Lemon Blueberry Pancakes

These were delightful and delish! It's so easy to make pancake batter from scratch, even for the baking challenged folks like myself. They were light and fluffy and the bursts of fresh blueberries were present in every bite. If you are looking for a different take on pancakes, try this version. Here's how I made it, thanks PW!!!

Lemon Blueberry Pancakes      

Serves 4

Lemon Blueberry Pancakes

ingredients

• 1 1/2 cups + 1 Tbsp Cake Flour
• 1/4 tsp kosher salt
• 1 heaping tbsp baking powder
• 3 tbsp sugar
• 1 1/2 cups evaporated milk
• Juice & zest of 1 lemon
• 1 large egg
• 1 1/2 tsp vanilla extract
• 2 tbsp butter melted
• 1 heaping cup fresh blueberries
• Pure Maple syrup

directions

1. Heat a cast iron griddle over medium low heat. (You don't want it to be too hot or they will cook too quickly and burn before the middles are set!).

2. In a bowl, mix flour, salt, baking powder and sugar. In another bowl, mix evaporated milk, lemon juice/zest. Allow to sit until thickened, then add egg, vanilla and melted butter. Whisk until well combined.

3. Pour wet mixture into dry ingredients using a fork, stir gently to combine and don't over mix. Stir in blueberries, gently. If too thick add a splash more of the milk.

4. Melt butter on griddle and drop batter by 1/4 cup measures and cook until golden brown on each side. Keep warm in the oven until ready to serve topped with pure maple syrup. (don't use the fake stuff!)

Enjoy!

This recipe was adapted from Pioneer Woman.

Pickled Green Beans

I wasn't too sure how these would turn out and the verdict... delicious! I will try to make these a few more times before summer ends to take advantage of the fresh green bean. I might try to add a little more heat next time just to take it to the next level, such as a jalapeno. Maybe not though because they were perfect, I'm just sad I only made one jar. They will only last a month in the fridge but chances are they probably won't even last that long in our fridge.

Pickled Green Beans      

Makes 1 pint
 

Pickled Green Beans

ingredients

• 1/2 lb green beans, trimmed
• 4 sprigs dill
• 1 large clove garlic, crushed
• 1 tbsp dill seed
• 1 tsp kosher salt
• 1 tsp crushed red pepper
• 1 cup distilled white vinegar

directions

1. Bring a large pot of water to a boil and season with salt. Cook the beans for 2 minutes and drain, transfer to a large bowl of ice water. Drain again and set aside.

2. Add the rest of the ingredients to a glass mason jar that has a tight fitting lid. Tilt the jar and add the green beans (cut side toward the bottom).

3. In a measuring cup combine the vinegar and 1 cup water, Pour over the beans and screw on the lids. Shake until the salt dissolves and the seasonings are scattered around. Let stand at room temp for 24 hours. Refrigerate for 3 days before eating and they will keep in fridge for 1 month.

We used these tasty beans on a hot dog in place of relish and they were incredible along with some freshly roasted slices of green chile... YUM!

Hot dogs with fresh Hatch Green Chile and pickled green beans

Enjoy!

This recipe was adapted from Rachael Ray.

Breaded Pork with Apple Salad

First off, let me say that the dressing for the salad was so tasty but the apple salad was uh-mazingly delicious! The flavors in the salad just seem to be made for each other or something - yum! Then you add some crunchy pork to the mix and it was just delightful to eat this meal. I added some roasted BBQ potatoes as a side dish. I tossed some chopped Yukon gold taters with homemade BBQ Seasoning and EVOO. Then I roasted them for about 30 minutes at 350º and they came out just delish!

Breaded Pork with Apple Salad      

Serves 2

Breaded Pork with Apple Salad

ingredients

• 1/4 cup flour
• 1 large egg
• 1/2 cup panko bread crumbs
• 2 pieces pork loin or tenderloin pounded to 1/4" thickness
• 1/8 cup EVOO
• 1/2 Tbsp each Dijon mustard & honey
• 1/8 cup cider vinegar
• 1/4 cup EVOO
• 1 Granny Smith Apple, cut into matchsticks
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup scallions, thinly sliced

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Set out 3 shallow bowls... fill one with flour seasoned with S&P; another with lightly scrambled egg seasoned with S&P; and a third with Panko seasoned with S&P.

2. Heat a cast iron skillet over medium-high heat.

3. Season the pork with S&P on both sides. Dredge the pork in the flour, shake off excess, then the egg and then the panko. Add the 1/8 cup EVOO into the hot skillet and brown the pork on the first side for 2 minutes. Flip and put a press on top of the meat to get an even sear on the 2nd side for 2 minutes.

4. In a medium bowl, whisk together the mustard, honey, vinegar, EVOO (1/4 c), and S&P to taste. Add the apples, parsley and scallions and toss to combine.  (Try not to eat all the salad while your pork is cooking like I did!)

Plate the pork with the apples on the side with some potatoes (optional)

Enjoy!

This recipe was adapted from Michael Simon.

Pork & Broccoli Stir Fry

This was definitely a delicious meal - so much flavor it was kind of hard to believe, really. The tangy flavor is so different but really works. It was a great dinner too because it's so easy to make. I am really enjoying cooking from my new cookbook by Michael Simon for weeknight meals. It's called 5 in 5 and basically you use 5 fresh ingredients plus some staple pantry items and you have a wonderful easy meal after a hard day's work. I added some brown rice on the side and we gobbled up this tasty dish.

I also think you could add any type of protein to this recipe or even leave it out and just add more veggies like snap peas, mushrooms or even bell peppers.

Pork & Broccoli Stir Fry      

Serves 2-3

Pork & Broccoli Stir Fry

ingredients

• 1 Tbsp soy sauce
• 1 lime, zested and juiced
• 1/8 tsp crushed red pepper flakes
• 1/2 tsp sugar
• 1/8 EVOO
• 3 pieces pork tenderloin, pounded to 1/4" thickness
• 2 cups broccoli florets
• 1/8 cup crushed roasted almonds
• about and 1/8 cup fresh cilantro leaves, chopped roughly
• 1 large scallion, thinly sliced

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Preheat a large dutch oven over medium high heat. In a small bowl, whisk soy, lime zest/juice, red pepper flakes and sugar together.

2. Add EVOO to the pan. Season both sides of the pork with S&P. Arrange in the pan and brown on each side for about 2 minutes, remove and set aside (keep warm). Add the broccoli, nuts and a pinch of salt to the pan and cook for a minute.

3. Add 1/4 cup water and deglaze the pan, scraping up the yummy bits at the bottom of the pan. Cover and cook for a minute. Add sauce mixture, cover again, cook until reduced only for 30 seconds.

4. Remove from the heat and stir in the cilantro and scallions. Taste and adjust seasonings if necessary. Serve with rice if desired.

Enjoy!

This recipe was adapted from Michael Simon.

Green Chile Mac n Cheese

The first thing out of Q's mouth after the first bite was you have to remember EXACTLY how you made this because this is the best mac n cheese I have EVER had. I just laughed because we were both super excited about this meal - it was just that good. I added green Chile to the mix because it just sounded like a perfect match and I was right! You don't have to bake the mac afterwards but let me tell you the crunchy topping really sends this right over the top. I served some fresh green beans tossed in vinaigrette on the side to add a little green to this decadent meal.

Green Chile Mac n Cheese      

Serves 4-6

Green Chile Mac n Cheese

ingredients

• 1 lb rigatoni
• 2 cups heavy cream
• 1 tsp or more hot sauce
• 1/2 cup whipped cream cheese at room temp
• 1 cup grated sharp cheddar (aged)
• 1/2 cup chopping fresh chives
• 2 roasted & peeled green chiles, chopped
• 1/4 cup panko bread crumbs

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring 5 quarts of water and 2 tbsp kosher salt to a boil. Cook the pasta until just al dente. Drain.

2. Meanwhile, heat a large skillet over medium heat and add the cream, green chiles, hot sauce and 1 tsp salt and pepper to taste. Bring to a simmer, stirring occasionally. Cook until cream has reduced by one-third, about 3 minutes. Add the cream cheese and cheddar, whisking until fully incorporated.

3. Preheat the broiler. Add the cooked pasta and chives and stir to combine until all the noodles are coated thoroughly. Place each serving in an oven safe dish and top with some panko bread crumbs. Broil until the bread crumbs are golden brown.

Enjoy!

This recipe was adapted from Michael Simon.

Cowboy Burgers & Spicy Steak Fries

A really good stick to your ribs kinda meal - burgers and fries and much more healthy than what you might get at a restaurant. We've never had "grilled" fries but they were pretty tasty, a few of them were a tad bit undercooked but we know that for next time. Make sure your grill isn't too hot otherwise the fries will burn before they are finished cooking through. All in all this was a very tasty meal and we would definitely make it again.

Cowboy Burgers      

Serves 2

Cowboy Burgers & Spicy Steak Fries

ingredients

• 1/2 lb ground chuck
• 1/2 small red onion, sliced into 1/4"thick rings and skewered with toothpicks
• 1/4 tbsp ground coffee
• 1/2 tsp ancho Chile powder
• 2 slices extra sharp cheddar
• 2 buns, lightly toasted
• 3 strips thick apple wood smoked bacon, cooked until crispy
• 2 tbsp classic BBQ Sauce (recipe follows)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Form 2 patties and let rest to come to room temperature about 20 minutes or so.

2. Preheat the grill over medium heat. Grill the onion slices for about 10 minutes, turning until they are soft and charred slightly. Season the patties with coffee, Chile powder and S&P on both sides. Grill the patties until centers are firm about 2 minutes. When flipping add the bacon, onions and top with cheese.

3. Place the burgers on toasted buns, top with BBQ sauce and eat!

Spicy Steak Fries 
 Serves 2

Spicy Steak Fries

ingredients

• 2 large russet potatoes, washed
• 1 tbsp canola oil
• 1 tsp each: smoked paprika, chili powder
• 1/8 tsp cayenne pepper
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp Freshly Cracked Black Pepper

directions

1.Place the potatoes in a pot, cover with water and season with salt. Cook over high heat for 13 minutes until tender but still firm. Drain.

2. Preheat the grill over medium heat. When potatoes are cool enough to handle slice into wedges. Toss with the oil and all the spices. Place the wedges on the grill and cook turning once about 12 minutes, until brown and crispy.

Enjoy!

This recipe was adapted from Grill This Not That.

Fish Tacos

The original recipe called for Ahi Tuna, however, I already had Cod and used it for this meal. Turned out beautifully, seriously it was a pretty meal to eat. The coleslaw was crunchy and had a warm heat to it from the chipotle peppers. The pickled red onions rocked - thin and tangy with a little bit to them. Top all that off with some creamy avocado slices and hot sauce/lime juice = deliciousness in your mouth. We couldn't stop eating dinner - ha ha!

There was not much "cooking" involved as all you have to do is sear the fish for minutes and heat up tortillas - yum. I also have so many jalepenos right now so I've been making "quick poppers" as I did for a side dish to this meal. All I did was sliced the jalepenos in half, then take out the seeds and stuff them. The stuffing I used was cream cheese, shredded cheese, S&P and garlic powder. Bake them at 350º for 20 minutes, yes please!

Fish Tacos      

Serves 2

Fish Tacos with Pickled Red Onion, Slaw & Avocado

ingredients

• 2 cups shredded cabbage
• 1 tbsp olive oil mayo
• Juice of 1/2 lime, plus wedges for serving
• 1/4 tbsp canned chipotle in adobo

• Kosher Salt & Freshly Cracked Black Pepper

• 1/4 tbsp EVOO
• 6 oz fresh cod fillet
• 4-6 corn tortillas, warmed
• 1 ripe avocado, sliced
• 1 medium red onion, very thinly sliced
• 1 cup apple cider vinegar
• 1 tbsp each kosher salt & sugar
• Hot sauce

directions

1. Whisk together the mayo, lime juice and chipotle in a large mixing bowl that has a lid. Season with S&P to taste, then add the cabbage and toss to coat. Place in fridge to let the flavors meld for at least 30 minutes or longer. Make the onions by combining the apple cider vinegar, salt, sugar and 1 cup hot water to a bowl. Whisk until the sugar/salt dissolve. Place the sliced onions in a large mason jar and then pour the hot mixture on top, seal and let sit at least 30 minutes to an hour to develop more flavor. This will last in the fridge for up to a week.

2. Heat oil in a nonstick skillet over medium-high heat. Season the fish with S&P, EVOO on both sides. Once skillet is hot, sear the fish on each side for 2-3 minutes depending on the thickness of the fish.

3. Meanwhile, heat the tortillas until slightly charred on both sides, keep warm.

4. Make your tacos by adding fish first, then avocado, red onions, slaw and a dash or two of hot sauce and/or lime juice.

Quick Poppers

Enjoy!

This recipe was adapted from Cook This Not That.