Cinnamon Roll Oven Pancakes

I'm always looking for pancake recipes I can bake in the oven because, let's face the music here, I dislike standing in the kitchen flipping pancakes for 60minutes (I have a husband, two boys and a girl with a hollow leg, I am not kidding when I tell you I'm flipping for 60 minutes!).

So when a recipe comes across my radar for oven pancakes, I must peek. Even though we are wheat free, I try them out anyway. I just use alternate flours and try my best to adjust.

I'm happy to report, my most recent find for oven pancakes turned out fantastic! But I did have to make some adjustments for the oat flour I used. You should REALLY try these out!

Ingredients:
1 3/4 cups warm milk
4 T. melted butter
2 large eggs
2 T. sugar
2 cups oat flour + 1tsp xanthan gum (0r 2cups wheat flour)
4 t. baking powder
1/2 t. salt

Preheat oven to 350°. Butter an 11x17 cookie sheet and set aside.

Combine melted butter and warm milk (not hot, you don't want to precook your eggs but you want to keep your butter melted). Add in the eggs and mix/beat well. Now add in all the dry ingredients and mix well. At this point I watch the batter for consistency. At first it was really thick, so I added more milk (recipe above reflects that). So you may have to add a bit more milk but it's important to note these are going to be MUCH thicker then frying pan/griddle cakes.

Spread into prepared pan.

Time to make the cinnamon roll innerds.

Innerd Ingredients:
4 T. melted butter
3/4 cup brown sugar
1 1/2 T. cinnamon

Combine well and if you are feeling adventureous, try to swirl this over the top. But, this didn't work at all. So I generously sprinkled it on top (using my hands) until it was almost completely covered.

Bake 8-12 minutes (depending on oven and moisture in your air) until they rise a bit and a toothpick comes out clean. They won't brown like regular pancakes, they will stay pale, just check your toothpick.

Slice like bar cookies (big bar cookies LOL) and enjoy! Two kids ate theirs with syrup (SOOO GOOD!) and one just plain. Excellent!

This is an excellent recipe for the freezer too. Just make ahead and put completely cooled cakes between wax paper in a freezer bag. To reheat, stick two on a plate and microwave 30-45 seconds until hot.

Original recipe found on: Big Red Kitchen

Stork Meal 13: Mediterranean Caprese Chicken

This is one of those times that I have to give credit to Google for helping me find (then adapt) a recipe.

The original game from Our Story, but for whatever reason, when I found the picture on pinterest, I could not get any links to work. Regardless of WHO pinned the darn thing, the recipe would not come up! And I tried like 15 boards! Argh!

I might have panicked a little, because the Mama-to-be doesn't have many requests, but this was one of them. And as a self-proclaimed chef in training, I needed this recipe and thankfully Google knew where to find it. After only a few search strings, I found Aaron and Jill's blog and read through her recipe.

But like I always do... I changed the snot out of her recipe. I took out the sugar, added the onion and garlic and didn't drain my artichokes.  Upped the temp, lowered the cooking time and I also added way more cheese then she did... but we like cheese. A lot. And, while I haven't tried freezing this yet, I'm almost certain it will freeze beautifully!

The results were frighteningly good! We served ours over Quinoa but you can serve over pasta or rice. We had a two-year-old eating and two picky 9-11year olds and everyone loved it!

Here is my recipe:

Ingredients:
6 Chicken Breasts
8-16 shredded mozzarella cheese
Fresh Basil
Salt
Pepper
Olive Oil
1 heaping tablespoon of garlic
6 large diced roma tomatoes
1 white onion
1 large jar of artichoke hearts
1/4 cup quinoa flour (or any flour but I am wheat free so I used quinoa)

Directions: (Preheat 375)

1. Slice onion and keep the onion in rounds. Lay the rounds on the bottom of a 9x13 pan.

2. Place well salted and peppered raw chicken breasts over the top of the onion.

3. Mix together; tomatoes, whole jar of artichoke hearts (with liquid), garlic, some olive oil, generous salt and pepper, and the flour. Pour in pan between the chicken.

4. Bake for 35 minutes or until the internal temperature of the chicken hits just about 135-140.

5. Mix chopped basil (generous amount) and shredded mozzarella together and cover the mostly cooked chicken. Put back in the oven and continue to bake until chicken reaches 160ish. Flip on the broiler for 3-5 minutes to brown the cheese.


Freezer directions: Because of the nature of this meal, you would need to make this in a freezable 9x13 container like pyrex or throw away foil. Follow all the instructions to assemble but instead of cooking, cover with foil (or your lid). Bag cheese and basil mixture and place it on top of the meal with siran wrap.

Label with: Bake 375 for 35 minutes. Top with cheese mixture. Bake additional 10 minutes. Serve over a starch.

I will try this recipe again with a mock caprese (for my non tomato eating body) and use roasted red peppers. I think it will be amazing... but I will let you  know when I try it.

To see the other Stork Meals, click here.

Stork Meal 12: Italian Pork Chops (grill, crock, or oven)

This is one of those go-to meals for me when I forget to defrost something but need to feed the natives. I always have the ingredients on hand and it's always a crowd pleaser.

Momma-to-be agrees! So in it goes to the Stork Meal vault.

And, of course, I forgot to take a picture before we'd gobbled, so I took one when I was packing away the leftovers for some lucky man's lunchbox. (Note, I made three cheese rellanos, smoked paprika brussel sprouts, and the kids favorite Rice-a-Roni... so that is in the picture too).

What you will need:
Pork Chops (bone in or boneless, whichever you prefer)
Dry Italian Seasoning (You will find this next to the dry ranch seasonings)
Oil
Water
Vinegar

If you are making this for a freezer meal, make sure you get fresh pork chops. They don't recommend you freeze and refreeze meat, so just don't do it.

Pork Chop Tip: Did you know that a Boneless Pork Loin Roast is just a really long pork chop? Most of the time, it's a fraction of the cost of already cut pork chops. Sometimes even cheaper then buying bone-in pork chops. And you get to decide how thin or thick you want your chops to be. Usually one boneless pork loin will give me 15-20 chops!

Directions for the chops: For the freezer: Put 4-6 pork chops in the freezer bag and add dry Italian seasoning. Massage into the pork well and then add the recommended vinegar, water, and oil to the bag. Press all the air out, then seal.

Write on the bag: Defrost. Grill, bake, or crockpot until internal temperature reaches 165.

Now, I know what you are thinking. Why not just use the bottled Italian dressing. For me it's easy. I can't have soy (which most dressings have), so this is a no brainer. Plus there are no additional additives I don't want (like high fructose corn syrup). AND I before I was allergic, I used a bottle of italian dressing and it surely wasn't the same. The mean wasn't as flavorful or tender. So trust me when I say this is the way to go, BUT, you can use a bottle of Italian dressing in a pinch.

All in one CrockPot Meal: A lot of times I throw raw potatoes and carrots in the bottom of my crockpot then the seasoned meat and dressing over the top.  If you want to make this an all in one crockpot meal, just dice red potatoes and carrots in large chunks and put it in a separate bag. Both freeze well and will hold up great in the crockpot. I also really like sprinkling fresh parmesan over the top of my veggies when they are done.

Stork Meal 11: Chicken Bites

For those of you just tuning in, if you aren't sure what a stork meal is, it's a meal for a new mamma! One that can go in the freezer and not be a big hassle to fix, specially with a new baby in the house. I'm doing this Stork Meal series for my sister, whose first baby is due in 3 short weeks! I plan to have her freezer stocked to the gills!

To see all the previous stork meals, you can go here. Otherwise, read on for today's winner.

This was one of those meals that we totally forgot to take the picture of until it was almost completely consumed. Which means, it of course goes right onto the blog. I found the original recipe on Pinterest, but as any good chef does, I did mess it all up with the flavor of ME. And we loved it. There are no leftovers.

Here what you will need:
3/4 Cups of Ketchup
1 Cup white vinegar
2 Tablespoons of Soy Sauce
2 Tsps of liquid smoke
1 Teaspoons of onion salt
1/2 cup of brown sugar
2 tablespoons of chopped garlic
1 tablespoon prepared mustard
Salt/Pepper
5-6 Chicken Breasts cut into large bite sized chunks

Put all sauce ingredients in large zip lock bag. Mix well then add the chicken bites. You're done.

Write on the bag: Pour into oven dish. Bake on 375 for 35-40minutes.

WINNER!

To see the other Stork Meals, click here.

Wheat Free Chocolate Sour Cream Cup Cakes

Because I'm now experimenting with wheat free, soy free, rice free, nut free, peanut free meals... I often come across a recipe that I don't want to lose. So then I think, where I can put said recipe? Duh, on the blog.

While this is not a freezer friendly meal, this is a treat and one I don't want to lose.

Ingredients:
2 eggs separated 
1/2 Vanilla
1/4 cup sour cream

Sift together:
1 1/4 cups of Quinoa Flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp
1/2 tsp salt

In a pan on the stove bring just to a boil 1/4 cup of butter and 1/2 cup of water. Trust me when I say the stove... I tried this in my microwave and it exploded. So right, bring to just a boil and whisk in 1/4 cup of cocoa powder.

Cool cocoa mixture then add the vanilla, sour cream and the egg yokes. Whisk until smooth. Now add the dry ingredients and mix until well combined. Will look like thick brownie mix.

Beat the egg whites until stiff but not dry, then fold into the mixture. The mixture should now resemble cake mix.

Spoon into paper muffin liners and bake at 375 for 20 minutes.

Stork Meal 10: Breakfast for Dinner

In my house, anytime I say I'm having breakfast for dinner, my kids scream with delight. They love breakfast and really hope that I mean I'm allowing them to have cereal. Ha. I'm not that kinda mom, usually.

But alas, tonight I was running late with life and thought, breakfast for dinner it is! I'd been browsing pinterest the past couple weeks and remembered seeing a pancake recipe that you can bake in the oven. First of all, this is a win because I dislike making pancakes. I don't know why, I just do. And since pancakes freeze very well, this is a winning combination for a Stork Meal and for dinner tonight!

And it was a hit.

Here is what you do... Heat the oven to 350 and butter up 24 muffin tins (or you can just do 12 but you will be baking longer ;)). Mix up your favorite pancake mix (if you make from scratch, more power to you. Today's recipe is not a scratch recipe, I just use Krusteaz just add water mix) and add to it your favorite syrup. Use about 3 Tablespoons per 2 cups of mix. Or more if your kids really like it sweet. But I'm picky on the sticky. And keep in mind your add-ins.

Now you need to get together your extras. Here are some ideas for add-ins to your pancakes:
Cinnamon chips
Chocolate chips
Frozen/Fresh Fruit
Bacon <-- no really!! NOM!
Jelly or Jam

Pour 1/4 of a cup of batter into each muffin tin and top with your favs. Tonight it was chocolate chips and berries. Stick in the oven for 10-15 minutes and be prepared to be wowed.

Some cooking notes: Because the berries were COLD the top of the berry pancakes did not brown. So just pay attention to the edges of your pancakes as they cook. They will get nice and golden and you know its time. Once the first batch comes out, you will have it down to a science.

For Freezing: Cool completely before you put in a ziplock. Then freeze in a single layer until the pancakes are frozen. Then you can pile them up together (this prevents sticking). On the outside of the bag, write PUFFINS: Microwave 20-30 seconds (each) until hot. Enjoy!

If you would like to give your family another quick freezer idea in muffin tins, able to be stored in the same manner, try mini quiche. Basically the same idea, only use EGGS as your base and as add-ins, use bacon, cheese, cottage cheese, and other savory items.  Store in the same manner and heat in the microwave 30-45 seconds.

To see the other Stork Meals, click here.

Stork Meal 9: Sour Cream Bacon Wrapped Chicken

Oh. My. Heaven.

So, I haven't even tasted this recipe (as I begin write this, but I tasted it by the end) but the smell in my house makes me want to do a little jig. I mean seriously people, I don't know what is more exciting. The fact that I have bacon in my crockpot or that it's wrapped around juicy chicken and covered in a smoked paprika cream sauce. Seriously folks, my nose is in heaven. And I have 8 people coming for dinner who will be the judges of it's fantasticity (That is totally a word)!

And now that I've tasted it... Oh yeah. This is a total keeper. So here is what you must do, run (don't walk) to the store and buy these ingredients:

Thick sliced bacon
4-5 boneless skinless chicken breasts (you can use thighs too)
2 cans of Cream of Chicken (or you can use mushroom if you prefer, but my kids prefer I don't)
1 cup of full fat sour cream (you already have bacon, come on you really going to use FF?)
2-3 Tablespoons of Smoked Paprika
Garlic Salt (or you can use real garlic [1-2 crushed cloves], but my kids prefer I don't)
Pepper (and salt if you don't use the garlic salt)

For preparation to go in your crockpot today: Wrap defrosted chicken in bacon and place in the bottom of a preheated crockpot. I usually turn mine on high then back to low when I'm all putting it in. Mix the soup, sour cream and all the spices together and taste, adjusting for your liking. Some days I need more paprika... some I need less. Depends on how snarky I am I think.  Pour well combined yummy sauce over the chicken in the crock and cover. Cook on High 4 hours or low 6-8 hours (until chicken is at 165). Serve over rice or noodles. Steamed carrots will be excellent with this meal.

For the freezer: Wrap frozen chicken breast in bacon and pack tightly into the bottom of a gallon sized zip lock bag. In another gallon bag combine Cream of chicken, sour cream, paprika (start with 1 table spoon first, taste and then add more to your liking), Garlic salt (again taste and see), and finally some pepper. Seal bag and mix well by squishing the bag many times. Make it all the same color. Taste and adjust to your families liking.

Store sauce and bacon wrapped chicken together in an additional freezer bag and label with this: Place chicken in the crockpot first, cover with sauce. Cook 4 hours on high, 6-8 on low. Serve with rice or pasta.

To see the other Stork Meals, click here.

Stork Meal 8: Sausage, Peppers, and Tatery Goodness

I was trying to think of a name for this epic meal of deliciousness, but I can't seem to find one that does it justice. And to call it Parika/Rosemary-EVOO-Kielbasa-Roasted-Red-Pepper-Potato-peperoncini-onion mix... just doesn't work. So, if you have any ideas... I'm all ears.

I actually found the original recipe on pinterest, but I never follow recipes. They are more like general guidelines. And this time, I'm glad I didn't follow it. Because in one pan I did exactly what the "recipe" said and in the other I did what I'm posting here.

And the score: pinterest zero, me epic win! ;)

(**I've made this meal many times now due to it's popularity among my household. I've begun to add anything and everything to the veggie mix with exceptional results! A cup of mushrooms, roasted red peppers AND fresh bell peppers, whatever I have fresh on hand that is in dire need of being cooked before I think it goes bad, Bam, I slap it in. Be brave and throw those bad boys in as extra color and flavor. You won't be disappointed.**)

Ingredients:
Polish Kielbasa (cut into slices)
4-5 red potatoes (1 inch cubes)
1 onion (sliced thin)
1-2 jars of roasted red peppers (diced)
       Alternately you could use 2-3 fresh bell peppers (pick something besides green)
2 tsps of rosemary (if you can, chop it up into smaller sticks ;))
3 tsps of smoked paprika
salt and pepper
extra virgin olive oil (EVOO)

AND, you need 1 jar of peperoncini peppers... or mild banana peppers but keep those in their jar until you serve!

To make the mix:
Mix sausage, potatoes, onion, red peppers, rosemary, smoked paprika, salt/pepper and EVOO all together in a large mixing bowl. Put the whole mix into a freezer bag and seal.

Write on the outside:
Defrost. Roast on 400 for 30-40 minutes. Top with peperoncinis and enjoy.

SOOO delish!



To see the other Stork Meals, click here.

Stork Meal 7: Cilantro Lime Chicken

Ohhhh yummy. It would have been even better with dark meat, but goodness was this meal great.

I wish I could remember where I wrote down the initial recipe from so I could give them a shout out, but for the life of me, I can't find it anywhere in my search results!

However, I did tweak the recipe a little (I bet you are sooo surprised) so maybe they would be shocked and perplexed.

Split between two gallon zip locks:
6 boneless chicken breasts (or equivalent boneless thighs)
2 cans corn (undrained)
2 cans of black beans (drained and rinsed)
1 red onion (diced)
1 tube of cilantro (or a whole bunch of cilantro)
Juice of two limes (or about 1/3-1/2 cup of lime juice total)

2 tablespoons of cumin
1-2 tablespoon of garlic

Mash bag well to combine.

Split between two quart bags:
4 cups of rice
2 chicken bouillon cubes (crushed into the rice bag)

Put one bag of each mixture into another gallon ziplock. Seal and label:
Cilantro Lime Chicken
4 hour on High or 8 hours on low
Combine rice bag with 2 cups of water and microwave for 5 minutes

Next time I make this meal, I may add in some chopped roasted red peppers for some more color... or even some tomatoes (that I can't eat). Not that it was missing anything... I just love color ;)

To see the other Stork Meals, click here.

Oat Flour Pancakes

Saturday and Sunday we had company, so I wasn't able to get any meals concreted for my sister's freezer. But Sunday morning I experimented with some pancakes.

See in March, I was diagnosed with food allergies. Wheat, soy, tomatoes, peas, rice (RICE?!), nuts, peanuts, and I'm pretty sure potatoes are out. Still discovering some of them, but this has been hard. So, some of these meals I'm making for her freezer aren't even edible for me. But it's okay, because this is for her.

However, Sunday we made pancakes for the kids and of course I want them. But I'm not willing to deal with the pain. So I googled Oat Flour Pancakes (since I'd just purchased Oat Flour from New Earth -- the whole foods store in this area).

I whipped up the recipe and it was not, not, not, not okay. It was so runny, trying to turn them was a joke. And the taste was missing a lot. Just tasted like bland grossness. So, as a good chef does, I doctored it.

I added more Oat Flour and another egg, some vanilla, and some splenda.

Perfect.

Ingredients:
3 cups Oat Flour
3 eggs
2 cups whole milk
1/2 cup of oil or melted butter
3 teaspoons baking powder
1/2 teaspoon of salt
1 teaspoon vanilla
2 packages of splenda

Make like normal pancakes and enjoy!