Chia Blueberry Buttermilk Pancakes

Chia Blueberry Buttermilk Pancakes 

I love this recipe for Pancakes.  You don't need a box mix to have fantastic pancakes.  This recipe is my go to recipe.  We have breakfast for dinner A LOT and this is my kids favorite!!!

What you need:

1 cup Flour

1 cup Milk

1 beaten egg

1 tablespoon melted butter

1 1/2 teaspoon baking powder (if possible use aluminum free) 

1/8 cup chia seeds (add more or less I normally just dump some in)

This recipe double or triples or if you have a big family like me quadruples nicely.   

Add all ingredients to mixer but make sure the butter is last or it may not be melted when you go to mix.  Less is more when it comes to mixing.  I only mix a few seconds with the electric mixer.  After that i use a rubber scraper make sure all mixed in from bottom of the bowl.  Then let the pancake batter sit while griddle warms up to 350 degrees at least 5 minutes.  When griddle is warm pour batter on to desired size and add blueberries as few or many as you like.  

Should look something like this

When the blueberries are almost hidden and the edges are starting to look a little dry time to flip.

At this point I like to add a nice piece of butter to the top then remove it from griddle. 

Ready to enjoy.  

Chicken, Chia Seed, and Gravy Sandwiches with Broccoli Risotto

Chicken, Chia Seed, and Gravy Sandwiches with Broccoli Risotto 

Tonight I made one of my family favorite meals.  I thought I would share it with you.  Hope you try it.  Its soooo yummy!!

First you start by baking a whole chicken.  I got our chicken from a local farmer.   Dominion Valley Farm.  Here is there website http://www.dominionvalleyfarm.com/index.html  We just LOVE them and what they stand for!

Start with: olive oil, parsley, paprika, salt, and pepper 

Place your chicken in a Large roasting pan

Cover it with olive oil.  

Olive oil inside and out.

Now cover it in the spices.  Again Inside and out.   

Should look something like this.  

Cover the roasting pan.  We let it sit now for about 30 minutes before cooking. 

I bake @425 for an hour. Than I turn off the oven but don't remove the chicken for another 30 minutes

After 30 minutes I move it to cutting board to cool.  Then remove bones and shred meat. 

Now using a strainer dump the juice from the  roaster pan into a large frying pan.  This will make all the difference in the flavor. 

To finish the gravy you will need: 1/2 cup Chia Seeds, Chicken stock, 1 cup milk, 1/3 cup cornstarch, Italian seasoning packet (found by the salad dressing), garlic salt, salt, and pepper. 

  

In the frying pan with juice from roasting pan add chicken stock 

Add italian seasoning 

Mix Cornstarch and milk with whisk 

Add generous amount of all seasonings and 1/2 cup chia seeds 

Turn on High let come to a boil 

Add in Cornstarch and Milk mixer 

Let it come to boil while whisking 

Turn off heat and add Shredded chicken.  

Broccoli Risotto 

What you will need: Chicken stock, Olive oil, half of an onion, arborio rice, Lots of parmesan cheese, and frozen broccoli.

Dice the onion and add to large pot with olive oil.  Over Med heat cook the onions till they are soft.  

Add 16 oz of rice.  Stir and cook for a few minutes 

Add a few cups of room temperature chicken stock.  You will keep adding chicken stock as it is absorbed.  I used almost 2 boxes.   

Meanwhile steam the broccoli. 

Keep constantly checking stirring the rice.  Adding more chicken stock still rice in soft.

When broccoli is cooked and rice in soft mix together 

Should look something like this now.  

Add a ton of parmesan cheese.  At least a cup worth.  

Add salt and pepper.  Mix it in and you are done! 

I used a Sheboygan Hard roll for my sandwich but any bun will do.  I buttered it and added a thick slice of cheese.  Enjoy!  

P.S. If you have extra gravy left over you can add it to Broccoli risotto or make mash potatoes.  Both are really yummy.