Vanilla Yogurt Blueberry Pancakes

Breakfast and Brunch
Happy Sunday, y’all! Tomorrow is the first day of school, and I am in a bit of denial. Headed to a pool party soon, but about to sear and cook a pork butt for my famous Pork Ragu. Excited!
But first, I am coming at ya with a new pancake recipe! My girls probably love blueberry pancakes even more than me (one of my faves to get at Crackle Barrel and IHop), so on the weekends when the hubby is working, I usually make some sort of blueberry breakfast. Here is what I came up with today…

Vanilla Yogurt Blueberry Pancakes

Ingredients
2 eggs
1 regular size container of Greek yogurt
1 cup milk -I used whole, but 2% is fine. Please only use whole or 2% when baking or making batter =)
4 teaspoons vanilla extract
2 cups  flour
2 teaspoon baking powder
1/4 cup sugar- you could honestly go up to 1/2 cup, but my girls like to add syrup
1 cup blueberries
Instructions
Add the dry ingredients  in the same bowl and mix together until well combined. GENTLY fold in your blueberries.
Heat a griddle or non stick pan to medium low. Spray or add butter your pan.
Pour about a quarter cup of the batter for each pancake. When bubbles start to form, it is time to flip. I peak by lifting the corner up to check.
Happy girls!

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I took a bite and then saw…img_8869

this guy who loves pancakes 😉

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“Fried” Chicken (in butter and wine)

Chicken, Thrifty Meals

Evening friends! I hope you are all doing well. My mom was awesome and took the girls to cheer practice so I could stay a little longer at work. Most of you already know that I am a teacher, but may not know that the first week of pre-planning is brutal. I was in the “work zone” and getting stuff done, so I really needed to stay for a bit to feel accomplished for the day.

I was going to make them have a “whatever night” for dinner, which means they can eat what they want. They would have been fine with cereal and eggs or leftover pizza, but when my mom reminded me that they had run out of milk, I knew I had to go to the store. The girls said they wanted chicken, so after work, I ran by Publix in hopes of picking up an original rotisserie chicken. All they had were the flavored variety, so I knew I was not in the clear yet.***

They wanted “plain” chicken, so I sauntered over to the chicken area and found legs on sale. 6 legs for $4. Sold! I got home quickly and got to cooking! I also bought some pasta, jarred Alfredo sauce, and frozen broccoli. We are working busy moms who need lots of love and support! No judgement!

*** I am tired of Publix assuming that most people like their Mojo and Lemon and Pepper variety. Most people who come in at 5 pm to get a rotisserie chicken are working parents who are in a rush and need a fast delicious meal. Make more plain roasted chickens! Know your audience, Publix!!!

Ingredients

6 skin on and bone in chicken legs
1 container of your favorite jarred Alfredo sauce on sale on a Tuesday
1 package of frozen broccoli (or peas)
3/4 stick of butter and 2 tablespoons of vegetable oil (or 1 stick of butter)
1 cup of white wine (I used Pinot Grigio)

Directions

Brown your chicken legs on all sides in butter and oil in a medium sized Dutch oven on med. high heat.
Turn down the heat and add wine. Tent or lid with a small vent opening.
In another large pan, cook pasta. Drain. Add sauce and cooked broccoli. Combine. Serve. Kids will clean plates. Replace broccoli with peas or whatever vegetable they love.

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Blueberry Waffles

Breakfast and Brunch

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!

INGREDIENTS:

1/2 cup vegetable oil
1 cup 2 % or whole milk
2 eggs
1/2 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1 cup blueberries, fresh or frozen

DIRECTIONS

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.

Beach Fun

Misc. stuff

Hello out there! I am sad to say that summer is coming to an end, and back to school is right around the corner =(  BUT we had a great time all summer long spending it together. We recently returned from a beach trip to Delaware, and we had a blast! This past week the girls were back at cheer camp and football season has officially arrived. This is the last weekend before I have to go back to work, so the party is over starting Monday. We will resume our regular scheduled programming soon. See you then! 

Egg Salad

Dips, Dressings, and Spreads, Eggs

 

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.

Egg Salad

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!