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Product Description Actor Freddie Prinze Jr. shares 75 of his favorite recipes for weeknight meals. Most people know Freddie Prinze Jr. from movies ( She's All That, Scooby Doo, Star Wars Rebels) and as one half of beloved Hollywood power couple with Sarah Michelle Gellar. But to family, friends, and co-stars he's always been a terrific father and skilled home cook who prepares delicious meals for his family every night. Freddie grew up in New Mexico cooking with his mother and eating dishes with a ton of flavor and spice from his Puerto Rican heritage. His eggs come New Mexico–style, served with from-scratch biscuits and green-chile gravy. His tacos are the real deal: soft tortillas, homemade salsa, filled with steak layered with quick-pickled cucumbers, or spicy fish dressed with watermelon and Thai chiles. Now in this family-focused cookbook, Freddie teaches fans to cook his mainstays, the recipes that he makes on even the busiest weeknights, as well as more luxurious date night meals. With personal family photos from Freddie and Sarah's beautiful LA home and Freddie's hilarious stories about the life of an actor, husband, and father in Hollywood, Back to the Kitchen shares more than just recipes. It’s an inside look at a beloved movie and TV personality who has acted, cooked, and eaten his way around the world. About the Author Freddie Prinze, Jr., starred in such movies as She’s All That, I Know What You Did Last Summer, and I Still Know What You Did Last Summer as well as the Scooby-Doo franchise and Summer Catch. He is a recurring guest voice on Comedy Central’s Robot Chicken, Star Wars Rebels, and other animated series and video games. In 2010 Freddie joined the cast of 24 for its final season. Also an active writer and producer, Freddie lives in Los Angeles with his wife, Sarah Michelle Gellar, and their two children. Excerpt. © Reprinted by permission. All rights reserved. Chapter 1: Breakfast THE ROCK'S CINNAMON PANCAKES Serves 4 These are my little jiu-jitsu master's pancakes--my son's favorite breakfast. I make these cakes--which are taller and heartier than Parker Posey's on page 9--with my kids, and I encourage you to do so, too. I find my daughter, Charlotte, tells me everything going on her in her evil-genius mind, but only while we are cooking. If I ask her how school was after she gets home, I get the standard answer: "good." If we're cooking, unprompted, she'll spill all her secrets: "So, Daddy, yesterday at school we got to meet a real-life iguana!" Me learn quick-like: Me cook more with my kids. My mom also made pancakes like this for me. She would chop fruit up, add it to the pancake syrup, and warm it all in the microwave at the end. You want to add fruit right to your batter instead? Do it. How will I know? The point is, do your own thing! 1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 4/5 teaspoon salt 1 cup buttermilk 1 large egg, beaten 3 tablespoons unsalted butter, melted, plus 2 to 4 tablespoons for cooking the pancakes 1. In a large bowl, stir together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Gently whisk in the buttermilk and egg. When the batter is smooth, mix in the melted butter. 2. Heat a large skillet over medium heat. When the skillet is hot, add 2 tablespoons of butter. As soon as it is melted and sizzling, make the pancakes a few at a time. I use 1/4 cup of batter per these pancakes, adding more butter if necessary after each batch. Pay attention, as these will cook fast: Flip them when you see bubbles form on the top and the bottom is GBD! (Golden Brown Delicious.) And then, once the other side is GBD, and the top no longer feels loose or jiggly to the touch, remove them from the skillet immediately. For best results, try not to flip them more than once. 3. Keep warm or serve right away, with plain syrup . . . or syrup with chopped, fresh fruit warmed in the microwave,