Blueberry Streusel

1/2 c dark brown sugar
1 c flour
1/4 lb butter, chilled
2 pints of blueberries
1/4 to 1/2 c sugar

1. Preheat oven to 350 degrees.  Combine the sugar and flour in a large bowl.  Rub the butter into the flour mixture with your fingers or cut in with a pastry blender until the mixture resembles coarse bread crumbs.

2. Combine the blueberries and sugar in another bowl.  Pour the berries into an 8×8 baking dish (or individual ramekins.)  Generously mound the streusel on top and  bake for about 20 minutes until the streusel is golden brown and the blueberries are bubbling.  Serve warm or at room temperature.

Serves 4

Note:  I suggest you place the baking dish on a sheetpan covered with parchment as the blueberries tend to bubble and sometimes overflow.  No need to clean up a sticky mess later!

FYI – A Chipotle is a smoke-dried jalapeno and I buy them canned in adobo sauce.  It is really really good stuff, but can be hot as magma.  So if you don’t like spicy food, just use a little of the chipotle, but if you like it hot, then use more!

Chipotle Skirt Steak Recipe

1 lb skirt steak
2 tbsp canned chipotle with adobo sauce, minced
1/2 lime, juiced
2 tbsp olive oil
2 tbsp cilantro, chopped
black pepper
salt

1. Place steak in ziploc bag.  Combine the remaining ingredients and whisk to incorporate.  Add to the bag with the steak.  Seal and refrigerate for at least 4 hours.

2. Preheat Grill until 500 degrees and grill the steaks, about 2-3 minutes per side for medium rare.

Makes 2 servings

Buttermilk Banana Pecan Pancake Recipe

3/4 c buttermilk
2 tbsp butter, melted
1 egg
1/2 tsp almond extract
1/2 tsp vanilla
1 c cake flour
1/2 tsp baking soda
3 tbsp sugar
1/2 tsp salt
2-3 bananas, sliced thin
1/4 c chopped pecans

1. Combine the buttermilk, butter, egg and extracts in a large mixing bowl.  Beat well with a whisk.

2. Combine the dry ingredients and sift.  Add the dry ingredients to the wet all at once and stir just enough to dampen the flour.

3. Lightly butter a non-stick pan or griddle and place over medium heat.  Add batter, about 1/4 cup per pancake.  Do not overcrowd the pan or you will end up with one large pancake!  Immediately, press several slices of banana and a few pieces of pecan in the pancake.  With a spoon, add just a tiny smear of pancake batter on top of each banana slice so it won’t burn when flipped.

4. Let cook for a few minutes, until bubbles remain on top.  Very gently, flip the pancake and continue to cook until golden brown.  Keep warm in the oven until all pancakes are cooked.

Makes 6-8 pancakes, 2 servings.

I found this recipe in the Tribecca Grill Cookbook. Of course, I changed most of it… lol!  What I like most about the recipe, other than it being very healthy and low fat is the simple preparation, but totally fancy presentation.  Just up my alley.

I also used this opportunity to use my new knife from New West Knife Works.  I’m in love with this knife… not only is it gorgeous with the multicolored wooden handle, but boy is it sharp.  Just a great knife.

Squash and Zucchini Tart

1 large zucchini
1 large yellow squash
2-3 roma tomatoes
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, minced
1 tbsp rosemary, fresh, minced
salt
pepper
1/4 c panko bread crumbs
1 tbsp parsley, minced
1/4 c shredded parmesan cheese

1. Preheat oven to 350 degrees.  With a mandoline or sharp knife, slice the zucchini, yellow squash and tomatoes into thin rounds of the same thickness.  Combine the zucchini and squash into a bowl with the olive oil, lemon juice, garlic, rosemary, salt and pepper.  Mix with your hands to incorporate everything.

2. Line a sheet pan with aluminum foil and rub the foil with butter.  Starting with the zucchini, make a three inch round circle of slightly overlapping vegetable slices, filling in until a complete circle of zucchini has been made.  If you have a three inch round cutter use this as a guide.  This makes it very easy to make perfect circles.  Repeat with the squash, then another layer of zucchini and then another layer of squash.  Lastly, top with a layer of tomatoes.  Sprinkle with salt and pepper.  Then gently top with a pinch of parsley, breadcrumbs and parmesan cheese.

3. Place in the preheated oven and bake for 8-10 minutes.  Remove from the oven and turn your oven on broil.  Let the oven heat up for a few minutes and put the tarts back in (on the highest rack) and broil for 2-3 minutes, until nice and brown on top.  Do not walk away or the tarts will burn!

4. Gently remove from the pan with a spatula to keep the layers together.  Serve hot.

Makes 3-4 servings

I found this recipe in a big stack of recipes torn out of magazines… so I’m not sure which one this came from, but it is simple and good.  I made a few adaptions… like cream cheese glaze.  What’s not to like?

Glazed Cinnamon Rolls Recipe

Dough
1/2 c unsalted butter, softened
2 c milk
1 tbsp instant dry yeast
6 1/4 c all purpose flour
3/4 c sugar
1 tsp salt

Filling
1/2 c unsalted butter, softened
1/2 c brown sugar
1 tbsp cinnamon

Glaze
4 oz cream cheese, softened
1 c powdered sugar
1/4 c unsalted butter, room temperature
1/2 tsp vanilla extract

1. In a small saucepan, melt 1 stick of the butter in 1 cup of the milk over moderate heat. Remove from the heat and add the remaining 1 cup of milk. Pour this mixture into the bowl of a standing electric mixer fitted with a paddle. Add the yeast and beat until dissolved. Add the 6 1/4 cups of flour, 3/4 cup of the sugar and the salt and beat at medium speed until a dough forms.

2. Transfer the dough to a lightly floured surface and knead until smooth, 1 minute. Lightly oil a large bowl, add the dough and turn to coat. Cover with plastic wrap and let stand in a warm place until the dough has almost doubled in bulk, 40 minutes.

3. Line the bottoms of two 10-inch round cake pans with parchment paper and lightly butter the paper. Divide the dough into 4 equal pieces. Roll 1 piece into a 12-by-6-inch rectangle about 1/3 inch thick, with a long edge facing you. In a small bowl, combine the brown sugar with the cinnamon. Spread 2 tablespoons of the butter on the dough and sprinkle with 2 tablespoons of the cinnamon sugar, leaving a 1-inch border at one long edge. Roll up the dough jelly roll-style and pinch to seal. Repeat with the remaining dough and cinnamon sugar.

4. Cut each roll into 8 slices. Arrange the slices in the cake pans, cut side up and about 1/2 inch apart. Cover with a damp towel and let rise in a warm place until the rolls rise slightly, about 30 minutes.

5. Preheat the oven to 375°. Bake the rolls for 30 minutes, or until golden. Meanwhile, combine all of the glaze ingredients and beat with mixer until soft.  Spread on the hot rolls.

Makes about 30 rolls