Homemade Pancakes with Blueberry Sauce

This post is from my sister over at MommyHatesCooking.com:

It’s almost a given that during the summer, my fridge will always be full of fresh berries. Is yours? They are super affordable during the summer and even better that I typically get them in my produce basket with The Produce Gathering too.

Buttermilk Pancakes with Blueberry Sauce

This particular week, I received a lot of blueberries, which I thought I could turn into tasty syrup for our pancakes. This is a very versatile sauce that can be used for french toast, pancakes, ice cream, and more. It’s really up to you. My husband is anxious to use it next time over french toast, which I have to say my mouth is watering just thinking about that.

Buttermilk Pancakes with Blueberry Sauce

I decided to whip up a batch of Buttermilk Pancakes to drizzle the Blueberry Sauce over and it was a hit! My son had to have eaten at least 5 pancakes if not more. I lost count at some point; I really don’t think I was warned enough about just how much a boy eats. He blows my mind, but at the same time then if it’s vegetables like peas, he would just pass all together. Kids!

Buttermilk Pancakes with Blueberry Sauce

Buttermilk Pancakes with Blueberry Sauce

This sauce is a simple combination of sugar, blueberries, cornstarch, vanilla, and water. It takes just about 10 minutes to prepare then you can set it aside until you have the pancakes made. We like to enjoy these as breakfast for dinner, but they are also delicious for breakfast too paired alongside your morning coffee.

Buttermilk Pancakes with Blueberry Sauce

Right now, you can head on over to The Produce Gathering using the code, MHCMEMBER to get your free membership. Once you are signed in browse the store and the various options offered. My family prefers the family produce pack and that last us just over a week, sometimes two.

Buttermilk Pancakes with Blueberry Sauce

Are you ready for a bite? It’s time to eat up!

Enjoy!

Buttermilk Pancakes with Blueberry Sauce

Serves 8-12

Pancakes:

• 2 Cups All Purpose Flour or Gluten Free All Purpose Flour
• 3 Tsp Baking Powder or Gluten Free Baking Powder
• 1 Tsp Salt
• 2 Cups Buttermilk
• 1/2 Cup Sugar
• 2 Eggs
• 1 Tbsp Vanilla

Sauce:

• 2 Cups Blueberries
• 1/4 Cup Water
• 2 Tbsp Sugar
• 2 Tsp Cornstarch
• 1/4 Tsp Vanilla Extract

To Make Pancakes:

1. Combine all ingredients except syrup in a bowl mixing well. Let batter sit for about 30 minutes for fluffier pancakes.
2. While the batter is sitting about 10 minutes before you are ready to cook begin to heat the griddle or skillet to medium heat and spray with non stick cooking spray.
3. Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes. It should release fairly easily from the griddle and you can be sure that the bottom is browned.
4. Continue until all pancake batter is used.
5. Prepare pancakes with blueberry sauce.

To Make Sauce:

1. Place the blueberries into a medium-sized saucepan.
2. Warm up to medium-high heat.
3. Add in the water, sugar, cornstarch, and vanilla.
4. Let them heat and boil for about 5 minutes until soft.
5. Once boiled, remove from the heat and place in a mesh strainer over a bowl. Press the blueberries down with a spoon to strain out the sauce.
6. Discard the chunks from the strainer.
7. Set the sauce aside until ready to use over the pancakes.

Enjoy!

Easy to Make Cabbage Rolls

Easy Cabbage Rolls

This past week at The Produce Gathering, we tried something different. Several of our members asked for cabbage recently so, we decided to include green cabbage in our baskets. The problem? I have never cooked cabbage in my life and had no idea what to do with it.

After searching around, I settled on cabbage rolls. I’ve never had a cabbage roll before and quite honestly, they looked easy to make so I thought I’d try it. I’ll admit though, while easy, it does take a little time. That being said, these things were crazy good! I even made some for my parents, that one head of cabbage goes a long way!

On another note, this is probably one of the most difficult foods to photograph because cabbage rolls are not pretty. So, if you can get past what they look like, they taste great! 🙂

Recipe adapted from Easy Cabbage Rolls

INGREDIENTS

1 head green cabbage

1 tbs olive oil

1 pound ground turkey

1 medium onion diced

3 cloves garlic

1 bag of riced cauliflower (or use 1 head of cauliflower and rice it yourself)

1/2 tsp dill weed

3 tbs fresh parsley

1 can diced tomatoes

1 egg

1 pasta sauce

DIRECTIONS:

Preheat oven to 400 degrees.

First, begin to boil a large bowl of water. Once boiling, cut about 1/4 of the cabbage off at the bottom and place the entire head of cabbage in the boiling water. In about 2 minutes, you’ll be able to peel the leaves of the cabbage off easily.

Put a little olive oil in a pan and throw in the riced cauliflower. Toss in the oil and cook just a few minutes then, place the cooked rice in a large bowl. In that same pan, sauté the onions and brown the meat. As it browns, add in the garlic.

Once cooked, mix cauliflower, cooked meat mixture, dill weed, parsley and tomatoes in a bowl. Add in the egg, this will be a binder keeping your mixture together.

Easy Cabbage Rolls

Using a 9×13 baking pan, place a layer of pasta sauce on the bottom of the pan. Then, lay out a piece of cabbage, place the filling in the middle and fold. You’ll want to fold the outsides first then create a burrito-like roll. Place seam down in the prepared pan.

Easy Cabbage Rolls

Continue until your pan is full and the cabbage rolls are tightly together.

Easy Cabbage Rolls

pour pasta sauce over cabbage rolls. You can use plain tomato sauce, tomato soup or make your own homemade sauce. I needed something easy so I simply used pasta sauce.

Easy Cabbage Rolls

Like I said, photographing the finished project was not an easy task so I get that they don’t look great. But, they do taste great and at the end of the day, that is what matters! 🙂

Easy Cabbage Rolls

Lettuce Wrapped Chicken Sandwiches

Lettuce Wrapped Chicken

This post is courtesy of my sister, Kristy from MommyHatesCooking.com:

During the summer our grill goes into full swing.  In the evenings when my husband gets home, I usually have the food ready to go on the grill, then he grills it while the kids play outside.  It’s a nice way to unwind after a day full of activities for myself and the kids and a day of work for my husband.

One thing we love to do is try out different variations of our favorite meals.  Each week with The Produce Gathering, we get a batch of delicious locally grown lettuce.  This particular week, I thought I would try it as a lettuce wrapped chicken sandwich and skip the bread.  This makes it a fun way to eat a sandwich plus a little better for you too.

Lettuce Wrapped Chicken

We paired ours with even more produce from The Produce Gathering such as lettuce and onions.  I also decided to grill up some small potatoes and green beans too.  Are you hungry yet?  My mouth is watering just writing this post and thinking about these sandwiches again.

INGREDIENTS:

    • 4 6oz Chicken Breast
    • 2 Tbsp Mustard
    • 1 Tbsp Honey
    • 1 Tsp Parsley
    • 1 Tbsp Rosemary
    • Lettuce
    • Tomato
    • Onion

DIRECTIONS:

2. Combine the mustard, honey, parsley, and rosemary in a small bowl.
3. Brush it on each of the chicken breast.  Let these sit in a covered dish in the fridge for about 2 hours to marinate.
4. Warm up the grill to medium-high heat, grill the chicken on both sides until well done or an internal temperature of at least 165*.
5. Slice the chicken in half for the sandwich if preferred.
6. Add toppings to the chicken and wrap in the fresh lettuce.
Lettuce Wrapped Chicken

I opted to season them with a little bit of honey mustard, which just happens to be one of my favorites on chicken.  The kids loved these too which makes for a dinner time win for us.  It gave them enough fuel for a few more hours playing out in the water.  Oh to be a kid again when the energy just seems to never stop, I can hardly keep up with them and I’m not even that ‘old’.  My body feels like it is though!

Do you have a favorite way to season chicken?  I’d love to hear it. Enjoy!

Lettuce Wrapped Chicken

Simple Grilled Vegetables in Foil Packets

Grilled Vegetables

Little known fact…I learned to grill only 2 weeks ago. Yep, seriously. I really do not like flames, not a big fan so I have always let my husband grill or my mother. Of course, I own a George Foreman grill and I use that all the time but that’s apparently not the same thing.

Another fact, since I learned to grill, I have been grilling every single thing I can think of. I love it. I’m still not a fan of the big flames but it turned out to be much easier to manage than I had originally thought and now, I can’t get enough of it.

That being said, we received several great veggies in our produce baskets last week and I could not wait to grill them! This recipe is super simple, I know there are tons of different variations but I used what I had on hand and it worked perfectly.

INGREDIENTS:

2-3 zucchini

2-3 yellow squash

Handful of marzano tomatoes

1/2 chopped leeks (substitute for onions if you’d like)

1 clove of garlic

olive oil

2 tsp basil

2 tsp parsley

1/3 cup fresh parmesan

DIRECTIONS:

Chop and slice all of your veggies, I use leeks but you can use onions. It just so happens I love leeks but I’m sure most people use onions so feel free to substitute. Place all the veggies in a large bowl, toss with olive oil. Use the amount you feel needed to coat the veggies, then toss in basil, parsley and chopped garlic.

Grilled Vegetables

Create a foil packet by laying out one sheet of foil, placing the prepared veggies on the foil and laying another sheet on top. Then, simply connect the sides together and form a packet.

Grilled Vegetables

Place the packet on the grill for about 10 minutes or until the veggies have cooked through, I left mine on the grill for about 15 minutes. Then, poke a few holes in the top for the steam to escape as you remove from the grill.

Grilled Vegetables

Grate fresh parmesan all over the vegetables and cover with foil for a few minutes to let the cheese melt. YUM!

Grilled Vegetables

How to Make a Watermelon Smoothie

How to Make a Watermelon Smoothie

This post is courtesy of my sister, Kristy at MommyHatesCooking.com:

Do you know what sounds good right now?  A smoothie!  I love smoothies and a nice little mix to a traditional smoothie is adding this watermelon to it.  My husband and I thought a delicious Watermelon Smoothie would be the perfect way to get a pick me up throughout the day.

I decided to combine watermelon along with bananas from The Produce Gathering paired with vanilla yogurt to make this beauty.  My son and daughter were sipping on them too.  It was a nice afternoon outside followed with a healthy smoothie.  I would definitely say this was a great alternative to a bowl of ice cream.

Did I mention I’ve given that up lately?  It’s part of my new ‘diet’.  I hate to say diet because I’m hoping it’s a lifestyle change.  Of course, I’ll have ice cream from time to time, but apparently a year of having a bowl of ice cream or cereal before bed is a very BAD idea.  I should have known, right?

INGREDIENTS:

    • 1 Cup Watermelon Chunks
    • 1 Banana
    • 2 Cups Greek Vanilla Yogurt
    • Ice

How to Make a Watermelon Smoothie

DIRECTIONS:
  1. Combine all ingredients in blender and mix well.
  2. Serve garnished with watermelon.

See how easy that is? You can whip this up super fast on a hot day and the whole family will love it!

How to Make a Watermelon Smoothie