PUMPKIN PANCAKES WITH CARAMEL PECAN SAUCE

Pumpkin Pancakes with Caramel Pecan Sauce – delicious Autumn pancakes smothered with caramel sauce and chopped pecans. Alternatively, you can use dulce de leche.

Pumpkin Pancakes with Caramel Pecan Sauce - these delicious Autumn breakfast pancakes are perfect for the holiday season (Thanksgiving and Christmas).  Alternatively, you can use dulce de leche sauce.

Ingredients

• 1 cup pumpkin puree
• 1 1/4 cups milk
• 3 tablespoons butter , melted
• 1 egg
• 3 tablespoons brown sugar
• 1 1/4 cups all-purpose flour , sifted and aerated
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/2 cup caramel sauce or dulce de leche
• 1/2 cup pecans , chopped

Instructions

1. In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
2. In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
3. Add dry ingredients to wet ingredients and whisk until just combined.
4. Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
5. Serve pumpkin pancakes drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with dulce de leche. 

Recipe Adapted ; PUMPKIN PANCAKES WITH CARAMEL PECAN SAUCE @ juliasalbum

CARAMELIZED ONION & MUSHROOM HAVARTI MELT

For this {easy} grilled cheese I decided to caramelize some mushrooms and onions, and then toast it up with some delicious mild havarti cheese.  I love havarti, but this combination would also be great with some other cheeses too. Have some Swiss or Colby cheese? Both would be great options.

The most important thing when making this specific grilled cheese, is to take the time to let the mushrooms and onions caramelize. It’s easy, but you have to be patient.  Put them together in a skillet with some butter, toss them around a couple times, and then just leave them on medium heat. Don’t touch them. I repeat, don’t touch them!  After about 5-7 minutes you will notice the mushrooms ‘sweating’, little beads of water coming to the surface.  Wait another minute and then toss around quickly, and leave them again.  Wait about 5 more minutes.  By this time their color should be turning a rich brown, and you can toss around a couple more times.  Once they are a caramel color, they are done.  This really shouldn’t take that long, and you could always cook these in advanced and then use later when you make your sandwiches.

Caramelized Onion & Mushroom Havarti Melt Recipe

Ingredients
For 2 sandwiches

• 4 slices of good bread, I like sourdough
• 4 slices havarti cheese
• 2 TBS butter
• 8oz mushrooms, roughly chopped
• 1 medium onion, thinly sliced
• thyme, dried or fresh
• salt & pepper

Instructions

1. Heat skillet on medium heat and melt 1 TBS of butter. Add onions and mushrooms to skillet. After about 5-7 minutes you will notice the mushrooms ‘sweating’, little beads of water coming to the surface. Wait another minute and then toss around quickly, and leave them again. Wait about 5 more minutes. By this time their color should be turning a rich brown, and you can toss around a couple more times. Once they are a caramel color, they are done. Sprinkle thyme and salt and pepper over mixture and stir.
2. Using the remaining butter, evenly butter 1 side of each slice of bread. With the butter side facing down, place 1 slice of cheese on bread, then about 1/2 cup of mushroom mixture, then another slice of cheese, and then another slice of bread with the butter side up. Repeat for 2nd sandwich.
3. Place the sandwiches into a skillet on medium heat (lower heat if your bread is browning, but cheese isn't melting enough). Let cook for 3-4 minutes and then flip carefully to other side. Cook an additional 3-4 minutes or until browned.
4. Remove from skillet and serve cut in half.

Recipe Source : Caramelized Onion & Mushroom Havarti Melt @ domesticsuperhero

CHEESY POTATO GRATIN STACKS RECIPE

When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) or as finger food for a party! Just 85 calories per piece and they're freezer friendly too!

For breakfast with eggs? As party food? As a side for a fancy dinner? The possibilities are endless. And these Mini Potato Gratin Stacks are just 85 calories per serving.

Cheesy Potato Gratin Stacks (Muffin Tin) Recipe



Ingredients

• Oil spray
• 1 kg / 2 lb potatoes, large long ones 
• 2 tbsp / 30 g butter
• 2 garlic cloves, minced
• 1/2 cup cream, heavy / thickened 
• 1 tsp dried thyme
• 1/2 tsp salt
• Black pepper
• 1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
• Fresh thyme leaves for garnish, optional

Instructions

1. Preheat oven to 350F/180C.
2. Spray a standard 12 hole muffin tin with oil.
3. Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10" thick.
4. Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.
5. Stir, then set aside.
6. Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
7. Drizzle each potato stack with 1/2 tsp of cream mixture.
8. Sprinkle HALF the cheese over the potato stacks.
9. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
10. Cover loosely with foil and bake for 35 minutes.
11. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
12. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. 

TO SERVEBreakfast - serve with eggs and bacon.
Dinner - serve as a side.
Finger food - serve warm as is.

Recipe Source : Cheesy Potato Gratin Stacks (Muffin Tin) @ recipetineats

CAULIFLOWER BENEDICT

INGREDIENTS
FOR THE CAULIFLOWER HASH BROWN PATTIES

• 1/2 head cauliflower
• 1 large egg
• 1 c. shredded cheddar
• Pinch of cornstarch
• Kosher salt
• Freshly ground pepper
• 1 tbsp. extra-virgin olive oil

FOR THE POACHED EGGS

• 2 large eggs

FOR THE HOLLANDAISE

• 4 egg yolks
• Squeeze of lemon juice
• 1 stick butter, melted
• Pinch of cayenne pepper
• Kosher salt

TO ASSEMBLE

• 2 slices Canadian bacon, warmed
• Paprika, for garnish
• Chopped fresh chives, for garnish

INSTRUCTIONS :

1. Make cauliflower patties: Grate cauliflower on a box grater until shredded. Add to a medium bowl and crack in the egg. Add cheddar and cornstarch and season with salt.
2. In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into patties. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more.
3. Poach eggs: Bring a saucepan of water to a boil, then reduce to a low simmer. Create a vortex by stirring the water, then drop in 1 egg. Let cook 3 minutes, then transfer with a slotted spoon to a paper towel. Repeat with remaining egg.
4. Make hollandaise: Discard all but two inches of water and bring to a low simmer. Set a heatproof bowl over saucepan to create a double boiler and add egg yolks. Add lemon juice and whisk until combined, then stir in butter in a steady stream, whisking constantly, until combined. Season with cayenne and salt.
5. Serve cauliflower hash brown patties topped with Canadian bacon, poached eggs, and hollandaise. Garnish with paprika and chives.

Recipe Source : CAULIFLOWER BENEDICT @ delish

MEXICAN STREET CORN

Grilled corn on the cob smothered with a creamy spread and then sprinkled with Mexican spiced cheese topping.

I’m guessing everyone is starting looking for grilling recipes for the next summer.  I have a few favorite ideas already on the blog, but we can always add new ones to the list, right?  This Mexican Street Corn is the best.  I first had it a little over a year ago at one of our favorite local restaurants.  We now make it at home on our grill, because it’s super easy and amazingly flavorful.

Mexican Street Corn Recipe
Mexican style corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.



Ingredients

• 5 ears fresh corn , husked

For the Spread:

• 1/4 cup mayonnaise
• 2 Tablespoons sour cream
• 1/4 teaspoon garlic salt
• Juice from one lime

For the Topping:

• 1/4 cup grated Cotija cheese (or Parmesan or Queso Fresco)
• 1 teaspoon smoked paprika (or chili powder if you want heat)
• Chopped cilantro , for garnish (optional)

Instructions

1. Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
2. Preheat the grill to medium heat (between 350-450 degrees F).
3. Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
4. Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
5. Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.

Recipe Source : MEXICAN STREET CORN @ seededatthetable