Blueberry Cheesecake Pancakes plus 1 more

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Blueberry Cheesecake Pancakes Posted: 06 Sep 2011 03:41 PM PDT One the the things that I like about weekends is that I have more time to spend on breakfast. Instead of quickly making something so that I can dash out the door on my way to work I have the time to actually make something nice and over the long weekend I took advantage of that. With the recent success of the fresh corn pancakes I had pancakes on my mind though this time I was thinking about blueberry pancakes. Mini blueberry cheesecakes were also dancing through my head and at some point the two ideas collided and I soon found myself obsessing about blueberry cheesecake pancakes! I was thinking that I would keep things simple and start out with a basic pancake recipe that I would add big chunks of cream cheese to and top them with a blueberry sauce and crumbled cheesecake crust. There was however one small problem in that I wanted there to be nice big pieces of cream cheese in the finished pancakes and I was worried that it would melt while the pancakes cooked and disappear just like the cottage cheese does in my cottage cheese pancakes. After thinking about it for a while I decided to try freezing the cream cheese before mixing it into the batter and hopefully that would prevent it from melting too quickly. The blueberry cheesecake pancakes turned out even better than I had hoped for! Not only did the cream cheese did not disappear but it also remained in nice big chunks in the pancakes that were just on the verge of melting and the hot pockets of cream cheese were absolutely magical! I left the blueberries in the blueberry sauce instead of straining it and it went perfectly with the cheesecake pancakes. The almond flavoured amaretti crumb crust was the final component that really took the pancakes over the edge. These blueberry cheesecake pancakes were a fantastic way to enjoy a lazy home cooked breakfast on the weekend! Blueberry Cheesecake Pancakes Blueberry cheesecake inspired pancakes stuffed with chunks of cream cheese and topped with a blueberry sauce and crumbled cheesecake amaretti crust. Servings: makes 2 servings Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Printable Recipe Ingredients 1 (4 ounce) package of cream cheese, cut into 4 pieces and frozen over night 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 1 cup milk 1 egg, lightly beaten 2 tablespoons butter, melted (or oil) 1/2 cup blueberry syrup (see below) 1/4 cup crumbled amaretti crust Directions Cut the cream cheese into small pieces. Mix the flour, baking soda, baking powder, salt and sugar in a large bowl. Mix the milk, egg and butter, and vanilla extract in another large bowl. Mix the dry ingredients into the wet. Mix in the cream cheese. Heat a pan over medium heat and melt a touch of butter in it. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter. Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust. Blueberry Sauce A simple blueberry sauce that is perfect for topping vanilla ice cream, yogurt or even pancakes. Servings: makes 1 cup Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients 1 cup blueberries 1/4 cup water 1/2 cup sugar 1 tablespoon water 2 teaspoons cornstarch 1 tablespoon lemon juice Directions Bring the blueberries, water and sugar to a boil, reduce the heat and simmer for 5 minutes. Mix the water and cornstarch, mix it into the blueberry sauce and simmer until it thickens, about a minutes. Remove from heat and mix in the lemon juice. Similar Recipes: Blueberry Cottage Cheese Pancakes Blueberry Cornmeal Pancakes Blueberry Oatmeal Pancakes Blueberry Blintzes Fresh Corn Pancakes

Chicken with Cherry Tomato Pan Sauce on Fresh Corn and Basil Polenta Posted: 06 Sep 2011 03:46 AM PDT These days the farmers market has been absolutely packed with fresh local produce! There is so much selection that it is often difficult to choose just what to get. When I came across this recipe for chicken with tomato herb pan sauce on Pink Parsley it seemed like the perfect way to celebrate summer by incorporating so many of those fresh in season ingredients! Right now the tomatoes are at their best and I hardly needed an excuse to make a dish that includes them and when you lure me in with a simple pan sauce that is as tasty sounding as this one is, I did not stand a chance and I just had to make it. In addition amazing sounding chicken in tomato pan sauce I also really liked that it was served on polenta made with fresh corn and basil bring even more fresh ingredients to the table! Chicken with Tomato Pan Sauce Pan seared chicken served under a tasty sauteed tomato sauce with hints of balsamic vinegar and a bunch of fresh herbs. Servings: makes 2 servings Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Printable Recipe Ingredients 2 tablespoons unsalted butter, room temperature 2 cloves garlic, chopped 1/2 teaspoon dried oregano 1/2 teaspoon paprika salt and pepper to taste 2 tablespoons flour 2 chicken breasts, boneless and skinless 2 teaspoons olive oil 2 cups cherry tomatoes 1 tablespoon balsamic vinegar 2 tablespoons basil, chopped 1 teaspoon chopped fresh oregano 1 tablespoon chopped fresh parsley Directions Mix the butter, garlic, oregano and paprika. Pat the chicken dry, season it with salt and pepper and dust it with the flour. Melt 1 tablespoon of the butter into the oil in a pan over medium-high heat. Add the chicken and sautee until the chicken is golden brown and cooked through, about 3-4 minutes per side and set aside. Add the tomatoes and cook while stirring until they start to char and burst open, about 5 minutes. Add the remaining butter and the balsamic vinegar. Crush the tomatoes and deglaze the pan using a wooden spoon. Remove from heat and stir in the basil, oregano and parsley. Slice the chicken, mix any juices into the tomato sauce and serve with the sauce spooned over the chicken. Fresh Corn and Basil Polenta Creamy smooth polenta with juicy corn kernels and fresh basil. Servings: makes 2-4 servings Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Printable Recipe Ingredients 4 cups water or broth 1/4 teaspoon salt 1 cup polenta 2 tablespoons butter or oil 1/2 cup parmigiano reggiano (parmesan), grated 3/4 cup corn, about 1 ear or corn 2 tablespoons basil, chopped Directions Bring the water and salt to a boil in a large sauce pan. Slowly whisk in the polenta. Reduce the heat to medium-low and simmer until tender, stirring occasionally. Remove from heat and mix in the butter, parmigiano reggiano, corn and basil. Similar Recipes: Chicken Baked in Green Tomato and Jalapeno Jam Thai Grilled Chicken Satay Salad Tequila Lime Grilled Chicken Buffalo Chicken Salad

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