Blueberry-Oatmeal Pancakes

This was one of those recipes I saw on pintrest and had to try.  It did not disappoint.  I did have to add some extra coconut flour to get the right consistency for the pancakes.  I topped with a little drizzle of real maple syrup and more fresh blueberries.

Source: Mom Foodie Blog

Ingredients

1 cup old fashion oats

¼ cup coconut flour (I added close to 1/2 cup total to get the right consistency pancake)

2 tsp baking powder

½ tsp Kosher salt

½ tsp cinnamon

1½ tsp stevia (3 packets)

1 egg

1¾ cups unsweetened vanilla almond milk

1 cup fresh blueberries

Instructions

1. Pulse the oats in food processor until flour-like in consistency.
2. Add the coconut flour, baking powder, salt, cinnamon and stevia. Pulse to mix.
3. Whisk together milk and egg in a batter bowl, add the flour mixture, and stir well.
4. Once thoroughly mixed, fold in the blueberries, until evenly distributed.
5. Put a lightly oiled or non stick skillet treated with cooking spray over med to slightly over medium heat. Once a drop of water sizzles, you are ready for the pancakes.
6. Scoop a ¼ cup of batter for each pancake. Wait until bubbled up in middle and drying at edges before flipping.
7. Flip and cook about 2 more minutes on that side.
8. Stack the blueberry oatmeal pancakes and enjoy with your favorite toppings.

Tomato, Walnut, Mint Salad

This salad is mirrored after one my cousin and I discovered at The Med restaurant in Boulder, CO.  We have been know to order this salad as an appetizer and again as a desert.  True statement.  It really is that delicious!

Ingredients:
1 ripe tomato chopped
1 teaspoon honey (add a bit more if you like it sweeter)
1 tablespoon crumbled goat cheese
1 tablespoon chopped walnuts
6-8 mint leaves chopped

Instructions:
Just stir, let sit for about 20 min in the fridge to let the flavors combine and enjoy!

Minty Meatballs with Feta-Dill Sauce

Do you ever pull a recipe out of magazine and decide that you are going to make and then wonder where the recipe came from originally?  I had this recipe in my basket of recipes I hope to make someday (the old version of pintrest....)  This one was on top and I had no idea where it came from or how long it had been in the basket so I googled it and found the recipe right away.  I am really loving quinoa these days and it helps to give volume to these meatballs!  I served the minty meatballs and feta-dill sauce on 1/2 of a whole wheat sandwich thin.



 

Source: Self magazine

 

Ingredients for Minty Meatballs:

1 1/2 lbs lean ground beef (85 percent lean)

1 cup cooked quinoa
1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
1/2 cup fresh mint, finely chopped
1 egg, lightly beaten
2 cloves garlic, finely chopped
1/2 cup 1 percent milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon allspice
Parchment paper

Ingredients for Feta-Dill Dip/Sauce:
1 cup nonfat Greek yogurt
1/2 cup flat-leaf parsley
2 teaspoons white-wine vinegar
4 oz crumbled feta, divided
1 cup fresh dill, divided
Freshly ground black pepper (optional)

Instructions for Meatballs:
In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°. Form meat mixture into 24 oval balls (about 3 tbsp each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve.

Instructions for Dip/Sauce:
In a food processor, place yogurt, parsley, vinegar and all but 1 tsp feta and 1 tsp dill. Blend until smooth. Transfer to a bowl; top with remaining feta and dill and, if desired, pepper.

 



Bacon Ranch Potato Salad

Made this for a family BBQ and it was a hit!

Source: Food Network 50 Potato Salads

Ingredients:
2 pounds boiled cubed red potatoes
2/3 cup mayonnaise
1/4 cup buttermilk
2 tablespoons cider vinegar
1 minced garlic clove
1/2 cup chopped celery
2 chopped scallions
1 teaspoon sugar
salt and pepper
4-6 slices of cooked chopped bacon (I cheated and used bacon bits on top)

Instructions:
Mix all ingredients (except bacon) and refrigerate until ready to serve and put the bacon on top when you are ready to eat!

Moroccan Spiced Braised Chicken with Mission Figs

This chicken has a ton of flavor and using cinnamon in savory dishes is just wonderful!   I served it over a bed of Israeli couscous but can be served on rice as well.

Source: Rock Recipe Blog

1 whole chicken cut in pieces or 3 pounds chicken drumsticks and/or thighs
(dark meat does braise best) Season chicken pieces with salt and pepper.
In a large heavy bottomed skillet brown the chicken pieces well on all sides in 3 tbsp olive oil.

Transfer the browned pieces to a covered roasting pan.

In a large bowl add and combine well

1 ¼ cups chicken stock
1 ¼ cups apple juice
1 cup chopped mission figs
¼ cup brown sugar
1 chopped onion
4 cloves garlic minced
2 tablespoons finely chopped fresh ginger root
1 tsp sea salt
1 tsp cracked black pepper
1 tsp cinnamon
½ tsp ground cloves
1 teaspoon fresh grated nutmeg
1 teaspoon ground cumin
1 teaspoon coriander

Pour over the chicken pieces, cover and cook in a 300 degree oven for 2 hours. You can reduce the sauce to thicken by boiling it on the stovetop for a few minutes if desired.

BLT Pasta

If you love BLT sandwiches then you will absolutely love this pasta!  Instead of Lettuce for the L there is spinach in this recipe - so it is BST pasta - it just doesn't have the same ring to it.   I'll stick with BLT pasta.

Source: Mix and Match Mama Blog

Ingredients:
8-10 cloves roasted garlic (I found these at the olive bar in my grocery store)

1 pint cherry tomatoes

1/2 pound  pasta (I used whole wheat fettuccine)

10-12 pieces of bacon, chopped (you can use regular or turkey bacon)

1 1/2 cups chicken broth

2 cups spinach leaves

1/2 cup Parmesan cheese, grated

8-10 basil leaves, torn or chopped

Extra Virgin Olive Oil (EVOO)

Salt and Pepper

Instructions:
1. Preheat oven to 450 degrees.

2. Take a baking sheet (line it with foil for easy clean up) and spread out cherry tomatoes.  Drizzle tomatoes with EVOO and sprinkle salt and pepper over all of them.  Bake for 15 minutes. 

3. While the tomatoes are roasting, bring a large pot of water to boil, drop pasta and cook until al dente (approx. 7-8 minutes).

4. Meanwhile, over medium-high heat, heat a tablespoon of EVOO.  Once hot, add in chopped bacon to brown (about 6 minutes). Add in chicken stock and salt and pepper to your bacon pan and lower the heat to medium-low and simmer 3-5 minutes. 

5. Stir in your spinach, roasted tomatoes and roasted garlic pieces to the bacon pan.

6. Drain pasta and add to bacon mixture.  Stir in cheese and basil.

Fig & goat cheese on a graham cracker

These make a delicious and super easy summer snack.  I spotted these fresh mission figs in the produce section and decided they must come home with me...immediately. 

Ingredients:
Fresh figs
Soft goat cheese - I get mine from the local farmers market - Mini Moos and Kids Too
Graham crackers

Instructions:
Just spread the goat cheese on the graham crackers and cut the figs into quarters and enjoy!