Ingredient: fresh mushrooms

Savory Chicken & Onion Dutch Baby Pancakes

Today, February 16th, is officially known as ‘Shrove Tuesday’. This date varies from year to year and falls somewhere between February 3rd & March 9th. This traditional ‘feast’ day marks the start of Lent on Ash Wednesday and is always 47 days before Easter Sunday. The expression Shrove Tuesday derives from the word ‘shrive’, meaning absolve.

This day was observed by many Christians who wanted to make a point of self-examination to consider what wrongs they needed to repent. The ingredients for pancakes can be seen to symbolize four points of significance at this time of year.

EGGS -creation, FLOUR -the staff of life, SALT -wholesomeness, MILK -purity

For something different this year, I’m going the savory route with our Shrove Tuesday pancakes. When it comes to versatility, there aren’t too many dishes that can hold a candle to a Dutch Baby pancake. They easily go savory or sweet. You can go as minimal or maximal as you wish for the toppings or just have them warm from the oven as is.

The Dutch Baby is one of the simplest forms of pancakes to make. Just mix up a few pantry staples, pour the batter into a hot, buttery skillet or oven proof glass bowl and bake it until its puffed and golden.

I’m using a chicken/broccoli filling today. This meal is one of our favorites so we have enjoyed it with a variety of savory fillings.

Print Recipe
 Savory Chicken & Onion Dutch Baby Pancakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American, European
Keyword savory chicken Dutch baby pancake
Servings
Ingredients
Dutch Baby Pancakes
Filling
Course Lunch, Main Dish
Cuisine American, European
Keyword savory chicken Dutch baby pancake
Servings
Ingredients
Dutch Baby Pancakes
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Filling
  1. In a skillet, heat oil & sauté mushrooms for 5-7 minutes. Mushrooms will expel a lot of moisture. Continue to cook until mushrooms are tender & most of the moisture has cooked off. Season with salt & pepper. Steam broccoli in the microwave for about 30 seconds or until tender-crisp.
  2. Shred cooked chicken with 2 forks. Thinly slice green onions. Keep raw for topping filling with.
  3. Prepare chicken gravy mix. Even though the package suggests using only one cup of water, I like to use 1 1/4 cup so that it is thinner & will cover the filling nicer. If you feel you need to add some red pepper flakes to spice it a bit more.
Dutch Baby Pancakes
  1. Preheat oven to 425 F. Place (2) 6-inch diameter glass bowls (each with 2 tablespoons of butter in them) in the oven to heat while you are preparing the batter.
  2. In a bowl, whisk eggs & milk. Add flour & whisk until incorporated. Next, whisk in the Parmesan cheese, scallions, parsley, thyme, salt & pepper.
  3. Remove heated bowls; divide batter between them. Return to oven & bake for about 25 minutes. The Dutch baby will puff up during cooking & form 'bowl'. Once its removed from the oven & starts to cool it will deflate slightly.
  4. As soon as you remove it from the glass bowl, place it on a serving plate & fill with the mushrooms, broccoli & chicken. Top with gravy & sprinkle with green onions. Serve immediately. Your filling should be enough for 2 Dutch baby pancakes.

Chicken Kebabs

With the passage of time, Kebabs have managed to find a very significant place in modern day cuisines. Although kebabs have their roots in the Mediterranean and Middle East, they have been able to make their way around the world.

There is something special about warm weather and the smell of grill aromas saturating the air; it just seems to take food to a whole new level.

Tradition has it that kebabs were invented by medieval soldiers who used their swords to grill chunks of freshly hunted animals over open field fires. The word kebab means ‘fry’ but is also synonymous to ‘burning’. The first kebab dates back to 17th century BC, Greece. Akrotiri, a settlement on the Island of Santorini  was buried in volcanic ash which preserved the remains of many objects, etc. In 1967, the site was excavated and unearthed stone sets for barbecuing. The stones were carved to resemble long dog-like animals that would have slots for skewers to lay in. These were called ‘firedogs’.

The nice thing about this meal is that its simple and easy. I guess you could say ‘the pizza of the grill’. The picture at the end of the blog is a very common sight we saw in the streets of Ecuador. Brion and I were never brave enough to try them but it sure smelled good in the open air.

I am using chicken breast for my kebabs today. Nothing fancy, just good eating. Enjoy!


Print Recipe


Chicken Kebabs

Votes: 1
Rating: 5
You:
Rate this recipe!

Course Lunch, Main Dish
Cuisine American, Ecuador, European, Greek, Moroccan

Servings


Ingredients

Course Lunch, Main Dish
Cuisine American, Ecuador, European, Greek, Moroccan

Servings


Ingredients

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
  1. Cut chicken breasts into 18 lengthwise strips; place in a large resealable plastic bag. In another resealable plastic bag place green peppers, onions & mushrooms.

  2. In a large bowl, combine salad dressing, soy sauce, Worcestershire sauce & lemon juice. Remove 1/3 cup; cover & refrigerate. Divide the remaining salad dressing mixture between chicken & the vegetables; seal both bags & turn to coat. Refrigerate 4 hours or overnight, turning occasionally.

  3. Drain & discard marinade from chicken & vegetables. Alternately thread chicken & vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning & basting with reserved marinade occasionally.


Recipe Notes