Too Much Chocolate?!

Yesterday I finally got around to making chocolate chip pancakes. If you’ve read my blog before, you know that I’m not a breakfast person and therefore, suck at cooking all breakfast foods. I burned a few pancakes, but compared to usual, I did pretty well this time.

This recipe is fairly simple and my husband and kids LOVED them. They did look tasty, but my desire not to have a migraine overcame my craving for chocolate.

It is super important to mix the dry and wet ingredients separately. Why? I don’t have the slightest clue, but I’ve always heard this so it sounds like good advice. Also, fold in the chocolate chips. If you stir, you risk over-mixing the batter which makes the pancakes tough…so I hear. 😉

I did not measure the chocolate chips and just poured in half of the bag of mini chips. Don’t do this. It was WAY too much. One cup should be fine. However, it is definitely a personal preference so add as much or as little as you want!

I hope you enjoy! These are great with or without syrup!

Print Recipe
Chocolate Chip Pancakes
The light and fluffy pancakes are packed with chocolate goodness!
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Instructions
  1. In bowl one, mix all the dry ingredients together.
  2. In bowl two, mix all wet ingredients together (DO NOT include chocolate chips yet).
  3. Add the contents from bowl two into bowl one and mix just until moistened. Fold in chocolate chips.
  4. Heat a large pan until butter is melted.
  5. Scoop batter onto hot pan. The size of the pancake is totally your preference!
  6. Flip the pancake when the sides start to "form"(they will be a golden brown color) and the batter bubbles have popped.
  7. Let the pancakes cook another 1-2 minutes on the uncooked side and then remove from heat.
  8. Enjoy plain or with syrup.
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Chocolate Chip Pancakes

Print Recipe
Chocolate Chip Pancakes
The light and fluffy pancakes are packed with chocolate goodness!
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Instructions
  1. In bowl one, mix all the dry ingredients together.
  2. In bowl two, mix all wet ingredients together (DO NOT include chocolate chips yet).
  3. Add the contents from bowl two into bowl one and mix just until moistened. Fold in chocolate chips.
  4. Heat a large pan until butter is melted.
  5. Scoop batter onto hot pan. The size of the pancake is totally your preference!
  6. Flip the pancake when the sides start to "form"(they will be a golden brown color) and the batter bubbles have popped.
  7. Let the pancakes cook another 1-2 minutes on the uncooked side and then remove from heat.
  8. Enjoy plain or with syrup.
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It Expired When?!

Well…crap.

I had such awesome ideas for tonight’s meal! I was even going to do a before and after video to accompany it. The before video was naively uploaded before I had an after video. Total rookie mistake there… (the video is uploaded onto the JOABC FB and Insta pages)

Unfortunately, awesomeness was not meant to be. Here’s the story:

First off, I started off much later than usual. With piano practice, preschool orientation, and our first day of blended home school, we were running behind on time and energy once dinner rolled around. Luckily, on Saturday we had an amazing (albeit a little dry) roast and I saved a little to make BBQ Stuffed Potatoes.

However, I did not check the expiration date on the barbecue sauce until I was WELL into cooking. We are talking about completely and utterly ruined the potato stuffing. The sauce expired in September 2016!

I mean…COME ON! Really?! How in the world has this barbecue sauce been hiding in the back of my pantry for that long? I just noticed it a week ago and patted myself on the back for having a good, easy staple sitting on the pantry shelf. I’m just going to assume it magically appeared. There’s no other explanation…

Luckily, a little quick thinking with a half pack of bacon and a half block of sharp cheddar cheese saved our meal tonight.

Whew! I definitely deserved those few extra double stuffed Oreos I sneaked after my kids went to bed!

 

Print Recipe
Oven Baked Potato
This delicious potato is crispy on the outside with fluffy goodness on the inside! Finish with your favorite toppings to make this a go-to and simple meal. Also, absolutely no foil is needed in this recipe! This serving size can easily be adjusted to feed as few or as many friends/family as needed.
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450.
  2. Wash and dry potatoes thoroughly. Make a few holes in the potato with a fork to release steam during baking.
  3. Put the potatoes directly on the oven rack for 45 minutes.
  4. After 45 minutes, remove the potatoes (use an oven mitt or tongs!!!) and brush thoroughly with oil and put a small pinch of salt on each side of the potato.
  5. Return the potatoes to the oven for another 15 minutes.
  6. Once the potatoes are done cooking, they should be slightly crispy on the outside, but slightly "soft" to the touch when removed from the oven.
  7. Slice open, fill with toppings, and enjoy!
Share this Recipe
 

Oven Baked Potato

Print Recipe
Oven Baked Potato
This delicious potato is crispy on the outside with fluffy goodness on the inside! Finish with your favorite toppings to make this a go-to and simple meal. Also, absolutely no foil is needed in this recipe! This serving size can easily be adjusted to feed as few or as many friends/family as needed.
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450.
  2. Wash and dry potatoes thoroughly. Make a few holes in the potato with a fork to release steam during baking.
  3. Put the potatoes directly on the oven rack for 45 minutes.
  4. After 45 minutes, remove the potatoes (use an oven mitt or tongs!!!) and brush thoroughly with oil and put a small pinch of salt on each side of the potato.
  5. Return the potatoes to the oven for another 15 minutes.
  6. Once the potatoes are done cooking, they should be slightly crispy on the outside, but slightly "soft" to the touch when removed from the oven.
  7. Slice open, fill with toppings, and enjoy!
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Only One Dish

Today was busy. Not just a little busy either. It was (and for the record, one child had not had a nap, one had a pre-teen attitude issue, and the other asked approximately 265,873,005 questions about everything from space to why some flies bite. Plus, the husband worked overtime today.)  :

  • piano- 2 kids=1 hour
  • lunch with my husband (30 minutes away)
  • drop off paperwork at doctor (that said husband forgot)
  • drive back 30 minutes to meet my brother with a camera charger
  • drive to my aunt’s business to pick something up
  • drive past the grocery store (oops) so stopped at the dollar store to grab a few things
  • go back to grocery store #1
  • leave #1, go to house to deliver cold stuff
  • unpack cold stuff into the refrigerator while kids stayed in the car and played WWF (well, they wrestled. They’ve never actually seen WWF)
  • go to grocery store #2 because #1 didn’t have everything I needed
  • as I was unloading the car at #2 it came a monsoon
  • got home and unpacked the car for a second time while all three kids whined for drinks
  • started laundry and dishes
  • started dinner
  • did more dishes
  • changed out laundry
  • continued dishes
  • finished supper
  • ate dinner with kids
  • bathed kids
  • bedtime
  • etc. etc. etc.

See! But do you want to know the thing I’m most annoyed at? I did dishes for TWO HOURS. Why? I keep thinking if leave them there, they will get done. No one does them though. I have to cook and clean?! What kind of torture is this?

Tonight, in protest, I made One Pan Chicken Dinner. Okay, okay… It wasn’t technically in protest. I basically picked this meal because it’s one pan. It really is the easiest meal ever and incredibly yummy! Actually, since it is so simple to make, I’ll just share a few pictures and then the recipe. I’m too exhausted to write too much anyhow!

And the best part? Simply rinse the pan out, shove that baby in the dishwasher, and you’re done! A glass of wine to celebrate the simplicity is optional!

 

Print Recipe
One Pan Chicken Dinner
This easy recipe only messes up on pan and is easy on the wallet.
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 X 13 glass baking dish with cooking spray.
  2. Wash and dice red potatoes and put on one side of the dish.
  3. Line chicken down the middle of the dish (if it's thick, butterfly first and then place in dish)
  4. Pour entire bag of frozen green beans down the open side of the dish.
  5. Sprinkle Italian seasoning over entire dish.
  6. Place small pieces of butter over entire dish.
  7. Cover with foil and place in the oven for 60 minutes. Chicken is done when it is no longer pink inside and the juices run clear when the chicken is cut.
  8. Serve and enjoy!
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Forgotten Food Medley

Apologies for missing yesterday’s post! I had a severe case of the Mondays or something, so I’m posting today to make up for it.

This past Sunday night I was running low on EVERYTHING. It was so late by the time that I got started that I literally only had two choices: find something I could prepare quickly in the pantry or go out and grab food. My children had already decided we were having Zaxby’s and were excited. Not today kids, not today. I decided to go the unpopular route and chose to make something at home.

I quickly searched for foods that were floating around the pantry, fridge, and freezer. I manged to find a few questionable carrots, a very small bag of broccoli, an almost empty bag of rice, and a can of cream of chicken. It was like a medley of the forgotten foods! (sorry for the crappy picture. It was an afterthought.)

First, I started the instant rice on the stove. I prefer “normal” rice, but, like I stated, it was late!

As the rice was cooking, I prepared the can of cream of chicken.

I used the microwave to steam broccoli and carrots separately and then mixed them together. (They could have been steamed together, but I was busy deciding whether or not I wanted to chance the carrots.)

Once my forgotten foods were finished, I tossed everything into one pot, mixed it together, and served with fresh green beans I had made earlier that day for a family gathering.

My family LOVED it. It was so good for being so simple!

 

On a side note, this would also be wonderful with some grilled chicken thrown in. I may try that next time, but if you are searching for quick and simple meal, this is the way to go!

Were we hungry or did I just totally rock that one out on a whim?

I think I’ll choose the latter option!

(Sorry for the lack of quality pictures. I was just not on my game Sunday night!)

Print Recipe
Rice and Veggie Mix
Course Main Dish
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cook rice according to package directions.
  2. While rice is cooking, prepare cream of chicken according to can directions.
  3. Steam broccoli and carrots by your preferred method (microwave or stovetop).
  4. Once all the food is cooked, mix together in medium-large pot.
  5. Serve with a side or bread.
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Rice and Veggie Mix

Print Recipe
Rice and Veggie Mix
Course Main Dish
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cook rice according to package directions.
  2. While rice is cooking, prepare cream of chicken according to can directions.
  3. Steam broccoli and carrots by your preferred method (microwave or stovetop).
  4. Once all the food is cooked, mix together in medium-large pot.
  5. Serve with a side or bread.
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