Whole Wheat Kernel Buttermilk Pancakes in the Blender

These are pretty wonderful pancakes. My mom found the recipe just a little while ago and every time we come home to visit she makes them for us. There are only a few ingredients and making them in a blender means they take no time at all.

These pancakes work best if you have a high powered blender (my Blendtec is pretty much the most amazing thing ever), but I think they will be ok in a normal blender. 

Whole wheat kernals make these pancakes rich and almost nutty. I assume you can buy them at a grocery store, or at least a healthy food store. I stole mine from my mom.... so I am no help.

The recipe makes the batter quite thick, which I enjoy, but it does mean you have to spread the batter yourself with a spoon. If you don't want to worry about this and enjoy thinner pancakes, go ahead and add a little more buttermilk. 

Wheat Kernel Buttermilk Blender Pancakes

1 cup whole wheat kernels

1 1/2 cups buttermilk

1/2 tsp. salt

1 tsp. baking soda

1-2 Tbsp sugar

1/3 cup vegetable oil

1egg

Combine wheat kernels and buttermilk in blender. Blend on high for 60 seconds, until mixture is smooth. Add remaining ingredients and blend for an additional 30 seconds on high. Pour or scoop batter on to butter greased skillet. When small bubbles begin to form on pancake, flip over and cook for another 30 seconds. Serve warm with butter and syrup. 

Creamy White Chicken Chili

I made this chili for a big family gathering at a lovely cabin in the mountains. Chili is perfect cabin food, and this creamy chili is comforting and a little spicy and you can make it tangy with your lime wedges and crunchy with those chips. Delicious. 

Creamy White Chicken Chili

1 tsp olive oil

1 tsp fresh garlic

1/2  onion, diced

2 chicken breasts, grilled and diced (or 4 chicken thighs)

1-4oz green chili

1-4oz jalapenos

3- 15oz can of white beans, drained (Great Northern, White Navy, White Chili Beans)

1 can chicken broth 
1- 15 oz can green enchilada sauce

1 tsp ground cumin

1 tsp oregano

4 oz cream cheese (1/2 package) or 4 oz jar of sour cream

1/2 bunch chopped cilantro
lime wedges and tortilla chips for eating

Heat oil in large stock pot. Cook onions and garlic until translucent. Add green chilis and jalapenos. Cook until onions begin to brown. Add grilled chicken beans, broth, and all spices. Simmer 1 hour. 15 min before serving, stir in cream cheese/sour cream and cilantro. Serve with tortilla chips and lime wedges. 

Crock pot version: Throw everything in a crock pot and cook on low for 4-8 hours. Add cream cheese/sour cream, cilantro and stir until incorporated. Serve with lime wedges and tortilla chips. 
*Note: This version is super convenient and great for a busy day but you do lose depth of flavor by not grilling the meat and not sauteing the veggies. 

Instant Pot Version:
SAUTE Funtion: 
Add oil, garlic, onion, chilis and jalapenos. Saute until soft. Push to the sides, add chicken and brown on one or both sides. Remove chicken. Pour 1/2 can of chicken broth in pot and stir to deglaze pan. Insert steamer basket on top of broth and sauteed veggies. Place chicken on top of steamer basket. 
MANUAL Function:
For Chicken Breasts set for 5 min. Let it natural release for 5 min and then quick release. 
For Chicken Thighs set for 8 min. Let it natural release for 5 min and then quick release. 
Remove Chicken breasts and steamer basket. Dice Chicken breasts and return to pot. 
SOUP Function:
Add beans, chicken broth, enchilada sauce and spices. Set for 5 min. Let it natural release for 10 minutes and then quick release. Add cream cheese and close lid. I let it sit for a few minutes and then stir it in until melted. 
Right before serving, add chopped cilantro. Serve with lime wedges. 
*Note: This recipe will fit in a 6 Qt Instant Pot. If you want to double the recipe, you will need a larger Instant Pot, or you will need to transfer to a crock pot or stock pot when you add beans and broth. 

Bacon Wrapped Jalapeno Poppers

These guys are one tasty treat. Salty bacon, sweet cream cheese, spicy jalapenos, crunchy breadcrumbs. It's a winning combo.

Easy Version:

Stuff cream cheese in hollowed out jalapenos. Wrap some bacon around it. Bake it. Yum

Fancy, Detailed Version:

Ingredients:

10 Jalapenos, tops chopped off and seeds hollowed out (to reduce heat)

1 8oz block of cream cheese

1/2 cup sharp cheddar cheese

3/4 cup Italian breadcrumbs

1 lb bacon, cut in to 1/2 strips

toothpicks to hold bacon on

Mix together cream cheese, cheddar and any salt and pepper if you want it. Spread mixture into hollow jalapenos, don't over stuff or it will ooze everywhere. 

Dip jalapeno cream cheese side down into a shallow dish of bread crumbs. Wrap 1/2 piece of bacon around jalapeno, covering as much as possible. Stick with a toothpick to make it all hold together. 

Bake at 375 for 15-20 minutes until bacon is cooked thoroughly, maybe even a little crispy. For extra delicious taste: cook on a smoker or a grill.