Chocolate Chip Pancakes

INGREDIENTS

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup vegetable oil
• 1/2 cup miniature chocolate chips
• CINNAMON HONEY SYRUP:
• 1 cup honey
• 1/2 cup butter or margarine, cubed
• 1 teaspoon ground cinnamon

DIRECTIONS

1. In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
2. Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

Ihope you cook before you die-Wally.Vega

Tequila: Myth, Magic & Spirited Recipes

For some folks, summer isn’t official until they’ve sipped their first margarita of the season. Unfortunately, for many the margarita stops at frozen and a bloke named Jose.

Photographer Karl Petzke pushes beyond an average understanding of the liquor in a new book, Tequila: Myth, Magic & Spirited Recipes. He explores the rich cultural history of the agave plant and its distilled juice. How it’s made and tasted are discussed in depth. And, to top it off, Petzke provides recipes common and surprising that allow tequila to lift the spirit of several dishes.

Available from Chronicle.

viaselectism

Blueberry Pancakes

INGREDIENTS (Nutrition)

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 tablespoon white sugar
• 1 egg
• 1/2 cup plain yogurt
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 3/4 cup fresh blueberries

DIRECTIONS

1. Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
2. In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
3. Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the
4. other side until golden.viaallrecipes

find your swank. think insane. be urbane

Summer Pasta D'lite

INGREDIENTS (Nutrition)

• 6 large black olives, chopped
• 3 tomatoes, chopped
• 1 (6 ounce) can tuna, drained
• 1/2 cucumber, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• salt and pepper to taste
• 4 ounces angel hair pasta

DIRECTIONS

1. In medium bowl, combine olives, tomatoes, tuna, cucumber, onion, garlic, olive oil, salt and pepper. Stir well and chill in refrigerator for 2 hours.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water until cool. Toss with tomato mixture, and serve.viaallrecipes

ihope you live before you die-Wally.Vega

Fusilli With Four Cheeses

Fusilli con Quattro Formaggi

A northern Italian favorite! Make the sauce just before you cook the pasta. If it is made too far in advance, the oils from the cheese will separate and rise to the top of the pot, and you will have to cook it again to blend. Enjoy this easy Italian recipe with family and friends!

Ingredients:

1/2 cup (1 stick) unslated butter
4 oz. ricotta cheese
4 oz. Gorgonzola cheese, crumbled
4 oz. Fontina cheese, cut into 1/2-inch cubes
1 cup freshly grated Asiago or Parmigiano cheese
1 cup heavy cream
1 tsp freshly milled white pepper
1 lb. fusilli (twists)
1 tbsp salt
1 tbsp unsalted butter
2 tbsp minced Italian parsley leaves

Preparation:

1 - Melt 1/2 cup butter in a heavy 3-quart saucepan over low heat. Add ricotta cheese, Gorgonzola and Fontina cheese and stir constantly with a wire whisk until melted. Stir in the Asiago or Parmigiano cheese, cream and pepper. Cook, whisking constantly, until all the cheeses are completely blended. Remove from heat and set aside.

2 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss with half of the sauce and toss again with remaining sauce. Garnish with minced parsley and serve immediately.

Serves 4 to 6

find your swank. think insane. be urbane

Blackened Tuna Steaks with Mango Salsa

INGREDIENTS (Nutrition)

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 4 tuna steaks
• 1 fresh mango - peeled, pitted, and chopped
• 1/4 cup finely chopped red bell pepper
• 1/2 Spanish onion, finely chopped
• 1 green onion, chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 1/2 teaspoons olive oil
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon garlic powder
• 4 tablespoons olive oil

DIRECTIONS

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.viarecipedotcom
   

ihope that you live before you die.-Wally.Vega

Chicken Fajita Melts

INGREDIENTS

• 3 tablespoons vegetable oil
• 6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
• 1/2 cup sliced onions
• 1/2 cup sliced red bell pepper
• 1/2 cup tomato juice
• 2 tablespoons taco seasoning mix
• 1 cup salsa
• 8 (1/2 inch thick) slices French bread
• 2 cups shredded Cheddar chees

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
5. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

viarecipeDOTcom

i hope you life before you die-Wally.Vega

Marinated Wild Salmon Recipe

INGREDIENTS (Nutrition)

• 4 salmon fillets
• salt and pepper to taste
• 1 tablespoon onion powder
• 1 teaspoon crushed red pepper flakes
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 3 tablespoons white balsamic vinegar
• 2 tablespoons white sugar
• 2 tablespoons chopped green onions
• 2 tablespoons chopped cilantro

DIRECTIONS

1. Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
2. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
3. Preheat oven to 450 degrees F (230 degrees C).
4. Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

viarecipe.com

I hope you live before you die- Wally.Vega