Happy Sunday morning! Yesterday I picked up a bunch of blueberries at the farmer’s market, and the girls really wanted blueberry pancakes this morning. I decided to switch it up and make waffles instead. I made some scrambled eggs and bacon (also both from the market), too! They all cleaned their plates and went back for seconds. I think that constitutes a win!
1/2 cup vegetable oil
1 cup 2 % or whole milk
1/2 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1 cup blueberries, fresh or frozen
Preheat the waffle iron and spray with oil or butter to prevent sticking.
In a large bowl, add the oil, milk, eggs, and sugar and whisk together. Add the flour and baking powder and stir until combined but do not over mix. A few lumps here and there are OK.
Carefully fold in the blueberries.
Add about a ladle of mixture to the waffle iron (each waffle iron is different, so use your judgement).
Carefully wipe off any blueberries that stuck to the iron and add more cooking spray before adding more batter for your next waffle.
As I was scouring the fridge to make dinner, I found about half a dozen boiled eggs that I forgot I made hiding in the back of the fridge. I couldn’t remember when I even made them, so I was a little nervous to open them up and see if they were still good. After opening a few, it became apparent that they were in fact still good, but not taking any chances I decided to go ahead and make one of my favorite things in the world; The simple egg salad.
I make this all the time, especially in the summer when I get perfect farm fresh eggs. That golden yolk is so rich and flavorful, I can never go back to making it with store bought eggs again. I know, I am kinda an egg snob. The girls love boiled eggs, but will sometimes turn up their nose at the yolks. Crazy, but I always keep them to add them to my sandwiches.
I make egg salad many different ways all the time, but oddly enough, I have never shared any of my favorites on the blog. I left this egg salad on the chunky side, because my favorite thing is dipping wheat thins in it for a snack, or just my fork 😉 I need to remember to add more of my egg salad recipes.
8 eggs chopped
3 tablespoons mayo
2 tablespoons honey mustard
1 tablespoon relish
1/2 teaspoon hot sauce
salt and pepper to taste
Mix it up with a fork and enjoy!
Hey guys! I hope everyone had a great 4th of July! We decided to change it up and make something besides burgers and hot dogs this year. Instead I made two big pans of lasagna. I have made many different kinds of lasagna before on the blog, but these were pretty basic like this. I made one with ricotta and mozzarella and one with just mozzarella. They both turned out really great!
This afternoon, I was scouring out the scene in my fridge and pantry to see what I could make for dinner. Plenty of leftover lasagna, so that is the main course! But I did spy a bunch of veggies that looked like they were on their last leg, so I decided to make this beautiful summer salad. I found this poppy seed dressing a while back at Fresh Market, and it is my new favorite.
So I took half a head of ice burg lettuce, 1 small head of purple cabbage, one cucumber (peeled and chopped), 1 small tomato, 1 yellow squash (thinly cut on a mandolin), and a handful of sliced black olives
I mixed it with about half the bottle of dressing until all the veggies were coated. I also added a touch of salt and pepper. It tastes super yummy and fresh, and the squash also gives it a nice crunch! I am going to let it hang out in the fridge for a bit, and add some fresh avocado on top! These are my favorite kind of recipes; ones that you make up on the fly and use up leftovers before they go bad!
*****I spy some bananas that turn in to bread soon. I also found some blueberries, so I might come up with a new concoction! See ya real soon!
Happy Saturday! The girls and I took a little trip to the Farmer’s Market this morning and got a few treats; blueberries, squash, tomatoes, honey, apple butter, purple potatoes, and some pork (kielbasa, pork butt, and bacon)! I got my delicious iced coffee and the girls got to pet a lot of really cute dogs. I’m glad the weather held out for us; more rain is in the forecast for today =( Right now the girls are taking all their books and making dominoes out of them all over the house.
Yesterday I had defrosted some chicken thighs for dinner and was trying to think of a way to make them without having to go to the store. I found a can of enchilada sauce, jar of salsa, beans, and canned green chilies. So I came up with this crockpot shredded chicken recipe. Super easy and very flavorful!
Crockpot Salsa Chicken
4 chicken thighs- I had bone-in, which adds a lot of flavor.
1 large can of enchilada sauce
1 jar of your favorite salsa
1 small can of chopped green chilies
A good pinch of salt and pepper
If you like it spicy, add in some hot sauce or chili powder and/or chili flakes
Directions- Literally dump and stir. Cook on low for 8 hours or high for 4 hours.
You can use it for pretty much anything- tacos, enchiladas, burritos, nachos, etc. I rolled it up with some beans and cheese and made them in to taquitos. I baked them in a 425 oven for about 15 minutes until the edges were crispy. Typically, taquitos are made with small corn tortillas and fried, but I only had medium sized flour tortillas, so I made that work. Plus, these baked ones are healthier and had all the same wonderful flavors! I served it with a side of Mexican rice and black beans.