Oven Baked Blueberry Pancake!


I was looking for something different to do for breakfast. I never make pancakes at home so decided to try it. Like omelets, pancakes are something that can be customized and changed up. I just purchased some a pint of fresh blueberries from the store so I though I would use that. I was inspired by the following recipe.

oven baked pancake

To make the batter, the following ingredients were needed:

  • 4 tbs unsalted butter
  • 1 1/2 cup all-purpose flour
  • 1 tsp salt 3 eggs
  • 1 1/3 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • powdered sugar, for sprinkling

At the time, I was short on vanilla and baking powder, so I will admit that I used Bisquick Shake n Pour for my batter.


  • Take a cast iron skillet (I used a 10″) and put it in a 450 degree oven with 4 tbsp of unsalted butter, allowing it to melt
  • Once the butter has melted, pour in the batter.
  • Once the batter is spread evenly throughout the pan, sprinkle whatever berries you have on top (I used blueberries)
  • Bake for 12-15 minutes until top starts to brown
  • I used a toothpick to check the inside of the pancake for doneness.
  • Sprinkle powdered sugar…the finished product was so moist I barely used any syrup.

Now I am armed with vanilla and baking powder to create my next pancake from scratch.

So long to Garcia’s in Round Rock, Texas

Garcia's chips and dip

I love Mexican food. We now live in Austin proper, but when we lived in Round Rock (just North of Austin) we used to frequent this little family owned place called Garcia’s. They had all you can eat enchiladas for $7.00 some weeknights and really great nachos.Garcia's nachos

I love when the nachos are laid out on a plate with the toppings on each chip rather than a pile of nachos with all the toppings on top with ensuring that each chip would have some flavor. Sadly, this restaurant has closed and I have been hard pressed to find another restaurant that will satisfy my cravings for delicious nachos and enchiladas.




Fall is upon us…Pumpkin time!

Some of my favorite foods from home…

Here are some of the foods I love from New Orleans…

Shrimp Po’Boy in Austin

Shrimp Po'Boy at Louisiana Longhorn CafeThis is one of my favorite meals, a fried shrimp poboy with a side of creamy broccoli and cheese. Being from New Orleans, I love a good sandwich. And you can’t have a good sammie without French Bread, or a po’boy, short for poor boy.

Po’boys originated in New Orleans in 1929. During a streetcar strike, a restaurant owner served the picketing streetcar workers, or “poor boys” as he called them, sandwiches and that is allegedly how the sandwich got its name (Edge, 2009).

John T. Edge, “Saving New Orleans Culture, One Sandwich at a Time”, New York Times (2009/11/11).

Swedish Pancakes with Lingonberries

Swedish Pancakes with LingonberriesBreakfast at the Original Pancake House in Austin, Texas: Swedish Pancakes with lingonberries with a side of home fries.

Salmon with Eggplant and Arugula topped with Alfredo

I stopped at the local farmer’s market on Wednesday where there was an assortment of vegetables including fresh organic eggplant, arugula, basil, tomatoes, potatoes and so much more. I ended up buying some small eggplant, arugula and some basil. Of course, I knew not what I would do with these items…I just knew that the veggies were appealing and the prices were great!

My next stop was to the seafood market where I got some beautiful wild Salmon. I love salmon. The intense color and the Omega-3 goodness of that fish gets me so excited. As I left the market with salmon in hand, I knew what to make for dinner!

Here is the recipe for Baked Salmon atop Arugula with Eggplant and Alfredo (photo courtesy of Maria Takumi)


  1. salmon, but works with rainbow trout as well, for their mild flavor
  2. heavy whipping cream, 1 pint
  3. parmesan cheese, 8 oz, shredded
  4. arugula or other greens such as spinach
  5. red wine vinegar
  6. extra virgin olive oil
  7. 2 fresh lemons
  8. stick of butter
  9. 4 small eggplants or 1 large eggplant
  10. salt, to taste
  11. pepper, to taste
  12. basil, to garnish
  13. parsley


Preheat the oven to 350 degrees for the fish

Season the fish with a little salt, pepper, olive oil and lemon juice. Make sure that your pan is non-stick or sprayed with Pam or brushed with olive oil to avoid sticking. I also like to add a couple of lemon slices on top of the fish.

Once the oven is ready, place the fish inside. I don’t like my salmon overly done, so I cook it for about 20 minutes or so.


While the fish is cooking thinly slice the eggplant into rounds and sprinkle with salt to get the bitter taste out. You will notice that the eggplant will start to sweat after awhile. That is the salt removing that bitter taste. Coat a dish with oil and season eggplant with salt, pepper and lemon juice and place in oven until the edges begin to wrinkle

Alfredo sauce:

For the alfredo sauce, get a skillet. Turn on med to med hi heat. Add 1 pint of heavy whipping cream, and one stick of butter. Stir until butter melts into cream. I like to add a drop of Zatarain’s liquid crab boil for extra kick. Add shredded parmesan, not grated. You can find shredded parmesan (shredded melts well) in the cheese section of your local grocer. If you have time, you can grate your own (it is less expensive). Add the cheese to the sauce and stir continuously but slowly letting the cheese dissolve into the sauce. Add some pepper and parsley after the sauce has thickened.

To prep the arugula, wash it thoroughly, and place in a bowl. Toss with olive oil and balsamic vinegar and a little salt and pepper.

To plate: Place arugula on the plate. Top with a piece of salmon, add eggplant. Drizzle alfredo on top.

Note: Pasta can also be added to this dish. However, I was full without the pasta.


Salmon dinner

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