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Potato Apple Pancakes
Potato Apple Pancakes
INGREDIENTS
DIRECTIONS
Peel and shred apple and potato and squeeze dry. Mix with flour and salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.
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Apple Maple French Toast
Apple Maple French Toast
INGREDIENTS
DIRECTIONS
Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine. In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you’d like.
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Mini Pepper “Nachos” with Corn, Black Beans and Avocado
Mini Pepper “Nachos” with Corn, Black Beans and Avocado
INGREDIENTS
DIRECTIONS
Mix the corn, black beans, Pico de Gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.
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