This is another dish Robby asked me to make when we got home. Although Robby does VERY well in the kitchen he was ready for me to cook after us being away for a few weeks and him working, going to school and taking care of our home. I was happy to make these for him BUT the sauce for these scallion pancakes was REALLY, REALLY spicy, too spicy for me but you can certainly tame it down by omitting the spicy red pepper and adding more honey.
These little pancakes took me a little time to brown but be patient as you want that little brown crisp!
Jim and Robby really enjoyed this dish and put it in the favorite category, if fact they were eating them faster than I could make them. I was not sure I was going to get a picture! Although I liked it, for me it was not a favorite, still good and would make again though!
Note-I mixed the scallions into the batter BUT next time I will keep the scallions out of the batter and sprinkle them over the batter just when I put the batter into the pan to make it easier to distribute the scallions into each bite.
INGREDIENTS
FOR THE BATTER
1 cup of water
1/2 cup white rice flour
1/2 cup tapioca starch or corn starch
2 eggs, beaten
1 teaspoon rice vinegar
Salt
Pepper
2 bunches of scallions, cleaned trimmed and diced.
FOR THE DIPPING SAUCE
2 Tablespoons Tamari
2 teaspoons rice vinegar
1 spicy red pepper-optional
1 scallion, diced
1 clove of garlic, diced
1/2 teaspoon toasted sesame oil
1/2 teaspoon sriracha
1/2 to 1 teaspoon of honey
Sesame seeds -optional
Coconut oil for the pan
DIRECTIONS
Prepare the dipping sauce by combing all of the ingredients and stir well to combine. Set aside to let the flavors come together.
For the batter add all of the ingredients together and mix well. Stir in the scallions and mix again. The batter will be very thin.
Warm a Tablespoon of coconut oil to a non stick pan over medium high heat. Once the oil is warm add about 1/4 cup of the batter to the pan. You can do 2-3 at a time depending on the size of your pan. If the scallions land in one spot simply using a spoon move them very gently so each bite gets some scallion in it. After a few minutes on one side flip to the other side. You want them golden brown. Continue until the batter has all been cooked.
Serve warm with dipping sauce.
Enjoy!
This is a dish that Robby our son made several months ago but for some reason it did not make the blog back then and when we got home from out NY trip Robby asked me to make it again as it’s so good. Well, long story short neither one of us could find the recipe! After some serious searching Robby found the recipe and needless to say I’m getting it posted ASAP as this recipe is a keeper. It’s so full of flavor and you can change up the veggies to what’s fresh in your garden or market! We ALL loved this dish. I served it over rice.
INGREDIENTS
1 Tablespoon coconut oil
1 pound uncooked shrimp. Peeled, deveined with the tails removed. (Thawed, if bought frozen)
1 can full fat coconut milk
3 garlic cloves, minced
1 teaspoon ginger, minced
1/2 cup fresh cilantro
1 lime
1 Visalia onion, or white onion, chopped
2-3 veggies of your choice, I used broccoli, carrots and yellow squash
2 teaspoons tamari
2 Tablespoon green curry paste
1 teaspoon sriracha
Pinch of salt
Pinch of pepper
Rice for serving, I used jasmine rice.
DIRECTIONS
Prep all of your veggies first as this dish comes together quick.
Mince garlic and ginger.
Prep shrimp, thaw if needed, cut tails off.
Chop onion and veggies to bite size piece’s.
Chop cilantro.
Set them all aside and turn a large non stick skillet onto medium heat and add a heaping Tablespoon of coconut oil into the pan
Add chopped onion to the pan coating it with the oil, when the onion is soft add 1/2 the amount of ginger and garlic and stir. Add a pinch of salt and pepper and continue to cook for a few minutes stirring often.
Add your chopped veggies to the pan and stir well. Cook 5 minutes or until veggies are softened.
Add the can of coconut milk and stir well. Add the curry paste and stir well again. Add the sriracha and 1 teaspoon of the tamari, add juice from 1/2 the lime, stir. Turn heat to low and simmer 5-7 minutes. Add the cilantro near the end of the simmering.
While the sauce is simmering, heat 1 Tablespoon coconut oil into a large non stick pan on medium heat. Add the shrimp when the oil is hot. Add a pinch of salt and pepper, add the remaining ginger and garlic. Sauté until the shrimp turn pink. Add the remaining Tamari and the juice of the other half of the lime.
When the shrimp are pink and everything is mixed add this to the pan with your veggies and stir to combine.
Serve warm over rice.
Enjoy!
We were spending some time in New York with Amanda, Steve and our twin Grandchildren Luna and Aksel. Before we left home in the motorhome I was thinking of what I could make with Luna for a fun dessert for everyone. We celebrate a number of holidays in July so I remembered a no bake dessert that was VERY popular way back in our flight school days……late 80’s! I have just aged us but I thought this was the absolute perfect dish for Luna to make…..it’s no bake with super simple ingredients that everyone will love! Luna made this with strawberries but we all agreed adding some sliced bananas would be great! I did absolutely nothing to make this dish with the exception of giving Luna the ingredients and give her slight direction. If you have a budding young baker or chef in the making this is the perfect dish to start out with!
I had a 9×9 pan in the motorhome so that is what we used. We had a touch of open space with it but no one seemed to mind. An 8×8 would be a little better. You can also make your pudding or use store bought as we did. Luna LOVED each layer and insisted on trying each layer including the strawberries….I was not sure we would have enough for the cake but that’s what this is about. Spending time with loved ones , licking spoons and adding enough sprinkles to cover a rainbow!
INGREDIENTS
1 box of twinkies, enough to cover whatever pan size you use. We used 9×9 and used all the twinkies. I suggest an 8×8 pan.
Vanilla pudding, we used pre made store bought. I used all 4 single serve size.
8 ounces of cool whip, thawed
Fresh sliced fruit. We used strawberries but would add bananas.
Decorative sprinkles of your choice.
DIRECTIONS
Simply lay all of the unwrapped Twinkies on the bottom of your pan, filling as much as you can. Add the desired amount of pudding in an even layer over the twinkies.
Add your sliced fruit on an even layer over the pudding and spread your thawed cool whip over the top coving the fruit layer.
Add sprinkles of your choice, cover and refrigerate for an hour or more. When ready to serve simply slice and enjoy!
Be a Luna and try each and every layer more than once!
If you have been to Tendercrop Farm in Dover N.H. Recently you may have noticed the Local Lunchbox food truck there. Jim and I stopped over to Tendercrop to pick up some of our favorite steak tips but Jim could not resist stopping at the food truck to grab a burger. Everything they make is made to order and the meats they use is from Tendercrop Farm. Their menu is simple with burgers, cheese burgers, sausage peppers and onions along with fresh squeezed lemonade or strawberry lemonade. Jim had the blue cheese burger with caramelized onions, lettuce and blue cheese crumbles alone with a Diet Coke.
Jim really enjoyed his burger, one he would order again! I had the strawberry lemonade! It was so refreshing. It was sweet but still a little tart, perfect on a warm summer day!
It was a gorgeous day to sit outside right there at the farm. We could watch some of the animals they have and enjoy the sunshine!
They have plenty of picnic tables to sit and enjoy the day!
The Local Lunchbox can be found Thursday through Sunday at Tendercrop unless they have a Saturday event. You can keep up with the current menu items and their location on their Facebook page. If you want a quick lunch and are near Dover point road in Dover, NH. The local Lunchbox does not disappoint!
Enjoy!
I have mentioned in earlier posts how much Robby has been wanting chicken and rice, well I have made it a million different ways but came across this recipe on Pinterest and knew he would love it. It’s SPICY and he loves anything spicy. This was the perfect recipe for him to have over rice and that’s exactly what he did! This recipe reminds me of a Nashville hot chicken.
INGREDIENTS
1 teaspoon ground cayenne pepper
2 teaspoons packed brown sugar
1 1/2 teaspoon Gluten Free Flour or regular
1/2 teaspoon paprika
1/2 teaspoon chili powder
Pinch of salt
1/2 teaspoon garlic powder
1 Tablespoon olive oil
1 pound chicken breast cut into bite size pieces.
Cooked rice for serving.
DIRECTIONS
In a small dish stir together cayenne, brown sugar, flour, paprika, chili powder, salt and garlic powder.
Place the cut up chicken pieces into a large zip lock bag and add the spice mixture, seal the bag and shake the bag until the chicken is coated with all of the spices.
Add the oil to a large skillet over medium high heat. When the oil is hot add the chicken pieces to the pan trying not to over crowd the pan. Stir the chicken coating them in the oil. Cook the chicken 7-10 minutes stirring every couple of minutes. When the chicken is cooked through and browned on the outside remove from the heat and serve with cooked rice.
Enjoy!
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