Wednesday, August 10, 2011

Lemon Blueberry Pancakes with Buttermilk Syrup

The other day, while waiting at the hospital for my little girl to have an MRI, I had the most delicious blueberry pancakes with buttermilk syrup. The syrup was so yummy and carmel tasting! So, naturally, I came home and figured out how to make the syrup and dressed up some Bisquick pancakes to go with it!
Mix your favorite pancake mix according to package directions. Then add a half pint of blueberries then the zest and juice of 1 lemon. Stir gently (so you don't squish the berries) to combine. Cook. Voila! Amazingly delicious pancakes.
The syrup is what makes them even better though. This one is my version of a recipe I found on Pioneer Woman's Tasty Kitchen:

2 c. Buttermilk
2.5 c. Sugar
1 c. Butter
1/4 c. Light Karo Syrup
2 teaspoon Baking Soda
2 teaspoon Vanilla
Combine all ingredients, except for vanilla, in a large pot over medium heat. Stir until it comes up to a boil. Turn the heat to low and cook, stirring frequently, for about 10 minutes. When it's golden brown and all incorporated, pull off the heat and add vanilla. Ladle warm, over pancakes!
Keep leftovers in the fridge and warm before re-serving.

Wednesday, July 6, 2011

Red Lentil and Butternut Squash Soup

I got a butternut squash in my Bountiful Basket this week and have been racking my brain trying to figure out what to do with them. I didn't want anything too heavy or thanksgiving-y...I read a recipe of a chicken and squash Thai dish, which reminded me of a lentil soup I make, and came up with this. I was delicious! Especially with fresh Naan bread (recipe here) off the grill!

A few teaspoons of Sunflower Oil
1 c Red Lentils
1 Butternut Squash-peeled and cubed
1 Onion-chopped
Tablespoon of freshly grated Ginger
2 cloves of grated Garlic
Tablespoon Curry Powder
Teaspoon Nutmeg
1/4 C Tomato Sauce
One 14 oz. can Coconut Milk
14 oz. Water
1 Thai Chili (split down the middle)
Tablespoon of chopped Cilantro
Plain Greek Yogurt (a dollop for each bowl before serving)
Salt and Pepper to taste (remember to be liberal because you are seasoning the squash and the lentils!)

Heat soup pot with sunflower oil and add onions, garlic, ginger, curry powder, and nutmeg. Saute for a few minutes until onions begin to sweat. Add in squash, chili and lentils. Season with salt and pepper. Add in coconut milk, water, and tomato sauce. Bring to a boil and then turn down the heat and simmer until lentils and squash are tender, stirring occasionally. (About 30 minutes) Use a potato masher to break up some of the squash and then pull out the chili. Add in cilantro, and taste to see if it needs more salt. Serve with a dollop of Greek yogurt. Enjoy!

Saturday, May 7, 2011

Good Eats:

This weekend I had the opportunity to eat at Bobby Flay's Mesa Grill in our hotel in Vegas. It was delicious! I've been looking forward to eating there for along time and I was not disappointed!

Goat Cheese Fundido with Blue Corn chips.

Eggplant Relleno with a Sweet Pepper sauce

Everything was so flavorful! I enjoyed every bite and would highly recommend it!

Thursday, January 27, 2011

Udo's Sauerkraut Suppe

This is another recipe from my sister-in-law Deanna that she brought straight from her time in Germany. I made it for my father who lived in Germany as well and he loved it. It's very authentic and yummy!

1 1/2 lbs. Potatoes (enough to cover the bottom of the pot)
3 cups German Wurst (6-8 sticks)
1 large jar Sauerkraut
2 cans White Beans
2 can cubed Carrots (or 4-6 carrots peeled and chopped)
2 tablespoons Tomato Paste (more or less to taste)
1 tablespoon Worcestershire Sauce (more or less to taste)
instant potato flakes (optional)
*1 can Chicken Stock* (my addition)

Peel potatoes to cover bottom of pot. Cut Wurst into bite size pieces and add to pot. Barely cover with water and boil until potatoes are fork tender. Then add Sauerkraut, White Beans, Carrots, Tomato Paste, Worcestershire, and Chicken Stock; let boil. Optional-Add small amount of instant potatoes to thicken. Let simmer 30-40 minutes before serving.

Cream Cheese Chicken (for the Crock Pot)

This is my sister-in-law Deanna's recipe and it is delicious!

3 lbs. Chicken Breast
2 tablespoons melted Butter or Margarine
1 pkg. Dry Italian Dressing
1 can Cream of Chicken Soup
1 eight ounce Cream Cheese
1 tablespoon minced Onion

Brush chicken with butter and place in crock pot. Sprinkle dry Italian Dressing mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before it's done mix soup, and onion in small sauce pan. Cut cream cheese into 1" cubes and add to the mixture and stir until incorporated. Pour over the chicken and cook another 45 minutes. Serve over rice, pasta, or potatoes. Salt and Pepper to taste.