jazmineskitchen

[jazmineskitchen]

Delicious 10 Minute Crispy Sweet Cream Pancakes

Sweet Cream Pancakes has quickly become my family's favorite breakfast go-to, especially my daughter who looks forward to it every school day.

What I love about this recipe is that it's quick and easy -- perfect for busy moms, entrepreneurs, caretakers, and anyone who appreciates convenience. And of course, I love a good 'done-for-you' recipe, so the base for this mix is pre-made out of the box. Don't judge me!

I'm all for whipping up homemade organic, locally-sourced pancakes, but let's be real - who has the timeeee? These pancakes are too delicious to ignore, enjoy!

Check out the recipe below!

serving size: 1-2

What You’ll Need:

1 1/4 cup of Krusteaz Sweet Cream Pancake Mix 2/3 cup of Vanilla Almond Milk (or soy, oat, etc.) 3 tbsp olive oil 1.5 cup fresh fruit of choice 1 tsp caramel drizzle (optional) maple syrup powdered sugar (optional)

Directions:

In a medium-sized bowl, mix pancake mix and milk until most lumps are gone (some will remain).

Heat a non-stick pan on medium heat. After it's hot, add olive oil and let it heat for 1-2 minutes.

Pour pancake mix into the pan. If the edges don't sizzle immediately, turn your burner to high while mix is in pan. When the pancake mix begins to sizzle around the edges, turn it back down to medium heat and cook until the bottom has a medium-brown color.

Flip the pancake and cook for an additional 1-2 minutes. Move the pan around slightly to distribute the oil to the edges of the pancake.

Remove the pancake from the pan and place it onto a plate. Repeat this process as many times as needed if stacking pancakes.

Plating:

Once all pancakes are cooked, stack them and sprinkle powdered sugar on top and around the pancakes.

Drizzle caramel along the edge of the plate and add a few pieces of fresh fruit.

Top the pancakes with fruit and serve with maple syrup or your preferred syrup.

Thanks for checking out this recipe! If you loved it, be sure to follow me on Instagram for updates and new recipes.

[jazmineskitchen]

Farm to Table Pork Sausage w/ Poached Egg

I'm literally obsessed with with this combo and so, so happy with how it turned out. This was my first time making a poached egg, and it was honestly A LOT but I'm super happy with how it turned out.

This is my Farm-to Table Sausage + Poached Egg Recipe. It's minimalist, easy to make, and perfect if you're looking to feel boujee, or impress your in-laws or your hubby/wife with something savory and sweet.

What I love about living close to the countryside in North Carolina, is being able to purchase just about anything you need from your local farm/farmer's market. The batch of sausage I used for this recipe was locally sourced and pre-seasoned on the farm.

While I'm not vegan (yet), I do like to save my arteries from unnecessary drama, so I switch it up from time to time with Field Roast's Vegan Apple Maple Breakfast Sausage. Also, amazing -- my favorite vegan sausage. You can also skip the egg and add a few slices of avocado.

Keep scrolling for the recipe ↓

What You'll Need:

1 Large Patty of Farm-raised Pork Sausage (either pre-seasoned or seasoned with salt, pepper and your go-to spice) 2 cups of spinach 1 egg, poached (either 2-3 minutes for runny or 4-5 for well done) 1 tsp lemon pepper seasoning 0.5 tsp garlic herb seasoning 1.5 tbsp maple syrup 0.5 tsp red chili pepper flakes (omit to remove spice) 2 tbsp olive oil 1 tbsp unsalted butter (I use non-dairy) 1 tsp salt 1 tbsp apple cider vinegar

Directions:

Grab a non-stick pan, turn the burner to medium heat. When the pan is nice and hot, drizzle 2 tbsp of olive oil on the pan. Allow to heat for 30 seconds.

Sprinkle 1 tsp of lemon pepper seasoning and 1 tsp of garlic herb seasoning across the pan

Add 2.5 cups of spinach to pan and allow to sit until the bottom layer has noticeably flattened. Next, stir spinach to distribute seasoning. Allow remaining spinach to cook through.

Once spinach is cooked to your liking, remove from pan and set aside.

Grab a tall medium sized pot w/ lid. Fill halfway with water and place on a burner. Bring water to a gentle boil.

While waiting on the water to boil, create a large patty from your sausage. The patty will shrink slightly when cooked, so you may want to account for this.

Add 1 large tbsp of unsalted butter to the center of the same pan you used for the spinach, slightly raise the temperature to med-high heat. Add a dab of butter to pan (optional). Add sausage patty to center of pan. Allow to cook until the bottom is cooked well and crispy. Flip when crisp.

While the remaining side of sausage is cooking, the water in your second pot should be gently boiling. Add a 1 tbsp of apple cider vinegar to your boiling water. Don't worry, you won't be able to taste it with your egg. The vinegar helps keep the outer core of the egg from separating when the egg is dropped in the water (It will separate a bit -- if it does, use a spoon to pat the separation back to the core).

Next grab a spoon and stir the water in a large, circular motion, creating a tornado effect. Keep stirring until strong -- this ensures your egg stays together while cooking (but don't worry - some separation is okay. If this happens, use a spoon to pat the separation back to the core of the egg).

Once the tornado is going, crack your egg and drop into the center of the tornado. For a perfectly poached egg (runny) cook for 2.5-3 minutes. For a well done egg, cook for 4-5 minutes.

Once egg is cooked to your liking, remove with a spoon and place of a paper towel to remove excess water.

Feel free to experiment with plating to add your own flair. Let me know how yours turned out and how it tasted!