Pancakes with Strawberry Sauce

These pancakes are so easy to make and they are delicious! Strawberry sauce adds nice balance to sweet dough. Be prepared for your family to be asking you for second and third helpings.

These pancakes also go well with maple syrup, especially if you are not a big fan of a slightly sour strawberry sauce.

Pancakes with Strawberry Sauce

Pancakes with Strawberry Sauce
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1¾ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • ¼ cup sour cream
  • 2 large eggs
  • 1 pound strawberries, diced
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
Instructions
  1. -> Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
  2. For strawberry sauce ...
  3. -> Combine strawberries, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 6-10 minutes. Keep warm; set aside.
  4. For pancakes ...
  5. -> In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  6. -> In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sour cream and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  7. -> Lightly coat a griddle or nonstick skillet with oil. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
  8. Serve immediately with strawberry sauce.

Pancakes with Strawberry Sauce

Posted in Uncategorized | Leave a comment

Roasted Zucchini and Tomatoes

Slow cooker pot roast with mashed potatoes and roasted zucchini and tomatoes 1

3.0 from 3 reviews
Roasted Zucchini and Tomatoes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 zucchini cut in half lengthwise, then cut into ½-inch half moons
  • 2 cups quartered ripe tomatoes
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup olive oil
  • salt and pepper to taste
  • ½ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  3. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

This dish goes well with pot roast and mashed potatoes.

Posted in American | 3 Comments

Slow Cooker Pot Roast

This slow cooker pot roast goes well with Roasted Zucchini and Tomatoes. Feel free to also serve with mashed potatoes or rice.

Slow cooker pot roast with mashed potatoes and roasted zucchini and tomatoes

Slow Cooker Pot Roast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Slow cooker pot roast saves you precious time. Minimum preparation - and the slow cooker takes care of the rest. Designed for busy families!
Ingredients
  • One 4- to 5-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, coarsely chopped
  • 2 yellow onions, thickly sliced lengthwise
  • 2 tablespoons tomato paste
  • 2 cups reduced-sodium beef broth
  • ½ cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 3 carrots, peeled and chopped
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 stalks celery, sliced
Instructions
  1. Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
  2. Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
  3. Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
  4. Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes.
  5. Slice the pot roast, ladle the gravy over it, and serve.

 

Posted in American, Meat | Leave a comment