Swiss Pancakes

Every culture has their version of pancakes. In France, they are called crepe's and in Switzerland they are called Swiss Pancakes. My husband gets upset with me if I call this recipe "crepes" because well, his family is Swiss.

So anyways, here is a quick and (fairly) easy meal. We like to have it Friday nights as a special treat (since it can be really sweet if you add raspberry jam and whip cream like we do! :)

3/4 Cup Flour

4 Eggs

2 Cups Milk

1/2 tsp salt

1 tbsp sugar

1 tbsp oil

Put dry ingredients in bowl (we always use our Kitchenaid) Add oil and milk, blending until smooth. Add eggs and beat again. Beat well. Batter should be very thin. Bake on hot griddle. Turn over and roll up.

Mike usually does the actual cooking part. It kinda takes some practice. He uses a ladle to get the batter onto the pan. Make sure the pan is GREASED and HOT before putting a ladle-full into it.

Flip it once. Again, it takes some practice. They should be pretty thin. You can tell when they need to be flipped when they start to bubble.

These taste good with a million different things. We usually do jam, fresh fruit, whip cream, or sometimes just syrup if we don't have anything on hand. Tonight we had them with fresh organic white peaches and whip. 

Baby approved! 

Salted Brown Butter Rice Krispies Treats

The other day I went grocery shopping and found a deal on cereal. We don't usually eat much cereal in this house so I decided on getting a box of Rice Krispies (along with 3 other brands) thinking that I would make some Rice Krispies Treats with them. I thought that Riley (and Jamaal) would enjoy them. 

Turns out my boys have been holding out on me. The cereal (all 4! boxes) is almost gone and it hasn't been quite 2 weeks since I bought it! Jamaal pulled out the Rice Krispies the other day and I made a comment about not being able to make the treats because everyone kept eating the Rice Krispies. I was mostly just stating a fact, and okay with him eating them. I wasn't sure if we had any marshmallows anyway. But he ended up having Cinnamon Toast Crunch instead. So I figured I should hurry up and make them, since I made him change up his cereal choice. 

I googled a recipe and found this: the 50 best recipes. My eye went to a browned butter recipe, and as I was getting ready to print I noticed that the recipe was adapted from The Smitten Kitchen Cookbook by Deb Perelman, which I happen to have! I got a little annoyed, because the author of the blog I first read makes it seem like it was her idea. I'm glad I noticed it was Deb's recipe (which is also shared on her blog!). Because I LOVE her and have been looking forward to using her cookbook for a while. 

So, I pulled out the box and measured what we had left: roughly 5 cups of cereal...and of course the recipe calls for 6. But it ended up being just perfect. Enjoy!

Salted Brown Butter Rice Krispies Treats
From Smitten Kitchen

Ingredients:
-1 stick (8 Tbsp) butter
-Heaping 1/4 teaspoon flaky sea salt (I used flaky kosher salt, and just a large-ish pinch)
-10 ounces of marshmallows
-6 cups Rice Krispies (or 5 cups if your family eats them up before you can make these.)

1. Prepare an 8x8 pan, either by using butter to coat the sides and bottom, or non-stick spray.
2. In a medium sauce pan over medium-low heat, brown the butter stirring constantly. Be very careful not to burn it. Once browned remove from heat. Stir in salt.
3. Add marshmallows and stir until melted. If necessary, use low heat to melt any stubborn marshmallows. Be careful not to over-cook the mallows.
4. Fold in the cereal. Using a heat-safe spatula to scrape the sides and bottom of the pan, evenly coat the Krispies.
5. Once mixed well, dump the mixture into the 8-inch square pan, making sure to scrape the sides and bottom of the pan well. Get your hands wet with cold water, shake off excess water. Now press the treats down. (This trick worked great! Didn't have a sticky-icky mess, and they pressed really easily.
6. Let the treats cool. Then cut into 2 inch square pieces.

Makes 16 treats.
4 PointsPlus per treat. (using either 5 or 6 cups of cereal)

Grape Leaf Rolls

This is a Syrian food favorite in our house. They are a little time consuming to make, but they make a lot and are easy to microwave! ~Kristina

Ingredients:

1 (16-ounce) jar grape leaves
Rice Stuffing (see recipe below)

~1lb chicken thighs
Hot Water
Lemon Wedges

Rice Stuffing:

11/2 cup cooked long-grain white rice
1lb. ground beef

1lb. ground lamb
Salt and freshly-ground pepper to taste

Combine meat and rice in a large bowl and add a dash of salt and pepper.

Preparation: Using a slotted spoon, remove the leaves from the water and lay them on paper towels to drain. With a sharp knife or scissors, cut out the protruding stems and any hard veins from the leaves. Set the grape leaves aside. Preheat oven to 350 degrees F. Prepare Rice Stuffing.   To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole. Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves). Press the stuffing into a small sausage-like shape.   Fold the stem end of the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick) Squeeze lightly in the palm of your hand to secure the rolls. Repeat with the remaining grape leaves and filling. Layer the bottom of a dutch oven or baking dish with the raw chicken thighs, this gives the rolls some good flavor and help prevent sticking. Arrange the stuffed grape rolls on top of the chicken thighs, seam-side down, packing them close together. Make a new layer as you fill the dutch oven. Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don't cramp the rolls together as they won't cook well - also don't leave too much space between them as they will unravel. When the bottom is completely covered, place any remaining grape leaves or chicken thighs over the top. Fill the dish/pot with 2-3 cups of water and lemon juice from the wedges. Sometimes I also just leave the squeezed lemons in. Weigh the stuffed grapes rolls down with an ovenproof plate turned upside down (one smaller than the circumference of the pan). Cover with a lid. Heat on the stovetop over medium heat, bring the liquid just to a boil; remove baking dish to the oven and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed (there should be little or no trace of water, and only a bit of oil in the pot - some of the leaves may have tiny black specks, or maybe completely black - this is ok). Remove from oven. Once the leaves are cooled down I sprinkle with some salt and eat plain. But I also know some people like a little cucumber sauce so added that here too.  Yogurt-Cucumber Sauce: 1 cup plain yogurt 1/2 cup sour cream 1/3 cup diced cucumber 3/4 teaspoon dried dill weed Source: http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm

Grilled Salmon Tacos with Lime Slaw and Mango Salsa

I love fish tacos and found this recipe online.  It is delicious!!! I included a few pictures.  I have made it twice.  Once with flour tortillas and the other with corn tortillas.  Both are tasty.  The bigger flour tortillas aren't as messy, but the small corn tortillas make it fun.  Also, for my tastes, I omitted the onions and used a green pepper for the salsa.
-Jessie

Grilled Salmon Tacos with Lime Slaw and Mango Salsa

By Alison Needham

Salsa left, slaw right.  

Ingredients

•    1 1/2 pound salmon filet with skin on

•    1 teaspoon chile powder

•    1/4 teaspoon salt

•    1/4 teaspoon sugar

•    1/4 teaspoon cumin

•    8 corn tortillas

•    4 green onions, thinly sliced

For the Slaw

•    1 bag shredded cabbage, or 10 ounces

•    handful chopped cilantro

•    1/2 cup light mayonnaise

•    2 tablespoons freshly squeezed lime juice, from 1-2 limes

•    1 teaspoon sugar

•    pinch salt and chile powder

For the Salsa

•    1 mango, skinned and cut into small pieces

•    1/4 cup diced red onion

•    1/4 cup diced red bell pepper

•    handful chopped cilantro

•    1 teaspoon olive oil

•    1 jalapeno pepper, seeded and minced

•    1 juice lime

•    pinch salt

Directions

1. Pat the salmon dry. Combine the chile powder, sugar, salt and cumin in a small bowl and sprinkle over the surface of the flesh-side of the salmon. Set aside.

2. Prepare the slaw. Whisk mayo with lime juice, sugar, salt and chile powder in a large bowl. Add the cabbage, cilantro and onions and toss well to coat with the lime dressing. Cover and refrigerate.

3. Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.

4. Spray the grill with cooking spray and light a medium-hot flame. To test heat on a charcoal or gas grill, hold your hand about 5 inches over the flame. You should only be able to keep it there for 3-4 seconds.

5. Place salmon skin side down on the grill, cover and cook for about 5 minutes, depending on the thickness of the fish (cook fish about 10 minutes per inch of thickness). Flip salmon over, peel off the skin and cook for 3 minutes more, or until the fish flakes easily with a fork. Remove from heat and place it pink flesh up on a plate. (The underside of the skin will be an unattractive gray color).

6. Place the corn tortillas on the grill for a few seconds a side to warm up. Flake fish and divide evenly between the tortillas. Top with lime cilantro slaw and mango salsa. Serve immediately with lime wedges.

Grilled salmon and the start of the taco using the flour tortilla.