Blueberry Kamut Pancakes with Almond Buttermilk Syrup

Blueberry Pancakes

Ingredients

4 eggs
2 cups buttermilk
1 T vanilla
3 T vegetable oil
1 T Rumfords baking powder
2 T sugar
dash salt
2 to three cups fresh ground Kamut Flour (use enough to make it pancaky)
Fresh Blueberries

Instructions

In a mixing bowl combine everything but the blueberries. Using a wire whisk, mix the batter until combined. Be careful to not over mix the batter, stop when just combined.

Ladle the batter onto a hot griddle and add the blueberries to the top of each pancake at this point. Flip each cake when the sides harden and the underside becomes golden brown.

Serve with the delicious almound Buttermilk Syrup over top.
Ingredients for Almond Buttermilk Syrup:

¾ cup butter
1 ½ cup sugar
¾ cup buttermilk
1 ½ t. baking soda
½ t. vanilla extract
1 T. almond extract

In sauce pan melt the butter, than add the sugar and buttermilk. Bring to a boil.
Then add in the baking soda, vanilla, and almond extract.

Chef Brad's White Quinoa Meat Loaf

I am always trying to find NEW and Healthy recipes. This is a recipe from Chef Brad! His main thing is grains which, most of us don't get the healthy grains. He always has yummy recipes and they have a healthy edge to them!  I met him at education week, two or three years ago. He just got a show on BYU TV called Fusion Grain cooking, Yay! Check it out! I made this last week and it was yummy! Will loved it and it's one of his favorites! Man meal! Enjoy!

White Quinoa Meat Loaf

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Meat loaf is a comfort food, and this recipe pushes it over the top.

Ingredients

2 lbs Lean Ground Beef or turkey meat
2 cups White Quinoa, cooked
1 cup Bread Crumbs
3 garlic Cloves, minced
1/2 Onion, diced
3 tablespoons Parsley, chopped
2 teaspoons Salt
2 tablespoons Italian spice, Tuscan Sunset from Penzeys works well
1 teaspoons fresh ground Pepper
6 Eggs, whipped
Tomato Ketchup

Instructions

In a large mixing bowl, combine all of the ingredients but the ketchup. Using your hands, or even a potato masher, thoroughly combine everything.

Place mixture in a pan forming loaf and top with the ketchup. Cook in a 350-degree preheated oven for 30 minutes or until done.

Overnight Cinnamon Rolls

Mal posted this on her blog... But never posts it here! So I will!! From Best Bites blog! yummy!!

Overnight Cinnamon Rolls

Dough

1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1t kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you’re going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you’ll stick your finger in the little well so you can taste it and you’ll burn yourself and possibly let out an expletive. You’ll be so hurt you’ll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.

Then spread the glaze over them and serve.

Homemade Fajitas dry mix

Why buy the mix when you can just make it and have it on hand? It's really easy and Yummy!!

Ingredients:

3 Tbsp. cornstarch

2 Tbsp. chili powder

1 Tbsp. salt

1 Tbsp. paprika

1 Tbsp. sugar

2-1/2 tsp. crushed chicken bouillon cube

1-1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp cayenne pepper

1/4 tsp. crushed red pepper flakes

1/2 tsp. cumin

Preparation:
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

Cranberry Turkey Wrap with honey poppy dressing

I had a wrap like this at a whole foods store ... here is my version! Enjoy!!

Ingredients for Wrap

spinach tortilla

turkey sliced

dried cranberries

agave glazed walnuts

green leaf lettuce

Honey poppy dressing ( 2 servings)

2 Tablespoons olive oil

2 Tablespoons honey

1 Tablespoon apple cider vinegar

3/4 teaspoon poppy seeds

1/8 teaspoon paprika

1/8 teaspoon Worcestershire sauce

* Add Dijon Mustard to taste

cali's chicken burritos

This is what I am making for dinner tonight! I know It will be good! I got it from a neighbor that has an awesome cooking website http://www.justcookalready.com/ check it out I know that you will LOVE it!

{Santa Fe lime rice}

1 cup rice, either long grain or basmati

2 cups chicken broth

1/4 tsp salt

1/4 tsp garlic powder

juice of 1/2 lime

2 TBSP butter

1/4 tsp cumin

1/3 cup cilantro

melt butter in a pot & add all seasonings & cilantro. add rice & cook over medium heat for 2 minutes stirring constantly. add stock & lime juice return to simmer, turn to heat to low. cover & cook about 30 minutes.

set aside.

{chicken}

1 pound chicken, cooked & shredded

you can cook the chicken any way you want. My favorite way is to boil it on the stove, it takes about 25 minutes. I have also cooked it in the crockpot for about 3 hours on high, or just cut up one of the already made chickens from Costco.

{sauce}

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup sour cream

1/3 cup mayo

1 tsp minced garlic

1/2 tsp coarse salt

1 Tbls fresh lime juice

1/4 tsp cumin

1/4 cup sugar

Put in a blender and blend away

( I usually do one and a half of this for the six burritos. I love the sauce so I like more of it then the recipe calls for.)

{Burritos}

6 burrito size tortillas

shredded cheese

1- 15 oz can black beans, drained

rice, recipe above

I put the chicken, rice, beans and cheese in the tortillas. wrap them up cover them with sauce and then put them in the oven on 350 for 40 min covered with tin foil, then I take the tin foil off sprinkle more cheese on top and then cook them for another 10 minutes:)

** i like them topped with pico, avocado & sour cream:)

**jenna's edits: i made 1 1/2 of the sauce and poured a little bit of it in to each burrito. i also cooked fresh/raw tortillas which always adds to the yumminess!

Homemade BBQ Sauce

Recipe from Sisters Cafe blog

Submitted by Chelsey

I made this sauce for pulled pork sandwiches, it was delicious!

Ingredients:

2 cups ketchup

3/4 cup brown sugar

1/4 cup+2 T. Apple cider vinegar

3 T. Molasses

1 T. Worcestershire sauce

2 T. Dry dehydrated onions (or fresh)

1 T. Paprika

2 t. Salt

1 t. Pepper

2 t. Dry mustard

1 t. Onion powder

1 t. Garlic powder

1 t. Crushed red pepper or cayenne

Add above ingredients in a medium saucepan. Bring sauce to a boil and then reduce to a low simmer.Simmer for 25 minutes,on low heat,stirring occasionally. Store extra sauce in an air tight container in the fridge for up to 2 weeks.

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