Saturday, January 30, 2021

Best Buttermilk Pancakes - Super Easy

Best Buttermilk Pancakes

Best Buttermilk Pancakes

Yield: 2 Servings
Author: Naples Foodies
The best buttermilk pancake recipe! I always swirl in some preserves or jam!

Ingredients

Instructions

  1. Make sure the egg and buttermilk are at room temperature.
  2. Preheat and lightly grease a large cast iron skillet.
  3. Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
  4. Very IMPORTANT - LET BATTER REST FOR ABOUT 10 MINUTES BEFORE MAKING THE PANCAKES, AND USE A CAST IRON PAN!!
  5. Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Notes:

I swirled in organic whole blueberry preserves!

 





Tuesday, January 26, 2021

Roasted Corn - Snap Pea Salad

Roasted Corn - Snap Pea Salad

Roasted Corn - Snap Pea Salad

Yield: 2 Servings
Author: Naples Foodies
Good and Crunchy!! So refreshing, reminds me of when I raided summer gardens in Ohio when I was a kid. Enjoy! You can modify the measurements of the below, just throw it together! You can’t go wrong.

Ingredients

For the Salad:
For the Vinaigrette:

Instructions

  1. In a small bowl, add some of the Champagne vinegar, maple syrup, olive oil, freshly squeezed orange juice, salt, and 1 teaspoon of freshly grated garlic. Whisk the ingredients together until thoroughly combined.
  2. Using a knife, remove all of the kernels from your ear of corn.
  3. Drizzle a tablespoon of olive oil in a skillet over medium heat. Add the corn and a pinch of kosher salt.
  4. Roast the corn for about five minutes, stirring constantly with a wooden spoon until all sides of the kernels are lightly toasted and slightly caramelized.
  5. Next, slice about five whole snap peas into rings and add them to a small bowl. Slice red onion in very thin slices, then cut up in bit size pieces.
  6. Once the corn is fully roasted, add it to the bowl with the snap peas and onion.
  7. Drizzle your preferred amount of vinaigrette over the peas and corn and use a spoon to combine.
  8. Top the salad with a generous sprinkle of feta cheese, and enjoy!

Monday, January 25, 2021

Lemon Ricotta Pasta Bowl

Lemon Ricotta Pasta Bowl

Lemon Ricotta Pasta Bowl

Yield: 4-5 Servings
Author: Naples Foodies
I like to add additional Lemon Zest!

Ingredients

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  2. In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
  3. Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
  4. Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

Sunday, January 24, 2021

Chocolate Dump It Bundt Cake

This recipe surprised me!  Frosting is a bit funky, made with semi-sweet chocolate and sour cream.  Depending on how sweet you like your frosting will determine if you actually like it.  Personally, for my own taste, next time I will use milk chocolate chips for the frosting.  Overall the cake was amazing.


Click below for a link to the recipe I used.

RECIPE LINK