Have you had the best pancakes of your life? If you're from Detroit, and have been to The Original Pancake House, then yes! If not, it's okay. I will show you how to make homemade buttermilk pancakes yourself! This blog is really for my Husband. He can now make me pancakes when I don't feel like making them. I've messed up my fair share of homemade buttermilk pancakes, so I feel like I have an advantage in sharing this tasty recipe with everyone.
What You'll Need:
The ingredients yield about 8-10 pancakes depending on the size you form them in the skillet. If you'll be making this for yourself and only want a few, the batter can be kept refrigerated for 24 hours, 48 hours tops! Keep your stove ranging at medium to medium high. Once you see the bubbles form on the outer edges, you'll know it's time to flip. Be sure to add a little butter each time you pour new batter onto the skillet.
Serve them up hot, fresh off the skillet for tastiest results. If this is your first time making pancakes from scratch, good luck! You got this! As always, enjoy your food and let me know how everything turned out!
Wow, it's been a minute since I've posted anything for the foodies. Side note: have you all noticed that all of my recipes heavily involve garbanzo beans? I promise it's a coincidence. I'll do something for the meat lovers out there soon!
Now, whether you may or may not know, I LOVE falafel sandwiches. It's the whole Middle Eastern cuisine feel that lights up my taste buds. I snagged this recipe from Tori Avey's site. All credit goes to her, and it was so delicious! Let's get started with the ingredients you will be using.
When it comes to food, I’m multicultural; I do NOT discriminate! My taste buds get excited just thinking about all of my “favorite” dishes. My Uncle, who happens to be from Trinidad & Tobago, first introduced me to curry chicken. Over the years, I’ve learned that different cultures have unique ways of making this dish. I also did my own research and figured out exactly how I like it.
While the chicken is soaking, start on the marinade. It’s a “green season”. First, a little back-story… My Husband’s grandmother makes pastelillos (Puerto Rican meat turn-over) for us whenever we visit, and she taught me how to make them. One key ingredient is the sofrito. Sofrito is essentially a sauce consisting of a bunch of tomatoes, peppers, onions, garlic, and herbs. It’s used to season the meat and gives the whole patty flavor.
So, after several failed attempts of curry chicken that didn’t make the "Instagram cut", I searched the web and eventually came across various recipes talking about this same type of seasoning called: GREEN SEASONING. All you need is:
As a disclaimer, I’ll go ahead and put this out there: SPICE is LIFE! If it doesn’t have a kick, it ain’t… well, you get the point. If you leave the peppers in and they pop, your dish will be HOT! If you’re not as daring on the spice like me, remove the peppers after 10 minutes. If you’re just a softy, use one instead of two. While waiting on the chicken to finish, you can be cooking your rice and/or beans that will go great alongside! Bon Appetit!
I must give credit where it is due. You see, my Mother is one of the biggest inspirations in my life! She gives me life (pun intended)! Back in my senior year of high school, 2007, she went on a journey to becoming a vegetarian. Originally starting off with excluding pork and beef from her diet a few years prior, it grew into a beautiful and healthy lifestyle; she is currently a full out vegan! I’m so proud of and thankful for her exposing my siblings and me to a variety of cultures through food!
I love Indian, Caribbean, Ethiopian, and my favorite, Mediterranean! I love a mean falafel sandwich with a side of Greek salad and extra feta cheese! If you’re a bit picky and would like to start off with something simple, lets do a Mediterranean Chick Pea salad! All you’ll need to do is get a large bowl, knife, and cutting board. First crack open two cans of garbanzo beans aka “chick peas”.
Ensure you rinse them off before adding them to the bowl! Add the diced celery, carrots, red and yellow bell pepper, and white onion. Add the parsley, olives, lemon juice, and EVOO (extra virgin olive oil). Mix that all together. The next step is dependent on taste. I, personally, don’t like a lot of salt in my foods; so I just sprinkled a half-teaspoon of salt over everything. I added black pepper, garlic powder, and turmeric all to taste. DISCLAIMER: The turmeric gives your dish a yellow tint to your food (do not get it in your clothes or on a freshly painted manicure). If you’re like me and appreciate a little kick, lightly sprinkle some cayenne pepper over the top. After preparing, I literally had three bowls of it within a couple of hours. Enjoy!
Mediterranean Chick Pea Salad:
Welcome! And we know that all things work together for good to them that love God, to them who are called according to His purpose. [Romans 8:28] Join me as I share a compilation of all things beautiful in my life & how I live a healthy lifestyle through happiness from within!