Come and get it!

Subscribe to get the scoop on all the latest juicy bits.

The Amiable Cooks

Just another WordPress site

Butter Syrup (aka Sweet Nectar From Heaven)

by Leave a Comment

butter-syrup-pancakes-close-up-1-2

There are all kinds of pancakes. There are “healthy” pancakes and there are… dessert pancakes, like these Almost-Famous Cheesecake Pancakes:

almost-famous-cheesecake-pancakes-strawberry-cheesecake-1

There are festive pancakes:

heart-or-valentines-day-pancake-1

And savory pancakes:

blue-corn-pancakes-wedge-cut-out-1

And, since we’re on the subject, there are ethnic pancakes, like these Baked Blintzes with Fresh Blueberry Sauce:

1

This Pear Dutch Baby:

Pear Dutch Baby-1

And these nutella crepes:

nutella-crepes-1

But we digress. We are here to discuss syrup. What we are trying to get at is that there are many kinds of pancakes and ONE syrup that is good enough to be poured over any of them. Affectionately referred to as “Sweet Nectar from Heaven” or “Liquid Gold” at our house, this syrup is just perfect but very simple. We were introduced to this paragon of all syrups when a friend served it at a church-related breakfast. Now, if you were invited to an event put on by this particular friend (Audrey), you knew you were going to behold something truly special – from the food to the decor to every tiny detail imaginable. Pancakes were on the menu and we drizzled some foamy substance that we assumed was syrup onto our stack of cakes. One bite… unearthly. Two bites, then three… what is IN this magical concoction? We haven’t been able to purchase syrup ever since.

We’re not going to pretend that it’s healthy (isn’t syrup just sugar in liquid form by definition?), but you don’t need much to transform the most basic of pancakes into something truly remarkable (and hold buttering your cakes – you’ll get plenty of butter in the syrup). With butter and vanilla as the prominent flavors here, it smells amazing and tastes even better, making it totally acceptable to drizzle over a boxed pancake mix – the syrup will make them seem homemade.

butter-syrup-being-poured-on-pancakes-1-1

This syrup is extra fun because it fizzles and turns frothy when you add the baking soda. If the idea of a frothy syrup doesn’t sit well with you, fear not. After a few seconds, it looks pretty normal:

butter-syrup-less-foamy-on-pancakes-1

butter-syrup-collage

Butter Syrup (aka Sweet Nectar From Heaven)
 
Print
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Ingredients
  • 1 stick (or ½ c) butter
  • ¾ c sugar
  • ½ c buttermilk (or ½ c milk mixed with ½ tsp vinegar)
  • 1 tsp baking soda
  • 1 tsp vanilla
Instructions
  1. Combine butter, sugar and buttermilk in a small sauce pan and melt over medium heat.
  2. When it comes to a boil, remove from heat and add the baking soda and vanilla.
  3. Stir until foamy.

 

Spinach-Bacon Salad with Chicken (and Grilled Bread)

by Leave a Comment

spinach-bacon salad with chicken, whole salad-1

grilled bread-1

You see artistic photos of colorful salads on social media all the time… and they don’t turn out to be half as good as they look. THIS is not one of those salads. This Spinach-Bacon Salad with Chicken is every bit as delicious as it is beautiful. This dressing is the healthful version (only 440 calories for this salad!) of an avocado ranch dressing, made up of avocado, shallots, tarragon, white wine vinegar and buttermilk. The balance of sweet and savory (as well as wonderful texture) is perfection here, thanks to some pepitas, grapes, shallots and bacon. Speaking of perfection… have you ever tried grilled bread? Something fantastic happens to certain foods as they almost burn. There is a scientific explanation for this reaction, which we’re not going to pretend to understand, but it has something to do with how the sugars and amino acids on the foods’ surface react to high heat. All we know is that the result is spectacular, and bread is no exception. Give it a try with this salad and prepare to fall in love.

grilled bread, on the grill - 1

Tips (unsponsored):  We love the peasant bread we find at Costco for grilling. Tarragon isn’t the most common herb but it is well worth the search – we find ours at Sprouts. Call ahead to your local grocery stores to see who’s got it in stock. If you don’t eat many pepitas (pumpkin seeds) at your house, just grab the amount you need for this recipe in the bulk section at Sprouts.

spinach-bacon salad with chicken in a bowl-1

Have your kids help you top each salad with chicken, bacon and pepitas. As you prepare and enjoy this salad with those you love, teach them a few things about some of the ingredients:

  • Spinach is high in vitamin K, which helps your bones stay healthy.
  • Pumpkin seeds (or pepitas) have lots of the healthy fatty acids that helps to lower the bad cholesterol in your blood and raise the good.
  • Avocados provide your body with B vitamins, which helps it to fight off infections.
  • Shallots have anti-viral qualities, which help keep you from getting sick.

spinach-bacon salad with chicken, shallots-1

This salad has nothing whatsoever to do with Costa Rica, but we don’t make much Costa Rican food round these parts so let’s learn a few things about it and it’s people:

  • Children go to college at age 15. Education is very important in Costa Rica.
  • Costa Ricans LOVE water sports.
  • Casadao, made up of rice, cabbage, beans, meat and plantains, is a favorite dish.

spinach-bacon salad with chicken collage

To grill the bread, simply place thick slices of peasant bread on a grill over medium-high heat and cook for about 3-4 minutes per side, depending on how dark you like it.

From: Spinach-Bacon Salad with Chicken

Spinach-Bacon Salad with Chicken (and Grilled Bread)
 
Print
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $19
Serves: 4 servings
Ingredients
  • 4 slices bacon (prefereably applewood smoked, a TAC suggestion)
  • 2 shallots, thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 avocado
  • 1 cup buttermilk
  • 1 tablespoon chopped fresh tarragon
  • Kosher salt
  • 2 large skinless, boneless chicken breasts (about 10 ounces each)
  • Freshly ground pepper
  • 10 ounces baby spinach (about 7 cups)
  • 1½ cups seedless red grapes, halved
  • ¼ cup salted roasted pepitas (hulled pumpkin seeds)
Instructions
  1. Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
  2. Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and ½ teaspoon salt in a blender; set aside.
  3. Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2½ minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
  4. Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.
Nutrition Information
Calories: 440 Fat: 19 g Saturated fat: 5 g Carbohydrates: 29 g Sodium: 660 mg Fiber: 7 g Protein: 40 g Cholesterol: 105 mg

 

Classic Green Bean Casserole (plus video snippet on frying the onions)

by Leave a Comment

Green bean casserole fat hand-1

Eating this dish has us asking why on earth we save green bean casserole for ONE time a year?! Sure there are lots of variations of this classic Thanksgiving dish, but we would venture to say that most people want to experience some nostalgia when eating a green bean casserole alongside their turkey. This recipe is the best “from scratch” version we’ve made thus far: the fried red onions are FANTASTIC and deliver the perfect amount of needed tangy saltiness, and what’s underneath is exactly what one tends to want in this traditional dish.

Green bean casserole plated-1

Now, let’s be honest and point out that this might not be the right option for you if you have multiple things going on come Thanksgiving morning, as it takes much more time and effort than does the canned version. If green bean casserole is more of a novelty item on the table at your Thanksgiving dinner and no one cares too much about it, go for the canned variety and skip the bother. BUT if your party does appreciate a great casserole and this is your only assignment (plus maybe a pie or something else that can be made ahead of time), this is a total winner. This is how a green bean casserole was meant to taste, with fresh beans, mushrooms, thyme, garlic and onions (and not so many ingredients you can’t pronounce).

Green bean casserole ingredients - 1

Tip: The temperature of your oil will drop some when you add your onions. We began frying our onions when the deep-fry thermometer registered 360 degrees and fried at 300 degrees for four and a half minutes (the temperature dropped to 300 on it’s own). To make sure you aren’t scrambling at the last minute, you can cover and refrigerate the casserole for up to 4 hours, but keep the topping at room temperature.

Have your kids help you remove the thyme leaves from their sprigs (if the sprigs aren’t soft) and dump ingredients. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Fresh green beans provide your body with folic acid, which can help with depression by making sure that feel-good hormones do their jobs.
  • White mushrooms are good for your heart because they can help keep plaque from hardening your arteries.
  • Eating red onions can help keep your blood sugar balanced.

A few interesting (?) facts:

  • The green bean casserole was invented in a Campbell’s Soup Company test kitchen in the 1950’s.
  • So, unlike many dishes where a “from scratch” classic is made easier over time using canned & frozen ingredients, here we have a recipe where the original is a canned version and is devised to be made “from scratch.”
  • Almost half of the cans of cream of mushroom soup purchased today are used to make green bean casseroles.

Adapted slightly from:Classic Green Bean Casserole

Classic Green Bean Casserole (plus video snippet on frying the onions)
 
Print
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $19
Serves: 6 to 8 servings
Ingredients
  • For the topping:
  • 1 large red onion, thinly sliced lengthwise
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • Kosher salt
  • For the casserole:
  • Kosher salt
  • 2 pounds green beans, trimmed and halved
  • 3 tablespoons unsalted butter
  • 1 pound white button mushrooms, quartered
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken STOCK
  • Pinch of cayenne pepper
  • ½ cup grated parmesan cheese (about 1 ounce)
Instructions
  1. Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
  2. Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
  3. Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
  4. Whisk in the half-and-half, chicken stock, cayenne and ½ teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish (or 9X13). (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
  5. Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.

 

Almost-Famous Cheesecake Pancakes

by Leave a Comment

Almost-Famous Cheesecake Pancakes strawberry cheesecake-1

Once in a blue moon,  you want dessert for breakfast. On those blue moons, make THESE. FNM does a “copy-cat” recipe in each issue, and this is a copy-cat of IHOP’s New York Cheesecake Pancakes. These are great for novelty purposes, or if you want to start a crazy family tradition, like have these on Christmas morning or birthdays or something (we do waffles topped with vanilla ice cream, strawberries and whipped cream at our house Christmas morning, so not too far off). Just to be clear, with the exception of the fresh strawberries, these will provide your family with (essentially) no nutrients, so be sure to offset it with a vegetable-rich, low calorie dinner. And just eat a couple pancakes instead of an entire stack. Still, there is a time and place for dessert for breakfast once or twice a year, so do it right and enjoy these.

fresh summer fruit strawberries-1

Tip (unsponsored): We use a frozen Sarah Lee cheesecake from Walmart in these pancakes.

Have your kids help you make and top the pancakes with the strawberry sauce. Teach about the health benefits of strawberries:

  • Strawberries are bright red because they contain anthocyanidin, which helps to protect your heart from disease.
  • Strawberries also provide you with manganese, which is great for kids whose bones are growing.
  • Strawberries give you vitamin K for proper blood clotting, and you can only get it through your diet.

From: Almost-Famous Cheesecake Pancakes

Almost-Famous Cheesecake Pancakes
 
Print
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Serves: 8 to 10 pancakes
Ingredients
  • 1½ cups strawberries, hulled and sliced
  • 2 tablespoons seedless strawberry jam
  • 11/4 cups all-purpose flour
  • 11/4 cups buttermilk
  • 1 large egg
  • ¼ cup vegetable oil
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups chopped frozen cheesecake
  • Cooking spray
  • Butter, confectioners' sugar or whipped cream, for topping (optional)
Instructions
  1. Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
  2. Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
  3. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about ¼ cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.

 

Tamale Pie

by Leave a Comment

Tamale Pie-1

When we first saw this dish in FNM, knew we had to make it or die. It encompasses all the flavors we hold dear in Mexican and Southwest cooking: peppers, chili powders, cinnamon, cloves and masa/corn. Now, let’s be honest… this meal takes some time. It is not a weeknight meal, but one that you should make when you’ve got some time to relax a little and just enjoy the process (and when you have a helping hand or two with whom to share the experience). Let us tell you, though, this meal is FABULOUS. It is so worth the time and effort, and it is a lovely thing to feed a group. Surprisingly, the leftovers the next day are just as good, as the tamale topping does not become soggy. This dish delivers the perfect amount of heat, and the depth of flavor accomplished with each step makes it a true joy to eat. It is a beautiful, comforting dish for the fall and winter seasons.

Tamale Pie ingredients-1

Tip: If you want to make this a day ahead, you could make the filling, refrigerate, and bake it with the topping before serving. You can also try using blue cornmeal instead of yellow to create even more aesthetic interest!

Have your children help you dump spices, taking note of the scents of the chili powder, cinnamon and cloves, and whisk and smooth the cornmeal topping. As you prepare and eat this meal together, talk to your family about the health benefits they are providing their bodies:

  • Eating poblano peppers helps food move more quickly through your digestive system.
  • Cinnamon helps to keep your blood sugars at a healthy level.
  • Cloves are full of antioxidants, which are nutrients that keep your cells healthy.

A few facts about Mexico and it’s people:

  • People LOVE soccer in Mexico. Like a lot.
  • Children usually have 2 last names – their father’s last name plus their mother’s.
  • A traditional food, called tamales (a dough made of corn flour and filled, usually with meat and spices), are steamed in corn husks.

Adapted slightly from: Tamale Pie

Tamale Pie
 
Print
Prep time
Active time
Total time
 
Author:
Difficulty: Intermediate
Est. Cost: $27 (but it feeds double the people)
Serves: 8 servings
Ingredients
  • 3 poblano peppers
  • 3 tablespoons vegetable oil
  • 1½ pounds ground pork
  • 1 pound fresh Mexican chorizo, casings removed
  • Kosher salt
  • 1 white onion, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 1½ to 2 teaspoons chipotle chile powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 15 -ounce cans diced tomatoes, preferably San Marzano
  • 2 cups frozen corn kernels
  • 1 teaspoon Worcestershire sauce
  • ¾ cup chopped fresh cilantro
  • For the topping:
  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • Kosher salt
  • 6 tablespoons unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1½ cups grated extra sharp cheddar cheese (about 6 ounces)
Instructions
  1. Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
  2. Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and ¾ teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
  3. Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and ½ teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
  4. Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and ½ teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
  5. Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 23-25 minutes. Let stand 10 minutes before serving.

 

Newsletter

subscribe for email updates!

STAY CONNECTED