Baked Crepes For Breakfast This Weekend

Crepe Pancake Breakfast
Crepe Pancake

Often breakfast is the same old boring meal. Cereal, fried eggs, or toast; again and again. So here is something completely different. It’s a weekend meal, we think, as it takes about 20 minutes to prepare. Honestly, it’s not that much work. Mostly waiting for the baking to complete during which time you can be doing other things.

We’re calling it a Crepe. Maybe it’s a pancake.

  • 1/3 cup flour
  • 1/2 cup milk
  • 2 eggs
  • 1/8 tsp ground nutmeg
  • 1 tbsp butter
  • Confectioners sugar
  • Lemon juice
  1. Preheat oven to a moderately hot 425° F.
  2. Meanwhile place the flour, milk, eggs, and nutmeg in a bowl and mix well but not too well. Like for pancakes, leave some lumps. They’ll go away.
  3. Use the butter to oil a non-stick oven proof 9″ frying pan or other round pan.
  4. Pour batter into the pan, this is like a pancake so should be a 1/4″ or 3/8″ thick (9mm give or take) place in oven and bake for about 15 minutes. Check at about 12 minutes to see how it’s cooking. Cook until the pancake is set, lightly browned – see picture above.
  5. Remove from oven. Dust with sugar and dash with lemon juice; serve.
    Makes 2 portions.

NEW! Lawry’s Wings and Things Chicken Wing Seasonings

Wings and Things Seasoning Blends
Lawry’s Wings and Things Seasoning Blends

Hunt Valley, MD – Lawry’s Inc announces their new line of Chicken Wings Seasonings for professional chefs. With these new seasonings chefs can quickly create exciting flavored chicken wings in a jiffy and with the same great flavors every time.

Lawry’s Wings and Things Seasoning Blends comes in four flavor blends:

  • Mango Habanero – Blends tropical sweet mango flavors with hot habanero pepper flavor to excite taste buds.
  • Sriracha – Inspired by Sriracha Hit Sauce with it’s tangy flavor, this seasoning is spicy yet not hot.
  • Spicy Buffalo – Lawry’s version of the classic original Buffalo Wings seasoning based on hot sauce. Not too hot.
  • Zesty Lemon and Pepper – Something different in the chicken wings, the delicious blend of lemon and black pepper is satisfying and delicious.

Unlike most seasoning blends, with these Wings and Things Seasoning Blends, the seasonings are added after cooking the wings (just like the classic Buffalo Wings Recipe) and just before serving. Generally, 1 to 2 tbsp of seasoning is used per 1 lb of chicken wings and pieces. Separated chicken wings seem easiest to season, plate and enjoy.

Have some Sriracha Sauce on hand to dip the Sriracha seasoned wings in for added zest, and Tabasco or Franks hot sauce for the Buffalo seasoned wings; along with Blue Cheese Dressing and veggies – including celery sticks and carrot sticks.

Read about each seasoning individually in our store: Lawry’s Wings and Things Seasoning

Wonderful, Wonderful Pistachios

Wonderful Pistachio Kernels
Bag of shelled Wonderful Pistachios

Pistachios are one of the most nutritious tree nuts. Packed with vitamins and minerals including magnesium, manganese, potassium, Vitamin B1 and B6. Pistachios are relatively low in sodium and calories per serving too. Most of the calories in pistachios comes from fats. It used to be fats of all types we shunned but it’s now thought that some fats, such as from tree nuts including pistachios are actually good nutritionally.

As with all foods, everything in moderation. A 1/4 cup serving of shelled Wonderful Pistachios only has 170 calories, contains 12% of USDA recommended daily allowance of fiber, and no trans fats.

Consider Wonderful Pistachios as a nutritious snack over other foods with lots of salt or fats. Buy Wonderful Pistachios in our webstore.

Kauai Estate Coffee

Ground Koloa Estate Coffee Package
Our favorite coffee is Kauai Estate Hawaiian Coffee. The deep, rich flavor of Kauai Coffee beans along with it’s low acidity makes for the perfect cup of coffee.

As with anything from Hawaii, with it’s limited land area, generally remote location and limited natural resources, the price of Kauai Estate Coffee is more than other coffees. Often you’ll find knock off brands of Hawaiian coffees, where the Hawaiian coffee is part of a blend with other coffee beans from other countries. Kauai Estate coffees are 100% Hawaiian beans and are delicious.

You can find the package of Koloa Estate Ground Coffee pictured above at many retail grocery stores including Safeway. We carry a whole bean version of Koloa Estate coffee, so for the coffee we offer you will need to have a grinder. It’s our belief that freshly ground coffee makes the best cup of coffee, so that’s all we carry.

You can also shop for a larger selection of Hawaiian Coffees at Kauai Estate Coffee Store including K-Cups. They’re very friendly folks and are quick to answer your inquiries.

Mahalo for reading.

Wings Made Easy with French’s Buffalo Wing Seasoning
From French’s comes a kit including Buffalo Wing Seasoning and a roasting bag. It comes as a set of 3 pouches. Inside each pouch is a pocket with the seasoning and another with the nylon oven safe roasting bag. The nice thing about cooking with a roasting bag is the wings won’t dry out and you can see through the bag to see how cooking is progressing.

Simple to use. Open the bag pocket first and remove the back. Open the bag up, and add wings. Don’t try to stuff too many wings in one bag. Use a second if you need it. With the wings in the bag, onpen the other side of the pouch and add the seasoning, twist the top of the bag, and seal with the nylon zip tie included. Then shake it baby until the seasoning is distributed over the wings.

Cut a little hole in the bag to allow air to escape as it heats up. Place in a 350° to 400° F oven and bake for 45 minutes to an hour. Make sure the wings are done but not over done by checking on them as say 30 minutes, 45 minutes, and then every 5 minutes.

Take out and serve with the classic accompaniments of Blue Cheese Dressing, Celery Sticks, and Carrot Sticks. Flavor is mild, so if you want some heat have some hot sauce on hand.

Lawry’s Mexican Rice Recipe

Picture of Package of Lawry's Mexican Rice Seasoning Mix
Package of Lawry's Mexican Rice Seasoning Mix

Using Lawry’s Mexican Rice Seasoning is a simple way to make a delicious seasoned rice in 20 minutes. While Lawry’s Mexican Rice Seasoning is a blend of Southwestern US (Mexican) Inspired Flavors, it’s spicy flavor lends well to the flavors of India equally well. So while this Mexican Flavor is great as a side dish for tacos, it’s equally well suited as a side dish to accompany Indian dishes such as Tandori Chicken.

Mexican Rice Wraps
Make a quick weeknight meal with Lawry’s Mexican Rice similar to Chipotle’s.

What you need:

  • Prepared Lawry’s Mexican Rice
  • Cooked Chicken (leftover Rotisserie Chicken works well)
  • Sour Cream (low fat) or Guacamole
  • Shredded Cheddar or Mexican Cheese Bland
  • Jar of Taco Sauce
  • Soft Tortillas
  • Shredded Lettuce
  • Chopped Tomato

To Make (Note: Don’t over stuff, a little of each ingredient will work fine):

  1. Chop up the chicken.
  2. Heat Tacos.
  3. Place some chicken in the wrap. Top with Mexican Rice and some taco sauce.
  4. Top with Lettuce and Tomato (if desired), and add cheese, sour cream (guacamole). Wrap Up.
  5. Serve with Mexican Rice on the side.

Picture of Prepared Lawry's Mexican Rice In Pan
Prepared Lawry's Mexican Rice In Pan

To Make a Stove Top Serving of Lawry’s Mexican Rice

  1. Add water, oil, and Lawry’s Mexican Rice Mix to a 2 quart sauce pan.
  2. Bring to a boil.
  3. Add rice. Return to boil. Cover. Reduce heat to a simmer and cook for about 20 minutes (until water is absorbed).
  4. Remove from heat. Let sit for 5 minutes. Fluff with a fork and then serve.

Prepared Serving of Lawry's Mexican Rice
Prepared Serving of Lawry's Mexican Rice

Author: Matthew Schroebel Author: Matthew Schroebel

Homemade Chicken Broth Recipe

Homemade Chicken Broth
Golden Homemade Chicken Broth

This delicious golden Homemade Chicken Broth is versitle in the kitchen. Use this broth
as a base for Chicken Noodle Soup, in mashed potatoes, in Ramen Soup in place of the little packet of fake flavors, as the flavor in chicken gravies, use in place of water when making rice, etc.

Many years ago, we used to make one big pot of chicken soup, adding all of the ingredients and ending up with, well, a lot of chicken soup. If you make a nice flavorful chicken broth first, you get an ingredient you can use to flavor lots of other recipes. So these days, when we’re planning on making a chicken soup, we first make a broth, and strain it (reserving the chicken meat). Then we measure out enough of our magic golden liquid to make just enough chicken soup for our family’s meal, add some meat, shredded carrots, celery, onion and noodles (Matzo balls). All done, and we have a lot of Chicken Broth left over to use to flavor many more meals.

Here is our simple recipe for making tasty Homemade Chicken Broth:

  1. Rinse the chicken thighs and place in a large pot.
  2. Prepare the vegetables. Don’t fret too much about chopping them nicely. We’re only using them for flavor, and they’ll be discarded when done cooking. Add all of the vegetables to the pot.
  3. Fill the pot to within 1″ of the top lip.
  4. Cover, and bring to a boil over high heat. Reduce heat to keep the broth at a low simmer. Cook covered for 4 to 6 hours.
  5. Place a large wire mesh colander in another pot large enough to hold the liquid and strain the broth.
  6. Pick the chicken thighs from the colander and remove the bones and skin. Shred the meat by hand or use a knife to chop. It’s very tender and should fall right off of the bones. Discard the vegetables, chicken bones and skin.
  7. For a clearer broth, rinse the colander well, line with cheese cloth and restrain.
  8. If time permits, let the broth cool, then chill in the refrigerator. When completely chilled, scoop any of the solid white fat that forms on top.
  9. Use as desired.

Quick Ramen Chicken Soup

Serving of Homemade Chicken Broth with Ramen
Serving of Homemade Chicken Broth with Ramen

  • 1 1/2 cups Homemade chicken broth
  • 2 tbsp shredded carrots
  • 1 tbsp chopped celery
  • 1 tbsp chopped onion (or 1/2 tsp dehydrated chopped onion)
  • 1/3 tsp McCormick Chinese Five Spice
  • Noodles from a package of Ramen Soup (discard flavor packet)
  • 1/3 cup diced firm Tofu
  • 1/3 cup chicken meat
  1. Add the Homemade Chicken Broth to a medium saucepan. Add vegetables and bring to a boil. Reduce to a simmer, and cook vegetables for 2 minutes.
  2. Add Ramen noodles, and Chinese Five Spice. Set timer and cook noodles for 2 minutes.
  3. Remove from heat, add tofu and chicken.
  4. Pour into a boil and enjoy.

Author: Matthew Schroebel Author: Matthew Schroebel

Zatarain’s Jambalaya with 40% Less Sodium Recipe

Prepared serving of lower sodium Zatarain's Jambalaya Mix
Serving of Less Sodium Zatarain's Jambalaya Mix

Zatarain’s NEW Lower Sodium Jambalaya Mix is rich and tasty and has less salt to boot. This Jamablaya Mix has only 410mg sodium per 1/2 cup serving. Plus it’s another one pan meal from Zatarain’s. This recipe is for a family size stovetop meal.

A note about Andouille Sausage. We used packaged Hillshire Farms Andouille Sausage which is not too hot. Some Andouille Sausages have a lot of heat, so if you are using another type of Andouille that you are not familiar with, it’s wise to test the sausage flavor after cooking and before adding the rice mix. You might have to cut the quantity of Andouille back if it’s really spicy.

  • 1 Cup Zatarain’s Jambalaya Mix, 40% Less Sodium
  • 2 Cups Water
  • 1 tbsp butter
  • 1 Cup of Hillshire Farms Andouille Sausage thinly sliced
  • 1 Cup of Boneless Skinless Chicken Breast (or Thigh), cut up into 1/2″ chunks
  1. In a very large skillet, cook the chicken and Andouille Sausage until done.
  2. Add 2 cups of water and butter, cover, and bring to a boil.
  3. Meanwhile mix the Jamabalya Mix together well, and measure out 1 cup. Seal remaining mix in a reclosable plastic bag.
  4. Add the Jamabalya Mix to the sauce pan, stir well. Return to a boil, then cover and simmer for 20 to 25 minutes (until water has absorbed). Remove from heat and let sit for 5 minutes. Fluff the mix and serve.

Author: Matthew Schroebel Author: Matthew Schroebel

Spatini Turkey Meatloaf Recipe

Prepared Spatini Turkey Meatloaf
Cooked Spatini Turkey Meatloaf

Spatini Seasoning is a versatile mix of Italian seasoning typically used for preparing Spaghetti and other pasta sauces. Yet, Spatini Seasoning is widely used as a “secret ingredient” in many other meals. Today’s secret recipe is for a lean Turkey Meatloaf with no fillers. Just meat, seasoning, green pepper, onion, and Campbell’s Tomato Soup. It’s simplicity doesn’t portend the great taste of this recipe – we think you’ll be pleasantly surprised. While there are lots of recipes that use Campbell soups and it sort of feels like cheating, this Spatini Meatloaf Recipe is different, as the Tomato soup is used as a topping only — that is, it’s not incorporated into the Meatloaf mix. Plus, this recipe takes what is usually thought of as bland ground turkey and really jazzes it up.

Campbell's Condensed Tomato Soup
Can of Campbell's Condensed Tomato Soup

  • 2 pounds lean ground turkey (or lean ground chicken breast)
  • 1 medium green bell pepper (membrane removed), finely diced
  • 1 medium onion, finely diced
  • 2 tbsp Spatini Seasoning
  • 1/2 tsp McCormick Italian Seasoning
  • 1 egg
  • 1 can Campbell’s Tomato Soup
  1. Preheat oven to 350° F.
  2. In a large bowl combine to ground turkey, green bell pepper, yellow onion, Spatini, Italian Seasoning and egg. Mix well. An excellent way to do this is to wear a pair of disposable latex of nitrile gloves and dig in with your hands, mixing the meat mixture like you are kneading bread.
  3. Place in a lightly oiled bread loaf pan.
  4. Top with 1/3 to 1/2 can of Campbell’s Tomato Soup (cover and retain extra soup for leftovers)
  5. Bake for one hour or until internal temperature reaches 165° F. Remove from oven. Let stand for 5 to 10 minutes.
  6. Remove from pan to a serving plate. Serve with a fresh steamed vegetable and mashed potatoes.

This recipe makes about Eight 1/4lb servings, so you may have some leftovers. For a quick lunch, you may place a heated slice of meatloaf (cut in half to fit the roll) on a submarine roll, top with some of the leftover Tomato soup, (lettuce, sliced tomato, onions, and mayonnaise, if desired) and serve with potato or popcorn chips.

Spatini Turkey Meatloaf Submarine Sandwich
Serving of leftovers as Spatini Turkey Meatloaf Submarine Sandwich

Author: Matthew Schroebel

Zatarain’s Creole Rice Mix with Chicken Recipe

Zatarain's Creole Pilaf Mix with Chicken Recipe
Serving of Recipe for Zatarain's Creole Pilaf Mix with Chicken

If you are looking for an easy and tasty dinner then this recipe using Zatarains’s Lower Sodium Creole Rice Pilaf Mix is something to consider. Easy to make and delicious, low in sodium, and on the table in 30 minutes.

First, measure 2 1/3 cups of water into a 3 quart saucepan. Cover and bring to a boil.

Meanwhile, cut up 3 boneless and skinless chicken thighs into 1/2 inch cubes (this is easiest to do if the chicken is 1/2 thawed and so is still a little stiff from being frozen).

When the water is boiling add 1 tbsp butter and 1 1/3 cups of Zatarains’s Lower Sodium Creole Rice Pilaf Mix. Return to a boil, stir and shake the pan to level the rice to the water, then reduce heat to a simmer, cover and cook for 20 minutes.

While the rice cooks, cook the chicken in a non-stick skillet lightly oiled with olive oil. Turn often and cook through until the chicken is done. Set aside until the Zatarain’s Creole Pilaf Mix is cooked and no water is remaining.

Add the chicken to the Creole Rice Pilaf Mix, stir in well, then recover and set aside for 5 minutes. Then serve. Makes 4 servings.

Author: Matthew Schroebel Author: Matthew Schroebel