Well, I've decided that its time for my Domestic Haven blog to go. It is just too hard to keep up two blogs at this point in time. So, from now on, if I have new recipes to share (as I do today), I will just post them here. Domestic Haven was a good thought in theory, but I just didn't have the time to maintain it correctly.
I have two recipes to post today! One comes from my friend Tracie who shares my love for So Long Saloon (a restaurant in Manhattan) and The Bird sandwich that is on their menu. She decided that she would try to recreate the sandwich and in my opinion, she hit a home run with this one!
The Bird
1 lb boneless chicken breasts, pounded thin
1/4 c. lime juice
2 T. canola oil
1 T. white vinegar
1 tsp. cumin
1 tsp. salt
1-2 jalepenos, sliced
Bacon - enough for each sandwich
Guacamole (we made our own using the McCormicks mix that you find in the produce section and added tomatoes, cilantro and red onion)
Pepper Jack cheese slices
Lettuce, tomato, onion (optional)
Homestyle white bread
Mix together the lime juice, oil, vinegar, cumin, salt and jalepenos. Add chicken and marinate for an hour or so. Remove the chicken from the marinade and place on a hot grill and cook through. Meanwhile, make the guacamole and cook the bacon. When the chicken is finished grilling, let it stand while the bread toasts. To assemble, place one slice of the bread on the plate, add the guacamole, chicken, cheese, bacon, lettuce, tomato and onion (if using)and top with the other piece of bread.
I served this with baked sweet potato fries and a fruit salad.
The next recipe I have, I received from a coworker and boy am I glad she passed it on! This is the PERFECT recipe for a cool fall morning or a holiday breakfast.
Pumpkin-Ginger Pancakes
1 c. all-purpose flour
2 T. firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 large egg
3/4 c. milk
3/4 c. canned pumpkin
1/4 c. plain low-fat or non-fat yogurt
2 T. butter, melted
maple syrup
In a large bowl, stir together, flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
Place non-stick grilled or a 12-inch frying pan over medium heat (350 degrees); when hot, coat lightly with butter and adjust heat to maintain temperature (I used non-stick cooking spray on my griddle). Spoon batter in 1/3 cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown on other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200 degree oven. Serve with warm maple syrup.
Side note: My pancakes seemed to take longer than the 2 to 3 minutes as the recipe states.
You should make these pancakes, soon! I promise you will love them!