Tag: whey low gold

Recipe of the Week – Pumpkin Pie Pancakes with Sweet & Salty Pecans

Posted on by Cruisin Brian

The weather has changed, the leaves are turning colors, and the smell of fireplaces fill the air! Time for pumpkin spice anything and breakfast for dinner!! I did a search online for Pumpkin Pancakes and Once Upon A Chef delivered with a recipe that looked promising.  Using Chef Jenn Segal’s recipe as a jumping off point and my favorite pumpkin pie recipe for inspiration, here’s what we came up with for dinner the other night.
Start by preheating the oven to 350º and mix a half cup of Whey Low Gold brown sugar substitute with half a teaspoon of salt, one teaspoon of cinnamon, and half a teaspoon of cayenne pepper (*full disclosure, I only use a heavy dash of cayenne because Michelle does not like a lot of spice), with about a tablespoon of water. Stir in two cups of pecan halves.

Spread the coated pecans onto a cookie sheet covered with parchment paper (NOT wax paper) and pop in the oven for about 15 minutes.

For the pancakes, in a large bowl, combine a half cup of canned pumpkin with three tablespoons of melted butter, and two eggs.  Whisk until well mixed.

Add the following spices (yes, all of them!): one and a half teaspoons cinnamon, one teaspoon each of ginger and allspice, half a teaspoon each of nutmeg,  clove, and salt. Yes, this seems like a lot of spice but it is an amazing combinations of flavors that you will not regret!

Mix together with one and a half cups of Pamela’s Gluten Free All Purpose Flour Artisan Blend, two teaspoons of baking powder, a quarter teaspoon of baking soda, one and a half cups of half and half, two eggs, and three tablespoons of REAL maple syrup (yes, you could use one of those brands that are on the shelf next to the pancake mixes but you are making breakfast for dinner, splurge). The mixture will seem like a thick cake batter.

It’s probably about time to check on the pecans. These are a little over cooked. Take them out of the oven and let them cool on a cooling rack.  If the nuts are sticky, the are not done, put them back in.

Make the pancakes in a hot skillet. For some reason, I did not take any pictures during this step. I pour about a quarter cup of batter for each pancake and use a spatula to flatten the batter out so they are not too thick. Flip once you see some bubbles form on top. As each batch of pancakes is done, place them on the cookie sheet from the pecans and pop them in the oven (which is now turned off) to stay warm.

Break apart the pecans and store the extras in an airtight contain once completely cool.  Top the pancakes with pecans and serve with sausage or bacon. We also made mimosas because, well, why not?

What is your favorite breakfast for dinner side? We love maple sausage but tell us yours in the comments!

Sweet and Salty Pecans

  • 1/2 C Whey Low Gold Brown Sugar Substitute (or regular brown sugar)
  • 1/2 t salt
  • 1 t cinnamon
  • 1/2 t cayenne pepper (or less depending on your heat tolerance)
  • 1 T water (or more if needed)
  • 2 C pecans halves

Preheat oven to 350º.
Combine all ingredients except pecans in a medium bowl. The mixture should be thickish. Add the pecans and stir until well coated.
Pour the pecan mixture onto a parchment lined baking sheet. Make sure that the nuts are spread in a single layer and bake for about 15 minutes.
Remove the nuts from the oven to check. If the nuts are sticky, bake a little longer. They should look a little crusty on top and caramelized on the bottom. Slide the parchment onto a cooling rack to let the nuts cool.
Break apart the nuts and keep extras in an airtight container, if you can resist eating them all!

Pumpkin Pie Pancakes

  • 1/2 C canned pumpkin
  • 3 T butter, melted
  • 2 eggs
  • 1 1/2 t cinnamon
  • 1 t ginger
  • 1 t allspice
  • 1/2 t nutmeg
  • 1/2 t clove
  • 1/2 t salt
  • 1 1/2 c half and half
  • 3 T real maple syrup
  • 1 1/2 c gluten-free flour blend (such as Pamela’s Artisan Blend)
  • 2 t baking powder
  • 1/2 t baking soda

In a bowl, mix together pumpkin, butter, eggs, all of the spices, and salt. Whisk until well combined. Add the milk and syrup and combine.
Add flour and other dry ingredients and mix well.
In a hot skillet, add a little cooking spray if needed, and use 1/4 c of batter for each pancake. Cook until bubbles form on the top and flip. The pancakes will rise quite a bit and be very fluffy. Keep in a warm oven until all of the pancakes are ready to serve.
Top pancakes with butter, pecans, maple syrup, and serve with your favorite breakfast sides.
 

Recipe of the Week – Bourbon Glazed Salmon with Rice Pilot

Posted on by Cruisin Brian

While staying in Houghton, Michigan, we decided to try a new experience and chartered a fishing boat with Sand Point Charters in Lake Superior. More on that story later because, true to form, it turned into a much bigger adventure than we expected! We had a successful day on the water and ended up with some salmon and trout. Once we got to Michelle’s parents in Illinois we made dinner for them one night with our freshly caught salmon. Here is one of our favorite fish recipes.

Start off by making the bourbon glaze. Mince a large finger of ginger. I mentioned this a few weeks ago, but here’s how to do it.  Begin by cutting the peel off of the ginger and slicing it into 1/8 inch slices. Next stack the slices and cut into julienne strips. Finally mince as finely as you’re able. I like to do a larger amount when I’m home and put it into a mini ice-cube tray with some water. Once frozen, I keep it in a baggy in the freezer to use as needed!


Mix 5 tablespoons of brown sugar (we use Whey Low Gold, a sugar substitute), 5 tablespoons bourbon (I prefer Evan Williams), 3 tablespoons San-J Tamari Gluten Free Soy Sauce, 2 tablespoons minced ginger, 5 cloves of minced garlic, and the juice of one lime in a resealable bag. Add four  6-oz filets of salmon and let marinade for about 30 minutes in the fridge.
While your waiting, dice an onion and shallot finely.  Heat 1 tablespoon of olive oil in a saucepan and saute onions and shallot until soft. Add 2 tablespoons of butter and 1 cup of rice. Saute the rice until it starts to smell “toasty,” you may even hear some of the grains pop a little. You are adding flavor right now, so don’t skip this step! Add two cups of chicken broth (we prefer Kitchen Accomplice concentrated broths) and 1 tablespoon of dried parsley and bring to a boil. Cover, reduce heat and simmer for fifteen minutes or until all liquid is absorbed.

While the onions are sauteing, it’s time to heat the grill. Once the broth and rice come to a boil, put the fish on the grill over medium heat. Use either a piece of foil or a cedar plank to keep the fish from falling through the rack! The fish should cook on medium to low heat for about 10 minutes. Do not flip it unless the filets are really thick and are not cooking through.
Take the remaining marinade from the bag and place it in a small saucepan. Bring to a simmer and reduce the liquid to half and allow it to thicken. This will become an amazing glaze to spoon over the finished salmon (I really like it on the rice too).

I like to serve this meal with either sugar snap or snow peas for some additional color on the plate, but the sweet corn had just come in so that’s what we enjoyed on this night.

Bourbon Glazed Salmon

Mix all ingredients in a resealable plastic bag and let marinate for about 30 minutes in the refrigerator. Grill salmon over medium heat for about 10 minutes on foil. Turn only if the filets are thick and will not cook through otherwise. While the salmon is cooking, place the remaining marinade in a saucepan and simmer to reduce the liquid to half. Spoon glaze over the salmon at the table.

Rice Pilaf

  • 1 sweet onion, diced
  • 1 shallot, finely minced
  • 1 T olive oil
  • 2 T butter
  • 1 C Jasmine rice
  • 2 C chicken broth
  • 1 T dried parsley

Heat oil over medium heat and saute onion and shallot until soft, about 5 minutes. Add butter and melt. Add rice and cook until it begins to smell “nutty.” Add the broth and parsley and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

★ 25 years guiding ★ 48 U.S. states ★ 10 countries ★ 3,000+ Camino miles