Category Archives: maple syrup

Taste Test Tuesday: Pillsbury Mini Maple Burst Pancakes

In honor of National Pancake Day, we here at Southern Roots Kitchen are going to celebrate by sharing some of our quick pancake favorites. These are just some items we have found that works perfectly for our busy mornings on the go or even a mid-day snack. The first item is……

Pillsbury Mini Pancakes ‘Maple Burst’n

 

These mini pancakes are just yummy.  Think buttermilk silver dollar pancakes with the syrup already added. No more messing with syrup and creating a sticky desk or messy hands. You put the pancakes in the microwave on high for 60 seconds, let them sit for about 10-15 seconds, and you have breakfast. Be careful the bag will be hot and steamy. At first, I was very skeptical about eating these pancakes, I was worried about not having syrup, but figured I would give them a try anyway. Just make sure that you lay the back down flat, or the pancakes won’t heat up correctly. It’s a great on-the-go meal, snack, breakfast, whatever you want to call it. LOL

Pillsbury has done their job with this one. One drawback is you can’t find these in the grocery store. After researching this and contacting Pillsbury I found out that they are one of their ‘Exclusive Club Products’ which means you can only find them in stores like Sam’s, Costco’s, and BJ’s.

I’m giving these pancakes 3 spoons, based on different microwaves, call for different cooking times so sometimes my pancakes were a little hard or the steam made them a little too soft.


September Foodie Penpals Reveal Day

FPP post Foodie Penpals

Good day everyone!  While reading a blog from another food blogger I came across a button that said ‘Foodie PenPals, wannabe join?’ I clicked the button and it brought me to The Lean Green Bean’s food blog.    This idea looked amazing to me so I decided to give it a try. I received my box from Elisha over at Jump Eat Run. I absolutely loved my box.


I got so excited I had to make sure I took a picture of the box before I ripped it open.

Elisha sent me a very cute note explaining everything in the box. I love handwritten notes!!

Do you spot the tea bags? She’s read my blog and knows my weakness. By the way I am drinking a cup of the cinnamon and vanilla tea now…delicious!

My box came with the famous NY Black & White cookie, I savored this cookie with every bite and did not share. The organic lollipops were so good, I didn’t even know these existed. I need to find some more. Elisha is from Michigan so she sent me some maple syrup, this is good syrup. It tasted really good on my Strawberry Pancakes.

The last two items I have seen before but never tasted thanks to Elisha I think I have found a new snack. Odwalla Banana Nut bar and a Luna Lemon Zest bar. Both of these were very good and came in handy as a great mid-morning and afternoon snack. I really enjoyed my box and will be participating again. I think you should too!!

Below is more information about how to join:

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 
-Foodie Penpals is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa. 

Now that you have read the information, click the button on my sidebar!


Foodie Friday: Easter Brunch

It’s Easter weekend, you are preparing for a day of reflection with family and friends. Easter Egg Hunts, baskets to fill, and new clothes for Easter Sunday. How about a change in plans, we know there is always a big Easter dinner, but how about an Easter brunch. It can be held on Saturday or Sunday- your choice. Below are some tasty options for creating your menu.

Pecan Crusted French Toast

Ingredients

  • 3 tablespoons butter
  • 3 large eggs, warmed to room temperature
  • 1 cup warm milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 slices challah bread or other dense bread, sliced about 3/4-inch thick
  • 3/4 cup Georgia pecan halves, finely chopped
  • Maple syrup
  • Directions

    1. In a large skillet, melt 1 tablespoon butter over moderate heat.
    2. Beat eggs, milk, vanilla, cinnamon, nutmeg and salt until well blended.
    3. Sprinkle a heaping tablespoon of pecans onto a small plate.
    4. Dip one slice of bread in egg mixture to coat both sides, then press one side into pecans on plate. Repeat with another slice of bread.
    5. Cook slices, pecan side down, about 5 minutes or until lightly browned. Turn and brown other side.
    6. Transfer to platter, cover and keep warm in a low oven; repeat dipping and cooking remaining slices, adding more butter as necessary to the skillet.
    7. Serve with maple syrup.

    Citrus Coconut Salad with Maple Syrup

    maple citrus salad with coconut

    Ingredients

  • 2 large pink grapefruits, peeled and  sliced
  • 2 large navel oranges, peeled and sliced
  • 2 blood oranges, peeled and sliced
  • 1 lime, peeled and sliced
  • 1 1/2 tablespoon(s) pure maple syrup
  • 6 tablespoon(s) fresh coconut shavings
  • 2 tablespoon(s) fresh tarragon, for garnish
  • Directions

    1. Slice in between membranes of grapefruits and 1 navel orange to release segments into a sieve; transfer segments to a large platter.
    2. Squeeze any remaining juice from citrus membranes into sieve. Set aside bowl with juice.
    3. Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
    4. In a small bowl, combine 1/2 cup reserved juice with maple syrup.
    5. Pour syrup mixture over citrus. (Citrus can be stored, covered, in a refrigerator for up to 1 day.)
    6. Sprinkle coconut over citrus and gently toss. Garnish with tarragon before serving.

    Note: Don’t have a sieve, then just use a small bowl

    Home Fries

    Ingredients

    • 4 red potatoes
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 3/4 teaspoon paprika
    • 1/4 teaspoon ground black pepper
    • 1/4 cup chopped fresh parsley

    Directions

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
    2. Drain, cool cut into 1/2 inch cubes.
    3. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper.
    4. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
    5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper.
    6. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
    Shrimp & Veggie Omelet

    Ingredients

    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup diced green bell pepper
    • 12 medium shrimp – peeled and deveined
    • 5 eggs
    • 1/2 cup milk
    • 1 teaspoon Old Bay Seasoning
    • 1 tablespoon olive oil
    • 4 ounces shredded Cheddar cheese
    • 1 tomato, sliced

    Directions

    1. In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes.
    2.  Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
    3. In a medium bowl, beat together eggs and milk. Mix in Old Bay Seasoning.
    4. Heat the olive oil in a skillet over medium heat.
    5. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
    Blueberry Lemon Parfaits

    Ingredients

    • 2 cups fresh or thawed frozen blueberries
    • 2 (8 ounce) cartons non-fat lemon yogurt
    • 10 gingersnaps, crumbled

    Directions

    1. In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt.
    2. Then crumbled gingersnaps.
    We hope you enjoy today’s menu. Need a recipe or have a question about a recipe don’t hesitate to contact us.
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