#SundaySupper: Easy to Make Patriotic 4th of July Recipes

It’s July 3rd, the day my Firecracker turns two! (TWO!) It also happens to be the day before Independence Day – the 4th of July. Which is why #SundaySupper is celebrating with Easy to Make Patriotic Recipes.

To kick start a festive morning, might I suggest these stars? They’re a baked pancake, which I’m dubbing “breakfast cake.” It makes me think of that Jim Gaffigan skit:

You’re not having cake for breakfast; you’re having fried cake, with syrup on top!

I made this breakfast after returning from my brother’s wedding in FL last month from a bare pantry. I think that qualifies my recipe as being “easy to make.” I didn’t have any butter, so I used oil, and I didn’t have enough sugar for both the baked pancake and the syrup, so I decided to add vanilla to the batter and keep the sugar for the syrup.

I used a star cookie cutter to make the shapes and topped them with strawberry syrup and fresh blueberries. The leftover pieces of “cake” were handed to Treat, with no sugar I didn’t feel too guilty about it.

IMG_9217

The 4th of July is in my top three of favorite holidays. I love creating menus in my country’s colors. Three years ago I went all out with a Red, White, and Blue Spread: complete with colored star shaped ice cubes and dyed pasta! Two years ago was my first year (probably ever) missing the fireworks display, but I had a good reason. Last year I was on cloud 9 celebrating the holiday (and Firecracker’s 1st birthday) with my entire family where I spent my childhood Fourths.

IMG_1037
My 1 day old Firecracker – 2014

This year we will be experiencing our first California 4th of July. I am hoping for a fog-less, smog-less night so we can watch up to 3 Fireworks shows from our balcony. We’ll be grilling burgers, drinking sangria, and chowing down on rice krispie treats. (I can’t not have rice krispie treats!)

Breakfast Cake Stars with Strawberry Syrup

Ingredients for Breakfast Cake:

  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 C buttermilk
  • 1/4 C vegetable oil
  • 2 tsp vanilla extract

Ingredients for Strawberry Syrup:

  • 2 C diced strawberries
  • 1 C + 1 tsp water, divided use
  • 1/2 C sugar
  • 1 tsp corn starch

Steps:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9″ x 13″ cake pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the eggs, buttermilk, oil, and vanilla. Combine the wet ingredients into the dry. Pour into the cake pan and bake for 20 minutes, or until lightly golden and a toothpick inserted comes out cleanly.
  3. Make the syrup: Put strawberries in a saucepan with 1 C water and the sugar. Bring to a boil over medium heat. Cook 15 minutes, or until the syrup has started to thicken and the strawberries have broken down.
  4. In a small bowl, whisk together the remaining teaspoon of water and the cornstarch. Add to the syrup. Allow syrup to thicken another 5 minutes. Remove from heat. Strain.
  5. Option: Using a cookie cutter, cut shapes out of the breakfast cake. Serve with strawberry syrup and fresh blueberries.

*This recipe is adapted from April at http://www.girlgonegourmet.com/2016/06/pancake-squares.html*

Breakfast Cake Stars with Strawberry Syrup for #SundaySupper from Sew You Think You Can Cook

All-American Appetizers

America the Beautiful Beverages

Raise the Flag Breakfasts

For the Red, White and Blue Salads and Main Dishes

Oh Say Can You See Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Blueberry Scones

The last time my mom came to visit (in Ohio) she made a batch of blueberry scones. She had an early flight out of town and wanted to take one with her in the cab to the airport. Apparently, she makes these scones almost once or twice a month as an easy grab-and-go breakfast.

I decided I’d take advantage of her spontaneous baking and take pictures of the scones, but every time the thought crossed my mind I’d get distracted. Probably had a diaper to change, ha! And then before I knew it, there was only one scone left. The boys in my house quickly gobbled up these scones.

My mom had the scone batter made and popped in the oven before I even knew what was happening. There isn’t any excuse not to make these myself, especially because I now have the recipe.

My mom usually uses frozen blueberries but she used fresh blueberries the last time she made them and declares them better that way. Use whatever you have, other fruits would work in this recipe, too.

Blueberry Scones

Ingredients:

  • 2 1/2 C flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick cold butter, cubed
  • 1/4 C sugar, plus more for sprinkling
  • 2/3 C milk
  • 1/2 C fresh or frozen blueberries

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cubes of butter until it looks like crumbs.
  3. Stir in the sugar. Add the milk and mix with a fork until combined. Fold in blueberries.
  4. Form (“mush” is the term my mom used) dough into a disk and place on a baking sheet. Cut into 6-8 wedges. Spread wedges apart slightly if you want crispy edges or leave touching for soft edges. Sprinkle scones with a little extra sugar, if desired.
  5. Bake 15-20 minutes, or until golden brown on the edge/top. Scones will be done when  toothpick inserted comes out cleanly.

*This recipe is adapted from http://www.food.com/recipe/simple-sweet-scones-66409*

Blueberry Scones - Sew You Think You Can Cook

Triple Berry Spinach Smoothie

We have been in a “picky eating” stage of toddler-hood for a few months now and it’s been a little less than frustrating on a daily basis. Baby food jars and pouches seemed to be the only way to get him to eat his vegetables and I’m happy to report that version of feeding is definitely on its way out. (Though squeeze applesauces are still a great snack.) The only downfall of not spending oodles of money on baby food is that I can’t figure out how to give Firecracker his veggies!

One of my best friends met this battle, too, when her son was this age and their solution was smoothies. It took a little more time, but then a miracle happened and smoothies definitely were the answer. He gets a great hit of protein from Greek yogurt and milk as well as a generous handful or two of spinach or kale. I’m definitely open to trying more veggie-fied smoothie recipes, maybe some with carrot? (Speaking of, I’m about to make a batch of muffins with carrots in them after naptime! You’ll see them in next month’s #MuffinMonday assuming they’re a success.) If you have any great healthy smoothie recipes to share, leave me a comment below!

Triple Berry Spinach Smoothie (toddler)  Sew You Think You Can Cook

I’m not an expert in smoothie making and always struggle to get the perfect consistency, but making 2-3 smoothies a week has definitely improved my game! I decided to write down my proportions and this smoothie was a hit enough to create a post from it!

I used an individual serving size container of blueberry Greek yogurt that Firecracker tricked me into wanting to eat. Added frozen fruit, spinach,  and finished it with some milk. You’d never know there was spinach in it and with no added sugar it’s definitely a healthy smoothie.

This recipe makes 1 serving.

An Original Recipe

Triple Berry Spinach Smoothie

Ingredients:

  • 1 container (5.3 oz) blueberry Greek yogurt
  • 4 frozen whole strawberries
  • 20 frozen raspberries
  • 1/2 C baby spinach
  • 1/2 C milk

Steps:

  1. Put all ingredients in a blender. Blend until smooth. Add 1-2 tbsp more milk if needed.

Triple Berry Spinach Smoothie  Sew You Think You Can Cook

#BundtBakers: Fruit and Nuts

4ae7b-bundtbakerspostThis month #BundtBakers are baking cakes with fruits and nuts! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month creative host is Shilpi of Simply Veggies.

I almost didn’t make it this month. Even with a lovely planner I wrote the reveal date on the wrong Thursday! I thought I had an extra week to make my cake. That’s why you’re seeing an almost repeat recipe this week. I posted a beautiful Cherry Coffee Cake on Monday. I would have scheduled that post for later had I realized I’d be making another coffee cake for #BundtBakers. Originally I planned on a Blueberry Almond Cake I found in the latest edition of Food Network Magazine. Upon further investigation of the recipe I realized it wasn’t easily transferred to a bundt pan. I also didn’t have all of the ingredients needed. But I did have everything I needed for another coffee cake.

While I used my usual coffee cake recipe, I changed up the topping and made a walnut streusel. I don’t know if it’s the streusel or the magic of a bundt pan but this cake turned out differently. And it’s fantastic! It reminds me of the store bought coffee cakes my grandmother would buy to have at the lake.

I wasn’t sure how to put the streusel on the bundt because putting it on top of the batter like I normally do would mean it’s on the bottom. I took a risk and put it into the pan first. But I still had extra streusel left over so I put it on top/bottom too. Turned out beautifully, now every bite has some streusel!

Instead of using a large bundt pan I used my Bundt Duet Pan, now Stuart and I each get our own cake! If you don’t have smaller bundt pans feel free to use an 8×8″ cake pan and bake 65 minutes. If you try this in a regular bundt pan let me know if there’s enough batter to fill out the pan! I’d also suggest cooking 60-65 minutes.

Blueberry Cherry Coffee Cake with Walnut Streusel

Ingredients for streusel:

  • 1/4 C toasted walnuts (I used this method)
  • 1/2 C flour
  • 1/4 C dark brown sugar
  • 1/2 stick cold butter, cubed

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla paste (I used Nielsen-Massey)
  • 1 C Greek yogurt (I used Stonyfield Organic)
  • 1/2 C pitted and chopped fresh cherries
  • 1/2 C fresh blueberries

Steps:

  1. Make the streusel: Place toasted walnuts, flour, brown sugar, and a pinch of salt in a food processor. Pulse a couple of times. Add the cold cubed butter and pulse until a fine crumb is reached. Set aside.
  2. Preheat oven to 350 degrees F. Heavily grease two 2.5 C bundts.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Assemble the cake: Divide half of the streusel between the two bundts. Divide half of the cake batter in the prepared pans. Evenly distribute the blueberries and cherries, top with remaining batter, and the rest of the streusel.
  7. Bake for 40-45 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool in the pan before turning out.

*The streusel recipe is adapted from http://www.keyingredient.com/recipes/2947/walnut-streusel-topping/?locale=en_US*

Blueberry Cherry Coffee Cake with Walnut Streusel for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm

Aloha Bundt Cake from Olivia at Liv for Cake

Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes

Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine

Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets

Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs

Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love

Banana Split Bundt Cake from Andrea at Adventures in All Things Food

Cherry and Almond Bundt Cake from Lara at Tartacadabra

Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer

Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook

Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead

Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen

Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies

Generra Bundt Cake from Kelly at Passion Kneaded

Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic

Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies

Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots

Peach and Pecan Bundt from Catherine at Living The Gourmet

Peach Coffee Cake from Julie at Eat, Drink, Be Mighty

Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious

Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas

Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life

Summer Fig Bundt from Margaret at Tea and Scones

Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake

Weagle Weagle Chicken Salad

They always say you find things when you stop looking for them. Unfortunately you can’t trick that universal law into working faster!

A couple of weekends ago we had some friends over for game night. As is customary before company arrives the house becomes cleaner in ten minutes than it does all week. Unfortunately, that rush also means things are relocated and forgotten about.

One of those things that needed to be removed from my kitchen counter was a sheet of paper with some recipes on it. (Normally I write my recipes in a notebook, but laziness kept preventing me from grabbing that notebook and bringing it back in the kitchen.) Two of the four recipes were originals! So you can imagine my frustration when I couldn’t find that piece of paper. I may or may not have had a mini meltdown.

I needed one of those recipes to participate in Weekday Supper. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. I participated last month with my Green Eggs and Ham. The theme this month is Wraps. Conveniently my New Year’s Resolution recipe for March was a chicken salad, and one that I hadn’t yet shared with my readers.

I couldn’t find the recipe in time to submit to the Sunday Supper Movement webpage and thankfully was relieved of my stress by a good blogging friend, Wendy over at A Day in the Life at the Farm. While I don’t know Wendy personally, I feel like I do! We both participate in numerous blogging groups – Sunday Supper, Secret Recipe Club, Blogger CLUE, etc. So please go check out her page today, I know she put in great effort at the last minute to cover for me.

I was going to post a Thursday Thoughts today instead and this would’ve been the end of the post (along with the photos). But as luck would have it, I found that piece of paper a couple of days ago! Yay!

I created this chicken salad in response to a call for a new flavor at Chicken Salad Chick. While my concept didn’t make it to the voting round we were very happy with the resulting recipe. Chicken Salad Chick is an amazing chicken salad restaurant in Auburn – and have expanded to multiple locations in the south. (My favorite flavor is the Fruity Fran with apples and grapes.)

I wanted to create a chicken salad inspired by Auburn and chose fruits that were orange and blue. I chose to use clementines instead of oranges because they’re not as wet and dried blueberries instead of fresh because they’re sweet, tart, and unique. I added a little celery because I like having a crunch in my chicken salads. (I think adding pecans would be great, too!) In the dressing I used agave instead of honey in case my little man gave it a taste.

I hope you give my recipe a try and let me know what you think!

An Original Recipe

Weagle Weagle Chicken Salad

Ingredients:

  • 2 C cooked, shredded chicken
  • 1/2 C halved clementine segments
  • 1/4 C dried blueberries
  • 1/2 stalk celery, very finely diced
  • 1 scallion, thinly sliced
  • 1/4 C mayonnaise
  • 1 tsp agave
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper

Steps:

  1. In a large bowl, toss together chicken, clementines, blueberries, celery, and scallion.
  2. In a small bowl, whisk together mayo, agave, vinegar, S+P. Add as much dressing to the chicken salad as desired.
  3. Serve on a sandwich, in a wrap, with crackers, or simply eat it with a fork!

chicken salad with clementines and dried blueberries from Sew You Think You Can Cook

Maple Blueberry Pancakes

Do you know what today is?

It’s National Pancake Day!

I didn’t know that until yesterday. When an email from Yummly showed up in my inbox. (Honestly, I have tried to unsubscribe from their emails for way too long now. But I guess today I was thankful to have received it.) I immediately rushed to the computer to start typing up this post. I already had pictures of pancakes on my camera patiently waiting for the perfect day to be transformed into a blog post.

That day is today.

Maple Blueberry Pancakes

Ingredients:

  • 2 C whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 eggs
  • 1 C yogurt (I used vanilla)
  • 1 1/4 C milk
  • 1/4 C real maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted and slightly cooled
  • 1 1/2 C frozen blueberries

Steps:

  1. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.
  2. In another bowl whisk together eggs, yogurt, milk, syrup, and vanilla. Whisk in the melted butter.
  3. Combine the wet ingredients into the dry. Fold in the blueberries. (You can also add blueberries individually to your pancakes when you drop the batter onto the griddle.)
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/*

Maple Blueberry Pancakes | Sew You Think You Can Cook

Yes, that’s my quilt Blueberry Pickin’ used in the photograph of these blueberry pancakes. 😉

Salmon Cake Salad

Remember that Not Ketchup I used in my Maize & Blue Chicken Salad for #10DaysofTailgate?

And remember how I said one of the things I had planned for my bottle of Blueberry White Pepper Not Ketchup was a salad dressing?

Well I did just that!

But I didn’t use it to top just any boring old salad. I used it to top Salmon Cakes (that were placed lovingly onto a salad bed)!

I apologize for the horrendous photograph – I’m still struggling with taking food photography in the new house at night.

Salmon Cake Salad

Ingredients for Salmon Cakes:

  • 3 8 oz salmon fillets
  • 1 lemon, quartered
  • 1 tbsp sea salt
  • 1 tbsp peppercorns
  • 1 1/4 C panko, divided use
  • 2 tsp olive oil
  • 2 eggs, beaten
  • 1/4 C red onion, diced
  • 1 tsp dried dill
  • 1 tsp paprika
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1 tsp dried parsley

Ingredients for Salad Dressing:

Steps for Salmon Cakes:

  1. Place salmon in a large skillet with high sides. Cover with water and add the lemon, sea salt, and peppercorns. Bring the water to a simmer and poach salmon 10 minutes.
  2. Preheat oven to 325 degrees F. Grease a baking sheet with non-stick cooking spray.
  3. In a large bowl, flake the salmon fillets, discarding any skin and bones. Gently mix the salmon with the beaten eggs, 1/4 C panko, onion, dill, paprika, S+P. If the mixture is too wet add a little more panko. If the mixture is too dry add another egg.
  4. Mix together 1 C panko with the parsley in a shallow dish.
  5. Form salmon mixture into 8 equal sized patties. Coat in the panko and parsley and place on prepared baking sheet.
  6. Bake 15-20 minutes.
  7. Serve on top of your favorite salad mix.

Steps for Salad Dressing:

  1. Whisk together salad dressing ingredients.

*The salmon cake recipe is adapted from Cheryl at http://www.cherylstyle.com/simple-food-recipes/dinner-recipes/panko-breaded-baked-salmon-cakes-recipe/ *

photo (11)

Disclaimer: I was provided a bottle of Blueberry White Pepper Not Ketchup through the #10DaysofTailgate event, however all opinions and statements are my own.

#10DaysofTailgate: Maize and Blue Chicken Salad

Tailgate LogoOn this, the second Saturday of the #10DaysofTailgate event, which is hosted by Camilla of Culinary Adventures with Camilla, I have decided to put a spotlight on my other college football team – The Michigan Wolverines. My dad is a UM alum so I grew up bleeding maize and blue. And even still, I have a soft spot for the University of Michigan and those Michigan helmets!

When Not Ketchup stepped up and offered participating bloggers a sample of one of their dipping sauces I immediately knew that I’d be signing up for their Blueberry White Pepper flavor. Because when it’s football season, red is out of the question! On the back of the bottle is the slogan “Leave the red stuff for the kids.”

I wasn’t sure what to expect from the flavors of the Not Ketchup. Before receiving my bottle I was thinking of creating a barbecue sauce with it. After all, ketchup is included in most barbecue sauce recipes. I thought of doing Maize and Blue sliders and using cheddar cheese for my pop of yellow. But when I tasted this unique dipping sauce I decided to go in a different direction. Not Ketchup LogoThe blueberry flavor is nicely balanced by the white pepper and the sauce is rounded out by the tang from the apple cider vinegar.

With such a light and flavorful sauce I decided to make chicken salad instead. I knew that mayonnaise would mellow out the tartness of the sauce while fresh apple would still keep it bright and light. The beauty of chicken salad is that you can add in whatever flavors you like! I have never had a chicken salad with corn in it before, but I knew that I could satisfy my “maize” requirement with a little corn. And as a bonus, the grocery store had yellow tomatoes! My original recipe chicken salad is bright and refreshing. It isn’t drowning in dressing and has many textures and unique flavors to satisfy any pallet. I encourage you to order a bottle of Blueberry White Pepper Not Ketchup and give this recipe a go!

ThermoPop

I decided to poach chicken for my chicken salad. I like using poached chicken for chicken salad because poaching allows the chicken to absorb extra flavor and by cooking it in liquid it ensures the meat will stay moist. I even got to test out the Thermopop by ThermoWorks! With nine colors to chose from, I was ecstatic to find that I was sent the orange one! Remember – red is out of the question during football season. I have gone though a few different temperature gauges in my short cooking career. The very first one I had I broke by leaving it in the oven. TW Logo-Stacked 123C-1(Please note: The ThermoPop is not designed to be left in the oven.) After that I bought a digital one as well as a candy thermometer. Neither of these devices compare to the ThermoPop. Not only do their bright colors make it a fun kitchen gadget, but it also means it won’t get lost in my drawer of utensils. It comes with a matching “sheath” to keep the probe free from dirt and damage when not in use. The ThermoPop is also easy to use. A simple touch of the front button turns the device and backlight on (the backlight will automatically turn off after 10 seconds to save power), a button on the back will adjust the temperature from degrees Fahrenheit to degrees Celsius, and probably the best feature, another button will rotate the large digital display 90 degrees. There’s no more twisting your head in awkward angles to read your thermometer and there’s no need for a magnifying glass to read the temperature either.

An Original Recipe

Maize and Blue Chicken Salad

Ingredients for chicken:

  • 2 large chicken breasts
  • 1 tbsp sea salt
  • 1 tbsp peppercorns
  • 1 lemon, quartered
  • 1 small red onion, quartered
  • 2 cloves garlic, peeled and smashed

Steps for chicken:

  1. Fill a pot with 2 quarts water. Add ingredients for chicken.
  2. Bring pot to a boil, reduce heat to medium and allow to cook for 25 minutes, or until chicken is cooked through. Remove and let cool before cutting into bite sized cubes.

Ingredients for chicken salad:

  • 3 C cooked, cubed chicken (recommended recipe above)
  • 1 C diced apple (I used honeycrisp)
  • 1/2 C diced yellow tomato
  • 2 ears roasted corn, kernels removed (or 2 C)
  • 2/3 C blueberries
  • 3 scallions, chopped
  • 1/3 C mayonnaise
  • 1/4 C buttermilk
  • 2 tbsp Blueberry White Pepper Not Ketchup
  • 1/4 tsp dried mustard
  • 1/8 – 1/4 tsp cayenne pepper (to taste)
  • 1/4 – 1/2 tsp kosher salt (to taste)

Steps for chicken salad:

  1. In a large bowl gently toss together chicken, apple, yellow tomato, corn, blueberries, and scallions.
  2. In a small bowl whisk together mayo, buttermilk, Not Ketchup, dried mustard, cayenne, and salt.
  3. Gently coat chicken salad with the dressing.
  4. Serve on toasted buns, in lettuce cups, wrapped in a tortilla, or with crackers.

UM Chicken Salad 4Maize and Blue Chicken Salad

I do still want to make a barbecue sauce and a salad dressing with the Not Ketchup, and I know it would be fantastic over wings. The possibilities are endless. So leave the red stuff for the kids and order some today!

Thank you Erika and Jesse for sponsoring our event.

Disclaimer: I was provided a bottle of Blueberry White Pepper Not Ketchup and a ThermoPop from ThermoWorks through this event, however all opinions and statements are my own.

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
 Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla
Mains
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef
Sips
Apple Cherry Spice Cocktail by CafeTerraBlog
Dips
Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles
Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

#10DaysofTailgate: War Eagle Sangria

Tailgate Logo

Today marks the beginning of #10DaysofTailgate! If you follow me on Instagram or Twitter you might have noticed some sneak peaks of things coming your way. I was really honored when Camilla of Culinary Adventures with Camilla invited me to be a part of this great adventure.

To kick off #10DaysofTailgate, I wanted to pick a recipe that would highlight my favorite team – the Auburn Tigers. My husband and I both graduated from Auburn University – and our combined three siblings also graduated from or are currently attending Auburn.

I decided to make a sangria using blueberries and oranges – complete with AU ice cubes! I followed the recipe for my Red, White, and Blue Sangria that I dish out on the Fourth of July. I used a little bit of my blueberry syrup in place of simple syrup too.

War Eagle Sangria 2

An Original Recipe

War Eagle Sangria

Ingredients:

  • 1 bottle white moscato wine
  • 2 tbsp blueberry syrup
  • 2 oranges sliced into rings
  • 3/4 C frozen blueberries
  • 1 bottle champagne

Steps:

  1. In a pitcher combine wine and syrup. Add orange slices, leaving some for garnish, and blueberries. Keep refrigerated until ready to serve.
  2. Before serving add the bottle of champagne. Garnish with orange slices.

War Eagle Sangria 1

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:


Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
Sips
Iowa Sunrise by From Gate to Plate
Sides
Deviled Egg Potato Salad by Cooking In Stilettos
Mains
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections
Sweets

#FoodieExtravaganza: Waffles

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This month’s #FoodieExtravaganza is celebrating Waffles! September is National Waffle month and along with a bunch of other bloggers we are having a Foodie Extravaganza all about Waffles! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month, our host Summer of Summer Scraps offered up a poll and the theme of waffles won! While I wasn’t part of the majority vote (I voted for breakfast) I’m ecstatic that waffles won out. Waffles are my favorite breakfast item!

I thought about doing savory waffles for a little bit of a twist – but then I found this recipe saved on my foodgawker favorites. Sweet potato seemed like a winner with it now being September and Fall fast approaching. I also used up the blueberries in my fridge to make a homemade blueberry syrup. The syrup complimented the cinnamon sweet potato waffles very well – a little bit of summer with a little bit of fall.

Sweet Potato Waffles

Ingredients:

  • 2 medium, or 1 large, sweet potatoes
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 2 eggs
  • 2 C buttermilk
  • 4 tbsp melted butter

Steps:

  1. Preheat oven to 400 degrees F. Poke sweet potatoes with a fork. Bake 40 minutes, or until cooked through. Allow potatoes to cool to touch. Remove flesh from skins and puree until smooth.
  2. In a large bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon.
  3. In a medium bowl, whisk together eggs, buttermilk, and butter.
  4. Combine wet ingredients into dry ingredients. Mix in sweet potatoes.
  5. Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.

*This recipe is adapted from Rachael at http://rachaelwhite.me/sweet-potato-cinnamon-waffles/*

Blueberry Syrup

Ingredients:

  • 5 C blueberries
  • 4 C water, divided use
  • 2 C sugar
  • rind of 1 lemon
  • juice of 2 lemons

Steps:

  1. In a saucepan bring sugar, 3 C water, and lemon rind to a gentle boil. Stir until sugar is disolved and cook until the syrup reaches a 225 degrees F.
  2. Meanwhile, in a separate saucepan, mash blueberries with remaining 1 C of water. Cook over low for 15 minutes. Press through a fine strainer and set aside.
  3. Combine syrup, blueberry juice, and lemon juice. Bring to a boil and cook for 1 minute. Allow to cool and refrigerate until ready to use. It can be stored for up to 6 months.

*This recipe is adapted from Grace at http://www.foodandwine.com/recipes/perfect-blueberry-syrup*

 Sweet Potato Waffles

Be sure to check out these other waffle recipes:

Cinnamon Swirl Waffles from Summer Scraps

Caramel Apple Waffles from We Like to Learn as we Go

Cheddar and Jalapeno Waffles from Rhubarb and Honey

Strawberry Shortcake Waffles from Mrs. Penguin

4 Ingredient Spiced Pumpkin Waffles from Keep It Simple Sweetie

Lasagna Waffles from Love in the Kitchen

Pumpkin Pie Waffles from Eazy Peazy Mealz

Oat Sourdough Waffles from Passion Kneaded

Waffle Crusted Apple Pie Parfait from The Freshman Cook

Sweet Potato Waffles with Pecan Honey Butter from Wicked Spatula

Savory Bacon and Veggie Waffles from Fearlessly Creative Mammas

Bacon and Cheese Waffles from Housewife Eclectic

Maple Bacon Waffles from Ashlee Marie

Loaded Baked Potato Waffles from Food Lust People Love

14 Delicious Waffle Recipes

We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient into a recipe. This month the ingredient is waffles. We hope you all enjoy the delicious ways we made our waffles and be sure to come to see what next month’s new ingredient is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Update May 2016: These waffles are one of my go-to recipes when I need to get Firecracker to eat and I’ve made them countless times. After moving to California I decided it was high time to try and rephotograph them. I don’t make the blueberry syrup, but we’ve had fabulous berries from the farmers market.

Sweet Potato Waffles for #FoodieExtravaganza from Sew You Think You Can Cook