Lemon Blueberry Pancakes

Lemon Blueberry Pancakes
Pioneer Woman

Ingredients:

1 1/2 cups plus 1 Tbsp cake flour
3 Tbsp sugar
1 heaping Tbsp baking powder
1/4 teaspoon salt
2 cans evaporated milk
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 Tbsp butter, melted
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Syrup

Directions:

Heat griddle over medium low

In a medium bowl, mix the flour, sugar, baking powder and salt.  Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and lemon juice.  Allow to sit for 5 minutes, then add the egg and vanilla.  Mix to combine.

Pour the wet mixture into the dry ingredients.  Stir gently to combine.  Stir in the melted butter.  Stir in the blueberries.

Butter griddle and make pancakes.  Serve with softened butter and syrup.

Salmon with Brown Sugar and Mustard Glaze

Salmon with Brown Sugar and Mustard Glaze
Bobby Flay

Ingredients:

3 Tbsp. Light Brown Sugar
1 Tbsp. Honey
2 Tbsp Butter
1/4 cup Dijon Mustard
2 Tbsp Soy Sauce
2 Tbsp Olive Oil
1 Tbsp. finely grated ginger
Vegetable Oil
Salt
Pepper
Salmon

Directions:

Melt the brown sugar, honey and butter in a small sauce pan over medium heat.  Remove from heat and whisk in the soy sauce, olive oil and ginger.  Whisk in the mustard last so it does not break.  Let cool.  (Can do this earlier in the day)

Preheat grill to medium heat.  Brush salmon with vegetable oil and season with salt and pepper to taste.  Place the salmon, flesh side first, on the grill.  Turn after about 5 minutes.  Baste the flesh part of fish with glaze and grill for another 4-5 minutes, depending on thickness of fish.

Can drizzle remaining marinade over fish, when finished cooking.

Sauteed Spinach with Garlic

Sauteed Spinach with Garlic
Barefoot Contessa

Ingredients:

1 1/2 pounds baby spinach leaves
2 Tbsp Olive Oil
6 Cloves Garlic (2 Tbsp)
2 teaspoons kosher salt
3/4 teaspoon pepper
1 Tablespoon butter
Lemon



Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Asian Grilled Salmon

Asian Grilled Salmon:
Barefoot Contessa

Ingredients:

3 pounds salmon
2 Tbsp Dijon Mustard
3 Tbsp Soy Sauce
6 Tbsp Olive Oil
1/2 Teaspoon minced garlic

Directions:

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl.  Drizzle HALF of the marinade onto the salmon and all it to sit for 20 minutes.

Heat Grill.

Place the salmon side skin down on he hot grill and grill for 5 minutes.  Turn salmon and grill for another 4-5 minutes, depending on the thickness of the fish.

Remove from grill and spoon the remaining marinade on top.  Let fish rest for 10 minutes and then serve.