Carrot Pancakes

Carrot Pancakes with honey butter syrup
 The pretentious pancake

This pancake would be great for brunch, or as an appetizer. It is sweet more like a carrot cookie, and contains all of the good sweet stuff that is contained in carrot cake (except for cream cheese.)  I made this for dinner, but it would have been much better for a brunch. This would make a great appetizer when made as a silver dollar pancake and served with honey butter syrup on the side.

Carrot Pancakes

1 1/4 Cup flour
1/4 Cup walnuts, toasted
2 Tsp baking powder
1 Tsp cinnamon
1/4 Tsp slat
1/8 Tsp nutmeg
Dash of cloves
Dash of ginger
1/4 Cup brown sugar
3/4 Cup butter milk
1 Tsp canola oil
1 1/2 Tsp vanilla
2 Large eggs, slightly beatn
2 Cup grated carrots
------------------------
Syrup
3 Tbsp butter
2 Tbsp honey

1.  Shred carrots and toast walnuts

2. Combine flour, walnuts, baking powder, cinnamon, salt, clove, and ginger

3. Add brown sugar

4.  Add buttermilk

5. Add eggs and vanilla

6. Add carrots, shred finely

7. Spray pan, and cook like pancake. Press after turning.

For the syrup, melt together the butter and honey.

And enjoy. I think that honey butter is so good that it will make anything taste good.  I hope that you all enjoy.

One Love,

Virginia

Light King Chicken Casserole

Light King Chicken Casserole

This a spicy little dish with a complete full flavor. It had a tex-mex flavor with a excellent consistency for a casserole. It is packed full of fresh vegetables and herbs, which give it a fresh clean flavor.

I wish that I would have gotten a better picture, but it seems like I didn't take an end picture. I can assure you that it looks better that this picture that I have to the right.

Light King Chicken Casserole

1 Large shallot, or one medium onion
1 Large green pepper
2 C. cooked chopped chicken breast
1 10 oz can cream of chicken soup
1 10 oz  can cream of mushroom soup, garlic
1 10 oz can of diced tomatoes and green chilies
1 Tsp chili powder
1/2 Tsp pepper
1/4 Tsp garlic powder
12 Corn tortillas
2 Cups of shredded cheddar

Prep: 20 minutes
Cooking time: 35 minutes

1. Saute shallot and green pepper.  Cook until lightly tender, so the vegetables remain slightly crunchy
2.  Stir together shallots, green peppers, and soups.

3. Stir in can of tomatoes and green chilies

4. Stir in chili powder, pepper, and garlic powder. Remove from heat.

5. Line bottom of casserole with corn tortillas.

6. Pour mixture over tortillas.

7. Layer with chicken and cheese

8. Repeat layers, end with cheese.

Bake at 350 degrees for 30- 35 minutes

That's it! This is relatively low fat, if used with low fat cheese.  I liked it! We all liked it. I hope you have a wonderful day.

One Love,

Virginia

Steamed Baby Carrots with Ginger Garlic Butter

Steamed Whole Baby Carrots with Ginger Garlic Butter

When my little boy was small, he loved carrots. He could not get enough of them.  Now, he won't hardly touch them.  I made this not thinking that he would eat them at all, especially with a ginger garlic butter on them. Sometimes I think fresh ginger and garlic can have an overpowering flavor that children might not like, but this was great. Alex ate all of his carrots, "Just like a bunny."  Score one for the mama team.   

These were very easy to make, and very tasty. I used fresh garlic and ginger, but I imagine that dry spices can work too.  It was very sweet with a very light spice to it. I hope that you all enjoy.

Steamed Whole Baby Carrots with Ginger Garlic Butter

2 Cloves of garlic, minced
1 lb whole baby carrots with stems, peeled
1 Tbsp butter
1 Tsp Fresh ground ginger
1 Tbsp lime juice
salt to taste

Prep Time: 5 Minutes
Cooking Time 10 Minutes
Makes 6-8 whole baby carrots


1. Mince garlic and grind ginger
2. Peel carrots, leave stems on, trim stems so that there are only 3 to 4 inches left.

3. Steam carrots, cover 10 minutes

4.  While carrots are steaming, melt butter in large pan over medium heat.

5. Add garlic and ginger. Cook, this usually takes under a minute. Remove from heat.

6.  Stir carrots and remaining ingredients together.

There you have it. This will make one small bunch of baby carrots.  The original recipe calls for 1 Tsp of fresh cilantro to be mixed in before serving. I'm not a huge fan of cilantro, so I omitted it here.  I hope you all enjoy!

One Love,

Virginia

This is from an adapted recipe on myrecipes.com