Tag: cup buttermilk

Whole Wheat Pumpkin Pecan Pancakes

Whole wheat buttermilk pancakes made with white whole wheat flour, pumpkin puree, pure maple syrup, pumpkin spice and pecans – a perfect lazy Sunday morning breakfast.

I’m not a big breakfast person, usually a green smoothie^[1], a simple hard boiled egg or some overnight oats in a jar ^[2]is all I need to keep me fueled until lunch. But on Sundays, we wake up a little later and have more time to make a more extravagant breakfast. My kids love pancakes so I often treat them to Sunday pancakes. Now that pumpkin season is here, I’ve been making these nutty pumpkin muffins – they are so good no one knows I use whole wheat flour in place of white flour. Happy Sunday!

Whole Wheat Pumpkin Pecan Pancakes
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 pancakes • Old Points: 5 pts • Points+: 6 pts
Calories: 234 • Fat: 8 g • Carb: 31 g • Fiber: 4 g • Protein: 10 g • Sugar: 11 g
Sodium: 497 mg • Cholesterol: 3 g

Ingredients:

1 cup white whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup buttermilk
3 large egg whites
1/4 cup canned pumpkin
2 tbsp pure maple syrup
1 tsp vanilla
2 tsp oil
3 tbsp chopped pecans
cooking spray
warmed maple syrup, for topping (extra)

Directions:

Mix all dry ingredients (first 5 ingredients) in a bowl.

Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.

Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup.

References

^{^} green smoothie (www.gordon-ramsay-recipe.com)
^{^} overnight oats in a jar (www.gordon-ramsay-recipe.com)

Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

It’s always nice when you start out making one thing,
and it unexpectedly turns into something else, which ends up being far better
than you expected. Such was the case with this quite homely, yet amazingly
delicious sweet corn and wild mushroom spoonbread.

I was trying to do a simple, wild mushroom-studded,
sweet corn casserole to reinforce our holiday side dish repertoire, and before I
knew it, I was eating the best, most flavorful cornbread dressing I’d ever
tasted. Not only that, but we completely eliminated the step of having to make
corn bread first!

Of course, I wish I could do stuff like this on purpose, but
like my golf buddies used to say, “better lucky, than good.” The only drawback,
as I obsessed over in the video, was the less that stellar appearance when it
came out of the oven.

I may try some type of gratin topping next time, but
honestly, this was so wonderful tasting that I can’t even pretend to be upset
over such superficial concerns. I
hope you give it a try soon. Enjoy!

Ingredients for 12 portions:

1/2 cup dried porcini mushroom pieces, softened in 1 cup hot
tap water, squeezed dry

1 stick (1/2 cup) unsalted butter

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

1 teaspoon fine salt

1/2 teaspoon baking soda

1/4 tsp freshly ground black pepper

cayenne to taste

2 large eggs

1 cup buttermilk

1/4 cup milk
1 pound sweet corn, drained well

1/4 cup chopped green onions

oil to grease baking dish

Bake at 350 degrees F. for 30-35 min

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Buttermilk Marinated Roasted Chicken Drumsticks

by Pam on April 29, 2014

When I saw the recipe at Nibble Me This^[1] for this marinade, I knew I would make it. My kids are loving drumsticks lately and I am always on the lookout for new marinade recipes. The marinade took minutes to throw together and I let the chicken marinate for 6 hours. I ended up roasting the chicken instead of grilling and it turned out terrific. The meat was tender, juicy, and flavorful and the kids and my husband gave it a thumbs up. I served these drumsticks with Green Bean Bacon Wrapped Bundles^[2] and Scalloped Potatoes.^[3] Thanks for the terrific marinade recipe Chris!

Combine the buttermilk, Greek yogurt, lime juice, sea salt, freshly cracked pepper, crushed red pepper flakes, oregano, onion powder, and minced garlic together in a large ziplock; mix until well combined. Add the drumsticks to the marinade and place them into the refrigerator for 6-8 hours.

Take the chicken drumsticks out of the refrigerator 20 minutes prior to cooking them. Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Remove the drumsticks from the marinade and season with sea salt and freshly cracked pepper, to taste.

Place the chicken onto the prepared baking sheet then put into the oven. Roast the chicken for 35-40 minutes, flipping them halfway through cooking. Remove from the oven and let the meat rest for 5 minutes before serving. Enjoy!

Print^[4]

Save^[5]

Buttermilk Marinated Roasted Chicken Drumsticks

Yield: 6 drumsticks

Prep Time: 5 min. + 6 hours marinating time

Cook Time: 35-40 min.

Ingredients:

3/4 cup buttermilk
1/4 cup greek yogurt
2 tbsp lime juice
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp red pepper flake
1/2 tsp dried oregano
1/2 tsp onion powder
3 cloves of garlic, minced
6 chicken drumsticks

Directions:

Combine the buttermilk, Greek yogurt, lime juice, sea salt, freshly cracked pepper, crushed red pepper flakes, oregano, onion powder, and minced garlic together in a large ziplock; mix until well combined. Add the drumsticks to the marinade and place them into the refrigerator for 6-8 hours.

Take the chicken drumsticks out of the refrigerator 20 minutes prior to cooking them. Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Remove the drumsticks from the marinade and season with sea salt and freshly cracked pepper, to taste. Place the chicken onto the prepared baking sheet then put into the oven. Roast the chicken for 35-40 minutes, flipping them halfway through cooking. Remove from the oven and let the meat rest for 5 minutes before serving. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Chris at Nibble Me This

References

^{^} Nibble Me This (www.nibblemethis.com)
^{^} Green Bean Bacon Wrapped Bundles (www.gordon-ramsay-recipe.com)
^{^} Scalloped Potatoes. (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)