Blueberry Lemon Ricotta Crepes

 

A beautiful day here so I had extra energy to make something special for dinner.  What better than a fresh blueberry sauce with a hint of lemon and some lemon ricotta crepes.

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt

Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Ricotta stuffing ~

15 oz ricotta

2 tbsp. honey

1 dash of cinnamon

zest of 1/2 lemon

Mix together in a small bowl and use to fill the crepes.  

Assemble crepes by spreading some ricotta mix down the center and rolling up burrito style.  Top with blueberry sauce.

Blueberry Lemon Sauce ~

1/3 cup sugar
1/3 cup water
10 oz blueberries, fresh or frozen
1/2 tsp lemon zest
1 tbsp. lemon juice

Buckwheat Waffles

 

Buckwheat pancakes are my favorite pancake and bring back many happy family memories.  The other day, I was wondering if I could make a buckwheat waffle so I decided to try.  It worked and is delicious.

Buckwheat Waffles

1 cup buckwheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1 large egg, separated
1/4 cup butter, melted and cooled
1 1/4 cup buttermilk

Sift all dry ingredients into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix  buttermilk, egg yolk, and butter into dry ingredients.  Gently fold in the egg whites.

Bake per your waffle makers instructions.

Makes 5 waffles

Strawberry Ricotta Crepes

I was watching the Great British Baking show this afternoon and decided my original dinner plans seemed to be rather plain and I needed to do something a little bit more...so I had all the ingredients in my refrigerator to make these crepes.

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt

Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Ricotta stuffing ~

15 oz ricotta

2 tbsp. honey

1 dash of cinnamon

Mix together in a small bowl and use to fill the crepes.  

Assemble crepes by spreading some ricotta mix down the center and rolling up burrito style.  Top with macerated strawberries and whipped cream (optional).

Makes 8-9 crepes

Double Dark Chocolate Banana Muffins

Delicious, moist chocolate muffins with a banana taste mixed in.  This was the perfect start to a rainy Fall morning but will taste good anytime of the day.  

Double Dark Chocolate Banana Muffins

2 bananas, mashed

1/3 cup canola oil

1 large egg
3/4 cup milk

Mix together in a medium sized bowl.  Gradually stir in the remaining ingredients -

1 cup sugar

1/4 cup dark cocoa (I used King Arthur Double-Dutch Dark Cocoa)

1 tsp baking soda

1/4 tsp salt

1/4 tsp baking powder

1 1/2 cups flour

1 cup dark chocolate chips

Using an ice cream scoop, fill almost all the way and scoop into a lined muffin tin.  Bake for 22 minutes at 350°.  Cool for 5 minutes before serving.  Makes 18 muffins.

Sausage & Gravy Biscuit Cups

What better way to start off your morning than with a hot and tasty meal of sausage, gravy and biscuits all rolled into one.  

Sausage & Gravy Biscuit Cups

1 package sausage crumbles, I used turkey
2 tbsp flour
1 cup milk, 2% works fine
salt and pepper to taste
1 can Grands buttermilk biscuits

Heat sausage in a large skillet.    When cooked, stir in flour until the sausage is coated.  Gradually stir in milk.  Let thicken and season to taste.

Roll out the Grands biscuits with a rolling pin.  Using jumbo muffin tins, grease and press the biscuit in each cup.  Fill cups with sausage gravy mixture.  Bake at 350° for about 15 minutes.  Bake until the biscuits turn golden brown.  Remove from oven and sprinkle your favorite cheese on top.  I used a shredded cheddar.  Return to oven until cheese has melted.

Makes 8 biscuit cups.

Dark Chocolate Waffles

This is a delicious way to pamper yourself on a weekend morning.  Dark chocolate, strawberries and whipped cream are a wonderful combination to serve for breakfast or as a dessert.

Dark Chocolate Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar

1/4 cup dark cocoa (I use King Arthur Flour Double-Dutch Dark Cocoa)
2 large eggs, separated
3 tbsp butter, melted and cooled
1/2 cup sour cream
1 cup milk


Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and sour cream.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 9 waffles

Monte Cristo Crepes

A savory crepe with a touch of sweet and salty.  You can serve this crepe for any meal (and even make the crepes in advance).  

Monte Cristo Crepes

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt

Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Other ingredients ~

8 slices deli ham
8 slices deli turkey
8 slices swiss cheese

Mix together for the topping ~

1/2  cup strawberry jam
1 tbsp orange juice (or water)

Top a crepe with the meats and cheese.  Roll up burrito style.  Place side by side in a baking dish.  Bake for 5 minutes at 350° or until cheese melts.  Top with a bit of the jam mixture.  

Orange Scones

I enjoyed making the first batch of scones that I decided to make a new kind using an orange I had leftover in the refrigerator.  That's all you need - the zest for the scone and then use the juice for the glaze.

2 cups flour
1/3 cup sugar
1 orange - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg

Glaze

1/2 cup powdered sugar
2 tbsp orange juice

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 10 minutes and then spoon glaze over the scones.

Banana Coffee Cake

It's Sunday morning.  My refrigerator has 1 egg in it. Oops, grocery shopping error.  I also have 1 very ripe banana.  It was time to be creative and come up with breakfast.  I chose a coffee cake because it's Sunday morning and time to splurge a little.  It smells just like banana bread when you cut into it but the bonus is you get the cinnamon streusel topping.

Banana Coffee Cake

1 stick butter, softened
1 cup sugar
1 tsp vanilla
1 ripe banana, mashed
1/4 cup sour cream
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 cup milk
2 cups flour

Topping

1/2 cup flour
1/2 cup dark brown sugar
6 tbsp cold butter

Cream together butter and sugar.  Add in vanilla, banana and sour cream.  Gradually add in the dry ingredients, alternating with adding in the milk.  Place the dough in a greased 9 x 9 pan.  In a bowl, add in the flour and dark brown sugar (you can use light brown sugar).  Blend together.  Gradually add in pieces of cold butter by using a blending tool or fork.  When all incorporated, sprinkle over the top of the cake batter.  Bake for 50 minutes at 350°.

Breakfast Fried Rice

Today was one of those mornings that I had the perfect collection of breakfast odds and ends to throw together to create a tasty start to the day.  And I had some leftover rice to complete the fried rice breakfast but I did omit the onions and garlic that I normally add to my fried rice dishes.

Breakfast Fried Rice

4 pieces bacon, cut into small slices, cooked and drained
1 apple sausage link, sliced into coins
4 oz breakfast sausage, crumbled and cooked
2 cups rice, preferably cooked the day before but 4 hours before works too
2 large eggs, beaten
3/4 cup carrots, diced
1 tbsp olive oil
1/2 cup peas
2 tbsp soy sauce
1 tsp Chili garlic sauce

In a large frying pan or wok,  put in carrots and olive oil and cook until tender.  Add in peas and cook for a couple minutes.  Pour beaten egg on top and stir until cooked.  Add in meats, rice and sauces and mix together.  Serve when the meats and rice are heated.

Cinnamon Bundt Cake

Here's the recipe that I was talking about this morning.  I've tried making some bundt cakes with a filling only to have them fall apart in the center when trying to remove them from the pan.  Thankfully, this held together beautifully.  There's four steps to it but they are all easy to make and add flavor to the cake.  I thought about adding a half cup of chopped nuts into the layer that goes in the pan first but opted not to this time.

Cinnamon Bundt Cake

Top layer ~

3 tbsp butter, melted
1/4 cup light brown sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 cup nuts, chopped

Melt butter in a small saucepan.  Stir in brown sugar, flour and cinnamon.  Fold in nuts if adding.  Place at the bottom of a greased bundt pan.

Cake  ~

3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2 1/2 cups flour

Cream together softened butter and sugar.  Mix in eggs, sour cream and vanilla.  Gradually add in baking powder, soda and flour.  Place half of mixture on top of topping in the bundt pan.  Add in the filling (below) and then carefully top with the remaining cake batter.  Bake for 50 minutes at 350°.  Test to make sure it's done since all ovens heat differently.  Invert on your serving plate and allow to cool fully before adding icing.

Filling ~

1/2 cup brown sugar
1 tsp cinnamon
pinch of salt

Mix together in a small bowl and sprinkle over the bottom half of batter.

Icing ~

1 cup powdered sugar
1 1/2 tbsp milk

Stir together in a small bowl and drizzle over the top of the cooled cake.

Sausage & Cheese Muffins

Sundays are always a good day for something warm and filling to start off your day.  I like to make these muffins.  Normally I use hot Italian sausage and cheddar but I mixed it up and used mild Italian sausage with creamy Fontina cheese.

Sausage & Cheese Muffins

1/2 pound mild Italian sausage, browned and excess fat drained off
2 cups flour
2 tbsp sugar
3 tsp baking powder
1/4 tsp garlic powder
1 tsp parsley
1/2 tsp salt
1/4 cup butter melted
1 cup milk
1 large egg slightly beaten
3/4 cup Fontina cheese shredded

Mix together dry ingredients.  Gradually add in milk, butter and egg.  Add in cooled Italian sausage and cheese.  Grease standard or large muffin pans and fill each cup 2/3 full.  Bake for 20 minutes or until golden brown at 350°.  Cool for 5 minutes before removing from cups.

Makes 12 regular size muffins.

Tuscan Brunch Potatoes

A great way to start off the weekend is with a wonderful brunch.  This potato and sausage dish has a Italian mix of seasonings that your taste buds will be cheering molto bene when you take your first bite.

Tuscan Brunch Potatoes

1/2" sweet Italian sausage, browned and drained
1# fingerling potatoes, boiled for 20 minutes and cooled
1/4 cup onion, diced
1 garlic clove, minced
1 tsp paprika
1 tbsp parsley
Salt and freshly ground pepper to taste

Heat a frying pan with 2 tbsp extra virgin olive oil.  Cut the fingerling potatoes in half lengthwise and add to heated pan.  Brown and add in Italian sausage, onions and garlic.  Cook until sausage has warmed and the onions and garlic are cooked.  Stir in paprika, parsley, salt and freshly ground pepper.

Sausage & Corn Gravy With Buttermilk Biscuits

My freezer contains a lot of frozen corn that I needed to use up so I came up with a brunch recipe.  Since I was making biscuits plus the gravy, I did use a pre-made turkey breakfast sausage although you could easily make that too.

Sausage & Corn Gravy 

2 cups corn (either fresh cut off the cob or frozen)
2 tbsp flour
1 cup milk (I used 1/2 cup milk and 1/2 cup cream to use up some cream on hand)
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 # turkey breakfast sausage, cooked and drained

Head corn in a large saucepan.  In a covered container with a good seal, shake together flour and milk.  Add into the corn.  When it thickens, add in the breakfast sausage.  Serve over warm biscuits.



Buttermilk Biscuits

Using a food processor, add in ~

2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp sea salt
6 tbsp cold unsalted butter, cut into slices

Pulse in the food processor until butter is incorporated.  

Pour in ~

1 cup buttermilk.  Pulse just until the dough comes together.  Turn out onto a lightly floured surface.  Pat out dough until it's 1" thick and cut into rounds.  Place on an ungreased baking sheet and bake for 12 minutes at 450°.

Makes 12 biscuits.

Chicken & Waffles

And gravy, naturally.  This is an ideal brunch recipe since the chicken should marinate overnight in a bath of buttermilk and hot sauce.  Carrying on the flavor, I used buttermilk in the waffles and gravy.

Chicken & Waffles & Gravy

Chicken ~

3 chicken breasts
1/2 cup buttermilk
2 tbsp hot sauce

Place in a plastic bag that seals and allow to marinade overnight in the refrigerator

Coating for chicken ~

1 cup self rising flour
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder

Heat large frying pan with 2 tbsp of extra virgin olive oil.  When heated, dip chicken in flour mixture and add to pan.  Cook until golden brown and inside temperature registers 165°.



Buttermilk Waffles ~

1 cup flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup room temperature buttermilk
2 tbsp butter, melted


Sift together dry ingredients.  In a large mixing cup or small bowl, combine the egg, buttermilk and butter.  Gradually stir in dry ingredients.  Bake in waffle maker per manufacturer's instructions.

Gravy ~

Remove chicken when cooked.  Add in ~

2 tbsp butter
2 tbsp flour
1/3 cup chicken broth
1/2 cup buttermilk
salt and freshly ground pepper to taste

Melt butter in frying pan with drippings.  Stir in flour and allow to cook for one minute.  Stir in chicken broth and whisk until flour is incorporated into broth.  Stir in the buttermilk and allow to thicken.  Season to taste.

German Pancake

What better way to start off breakfast or brunch than with a light, puffed pancake hot from the oven with crispy edges?  I've attempted to make this before with my old cast iron pan but it failed.  I received a Christmas gift certificate to the local kitchen store and that turned into a beautiful Le Creuset skillet.  I love it and it worked perfectly to make this.  I topped it with sliced peaches in a light sugar syrup and a little dollop of whipped cream.  

Allow enough time to bring your eggs to room temperature.  You don't want to put a cold mixture into a hot pan.

German Pancake

2 tbsp butter, melted 

6 large eggs, room temperature

1 cup milk, I used 2%

1 cup flour

1/4 tsp salt

1/8 tsp cinnamon

Melt the butter in your pan in the oven as it's preheating to 350°.  In a large bowl, whisk together the milk and eggs.  Gradually whisk in the remainder of the ingredients.  When the oven is ready, remove pan from the oven and pour in the pancake mixture.  Return to the oven and bake for 30 minutes.  Serve hot.

Fresh Fruit Bruschetta

This is what I had in mind when I made the cinnamon french bread yesterday.    It's good on it's own but lightly toasted with fresh fruit and a yogurt honey sauce takes it to a higher level of goodness.

Fresh Fruit Bruschetta

Cinnamon french bread, french bread of a baguette slice in 1/2" slices

1/4 c butter, softened

1 apple, peeled, cored and diced (I used a Granny Smith)

1/2 cup strawberries, diced (about 4 large)

1/2 cup raspberries

1/2 cup blackberries

1/2 cup greek yogurt

1/4 cup honey

Butter slices of bread and toast in a 350° for 15 minutes.  Remove from oven and let cool.

While toasting, cut up your fruit.  These are the fruits I chose.  I had grapes out too but the bowl was getting full and I opted to leave them for next time.

In a small bowl, combine the yogurt and honey.

Place cooled cinnamon toast on a plate.  Top with a couple tablespoons of fruit and drizzle the yogurt honey mixture over the fruit.

Monte Cristo Rolls

Sunny day with the temperature hovering around 0 and not wanting to warm up.  I needed a side for soup and a quick inventory of the refrigerator and freezer early this morning brought these rolls together.  

Monte Cristo rolls

Thaw a loaf of frozen bread dough (white or wheat) in a plastic wrapped and greased bread pan.  Allow to rise until 1" above the pan.

Spread out the dough on a lightly floured surface until it's 12" long and 6" wide.  

Place good quality sliced deli ham and turkey on top and sprinkle 1 cup of your favorite shredded cheese on top (or swiss for a true Monte Cristo flavor).  Roll up with your fingertips and seal the edge with your fingers.  Cut into 16 equal pieces and place in a greased 9 x 13 pan.  Allow dough to double in size and then bake for 30 minutes at 350°.

Allow to cool for 5 minutes and serve with strawberry jam.  I used my Strawberry Lemon Preserves ~ http://micheleswomancave.blogspot.com/2012/08/strawberry-lemon-preserves.html

Pork Chop Hash

I know some people consider a hash as a way to use up leftovers.  For me, it's a way to use up vegetables from my CSA before the next basket arrives on Tuesday.  


One of the spice mixtures I used in this dish is Vegeta.  If you never have used it, put it on your grocery list.  It's commonly found in Eastern European markets and also can be found on amazon.com.  Vegeta is a versatile mixture of spices and vegetables that are commonly used in soups but it tastes great sprinkled on pork chops too.  Use with a light hand though, it can turn your food into being too salty to eat.  

Pork Chop Hash


2 center cut pork chops, cooked seasoned with Vegeta, diced
2 potatoes, diced
3 ears of corn, kernels sliced off
1/4 tsp paprika
salt & pepper, freshly ground to taste


Cook pork chops in pan and remove from pan when done.  Add diced potatoes in same pan.  When potatoes are done, add in corn and cook for a couple minutes.  Put diced pork chops back and and serve when completely heated.

Blackberry Muffins

A much cooler morning with less humidity today which I took advantage of and made a quick batch of blackberry muffins.  The mellow hint of cinnamon leads you into the tart burst of the blackberries.  It is a nice way to start the morning.

                             Blackberry Muffins

   1/2 cup        butter, softened
   1 cup           sugar
   2 large         eggs
   2 cups          flour
   2 tsp             baking powder
   1/2 tsp          salt
   1/2 tsp          cinnamon
   3/4 cup         milk
   2 cups          blackberries (fresh or frozen)

Cream together butter and sugar in a medium sized bowl.  Add in eggs and
milk.  Mix together dry ingredients in a small bowl and gradually add into
butter mixture.  Gently fold in blackberries last and spoon into muffin cups
until they are 2/3 full.

Optional - sprinkle cinnamon and sugar on top after baking for 10
minutes.

Bake at 325° for 20 minutes.

Makes 22 muffins