Chino Bandito

This post is long overdue…When visiting Arizona last March, my friend’s husband recommended we eat at a local dive called Chino Bandito. In normal circumstances, I’d avoid a restaurant that is known for serving food in pie tin plates and uses folding furniture, but when I heard that Chino was featured on Triple D, I wanted to give it a try.

Their food isn’t what I’d called fusion but more a mix and match combination of Chinese and Mexican. There are two meal options – a small plate with one entrée and rice and the large plate option with 2 entrees, beans, and rice. Each entrée is a protein that can be ordered plain or in either a burrito or quesadilla. I was happy to learn that they have a “tasting station” where you can try bites of their most popular dishes. When ready to order you fill out their form and hand it to the cashier – not only are there a number of entrée choices, but there are also 2 types of beans and 4 types of rice.

I went for the Jade Red Chicken by itself, carnitas quesadilla, refried beans, and chicken fried rice. It was really strange to go between bites of sweet and sour chicken to refried beans. I ended up eating each item separately since the mixing of bites started to weird me out. Everything was really good…I’d definitely go back. Good recommendation TJ!

Diners Drive-Ins and Dives Segment

Lemon Pancakes

Lemon. Pancakes. Pancakes so good syrup isn't needed.

After numerous local write-ups and reviews, I finally had a taste of Hell's Kitchen's Lemon Ricotta Hotcakes. I now know what all the fuss is about. However, I ordered Heuvos Rancheros instead of the hotcakes, so I was left with just a taste from a friends plate. This morning I couldn't help but think about this delicious dish and how I could re-create it...and with a healthy twist.

My attempt was a success and I needed to share the recipe with you. One batch makes roughly 6 pancakes, or 3 servings (2 if you've got an appetite). Total caloric damage? Only 365 calories. Add a few strawberries and round it up to 400. Not bad for a weekend indulgence!

Lemon Pancakes
Adapted from the "Joy of Cooking"

3/4 C. AP Flour (I used GF Bob's Red Mill)
1/4 C. Ground flaxseed (mmm good ole fiber -- you can sub flour if you don't have flaxseed)
1/3 C. Granulated sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
3/4 C. Greek yogurt
1/3 C. milk (I used Almond milk)
1 egg
3 Tbsp. melted butter
Zest of one large lemon
1/4 C. lemon juice
1 tsp. lemon extract

Mix your dry ingredients with a whisk: flour, flaxseed, sugar, baking powder, baking soda, and salt. In another bowl combine the remaining wet ingredients. Slowly add the wet ingredients to the dry mixture until well mixed (no lumps with this recipe).

Scoop into 1/2 cup dollops and cook on a medium heat griddle or frying pan. Serve with diced strawberries and powdered sugar. If you must, use real maple syrup.