Recipes

I’ve seen recipes for savory pancakes on Pinterest for  a while now but last night I actually made some!  I found a few different great recipes for corn pancakes/griddle cakes and the idea of them paired with crunchy chicken?  Well that makes my mouth water NOW and I’ve already eaten them! lol

Now with all of the great recipes from blogs like #SmittenKitchen, #ThePioneerWoman, #RecipeGirl and #CornAndQuinoa what’s a girl to do?  Part of my challenge with Pinterest is that I pin so much and then I can’t decide which version of things to cook/make/bake!

So yesterday I decided I was just going to make up my own! I skimmed my pinterest pins, scoured through my google search and voila!  wrote my own version of savory delicious corn cakes using all of my pinned and found recipes as inspiration.

I hope you try it…tweak it and make it your own…and come back and share a pic (and maybe your changes too) with me!

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Bacon Leek Corn Cakes

Ingredients:

6-10 slices nitrate free bacon, cut into 1/2-inch pieces (I like to use clean kitchen shears then put right in the dishwasher!  How many slices depends on whether you want to use some as toppers or not)
1/2 medium onion, finely chopped
1 cup all-purpose flour
2 tablespoons chopped fresh leek
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon melted unsalted butter
1 cup frozen or fresh corn
1/2 cup shredded Monterey Jack or Cheddar cheese
warm maple syrup (my choice) or sour cream (my husband’s preference) for serving

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Set aside 1-3 Tbs  of the bacon mixture for topping the corn cakes upon serving.   You can do this step earlier in the day or up to 2 days in advance to save time the night of cooking!

2. While the bacon is cooking, combine the flour, leeks, baking powder, salt and cayenne in a medium bowl. Stir in the milk, egg and melted butter, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be super thick, almost dough like. If it makes you nervous or you want them thinner than what is pictured, just add some extra milk to thin out the batter!

3. Heat and grease a griddle or large skillet. Plop a spoonful of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Be sure the batter looks “dry” so you’re sure the cakes are cooked through.  Repeat with the remaining batter.

4. Serve corn cakes topped with a bit of the reserved bacon/onion and warm maple syrup OR topped with a bit of the reserved bacon/onion and a dollop of sour cream.  Serve on their own or with some crunchy fried chicken.

Definitely this is some GOOD FOOD!

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LENTIL SOUP

I woke up to 25* temperatures and a dusting of snow today…yes it’s March 25th (2014)  even though it feels like January!  J woke up to feeling yucky so I thought it would be a great day for some soup!

Here is the easiest Lentil Soup recipe I’ve come up with:

Ingredients:

2 bags dried lentils

14 oz water

2-3 small onions, chopped

3 carrots, chopped

2-3 stalk celery, chopped

2-3 garlic cloves, minced

Fresh ground salt & pepper

28 oz crushed tomatoes

2 tsp red wine vinegar (optional)

Directions

Rinse lentils and place in crock pot.  Add all other ingredients except the tomatoes and vinegar.  Cover and cook on low 7-8 hours.  Add tomatoes and vinegar, then cook 15 min on high.

Serve with hot crusty bread or naan…Yum!

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