I tend to double this recipe because I have a hungry bunch!!

This "Pinspiration" comes from Chocolate Moosey

Fresh Salsa

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Cook's Note: After being MIA from Suburban Epicurean for quite some time, we are BAAAACCCCK (say in the voice of Arnold Schwarzenegger for full effect! )

In the spirit of healthy cooking, I decided to make some fresh homemade SALSA for a fun taco night. Let me tell you - it was delicious and oh so healthy. Make this instead of buying the jarred stuff next time for a real treat!


What You Will Need:
4-5 Roma Tomatoes (chopped)
2-3 Cloves of garlic
Small Red Onion (chopped)
1/2 of a yellow pepper (chopped)
1 tsp of Fresh Cilantro (stemmed and chopped)
Sea Salt and Ground Black Pepper to taste
Fresh Squeezed Lime Juice (using 1 whole lime)


Directions:
Combine all ingredients in a bowl and mix well. If you don't have cilantro, you could use dried cilantro (chopped) as well. Let sit for at least 30 minutes to marinate all the flavors or refrigerate overnight.

Serve with Tortilla Chips, on tacos or however you like your salsa!

We are back.....

After a long hiatus due to personal circumstances we are back and will be bringing new recipes and ideas to Suburban Epicurean. Thank you to those of you who have stuck with us and kept using our site and enjoying our recipes while we were gone. Looking forward to cooking with you!

Chicken Parmesan Bake

 

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Cook's Note: If you've ever wanted a YUMMY and EASY dinner that everyone will enjoy, look no further! I found this recipe on Pinterest (shocker) and I am so glad that I did. It took me about 10 minutes to throw together (that is, if you have pre-cooked chicken already!).

Try this recipe and add it to your monthly dinner rotation. You will be glad that you did!

 

What You Will Need:

3 or  4 medium sized fully-cooked chicken, shredded or cubed

1 jar (28 ounces) of marinara sauce (I used Prego)

1 1/2 cups shredded mozzarella cheese

1 cup seasoned bread crumbs

2 tablespoons olive oil

2 tsp Italian Seasoning

Sea Salt and Ground Black Pepper to taste

Directions:

Preheat oven to 350 degrees.

Grease an 8x8 size glass casserole dish with cooking spray.

Spread the chopped chicken in the bottom of the dish. Next, pour the marinara sauce over the chicken and stir well. Top this mixture with the shredded cheese until completely covered.  

In a side bowl – combine breadcrumbs, Italian seasoning, salt/pepper (if desired) and olive oil.

Sprinkle breadcrumb mixture on top of the chicken mixture.  

Bake for about 30 minutes (until top is well browned).

Serve over whole wheat angel hair pasta or any pasta of your choice and a nice side salad!

 

This "Pinspiration" comes from ThrivingHomeBlog

ENJOY!