We have a favorite brunch joint here in town, and at that joint, our favorite thing to get is Blueberry Sweet Potato Pancakes! Well, I finally got tired of only having them every-once-in-awhile, and started looking for a recipe to alter. HERE is one that I found on Pinterest from Fuji Mama, and below you will find my adaptation.

Blueberry Sweet Potato Pancakes

2 medium sweet potatoes
1 1/2 cup freshly ground whole-wheat flour pastry flour
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup plain Greek yogurt
2 egg whites, beaten
1 1/2 tablespoons unsulphured molasses
1 tablespoon vanilla extract
1 1/2 cups milk (I use rice milk)
1/2 cup blueberries

To cook the sweet potatoes, I scrub them, pierce them with a fork all over, and place them in a pan to roast for 20-50 minutes at 400 degrees, rotating occasionally.

While the sweet potatoes are cooking, sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

When the potatoes have cooled slightly, remove the pulp from the skin into a bowl, and add the yogurt, mashing until relatively smooth. Add the egg whites, molasses, vanilla extract and blend. Finally, mix in the milk.

Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.

Preheat a lightly greased skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle. Drop 5-7 blueberries onto each puddle of batter. Turn the pancakes once with a spatula when the surface begins to bubble. Cook until golden brown.  Serve hot with your favorite pancake toppings.

Enjoy!

3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup sucanot (or brown sugar)
1/4 cup molasses
2 cups buttermilk

Are you like me? You love having a hot, steaming, stick-to-your-ribs breakfast, but hate having to get up early to make it? Thank goodness Mr. Crockpot doesn’t mind laboring diligently all night for all those of us grumpy non-morning people! Just throw these ingredients together before you hit the hay, and a mouthful of YUM will be ready and waiting for you bright and early!

I won’t wax eloquent on the extensive benefits of quinoa today, but if you’re interested, HERE and HERE are a couple of articles that just scratch the surface of the nutritional punch packed into this superfood powerhouse! Original recipe is from The Realistic Nutritionist.

Crockpot Banana Quinoa

1 cup of quinoa
1 cup milk (I use rice milk)
1 T cinnamon
1 cup water
1 1/2 banana (past ripe)
3 tablespoons sucanot or honey
1/2 teaspoon vanilla extract

Mash the banana in a bowl and set aside. Combine the rest of the ingredients in a crockpot sprayed with PAM, and mix well. Fold in the mashed banana.

Cover and cook on low for 4 – 6 hours, or until the quinoa is fully cooked. My crockpot has a “warm” temperature, and that allows it to cook for 8 hours or so.

Serve warm with a dab of butter, a splash of milk, and some slices of fresh banana. If you’re not careful, you just might think you’re enjoying dessert for breakfast .

Are you ready to throw a dance party for your mouth? One full of tender morsels, and exotic spices? Look no further than this flavor-filled side dish. A cinch to throw together, and has fast become a favorite at our table for both casual meals and more formal affairs. As the creator of this recipe suggests, I’ve found that it is best made a day ahead so that the flavors have a chance to blend. If you’re looking for a simple meal-in-one, just add some chopped up cooked chicken to the mix.- Original recipe can be found HERE at EmmaEats.

Moroccan Quinoa

1 1/4 cups low-sodium chicken or vegetable broth
1 cup uncooked quinoa
1 cup roughly chopped dried apricots
1 cup pitted and chopped dates
6 T extra-virgin olive oil
1 T Moroccan seasoning mix (see below)
juice of 1 lime

Cook quinoa in broth as directed on package until fully done. Combine all ingredients in a large bowl, and toss until well mixed. Delicious served warm or cold and even better the next day! Stores and reheats easily.

*I like to make this with a lime-infused olive oil in place of the evoo (with the lime juice omitted).

Moroccan Seasoning Mix

5 tsp ground nutmeg
5 tsp ground cumin
5 tsp ground coriander
2 1/2 tsp allspice
2 1/2 tsp ground ginger
1 1/4 tsp cayenne pepper
1 1/4 tsp ground cinnamon

Mix all spices together, and store in a cool dry place for up to 6 months.

A delicious, healthful way to enjoy pasta-in-a-hurry. Bursting with the fresh herbal flavors of summer! Originally inspired by a recipe from Cooking Light magazine, my adaptation is below:

Spinach and Herb Green Linguini

4 oz fresh spinach
1/4 c slivered almonds
1/4 c fresh basil leaves
1 t dried oregano
1/4 t black pepper
1 large garlic clove, minced
2 T low sodium chicken or vegetable broth
2 t fresh lemon juice
2 T white wine
1/4 t salt
2 T evoo
1/4 c grated Parmigiano-Reggiano
8 oz uncooked linguine

Cook linguine according to package directions.

Meanwhile add the first 10 ingredients (spinach through salt) to a food processor and process well, scraping down the sides if needed. While continuing to process, stream in the evoo until mixture takes on the consistency of pesto. Stir in cheese, and toss thoroughly with the cooked and drained pasta. Serve immediately.

Enjoy!

I have a new favorite White Chicken Chili recipe ya’ll! What makes it so great? The crockpot cooks it for you! All hail to the almighty crock pot. Inspired by this recipe, I’ve tweaked it just a bit, made it slow-cooker friendly, and have it here to share with you today.

Crockpot White Chicken Chili

1 large onion, chopped (about 1 1/2 cups)
1 carton of low sodium chicken broth
3 (15-1/2 ounces) cans Great Northern beans, drained and rinsed (other white beans can be substituted like cannellini or navy)
1 1/2-2 lbs boneless, skinless chicken thighs
1 (4 ounce) can diced green chiles, drained
1 teaspoon ground cumin
2 minced  garlic cloves
3/4 teaspoon dried oregano
1/8 teaspoon pepper

Plain Greek yogurt and Parmesan cheese for garnish

Place all ingredients except for the yogurt and cheese into a crockpot – chicken on the bottom, beans on the top – cover, and place on high for 3-4 hours or low for 6-8. Shred chicken, stir, and garnish with yogurt and cheese right before serving.

Tropical Cream

Serves 2

1/2 c almond/coconut milk blend (I use Almond Breeze)
1/8 c orange juice
1 nip bottle of coconut rum
1/2 a banana
Dash of pure vanilla extract

Mix well in a blender, and serve cold.

This was a recent discovery in BHG All-Time Favorites publication that has a pleasant, surprising medley of flavors in the filling. It will definitely be making its way into our regular rotation!

Date Stuffed Chicken Breast

2 T pitted whole dates, chopped
4 small boneless/skinless chicken breast halves
2 oz goat cheese, softened
2 T almonds, toasted, and finely chopped
1 t snipped fresh rosemary or thyme
Pinch of salt
1/4 t black pepper
1 T honey
1 T lemon juice

Preheat oven to 375. Place the dates into a small bowl; add just enough boiling water to cover. Let stand for 5 minutes to soften. Meanwhile, using a sharp knife, cut a pocket into each chicken breast by cutting horizontally through the thickest portion – taking care not to go all the way through to the other side.

Drain liquid off dates. Add goat cheese, almonds, and herbs to dates and stir to combine. Spoon cheese mixture into pockets of chicken. If necessary, you can secure with wooden toothpicks. Sprinkle with salt and pepper.

Coat an oven-safe large pan with non-stick spray. Heat skillet over medium, and add chicken pieces, meaty side down. Cook for 3-4 minutes or until brown. Turn chicken. Bake for 15-18 minutes or until chicken is no longer pink (170 degrees F). Meanwhile, in a small bowl combine honey and lemon juice. Brush over chicken the last 2-3 minutes of baking, and again just before serving.

Prep: 20min. Bake 15min. Serves 4.

Lightened Up Shrimp and Grits

Parmesan Grits:
1/4 teaspoon salt
1 cup uncooked quick-cooking grits
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper

Creamy Shrimp Sauce:
1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups low-sodium fat-free chicken broth
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon Srirachi sauce
2 cups firmly packed fresh baby spinach

Preparation:
1. Prepare Parmesan Grits: Bring 1/4 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits. -

***Note: This is equally delicious with less shrimp than it calls for, and to cut down on prep time even more, you can use frozen pre-cooked shrimp – just thaw under cold running water, and throw it in with the spinach at the very end!

Butternut Squash Tart with Mushrooms

Crust:
5.6 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water

Cooking spray

Filling:
3 cups peeled, cubed butternut squash
2 tablespoons extra-virgin olive oil, divided
3/4 cup chopped onion
2.5 ounces aged Gruyère cheese, shredded and divided (about 2/3 cup)
2 large egg whites
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 ounces prechopped pancetta
5 ounces presliced shiitake mushroom caps (or mushroom medley)
1/4 cup dry white wine

Preparation

1. Preheat oven to 425°.

2. To prepare crust, combine flour and next 3 ingredients (through baking powder) in a food processor; pulse 2 times or until combined. Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes.

3. To prepare filling, place squash in food processor (do not clean from dough), and process for 1 minute or until squash is finely chopped. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash and onion to pan; sauté for 9 minutes, stirring occasionally.

4. While squash cooks, combine half of cheese (about 1/3 cup), egg whites, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in squash mixture. Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425° oven; bake 9 minutes.

5. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pancetta; cook 1 minute or until beginning to brown. Add mushrooms; cook for 7 minutes or until browned. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add wine; cook 1 minute or until liquid almost evaporates. Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining 1/3 cup cheese. Return tart to 425° oven. Bake 3 to 5 minutes or until cheese melts.

Enjoy!

*Time saving tip: If you’re short on time (or just hate chopping!), you can find both pre-chopped butternut squash, and pre-chopped onions at the grocer. – The original version of this recipe was found in Cooking Light magazine.