Lemon Ricotta Flaxseed Pancakes

Sundays are meant for pancakes. And crossword puzzles and Netflix. But more importantly, pancakes. These lemon ricotta flaxseed pancakes are delicious and a nice change to the bisquik style pancakes. They are creamy with a subtle lemon flavor. I made a double batch so I could have extra batter for the next day. They're so good. And with the healthy addition of flaxseed for fiber and omega 3s- it's definitely (slightly) more healthy than a regular ol' pancake. Try it this weekend! 

Lemon Ricotta Flaxseed Pancakes 

Fridge: 

1 1/4 cup whole milk ricotta 

2 eggs

1/2 cup milk 

Counter:

1/4 cup plus 1 tbs fresh lemon juice 

Zest of 1 lemon (approx 1 tsp) 

Pantry:

1 1/4 cup ap flour

1/4 cup ground flaxseed 

3 tbs sugar 

3 tsp baking powder

1tsp baking soda

1/2 tsp salt

1/2 tsp lemon extract (or vanilla if you prefer) 

Canola oil spray 

Tools:

2 medium bowls

Whisk

Measuring cups/spoons 

Ladle or ice cream scoop or pitcher 

Microplane or zester

Nonstick pan

Spatula (wide one) 

In first bowl add your ricotta, eggs, lemon extract, milk, lemon juice and lemon zest. Whisk well. 

In second bowl add your dry ingredients: flour, sugar, flaxseed, baking powder, baking soda, and salt. Mix well. Pour into the wet ingredient bowl. Combine both until just incorporated. Don't over mix. 

Warm the nonstick pan to medium heat. If you're using a pitcher to pour batter- move batter into that. Otherwise get your ladle or ice cream scoop ready. Spray pan with canola oil. Pour about 1/3 cup of batter into the center of the pan. Allow it to spread naturely. Once it bubbles throughout the whole pancake (not just the edges)- it's time to flip. Gently flip over using your wide spatula. Each side should take a couple minutes to cook. 

Remove to a warmed oven to serve them all at once or begin eating right away- which is what I did. I almost didn't get a photo! Best part is you can make this batter the night before and have it ready to go the next morning. Makes weekend mornings a real treat! Enjoy!! Xo

Strawberry Rhubarb Basil Galette

The best part of not having a green thumb is all the lovely people who actually do and their excess of produce during the summer months. We were given a ton of rhubarb this week by one of Chris' co-workers and it has gone into two berry crumbles and this gorgeous galette. My favorite thing about this dessert is how simple it is to make and the wow factor when you pull it out at a dinner party. You'd think I'd have slaved all day in the kitchen making this- but nope. It's a quick 15 minutes to put it together and the oven does the rest. I love this dessert! It's quintessential summer flavors and with a little homemade whipped cream- it's perfection. 

Strawberry Rhubarb Basil Galette 

Fridge:

1 lb strawberries, sliced

1 to 1 1/4 cups rhubarb, sliced 

1 tbs basil, minced (I had a combo of purple and green from another garden) 

1/2 tbs butter, cut into tiny cubes 

1 egg

Splash of milk 

Freezer: 

1 frozen pie crust dough 

(not the ones in a pie dish already) I use trader joes, comes in a 2 crust pack, defrosted 

Counter:

Juice of 1/2 lemon (about 1 tbs)

Pantry:

4 tbs white sugar, more for sprinkling on egg wash 

1/2 tsp vanilla extract

1 1/2 tbs cornstarch (or flour if you prefer) 

Pinch of salt 

Few pinches of flour for counter 

Spray for baking tray or parchment paper 

Tools:

Large bowl

Small bowl

Rolling pin

Measuring spoons/cups

Chopping knife

Cutting board 

Pastry brush 

Mixing spoon 

Fork or whisk

Baking sheet/tray  

Parchment paper if you're using it

Preheat oven to 350 degrees. Spray your baking sheet with canola oil or put parchment paper down.

In the large bowl add strawberries, rhubarb, basil, sugar, lemon juice, vanilla extract, cornstarch and a pinch of salt. Mix together well. Set aside.

Sprinkle a clean countertop with flour. Take your defrosted dough and roll it into a 1/4 inch, as round as possible circle. The beauty of a galette is it doesn't have to be perfect. Move the dough onto your prepared baking tray. 

Take your filling and pour it gently into the center of your dough. You want to leave 2-3 inch space all around it for your edges. Spread it out as evenly as possible, keeping the edges. 

Begin by folding one side and continue around the filling, allowing the sides to overlap as they want. You want to create a nest for your filling to bake in. 

In the small bowl add the egg and splash of milk. Whisk well. Using your pastry brush, cover the dough with the egg wash, trying not to have too much excess. Then sprinkle egg wash with some sugar. Take your tiny pats of butter and place randomly over the top of the filling only. 

Place in the oven and bake 25 to 35 minutes or until your crust is a beautiful golden color and the filling is bubbly. Whip up some heavy cream and you've got yourself one super fancy but super easy dessert. It is perfection!! Xo

Watermelon Caprese Salad

Who doesn't love a caprese salad? It's got ripe tomatoes, mozzarella and fresh basil. Topped off with a drizzle of balsamic vinegar. It's summer in a salad. I changed my usual caprese into watermelon caprese. I was having friends over for a BBQ and thought possibly the kids would be more into a watermelon salad than a tomato salad? And they loved it! Adults did as well. Watermelon is a great alternative to tomatoes- they are crisp and sweet and take salt well- just like tomatoes do. Plus it looks dang beautiful. You really can't go wrong here. Try this one at your next summer soirée! 

Watermelon Caprese Salad 

Fridge:

4 cups of watermelon or 10-12 1/2 inch slices. 

1 large ball of mozzarella (about 10 oz) sliced 1/2 inch thick 

3 cups or handfuls of arugula, cleaned

2 tbs basil, julienned 

1 tbs mint, julienned 

Counter:

1 corn on the cob, cooked and corn kernels removed (about 3/4 cup) 

Pantry:

3/4 tsp salt

Fresh pepper to taste 

Olive oil to drizzle

Balsamic glaze to drizzle 

Tools:

Cutting board

Chopping knife 

Measuring cups/spoons

Platter or serving bowl 

On your platter place your clean and dried arugula. Layer it evenly. Then place one watemelon slice and one mozzarella slice, alternating until the platter is filled. Sprinkle salt and pepper over the top. Then add the corn cut off the cob, julienned mint and basil. You can refrigerate at this point until ready to serve. 

Once ready to serve, drizzle some good olive oil and balsamic glaze (or vinegar if you prefer) over the top. I'm a huge balsamic glaze fan (hello sweet tooth!) so I prefer to use that. Serve and enjoy! Xo

Summertime Guacamole

All BBQs require guacamole. And cheese. Oh and maybe, French onion dip. Actually that's pretty much what I serve as appetizers for all occasions- solely because I love them all. Guacamole is a dip that is so easy but I feel like people are more apt to buy it ready made. Why people?! It's so simple and much better homemade. Trust me! 

This guac combines the three major summer staples-tomatoes, basil and corn. It's a really simple way to change up the standard guac- and the crunch from the corn is oh so good! Try this at your next BBQ! 

Summertime Guacamole

Fridge: 

1 1/2 tbs basil, minced 

1 tbs jalapeño, deseeded (more if you like it spicy 

1 tbs sour cream 

Counter:

2 ripe avocados, removed from skin, deseeded and roughly chopped (about 3-4 cups) 

1 small ripe tomato, finely minced (about 1/2 cup) 

1/2 small yellow onion, finely minced (about 1/3 cup) 

1 corn on the cob, cooked and cut off the cob (about 3/4 cup) 

Juice of 1 lime (about 1 1/2 tbs) 

1/2 tsp of garlic, minced 

Pantry: 

1 1/2 tsp salt 

Lil' fresh cracked pepper 

1/2 tsp hot sauce (optional) 

Tools:

Medium mixing bowl

Spoon or fork 

Measuring cups/spoons

Cutting board 

Chopping knife 

In the medium bowl I add corn, onions, garlic, tomatoes, basil, sour cream, jalapeño and hot sauce if you're using it. Mix it all up. I like to add my avocado, lime juice and salt n pepper last because I like my guacamole more on the chunky side than the purée side. Once you add the avocados, lime juice and seasonings you can use your fork or spoon to mash it up to your desired consistency. 

Serve it with salty tortilla chips and a delicious cerveza or cocktail on the side and you've got the perfect summertime appetizer! Enjoy! Xo

J

Cucumber Gin Rickey

Summertime calls for outdoor cocktails. Light, yummy, delicious cocktails and boy does this Cucumber Gin Rickey have you covered! It's refreshing and with the cooling effect of cucumber it's a great drink for these hot summer days. And it has been HOT lately! Find shade and these ingredients and get on it. 

Cucumber Gin Rickey

Fridge:

6 quarter inch thick slices of cucumber, extra sliced for garnish 

6 mint leaves, extra for garnish 

Freezer:

Ice for cups (enough to fill two lowball glasses) 

Counter:

Juice of 1 lime (about 3 tbs) 

Pantry:

3/8 cup gin (I measured 1/4 cup and then 1/8 of a cup) 

3/4 can of ginger beer 

Tools:

Muddler or potato masher 

Pitcher or large bowl 

Strainer 

Mixing spoon 

2 lowball glasses 

In the pitcher add cucumber slices, mint leaves and lime juice. Using your muddler (or potato masher) smash the cucumber and mint leaves until well bruised. Add your gin and mix well. At this point you can strain out the mashed pulp or keep it as is- whatever you prefer. 

Fill your lowball glasses with ice. Equally divide the gin & lime mixture into the two glasses. It should be about 1/3 cup of liquid per cup. Top glasses with ginger beer. Add mint and cucumber for garnish and serve. 

Enjoy this drink!! It's perfect for summer! Xo