Jenn visits :)
Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with softened butter and warm syrup.
Measure the evaporated milk…
And squeeze in the juice of one whole lemon. If the lemon isn’t a very juicy one, squeeze in the juice of two lemons.
Stir this together and let it sit for a few minutes to thicken.
In a separate bowl, combine cake flour…
Salt. Best added with freaky pink alien claws.
Pancakes taste better that way.
(Don’t be thrown off by the teaspoon here. I used 1 tablespoon + 1 teaspoon, but in the printable recipe below wound up just saying “1 heaping tablespoon.”)
Plenty of sugar! You need to offset the tartness of the lemon.
Back to the evaporated milk/lemon juice mixture: crack in an egg…
Add vanilla extract…
Then zest the lemon…
And throw it in.
Add the wet mixture to the dry ingredients…
Stirring it gently with a fork as you pour it in.
Then throw in a bunch o’ blueberries. I don’t believe in spooning the batter into the skillet, then adding the blueberries to each individual pancake. It goes against my belief system.
And I’m lazy.
And stir until just combined. Splash in a little more evaporated milk if it’s overly thick. It needs to be slightly pourable; not just ploppable.
Then melt some butter…And stir it into the batter. I should have added the butter before the blueberries, but I plum forgot.
Heat a heavy griddle or skillet over medium-low heat and add butter to the pan. Drop batter into the pan with a 1/4 cup measure.
Then cook ‘em on both sides until golden brown.
Stack ‘em up to your heart’s content, top with a big pat of softened butter, and drizzle on the warm syrup.
Grilled Salmon Kebabs
Servings: 4 • Size: 2 kebabs • Old Points: 6 pts • Weight Watcher Points+: 8 pt
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mg
Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
Feels like home… *sigh.
Cheers to the frickn’ weekend! :)
Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.
Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.
Spaghettini with Salami, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.
I LOVE pancit! Must have a recipe for it. Of course, just replace the shrimp with chicken or beef. Heck yea! :)
Pancit Bihon Recipe
8 ounces “Excellent” brand rice sticks
2-3 pieces chicken thighs or drumsticks
1 small green cabbage (shredded in 1/2 inch pieces)
2-3 medium carrots (either shredded or chopped thinly crosswise)
1 small onion (finely chopped)
2 cloves garlic (minced)
1/2 pound shrimp (shelled and deveined)
1 tablespoon canola oil
2 tablespoons dark soy sauce
1 tablespoon fish sauce (optional, add 1 tablespoon soy sauce if not adding fish sauce)
Freshly ground black pepper
Chili garlic oil
Boil chicken in 4 cups of water to make the stock. Once cooked, shred the chicken meat into thin strips. Discard the bones and set the stock aside.
Heat a large wok to medium-high heat. Add canola oil. Stir fry the garlic and onions until the onions turn clear. Be careful not to burn the garlic. Add the shredded chicken pieces and shrimp (if using). Once the shrimp turns pink, add cabbage and carrots. Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.
Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium. Add rice sticks, soy sauce, and fish sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left. Add the meat mixture back into the wok. Lightly stir fry until all the liquid has evaporated. Add freshly ground pepper to taste.
Garnish with a lemon wedge, chopped scallions, and chili garlic oil.
1. For an authentic taste, I recommend using Filipino brands such as Excellent rice sticks (rice noodles with a little cornstarch mixed in) and Lauriat dark soy sauce. Both are available in most Asian grocery stores.
2. I use a well-seasoned wok but most saute pans should work. Just be careful when the stock is drying up as the noodles would stick to the pan. Keep tossing the noodles to keep them from sticking. Although I have not tried it myself, a non-stick pan would probably work well since this recipe does not use a lot of oil.
3. Even though most Asian recipes would tell you to soak the noodles in warm water, boiling the noodles in the stock infuses a more intense flavor and keeps the noodles moist.
4. As with any recipe, adjust according to your taste. I like mine salty-sweet with a healthy portion of vegetables that have a slight crunch to them. For softer vegetables, cook a little bit longer once everything is mixed in the wok.