If you’ve lived in Pittsburgh, or read much about the food scene, you’ll know there’s a famous diner here that serves crepe-style pancakes – fluffier than a true crepe, but with the amazing sweet, eggy flavor, lacy browning pattern, and crispy edges you’d expect. To me, these are perfect pancakes, and I wanted to replicate them at home… using whole grains to bring up the nutrition a bit. Even King Arthur Flour has come up with a version – they’re that good! After weeks of experimentation (woe, eating all those pancakes, I tell you), I am proud to present you with these whole grain crepe-style pancakes.
Hummus is one of my favorite foods. I could eat troughsful of it, so long as it’s good hummus. For me, the stuff you can buy at the grocery store is never quite right. It’s stiff, pasty, and just not quite right. Plus it can be pretty expensive! Fortunately, hummus is also dead simple to make.
I’ve had a lot of practice. I used to get home from cooking all day in a restaurant and throw some together because I was starving but also exhausted but also didn’t want to eat something that wasn’t delicious. This smooth, easy hummus recipe fits the bill perfectly. If you’ve never had hummus that didn’t come from the grocery store, give this a try!
A while back, a friend posted this recipe in an Instant Pot recipe group. Thanks, Anna! I made a few little changes, and this is now a family favorite. This post contains affiliate links.
This creamy ranch chicken with orzo is one of those comforting, easy-to-eat dinners that takes basically no effort to put together. You don’t even need to remember to thaw the chicken. That’s right; you can make this with frozen chicken breast (or thighs).
The ability to cook from frozen is one of my favorite features of the Instant Pot or electric pressure cooker, by the way. The texture is usually a little better if you do thaw the chicken first, but in a dish like this it’s not that big a deal. You can proceed from frozen and feel not even a tiny hint of regret. It does take about an hour from frozen, but can be done in 30 minutes if you thaw the chicken ahead of time.
I’ve always loved banana bread, but I’ve been baking it a lot more lately. Part of that is because I have a friend who’s going through a hard time who likes it; part of that is because I’ve been testing a recipe for you, dear reader. And here it is, finally: Nutella-swirled banana bread, for those days when you need a little extra oomph with your dessert disguised as breakfast.
Banana bread is so simple to make but so good. I don’t quite understand how it exists in both of these spheres at once, but there it is. You can mix up the batter in a single bowl (unless you’re adding Nutella, so… you’ll need an extra bowl for this one; sorry). Once you’ve decided to make a loaf, it can be in the oven in ten minutes. There aren’t fifty-eleven things to clean up, and it’s not fussy about mixing method or, well, anything, really. It’s like your best friend in quick bread form. Comfy, like flannel pajamas. Sound good? Read on!