Tag Archives: simple

Pumpkin Pecan Pancakes from Williams-Sonoma

28 Feb

In honor of IHOP’s National Pancake Day, I decided to review one of my favorite pancake mixes. Yup, that’s right folks, Mrs. Dish Dash Dime isn’t always making things from scratch, I’m just always trying to make things yummy and easy. And this recipe couldn’t be an easier or tastier way to celebrate such a carbo-laden day.

Sometimes, I like a little help in the kitchen. That’s where Williams-Sonoma’s Spiced Pecan Pumpkin Waffle & Pancake mix make my life a bit easier. This flavorful blend of spices has become a favorite in this household.

The directions are straight forward and simple. Combine the mix with butter, eggs, and milk to make pancakes or waffles.

For me, I wanted to make a small batch of pancakes for my hungry hubby. To make the smaller batch, I combined 1 cup of mix with 2 tablespoons melted butter, 1/2 cup of skim milk, and 1 egg, separated. I separate the egg because I fold in the egg white at the end.

The recommended portion on the mix makes 9 5-inch pancakes, using 2 1/4 cup of mix.

I used a whisk to add some air to my egg white to give the batter a light and fluffy texture.

Then combine them with a batter blender, being very careful to not over-beat. The egg white should be gently added in as a last step. The smell of the batter should be heavenly at this point.

Heat a skillet to medium high and spray with vegetable oil. Carefully pour out whatever size pancakes you desire. I like smaller ones because they are easier to flip. But if you have a griddle, make those giant ones and flips away.

The pancakes are ready to be flipped when bubbles form and stay. Be sure to watch the heat on the pan. Too high and they’ll cook too fast to cook all the way through. Too low heat, and the texture will turn out funny.

Enjoy them plain, with warm maple syrup. For non-maple syrup connoisseurs, my hubby prefers blueberry syrup or plain. Apple preserves would also make a great topping. Or for a desert, make Belgian waffles with the mix and top with vanilla bean ice cream and caramel sauce.

Turkey Bacon Sliders

13 Feb

So originally, this post was supposed to make it in time for the Superbowl. But I had a crazy busy week at work this past week. Its been great that my job is going well enough that I’m working every day, but it also leaves me less time to blog! So onto what you are here for, a recipe!

Sliders are one of my favorite things to order with a crowd at bars/restaurants. They offer a mini bite without committing to a giant burger sure to create a mess. So I thought, how hard can these be to make at home? For this recipe, I used ground turkey and turkey bacon (a Dish Dash Dime staple) to make them a little healthier than the ground beef restaurant alternative. And did I mention how EASY this dish is? I bet you could use what you already have in your pantry and put your own spin on it too!

First, for two people, and eight sliders, shape ground turkey into two patties.

And since all meat needs seasoning, add a dash of pepper, salt, and garlic salt, to your personal preference.

Be sure to season both sides evenly. And then, sear them on a hot frying pan. I also love a fresh burger off the grill, so take it outside if you like too!

While waiting for your pan to heat up, or while your significant other is grilling, throw some bacon on the stove for some added flavor, texture, and crunch on the sliders.

Turkey bacon comes fully cooked, so it just needs to be heated up. I still prefer using the stove top, although I guess you could try the microwave too. If you’ve never had turkey bacon before, know that it despite the obvious flavor difference, the texture and the overall crispiness is much different. Even if you were to char your turkey bacon, it will still have some flexibility to it. Its more chewy than regular bacon, but it also has good flavor, and over 50% less fat (look at nutritional labels to see the exact difference as it varies by brand). I’ve been using the Jenne-O turkey bacon as a substitute for so long, I don’t even see a difference! But if you have picky eaters, better save the healthy bacon for your own personal BLT.

Next, let’s get our rolls ready. When making sliders, nothing beats a sweet Hawaiian roll. I bought the sub rolls as opposed to the actual Hawaiian rolls since they were much less expensive. Not sure why, but I happily grabbed this deal.

If you haven’t yet, place your patties into a frying pan. If you are using extra lean turkey meat, spray a tiny bit of oil into the pan first.

In my fridge, I only had shredded cheddar. And since I’m a big fan of using what you have instead of making a trip to the store, shredded cheddar is what I used. For a yummy treat, slice up 8 pieces of Tillamook extra sharp cheese.

Then slice each patty into fourths. Try to make each cut as even as possible so you end up with eight similar mini patties. Then place them on the bottom parts of each bun.

And then add bacon!

Then add the top bun and assemble on a plate. For an appetizer, serve them with toppings on the side so guests can add their favorites. Slice up Roma tomatoes for the perfect size. To keep the burgers together, secure each of them with a toothpick.

 

For a meal, serve these with Seasoned Potato Wedges for a meal that any family will devour.

For recipe lovers:

For eight sliders:

1 package Kings Hawaiian Rolls or Mini Sub Rolls
1/2 lb extra lean ground turkey
1/2 tsp pepper
1/4 tsp salt
1/2 tsp garlic salt
6 slices turkey bacon
1/4 cup shredded cheese OR 8 small slices of cheddar cheese
Tomato, Lettuce, Onion, Pickles, optional

Superbowl Extravaganza: Seasoned Potato Wedges

5 Feb

I’ve been making fries, like the ones in this post, for about 1 year and 1/2 now. Like other times in my life, I’ve come across a better way to make them. And this is a case of learning on the job. These potato wedges make my french fries look so average! And you won’t believe the trick I learned to make them crispy outside and soft inside without frying them!

*Note: Due to a photo editing error, these pictures are smaller than usual, sorry!*

First, pre-heat your oven to 425 and then fill a medium sized pot with water and  bring it to a boil.

Next you’ll need to peel your potatoes. For two of us, I used four small-medium russet potatoes.

After peeling them slice them in half, then again, and then again. So you’ll have 8 pieces for each potato.

Once you have cut all your potatoes, add your potatoes to the pot. By boiling them first, we are allowing them to cook so that the inside will be soft and the outside will remain crispy from the oven.

While the potatoes boil, its a great time to get your other ingredients ready. I like to blend all my seasonings together and then add them at once to the potatoes. For this seasoning mixture, you’ll need 1 1/2 tsp onion powder, 1 tsp garlic salt 1/2 tsp garlic powder, 1/2 tsp pepper, and 1 1/2 tsp chili powder. Yes, chili powder is the great and secret ingredient to these potato wedges!

After about 5-7 minutes in the pot, drain your potatoes and let cool slightly. For the next step, you’ll be putting them into a plastic bag, so you won’t want them boiling hot for that!

Grab a bowl and a gallon sized plastic bag. Roll over the edges so its easy to add to the bag.

Then carefully add the hot potatoes to the bag. Make sure they aren’t too hot, otherwise they will melt the plastic. Whoops!

Then grab your olive oil and add around 2-3 tablespoons. I eyeballed it and just added it straight from the bottle. Don’t do this unless you are familiar with the speed that the oil comes out of the bottle.

First, shake up the potatoes with the oil. The bag will be hot to the touch, so use caution when handling it. After the potatoes are evenly covered with oil, place the bag back in the bowl, open it back up, and roll the edges again.

Now add the dry seasoning mixture from earlier.

And then shake it, shake it, shake it. (Once again, carefully…that is!)

The potato wedges should look like this once they are fully and evenly covered with oil and seasoning.

Open the bag and then wiggle the bag across a cookie sheet to get all the wedges out in the most mess free, and fastest way possible.

And then separate them before they go into the oven.

Put them in the oven for 20 minutes. If you’re not too busy, get them a flip half way through. Another trick for crispier skin is to put them under the broiler for about 2 minutes before you take them out. I left them in about 10 seconds too long, but my husband loves burnt things (go figure – he loves it when I burn stuff??).

These are so good, you can eat them without ketchup! They’d also be great with a chipolte ranch or BBQ sauce.

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