Tag Archive: recipe

Aug 06

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

 

There’s something about the flavors of blueberries and lemons together. They really are the perfect combination, in my opinion. (Other attempts at lemon blueberry recipes- Blueberry Scones, Lemon Blueberry Pie)
On Sunday morning, I was in the mood for a little something different, so I decided to try these lemon blueberry pancakes. I found a few recipes online, but didn’t follow any one exactly. No one wants to follow a strict recipe first thing on a Sunday morning!
They were delicious! Eric’s comment for the pancakes? “These might just be the best pancakes I’ve ever had”. Now that’s a winner, people.

Lemon Blueberry Pancakes

I decided not to add any sugar to the mix like most of the recipes called for, because neither of us like sweet dishes in the morning. I found that even without adding the sugar, they were just the right combination of sweet and savory. Score!

 

Lemon Blueberry Pancakes Lemon Blueberry Pancakes

Lemon Blueberry Pancake Recipe

2 Cups Biquick
1 Cup Milk
1 Egg
1 1/2 tsp Vanilla
1/2 Lemon Juiced and Zested
1 Cup Blueberries

Combine all ingredients above until there are no lumps. Grease skillet.

For the Syrup, I smashed about 10 blueberries in a small bowl, added syrup and warmed it up. And that, my friends, is blueberry syrup!

 

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Jul 27

Balsamic Asparagus Pasta

Balsamic Asparagus PastaThis another Pinterest recipe, imagine that! This one came from foodandwine.com, and like the Tuscan Garlic Chicken, is a perfect weeknight meal. To me, cooking after work is therapy. It’s the best way for me to decompress after a long day. And then to be able to have a nice meal at the end of my “therapy”, is so rewarding!

This dish tasted like something from a fancy restaurant, and the leftovers were equally delicious. Win, win!

You can find the original recipe here. I followed the recipe exactly and it turned out beautifully!

 Balsamic Asparagus Pasta Recipe

  1. 1 pound asparagus
  2. 1 tablespoon olive oil
  3. 2 teaspoons salt
  4. 1/2 teaspoon fresh-ground black pepper
  5. 1/2 cup plus 2 tablespoons balsamic vinegar
  6. 1/2 teaspoon brown sugar
  7. 1 pound penne
  8. 1/4 pound butter, cut into pieces
  9. 1/3 cup grated Parmesan cheese, plus more for serving
  1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Enjoy!!

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Jul 24

Tuscan Garlic Chicken

Tuscan Garlic ChickenLet me just say that when I pinned this recipe, I wanted to try it immediately! It was everything I love in a weeknight meal…pasta, cream sauce, and veggies. Perfection.

I didn’t follow the recipe exactly. I made this one night after work, so I needed it to be quick and easy. I’m sure the original recipe, with the breaded chicken and heavy cream, is divine but didn’t want to invest the time to bake it or buy extra ingredients. I opted to make the chicken on the skillet, which fit my dining timing (that rhymes!) perfectly.

Click here for the original recipe. My own rendition is below!

 

Ingredients:
  • 4 boneless skinless chicken breasts
  • Italian seasoning
  • salt and pepper
  • 5 Tablespoons extra virgin olive oil, divided
  • 1 Tablespoon finely minced garlic
  • 1 red bell pepper, cut into thin strips or chopped
  • 1 cup low sodium chicken broth
  • 6 ounces fresh spinach
  • 1 container mushrooms
  • 4 Tablespoons cornstarch
  •  2 1/2 cup lowfat milk
  •  2 cups freshly grated parmesan cheese
  • 1 pound fettucini noodles
    1.  In a large skillet, heat 3 Tablespoons oil until hot.  Season chicken with salt, pepper, and Italian seasoning.
    Place the chicken in the oil until each side is golden brown and cooked all the way through.
     
    2.  While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.  Wipe the skillet with some paper towels and add the remaining 2 T olive oil.  Cook the chopped red pepper and garlic for about 2-3 minutes.  Stir in 1 T of flour and stir constantly for one minute.
    3.  Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken.  This takes about 3-4 minutes.
    4.  In a separate small bowl, whisk together the heavy cream and milk.  Add the spinach, mushrooms, and milk to the skillet.  Bring this to a simmer and continue to cook until spinach starts to wilt.  Stir in the parmesan cheese.
    5.  Add half of the sauce to the coating the cooked and drained fettucini noodles.  Top with chicken and spoon more of the sauce on top. 

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Jul 16

Baked Sweet and Sour Chicken

I found this recipe on pinterest (from the Recipe Critic) and thought I’d give it a try! Sweet and Sour Chicken is my go-to dish at Chinese restaurants, so I thought if I could make this at home and have the same taste, it’d be amazing. And sure enough, it was!Baked Sweet and Sour Chicken
Here’s how the counter looked as I was making the meal. Pleas ignore the giant watermelon….it has nothing to do with this recipe 🙂Baked Sweet and Sour Chicken
I used my cast iron grill skillet for the chicken and it worked well! You can use any type of skillet.Baked Sweet and Sour Chicken
Served over rice, and boom, you’ve got Chinese take-out for a fraction of the price and you know what went into it! Win-win indeed. Baked Sweet and Sour Chicken Baked Sweet and Sour Chicken

This delicious recipe came from The Recipe Critic! I modified it a bit to make it easier on myself (AKA I used store-bought sweet and sour sauce) since I made it on a weeknight and needed the process sped up.
Ingredients
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 4 tablespoons ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon garlic salt
  • (I used store-bought sweet and sour sauce instead of the above 6 ingredients. I did add some soy sauce and garlic powder to the sauce for a little extra kick!)
Instructions
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. (I omitted this step and just used the store-bought sauce). Pour over chicken and bake for 1 hour. (I only baked it for 40 minutes, stirring every 10 minutes to coat).
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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