Cherry-filled Pancakes

Adapted from: http://www.recipe.com/cream-cheese-filled-breakfast-pancakes/

Serves: 6

Filling:

1 8 oz. pkg. cream cheese, softened
1/3 c. whipping cream
1/2 tsp. vanilla extract
1/2 c. sifted powdered sugar
Cherry pie filling

Pancake:

Serves: 6 (Makes 12 in total)

2 eggs, beaten
1 1/4 c. milk *(Dairy free milk)
1 cup all purpose flour
2 Tbsp. powdered sugar
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. Himalayan salt

Filling Directions:

1. In a medium sized mixing bowl, blend together cream cheese with a wire whisk, or electric mixer on medium until smooth.

2. incorporate whipped cream and vanilla extract. Blend mixture on low until blended well. Add in powdered sugar and stir.

3. Spoon in two Tablespoons Cherry pie filling on each crepe style pancake; roll up. Serve with more whipped cream and cherry pie filling -Optional

Pancake Directions:

In medium sized mixing bowl, combine eggs, milk, flour, powdered sugar, baking powder, vanilla, and salt. Beat the mixture with a wire whisk until smooth. Heat a lightly greased dutch oven skillet over medium heat; remove the skillet from heat. Pour about 3 tablespoon of the batter into skillet. Lift and tilt the skillet to spread the batter evenly. Return the skillet to heat and brown the pancake on one side only. capsize the skillet over a plate and remove the crepe style pancake.

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Shepherd Pie

Adapted from: http://minimalistbaker.com/1-hour-vegan-shepherds-pie/

Serves: 6

1 medium onion, diced

2 cloves garlic, minced

1 1/2 c. uncooked Kidney beans, rinsed and drained

4 c. vegetable stock

2 tsp. fresh thyme

2 tsp. crushed red pepper flakes

1 10-oz. bag mixed veggies

MASHED POTATOES

3 pounds yukon gold potatoes, thoroughly washed

3-4 Tbsp vegan butter

Salt and pepper to taste

Directions:

1. In a large pot filled with water, add in sliced potatoes and cover. bring to a low boil on medium high heat, generously add in salt, cover and cook for about 20-30 minutes, or until fork tender.

2. After potatoes are cooked, drain, add potatoes back into pot so any remaining water can evaporated, then transfer to a mixing bowl. using a potato masher, mash potatoes until smooth. Add in (2-4 Tbsp.) butter, and season with salt and pepper. Cover loosely and set aside.

3. preheat oven to 425, and lightly grease a 2-quart baking dish. (while potatoes are in the pot cooking)

4. In a large saucepan over medium heat, saute onions and garlic in 1 Tbsp. olive oil until lightly browned and caramelized for about 5 minutes.

5. Add a pinch of each salt and pepper. Add in Kidney beans, broth, thyme, crushed red pepper and stir. Bring to a low boil, then reducing heat down to a simmer. continue to kidney beans until tender.

6. Once beans are tender, add in mixed vegetables, stir, and cover to the flavor mingle together.

7. Transfer mixed vegetables to prepared baking dish and top with mashed potatoes. Smooth down mashed potatoes with a wooden spoon and season with Salt and pepper.

8. Place baking dish onto a baking sheet to catch any overflow, and bake at 425 for about ten- fifteen minutes, or until mash potatoes are slightly browned. Allow to cool before serving.

Coffee Talk.....Episode 7

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Philly Cheese steak Tacos

Adapted from: http://www.food.com/…/grilled-philly-cheesesteak-tacos-4834…

Serves: 4

1 lb flank steak, trimmed
3⁄4 lb. white mushroom
1 green bell pepper, quartered
1 red bell pepper, quartered
1 onion, thickly sliced crosswise
3 Tbsp. extra virgin olive oil
salt and pepper
Garlic powder
8 soft shell taco shells
1/2 lb. monterey jack cheese
1/2 lb. provolone cheese
1/2 c. sliced Jalapeno pepper

Directions:

1. Preaheat a dutch oven griddle pan to medium-high. On a large baking sheet, arranging the steak, mushrooms, bell pepper and onion; brushing the pan with olive oil and season with salt and pepper.

2. Grill the steak and vegetables together, turning once, until the steak is well-crusted and the vegetables are charred and softened, for about 12 minutes; transferring to a large plate and let stand until the vegetables are cool enough to handle.

3. Slicing the steak thinly and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sliced cheese.

Salisbury Steak- Meatloaf

Adapted from: http://www.yummly.com/recipe/Salisbury-Steak-Meatloaf-Food_com-75663

If you are a huge fan of Salisbury steak, you will for sure love this rendition of Salisbury steak.

Serves: 5

1 1/4 lbs. extra lean ground beef
6 1/2 oz. cream of mushroom soup (If you are using 2 lbs. ground beef, use 2 cans)
1 oz. onion soup mix
1 c. Panko bread crumbs
1/8 tsp. minced garlic
1/8 tsp. course black pepper
1/8 tsp. Crushed red pepper flakes
1/8 tsp. dried parsley flakes
1/4 cup water


Directions:

1. In a medium sized bowl combine mushroom soup,onion soup,garlic and both peppers, Parsley set aside.

2. In a large mixing bowl blend together ground beef and 1/2 c. panko bread crumbs, 1/3 onion soup mixture if mixture is to soft add the rest of the bread crumbs.

3. Place meatloaf into a loaf size pan. Placing meatloaf in a 350 oven and allow to cook for 30 mins. After 30 mins remove fat from pan and top with the remainder of the onion soup mixture cook for another additional 10 more minutes.

Chicken and Bacon poppers

Adapted from: http://allrecipes.com/recipe/65671/jalapeno-popper-chicken/

Serves: 5

1 1/4 (8 oz.) pkg. cream cheese, softened
1/2 c.- 2 Tbsp. shredded mozzarella cheese
1/2 c.- 2 Tbsp. shredded pepper jack cheese
1/2 c. - 2 Tbsp. crumbled bacon
2 - 1/2 Jalapeno peppers, seeded and minced
5 (6 oz.) skinless, boneless chicken breast halves
1 1/4 c. Panko breadcrumbs
1/4 c.- 1 Tbsp. vegetable oil


Directions:

1. Blend together the cream cheese, mozzarella cheese,Pepper jack cheese,bacon and jalapenos in a small bowl.

2. Cut a horizontally slit through the thickest side of each chicken breast, and fill with 1/4 of the cheese bacon mixture. Secure with toothpicks.

3. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a dutch oven skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, for about 8 minutes per side. Using an instant-read thermometer inserted into the center should read at least 165.