FATHER'S DAY EASY DESSERT MADE FROM PANCAKE BREAKFAST THE SAME MORNING!!

READY EASY SET GO DADS BREAKFAST AND EASY DESSERT FOR LATER

FATHER”S DAY EASY BREAFAST LEFTOVER BATER MAKES DESSERT!!!  Oh yeah!!!!

This was a total last minute idea.  I know I am out all day tomorrow for father’s day and our girls are not here to celebrate in person – but I know they will be on the phone/sykpe/text etc. (they live in Europe)

So my Job is to entertain him and I have a great day planned. His favorite thing is a dessert.  So after making pancakes this morning of which I eat none, I had left over batter. BOOM: watch how easy this is!!  He LOVED IT!  Fed him Father’s day dessert early!

Based on making true CREPES:  but easier and with the batter from the  morning!!!
Leftover or fresh pancake mix batter - make it and let it sit for at least one hour.

Dash of cinnamon to taste

Drizzle of agave syrup or honey

Butter or light cooking oil: just enough to wipe the pan lightly

10 strawberries sliced

Scoops of vanilla ice cream ( one to each pancake)

A good chocolate Syrup or melted chocolate

I made pancakes (any pancakes you want to make- packaged – or not). So the dessert came from leftover pancake batter. I covered it with wrap and kept it until dinner time.  HMM easy peasy here. 

Add some cinnamon and a little agave (sweetener: of your choice. I recommend honey or agave).  Just a bit. Mix well and bring to room temperature.

Heat a fry pan (non-stick preferred) with a bit of butter or cooking oil.  Swirl the pan and add some pancake batter and swirl pan to cover the bottom with batter.   (KEEP IT THIN – JUST LIKE A CREPE)

Place the pan back on the heat (medium heat) and cook until it bubbles up. Flip over and cook the other side.

Place on plate carefully and cook more.

To assemble:  Place a pancake on plate, top with strawberries and roll jelly roll style. Scoop a big scoop of vanilla ice cream and drizzle chocolate syrup of choice on top.

 Top with more sliced strawberries

 TIPS     Any topping of syrup will work, any ice cream will work.. I DARE your to think out of the box. !!!

Come on it's DAD..what does he like????

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Braised Rosemary, Garlic and Tomatoe Bone-in Chicken Breasts

Braised Rosemary, Garlic and Tomato Bone- in Chicken Breasts

Braising: is a method of cooking. Usually one sears the meat first (dry cooking - cooking the meat at a high heat until browned –it will not be cooked through) and then cooking in a sauce low and slow (wet cooking) Often called “pot roasting”!

How does your garden grow?   Well, mine is great – thanks!

   

    

There is nothing like cooking with fresh herbs and this is the time to plant them where ever you have sunshine.  I have a small patio with containers that I am presently growing: Parsley, Basil, Rosemary, Mint, Hot peppers and lots of tomatoes. I forgot to buy Dill and will plant that and a few more vegetables this weekend.

 

  I want to use some rosemary and some of my tomatoes. I worked up a nice sauce to braise two large bone-in chicken breasts.  (Note: bone-in breasts will give a good depth of taste to the dish rather than boneless chicken breasts.

 

 

 

2 Chicken breasts (bone-in) Salted and peppered

1-2 teaspoons olive oil

½ cup sliced onions

1 tablespoon minced garlic

2 sprigs of Rosemary needles (removed from stem and roughly chopped)

1 teaspoon chopped basil

A bit of chopped jalapeno peppers (optional)

2 cups chopped fresh tomatoes preferred (I had only a handful of fresh and had to add some canned)

Sear chicken in the olive oil until browned on both sides (high heat).

 

Remove the chicken  from the large fry pan and add garlic and onions to the pan.

 

  Sauté on a bit lower heat for a few minutes. Add herbs and sauté another 2 minutes.

 

Lower the heat and add tomato and cook another 3-4 minutes so the sauce begins to incorporate all the flavors. 

Add the seared chicken (nestle into the sauce) and lower heat to medium –low and cover and simmer for 40 minutes or so (turn the chicken 1-2- times)

TIPS:

·        The dish is about Rosemary with chicken... so think about other veggies you might like to put in the dish. I usually think more “root” veggies with rosemary and I think a potato chunked and placed in the sauce might sound good.

·        This was so fresh and the rosemary scented the home so nicely and it gave me a calm and serene feeling. Do not mess it up with a bunch of other items!

 

 

 

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Baked low calorie Simple Salmon Cakes

Baked low calorie Simple Salmon Cakes -

I love salmon but often tire of the same recipes. I however always want to boost my Omega 3’s.  Salmon cakes are marvelous fried but to lower calories I used very little bread filling (only a tad of panko crumbs) and bake the patties instead of frying them.  I choose to lighten the taste and keep them simple this time rather than add Worcestershire sauce, lots of old bay, strong onions, celery and lots of dressing (mayo/mustard/hot pepper sauce) inside them.  The taste of these cakes highlight the natural salmon taste as the winning flavor.

1 pound salmon

1 egg - beaten

2 tablespoons red pepper minced finely (for color and just a bit of taste)

1 shallot minced

2 tablespoon capers

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

Juice of half a large lemon

1 tablespoons panko bread crumbs

½ teaspoon old bay seasoning

1 teaspoon minced parsley or ½ teaspoon dill

Salt and pepper to taste

Sprinkle of bread crumbs to just top the patties and a drizzle of olive oil.

With the edge of a sharp knife or tongs of a fork scrap the salmon so it shreds. Place in a mixing bowl.  Add all ingredients and toss to mix but not to make it too mushy.

Form into balls of equal size  (4-5) and place on oiled or sprayed with non-stick spray baking sheet. Once all balls are made (I made five) push down lightly to form patties.  Sprinkle with a light coating of panko bread crumbs and drizzle with olive oil.

Bake at 375 for 8-10 minutes. (just cooked and slightly pink inside).  Turn to broil and broil another 2-3 minutes to brown topping.

TIPS:

·        I served them on a lovely bed of mixed salad greens with olives, tomatoes etc with a light vinaigrette dressing.

·        Leftover patties will make a nice cold sandwich with a wasabi and avocado dressing

·        If you use dill in the patties, I suggest a creamy dill dressing

·        DO NOT overcook, as these are drier than a fried and heavily laden patty with more mayo/mustard dressing.

(PS: Canned salmon is a very easy short cut - watch for bones)

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

 

Chinese Fried Black Rice

                                                      Chinese  Fried Black Rice (The Forbidden Rice)

Black Rice was once revered so highly that if one was caught stealing it, they were put to death. (ie: The name Forbidden Rice)

I had heard about black rice and its value in being higher in iron and trace minerals than white rice and supposedly to have a great nutty taste, so I bought a bag a while ago. I decided to make some Black Fried Rice.  Fried Rice recipes can easily be changed up as to what you want to mix in.  As I am serving this with General Tso chicken, I thought a vegetable one would be best.

One cup of black rice

2 cups water

Good drizzle vegetable oil

Drop of sesame oil

1 carrot diced

1/2 onion diced

1 stalk celery diced

½ frozen peas

2 tablespoon soy sauce

2 cloves of chopped garlic

1 eggs beaten

Cook rice (boil water add rice, cover lower heat to simmer and cook until fluffy abut 25 minutes) Set aside to cool

In large pan heat 2 oils and add vegetables, garlic and onion. Stir fry 3-4 minutes. 

 

Add spices, soy, fish sauce and beaten egg and scramble. 

 

Add rice and stir fry another few minutes.

 

 

TIPS

 ·        Add zucchini, squash, green pepper, mushrooms etc chopped

 

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

MOCHA CHOCOLATE CHIP COOKIE CAKE

MOCHA CHOCOLATE CHIP COOKIE CAKE

 

I had my ladies group of friends in for a lovely luncheon recently.  They drove a good distance  to see me and a fabulous desert certainly was going to be on the menu!   Well, here is ONE!! Super great!

 I posted before some of the luncheon menu/recipes, but saved one UNBELIEVABLE Dessert recipe for you all.    I must say this is not mine.. I changed it a bit - basically not much, but it is a major keeper!

(This is prompted by my sweet friend Chase, who asked for a good dessert recipe: Chase this is for you) Chase: never fear my “special easy no-brainer cake recipe is coming.. But if you want to really wow that man/friend? Etc..!!  Try this!

2 cups cold heavy cream

12 ounces mascarpone cheese

1/2 cup sugar

1/4 cup coffee liqueur

2 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

3 (8-ounce) packages chocolate chip cookies

Whisk the cream, mascarpone, sugar, liqueur, cocoa powder, espresso powder, and vanilla slowly then on high speed until peaks form.

 

 

 

 

 

Place chocolate chip cookies flat in an 8-inch spring form pan, covering the bottom as much as possible) Spread a fifth of the mocha whipped cream evenly over the cookies.

 Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sorry I cannot remember where I got this.

NO TIPS HERE.. not my recipe and it is amazing as it is!

Seafood and Vegetables in light Avocado Sauce

Seafood and Vegetables in Light  Avocado Sauce over Pasta

 

I had two cooked lobster claws leftover from my Lobster salad dinner and needed to use them.  I found some frozen shrimp, squid and then looked for a few vegetables.  Then there was this lone half of avocado that needed to be used! Hmm....  As I started with the lobster in mind, I did not want to make an over-powering sauce.  A little Avocado ( no cream needed) a bit of cream cheese; again to get a creamy but a light texture.

Well, it surprised me, but I LOVED IT.                                                           Serves four.

3 tablespoons Olive Oil

2 tablespoon butter

½ small onion chopped finely

1 tablespoon minced garlic

½ cup or so chopped snow peas (trimmed first)

5-6 six quarter sized tomatoes chunky

10 peeled and deveined shrimp

4 squid, cleaned and sliced in small rounds

Meat of two lobster claws (optional)

2 tablespoons minced parsley (keep a small bit to garnish at the plate)

1 tablespoon fresh basil minced

1/8 teaspoon red pepper flakes

½ cup white wine or seafood or chicken broth

2 tablespoons cream cheese

½ Avocado

Pasta enough for two

Boil water and begin to cook your pasta of choice to el dente stage.

Melt butter in olive oil and butter together and sauté the onion, garlic, parsley, basil, tomato and snow peas. Add shrimp and squid and cook 2-3 minutes until the shrimp begin to curl and turn pink.  Add the wine and cream cheese  and avocado and cook another 2-3 minutes.  

Add a bit of the pasta water if too dry. Add cooked lobster claws and stir/cook another minute. 

Add pasta to the pan, swirl to heat all together, plate and top with part of the parsley leftover and grate parmesan cheese on top.

TIPS:

1.      Change up any fish to the sauce
2.      Add other vegetables then just the snow peas and tomatoes (your choice)

3.      Asparagus and peas would be nice

4.      A bit of cream will make it a richer sauce ( but sometimes with rich shell fish a heavier sauce is not warranted and detracts from the elegant fish)

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

SPRING SALAD WITH LOBSTER TAIL AND AVOCADO

SPRING SALAD WITH LOBSTER TAIL AND AVOCADO

 

 

This is for TWO.

Lobster was at an amazing price this weekend due to the Memorial Day holiday, so we could not pass up buying few.  I have the super market steam them for me to make sure I don’t over or under cook them.  Go to the counter first thing as you walk in and order them steamed and then you will have 20 minutes until them are finished... bagged. .ready to go!   

I bought three; one each as a full meal and one to use separately, as in this recipe which just uses the tail for the two of us.

The rich taste of lobster, creamy avocado, crispy snap peas, peppery arugula earthy beets, crunch of flax seeds and spice of the onion, all add zip to a simple salad, making it the prefect dinner.

1 ½ cups arugula

1 ½ cups romaine lettuce chopped

½ avocado sliced

¼ cup chopped tomatoes

1/4 cup snaps peas cut in thirds

1 tablespoon flax seed

5 small canned beets sliced

¼ cup canned green beans (had leftover ones)

2 tablespoon minced onion

1/8 cup shredded cheddar cheese

Juice of ½ big lemon

Salt and lots of pepper

1 lobster tail shelled and cut length-wise down the middle.

I used a homemade balsamic ;Dijon mustard; a touch of agave syrup vinaigrette. (Your choice)

I make and leave my dressing in a used Dijon mustard jar  (getting all the little mustard bits leftover) for easy use.

Mix all but lemon, avocado and lobster together and then squeeze lemon on the salad and toss.  Shake dressing and put on salad  and toss well (enough to your liking but do not over dress).
 

 

Plate and place avocado slices and lobster tail piece on top.

 

 

 

 

 

Other than TIPS today, as salads make it easy to add or take out any item, I have two stories.

1:  ODE TO MY GALS!  I can’t eat lobster without thinking of my daughters and feeling a bit guilt!  They are living in Greece and lobster (Maine) is not on the menu!  Both of them LOVE lobster. I adore the claws most of all and usually  when we all eat lobster I am filled after eating just the claws.  But the rest of my lobster never went to waste but fueled a bidding war between my girls!  Those gals can eat lobster!

2: When in high school, so very many years ago, I spent 10 days at a home of a friend in Maine.  Each time we had lobster, as they were placed head first into the boiling water; little screams were omitted from the kitchen.  To this day I still do not know if the poor lobbies do scream or not or whether my friend’s dad played games with me.  That is why I have the store steam them for me!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand