Elvis would approve
We like to think Elvis was doing this a long time ago in a galaxy far far more awesome.
Peanut Butter Pancakes
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 cup smooth peanut butter
- 1 egg
- 1 tbsp vegetable oil
- 1 cup milk
- maple syrup
- banana slices
- candied bacon
In a small bowl, whisk peanut butter and other wet ingredients until smooth. In a larger bowl, mix dry ingredients. Make a well in the center and add wet ingredients. Stir to incorporate. Cook on a griddle or a hot frying pan. Cook in batches, pouring about a quarter cup of batter on at a time. When you start to see bubbles flip. Cook until golden, about two minutes on each side. Divide between two and four plates. Top each stack with desired amount of maple syrup, banana slices and candied bacon.
Speaking of Elvis: They called him the King for a reason.
Tomatoes are only truly delicious for a short time of the year. These meals make the most of juicy tomatoes straight from the garden.
Stuffed Chicken Breasts with Roasted Tomatoes and Squash
Brighter than the sun, almost
Tomato Bacon Quiche
Tomato and Squash Bake
That is a slice of heaven or wherever you hang your hat spiritually
Another really healthy vegetarian offering
Polenta Topped with Roasted Chicken, Tomatoes and Peppers
Forget store bought air freshners, roast a couple tomatoes and peppers and the house will smell great
Tomatoes baked in Eggs
Like an egg pie
Another use for the super food bacon
We’ve wanted to jazz up our deviled eggs ever since Jed over at Sports Glutton posted a fantastic looking recipe for jalapeno deviled eggs with candied bacon way back in December. What can we say sometimes recipes stick in our craw or stay our pinterest boards for awhile. Thanks for the inspiration Jed.
Jalapeno Deviled eggs with Candied bacon
- A dozen hard-boiled eggs, cut lengthwise
- 1/2 cup mayonnaise
- 1/4 cup mustard, we used a spicy yellow, but a grain or Dijon will do
- 1 tsp or more horseradish sauce
- 2 grilled jalapenos, diced (about four teaspoons total)
- salt and pepper to taste
- 1 tbsp fresh chopped parsley
- 2 slices candied bacon, chopped
Mash the yolks, mayonnaise, mustard and horseradish until incorporated. Season with salt and pepper. Stir in peppers. Using a spoon or piping bag fill egg whites. Garnish with candied bacon. Refrigerate until ready to serve.
Bacon is a super food
This is a very simple recipe. The finished bacon can be stored in an airtight container in the refrigerator for at least a week.
- 3/4 lb thick bacon (10 slices)
- 1/4 cup brown sugar
- Black pepper
Heat oven to 325 degrees. Place a sheet of parchment paper on a baking sheet. Coat bacon with sugar and spread out over paper in one layer. Crack fresh pepper over bacon and then cover with a second sheet of parchment. Bake until crispy, about 30 minutes. Remove from oven and let cool completely. Bacon will get crispier as it cools.
Fancy pants stemware not required
Here is a refreshing way to spend the afternoon. Make sure to use homemade creme de menthe.
- 3 cups ice
- 1 cup creme de menthe
- 2 cups strong espresso room temperature or cold
- 1/4 cup Kamora
- 1/2 cup whole milk
Put everything into a blender and pulse until smooth and creamy. Keep blended drink in the freezer until ready to pour.
So many peppers, so many filling options
This is yet another way to stuff peppers that takes advantage of how pintos break down into creamy yumminess when cooked twice. Use any color of pepper you want, just choose ones that can stand up on their own.
Peppers Stuffed with Pintos and Corn
- 4 whole peppers tops sliced off and cleaned out
- 1 cup white rice
- 1 cup grilled corn kernels
- 2 jalapenos diced fine
- 3 green onions chopped fine, white separated from green
- 2 cups cooked pinto beans
- 16-24 grape tomatoes quartered
- 2 cups chicken stock
- 3 tbsp chopped cilantro
- 1/2 tsp turmeric
In a large oven safe saute pan melt 2 tbsp butter over medium low heat. Add white part of onion and jalapenos and saute until softened. Add rice and stir to coat. Add corn, turmeric, 1 tbsp cilantro, beans and stock. Bring to a boil then place in an oven at 350 degrees and cook until all liquid is absorbed and rice is fluffy, stirring every so often, about 30 minutes. Lightly coat peppers in olive oil. Remove for oven, stir in green parts of onion, tomatoes and remaining cilantro. Season with salt and pepper and spoon filling into peppers. Place tops on top and bake until peppers are browned on a baking sheet, about 20 minutes. Top with sliced cheese if desired and bake until it melts or serve without.
Simple is always a good way to be
Figs are really starting to come in down here and one of Katherine’s coworkers brought her a batch he’d pick from his own tree. They needed to be eaten that night, but who has time for elaborate desserts after work? We’d had such luck popping them under the broiler that we decided to do it again. This is a more savory dish and would work well with grilled meat or as a less-sweet finish to a nice meal. She shared the recipe with her coworker who provided the figs and he said he loved them warm, but loved them even more once they’d cooled about 30 minutes. (Ours were gone long before then!)
Figs with Honey, Olive Oil and Sea Salt
- 1 pint fresh figs, trimmed and washed
- 2 tbsp honey
- 1- tbsp extra virgin olive oil (enough to thin the honey for coating)
- 1/2 tsp sea salt
Spray a baking sheet with cooking spray. Heat broiler to high. Whisk honey and olive oil together and toss with figs. Arrange in a single layer on baking sheet. Sprinkle with sea salt. Broil for five minutes. Serve warm.