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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancake Ingredients

  • 4 tbsp melted buttermilk
  • 2 cups buttermilk
  • 2 large eggs at room temperature
  • 1/4 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cup fresh or frozen blueberries

Instructions for making Blueberry Buttermilk Pancakes

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French Grandmother's Style Chicken Ragout

This hearty ragout is perfect for a cold fall or winter day, and delicious served over mashed potatoes.

Chicken Ragout Ingredients

  • 4 boneless, skinless chicken breast halves, cut into 1 inch cubes
  • 1/4 cup all purpose flour
  • Kosher salt and black pepper to taste
  • 2 tbsp unsalted butter
  • 1/3 cup smoked bacon, thickly sliced and diced 1/2 inch wide
  • 1/4 pounds brown or white button mushrooms, quartered
  • 1 cup pearl onions, whole and peeled
  • 1/2 cup dry white wine
  • 1/2 tsp fresh thyme leaves or substitute 1/8 tsp dried
  • 1.5 cups chicken or beef broth
  • 1 tbsp unsalted butter, chilled

Chicken Ragout Instructions

  1. Combine the flour with the salt and pepper to season. Add the chicken to the flour and toss to coat. Shake off the excess and set aside.
  2. Heat a pan large enough to hold all the ingredients over medium high heat. When the pan is hot add the butter and when the butter has melted and is foaming add the chicken cubes. Brown the chicken on all sides, reducing the heat if the bottom of the pan starts to brown too quickly (which should take 4-6 minutes).
  3. Remove the chicken with a slotted spoon and hold in a warm place. Pour off all the excess grease and add the bacon. Cook until the bacon has rendered some of its fat and is starting to crisp. Add the mushrooms and onions and toss to coat with the bacon fat. Cook until the mushrooms are a light golden brown and the onions have started to color.
  4. Deglaze the pan with the white wine and cook over high heat until the wine is completely reduced, scraping the bottom of the pan with a wooden spoon.
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Chimichurri Sauce

Chimichurri is a typical Argentine relish used as a dipping sauce for empanadas, bread, veggies or atop a delicious steak. It will last several weeks in the refrigerator and is easy to make!

Chimichurri ingredients

Chop and combine in a jar:
* 1 sweet pepper
* 1 skinned and seeded tomato
* 1 onion
* 2 garlic cloves
* 2 bay leaves
* 2 tablespoons parsley

Separately mix:
* 1/2 cup oil
* 1 cup vinegar
* 1 teaspoon salt
* 1 teaspoon cracked black peppercorns
* 1 teaspoon oregano



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