Blueberry Yogurt Waffles

C requested waffles and bacon for Father's Day breakfast. I had blueberries on hand and a ton of yogurt. Since I was making bacon, I didn't want to fuss with my usual blueberry waffle recipe since it involves separating eggs and all that nonsense. I did some googling and decided to adapt a recipe from Two Peas and Their Pod. This was the easiest waffle recipe I have ever made. And the waffles turned out beautifully. Miss F dipped hers in chocolate syrup since she was distraught that I didn't have any cream to whip to top her waffles. Luckily, bacon made it all better. And she dipped the bacon in chocolate syrup as well.

Blueberry Yogurt Waffles

¼ cup sugar
1 cup vanilla yogurt
1 cup milk
2 eggs
1 ¾ cup flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
4 tablespoons butter, melted
1 cup blueberries

Preheat the waffle iron. Whisk together the sugar, yogurt, milk and eggs in a large bowl. Stir in the flour, baking powder and baking soda until combined. Fold in the melted butter and blueberries. Grease the waddle iron with cooking spray. Fill the waffle iron with the batter, cook until crisp. Serve.

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Salmon with Corn Pepper Relish

I saw a recipe on Pinterest for Salmon with Corn Relish. The recipe involved barbecue sauce, which gets into my aversion of sweet things with fish, so I decided to use the recipe only as an inspiration and to create something on my own that suited my tastes better, especially since I was the only one eating it. Miss F ate the relish, but still wouldn't try the fish.  This is the perfect weeknight summer meal.  It takes less than 15 minutes to make and tastes amazing.

Salmon with Corn Pepper Relish

1 jalapeno
1 red bell pepper, chopped
2 ears fresh sweet corn kernels
Juice from one lime
1 tablespoon olive oil
4 salmon fillets
1 tablespoon butter

Slice half of the jalapeno pepper, seed and chop the remaining half. Set aside the slices. Stir together the chopped jalapeno, bell pepper, corn and lime juice. Salt and pepper to taste. Heat olive oil in a large sauté pan over medium high heat. Salt and pepper the salmon filets, sauté the salmon for 3 to 5 minutes. Flip the salmon and sauté for 3 to 5 minutes more. Remove the salmon to a plate. Add the butter to the pan, then add the corn pepper relish to the pan and sauté for 2 to 3 minutes. Serve the salmon topped with the corn pepper relish.

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Chocolate Chip Skillet Cookie

For our sixth wedding anniversary, I got C an iron skillet filled with cheesecake truffles. There was a mix-up from Amazon and the skillet was delivered to our neighbor, long story short, I ended up with two 8" skillets.  I use the skillets for making steaks (one makes a blood rare steak for me, the other a medium steak for C.)   The skillet mix-up was a win-win, even though I worried whether I would have any gift for C at the time.  This cookie may be my new favorite use of the skillet.  And be warned, the "careful" in the instructions when stirring in the flour is not a stern enough warning.  I had lots of fun cleaning flour from my stovetop.

Chocolate Chip Skillet Cookie
from Sophistimom

1 stick (8 tablespoons) unsalted butter
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 ½ cups unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup chocolate chips

Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chips. Place in the oven for 20 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

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