Easy Blueberry Pancakes

blueberry pancakes, how to make blueberry pancakes, easy blueberry pancakes

Every weekend I make pancakes. EVERY WEEKEND.

I just can’t help myself. They’re super easy to pull together, and the flavor combos are endless. Got leftover super-ripe berries, or bananas that are on the edge of being too brown? Pancakes are your best friend.

Plus, the leftovers make for a quick and delicious breakfast during the work-week. Why eat a granola bar when you can have steamy, buttery pancakes in less than a minute?

So, a pint of blueberries found its way into my shopping cart last week….

Easy Blueberry Pancakes

Stir the dry ingredients together in a mixing bowl – don’t worry about sifting them; there’s no need!

how to make blueberry pancakes

I always whisk the wet ingredients together in a large measuring cup because it saves me from having to wash another mixing bowl.

how to make blueberry pancakes

Make a little well in the center of the dry ingredients, and then whisk in the wet ingredients until the batter is just combined. You don’t want to over-mix the ingredients!

how to make blueberry pancakes

In a separate bowl, add a little flour to the blueberries and give them a toss. The flour keeps the berries from sinking to the bottom of the batter as you’re making the batches of pancakes. This is also a great trick for nuts, chocolate chips, etc., in cake batters!

how to make blueberry pancakes

Gently whisk the blueberries into the batter. Folding them in with a wooden spoon would probably be better (the whisk can run you the risk of breaking the blueberries), but I like using the least amount of dishes possible. The less dishes to wash, the better!

how to make blueberry pancakes

Pour the batter into a preheated, buttered skillet – about 1/4 cup at a time – and let them cook for approximately 4 minutes.

 

how to make blueberry pancakes

Flip the pancakes and let them cook for another 3 to 4 minutes. The blueberries will start to burst a little, and the juices will run, when they’re about done. YUM!

how to make blueberry pancakes

Easy Blueberry Pancakes
 
Prep time
Cook time
Total time
 
This homemade easy blueberry pancakes recipe will become a fast family favorite!
Serves: 4
Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 egg (beaten)
  • 1 cup whole milk
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 pint fresh blueberries
Instructions
  1. Set a large skillet over medium heat to warm while you prepare the batter.
  2. In a medium bowl, combine 1 cup of flour, baking powder, salt and sugar. In 2-cup measuring cup, whisk together the egg, milk and oil.
  3. Pour the liquid ingredients into the dry ingredients, and whisk until they're just combined.
  4. In a small bowl, add 1 tablespoon of flour to the blueberries and gently toss to combine. (This will keep them from sinking to the bottom of the batter bowl.) Gently whisk the blueberries into the batter.
  5. Add the butter to the warmed skillet, and once it's melted, spoon the batter into the pan - about ¼ cup at a time.
  6. Let the pancakes cook for 4 minutes, then flip them and continue cooking for another 3-4 minutes. Remove the pancakes and repeat the process until the batter's finished.
  7. Serve the blueberry pancakes warm with butter and syrup. Leftovers store well in the fridge and are easily reheated in the microwave!

Summer Couscous Salad

how to make couscous salad, couscous, mediterranean couscous

I have few Food Network chefs I’d call my faves, my go-to recipe crafters. Of the bunch, those I keep coming back to have simple, easy-to-follow, flavor-rich recipes that aren’t fussy and overwhelming. They fit in with our family’s busy lifestyle, and typically don’t use off the wall ingredients that require an extra trip to the grocery store.

These are the chefs that top my list:

  1. Alton Brown – His matter-of-fact way to talking about food and recipes are one big reason I have a passion for cooking myself. Love him!
  2. Ina Garten – No one makes you want to live in the Hamptons more than her. Her easy-going manner is catchy, and her recipes (while seemingly fancy) are always simple to pull together.
  3. Alex Guarnaschelli – No frills, sensible ingredients and perfect seasoning. Love it.
  4. Tyler Florence – I might appreciate the sage green subway tile in his studio kitchen just as much as his cooking style!
  5. Giada De Laurentiis – Her recipes, both classic recipes and those she’s given an Italian twist, are many of my go-to’s!

And speaking of Giada, I’ve been making a version of her Mediterranean Salad for a couple of years now. I’ve made this summer couscous salad vegetarian, I’ve used pomegranate arils in place of dried cranberries, and just the other day I substituted lime zest and lime juice for the lemon zest and juice.

Summer Couscous Salad

inspired by Giada De Laurentiis’ Mediterranean Salad

Summer Couscous Salad

Serves 6
Prep time 1 hour
Cook time 16 minutes
Total time 1 hours, 16 minutes

Ingredients

  • 1 box Israeli couscous
  • 3 cups chicken broth
  • 3 cloves garlic (minced)
  • 3 limes (zested and juiced)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 2 tablespoons fresh basil (chopped)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Optional

  • lime juice (additional if you don't get enough fresh-squeezed)

Note

Easily make this recipe vegetarian by substituting vegetable broth for the chicken broth!

Directions

Add 3 tablespoons of extra virgin olive oil to a medium saucepan and then place it over medium heat to warm for 3 minutes.
Add the garlic and let it cook for 1 minute, followed by the couscous. Cook the couscous for 5 minutes, stirring often until it's lightly browned.
Carefully pour the chicken broth in all at once, and then add 1/8 cup of the lime juice and bring it to a boil. Cover, reduce the heat and then simmer until the couscous is al dente - about 9 minutes.
Mix the cooked couscous, remaining olive oil, another 1/8 cup of lime juice, the zest, salt and pepper in a large bowl and then let it cool completely in the refrigerator.
Once cool, toss in the cranberries, almonds and herbs. Serve chilled or at room temperature.

Bratwurst & Shrimp Jambalaya with Success® Rice

This is a sponsored post written by me on behalf of Success® Rice.

 how to make jambalaya

Writing is a big part of my life, but it’s not my livelihood. I actually have a job in marketing for a large company, and I spend about 50% of my time in an office without windows. Before you get all, “That sucks, I feel really sorry for you!” on me, don’t. I really love my job, and the building in which I work, along with the people I’m surrounded by, are amazing! I actually have large floor-to-ceiling windows about 20 feet away, just not directly in or across from where I sit. Really, I don’t have it that bad.

Plus, the other 50% of my time I’m on the road, and being out and about on a regular basis totally makes up for the windowless office.

Today when I emerged from my office I realized it was dark, cloudy and very, very rainy outside. Like, flood-watch rainy. Many foodies would poo-poo eating warm, comfort food on a June evening, but it doesn’t bother me one bit – especially when it’s pouring outside and I just feel like curling up with a good book and a glass of wine!

Success® Rice is the ORIGINAL no mess, no measure boil-in-bag rice that cooks perfectly every time and is ready in less than 10 minutes. The white and brown rice can sit for up to 30 minutes before being served, making it foolproof. You can also, I found, take the rice out of the boil-in-bag and cook it like you would normal rice – just in less time, which makes cooking dinner on a weeknight a breeze!

how to make jambalaya
Know what else? The jambalaya I had in mind as I sat in my windowless office thinking about dinner plans, with occasional glimpses of this dreary Thursday afternoon, through the giant windows on my way to the fax machine, would go perfect with Success® Rice.

My normal recipe calls for the jambalaya’s rice to be cooked right in the broth. Except on a weeknight there’s not a lot of time to spare between getting home from work and throwing together a yummy dinner. Waiting for traditional rice to be done, on top of creating deep flavors in a short window of time, is nearly impossible.

Typically weeknight dinners take me 30-45 minutes from start to finish. This new jambalaya recipe takes a little longer, but an hour is still reasonable for a weeknight in my book! And the Success® Rice worked perfectly both in flavor, and to help speed up the process.

Bratwurst & Shrimp Jambalaya with Success® Rice

 how to make jambalaya

After searing the bratwurst in a Dutch oven with some olive oil over medium-high heat, they get removed to a paper towel to relax for a bit.

how to make jambalaya

Next, diced orange peppers, yellow onions and garlic are sauteed with a generous sprinkle of sea salt, pepper and parsley.

 how to make jambalaya

Chicken broth gets poured in, and I use a wooden spatula to scrape up all the tasty bits from the bottom of the pot. In goes crushed and diced tomatoes, Penzy’s BBQ 3000 seasoning, and the seared bratwurst (they’ll finish cooking in this delicious tomato broth).

how to make jambalaya

After about 15 minutes, one pouch of Boil-in-Bag White Success® Rice is opened and poured right in.

how to make jambalaya

The rice cooks directly in the sauce, which makes it so much more flavorful!

how to make jambalaya

After 10 minutes, some green onions and the raw shrimp go in. They, too, will cook right in the sauce! Only takes about 5 minutes.

how to make jambalaya

Once the shrimp are cooked through this Bratwurst and Shrimp Jambalaya is ready to eat! All of the flavor with none of the wait!

how to make jambalaya

 

Here’s the full recipe:

Bratwurst & Shrimp Jambalaya with Success® Rice

Serves 8
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Bratwurst & Shrimp Jambalaya is the perfect rainy day comfort food, and makes great leftovers. Looking to feed a crowd? This recipe's for you!

Ingredients

  • 1 packet Boil-in-Bag White Success® Rice
  • 2 tablespoons olive oil
  • 6 bratwurst
  • 1 bag jumbo frozen shrimp (thawed & peeled)
  • 1 Medium pepper (diced)
  • 1 Medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 3 green onions (chopped)
  • 28oz canned crushed tomatoes
  • 14.5oz canned petite diced tomatoes
  • 1 cup chicken broth
  • 1 tablespoon dried parsley
  • 1 tablespoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon Penzy's BBQ 3000

Directions

Warm the olive oil in a Dutch oven over medium-high heat for 3 minutes. Add the bratwurst and cook them for 2 minutes per side, then remove them from the pot and set them aside.
Add the diced pepper to the Dutch oven, let it cook for 2 minutes, and then add the onion. Saute them for another 3 minutes, and then add the garlic, salt, black pepper and parsley. Continue cooking for 1 minute longer, and then add the chicken broth all at once - taking care to scrape up all the bits from the bottom of the pan.
Pour in the crushed and diced tomatoes and stir in the Penzy's BBQ 3000. Add the whole bratwurst back to the Dutch oven, bring to a boil, the reduce the heat, cover and simmer the mixture for 15 minutes. Remove the bratwurst.
Pour one packet of Boil-in-Bag White Success® Rice into the tomato mixture and then recover. Slice the bratwurst into 1-inch pieces, and then add it back into the pot along with the shrimp and the green onions. Cover again, and then continue cooking for 15 minutes longer.
Serve the Shrimp & Bratwurst Jambalaya with crusty bread. Makes great leftovers!

 

With 4 varieties available including: Success® Whole Grain Brown Rice and Success® White Rice, and globally-inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love. Try your own twist on one of your favorite recipes by swapping an aromatic variety into some of your go-to rice dishes. To accommodate various households, Success® Whole Grain Brown Rice and Success® White Rice comes in two different sizes – 14 oz. or 32 oz.

 

So what are you waiting for? Use this coupon for $.50 off your next box so you can add this staple to your kitchen pantry: http://bit.ly/YwIYtq

 

Visit www.successrice.com for quick and easy recipes you can make any day of the week.

 

Like the Success® Rice Facebook page for more recipes and lifestyle tips to make mealtimes easier and more fun.

 

Chocolate Chip Cookie Bars

chocolate chip cookie bars stacked

Making chocolate chip cookies from scratch is not difficult. In fact, it’s quite simple. But, even I can be lazy enough to not want to spend time plopping dough by the tablespoonful onto cookie sheets, batch-by-batch.

And that’s why cookie bars were invented. All of the cookie dough bliss, with none of the individual cookie fuss.

how to make chocolate chip cookies, chocolate chip cookie bars, chocolate chip cookie bar recipe

First you cream butter, granulated sugar and brown sugar in a large mixing bowl until they’re soft and fluffy, and then mix in the eggs and vanilla.

Next sift flour, baking soda and salt into the butter mixture and then stir it just until a dough is made, lastly folding in the chocolate chips. Then press the dough into a buttered 9×11″ baking dish, and bake it for 20-25 minutes at 375°F, or until it’s golden brown and set.

how to make chocolate chip cookie bars, chocolate chip cookie bars, chocolate chip cookie bar recipe

Make sure to let the cookie bars rest for about 10-15 minutes after pulling them out of the oven before cutting them, otherwise you might have a gooey mess on your hands.

how to make chocolate chip cookie bars, chocolate chip cookie bars, chocolate chip cookie bar recipe

Not that a gooey mess would be a bad thing, it could actually be quite good! Just not the “bars” you envisioned….

how to make chocolate chip cookie bars, chocolate chip cookie bars, chocolate chip cookie bar recipe

Chocolate Chip Cookie Bars
 
Prep time
Cook time
Total time
 
The taste of classic chocolate chip cookies, but even easier to make!
Author:
Ingredients
  • 2 sticks salted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar (packed)
  • 2 eggs (room temperature)
  • 1 tablespoon pure vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag semi-sweet chocolate chips (12-ounces)
Instructions
  1. Preheat the oven to 375°F.
  2. Using a mixer, cream the butter, granulated sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the eggs and the vanilla, and continue mixing until they’re combined.
  3. In a separate bowl, sift the flour, baking soda and salt together. Add the dry mixture to the creamed mixture about ¼ cup at a time (just eyeball it), making sure to incorporate fully before adding more. Fold in the chocolate chips.
  4. Press the cookie dough evenly into a lightly buttered 9x11" baking dish. Bake the bars for 20-25 minutes, or until the top is golden brown and the center has set.
  5. Remove the chocolate chip cookie bars from the oven and let them cool for 15 minutes before cutting.

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