Whole Kernel Corn Pancakes

This is a recipe I think my dad made up 50 years ago. I just remembered it and made it for my husband and son Bo, and they really liked it. I have always loved it!

Whole Kernel Corn Pancakes

Ingredients:

• 3 cups Bisquick mix
• 1 1/2 cups milk
• 3 eggs
• 1 teaspoon vanilla
• 1 can whole kernel corn, drained

Mix all ingredients, adding corn last. Heat one tablespoon canola oil in a non-stick skillet over medium-high heat. Cook pancakes until golden brown. Serve with butter and syrup.

Janice and Brett Stompro

Indian Cauliflower

I hope you like roasted vegetables as much as we do. I think you are going to enjoy this!

Indian Cauliflower

Ingredients:

• 1 head cauliflower, broken into florettes
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1/2 teaspoon pepper flakes
• 1 teaspoon cumin
• 4 tablespoons olive oil
• 1/4 cup cilantor, chopped
• Juice of 1/2 lime
• Salt to taste

Mix all ingredients, then toss ingredients with the cauliflower until cauliflower is completely covered. Bake at 400 degrees for about 15 minutes or until cauliflower is lightly browned.

Delicious!

Janice Stompro and Dr. Brett Stompro

Healthy Breakfast Cookies

This cookie has only a small amount of butter and sugar. If you prefer, you can heat the cookie up in the microwave for a nice warm touch. Yummy!

Healthy Breakfast Cookies

Ingredients:

• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/3 cup brown sugar
• 1 teaspoon vanilla
• 1 large egg
• 1/2 cup whole wheat flour
• 1/2 cup white chocolate chips
• 2 tablespoons flax seed meal
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup dried blueberries
• 1/2 cup chopped walnuts
• 1 1/2 cup old fashioned oats

Preheat oven to 350 degrees. Beat butter and oil together until blended. Add sugar, vanilla and egg, and beat until smooth. Sift flour, soda and salt, then add to wet ingredients until well blended. Add oatmeal, chips, blueberries, walnuts and flax seed meal. Stir to combine. Batter will be chunky, similar to granola. Drop by tablespoons onto parchment line cookie sheet. Press top with fork. Bake about 10 minutes. Cool on wire rack. Makes about three dozen cookies.

Enjoy!

Dr. Brett Stompro and Janice Stompro

Chicken with Sun-Dried Tomato Cream Sauce

From: DamnDelicious.net

Gluten free

Meat

• 8 Chicken thighs, bone-in skin-on

Produce

• 1/4 tsp Basil, dried
• 1/4 cup Basil, leaves
• 3 cloves Garlic
• 1/4 tsp Oregano, dried
• 1/4 tsp Thyme, dried

Canned Goods

• 1 cup Chicken broth

Baking & Spices

• 1 Kosher salt and freshly ground black pepper
• 1/4 tsp Red pepper flakes

Oils & Vinegars

• 1/3 cup Sun dried tomatoes in olive oil

Dairy

• 3 tbsp Butter, unsalted
• 1/2 cup Heavy cream
• 1/4 cup Parmesan

Instructions

• Preheat oven to 400 degrees F.
• Season chicken thighs with salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve immediately, garnished with basil, if desired.

Brett & Janice Stompro

What a Great Tuna Salad!

From the Cozy Apron

(Serves about 4)

Ingredients:

2 (5 ounce) cans no-salt-added solid white tuna in water, drained very well
¼ red onion, finely diced
3 ribs celery, finely diced
2 tablespoons fresh dill, finely chopped
¼ cup plus 1 tablespoon real mayonnaise
¼ teaspoon salt, plus an extra pinch
½ teaspoon freshly cracked black pepper
½ teaspoon yellow mustard
½ teaspoon lemon zest

Preparation:

-In a medium bowl, combine the well-drained tuna with the remainder of the ingredients, and mix well; keep refrigerated until ready to serve.

*Great served on toasted baguette or whole-grain bread, with crackers or over crisp greens.

For a special touch, follow recipe except use 3/4 plain Greek yogurt and 1/4 mayo ratio. Also add a few dashes of Sriracha.

Yum.

Brett & Janice Stompro

Cold-Fighting Couscous Chicken Soup

Recipe from SoupAddict

Ingredients:
8 oz Chicken, cooked

Produce:
1/2 1 cup chopped onions
1/2 cup Carrots
1/2 cup Celery
2 cloves Garlic
1 tbsp Ginger
3/4 cup Leeks
1/2 Lemon
1 tbsp Lemongrass
1 Parsley, fresh
Canned Goods
4 cups Chicken stock
Pasta & Grains
1 1 cup pearl Couscous

Baking & Spices:
1 Salt and pepper
1/2 tsp Turmeric, ground

Cold-fighting couscous chicken soup, filled with all sorts of healthy ingredients, like ginger, turmeric, and lemon. Follow recipe. I also add two organic chicken bullion cubes

Brett & Janice Stompro

Autumn Minestrone

Hi. Its Janice Stompro. I made this soup last night for the family and the whole pot was licked clean. Its an easy soup to make and you will fall in love with it.

Autumn Minestrone Soup

Ingredients
1 lb. mild Italian sausage
½ lb. spicy Italian sausage
2 medium carrots, diced
1 medium yellow onion, chopped
1 Tbsp olive oil
3 cloves garlic, minced
12 cups vegetable broth
2 1/2 cups 3/4-inch diced yukon gold potatoes
2 1/2 cups 3/4-inch diced butternut squash (I bought it pre-cut)
2 medium zucchini, sliced into quarters
1 (14.5 oz) can diced tomatoes
1 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
1 1/2 tsp minced fresh thyme (or 1 tsp dried)
2 bay leaves
Salt and freshly ground black pepper
2/3 cup dry ditalini pasta
6 large leaves of swiss chard,chopped
1 (14.5 oz) can red or white kidney beans, drained and rinsed
Shredded parmesan cheese, for serving (optional)
Serve with Rosemary French bread (Whole Foods) I made mine as garlic bread in the oven

Directions:
Heat olive oil in a large pot over medium-high heat. Add sausage and onions and cook until browned. Add vegetable broth and deglaze the pan. Add in all other ingredients, except the parmesan cheese. Bring to a boil and cook for about 30 minutes. Cover, reduce heat to medium low and simmer for another 30 minutes or until soup has thickened. Remove bay leaves, serve warm with parmesan cheese.

Visit us online at Plastic Surgery & MediSpa and my husband's websites too, Brett Stompro and his doctor's website, Brett Stompro MD.