Aebleskiver - Danish Pancake Balls

Ingredients

2 egg whites

2 cups of  all-purpose flour
2 teaspoons of baking powder
1 tablespoon of white sugar
1\2 teaspoon of baking soda
1\2 teaspoon salt
2 egg yolks
4 tablespoons of butter (melted)
2 cups of buttermilk
1 cup of vegetable oil for frying

Instructions

1.   In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2.    Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
3.    Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour about two tablespoons of the batter into each cup. As soon as they get bubbly around the edge , turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.

Orange Poppy Glaze Chicken

CHICKEN

5-8 Chicken Thighs

2 Tbsp Vegetable Oil

2 Tbsp Butter

Salt

Pepper

Poppy Seeds

GLAZE

½ Cup - Orange Marmalade

2 Tbsp - Brown Mustard (Sub Dijon if desired)

2 Tbsp - Soy Sauce

2 Tbsp - Rice Vinegar

Preheat Oven to 325 degF.

Glaze

                Combine Orange Marmalade, Brown Mustard, Soy Sauce, Rice Vinegar in Bowl, Set Aside.

Chicken

                Coat Chicken Thighs in Salt, Pepper and Poppy Seeds.  Melt Butter in Dutch Oven on stove over high heat and add Vegetable Oil, heat until very hot.  Place chicken thighs in hot oil and cook uncovered for 4-5 minutes until chicken is browned on that side, the flip the chicken and cook uncovered for 4-5 minutes until the other side of the chicken is browned (careful the oil will pop).  Pour the Glaze over the Chicken Thighs in the Dutch Oven, put lid on the Dutch Oven, place the Dutch Oven in the oven.  Bake for 20-30 minutes.  Remove, uncover the Dutch Oven and let stand for 10 minutes.

Serving Suggestion:

                Over White Rice
Creator: Reed Phillips 5 January 2017

Hamburger Casserole

http://triedandtasty.com/hamburger-casserole/

Cajun Shrimp and Chorizo Pasta

Cajun Seasoning:

• 1 teaspoons salt
• 2 teaspoons garlic powder
• 2½ teaspoons paprika
• ¼ teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoons dried oregano
• 1 teaspoons dried thyme
• ½ teaspoon red pepper flakes

Cajun Shrimp and Chorizo Pasta:

• ½ pound chorizo
• ¼ cup unsalted butter + splash of olive oil to keep it from burning
• 2 green bell pepper, diced
• 1 red bell pepper, diced
• 4 oz white mushrooms (about 2 cups), sliced
• ½ yellow onion, diced
• 4 cloves garlic, minced or press
• 2 tablespoons Cajun seasoning, divided
• 10 oz large shrimp, peeled and deveined with tails taken off
• 3 cups half-and-half
• ⅓ cup grated Parmesan cheese
• 1 pound penne pasta
• Cilantro, optional as a garnish

INSTRUCTIONS

Cajun Seasoning:

1. Place ingredients in a bowl and whisk to combine.
2. Store in an airtight container.

Cajun Shrimp and Chorizo Pasta:

1. In a large skillet, cook chorizo over medium high heat, breaking it up as it cooks. Remove from the skillet once cooked through, this should only take a couple of minutes.
2. Lower the heat to medium and melt butter together with the olive oil.
3. Stir in peppers, mushrooms, onion, and 1 tablespoon cajun seasoning.
4. Cook until soft, about 5 minutes.
5. Stir in garlic and cook for 30 seconds.
6. Stir in shrimp and cook until firm and pink, about 3 - 5 minutes.
7. Add in half-and-half, parmesan cheese, and chorizo.
8. Bring to a simmer, to thicken. Simmer for about 10 minutes.
9. Season with another 1 tablespoon cajun seasoning and salt, to taste.
10. Toss with pasta (cooked according to directions on package).

From: http://showmetheyummy.com/cajun-shrimp-chorizo-pasta/

Texas Roadhouse Rolls...Yes Please!

http://bakerette.com/texas-roadhouse-rolls-recipe/

Stuff to Regrow from Kitchen Scraps

http://www.simplehouseholdtips.com/foods-you-can-regrow-from-kitchen-scraps.html

Baked Egg Boats

http://spoonforkbacon.com/2012/01/baked-egg-boats/