Author: chrissharper99

I cook a lot!

Fun Applesauce Pancakes

An Easy Applesauce Pancake Recipe

 

Want an easy, delicious pancake recipe that takes only minutes to prepare? This great dish, from Pioneer Woman, is a breeze to prepare and the results are terrific.

 

While you can mix the ingredients for these pancakes by hand, I found that using my blender made things so much easier! Plus, all of the dry ingredients were perfectly incorporated into the liquids. I ended up with a lump-free batter.

Pancakes are so easy to make using an electric griddle. With no pan edge to work around you can flip the cakes so easily, you will feel like a cooking pro. Because the griddle offers a large, evenly heated surface, you end up with a beautifully browned pancake every time.

Toppings

Have you ever got into an argument with someone about what to put on a pancake? Some claim to be purists and insist only on maple syrup (pure, no artificial flavoring). Others claim that syrup is the worst topping for pancakes, you should use fruit or fruit compote. Yet others demand powdered sugar and melted butter.

There is no wrong answer when you are picking a topping for these pancakes. A dollop of applesauce works well, apple or maple syrup are excellent toppings. Apple is such a versatile flavor, you can top these pancakes with just about anything.

Applesauce Pancakes With Caramel Apple Topping

Ingredients

Applesauce6 pounds mixed apple varieties (Gala , Honeycrisp , Golden Delicious) peeled cored and cut into eighths

1 cup apple juice or water

½ lemon, juice

½ cup light brown sugar

1 tsp cinnamon

Pancakes

3 cups cake flour

3 Tbsp sugar

2 Tbsp baking powder

1 tsp salt

2 ½ cups milk, plus more if needed

2 cups applesauce, recipe follows

1 Tbsp vanilla

¼ tsp cinnamon

2 eggs

Butter, for cooking and serving

Maple syrup, warmed, for serving

Directions

Making The Applesauce

1. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.

2. Purée the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. Yield: 6 to 7 cups.

3. Cook’s Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Making The Pancakes

1. In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.

2. In a separate bowl (this is where I use my blender), whisk together the milk, applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be easy to pour and lump free.

3. Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.

4. Top with butter and drizzle with warm maple syrup.

 

 

Make These Fabulous Steakburgers On Your Electric Griddle

he ultimate meal for some is a juicy grilled hamburger. This recipe goes a step further by mixing two blends of steak to become a steakburger deluxe. You can use any blend of ground beef that you want but try these two grinds if you can find them.

Ingredients:

  • 1 lb. cube steak, minced
  • 1 lb. ground chuck
  • 2 tbsps. Montreal steak seasoning, divided
  • 1 pinch crushed red pepper flakes
  • ¼ cup steak sauce (A-1, Heinz 57)
  • 1 large sweet onion, sliced
  • 4 slices jarlsberg cheese (or any mild white cheese)
  • 4 pretzel hamburger buns (or any other sturdy bun)

 

Instructions:

  • Preheat griddle to 375 degrees.
  • Combine the minced cube steak, ground chuck, 1 tbsp. of steak seasoning, a pinch of red pepper flakes and a quarter cup of steak sauce in a large bowl. Mix with hand until thoroughly combined.
  • Divide the mixture into 4 portions and form large patties; sprinkle a little of the remaining steak seasoning.
  • Add in enough oil on the griddle once it is heated.
  • Scatter the onions and cook until slightly soften and golden brown. Remove and set off to the side.
  • Add little more oil to coat the griddle and place the patties with the seasoned-side-down. Cook for about 6-8 minutes and flip; add cheese on top and cover with dome lid to melt the cheese.
  • Cut the buns into half and place on the griddle for 2-3 minutes to toast.
  • Assemble the buns, steak patties with cheese and onions.
  • Serve with drizzle of steak sauce. Enjoy.

Don’t add too much liquid to your meat mix before grilling, it can cause the patty to get loose and fall apart. If you want to add more steak sauce, try basting it on towards the end of the cooking cycle. This will help to keep the patty moist and keep the steak sauce on the burger. Same applies to barbecue sauce, don’t mix it into the meat.

Don’t put the cheese on the burger too soon. You don’t want to end up with a runny cheese sauce, you want a melted pieces of cheese that still holds its shape.

Easy To Make Grilled Chicken Breasts

Nothing is easier than this recipe for grilled chicken breasts on the electric griddle. Quick, simple and delicious. You will have best results if you use a clear (pourable) honey instead of a thick spoonable honey.

Ingredients:

  • 4 chicken breasts
  • 1 tbsp. lemon juice
  • 1 clove garlic, crushed
  • 2 tbsps. soy sauce
  • 2 tbsps. honey
  • Freshly ground black pepper
  • 1 tbsp. olive oil
  • A little vegetable oil

grilled chicken

Instructions:

  • Cover the chicken breasts with grease proof paper and flatten slightly with a rolling pin or a mallet until about ½ inch thick.
  • Mix all ingredients (except for the vegetable oil) in a bowl for marinade; add chicken and marinate for at least one hour.
  • Remove the chicken and reserve the marinade.
  • Heat the griddle until really hot, brush with a little oil.
  • Place chicken breasts on the griddle and cook for 4-5 minutes on each side.
  • Strain the marinade, pour it into a small saucepan, bring to the boil and then simmer for one minute (add little water if necessary).
  • Serve the chicken with the sauce and any vegetable of your choice.

Flattening out the chicken breasts does a couple of things for this recipe. First, it helps to tenderize the chicken. The pounding stretches and breaks some of the tissue in the breast, allowing it to relax when cooking.

The other benefit is that the chicken will cook more thoroughly quickly. If the breast is too dense it can take quite a while to get the internal temperature to a safe point, usually around 170 degrees. By flattening out the breast you keep the edges from drying out while the center is still cooking.

A large surface electric griddle will allow you to make the vegetables on the other half of the griddle. A quick recipe is to chop some vegetables, such as onions and peppers. Mix in a little salt and pepper, add a dash of soy sauce and then saute quickly on your griddle surface. It will only take a few minutes for the veggies to get done, you can start them about the same time you put the chicken on the griddle.

 

Crispy Hashbrowns Made On Your Electric Griddle

Now that you have purchased your electric griddle, it’s time to try out some new and exciting recipes! These hash browns are wonderful, full of flavor, crispy and so easy to make on your griddle.

There are a couple of things to pay attention to when making hash browns. Make sure that the potatoes that you use are dried properly, potatoes contain a lot of water. Also, make sure your grill is hot before you put the oil on. If the grill isn’t hot enough you may end up with pale, limp hash browns.

Ingredients:

  • 1½ lbs. Russet Potatoes, peeled, washed and dried
  • 1 tbsp. Fresh Parsley, minced
  • 1 tbsp. Fresh Chives, minced
  • ¼ tsp. Salt
  • 1/8 tsp. Black Pepper Powder
  • 1 tbsp. Vegetable Oil

hash brown patties

Instructions:

  • Grate potatoes; squeeze between paper towels to remove moisture.
  • Preheat griddle at 300º.
  • Toss grated potatoes, parsley, chives, salt and pepper in a bowl.
  • Drizzle oil on griddle.
  • Make patties of the potato mixture.
  • Cook each side for 5 minutes, until golden brown.
  • Serve hot.

If you purchased a griddle with an extra large surface you can make pancakes or sausages on the other half of the griddle. Use oil instead of butter when you are putting the hash browns on the griddle. Oil has a higher smoke point and won’t burn. Butter may taste a bit better but you could end up with a smoky mess.

You can get creative with this recipe. If you have some bacon, fry it up and add it to the potato mix. Same thing with onions. Both additions make for a nice compliment to the potato taste and both give a tang to the hash browns.

Many people will add some cheese, usually cheddar, to the potatoes. It usually works out best if you add the cheese after you have flipped the hash browns, you want the cheese to melt a little but you don’t want it to run off of the patty.

Enjoy Wine With Your Meal

You just finished cooking a wonderful meal and you are ready to serve. What wine do you want to have with your meal? You may be surprised at the sheer number of kinds of wine out there. If you think you dislike wine, it may be due to not having found the suitable type for you. Because wine is a fabulous addition to almost any menu it pays to discover the differences in types of wine.

Have a plan prior to picking your wine. Be sure you know which wine you’re looking before to avoid getting overwhelmed by brands, varieties, and prices. Certain wines fit dinners and others better fit large parties. Knowing which wine suits your needs can help you choose a better wine than browsing and choosing something on a whim.


If you plan to learn about and collect wines, invest in proper storage. Wine is best when kept in a cooler, more humid environment. Many people prefer to build out a basement or cellar for storing wine. However, if your needs are smaller, there are many options for in-home storage on the market.

Wine Lasts A Long Time

If you can’t finish a bottle of wine, make sure that you do not throw it out, even if you have a small amount left. Wine can stay good for a long period of time and you never know when you may have a craving for that type of wine in the future.

food and wine

When you are shopping, look around the entire wine store. Do not just stay in one aisle. Some stores are better organized than others, and you may even find some great deals in a section that you may not normally look in. Take some time to explore it. Surveying the store can help you avoid missing a wine that would be perfect.

When storing wines, you should make sure they reach a temperature of 57 degrees. This is the best temperature to serve a wine, but you might want to chill your white wines or let your red wines warm a little by simply placing the bottle on the table half an hour before your meal.

Allow red wines to warm up. Often, red wines are stored at temperatures near 60 degrees. The best temperature for serving red wines is above 70 degrees, which allows the full body of the wine to be present. When you open a bottle of red, allow it to sit and come to room temperature before drinking.

As you can see, there are countless choices in wine, and finding the right wine for you may take some time. However, if you apply what you have learned in this article, you can start working towards becoming a wine expert. Remember, drink responsibly and have a ton of fun.

 

Crab Cakes On Your Electric Griddle

Usually a treat at a restaurant, crab cakes are a breeze to make at home with your new electric griddle. Sometimes you can substitute mock crab as a cost saver but it can be hard to shred. Substitute Italian breadcrumbs for a bit of zing.

The most expensive part of this recipe is going to be the crab meat. There isn’t really a good way to avoid spending money on crab, it is a delicate food and it is very labor intensive to shell and pack. If you are feeling adventurous you can buy and prepare crab legs, then use the crab meat for this recipe.

Mock crab is available in most stores. While not really crab (it usually is cod that has been flavored and then formed into sticks), if you shred it finely it can be a decent substitution for real crab. It also is about 1/5 the cost of crab.

Ingredients:

  • 1 lb. crab meat, fresh or pasteurized
  • 1 Egg
  • ¼ cup Mayonnaise
  • 1½ tsp. Dijon Mustard
  • 1½ tsp. Old Bay seasoning
  • 1 tsp. Fresh Lemon juice
  • ½ tsp. Worcestershire sauce
  • Kosher Salt
  • 1¼ cups fresh breadcrumbs
  • 1 tbsp. fresh flat-leaf parsley, chopped
  • 2 tbsps. unsalted butter
  • 1 tbsp. olive oil

crab cakes

Instructions:

  • Put the crab in mixing bowl and set aside.
  • In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce and salt.
  • Pour the egg mix over the crab and mix gently until well combined.
  • Add in the breadcrumbs and parsley and mix them thoroughly but gently.
  • Cover the mixture with plastic wrap and refrigerate for 1-3 hours.
  • Shape the crab mixture into cakes about 1-inch thick.
  • Brush the griddle with the butter and olive oil over medium heat.
  • When butter begins to froth, add the cakes to the griddle.
  • Cook both sides for 4-5 minutes, until golden brown.
  • Serve with lemon wedges and your favorite garnish.

 

Honey Garlic Chicken Skewers

Any recipe that can be done on a grill outdoors can be done just as well on a good electric griddle! These chicken skewers with a honey garlic glaze are fun to make and fun to eat. The non-stick surface of your griddle makes clean up a snap.

Ingredients:

Marinade:

1 tbsp vegetable oil

1 tbsp sesame oil

2 cloves garlic, peeled and minced

1 thumb-sized piece of ginger, peeled minced

3 tbsp soy sauce

3 tbsp honey

Skewers:

2 chicken breasts, chopped into bite-sized pieces

1 red bell pepper, chopped into large chunks

1 onion, peeled and sliced into squares

1 heaped tbsp sesame seeds

Small bunch of coriander/cilantro, roughly torn

chicken skewers

Directions:

Mix all the marinade ingredients together in a small bowl.

Place the chicken in a plastic sandwich bag or a bowl and pour on three-quarters of the marinade (save the rest for brushing on the chicken during cooking).

Cover and place in the fridge for 1 hour (or up to a day).

Soak your skewers if they’re wooden ones (to prevent them burning) or use metal skewers.

When you’re ready to cook, heat your electric griddle until it’s very hot.

Thread a piece of chicken onto a skewer, followed by a chunk of red pepper, then a piece of chicken and a slice of onion. Repeat until you use up all the skewers and chicken.

Place the skewers on the griddle, and cook for 8-10 minutes until cooked through.

Turn 3-4 times during cooking, and brush with the reserved marinade halfway through cooking. To check the chicken is cooked, slice the largest piece and make sure there is no pink in the middle.

Sprinkle with sesame seeds and coriander.

Some cooks feel that you shouldn’t turn food too often, especially on an electric griddle. This recipe will turn out better if you turn 3 to 4 times and baste each time. Doing this helps get the sauces down between the pieces of meat and vegetables and will give the meat a nice crust, thanks to the honey.

 

Peanut Butter Banana Oatmeal Smoothies

Peanut Butter Banana Oatmeal Smoothie Recipe For A Blender

Which came first, the blender or the smoothie? Historians can argue about that but we want to know who came up with this idea? Peanut butter, banana and oatmeal, all in one smoothie. My three favorite breakfast foods all mixed in a smoothie, what a great way to start the day.

This recipe has a couple of twists that give this smoothie a unique and wonderful taste. I found this recipe online from Food Network Canada. My first thought was “dates? No way.”. Then I tried it and decided they knew what they were doing.

The other twist is almond milk. This gives the drink a natural sweetness without making it taste like an over-sugared milkshake. The almond milk is actually unsweetened but has a natural sweetness that works very well with the banana.

Preparation

This is such an easy recipe. The only real prep work is to soak the dates for about 1/2 an hour. The rest of the recipe is you and your blender.

Ingredients

3 pitted dates

1 ½ cups unsweetened vanilla almond milk

1 cup ice cubes

¼ cup rolled oats

1 frozen banana

1 Tbsp peanut butter

1 tsp cinnamon

A couple of notes: don’t use quick oats, the old fashioned type work much better. I recommend creamy peanut butter, chunky can give the smoothie an unusual texture.

Directions

1. In small bowl, cover dates with warm water. Let soak for at least 30 minutes. Drain.

2. In blender jar, combine dates, almond milk, ice, rolled oats, banana, peanut butter and cinnamon. Blend until smooth.

3. If desired, garnish with additional peanut butter and cinnamon before serving.

Don’t over blend, you may end up with too much froth.

If you don’t have any dietary concerns, swap out the almond milk for half and half.
You will have the best luck if your bananas are ripe or even a bit overripe. If the banana is too firm you may end up with chunks, requiring some additional blending.
One nice thing about smoothies is that you can mix almost anything into one. I have added a handful of chocolate chips to this recipe and loved it! Not healthy but delicious.

Applesauce Pancakes

An Easy Applesauce Pancake Recipe

 

Want an easy, delicious pancake recipe that takes only minutes to prepare? This great dish, from Pioneer Woman, is a breeze to prepare and the results are terrific.

 

While you can mix the ingredients for these pancakes by hand, I found that using my blender made things so much easier! Plus, all of the dry ingredients were perfectly incorporated into the liquids. I ended up with a lump-free batter.

Pancakes are so easy to make using an electric griddle. With no pan edge to work around you can flip the cakes so easily, you will feel like a cooking pro. Because the griddle offers a large, evenly heated surface, you end up with a beautifully browned pancake every time.

Toppings

Have you ever got into an argument with someone about what to put on a pancake? Some claim to be purists and insist only on maple syrup (pure, no artificial flavoring). Others claim that syrup is the worst topping for pancakes, you should use fruit or fruit compote. Yet others demand powdered sugar and melted butter.

There is no wrong answer when you are picking a topping for these pancakes. A dollop of applesauce works well, apple or maple syrup are excellent toppings. Apple is such a versatile flavor, you can top these pancakes with just about anything.

Applesauce Pancakes With Caramel Apple Topping

Ingredients

Applesauce6 pounds mixed apple varieties (Gala , Honeycrisp , Golden Delicious) peeled cored and cut into eighths

1 cup apple juice or water

½ lemon, juice

½ cup light brown sugar

1 tsp cinnamon

Pancakes

3 cups cake flour

3 Tbsp sugar

2 Tbsp baking powder

1 tsp salt

2 ½ cups milk, plus more if needed

2 cups applesauce, recipe follows

1 Tbsp vanilla

¼ tsp cinnamon

2 eggs

Butter, for cooking and serving

Maple syrup, warmed, for serving

Directions

Making The Applesauce

1. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.

2. Purée the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. Yield: 6 to 7 cups.

3. Cook’s Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Making The Pancakes

1. In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.

2. In a separate bowl (this is where I use my blender), whisk together the milk, applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be easy to pour and lump free.

3. Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.

4. Top with butter and drizzle with warm maple syrup.

 

Meatballs With Ginger Soy Sauce

A recipe for easy meatballs with soy ginger sauce that can be made on an electric skillet.

 

Have you ever struggled with meatballs? They seem like they should be so simple, yet too often they turn out gummy or crumbly. I discovered this recipe that calls for cooking the meatballs on an electric griddle before adding them to any sauce. I was skeptical but tried it anyway. Now, I never make meatballs on anything except my handy griddle.

Meatballs are not just round pieces of meatloaf. A good meatball should have a bit of a crust, it should be moist and the flavors should compliment the meat. You can use turkey, beef, pork or veal but you should never have ingredients that overwhelm the taste of your meat.

Usually meatballs are served with a sauce, either for dipping or else drizzled over them. Sometimes you will find them buried in a bowl of BBQ sauce but that is just messy. This recipe has a wonderful ginger soy sauce that can be drizzled on top just before serving.

Ingredients:

Sauce

  • ½ cup dark brown sugar
  • ½ cup water
  • ½ cup soy sauce, preferably Japanese or reduced sodium
  • ½ cup mirin, a sweet rice wine, or ½ cup sake with ¼ cup sugar
  • ¼ cup peeled, chopped ginger
  • 1 teaspoon ground coriander
  • 4 whole black peppercorns

Meatballs

  • 1 pound ground turkey
  • 4 large or 6 small scallions, finely chopped
  • Half bunch cilantro, finely chopped
  • 1 large egg
  • 2 tablespoons sesame oil, preferably toasted sesame oil
  • 2 tablespoons soy sauce
  • Freshly ground black pepper
  • Vegetable oil

Make the sauce first so that it is ready when the meatballs are done. Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though it may take you longer to really get a glaze that will stick to the meatballs. Once it has reduced, strain through a sieve.

Making The Meatballs

Mix the turkey, scallions, cilantro, egg, sesame oil, soy sauce, and several grindings of black pepper in a bowl. Roll tablespoon-size knobs of the mixture into balls. To help keep the meat from sticking to your hands and deforming the balls, wet your hands first. You can also grease them lightly with oil or butter.

Heat your griddle to medium-high heat and brush with vegetable oil. Place meatballs on the griddle and cook, turning, until browned all over and cooked inside, about 8 minutes. Arrange on a platter, spoon a little sauce over each meatball, and serve with toothpicks.

While this recipe calls for ground turkey there is no reason that you can’t use other meats. Ground beef, pork, veal and chicken work just as well. With beef and pork you will want to be aware of the fat content. Meatless substitutes can work as well. The bean based protein that is available performs well, holds its shape and tastes good.