Monday, August 18, 2014

Blueberry Oatmeal Sour Cream Pancakes


A great way to start your morning or a great dinner idea!



Yep, I have another blueberry recipe. I know that my last post was also about blueberries, but it is blueberry season and blueberries are cheap.

I am a big fan of pancakes. Blueberry pancakes are probably one of my favorites. Usually I just make my go to recipe for pancakes and sprinkle blueberries on top of the pancakes once they are frying in the skillet. But today I wanted something different.

I have been using a lot more oatmeal in recipes of late. I love oats in scones and muffins, so I decided to try them in pancakes for the first time.

The pancakes turned out fluffy and full of flavor. These would be great for breakfast, but I actually made them for dinner. For some reason I love pancakes for dinner.

If you love blueberry pancakes, you will have to check these out.



Blueberry Oatmeal Sour Cream Pancakes (Source: adapted from Damn Delicious)
Ingredients:
1 2/3 cups all-purpose flour
2/3 cups old-fashioned roll oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup milk
4 tablespoons butter, melted
2 large eggs
1 1/4 cups blueberries
Directions:
1. In a large bowl combine flour, oats, sugar, baking powder, baking soda, and salt.
2. In another bowl mix together sour cream, milk, butter, and eggs. Pour the wet mixture over the dry ingredients and stir unit just moist.
3. Add the blueberries and gently toss to combine.
4. Preheat griddle to 350 degree F or a skillet on the stove over medium heat.
5. Coat the bottom of a skillet or griddle with a small amount of butter. Scoop about a 1/3 cup of batter onto the skillet.
6. Cook until the bubbles appear on top and the bottom is nicely browned. Flip pancake and continue to cook until the other side until browned about another minute or two.
7. Serve with your favorite syrup or toppings.






Friday, August 15, 2014

Blueberry Cheesecake Coffee Cake

Perfect coffee cake for Sunday morning.




I love this time of year... blueberries are in season. I can remember as a kid my mom would go up to northern Minnesota with her sister to pick wild blueberries.

She would come home with tons of blueberries. We would freeze some for later, when the weather would be cold. But I remember my mom would always make these delicious blueberry pies. I am sure this is when my love for blueberries started.

Now I have you thinking that I am going to share a blueberry pie recipe, sorry not today, but I do have a yummy blueberry cheesecake recipe that I think is quite amazing.



Sunday mornings always seem to be the right time for a coffee cake, but then again I guess any day can be a coffee cake day. But Sundays seem to call for something special and this blueberry cheesecake cake is exactly that. 

It not only has a yummy streusel topping, but it also has a cream cheese filling, and then all those blueberries. Truly you can't go wrong with anything this yummy. 

So if you are looking to spruce up your Sunday morning, this recipe will do exactly that for you.



Blueberry Cheesecake Coffee Cake (Source: adapted from Kitchen Simplicity)
Ingredients:
Coffee Cake:
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla
2 cups four
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
Cheesecake Topping:
8 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 large egg
2 cups blueberries
Streusel Topping:
1/3 cup sugar
1/3 cup all-purpose flour
3 tablespoons softened butter
Directions:
For the Coffee Cake:
1. Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. 
2. In a separate bowl whisk together flour, baking powder, and salt. Add flour to butter mixture in 3 additions, alternating with milk and sour cream, starting and ending with flour.
3. Mix just until incorporated. Spread evenly into a greased 9 inch spring-form pan.
For the Cheese Cake Topping:
1. Beat cream cheese until smooth. Gradually beat in sugar until incorporated. Add vanilla and egg. Beat just until blended. 
2. Spread on top of coffee cake layer. Sprinkle with blueberries.
For the Streusel Topping:
1. Mix together sugar, flour, and butter. Using you hand mix the butter until mixture clumps together easily (the butter should be mixed in with no visible lumps). 
2. Sprinkle this over the top of the blueberries.
To Bake:
1 Bake at 350 degrees F for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.




Marvelous Monday Linky Party

Wednesday, August 13, 2014

Cuban Sandwich

Cuban Sandwich



If you read my last post you will see that I made Cuban bread for a Cuban sandwich that we have wanted to make for ages.

When it comes to sandwiches I have been a fan ever since I was a kid. I was lucky to grow up on a farm, where we never went hungry. Meat was always abundant and we rarely had meatless meals,  except when Lent rolled around.

But when I was a kid and my mom would be making steaks for dinner, I would beg to have a tuna fish sandwich; I wasn't too big on meat back then.

To this day I still love a good sandwich, which brings me to this Cuban sandwich. The sandwich is layered with pickles, ham, marinated roasted pork, and Swiss cheese... a wonderful combination.

You don't have to marinade the pork, but I would seriously suggest that you do so. It brings a wonder flavor to the sandwich. This is a sandwich that we will be making quite often. I am hoping to go to Miami some day and try an authentic Cuban sandwich, but until then I will be enjoying this one.



Cuban Sandwich (Source: kingarthurflour.com)
Marinade for Roast Pork
Ingredients:
1 1/2 to 2 pounds of pork tenderloin
3 tablespoons minced garlic
3 tablespoons parsley (dried)
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
Directions:
1. Add all the ingredients to a zip-lock bag, except for the pork. Make sure that the ingredients are mixed well.
2. Add the pork and coat the pork with the marinade. Set in the refrigerator for 4 to 24 hours.
3. When the pork is ready to roast place it in a roasting pan and roast in a preheat oven at 425 degrees F for 45 to 60 minutes or until no longer pink in the middle.
4. Remove from oven and cool before slicing thinly.
Cuban sandwich:
Smoked ham
Thinly Slice Swiss cheese
Dill pickles thinly sliced
Yellow mustard
Olive oil
Sandwich assembly:
1. Slice the Cuban loaves half horizontally.
2. Brush the top of the cut side with olive oil and the brush the bottom of the cut side with yellow mustard.
3. Layer the sandwich with Swiss cheese, sliced pickle, ham, sliced roast pork, and then with additional Swiss cheese.
4. To grill the sandwiches use a Panini maker or an indoor grill, such as a George Foreman Grill.
5. You will want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This will help melt all of the filling ingredients. If you don't have a Panini maker or an George Foreman Grill you can use griddles or skillets. Brush the bottoms of the sandwiches with olive oil. Place them in the greased pan. Brush the tops with olive oil then top them with foil, then press down with another skillet or flat sheet pan (non-melt-able) object. The point is to provide a flat surface for a weight. Place something that is heavy on the top pan to press down the sandwich.
6. Grill the sandwiches for about 5 to 7 minutes over medium heat, checking often to make sure that the bottoms aren't burning. If you are making the sandwiches in a skillet you will want to flip them to brown the tops of the sandwiches. The outside of the bread should be slightly crisp and the cheese melted.
7. Enjoy.