Chicken Pastina

1 cup of pastina pasta (or any small pasta)
2 T Olive Oil
1/2 cup chicken breast (cubed)
1/2 c diced onion
1 garlic clove
1 can diced tomatoes with juice
1 cup shredded mozzarella
1/4 c chopped fresh parsley
1/4 t salt
1/4 t pepper
1/4 c bread crumbs
1/4 c parmesan
1 T Butter

Preheat oven to 400
-salt water & cook pasta for five minutes & drain.
-In saute pain, add the olive oil and cook the chicken for three minutes on medium
-add the onions & garlic to the saute pan and cook for another five mintues
-add chicken mixture to the pasta along with the tomatoes, cheese, parsley, salt & pepper, and stir well.
-put in 8x8 glass dish
-mix bread crumbs, parmesan and cheese and sprinkle over the top of pasta.

Bake 30 minutes.

Baked Orzo

I love orzo pasta, and it is generally really kid friendly. This is a versatile dish where I can usually throw in whatever "extras" I have on-hand in the refrigerator.

Preheat oven to 400 and butter a 9x13 glass baking dish.

-Bring 4 cups of chicken broth to boil, add 1 pound of orzo & cook 7 minutes over medium high.
-Set aside Orzo (it should not be quite al dente because it will continue to cook in the oven)
-In a skillet saute 1 chopped onion, some mushrooms (sliced), 1 cup of Marsala wine (you can substitute chicken broth, but trust me the Marsala tastes better). After the onions are translucent and the mushrooms nicely cooked combine skillet mixture with orzo.
-Add to the orzo: 1/2 cup evaporated milk, 2 cups of mozzarella cheese (fontina is also excellent), some frozen peas, 1/2 teaspoon of salt, 1/2 teaspoon of pepper.
-pour into baking dish and top with: 1/4 c freshly grated Parmesan, 1/2 cups of bead crumbs & 1 teaspoon of Thyme

Bake 25 minutes

Versatile Salsa Verde

Whenever I make empanadas, I usually make this salsa verde, but it is really great with any Mexican food dish. This recipe is a basic one you can modify easily depending on how spicy you like your salsa.

12 tomatillos, husked & rinsed
4 serrano peppers or 2 jalapeno chiles or 1 can of diced green chilis (I use whatever I have on hand)
2 cloves garlic
1/4 t salt
1/2 cup finely chopped yellow onion
2 T fresh cillantro minced (I usually add more because I'm obsessed with cilantro)

Put the tomatillos and chilies in a saucepan over medium heat and add water to cover. Bring to a simmer and cooke uncovered for about 15 minutes until tomatillos are soft. (If you want your salsa verde to be less spicy you can take out some or all of the seeds from the peppers before you do this)

Drain, reserving about 1/2 cup of liquid. Add the garlic to the tomatillos & peppers and blend up, adding the liquid to create the consistency you like. Stir in the minced onions & cilantro and serve!

Chicken Spiedie Sandwiches

I was talking to my friend Gwen this morning about the "thousands" of recipes I use all the time that aren't on this blog.

Gasp!

She told me I needed to get on that. (wise advice)

And so, when I was craving this for lunch... and then again when I devoured this at lunch, I said to myself, spend the 15 minutes to post it on the blog. You'll be happy I did.

I adapted this recipe from My Kitchen Cafe (which is were the picture came from... sorry I ate mine way to quickly to even think of taking a picture myself) She adapted the original recipe from Cook's Kitchen

1/2 cup olive oil

2 garlic cloves, finely minced

2 Tbs fresh basil, finely chopped (or 1/2 Tbs dried basil)

1/2 teaspoon dried oregano

1 Tbs lemon juice

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes (optional)

3 tablespoons mayonnaise

1 tablespoon red wine vinegar

4 boneless, skinless chicken breasts about 1 1/2 pounds

salt and pepper for seasoning chicken

6 6-inch sub rolls (buy the costco ones, you won't regret it.)

2 Tbs butter

Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, season with salt and pepper and place in a ziploc bag. Combine oil, garlic, basil, oregano, lemon juice, salt, pepper, and pepper flakes in a large bowl. Pour all but 2 tablespoons oil mixture over chicken, seal bag and set in refrigerator to marinade. Marinade chicken for 30 minutes to 3 hours.

Whisk mayonnaise and vinegar into reserved 2 Tbs of oil mixture. Sauce can be made ahead of time and refrigerated, covered for 2 days.

Remove chicken from marinade and place on grill. (You can thread it onto skewers if you're worried about the chicken falling through your grate. I always just cook it on my foreman.)

Grill chicken until cooked through, 10 to 15 minutes, turning once or twice if necessary.

Split your rolls in half lengthwise and butter. Place them on your grill or griddle and get them nice and toasty (this is an essential step to yummy-ness. Don't skip it unless you hate yourself.) Place your cooked chicken on your toasted sub rolls and drizzle with mayo mixture.

Yes, that's all. That's it.

You may be tempted to add cheese, cucumbers, lettuce, onions, etc. but just go ahead and try it plain and simple once. Believe me, I'm a "I bet I could make this a little better by adding ____" but this one... I just don't know. I always love it the most just plain and simple, chicken, bun, and sauce.

Anyway, enjoy!

Strawberry Lemonade Bars

pic via Homemade by Jill

This lovely little number was found via Homemade by Jill and the actual recipe is found here.  Maybe I can blame these for my weight gain?

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries  (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Directions
 Preheat oven to 350*F.  Lightly grease a 9x13" baking pan

Crust directions:

•  cream together sugar and butter until smooth
• add flour and salt it'll become crumbly
• press into prepared pan
• bake 17 minutes @ 350*F
• while baking prepare filling

Filling directions:

• In a food processor or blender combine lemon juice, lemon zest, strawberry puree, sugar, and eggs until smooth
• Add flour, baking powder and salt until smooth

When crust comes out of the oven quickly and gently poor filling on top and place back in the oven for 23-26 minutes; until filling is set.


Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator,
Yield 24 bars depending on who slices them...

Lemon Pepper Orzo Risotto

This is a quick easy recipe that is marvelous comfort food!

2 1/2 cups of chicken broth
1 cup of Orzo pasta

Bring this to boil and simmer until there is only some excess liquid & pasta is still crunch. Turn off the heat and stir in:

Juice of one lemon
lemon zest
1 T pepper (don't be shy with this)
1/4 cup of half & half or cream
1/2 cup of Parmigiano-Reggiano (I use the good stuff, but in a pinch the green can will work too)
2 T of marscapone cheese (I often substitute sour cream or even cream cheese)
Fresh green chives chopped (optional)
2 T of butter

Put a lid on the pot and let it all melt together for a couple minutes, than stir well and serve!

Crisp Bean Burritos

This is kind of lame that I am actually posting this as a "recipe"... but here's why: If you are tired of the same old, same old quesadillas for lunch, this is your perfect solution. It's cheap, cheap. (we are talking $1.75 total, for all 5 of us) It's quick. It's filling. And it's vegetarian... if you swing that way. Plus my kids ABSOLUTELY LOVE THESE, and my husband can make them all on his lonesome.

Here's the run down:

Ingredients:
Refried beans (one can will do 5-6 burritos - perfect for mommy and kids) - We prefer the taco bell variety just because it is usually the cheapest and it doesn't taste like dog food (the way some inexpensive refried beans can)
Shredded Cheese
Flour Tortillas (we use soft taco size)

That's it.

Now for the cooking: A fryer works best for this (yes they are fried, that is why they are crisp and OH SO DELICIOUS.) But you can use just oil in a pan. Heat it up (your oil) to 375*.
Spread a layer of beans in a strip down the center of the tortilla. Be sure to keep the beans at least 1 inch from the edges. Sprinkle about a tablespoon of cheese on top. Now roll it up burrito style. (Roll up half way, tuck in edges, roll up the remainder) and stick a toothpick in it to secure.
Fry it in your hot oil until nice and crispy. Be careful when serving these because they do have a tendency to get a little hot. My kids like these dipped in ranch. (but, of course, I have yet to find anything my kids don't like dipped in ranch)
These also freeze well. After you have rolled them up, skip the toothpick step and roll them tightly in saran wrap and then again in foil. Stick in the freezer until you are ready for them. They don't need to thaw before they are popped into the oil. Just make sure you remove the plastic wrap.
* Add taco meat for a non-vegetarian version. However, they definitely don't need the meat, they can stand on their own two feet in the scrumptious department.

Cheesy Crunchy Bread

This is a recipe that we got from Shannon Swain. (Nicole's mom) It is amazing!!!

Ingredients:

2 small loaves of Artisan Bread or one large (sourdough or something crusty)
2 cups Mayonnaise
1 pkg. Italian dressing packet
1 cup Parmesan
2 cups Extra Sharp Cheddar Cheese

Directions to awesomeness:

Place all the ingredients into a bowl except the bread and mix. Hollow out the bread to form a bowl and save the guts of it for later. Fill up the "bread bowl" with the cheese mixture and place in the oven on a cookie sheet. Bake at 350 for 1 hour.

To serve allow guests/family to use the leftover guts of bread to scoop out cheesy goodness and then cut leftover bread and serve. Super Yummy! Thank you Shannon for this great recipe!

Chili Pasta Bake (or Mexican Lasagna if you prefer)

I found this recipe on a can and adapted it to use only ingredients I keep on hand and make it my own. It was extra quick, easy & hearty & we enjoyed it, hope you do too!

Servings: 6 Hearty portions

10 oz. penne pasta
1 lb. ground beef
1 cup chopped onion
2 T chili powder
1 can diced tomatoes with juice
1 can tomato sauce (those little cans)
1 jar salsa (I used our homemade pint jar.......so that is about two cups worth if you are using it from a big bottle)
1 c diced green chilies, drained
2 cups shredded Mexican cheese

**preheat oven to 350
1. Cook pasta & drain
2. Meanwhile brown meet, add onion
3. Once meat is cooked and excess liquid drained, add in chili powder, salsa, chilies & tomato sauce and cook 5 minutes.
4. Toss with pasta , spoon into 13 x9 pan and top with cheese. Bake at 350 for 25 minutes.
5.

French Toast Casserole

4 tablespoons unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah bread, sliced into 1 1/2 inch slices (don't worry Texas toast works too!)
8 large eggs, lightly beaten
1 cup whole milk (I used evaporated milk)
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of salt
1/2 cup chopped pecans
confectioners’ sugar for accompaniment
pure maple syrup

combine the melted butter and sugar in the bottom of a baking dish.
make a nice even layer of the mixture to cover the entire area.
arrange the bread slices on top, squeezing them in place.
whisk the eggs, add all the remaining ingredients except the pecans.
pour over the bread, letting it soak in.
top with pecans and cover with plastic wrap. {the casserole will not look real moist, don’t worry I promise it will be so when you eat it}
keep refrigerated for at least 3 hours or up to 12 hours.
set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees.
bake until lightly browned and set, 35 to 40 minutes.
remove and slightly cook if you can wait a few minutes.
serve hot or warm with sorghum, cane or maple syrup.
serves 8

Cheddar Cornmeal Sticks

I can't wait to pair these up with chili.

Ingredients
2 cups finely shredded sharp cheddar cheese (8 ounces)
1/2 cup butter
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg

Directions
1. Preheat oven to 350F. Lightly grease baking sheets; set aside. In a large bowl, combine shredded cheese and butter; let stand until room temperature (about 1 hour). Beat with an electric mixer until well mixed. Stir in flour, cornmeal, salt, cayenne pepper, and nutmeg. Divide dough in half.
2. On a lightly floured surface, roll each dough half into a 12x4-inch rectangle. Using a sharp knife, slice dough into 4x1/2-inch pieces.
3. Place dough pieces 1/2 inch apart on prepared baking sheets. Bake about 15 minutes or until bottoms are lightly browned. Transfer to a wire rack; cool. Makes 48 crackers.
4. Bake Ahead: Prepare, bake, and cool crackers as directed. Layer crackers between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.

Devils on Horseback

Just because we love shrimp on bacon and are always on the lookout for new recipes that make us drool!

Ingredients
48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
1/4 cup dry white wine
1 teaspoon finely shredded lemon peel
1 to 1-1/2 teaspoons prepared garlic chili sauce
1/2 teaspoon salt
6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
Wooden toothpick
2/3 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon prepared chili garlic sauce
1 teaspoon salt
2 green onion, finely chopped (both white and green parts)

Directions
1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).
2. Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).
3.For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.
4.If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp (12 to 16 servings).

Artichoke and Pepper Toasts

This is a yummy finger food that can be found on BHG's website.

Ingredients
2 14-oz. cans artichoke hearts, packed in water, drained and chopped
1 cup bottled roasted red peppers, drained and chopped
1 1/2 cups shredded Mozzarella cheese (6 oz.)
1/2 cup grated fresh Parmesan cheese
1 cup fresh basil, finely chopped
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 tsp. ground black pepper
Shaved Parmesan cheese (optional)
1 to 2 baguettes sliced into 1/2-inch slices, brushed with olive oil and toasted
Directions
1. Preheat oven to 350°F.
In mixing bowl combine artichoke hearts, roasted red pepper, Mozzarella cheese, Parmesan cheese, basil, oil, garlic, and black pepper.
Transfer mixture to a 1-1/2-quart casserole.
Bake, uncovered, about 25 minutes or until heated through. Top with shaved cheese. Serve warm with toasted baguette slices. Makes eight 1/2 cup servings (about 4 cups).

Pumpkin Cream Cheese Spread

I found this recipe on the BHG website and it looked Oh so Delicious!

Ingredients
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla

Directions:
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Conference Casserole

We made these casseroles for General Conference in YW. They are easy, freeze well and delish! Enjoy!

1. Brown your favorite meat bacon, sausage, ham, etc. (I used about 15 strips of bacon chopped up and it was great)
2. Take a 9 x 13 pan and put a layer of hashbrowns about 3/4 inch think (I use frozen ones, but you could use fresh as well)
3. Take your browned meat and put it in an even layer over your hashbrowns.
4. Grate Cheddar Cheese and sprinkle in an even layer over the meat.
5. In a mixing bowl, whisk together: 7 eggs, 1 tsp of salt, 1 tsp ground mustard, 1 cup of milk
6. pour egg mixture over casserole.

Bake at 350 for one hour covered with aluminum foil, then take off the foil for 15 additional minutes.

-We made this casserole on Wednesday and I stuck it in the freezer until Conference......yummo!

Hearty Ham Casserole

This is really yummy+easy=perfect (at least in my mind) So here it goes....(also, I do this as a 1 pan/pot meal instead but first I'll give the real directions and then my own)

2 cups cubed fully cooked ham
2 cups diced cooked potatoes
1 can of corn drained (15 1/4oz)
1/4 cup minced fresh parsley
1 tablespoon chopped onion (I use more)
1/4 cup butter
1 3/4 cups milk
1/3 cup all purpose flour
1/8 teaspoon pepper
1 cup shredded cheddar cheese
350* oven 25-35 minutes

In a large bowl combine the first 4 ingredients and set aside. In a saucepan, saute onion in butter for2 minute, stir in the flour then slowly add the milk and pepper, cook and stir for 2 minutes. Poor over the first 4 ingredients and stir to combine. Poor that into a 9/13 pan, cover and bake at 350* for 25 minutes. Remove foil and cover with cheese place back in oven for 5-10 minutes or until cheese is melted.

Here is where I make my changes....I use my large skillet pan, throw my potatoes into the microwave to bake and then chop them along with the ham, and parsley all on a large cutting board (they hang out there until I am ready to add them) I also added only 1 cup of milk and used cream for the other 3/4 of a cup that was needed. When my rue was ready I just picked up my cutting board and dumped, followed by dumping a can of corn that I had drained. After mixing it all together I covered it with tinfoil and placed it in the oven. I never added cheese to it but it is yummy with or without it.

Mongolian Beef

So, this is so EXACTLY PF Chang's mongolian beef it is ridiculous! No longer will we go there just for this menu item.(and pay $10 no less) Simple, quick, oh so delicious, and impressive. Can't go wrong! Did I mention delicious?!

Serves 2 (If doubling, see * at bottom)

30 min 10 min prep

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar (if you don't have dark brown sugar, use regular and add 1-2 Tbs of molasses)
vegetable oil for frying (about 1 cup)
1 lb flank steak (your steak slices thiner and easier if it is slightly frozen)
1/4 cup cornstarch
2 large green onions, cut on the bias in one inch pieces (I like a little bit more)

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices.
Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
Heat the oil over medium heat until it's nice and hot, but not smoking.
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
You don't need a thorough cooking here since the beef is going to go back on the heat later.
Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.

* Because you leave the excess sauce in the pan, it is not necessary to double the sauce recipe.

Lo Mein

This has become a quick staple in our house. We just tried it last week...and we've already made it twice. And, if you're like me and can't ever seem to make the right amount of spaghetti noodles, this recipe is great for using up leftover noodles. Give it a try!

This is recipe is easy to adjust as none of the measurements are exact. I will type it up as I would make it; for a family of 4 eaters.

1 pork chop/steak/chicken breast very thinly sliced. (you pick whichever meat appeals to you, or all three.)

Meat marinade (you may skip this step if you like. If you are doing chicken...I recommend it)

2 Tbs soy sauce

1/4 cup white wine (I use chicken broth)

1/4 cup hoisin sauce (found in the Asian aisle of the grocery store)

1 clove minced garlic

Mix all together. Add meat and let marinade 30 minutes (or more)

Noodles:

Lo mein is traditionally done with some kind of Asian noodle. Well, they are expensive and hard to find here. I find spaghetti or angel hair works perfect.

Cook the desired amount of pasta for your family, following the directions on the box. Drain. (or you can use leftover, already cooked noodles.)

The following step may be omitted. It is not necessary, just adds texture/a little crunch: Heat a large skillet or wok to smoking. (start with a dry pan) Add 2 Tbs of oil and your noodles. Let fry on one side until a slight crust develops, then flip and repeat. Remove from pan.

Lo Mein Sauce:(once again, this recipe is for 4, adjust as needed)

3 Tbs soy sauce

1/4 cup hoisin sauce

2 Tbs oyster sauce (the oyster sauce is VERY important. Find it in the Asian aisle of your grocery store. If you can't find it, the sauce can be made without it...it's still good. Just not the same.)

hot sauce (optional, it's best to use the Chinese one. Once again, found in the Asian food aisle)

Stir all ingredients together and set aside.

Ingredients:

Pick whichever veggies you prefer in whatever quantity you prefer. The following are our favorites

3 mushrooms, sliced

1 cup shredded cabbage (you could use a coleslaw mix, but I prefer mine shredded courser/bigger, so I do it "by hand")

1/4 cup julienned/matchstick carrots

1/2 cup celery, sliced

1 cup bamboo shoots/bean sprouts

1 cup snow peas, rough chopped (or sweet peas. We've used and liked both)

4 green onions, chopped

1/4 cup thinly sliced yellow onion (if you aren't onion fans, you can leave this out. I don't, however, recommend leaving out the green onions)

other suggestions:

edamame

green and red peppers

water chestnuts

Instructions:

In your same skillet/wok you used for the noodles, add another 2 Tbs of oil and your meat. Cook until done. Add your chopped veggie and saute 3-4 minutes. Your veggies will be crisp tender.(Don't add your sweet peas until you add your noodles.) Add noodles and sauce. Stir until heated and serve.

I promise, although this looks like a lot, it is cake! After your first time you will be making this in your sleep.

Death by Caramel Bars

These are amazing. Seriously. I found this recipe on a friend's blog and copied her commentary below as it was so clever:

First melt two sticks of butter in the microwave.
Then add:
1 1/2 cups brown sugar
2 cups flour
2 cups oatmeal
1 tsp baking soda
1/2 tsp salt

Stir it all together. I like to use my hands. Makes me feel all earthy and homemaker-ish. The dough should clump together, but still crumble well. Now press only HALF of the dough into a greased 9x13 pan.

Bake at 325 for 17 minutes. (How could you not love this recipe with a baking time of 17 minutes? Just sets my little heart all a flutter).

Remove it from the oven and dump an entire bottle of Smucker's Caramel topping over the top. Yes, that's right. I said the entire bottle. Now would be a good time to mention that you might need to grab a few insulin shots while you're at the store getting supplies. One bite of this will likely send you into a diabetic coma.

But it's so worth it.

Next, generously sprinkle chocolate chips over the top of the caramel. Then top that with the remaining dough. You don't need to press the dough this time, just crumble all over the top.

Now pop this baby back into your 325 degree oven and bake for another 17 minutes.

Once you remove the pan from the oven, let it cool completely. They really need to sit for a while to allow that caramel gooey-ness time to firm up a bit. You can put them in the freezer to speed up this process if you're too impatient to wait.

Coconut & Cheese Pancakes

This is a really yummy pancake recipe I found they are fluffy and more eggy than your standard pancake, I didn't have fresh ginger so I just used maple syrup, but I included the ginger syrup recipe to because it sounded yummy.

Ginger syrup
3/4 cup sugar
3/4 cup water
2 1/2 tablespoons matchstick-size strips peeled fresh ginger (about 1 ounce)
1 teaspoon finely grated lemon peel

Pancakes
4 large eggs, separated
3/4 cup whole milk
2/3 cup whole-milk ricotta cheese (about 6 ounces) or cottage cheese
2/3 cup all purpose flour
4 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon (generous) salt
1 1/3 cups finely grated fresh coconut (about 4 ounces)
6 teaspoons (or more) butter
3 bananas, peeled, sliced on diagonal
1/2 pineapple, peeled, cored, thinly sliced, cut into triangles

For ginger syrup:
Combine all ingredients in small saucepan; stir over medium heat until sugar dissolves. Boil until reduced to 3/4 cup, about 5 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Rewarm before serving.

For pancakes:
Whisk egg yolks, milk, ricotta, flour, sugar, baking powder, vanilla, and salt in large bowl. Stir in coconut. DO AHEAD: Can be made 12 hours ahead. Cover and chill.

Beat egg whites in another large bowl until stiff. Gently fold into ricotta mixture.

Melt 1 teaspoon butter on griddle or in large nonstick skillet over medium heat. Working in batches, drop batter onto griddle by 1/4 cupfuls. Cook until bubbles form on pancakes, about 2 minutes. Flip pancakes; cook 2 minutes longer, adding butter to griddle by teaspoonfuls between batches. Arrange 3 to 4 pancakes on each plate. garnish with sliced fruit; pour warm ginger syrup over