Evey once and a while I like to post some of the best recipes I have come across. Today I tried out 2 new recipes and they were excellent! I also think they are pretty thrifty! Both come from a great blog I cam across called Big Bite Appetite. You need to check out her blog because I think you will find a lot of things you will enjoy making.
First, I tried these feather-light pancakes. I made them for breakfast this morning and they were a big hit! Even after me, my husband, and 2 boys ate breakfast, I still had 22 pancakes left to freeze! We will be eating these for breakfast again tomorrow!
Pancakes
- 2 ¼ cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 2 eggs (beaten)
- 2 cups milk
- 1/4 cup oil
Directions
- Mix all ingredients with wire whisk until free of lumps. You can add a little more flour or milk depending on if you prefer you batter thick or thin.
- Spray a frying pan or griddle with Pam.
- Heat pan over medium heat.
- I pour the batter into a measuring cup and pour into the frying pan. You could also scoop it out with a small measuring cup.
- Heat until the edges are a little dry and there are several popped bubbles.
Next I made Sopa Seca for dinner. Also a huge hit! My 19 month old had 2 bowls full! I did alter the ingredients a little because I did not have them in the house. It was still excellent and I look forward to the leftovers tomorrow.
Sopa Seca
- 1/4 cup extra-virgin olive oil, plus extra for pan (I just used canola oil)
- 12 ounces fideos, uncooked (Mexican vermicelli) (you could just break up spaghetti into very small pieces.)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 1/2 cups canned crushed tomatoes
- 1 1/2 cups chicken broth, homemade, or low-sodium canned
- 1 teaspoon salt
- Freshly ground black pepper
- 2 cups shredded cooked chicken
- 1 cup grated cheddar cheese (4 ounces)
- Mexican crema, or sour cream thinned with a bit of milk
Directions
- Preheat oven to 375F.
- Brush a large casserole dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them, until golden brown, about 5 minutes. Set aside.
- Add the onion to the skillet and cook over medium heat, stirring until golden brown, about 7-9 minutes. Stir in the garlic, and oregano for about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until it thickens, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Water can be added to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.
- Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. Serve with some crema drizzled over the top.
Make sure you check out her blog because she has some great photos! Thanks to Big Bite Appetite for these great new recipes to add to my rotation!
