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Dinner

My Homemade Supreme Pizza is such a fun weeknight dinner that can get the whole family involved. Packed with amazing meats and veggies!
Homemade Pizza

There is nothing like homemade pizza night! I love pizza night because the kids love helping with dinner prep. Some nights I’ll double the pizza dough recipe and let everyone make their own mini pizzas using their favorite toppings. Check out my Homemade Pizza/Pasta Sauce too!

I put together a loaded pizza today with some of my favorite toppings. Sausage, lots of veggies and lots of cheese. Have fun and create your own favorite pizza.

Enjoy!

Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

It’s always a pleasure partnering with Frigidaire Gallery® to bring you simple dinner recipes the whole family loves.

How To Make Homemade Pizza

Homemade Pizza

Here are the ingredients I used for my pizza. I used my homemade pizza dough recipe that you are going to love! If time is too short, use your favorite prepared pizza dough from your grocery store. Heaven knows I’ve done that plenty of times 🙂

Homemade Pizza

There is something so satisfying about making your own pizza dough. It’s simpler that you might imagine. You don’t have to let it rise, so my dough recipe is done in about 10 minutes.

Homemade Pizza

Press your dough into about a 12 inch round onto a pizza pan.

Homemade Pizza

Spread with your favorite pizza sauce, pasta sauce or marinara sauce.

Add The Toppings!

Homemade Pizza

Top with a light layer of cheese then browned sausage.

Homemade Pizza

Top with chopped onion along with red and green bell peppers.

Homemade Pizza

Add quartered and sliced zucchini and chopped white mushrooms.

Homemade Pizza

A nice layer of shredded mozzarella and you’re ready for the oven!

Time To Bake!

Homemade Pizza

Place your pizza into a hot preheated oven, 400 degrees F. Bake for about 15 minutes, until crust is cooked through.

 

Homemade Pizza

Look at that thick crust! If your family prefers a thin crust, press your dough into a larger round before baking.

Homemade Pizza

Cut pizza into slices and enjoy.

Homemade Pizza

I like to serve our pizza with a lovely salad and call it a night. Simple and delicious!

Homemade Pizza

Homemade Supreme Pizza
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: best pizza recipe, homemaade pizza crust, homemade pizza, homemade pizza dough, homemade pizza recipe, homemade pizza sauce, supreme pizza
Servings: 8
Calories: 291 kcal
Author: Jenny
Ingredients
  • 1 cup warm water 110 degrees F
  • 2 1/4 teaspoons Active dry yeast
  • 1 teaspoon granulated sugar
  • 2 1/2 cups all purpose flour
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic salt
  • 3/4 cup prepared pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • 1 cup cooked crumbled and browned sausage
  • 1/4 cup diced green bell peppers
  • 1/4 cup diced red bell peppers
  • 1/4 cup diced white onion
  • 1/2 cup quartered sliced zucchini
  • 1/2 cup chopped white mushrooms
  • 1 1/2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 400 degrees F. and line pizza pan with parchment paper or spray with cooking spray.
  2. Place warm water, yeast and sugar into mixer bowl. Have the dough hook attachment on. Mix gently and let nearly double in size, about 5 minutes. With mixer on low add flour, olive oil, salt and garlic salt. Scrape sides of bowl and let knead for 5 minutes until dough is cleaning sides of bowl. Add sprinkles of additional flour if it's not. Remove dough with floured hands and transfer to a floured countertop. Fold dough over itself a couple times then form into a round. Place onto pizza pan and press into a 12 inch round, larger for a more thin crust. Spoon sauce over dough leaving 1 inch around edges. Top with 1/2 cup of the mozzarella then layer with sausage, bell peppers, onions, zucchini, mushrooms and top with remaining mozzarella cheese.
  3. Bake for about 15 minutes, until crust is cooked through. Remove and let cool for 5 minutes before slicing into wedges. Serve with a salad if desired.
Nutrition Facts
Homemade Supreme Pizza
Amount Per Serving
Calories 291 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 827mg 34%
Potassium 278mg 8%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Sugars 2g
Protein 15g 30%
Vitamin A 8.3%
Vitamin C 20%
Calcium 23%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post was in partnership with Frigidaire Gallery® 2016. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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Appetizers and Sides

This Mexican Taco Baked Spinach Dip is the perfect crowd pleasing appetizer. Flavor packed Mexican flavors sure to please!
Spinach Dip

Spinach Dip is such great party food! My Mexican Taco Baked Spinach Dip is hot and crazy good! I had so much fun developing this simple appetizer recipe that is perfect for Super Bowl! The ultimate Game Day recipe! Try my Spinach Dip Mini Bread Bowls too!! Hope you enjoy!

Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

It’s always a pleasure partnering with Old El Paso to bring you new Mexican themed recipes.

 

How To Make Mexican Spinach Dip

Spinach Dip

Saute your spinach and garlic until wilted. Remove and drain between paper towels.

Spinach Dip

Place your cream cheese and spinach into a large mixing bowl.

 

Baked Spinach Dip

Pour in the taco seasoning and add your diced green chilies.

Spinach Dip

Cheese please!! Give a good mix until combined.

 

Spinach Dip

Transfer dip to cast iron skillets.

Spinach Dip

Add with more cheese and it’s time to bake!

Spinach Dip

Grab your favorite tortilla chips and dig in!

Spinach Dip

Tips For Mexican Baked Spinach Dip

  1. You can also choose to bake the dip in an 8×8 inch baking dish.
  2. Try this recipe without the Mexican additions for a more traditional spinach dip.
  3. If you don’t have a cast iron skillet, check your local thrift stores and antique shops, they’re usually inexpensive.
  4. Use a variety of crackers to dip as well.
Mexican Taco Baked Spinach Dip
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, appetizer recipes, best appetizer recipe, easy appetizer, simple appetizer, spinach dip, spinach dip recipe, spinach recipes
Servings: 8
Calories: 378 kcal
Author: Jenny
Ingredients
  • 16 ounces softened cream cheese
  • 1/2 cup sour cream
  • 2 tablespoons Old El Paso Taco Seasoning
  • 2 tablespoons Old El Paso chopped Green Chilies
  • 1 cup shredded cheddar cheese
  • 2 tablespoons extra virgin olive oil
  • 8 cups fresh baby spinach leaves
  • 1 tablespoon fresh minced garlic
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F. and lightly spray 2 six inch cast iron skillets or one 12 inch skillet with cooking spray.
  2. Heat oil in large skillet over medium heat. Add spinach leaves. Cook and stir until wilted. Add garlic, cook and stir for another minute then transfer to paper towels. Press to drain as much water as possible.
  3. Place cream cheese, drained spinach, sour cream, taco seasoning, green chilies, and 1 cup of shredded cheese. Stir to combine and divide evenly between cast iron skillets. Top evenly with additional shredded cheese. Bake for 20 minutes, until cheese is melted. Remove and serve with tortilla chips.
Nutrition Facts
Mexican Taco Baked Spinach Dip
Amount Per Serving
Calories 378 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 19g 95%
Cholesterol 99mg 33%
Sodium 455mg 19%
Potassium 301mg 9%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 11g 22%
Vitamin A 80.1%
Vitamin C 12%
Calcium 30.8%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post is in partnership with Old El Paso. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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Appetizers and Sides

My Mini 7 Layer Bean Dip Bowls make the perfect appetizer for any party and great for game day eats! All of your favorite 7 Layer Bean Dip layers in bite size bread bowls!

Mini 7 Layer Bean Dip Bowls

7 Layer Bead Dip is the perfect game day food! So excited to share this easy appetizer recipe with you today! I transformed my idea of a 7 layer bean dip into these adorable bite size bread bowls that you can gobble up in a few bites. All of my favorite flavors layered together in a perfectly fit in your hand recipe! Check out my other Game Day Recipes too!

Make sure you follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

It’s always a pleasure working with Old El Paso to bring you new recipes with an awesome Mexican flare.

Hope you enjoy!

How To Prepare Super Bowl Food!

Mini 7 Layer Bean Dip Bowls

You’ll need French Bread dough for the mini bread bowls. I used Pillsbury.

Mini 7 Layer Bean Dip Bowls

You’ll slice the dough into 12 pieces.

Mini 7 Layer Bean Dip Bowls

Press the dough in bottom and up sides of muffin tin cups. As soon as your remove them from the oven, use the bottom end of a wooden spoon and press out the centers to form little bowls.

How To Prepare 7 Layer Bean Dip

 

Mini 7 Layer Bean Dip Bowls

Add 1 teaspoon of taco seasoning to your sour cream.

Mini 7 Layer Bean Dip Bowls

Add 2 teaspoons of taco seasoning to your refried beans.

Mini 7 Layer Bean Dip Bowls

Spread 1 teaspoon of beans into bottom of little bowls then top with 1/2 teaspoon of salsa.

Mini 7 Layer Bean Dip Bowls

Top with 1/2 teaspoon guacamole and 1/2 teaspoon sour cream.

Mini 7 Layer Bean Dip Bowls

Top with a pinch of shredded cheddar cheese.

Mini 7 Layer Bean Dip Bowls

Last but not least, top with a pinch of fresh chopped cilantro and a black olive if you’d like.

Mini 7 Layer Bean Dip Bowls

My little helper was playing cops and robbers with my little appetizers, ha! Pax was so tiny in 2015!

 

Mini 7 Layer Bean Dip Bowls

Serve these babies room temperature and enjoy!

Mini 7 Layer Bean Dip Bowls

Mini 7 Layer Bean Dip Bowls
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Appetizer
Cuisine: Mexican
Keyword: 7 layer bean dip, 7 layer dip, 7 layer dip recipe, 7 layer mexican dip, 7 layer taco dip, appetizer, appetizer recipes, best appetizer recipe, easy appetizer, easy appetizer recipe, easy party food, simple appetizer
Servings: 12
Calories: 134 kcal
Author: Jenny
Ingredients
  • 1 pound French Bread dough I used Pillsbury
  • 1/2 cup refried beans
  • 2 1/2 teaspoons Old El Paso Taco Seasoning divided
  • 1/4 cup mild salsa
  • 1/4 cup mashed avocado
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 12 sliced black olives
Instructions
  1. Preheat oven to 350 degrees F. and spray a 12 cup muffin tin with cooking spray.
  2. Unroll french bread dough and place on parchment paper. Cut into 12 equal slices. Press each slice of dough in bottom and up sides of muffin tin cups. Bake for 12 minutes, remove and with the end of a wooden spoon press centers of bread to form little bowls. Remove and set aside.
  3. Place beans and 2 teaspoons of Old El Paso Taco Seasoning into a small bowl. Stir to combine then spread 1 tablespoon into bottom of each bread bowl. Next, layer with 1 teaspoon of salsa. Place avocado, salt and lime juice into a small bowl, stir to combine. For the next layer top with 1 teaspoon of guacamole. Mix sour cream and remaining 1/2 teaspoon taco seasoning into a small bowl. Layer 1 teaspoon of cream mixture over guacamole. Top with a pinch of cheese, cilantro and a black olive. Serve room temperature.
Nutrition Facts
Mini 7 Layer Bean Dip Bowls
Amount Per Serving
Calories 134 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 380mg 16%
Potassium 37mg 1%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 2.6%
Vitamin C 0.6%
Calcium 2.9%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.

This was a sponsored post in partnership with Old El Paso, 2015, however thoughts and opinions are my own.

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Dinner

This Cheesy Beef Enchilada Casserole makes the perfect flavor packed weeknight dinner! Easy Dinner Recipes for the win!

beef enchilada casserole

This beef enchilada casserole will have the entire family glad it’s dinner time! Literally minutes in the kitchen. Easy dinner ideas are my favorite kind of recipes to make. Be sure to check out my other simple dinner recipes!

Follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

It’s always a pleasure partnering with Old El Paso to bring you new Mexican style family friendly recipes.

Developing quick and simple dinner recipes is one of my favorite things to do because I know how hard it is to get dinner on the table during the busy holidays and kids school schedules. I’ve used simple pantry ingredients to get dinner on the table in no time.

How To Make a Beef Enchilada Casserole

beef enchilada casserole

Simple pantry ingredients today. I also used Old El Paso’s Red Enchilada Sauce and Diced Green Chilies.

beef enchilada casserole

To start, place your cooked rice into a large bowl and add your black beans. Add the diced tomatoes and chilies.

beef enchilada casserole

Add your black beans.

beef enchilada casserole

Add your Old El Paso Diced Green Chilies.

beef enchilada casserole

Add your salt, cumin and pepper then give a good mix to combine.

beef enchilada casserole

Top with ground beef and pour your Old El Paso Red Enchilada Sauce evenly over beef.

beef enchilada casserole

Top with lots of cheese and it’s time to bake!

beef enchilada casserole

Remove from oven and serve nice and warm!

beef enchilada casserole

That cheese!

Easy Dinner Recipes!

beef enchilada casserole

Hope you enjoy!

Cheesy Beef Enchilada Rice Bake
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: beef enchilada casserole, beef enchilada recipe, beef enchiladas, easy rice recipes, mexican rice, rice bake, rice dinner
Servings: 10
Calories: 447 kcal
Author: Jenny
Ingredients
  • 3 cups dry short grain white rice
  • 15 ounce can black beans drained and rinsed
  • 10 ounce can diced tomatoes with chilies mild version
  • 4 ounce can Old El Paso Diced Green Chilies
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound cooked ground beef lightly seasoned
  • 10 ounce can Old El Paso Red Enchilada Sauce
  • 2 cups Mexican blend shredded cheese
Instructions
  1. Preheat oven to 350 degrees F. and spray a 9 x 13 inch baking dish lightly with cooking spray.  Cook rice according to package directions then place in a large bowl.
  2. To rice bowl, add black beans, green chilies, diced tomatoes, salt, cumin and pepper. Stir to combine then transfer to 9 x 13 inch baking dish. Top evenly with cooked ground beef then pour enchilada sauce evenly over beef. Top with shredded cheese then bake for 20-25 minutes, until hot and cheese is melted. Serve warm.
Nutrition Facts
Cheesy Beef Enchilada Rice Bake
Amount Per Serving
Calories 447 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 60mg 20%
Sodium 798mg 33%
Potassium 429mg 12%
Total Carbohydrates 56g 19%
Dietary Fiber 4g 16%
Sugars 3g
Protein 23g 46%
Vitamin A 7.4%
Vitamin C 6.9%
Calcium 19.8%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post was in partnership with Old El Paso 2016. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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beef enchilada casserole

 


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Breakfast and Brunch

These Oatmeal Walnut Banana Caramel Pancakes are sure to wow your family and friends! One of my favorite pancake recipes! Beautiful and delicious!
pancake recipe

This pancake recipe is a show stopper! Not only is it gorgeous it is so delicious! The combination of soft buttermilk pancakes with bananas and caramel….the best! Check out another favorite pancake recipe of mine too!

Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

Thrilled to partner with Fisher Nuts today to bring you a show stopping pancake recipe! I’ve developed a pancake around some of my very favorite flavors and let me tell you, these lasted about 30 seconds with my boys, ha!

How To Make Buttermilk Pancakes

pancake recipe

Simple ingredients you’ll likely have in your pantry and refrigerator.

 

pancake recipe

Dry ingredients into the bowl along with the oatmeal.

pancake recipe

Time for the buttermilk.

pancake recipe

Add the egg and splash of vanilla. Give a nice stir and spoon batter into a hot non-stick medium size skillet. Brown on both sides until middle is set. Stack until all batter is used up.

The Best Pancake Recipe

pancake recipe

Layer each pancake layer with sliced bananas 🙂

pancake recipe

Drizzle with caramel sauce!!!

pancake recipe

Oh my goodness.

pancake recipe

Add more walnuts on top.

pancake recipe

 

Oatmeal Walnut Banana Caramel Pancakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Breakfast
Cuisine: American
Keyword: banana pancake recipe, best pancake recipe, buttermilk pancake recipe, easy pancake recipe, fluffy pancake recipe, homemade pancake recipe, pancake recipe, simple pancake recipe
Servings: 6
Calories: 303 kcal
Author: Jenny
Ingredients
  • 1 cup all purpose flour
  • 1/4 cup quick oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coarsely chopped Fisher Walnuts Halves and Pieces
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 3-4 large bananas thinly sliced
  • 1 cup prepared caramel sauce warmed
Instructions
  1. Place medium sized non-stick skillet over medium heat.
  2. Place flour, oats, baking soda, salt and walnuts into a large mixing bowl. Stir to combine then pour in buttermilk, egg and vanilla, mixing to combine.
  3. Spoon about 1/4 cup batter into hot skillet, swirling to make round. Cook until browned then flip to brown other side. Remove and stack onto plate. Continue finishing pancakes until batter is gone. To serve, layer sliced bananas around edges of each pancake and drizzle with warm caramel sauce.
Nutrition Facts
Oatmeal Walnut Banana Caramel Pancakes
Amount Per Serving
Calories 303 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 32mg 11%
Sodium 464mg 19%
Potassium 362mg 10%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 9g
Protein 6g 12%
Vitamin A 3.5%
Vitamin C 6.2%
Calcium 8.1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post is in partnership with Fisher Nuts. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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Dinner

My Tortellini Taco Soup makes the perfect quick fix weeknight dinner for the whole family! Packed with your favorite taco flavors.
taco soup

You are in for such a treat with my Tortellini Taco Soup! Taco soup with the addition of tortellini is a game changer! Check out my other simple soup recipes too!

 Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

This is the best time of year to make big pots of soup. We are loving this fun twist on taco soup. The tortellini brings a great layer of flavor and the kids go nuts for it. This soup takes just minutes to prepare, perfect for busy school weeknights. Add this one to your meal plan, you’ll be glad you did!

How To Make Taco Soup

taco soup

You’ll start by sautéing some chopped onions in hot oil.

taco soup

Add some minced garlic, stirring until veggies are softened.

Brown The Beef

taco soup

Add the ground beef and seasonings, cooking until browned.

Pour In The Broth

taco soup

Slowly add your broth.

Time To Add Your Seasonings

taco soup

Add your taco seasoning.

taco soup

Add your ground cumin.

taco soup

Stir in fresh, frozen or canned corn.

taco soup

Add your tomatoes.

Add Your Uncooked Tortellini

taco soup

Slowly add your tortellini.

Cook Tortellini for 8-10 minutes, until al dente.

taco soup

Stir and let cook for about 8-10 minutes, until al dente. Remove from heat when tortellini is done.

taco soup

What a beautiful pot of soup to serve your family and friends this season!

taco soup

Garnish with fresh chopped cilantro, sour cream and shredded cheeses if you’d like. Enjoy!

Tips For Tortellini Taco Soup

  • Try other proteins. This soup is great with shredded Rotisserie Chicken and even Italian Sausage.
  • Make a double batch and freeze the second batch for a later dinner.
  • Add sour cream before serving for a creamy version.
  • Top each bowl with Mozzarella Cheese before serving too!
Tortellini Taco Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: quick fix dinner, soup, taco, taco soup, weeknight dinner
Servings: 8 servings
Calories: 342 kcal
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped white onion
  • 1 tablespoon fresh minced garlic
  • 1 pound lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 32 ounces chicken broth
  • 1 packet Old El Paso Taco Seasoning
  • two 10 ounce cans diced tomatoes with chilies mild
  • 2 cups fresh or frozen corn
  • 1 pound cheese filled tortellini
  • 1 cup chopped fresh cilantro
Instructions
  1. Heat oil in large dutch oven over medium heat. When hot, add onion and garlic, cooking until softened.
  2. Stir in beef, sold and pepper cooking until browned. Add broth, taco seasoning, tomatoes and corn. Increase heat to medium high and stir in uncooked tortellini. Cook for 8-10 minutes or until pasta is al dente. Immediately remove soup from heat when pasta is cooked. Stir in fresh cilantro and serve.
Nutrition Facts
Tortellini Taco Soup
Amount Per Serving
Calories 342 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 56mg 19%
Sodium 858mg 36%
Potassium 455mg 13%
Total Carbohydrates 37g 12%
Dietary Fiber 3g 12%
Sugars 2g
Protein 22g 44%
Vitamin A 2.9%
Vitamin C 16.4%
Calcium 10.3%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post was in partnership with Old El Paso. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

Pin to your favorite Dinner Recipe Board!

taco soup


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Breakfast and Brunch

These Raspberry Chocolate Chip Buttermilk Pancakes make the perfect breakfast or brunch, packed with raspberries and chocolate chips!
Raspberry Chocolate Chip Buttermilk Pancakes

Today, I am sharing a favorite pancake recipe that is such a great way to start your day! I love making a special breakfast (the most important meal of the day!) for the family to kick off the morning right!

Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

It’s always a pleasure partnering with Eggland’s Best to bring you new recipes!

Raspberry Chocolate Chip Buttermilk Pancakes

Making pancakes is my favorite! You’re going to love this recipe.

Raspberry Chocolate Chip Buttermilk Pancakes Ingredients

Raspberry Chocolate Chip Buttermilk Pancakes

We’ve used Eggland’s Best Eggs for years. My favorite Egg Brands.

Raspberry Chocolate Chip Buttermilk Pancakes

To start, place your flour and sugar into a large mixing bowl. Then add the baking soda and salt.

Raspberry Chocolate Chip Buttermilk Pancakes

Pour in your buttermilk then a splash of vanilla.

Raspberry Chocolate Chip Buttermilk Pancakes

Two large Eggland’s Best Eggs. Then stir to combine ingredients.

Raspberry Chocolate Chip Buttermilk Pancakes

Stir in the chocolate chips.

Raspberry Chocolate Chip Buttermilk Pancakes

Stir in and gently mash the raspberries. Cook pancakes until batter is used up.

Raspberry Chocolate Chip Buttermilk Pancakes

Raspberry Chocolate Chip Buttermilk Pancakes

Garnish your plate of pancakes with raspberries and chocolate chips. Serve with pure maple syrup and enjoy!

Raspberry Chocolate Chip Buttermilk Pancakes

Tips For Raspberry Chocolate Chip Buttermilk Pancakes

  1. Use a nice non-stick skillet for your pancakes
  2. Make sure your pan has been preheated for a few minutes before adding pancake batter. Will ensure you get golden cooking.
  3. For the very first pancake, add just a small amount of batter. I do this as the first pancake is usually the worst out of the batch.
  4. Top with a dollop of whipped cream if desired.
  5. Store any leftovers in an airtight container, warm to re-serve.
Raspberry Chocolate Chip Buttermilk Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, chocolate chips, pancakes, raspberries
Servings: 14
Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 2 cups buttermilk
  • 2 large Eggland's Best Eggs
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1/4 cup mini chocolate chips
  • 16 fresh raspberries
  • Pure maple syrup
Instructions
  1. Place medium sized non-stick skillet over medium heat
  2. Place flour, sugar, baking soda, salt, buttermilk, eggs, oil, vanilla, chocolate chips and raspberries into a large bowl. Stir to combine while gently mashing raspberries slightly.
  3. Spoon about 1/4 cup batter into hot skillet, swirling to make round. Cook until browned then flip to brown other side. Remove and stack onto plate. Continue finishing pancakes until batter is gone. Place onto serving plates and drizzle with pure maple syrup.

Disclaimer: This post was in partnership with Eggland’s Best 2017. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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Dinner

My Parmesan Pecan Chicken Tenders are a nice healthy lunch or dinner recipe to add to your menu! The entire family will love these flavorful homemade tenders.
Chicken Tenders

These chicken tenders are just what your dinner menu needs this week! Packed with flavorful Parmesan and ground pecans, they are flavorful and crisp! Be sure to check out my spicier chicken tender recipe too!

My family goes nuts for homemade chicken tenders so I knew I wanted to make a healthy pecan coated version.

Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

How To Make Chicken Tenders

Chicken Tenders

Place your Fisher Pecan Halves and parmesan cheese into a food processor. Pulse until finely ground.

Chicken Tenders

Place into a bowl and add your bread crumbs and seasonings.

Chicken Tenders

Press your chicken tenders into pecan mixture, coating each side generously.

Chicken Tenders

Place coated chicken tenders into an olive oil drizzle hot skillet. Let cook and brown on both sides until cooked through. Serve warm with your favorite dipping sauces. They also are great sliced up over salad and pasta. Enjoy!

Chicken Tenders

Tips For Making Chicken Tender Recipes

*Make sure your skillet is preheated nice and hot before adding coated chicken tenders. This helps with that nice crispy crust.

*The last couple minutes of cooking tenders in skillet, turn them on their sides to get all sides golden. Takes just a minute on each side.

*Serve with a variety of dipping sauces such as Ranch Dressing, a mix of Ranch Dressing and Sriracha and straight Sriracha. Lots of great options.

How To Serve Chicken Tender Recipes

You’ve got lots of options actually. My chicken tenders are great by themselves with some dipping sauces. You could also serve them with a nice salad and breadsticks. One more option for you is some homemade mashed potatoes.

Parmesan Pecan Chicken Tenders
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: chicken fingers, chicken strips, chicken tender recipes, chicken tenders, homemade chicken fingers, homemade chicken tenders
Servings: 8
Calories: 236 kcal
Author: Jenny
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 pound chicken tenders
  • 1 cup Fisher Pecan halves
  • 1/2 cup fresh grated Parmesan Cheese
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Place pecans and Parmesan into a food processor. Pulse until well combined. Place into a large shallow dish and stir in bread crumbs, salt, pepper and smoked paprika.
  3. Press chicken strips into pecan mixture, coating both sides. Place coated chicken strips into hot saute pan. Cook each side for about 3-5 minutes, until cooked through and browned. Remove strips from skillet and let cool on a baking rack or paper towel lined plate. Serve warm.
Nutrition Facts
Parmesan Pecan Chicken Tenders
Amount Per Serving
Calories 236 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 338mg 14%
Potassium 273mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 15g 30%
Vitamin A 2.1%
Vitamin C 1%
Calcium 9.2%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.
It was such a pleasure partnering with Fisher Nuts to bring you this recipe. This post was in partnership with Fisher Nuts, Feb 2015, however thoughts and opinions are my own.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!