Encinitas Oral Surgery

December’s Recipe of the Month

Snickerdoodle Pancakes with Warm Vanilla Sauce

  • Prep: 30 Min
  • Total: 30 Min
  • Servings: 7



Warm Vanilla Sauce

  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 1/4cups half-and-half
  • 1 tablespoon butter
  • 1 teaspoon vanilla


  • 2 cups Original Bisquick™ mix
  • 1/4cup sugar
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons ground cinnamon



  • In 1 1/2-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in half-and-half and butter until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, or until slightly thickened. Stir in vanilla. Keep warm.

  • Heat griddle or skillet over medium heat or to 375°F. Grease griddle with oil if necessary.

  • In medium bowl, stir Pancake ingredients with spoon until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry; turn and cook until golden. Serve with warm sauce.


310 Calories, 13g Total Fat, 7g Protein, 41g Total Carbohydrate, 17g Sugars

November’s Recipe of the Month

Slow-Cooker Black-Bean Soup with Turkey

  • Level: Easy
  • Total: 6 hr. 15 min.
  • Prep: 15 min
  • Cook: 6 hr.
  • Yield: 6 servings






  1. Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
  2. Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
  3. Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.

October’s Recipe of the Month

Pumpkin Cheesecake


YIELDS: 10 – 12 servings
PREP TIME: 0 hours 40 mins
TOTAL TIME: 16 hours 0 mins


Nonstick cooking spray
1/2 c. pecan halves
14 graham crackers (full sheets)
3 tbsp. granulated sugar
1/2 tsp. salt
1/2 cup butter
48 oz. blocks cream cheese, softened
1/2 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
115 oz. can pumpkin puree
1/3 c. sour cream
1 tbsp. vanilla extract
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg

1/4 tsp. ground cardamom



  1. For the crust: Preheat the oven to 350˚. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray.
  2. Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined.
  3. Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool.
  4. For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom.
  5. Bring a pot of water to a boil for your cheesecake’s water bath.
  6. Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan).
  7. Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center has a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour.
  8. Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours.
  9. When ready to serve, remove the sides of the springform pan and garnish the cheesecake with caramel sauce or whipped cream, if you like.

September’s Recipe of the Month

Spaghetti & Meatballs

1 lb. spaghetti
1 lb. ground beef
1/3 c. bread crumbs
1/4 c. finely chopped parsley
1/4 c. freshly grated Parmesan, plus more for serving
1 large egg
2 garlic cloves, minced

Kosher salt

1/2 tsp. red pepper flakes
2 tbsp. extra-virgin olive oil
1/2 c. onion, finely chopped
1(28-oz.) can crushed tomatoes
1bay leaf

Freshly ground black pepper




  1. In a large pot of salted boiling water, cook pasta until al dente. Drain.
  2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  4. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
  5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

August’s Recipe of the Month

Biscuits and Gravy Bake


Cooking spray
2(16.3-oz.) can refrigerated biscuits
2 lb. Italian sausage, casings removed
3 tbsp. all-purpose flour
2 1/2 c. milk
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
2 tbsp. melted butter
1 tbsp. freshly chopped chives, for garnish
  1. Preheat oven to 375° and grease a 9″-x-13″ baking pan with cooking spray. Cut biscuits into quarters and add half to prepared pan. Bake until golden, 12 to 15 minutes.
  2. Meanwhile, make gravy: In a large skillet over medium heat, add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Add flour and cook 1 minute more. Pour in milk and whisk to combine. Season with salt, pepper, and cayenne pepper.
  3. Bring gravy to a boil, then reduce heat and simmer until thickened, about 3 minutes. Remove from heat and pour gravy over par-baked biscuits, then top with remaining biscuits. Brush biscuits with melted butter and season with black pepper.
  4. Bake until golden and cooked through, 20 minutes.
  5. Garnish with chives before serving.

July’s Recipe of the Month

Chicken Carbonara




12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
  3. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
  4. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
  5. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
  6. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
  7. Garnish with Parmesan and parsley and serve immediately.

June’s Recipe of the Month

Slow-Cooker Stuffed Peppers

  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 20 min
  • Yield: 5 servings





Special equipment:

 a 6-quart slow cooker

  1. Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
  2. Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
  3. Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

May’s Recipe of the Month

Chicken & Coconut Rice Casserole

2 c.white jasmine rice
1small onion, finely chopped
1 1/2 c.low-sodium chicken broth
2 tbsp.plus 1 tsp. chopped fresh thyme leaves
2 tsp.kosher salt, plus more for seasoning
1/2 tsp.McCormick ground black pepper, plus more for seasoning
4bone-in, skin-on chicken thighs (about 1 1/2 lb.)
1 tbsp.coconut oil, melted
2 tbsp.freshly chopped parsley
  1. Preheat oven to 350°. In the bottom of a 3-quart baking dish, combine rice, onion, coconut milk, broth, and 2 tablespoons thyme. Season with 1 ½ teaspoons salt and ½ teaspoon pepper and stir to combine.
  2. Season chicken thighs with ½ teaspoon salt and a large pinch of pepper. Nestle chicken skin side up into rice mixture. Brush exposed chicken with coconut oil and sprinkle with remaining 1 teaspoon thyme.
  3. Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes.
  4. Garnish with parsley before serving.

April’s Recipe of the Month

Slow-Cooker White Chicken Chili


Slow-Cooker White Chicken Chili

Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings






  1. Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
  2. Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
  3.  Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
  4. To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

March’s Recipe of the Month

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage


Yield: 8 People
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes


  • Slow Cooker


For the Corned Beef and Cabbage

  • 1 pound baby potatoes halved
  • 3 medium carrots peeled and cut into 2-inch pieces
  • 2 stalks celery cut into 2-inch pieces
  • 2 medium onions peeled and cut into 8 wedges each
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme
  • 1 3 ½- to 4-pound corned beef brisket
  • 2 tablespoons pickling spice
  • 1 12-ounce can dark beer
  • ½ green cabbage cut into large wedges

For the Horseradish Cream Sauce

  • ½ cup sour cream
  • 3 tablespoons prepared horseradish
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons minced parsley
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground pepper to taste


  • Place the potatoes, carrots, celery, onions, garlic, and thyme in a large slow cooker (6 quarts). Place the brisket on top of the vegetables and sprinkle over the pickling spice. Pour in the beer and add enough water to just cover the meat. Cover and cook on the high setting for 4 hours or the low setting for 8 hours.
  • Add the cabbage, cover and cook on the low setting for 1 more hour.
  • Meanwhile, in a small bowl, stir together the sour cream, horseradish, mustard, parsley and lemon juice. Season with salt and pepper.
  • Remove the meat and vegetables from the slow cooker and let the meat sit for 5 minutes before slicing across the grain. Serve with the vegetables and the Horseradish Cream Sauce. Spoon a bit of the cooking liquid over the corned beef and vegetables.

Nutrition Information

Calories: 586kcal | Carbohydrates: 23g | Protein: 37g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 2873mg | Potassium: 1200mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4077IU | Vitamin C: 102mg | Calcium: 98mg | Iron: 5mg