Banana Pancakes

I LOVE LOVE LOVE these pancakes (thanks, Cheri!). In fact, I'm pretty sure they've ruined traditional pancakes for me. They are so easy to make and a hit for the whole family. We made them for our family over July 4th and everyone raved over how good they are. Plus, we were able to adapt the recipe for my sister who's allergic to refined sugar, and I think the new recipe is even better.

Banana Pancakes

1 1/4 cups flour
1/2 cup oats
2 1/2 tsp. baking powder
1 Tbsp. honey (or 1 Tbsp. sugar)
1 Tbsp. pure maple syrup (or 1 Tbsp. brown sugar)
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/4 cups milk
2 1/2 Tbsp. oil
2 bananas, mashed
1 egg
1 tsp. vanilla

In a bowl, combine dry ingredients. In a separate bowl, lightly beat egg. Add bananas and mash. Mix well. Add milk, oil and vanilla to flour mixture. Mix well. Add egg and bananas, and stir until combined. Cook on buttered griddle and serve with pure maple syrup.

Potato, Egg & Sausage Wrap

We had this for dinner last night (and the night before), and I was again reminded how much I love this dish. It's quick, easy and so so good. Plus, it's super easy to make a little or a lot. We usually have this for dinner, but it would be great for breakfast, too.

Potato, Egg & Sausage Wrap

2-3 potatoes (any variety), cut into large chunks
salt
pepper
olive oil
rosemary
sausage links (pre-cooked)
mushrooms
2 small cans diced green chilies
1 cup corn (fresh, frozen or canned)
cheese, grated
cilantro, chopped
tortillas (I prefer the kind you buy at Costco/Sam's and cook yourself)
eggs, scrambled (1 per wrap)

Preheat oven to 425 degrees. Toss potatoes with salt, pepper, olive oil and rosemary. Place on baking sheet and roast in the oven until golden brown, about 15-20 minutes.

Meanwhile, place sausage links in a food processor and blend until links are ground. Place in a large skillet over medium heat. Chop a handful of mushrooms and add to sausage. Cook until mushrooms are wilted. Add green chilies and corn. When potatoes are done, cut them into bite-sized cubes and add to sausage mixture. Mix thoroughly. In a separate pan, scramble eggs. Cook tortillas. Place a spoonful or two of sausage mixture in tortilla. Sprinkle with cheese and cilantro. Add egg. Tuck ends and roll like a burrito. Slice down the middle and garnish with cilantro. Delicious!

Roast Chicken

I've wanted to make roast chicken for years, but it seemed like every time I went to the store to buy a roaster, I always talked myself out of it. Until July 12--my wedding anniversary.

I've watched enough Barefoot Contessa to know I wanted to use one of her recipes, and let me tell you...it didn't disappoint. The chicken was delicious! I left out the bread cubes and served it with roasted veggies instead. I also couldn't find kitchen twine anywhere (truly, three stores later...), so I opted for natural hemp instead (thank you, JoAnn's). I also added a few sprigs of fresh rosemary to the cavity. Yum!

Lemon Chicken with Croutons
Barefoot Contessa (Barefoot in Paris)

1 (4- to 5-pound) roasting chicken
1 large yellow onion, sliced
olive oil
salt
pepper
2 lemons, quartered
2 Tbsp. butter, melted
6 cups bread cubes

Preheat oven to 425 degrees. Toss the onion with a little olive oil and place in a small roasting pan. Place the chicken on top and sprinkle the inside with salt and pepper. Place the lemons (and rosemary) inside the chicken. Pat the outside dry, brush with melted butter and sprinkle with salt and pepper. Tie the legs together and tuck the wings under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear between the leg and thigh. Cover with foil and let rest for 15 minutes.

For bread cubes: Heat a large saute pan with 2 Tbsp. olive oil until very hot. Lower the heat to medium-low and saute the cubes until nicely browned, 8 to 10 minutes. Add more oil as needed and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Enjoy!