Cinnamon Mascarpone Pancakes

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Always fun when you are surprised while cooking.  This morning I was trying to find a use for some leftover Mascarpone Cheese I had from a dinner party Saturday.  Came across this recipe from Bobby Flay, and got to work…OH MY GOODNESS…so, so good!  I will never be able to eat “normal” pancakes again! 😉

I modified the recipe a bit, only because it was 5am and I didn’t have all of the ingredients…but I am so happy with the results I just had to share.

Original Recipe: Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts – Bobby Flay (Brunch at Bobby’s)

What You Will Need:

  • 2 tablespoons raw Honey
  • 1/2 cup + 1/3 cup of Mascarpone Cheese
  • 2 cups All-purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/3 cup sugar
  • 2 large eggs
  • 2 cups heavy cream
  • 1 teaspoon Vanilla extract
  • 1 teaspoon finely grated Lemon zest
  • 2 tablespoons of butter melted + more for the griddle

How it’s Done:

  1. Mix together, in small bowl, the 1/2 c of Mascarpone with the honey.  Set aside for serving.
  2. In large bowl, mix together flour, baking powder, cinnamon, baking soda & salt.  Set aside.
  3. In a large bowl, whisk together sugar and eggs.  Then add heavy cream, 1/3c mascarpone, vanilla & lemon zest.  Mix until combined.
  4. Add wet ingredients to the dry ingredients.  Add butter and mix until just combined.  Like ALL pancake mix, DO NOT OVER MIX.  Let the batter sit at room temperature for 20 min.
  5. Heat griddle (or cast-iron skillet in my case) to medium heat, brush with some melted butter.  I like to make smaller pancakes (about 2 inches in diameter) I use about 2 tablespoons of batter per pancake…flip when bottom is lightly golden and bubbles appear on the surface of the pancake.  Flip and cook until that side is golden.  Mine worked out to be about 1 min per side.
  6. Toppings: This really can be whatever you want it to be.  (Bobby Flay created a Cherry Brandy Hazelnut sauce in his recipe.)  I opted for a more basic route:  A few dollops for the Honeyed Mascarpone, toasted pine nuts & real Vermont Maple Syrup.

Banana & Chia Seed Breakfast Custards (dairy free)

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I have always struggled with eating breakfast … for a multitude of reasons. This has made me excited to eat breakfast, it’s absolutely delicious! It’s a great “Make ahead of time” breakfast for those busy mornings. It might be fun to experiment with different flavors too!
Recipe Credit: www.meaningfuleats.com

What you will need:
Serving size: 4
• 13.5 oz Coconut milk
• 2 egg yolks
• 1 banana, sliced
• 4 dates
• 1 tbsp vanilla
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/4 c chia seeds
• Top with Banana & Toasted Walnuts

How it’s done:
1. In a small saucepan, heat the coconut milk over medium heat. In a small bowl, whisk egg yolks. When the milk starts to scald, remove from heat and add 1 c to the yolks while mixing with a whisk. Add the egg/milk mixture back to the remaining milk. Using medium, heat milk for about 5 min. Stirring continually, DO NOT BOIL the mixture. It should thicken slightly. Set aside and let it cool to an appropriate temp for your blender… mine is 115 degrees.
2. In your blender add all ingredients EXCEPT the chia seeds. Blend until very smooth.
3. Add Chia seeds, blend just until well incorporated .
4. Pour mixture into 4 ramekins or small jars, cover and refrigerate overnight.
5. Top with Banana and toasted walnuts … yummy!

Spicy Sausage & Tomato Soup

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This new soup comes to me from my dear cousin Megan, who also knows her way around the kitchen. This is an incredibly tasty addition to my soup rotation…I mean, the girl put BACON in her soup! We obviously share the same genes!!

I did make a few “tweaks” to the recipe …The original recipe called for slightly less meat and added Cannellini & Kidney Beans, which could easily be added back into the soup if so desired.

What you will need:
• 4 Slices of thick bacon, chopped
• 12 oz Hot Italian Sausage
• 12 oz Andouille Sausage
• 1 Red Onion, chopped fine
• 1/4 tsp red pepper flakes (depending on heat preference)
• 4-6 cloves of garlic, chopped fine
• 1 Bay Leaf
• 28 oz whole, peeled, tomatoes
• 14 oz stewed tomatoes
• 1 tbsp tomato paste
• 3 c chicken broth (I ended up adding 2 more cups, personal preference)
• 1 c of Zucchini, halved and sliced thick
• 1 c chopped fennel
• 4 c (about of chopped Kale)
• 1/4 cup white wine
• Salt & Pepper to taste
Garnish (optional)
• Shredded Parmesan
• Parmesan & chia seed crisps

How it’s done:
1. In a pan or dutch-oven, add chopped bacon, fry until fat begins to render, and ends become crispy. Add sausage, brown meat then remove from the pan, set aside.

2. Add onions to pan, cook until softened.
a. Add Fennel, cook until they begin to brown
b. Add garlic for the last 30 seconds…do not burn the garlic.
c. Add the tomato paste & white wine, mix ingredients well.

3. Scrape the sides of the pan into your soup pot (or if using a dutch-oven, just scrape the cooked bits from the walls) Add Tomatoes, chicken broth, bay leaf, red pepper flakes, and meat to the pot
4. Cover and let simmer 30 min
5. S&P to taste
6. Add Zucchini for last 5 min
7. Kale will wilt rapidly with the heat of the soup, (so for best color& texture) add only when you are ready to serve.
8. Top with Parmesan & ENJOY!

Crispy Roasted Brussels with Smoky Honey Aioli

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It’s no secret that I am a huge fan of the Brussel Sprout in almost any form; but this one is too exceptional NOT to share!  Although, not a deal breaker, I highly recommend that you make your own mayo for this aioli…see previous post!

 

What you will need:

  • Brussel sprouts
  • Bacon Grease or Coconut oil
  • Salt
  • 2/3 c Homemade Mayonnaise (see previous post for recipe)
  • 2 cloves garlic, minced
  • 1 tbsp Raw Honey
  • 1/2 lemon/lime juiced
  • 1 tsp smoked paprika
  • pinch of salt & pepper

How it’s Done:

Brussel Sprouts

  1. Preheat at 400
  2. Trim the brussels, and half them (depending on size and personal preference)
  3. Line a baking sheet with parchment paper (I had JUST baked some bacon and simply reused the same pan)  Ensure that the brussels are well coated with the grease/oil and then salt them.
  4. Bake for 5 min
  5. Then turn on the broiler, move pan to top rack and broil the brussels for 5-10 min (depending on your broiler, mine is weird)  you want them slightly charred, and crispy…be careful not to OVER-cook them.

Smoky Honey Aioli:

  1. Mix mayo, garlic, honey, lemon juice, paprika, salt & pepper together well.
  2. Drizzle on top of Brussel Sprouts and devour!!

Optional: top with Bacon 🙂

Aioli concept is from: HowSweetItIs.com

Homemade, Healthy Mayo!

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This is 1 of 2 posts, since they fit together so beautifully, I had to do them together!

I know not everyone is doing the Primal/Paleo thing…and that is totally fine with me!  BUT I DO believe in taking the time to educate yourself on what exactly you are putting into your body 3+ times a day.

So,I have not been a big Mayonnaise fan for years now…but there are times when you could really use the help of that flavor enhancing sauce; in addition, this “aioli” fad is definitely bringing mayo back into the spotlight.  Now, I AM NOT talking about that store bought stuff! (once you have made your own, the fact that store bought mayo is white…totally freaks me out!)  The danger with store bought Mayo is in the ingredients…specifically Canola oil!  If you have ever dabbled into the “Paleo realm” you know about NomNomPaleo.com … and this comes directly from her!  It is TRULY amazing, and turns Mayo into a whole new, delicious, addition to almost anything!!

What you will need:

  • 1 large egg yolk
  • 1/4 tsp salt
  • 1/4 tsp dijon mustard
  • 1.5 tsp lemon juice (I have used lemons or limes)
  • 1 tsp white Vinegar
  • 3/4 c macadamia nut oil or avocado oil (I used avocado)

**Important – ALL ingredients should be at room temperature

How it’s Done:

  1. Mix all ingredients (EXCEPT the oil) into a bowl.  (I cheated and used my emulsifier/whisking tool, so I used the provided mixing canister)
  2. VERY IMPORTANT!  Add the oil VERY slowly and in 1/4 cup increments  (it helps to have an extra set of hands in the kitchen for this part)
  3. Once you reach the desired texture, you are done!

Credit: http://nomnompaleo.com/post/3440774534/paleo-mayonnaise

Italian Wedding Soup – without grain/pasta

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This recipe makes A LOT, so be warned!  I always like to freeze a few pre-portioned bowls of soup for those nights when I work late or just don’t want to cook.  I am really, really pleased with how this turned out, I had to control myself in the kitchen so that I did not eat ALL the meatballs BEFORE they went in the soup!!  It has, most definitely, been added to the rotation!!

Here is what you will need:

Meatballs

  • 1/2 lb andouille sausage (removed from it’s casing)
  • 1/2 lb hot Italian sausage (removed from it’s casing)
  • 1 lb Grass Fed ground beef
  • 1 c shredded parmesan cheese
  • 1 tsp onion powder
  • 1 onion chopped fine
  • 2 eggs beaten
  • 1/2c Almond Flour
  • 2 tsp dried Basil
  • 1 tbsp salt

Soup

  • Water
  • 2 qts Chicken Broth
  • 1 onion, chopped fine
  • 2 c Carrots (about 6)
  • 4 cloves of Garlic, chopped fine
  • Olive Oil
  • salt & pepper
  • 1 head of Cauliflower chopped small
  • 2 c Spinach
  • Parmesan cheese shavings for garnish

How it’s Done:

  1. Preheat oven to 350
  2. Mix all ingredients for the meatballs together in a large bowl.  On cookie sheet, line with parchment and make quarter size meatballs (I wanted them bite-size, but you can make them whatever size works for you…I did have to use 2 cookie sheets)  BAKE for 30 min, remove from oven and set aside
  3. In a large soup pot, add & heat about 4 tbsp of olive oil, and add chopped onion and carrots, sauté until they just become tender and add the garlic, heat for about 30 sec.
  4. Add the Chicken broth and water, bring to a boil.  Make sure to taste as you go, you may need to add additional salt
  5. Add cauliflower and meatballs.  Using medium heat, bring to boil once more.
  6. Remove from heat and add the spinach.  Mix together and serve (top with parmesan & fresh pepper)

Primal Cinnamon Doughnuts with Maple Butter Cream Cheese Glaze

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So, who doesn’t love doughnuts and coffee on Saturday mornings?!  I am definitely guilty of “cheating” with the traditional fried doughy goodness bombs …But now I have a GREAT Grain Free, baked option!

What you will need:

  • 1/4 c coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking soda
  • 3 eggs
  • 2 tsp Cinnamon
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk (almond works too)
  • 1/2 tsp vanilla extract
  • Doughnut pan

 How it’s Done:

  1. Pre-heat to 350
  2. In two, separate bowls, mix all dry ingredients together and then all wet together.
  3. Mix both wet & dry together, and put mixture into a storage baggie/piping bag to make the transfer to the donut pan easier.
  4. Bake for 15-20 min

 For the Glaze: (this IS NOT primal/paleo, but it’s so good…who cares!)

While the doughnuts are baking… Use a small sauce pan and heat to a boil.

  • 1 tbsp Coconut Oil
  • 2 tbsp butter
  • 3 tbsp coconut sugar
  • a touch or maple syrup
  • pinch of salt

DO not heat, just set aside for now

  • 2 tbsp cream cheese
  1. Stir ingredients (except cream cheese) over heat and bring to a quick boil
  2. Then reduce heat and continue to stir until all ingredients incorporate well.
  3. Pour into heat safe bowl and mix with cream cheese until smooth.  Then set aside.
  4. Once Doughnuts have cools slightly, you can spread the glaze over the top of each doughnut and enjoy!

Doughnut Recipe Concept from: slimplate.com