C was working overnight last night, so I tried to take over the pancake-making this morning. I was only partially successful. We had to throw out the chocolate chip ones…they were too burnt to eat, though E valiantly tried (No. I didn’t take photos).

“It’s alright Sara,” E said. “You tried. It’s okay to let Daddy make the pancakes from now on.”

God I love that kid.

So, after that massive FAIL – seriously, when C makes the pancakes E eats, like, 2 or3 and R eats AT LEAST _4_. Today? R ate 1 and E had…2. *sigh*

Same recipe. Same freakin’ recipe.

Okay. Deep breath. NEXT topic: So the tradition in our house is that everytime E scores a goal (or her team wins a tournament) we make Rainbow Pasta. She picks out the pasta shape and together we dye it fun colors.

Today I decided to season the pasta with a little butter and celery salt. She said it was The Best EEEEVVVVEEERR. You gotta believe the 7-year old. They’re not dramatic or anything. Especially the girls.

Oh – and I got sidetracked by Pinterest this afternoon: I made Cream-Cheese Chicken for dinner. End result was a mixed bag. I really liked it, C liked the Chicken but scraped out all the melted gooeyness. J ate about 6 bites before he decided that chicken pieces are projectiles and R refused to eat anything besides bread and apples for dinner. Ahh well. I liked it.

 

I won’t bore you with the recipe for Rainbow Pasta again. I’ll link it HERE and you can print it HERE.

(BTW – it’s Dairy-FREE, Vegetarian and totally Toddler-Approved)

 

Here’s the recipe for C’s Famous Pancakes (as E calls them) – and even though I used the exact same recipe, his rock and mine were rocks. I won’t bother with photos of burned crap. Blech.

Pancakes by America’s Test Kitchen

Printable Recipe HERE

Ingredients:

2 cups All-Purposed Flour

2 Tablespoons Sugar

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 Large Egg

3 Tablespoons Unsalted Butter, melted

2 cups Buttermilk

1-2 teaspoons Vegetable Oil

How To:

1- Adjust an oven rack to the middle position and heat the oven to 200ºF. Set a wire cooling rack over a baking sheet and set aside.

2- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

3- In a separate bowl, whisk together the egg, melted butter, and then the buttermilk.

4- Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be careful not to overmix the batter.

5- Heat a non-stick skillet over medium heat and then brush the pan with 1 teaspoon oil. Using 1/4 cup of batter per pancake, add the batter to the skillet and cook until large bubbles begin to appear (about 2 minutes). Flip the pancakes and cook until golden brown on the 2nd side (about 1 1/2 minutes longer).

6- Spread the pancakes out over the wire rack on the baking sheet (don’t overlap) and hold in the warm oven.

7- Repeat with the remaining batter, brushing the skillet with oil as needed between batches.

 

 

Cream-Cheese Chicken by TheHappyLilHomemaker.com

Printable Recipe HERE

Dairy-FREE

Ingredients:

4 Boneless, Skinless Chicken Breasts

4 oz. Cream Cheese, softened **I used Tofutti non-dairy cream cheese (this is 1/2 a container).

1 Tablespoon Parsley **Recipe didn’t specify if fresh or dry was preferred, so I went with dry.

1 Tablespoon of Onion, minced **Again, I went with dried… Keeping with the theme here.

2 teaspoons Lemon Juice

1/2 teaspoon Garlic Salt **I don’t have any. I used Garlic Powder and then added in 1/2 teaspoon Sea Salt.

1/8 teaspoon Pepper

1/4 cup Flour

1 Egg, beaten with 1 Tablespoon Water

1/2 cup Cornflake Crumbs **Don’t have. Used Panko – needed more like an entire cup for this recipe.

Oil for light frying

Toothpicks for holding your rolls together

How To:

1- Oven to 350ºF.

2- Place chicken breasts between sheets of wax paper and whack the shit outta them. You want them to flatten out to about 1/4″ thick. BE WARNED: The closest toddler to you may start attempting to scold you for hitting things.

3- Dump the cream cheese/tofutti, parsley, onion, lemon juice, garlic powder, salt, & pepper into a bowl. Blend very well.

4- Spoon 1 heaping Tablespoon of the cream cheese mixture on each piece of chicken. Roll up like a burrito (roll bottom up about 1/2″, then flip about 1/2″ of the right side in, then the same on left, then continue rolling up – kinda like making an envelope…that make sense?). If you’re amazingly talented or used to work in a taco shop you totally can do this freehand. I, on the other hand, always seem to need like 6 toothpicks to hold my chicken cylinders together. BTW – discard the wax paper. Just in case you were wondering.

5- Coat your rolls with flour, shaking off the excess. Dip in egg/water mix, then roll in your corn flakes/breadcrumbs/panko.

6- In a large skillet over medium-high heat, drizzle some olive oil. When hot, add 2 chicken rolls at a time and brown the rolls on all sides.

7- Place chicken rolls in a baking dish. Bake for 25-30 minutes, or until chicken is fork tender and juices run clear.

Tonight I served these with baked sweet potatoes and fresh bread.  Fine. The bread was fresh yesterday. Sheesh you’re picky.

*wink*