sobsofthegoblins

[sobsofthegoblins]

You can make these cornbread pancakes in two different ways: with cheese, jalapeos, and scallions for a savory twist, or with bacon for a hearty twist. They are a great mix of sweet and savory, and they would be great for brunch or breakfast.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup milk. 2 large eggs. 1/4 cup melted butter. 1/4 cup buttermilk for option 1. 1/4 cup shredded cheddar cheese for option 1. 1/4 cup diced jalapeos for option 1. 1/4 cup chopped scallions for option 1. 1/4 cup cooked and crumbled bacon for option 2. Maple syrup for serving.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. For Option 1 Cheesy Jalapeo Pancakes: Add buttermilk, cheddar cheese, diced jalapeos, and chopped scallions to the batter. Mix well. For Option 2 Bacon Cornbread Pancakes: Fold in the cooked and crumbled bacon into the batter. Heat a griddle or non-stick skillet over medium heat and grease lightly with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Keep the cooked pancakes warm in the preheated oven while you cook the remaining batter. Serve the cornbread pancakes hot with maple syrup. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

cristian camacho

[sobsofthegoblins]

A delicious and colorful BBQ recipe featuring perfectly grilled flank steak paired with a vibrant salad of corn, tomatoes, and asparagus. The balsamic Dijon dressing adds a zesty kick to enhance the flavors. Ideal for a summer barbecue or any outdoor gathering.

Ingredients: 1 lbs flank steak. Salt and pepper to taste. 2 tbsp olive oil. 2 ears of corn, husked. 1 pint cherry tomatoes, halved. 1 bunch asparagus, trimmed. 1/4 cup chopped fresh cilantro. 2 tbsp balsamic vinegar. 1 tbsp Dijon mustard. 1 clove garlic, minced.

Instructions: Preheat grill to medium-high heat. Season flank steak with salt and pepper, drizzle with 1 tbsp olive oil, and grill for 4-5 minutes per side for medium-rare. During the last 5 minutes of cooking, grill corn and asparagus until slightly charred, turning occasionally. Remove steak, corn, and asparagus from the grill. Let the steak rest for 10 minutes before slicing thinly against the grain. Cut corn kernels from the cobs and chop asparagus into bite-sized pieces. In a large bowl, combine sliced steak, grilled corn, asparagus, cherry tomatoes, and cilantro. In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and 1 tbsp olive oil. Pour the dressing over the salad and toss gently to combine. Serve the Grilled Flank Steak with Corn, Tomato and Asparagus Salad and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

kapi olani

[sobsofthegoblins]

A quick and nutritious Instant Pot recipe for Indian Vegetable Rice packed with colorful veggies and aromatic spices.

Ingredients: 1 cup basmati rice, washed and soaked. 1 cup mixed vegetables carrots, peas, beans, chopped. 1 large onion, finely chopped. 1 tomato, chopped. 1/2 cup green bell pepper, diced. 1/4 cup cilantro, chopped. 2 cloves garlic, minced. 1 inch ginger, grated. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon garam masala. 1/2 teaspoon red chili powder. 2 tablespoons cooking oil. 2 cups water. Salt to taste.

Instructions: Heat the oil in the Instant Pot and set it to "Saute" mode. Put in the ginger flakes, garlic powder, and cumin seeds. Saut until the food smells good. When you add the chopped onions, cook until they become clear. Add the red chili powder, turmeric powder, and garam masala and mix them in. To make the tomatoes soft, add them and cook for a while. Soak the basmati rice and add a mix of vegetables, diced bell pepper, and salt. Combine well. Add salt and water, and stir it well. To cook, put the Instant Pot in "Pressure Cook" mode and close the lid. After you're done, let the pressure drop naturally for 10 minutes and then quickly let go of the rest of the pressure. Do not close the lid. Use a fork to fluff the rice, and add chopped cilantro on top. Enjoy the healthy Indian vegetable rice while it's still hot.

Prep Time: 15 minutes

Cook Time: 5 minutes

edcamp library

[sobsofthegoblins]

A treacle filling is sandwiched between two thin, crispy waffles in this authentic recipe for Dutch stroopwafel, a rich caramel cookie.

[sobsofthegoblins]

A flavorful, family-friendly weeknight meal is made simple in an Instant Pot® with this recipe for garlic and herb chicken thighs and rice.

[sobsofthegoblins]

Butter is used to stew the lima beans and tomatoes before simmering them with the corn. Although frozen or canned vegetables can be used, fresh summer vegetables are fantastic in this.

[sobsofthegoblins]

In this Mexican Christmas roast, pork leg is first marinated in hard cider and then roasted in the oven with almonds, prunes, and pineapple.

[sobsofthegoblins]

This is a quick and easy appetizer or main dish focusing on a garlic lime marinade and thick slices of peppered bacon wrapped around green chilies and shrimp. This recipe works exceptionally well on an indoor grill.

[sobsofthegoblins]

Compared to a traditional pie crust, this vodka pie crust is simpler to roll out but still yields a flaky crust. If you want a sweetened crust, add sugar.

[sobsofthegoblins]

A premade crust tops berry-filled ramekins for sweet little pies! Serve them with a berry sauce and ice cream or whipped topping, if desired.

[sobsofthegoblins]

This easy slow cooker pulled pork recipe calls for simmering pork in a sweet and sour sauce.

[sobsofthegoblins]

Three types of cheese, eggs, bacon, vegetables, fresh cilantro, and a fun Mexican-inspired breakfast casserole are the main ingredients.

[sobsofthegoblins]

To give pancakes a rustic apple flavor, this simple breakfast or dessert syrup uses unfiltered apple cider and a few other accessible ingredients.