STOP!

If you are hungry and haven’t had a good meal in a few hours…

You don’t want to read this blog!

You have been warned!

Tonight I made a new recipe. It’s not anything out of this world or dramatic in appearance.

They just came out so good that I had to share them! 

They are….

Blueberry and Lemon Pancakes!

Ingredients:

1 3/4 cups All Purpose Flour

1/4 Salt

1 tablespoon heaping Baking Powder

1/3 cups Sugar

1 1/2 cups Milk

1 Lemon (juice and zest)

1 large Egg

1 1/2 teaspoons Vanilla

2 tablespoons melted Butter

1 pint of Blueberries

Directions:

Heat your griddle or skillet to medium.

In a large bowl, mix your dry ingredients (not blueberries). In a separate bowl, mix your wet ingredients (not blueberries). After mixing, add your wet ingredients to you dry ingredients. Mix until smooth, but may have a few limps in it. You want it thick as a normal pancake batter. If it looks too thin, add a little more flour. If it looks to thick, add a little milk. Once you have the batter right, add blueberries and gently stir them. Don’t over mix or you will break open your blueberries.

Grease you griddle or skillet with butter or cooking spray. Using a ladle, pour onto you cooking surface. Remember to leave enough space for them to spread out.

You will know when to flip them when you see small bubbles forming around the edges. You can peak too to see if they are golden brown. Flip and cook until golden brown on the other side.

Serve warm with Butter and Maple Syrup.

Next time I make these, I am going to use a Blueberry and Strawberry Compote instead of syrup. But you can see from the pictures… butter and syrup worked nicely too!

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Here is a new recipe I recently tried. It is really good, but I have already thought of several ways to improve on it.

I am sharing the basic recipe now.

Once I play with the recipe and figure out what I am going to change or add, I will post the recipe with the changes.

Enjoy!

Potato and Boursin Frittata

makes 4-6 servings

Ingredients: 

• 8 extra large Eggs
• 1 Tablespoon Canola Oil
• 2 Tablespoons Butter
• 2 cups freshly shredded Russet Potatoes (I used Yukon Potatoes)
• 5 Scallions, finely chopped
• 5-ounces Light Boursin Garlic and Herb Cheese
• Kosher Salt and freshly Ground Black Pepper
• Cayenne Pepper to taste (optional)

Directions:

Shred the potatoes.

Chop the scallions using the white and green sections.

Place an oven rack in top position and preheat the broiler.

In a medium bowl, whisk together the eggs and season with salt and pepper.   

Heat the oil and butter in an oven-proof 10-inch non-stick skilled over high heat until hot, but not smoking.

 Add the potatoes, stirring to coat the potatoes in the butter and oil.  

Cover and cook until the potatoes begin to brown, about 4-6 minutes.  

Add the scallions, season with a pinch of salt, pepper and cayenne pepper and stir until combined with the potatoes.

Cover and cook for another 3-5 minutes.  Check the potatoes for browning and tenderness.  

You may need to stir, cover, and cook for a few more minutes until the potatoes are to your liking.   

Add the eggs evenly over the potato mixture and place small dollops of the Boursin cheese over the eggs.  

Reduce the heat to medium and cover for 3-5 minutes, or until the frittata is starting to set around the edges.

 Uncover the skillet and place under the broiler until the frittata is just set, about 5-7 minutes.  

Using a heat-proof rubber spatula, carefully loosen the edges of the frittata and slide onto a serving platter.  Cut into wedges; serve warm or at room temperature along with sliced smoked salmon or prosciutto.  

Enjoy!

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I made a new recipe tonight!

Baked Cinnamon-Apple French Toast

with Honey Butter

Is Your Mouth Watering Yet?

I know this isn’t a breakfast meal, but we had this for dinner and it came out so nice I wanted to share it.

Maybe we will add it to our Sunday brunch menu!

(Okay by popular demand – The Lemon Butter Sauce Recipe – from Carrabba’s Italian Grill Cookbook)

 Lemon Butter Sauce

 Ingredients

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces, divided

2 tablespoons finely chopped yellow onion (I used white)

2 garlic cloves, minced

1/3 cup dry white wine

3 tablespoons fresh lemon juice

Kosher salt and freshly ground white pepper

Capers (optional)

Melt 1 tablespoon of the butter in a nonreactive medium skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 3 minutes.

Reduce the heat to its very lowest setting. A few pieces at a time whisk in the butter, letting the first addition melt before adding more butter. Be sure that the butter is softening into a emulsified sauce, and not melting. With practice, you will be able to increase the heat a bit to speed the softening. It should take you about 3 minutes to add all the butter and “build” the sauce. Season with salt and pepper. (I add capers at this point) Remove from the heat.

The sauce can be stored at room temperature for up to 2 hours. Remember, it will be reheated in each recipe. Be sure to heat the sauce over very low heat when reheating, or it will separate. (That is, it will look like melted butter and not an emulsified sauce.) If this happens, remember it will still taste the same.

For the Chicken Piccata

Boneless, skinless Chicken Breast

Flour

Salt

Pepper

Garlic powder

Olive Oil

I don’t have a recipe for this, but here is what I do. I take the Chicken Breast and clean it. Then laying the breast on the cutting board with the good side up, I place my hand on top of the breast and cut the breast in half making two thin breast. Chicken Piccata generally is a chicken cutlet that is a breast pounded thin, but I like doing the way I do because the chicken cutlet is in better shape.

I mix the flour, salt, pepper and garlic powder in a bowl. I flour the chicken breast and fry in Olive Oil until brown. Drain on paper towels and keep in warm oven until ready to use. Plate with Lemon Butter Sauce.

Chicken Piccata with Lemon Butter Sauce and Caper
Garlic Sauted Asparagus and Fresh Mash Potatoes