POPPY SEED CHICKEN RECIPE PIONEER WOMAN RECIPES

Name: Lemon Poppy Seed Pancakes
Cook time: 25 min
Total time: 25 min
Yield: 8 pancakes
Ingredients: 2 cups raspberries; 1 cup maple syrupu00A0; 2 lemons, zested and juiced (reserve the zest for the pancakes); 2/3 cup all-purpose flour, sifted; 1/4 cup sugaru00A0; 2 teaspoons poppy seedsu00A0; 1 heaping teaspoon baking sodau00A0; 1/2 teaspoon kosher saltu00A0; 1 cup sour creamu00A0; 1 teaspoon lemon extractu00A0; 1/4 teaspoon yellow food coloringu00A0; 2 large eggs, lightly beatenu00A0; 2 tablespoon salted butter, melted, plus more for servingu00A0; Canned whipped cream, for topping; 1/2 cup raspberriesu00A0

LEMON POPPY SEED PANCAKES RECIPE | REE DRUMMOND | FOOD NETWORK

Lemon Poppy Seed Pancakes Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 8 pancakes

Number Of Ingredients 15

Ingredients

2 cups raspberries
1 cup maple syrup
2 lemons, zested and juiced (reserve the zest for the pancakes)
2/3 cup all-purpose flour, sifted
1/4 cup sugar
2 teaspoons poppy seeds
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 teaspoon lemon extract
1/4 teaspoon yellow food coloring
2 large eggs, lightly beaten
2 tablespoon salted butter, melted, plus more for serving
Canned whipped cream, for topping
1/2 cup raspberries

Steps:

For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
Strain the raspberries from the syrup and discard the pulp.
For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

CHICKEN SALAD SANDWICHES RECIPE | FOOD NETWORK

Chicken Salad Sandwiches Recipe | Food Network image

Provided by Food Network

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 sandwiches

Number Of Ingredients 11

Ingredients

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise with olive oil
2 tablespoons yellow mustard
1 teaspoon celery salt
1 teaspoon granulated garlic
Pinch of paprika
Freshly ground pepper
6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping

Steps:

Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
Serve the chicken salad on the toasted rolls with lettuce and tomato.

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