Pete’s Scratch Pancakes



2 cups flour
3 tablespoons sugar
1 teaspoon salt
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1⁄4 cup butter, melted (1/8 of a pound)
1 3⁄4 cups milk


Mix the dry items first.
Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
Let sit at least 10 minutes while heating the pan.
These will be high, but light and fluffy.
Yields 9 (6″) pancakes

Recipe from Pete Nyhus


Beef & Broccoli

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Serve over white or brown rice. Serves 4.

Prep Time: 10 minutes + 1 hour for marinade Cook Time: 8 minutes

First, marinate the meat:

 1/2 tsp baking soda
 1 tsp sugar
 1 tbsp cornstarch
 1 tbsp low-sodium soy sauce
 1 tbsp water
 2 tbsp vegetable oil
 1 1/2 lbs flank steak, sliced into thin strips

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

  •  1 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty) [When I made this, I only had light soy sauce so I added about 3/4 c. of soy sauce and 1/3 c. water and it turned out great]
  •  4 tbsp brown sugar
  •  8 cloves garlic, minced
  •  4 tbsp flour
  •  2 tbsp sherry
  •  3 tbsp vegetable oil
  •  2 heads broccoli, crowns only

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3- 4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more.
Recipe adapted slightly from: Rainy Day Gal (Jenny Miller)

Chicken & Snap Pea Stir Fry

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Serves 4

For marinating the chicken:
3 boneless, skinless chicken breasts, thinly sliced crosswise
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons vegetable oil

For the rest of the dish:
2/3 cup chicken stock
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound snap peas or sugar snap peas, trimmed and washed
2 tablespoons Shaoxing rice wine or dry sherry
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
Black pepper, to taste
Steamed rice, for serving

Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.

Combine the 2/3 cup chicken stock with 2 tablespoons cornstarch to make a slurry (stir out any lumps) and set aside.

When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 tablespoons oil, and sear the chicken just until browned. Remove the chicken from the wok and set aside.

Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir, and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.

Recipe from:

Chicken & Broccoli Curry Casserole

This recipe has always been a family favorite growing up!IMG_9854


  • 5 -6 chicken breasts, boneless & skinless (Next time I’d add half the amount of chicken as I like mine a little more “saucy”)
  • 1(10 3/4 ounce) can Campbell’s Cream of Mushroom Soup
  • 1(10 3/4 ounce) can Campbell’s Cream of Chicken Soup
  • 1 cup mayonnaise
  • 1 cup chicken broth
  • 3 -5 tablespoons  curry powder, to taste
  • pepper, to taste
  • 1 -2 heads  broccoli, enough to cover bottom of dish
  • 8 ounces  monterey jack cheese or asiago cheese, shredded
  • 1 sleeve of ritz crackers or saltine crackers, crumbled
  • 2 TBSP butter (optional)
  • 3 cups of white rice, cooked.



  1. Bring chicken to a boil with salt, pepper and garlic. Turn to low, cover and simmer for about 40 minutes. Rinse and shred chicken into large pieces (will break up more when stirring into sauce) and set aside.
  2. Cut broccoli into bite size pieces. Place broccoli in a pan of boiling water and steam about 4 min till cooked but slightly firm — will continue to cook a bit in the oven. Put broccoli in the bottom of a 9×13 glass baking dish.
  3. In large pot combine soup, mayo, chicken broth, cheese and curry powder (use less amount first and add more to your taste). I usually like about 3 T. Add a couple dashes of pepper. Heat over medium till warm. Add shredded chicken.
  4. Pour soup & chicken mixture over broccoli.
  5. Top with crushed crackers. (Optional: you can brown your crackers in a little butter over the stovetop if you want before adding them . . . I skip the butter step because I tell myself I’m cutting the calories, but really, I’m just lazy)
  6. Bake in 375 degree oven for about 30 minutes till bubbly.
  7. Serve over white rice.
    Serves 8
    Recipe slightly adapted from MsWolfcry on

Slow Cooker Chicken Marsala

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4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 cloves minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
½ cup water
¼ cup cornstarch
3 TBSP fresh parsley, roughly chopped
Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

Recipe from: