honey lime chicken skewers

This week I've made it my goal to make a menu and actually stick to it. I had gotten in a really good habit of doing that every week, and had kept it up for months. But then when my schedule changed at work a couple of months ago, my habit just kind of fell apart. Most nights we either pick up something that's easy to make (we particularly love Trader Joe's for that!) or just cobble together something random using what we have in the fridge or pantry. (For example, our meal last week of chicken fried rice, peaches, and guacamole and chips.) We're getting by, but I miss planning things out and actually cooking meals. I'm hoping things will get better in a few weeks when Abby goes back to school and we can settle into a more normal routine, instead of the crazy summer we've had! It's been tough trying to balance work, nursing school, day care, summer activities, vacations, and trying to keep up with running the household.

Anyway, last night I made the first meal from my new menu, and it was a fabulous way to start off the week! These honey lime chicken skewers were so flavorful and so easy to make. I think they would be awesome on a grill, but since I don't have one right now (boo apartments!) I just did mine under the broiler and they came out great. I drizzled them with a little extra honey when they came out of the oven, and they were fantastic. Both of my little girls ate every last bite of chicken, so it was definitely a recipe win!

Honey Lime Chicken Skewers

juice of one lime
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon olive oil
2 cloves crushed garlic
1/2 teaspoon sriracha
2 tablespoons chopped cilantro
1 pound chicken breast, cut into chunks
bamboo skewers, soaked in water for a few minutes

Whisk together all ingredients except chicken. Toss the chicken in the marinade and refrigerate for at least one hour. Thread the chicken chunks onto bamboo skewers. Grill over medium heat for 7-8 minutes, or until cooked through. Alternately, preheat broiler and broil for 6-7 minutes, then flip and broil for another 4-6 minutes, until cooked through. Drizzle with extra honey if desired.

adapted from Baking with Blondie


mini german pancakes

I know, right? I gave you a long spiel on Monday about how I never eat "normal" breakfasts, and now here I am posting my third breakfast recipe in a row. :) This is another great one that's easy to make for a quick dinner (or breakfast, if you're more normal than I am). I've been using this recipe for years, but I figured it was time for a new post with some updated pictures. I don't really understand while they're called german pancakes, since apparently no german people ever eat them. You're welcome to call them whatever you like… dutch babies, puff pancakes, or (my personal favorite) hootenannies. No matter what you call them, they're delicious and magical!

My favorite part of making them is watching them puff up like crazy in the oven. The batter is so quick and easy to mix together, and it works in pretty much any type of round baking dish. I've made them in cupcake tins, pie plates, cake tins, and my new favorite, in my mini springform pans. I think the cupcake tins or mini springform pans are especially fun because everything mini is more fun, right? As far as fillings go, the possibilities are endless… Geoff loves Nutella and fresh fruit, my girls love maple syrup, and my favorite is with my delicious homemade strawberry sauce. They're so versatile and delicious every time!

Mini German Pancakes with Strawberry Sauce

for the pancakes:
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter, plus more for pans

for the strawberry sauce:
3 cups chopped strawberries
1/4 - 1/2 cup sugar (depending on the sweetness of your strawberries)
1/2 tablespoon lemon juice
1/2 tablespoon corn starch
2 tablespoons water

Preheat the oven to 400. Butter two 9 inch pie plates (or cake pans) or 1 pie plate and 4 mini springform pans. To make the pancakes, add the eggs to a blender and blend until light yellow. Add the sugar, salt, flour, milk, and butter, and blend until smooth. Divide the mixture evenly between the prepared pans. Bake 20 minutes, then reduce temperature to 350 and bake an additional ten minutes. Serve warm with desired toppings.

To make the sauce, add the strawberries, sugar, and lemon juice to a medium pot and stir well. Bring the mixture to a simmer over medium heat. While the mixture is heating, dissolve the corn starch in the water and whisk until smooth. Add the corn starch mixture to the strawberry mixture and stir well. Let simmer 2-3 minutes, or until slightly thickened. Remove and let cool slightly before serving.

pancakes adapted from Smitten Kitchen


raspberry coffee cake

Are you a breakfast eater? I'm sure I've mentioned it before, but I'm what you might call a non-traditional breakfaster. I eat breakfast every day without fail, but usually what I eat isn't what most people would consider breakfast food. I often eat leftovers from the night before, or make a quick sandwich, or… well, I've even been known to eat cold pizza right out of the fridge. It's a combination of factors… I really like savory things for breakfast more than sweet, and I'm usually too tired (and in too much of a hurry) to make much of anything in the morning. I make frozen waffles, toast, or cereal for the girls (lest you worry I am converting them to my strange breakfasting habits) but I'm usually just trying to grab what I can as I'm heading out of the house to work.

So what does that have to do with today's post? Well, on the days I don't work, I actually make an effort to make real breakfast foods, and my family loves it! I made this delicious raspberry coffee cake  few weeks ago, and the whole family loved it. It's super simple and straightforward to make, and has a delicious buttery crumb. The fresh raspberries in the filling made it extra special and tasty. I can't wait to try it again with some other varieties of fruit. Yum!

Fresh Raspberry Coffee Cake

for the filing:
2 cups fresh raspberries
1/4 cup water
1/4 cup sugar
2 tablespoons corn starch

for the cake:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons butter, cut into small pieces
1 egg
1/2 cup buttermilk (or 1/2 cup milk + a splash of vinegar)
1 teaspoon vanilla

for the topping:
1/4 cup flour
1/4 cup sugar
2 tablespoons butter, cut into small pieces

Preheat the oven to 350 and prepare a 9 x 9 baking dish by buttering or spraying with cooking spray. To make the filling, whisk together the water, sugar, and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes, or until thickened. Set aside.

To make the cake, in a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and vanilla, and add to the dry ingredients. Mix until just combined. Spread about half of the mixture in the prepared pan. Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.

To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake 40-45 minutes or until light golden brown and cooked through.

adapted from Heather Homemade

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