BC Blueberries are in season and that means this is a must! Plus these also double as thr perfect back to school breakfast. Make a double batch and freeze half. We like to pop them in the toaster and enjoy home made pancakes on the go!
Instructions:
Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
Thin the batter with additional milk if it's not pourable consistency. Drop the batter by 1/4 cupfuls onto a hot, buttered frying pan.
Sprinkle the berries on top of each pancake. Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes. S
erve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.
Give your pizza a gourmet face lift with this delicious and EASY recipe! I mean, you know how we feel about pizza on the BBQ!
Ingredients:
Instructions:
Pre-heat your BBQ to 500 degrees, thoroughly clean the grill. Roll your pizza dough out on a lightly floured surface.
Transfer your dough to the grill and put it directly on the HOT grill. Allow it to cook for about 2 minutes, it should be lightly charred and will lift easily off the grill.
Remove from the grill and place cooked side up onto a cutting board or pizza peel. Spread the cheese on top of the cooked side, sprinkle with the blueberries and return to the grill to finish cooking.
Place the pizza back on the grill and close the lid - it will take another 2-3 minutes to finish cooking. Remove from the grill, garnish with fresh basil, drizzle with the balsamic reduction, slice & serve.
This is one of our favorite back to school comfort foods. You are going to be amazed by this recipe because you don't even cook the noodles first - everything goes into the oven all at once! (trust us...it works and it's excellent!)
An easy weeknight meal.
Instructions:
Melt butter in a deep baking dish. Stir uncooked noodles in melted butter until well coated. Sprinkle salt and pepper and cheese on noodles. Pour milk on all until it just reaches the top of the noodles. (Do not stir) Bake at 375F for one hour. Do not stir.
Remove from the oven and top with a mixture of toasted, buttered panko bread crumbs and freshly chopped parsley. Serve with a side salad.
Chef's Tip - Make it vegan! Substitute Almond Milk when making this recipe and a cheese like grated Daiya if you're wanting to make it vegan!
Try this recipe for a super versatile Blueberry Syrup. It will make a delicious addition to your French Toast, Pancakes, Ice Cream, Yogurt, Smoothies and Cocktails all winter!
Instructions:
In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes.
Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids. Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar.
Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest.
Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.
Delicious summer salad dressing!
A new favorite this summer is the beergarita punch! It's a refreshing take on a traditional margarita. Made with corona, and limeade...and it just screams summer. The perfect drink for the beach or your next BBQ.
Instructions:
Combine all ingredients in a large pitcher, enjoy!
