Dutch Baby Pancake

Ingredients

3 Tablespoons of butter
3 room temperature eggs
3/4 cups milk
3/4 cups all-purpose flour
1 Tablespoon sugar
2 teaspoons pure vanilla extract
pinch of salt

Pre heat oven to 400 degrees

Put the butter in a large, ovenproof, nonstick sauté pan and place in the oven.

Using a blender combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and mix on medium-high speed until smooth. Remove the pan from the oven. Swirl the melted butter around the pan to coat completely.
Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape.

Top with your favorite toppings and serve.
Serving options:
Dusting of powder sugar
Fresh berries
Pure maple syrup over top
Fresh blueberries and lemon curd

Cilantro Lime Dressing

I have been on the hunt for a really good cilantro dressing recipe.  I used to get a salad a El Polo Loco that came with a great cilantro lime dressing, sadly the salad is no longer on their menu.  I've tried many recipes over the years with little success until today.   I made a few tweaks to the copycat recipe I found, please enjoy.

Ingredients

1 bunch cilantro 
1 cup mayonnaise
1 1/2 Tablespoons lime juice (I had Meyer lemons, so I used them instead)
1 tsp cumin
1/2 teaspoon onion powder
1 jalapeno (I used 1/4 tsp of chili flakes)
2 tablespoons of minced garlic
1 tsp sugar
Salt and pepper to taste
Avocado oil to thin to desired consistency 

Using my Nutri bullet, I combined all ingredients and processed until smooth add avocado oil 1 tablespoon at a time until you reach the desired consistency.
Pour the dressing into an airtight container and refrigerate until ready to use.