Here's a recipe for Flour-less Pancakes that I found on Pinterest. Attached is a video! I know I know, it's been too long since I've done a video. It's more of a recipe review but here's me in action in the kitchen.
Cooking with Lita B - Flour-less Pancakes
2 eggs
1 banana
In a small mixing bowl, combine eggs and banana with a fork until well blended (or use a food processor if you want a smoother mix). Once mixed, preheat a pan over medium heat and pour a small amount of the mix into the pan. Cook until brown on both sides. Easy enough!
Enjoy!
Wednesday, January 28, 2015
Tuesday, December 30, 2014
Mini Spaghetti Pies
The "Crust"
Handful of Whole grain spaghetti
1/4 cup of grated parmesan cheese
1 egg
1 tbsp of unsalted butter
The Filling
1/2 lb of ground beef
1/4 cup of Newman's Own Fire Roasted Tomato and Garlic Sauce
The Spices
Salt
Black Pepper
Dried Basil
Dried Oregano
Preheat oven at 350.
In a large size bowl, whisk egg and parmesan together. Set aside.
Break spaghetti in half. Cook spaghetti according to directions on box then strain in a colander. Take butter and throw in the pan you used for the spaghetti. Melt butter and then pour butter into the parm/egg mix (saves a dish). Using tongs, toss the spaghetti in the parm/egg batter. Set aside.
Meanwhile, brown your beef in a medium sized skillet with your spices. Once all the beef is brown, add it into the bowl with all the other ingredients. Pour in tomato sauce and toss with tongs again.
Then divide spaghetti mix into portions that will fit in a muffin tin. The recipe that I followed (sort of) originally made enough for a 12 muffin pan but I halved it for a 6. Bake at 350 for 15-20 minutes. Pull out of oven and let them sit for about 5 minutes. Trust me. You don't want to take them out of the tin right away or they'll apart and you'll have mess! Sprinkle more parmesan on top and you're ready to dig in.
Enjoy!
Handful of Whole grain spaghetti
1/4 cup of grated parmesan cheese
1 egg
1 tbsp of unsalted butter
The Filling
1/2 lb of ground beef
1/4 cup of Newman's Own Fire Roasted Tomato and Garlic Sauce
The Spices
Salt
Black Pepper
Dried Basil
Dried Oregano
Preheat oven at 350.
In a large size bowl, whisk egg and parmesan together. Set aside.
Break spaghetti in half. Cook spaghetti according to directions on box then strain in a colander. Take butter and throw in the pan you used for the spaghetti. Melt butter and then pour butter into the parm/egg mix (saves a dish). Using tongs, toss the spaghetti in the parm/egg batter. Set aside.
Meanwhile, brown your beef in a medium sized skillet with your spices. Once all the beef is brown, add it into the bowl with all the other ingredients. Pour in tomato sauce and toss with tongs again.
Then divide spaghetti mix into portions that will fit in a muffin tin. The recipe that I followed (sort of) originally made enough for a 12 muffin pan but I halved it for a 6. Bake at 350 for 15-20 minutes. Pull out of oven and let them sit for about 5 minutes. Trust me. You don't want to take them out of the tin right away or they'll apart and you'll have mess! Sprinkle more parmesan on top and you're ready to dig in.
Enjoy!
Sunday, September 28, 2014
Double Chocolate Chip Cookies
Here's a delicious sweet for you guys to try out!
1/2 cup of olive oil
3/4 cup of sugar
1 tsp vanilla
1 egg
1 cup all purpose flour
1/3 cup of cocoa
1/4 tsp of baking soda
1/8 salt
1 cup of chocolate chips
Preheat oven at 350. Combine all dry ingredients except sugar in a large mixing bowl with a whisk. Make a well in the middle of the bowl. Set aside.
In a smaller mixing bowl combine olive oil, sugar, and egg until well blended. Add about a 1/4 cup of the wet ingredients in the dry ingredient well. Gradually add dry mix and stir. Continue to gradually mix the wet and dry ingredients until there is a smooth consistency. Next, add the chocolate chips and stir until evenly mixed.
Spray a large cookie sheet with cooking spray. Use a small ice cream scoop to scoop the cookie batter onto the cookie sheet. Bake in the oven for about 11-13 minutes. Take out of the oven and let them cool on a wire rack before serving.
1/2 cup of olive oil
3/4 cup of sugar
1 tsp vanilla
1 egg
1 cup all purpose flour
1/3 cup of cocoa
1/4 tsp of baking soda
1/8 salt
1 cup of chocolate chips
Preheat oven at 350. Combine all dry ingredients except sugar in a large mixing bowl with a whisk. Make a well in the middle of the bowl. Set aside.
In a smaller mixing bowl combine olive oil, sugar, and egg until well blended. Add about a 1/4 cup of the wet ingredients in the dry ingredient well. Gradually add dry mix and stir. Continue to gradually mix the wet and dry ingredients until there is a smooth consistency. Next, add the chocolate chips and stir until evenly mixed.
Spray a large cookie sheet with cooking spray. Use a small ice cream scoop to scoop the cookie batter onto the cookie sheet. Bake in the oven for about 11-13 minutes. Take out of the oven and let them cool on a wire rack before serving.
Mmmm chocolaty goodness!
Tuesday, September 9, 2014
Homemade Breaded Chicken Strips
Hello everyone! I'm back and I am so sorry about the lack of posts the past few months. This summer was absolutely insane with work, changing jobs, family get-togethers, and everything else! I have a new recipe that I made last night that was a complete success with the boyfriend and I, so I wanted to share it with you! This breaded chicken went really well with rice and peas and carrots. If you have any other suggestions for side dishes feel free to comment in the comment section!
Sunday, May 11, 2014
Dips! Dips! and more Dips! - Updated
Lita's Hummus
1 can of chickpeas, rinsed
3 cloves of garlic
1/4 cup of olive oil
salt and pepper, to taste
Throw everything into the food process and turn it on to the lowest setting. Hummus should be a smooth consistency. Add salt and pepper as desired. You may need to add more olive oil to help lubricate the blades as it breaks down the chickpeas and garlic cloves.
Goes great with corn chips as well as carrots!
1/2 can of black beans, rinsed
1/2 can of light red kidney beans, rinsed
1/2 of diced tomatoes
McCormick's Perfect Pinch Mexican Seasoning
1/4 cup of Sargento Chef Blend Taco Cheese
1 spoonful of sour cream
Cheese for topping
Heat a small sauce pan over medium heat. Throw in black beans, kidney beans, and tomatoes. Stir and throw in spices. Let cook for about 5-10 minutes then add sour cream and cheese, stir until all in incorporated. Let cook for another 5 minutes then turn off heat. Place in a small-medium size bowl and then add cheese for topping. Voila! Enjoy with regular corn chips or Tostitos Hint of Lime. Mmmm delicious!
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1 can of chickpeas, rinsed
3 cloves of garlic
1/4 cup of olive oil
salt and pepper, to taste
Throw everything into the food process and turn it on to the lowest setting. Hummus should be a smooth consistency. Add salt and pepper as desired. You may need to add more olive oil to help lubricate the blades as it breaks down the chickpeas and garlic cloves.
Goes great with corn chips as well as carrots!
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Lita's Bean Dip1/2 can of black beans, rinsed
1/2 can of light red kidney beans, rinsed
1/2 of diced tomatoes
McCormick's Perfect Pinch Mexican Seasoning
1/4 cup of Sargento Chef Blend Taco Cheese
1 spoonful of sour cream
Cheese for topping
Heat a small sauce pan over medium heat. Throw in black beans, kidney beans, and tomatoes. Stir and throw in spices. Let cook for about 5-10 minutes then add sour cream and cheese, stir until all in incorporated. Let cook for another 5 minutes then turn off heat. Place in a small-medium size bowl and then add cheese for topping. Voila! Enjoy with regular corn chips or Tostitos Hint of Lime. Mmmm delicious!
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