Monday, November 13, 2017

Mom's Pumpkin Pancakes w/Homemade Cinnamon Spice Syrup

By now, I am sure you guys know what a wonderful cook my little mama is! She collects cookbooks, and within their pages are delicious, special recipes she makes for us whenever she can. Recently, she made us these Pumpkin Pancakes with Homemade Cinnamon Spice Syrup! They were AMAZING! So much so, that I wanted to get the recipe from her and share it on my blog! Fall is the perfect time to whip these up! Try them, and please let me know how you and your family like them! 
Mom's Pumpkin Pancakes w/Homemade Cinnamon Spice Syrup
  • 1 cup flour
  • tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup milk (can use almond milk)
  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 tablespoon vinegar or apple cider vinegar (whatever you have)

For the Cinnamon Syrup
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 t teaspoon baking soda

Mix milk, pumpkin, egg, oil and vinegar in a bowl. In separate bowl, mix flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture.
Heat a lightly oiled griddle/pan over medium high heat. Pour batter onto the griddle, using around 1/4 cup for each pancake. Cook on one side, until bubbles begin to form, then flip. Cook until brown on both sides!

For Syrup:
Melt butter in saucepan over medium heat. Stir in sugar, buttermilk, vanilla, and cinnamon until smooth and bring to boil. Once boiling, simmer for 2 minutes, stirring constantly.  Add baking soda, which will cause the mixture to bubble up. Cook 30 more seconds, then remove from heat.  Allow to cool for 10 minutes before serving -- it will thicken as it cools. 


Sunday, August 27, 2017

My Favorite (Healthy) Cauliflower Fried Rice.

Sometimes you want the comfort of Chinese take-out, and sometimes you want it - minus the sodium and extra calories. This recipe is just that! I love how quickly this dish comes together, especially since I use the frozen riced cauliflower from Trader Joe's that I keep stocked in my freezer! Most bigger grocery stores like Publix and Kroger now have fresh riced cauliflower in the produce section, so you don't have to get your food processor out and dirty to make this! Please let me know your favorite way to used riced cauliflower in the comments! Thanks for stopping by!

  • Coconut oil spray or EVOO spray
  • 2 large eggs, beaten
  • 1 c chopped scallions (I also threw in some red onions I had already chopped; can use either)
  • 3-4 garlic cloves, minced
  • Ginger (dried) to taste, or if using fresh: 1 tbs, finely chopped
  • One 2-lb head cauliflower (or one bag of already riced cauliflower, like the one I used from Trader Joe's) 
  • 3-5 tbs soy sauce or coconut aminos (whatever you have)
  • Red pepper flakes to taste 
  • 1 cup frozen peas (can also use a pea and carrot mix, as well) 
  • 1-2 tsp rice vinegar
  • 2-3 tbs Sesame oil
  • Chopped cashews or peanuts (optional, to top the dish once it's done)

If you are not using already riced cauliflower in a bag, wash and dry your head of cauliflower, then break/cut into smaller florets. Put in food processor and pulse until the cauliflower resembles rice. 
  1. Heat a large nonstick skillet over medium heat and spray with a little nonstick spray. Add the eggs and a little salt. Scramble until the eggs are cooked, then transfer to a plate and set aside. 
  1. Wipe the pan clean, then add 2 tablespoons of sesame oil to the pan, still set over medium heat. Add scallions/onions, garlic, and ginger. I used dried ginger, so I just sprinkled mine of this mixture as it cooked. Cook, stirring often, until softened. Add the cauliflower, 3 tablespoons of the soy sauce, red pepper flakes, and salt to taste. Cook, for about 3-4 minutes, while making sure to stir often. Add the peas and continue to cook until the cauliflower "rice" is tender yet crisp and the peas are warmed through...maybe 4-5 mins. Stir in the rice vinegar (I added this to taste), little drizzle of sesame oil, more scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding anything additional you have already used; I did more red pepper flakes & rice vinegar...and a little lime!) Serve hot, and add any protein you wish! I used shrimp. 
Just remember, most of this recipe - and any recipe, for that matter - is making it suit your taste! These measurements are only a guideline. Taste along the way and add as you see fit! Enjoy!

Thursday, July 20, 2017

Lindsay's Fave Greek Kale Salad.

I think I hit (kale) salad nirvana this week! I know, coming from me - the self proclaimed salad hater - that's a bold statement. If I am going to make, or eat, a salad... it better be EXCITING. Aka: have lots of flavorful stuff in it. This one did not disappoint! I added things from several kale salad recipes that I've made this summer and turned it into the most AMAZING salad I've ever made.

 Don't believe me? See for yourself! I don't measure things in this salad, but I did include some rough measurements if you're so inclined. I just fill a big ol' bowl with kale and get to adding things as I see fit!


1 bunch kale, stems removed and chopped/torn into small pieces
1 cup chopped cucumber (around half of a cucumber)
1 cup cherry tomatoes, halved 
1-2 cups chopped bell pepper (use any color or combo you have; I used green and orange here)
1/4 - 1/2 cup red onion, finely chopped
1/2 cup kalamata olives
2 tbs fresh basil (or sprinkle a little dried basil on top if you don't have fresh)
1/2 cup Artichoke hearts, roughly chopped (I just throw a handful on the salad)
1/2 cup chickpeas (drained and rinsed) 
Feta cheese, to taste (around 1/3-1/2 cup)

Put the torn kale leaves in a big bowl. I like to soften the kale leaves as I prep the rest of the ingredients by drizzling them with a tiny bit of olive or avocado oil then massaging it into the leaves really well. This breaks down the kale a little, allowing it not to be so tough. Add all other ingredients, then toss with a Greek dressing. You can use store bought, of course, or use this simple one I always do: 1/4 cup of avocado or olive oil, juice of one lemon, can also add the zest of the lemon, 1 tsp dried oregano, 1/2 tsp basil, 1/4 tsp dried thyme, 1/4 tsp garlic powder, and sea salt and pepper to taste. Throw all of those dressing ingredients into a jar or small tupperware dish and shake away! Drizzle over salad and toss.

This recipe makes enough for left over lunches, too!

Sorry about the Photobucket nonsense! I've figured out how to get rid of most of them, except for this one. If anyone has any know-how on this matter, let me know! Thanks for reading!