Good Old Fashioned Pancakes

Filed Under: Cooking

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Good Old Fashioned Pancakes

Servings 8
Calories 190 kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter -- melted

Instructions

  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Gorgonzola-Stuffed Pork Chops with Pears

Filed Under: Cooking

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Gorgonzola-Stuffed Pork Chops with Pears

Servings 4
Calories 399 kcal
Author April Cooper, Sunset DECEMBER 2011

Ingredients

  • 4 boneless pork chops -- about 6 oz. each
  • 2 ounces gorgonzola dolce cheese -- cut into 4 chunks
  • 1/3 cup chopped toasted hazelnuts
  • 1 tablespoon extra-virgin olive oil
  • 2 pears -- about 8 oz. each cored and cut into wedges
  • 6 sprigs fresh thyme -- 6 to 8

Instructions

  1. Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
  2. Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
  3. Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.
  4. Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
  5. Note: Nutritional analysis is per serving.

Greek Salad with Grilled Chicken

Filed Under: Cooking

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Greek Salad with Grilled Chicken

Servings 4
Calories 96 kcal

Ingredients

  • 1/4 cup fat-free less-sodium chicken broth
  • 2 Tbs red wine vinegar
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 garlic clove minced
  • 4 skinless (4-ounce) boneless chicken breast halves
  • Cooking spray
  • 8 cups torn romaine lettuce
  • 1 cup sliced cucumber about 1 small
  • 8 pitted kalamata olives halved
  • 4 plum tomatoes quartered lengthwise
  • 2 slices red onion (1/4-inch-thick) separated into rings
  • 1/4 cup crumbled feta cheese (1 ounce)

Instructions

  1. Prepare grill or broiler.
  2. Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.
  3. Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.
  4. Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.