Mid-Atlantic Regional Meal 2016 (Siobhan)

~Mid-Atlantic Regional Meal~

We finished our second region in geography: the Mid-Atlantic. We had fish as our main course this month, and we had some very yummy side dishes and dessert!

(As always, recipes are linked under the photos)

Roasted Potatoes

Click here to see our 2014 Mid-Atlantic Regional Meal post

Asparagus with Gorgonzola

We had two types of fish: maple glazed salmon and parmesan tilapia.

Click here to print out our maple glazed salmon recipe.

Click here to print out our parmesan tilapia recipe.

Tilapia Recipe by: Stephanie O'Dea

Dessert was a sweet potato pie with marshmallow meringue. It was incredible! Everyone was very skeptical about sweet potato pie, because we are huge pumpkin pie lovers, but it was SO good.

Click here to print out our sweet potato pie with marshmallow meringue recipe.

Recipe by: Meseidy

I hope you enjoyed our Mid-Atlantic Regional Meal post. Click here to see our last regional meal post (New England)

Blueberry Pancakes By: Siobhan

~Blueberry Pancakes~

Yesterday we went to Newfound Lake and picked four cups of blueberries. We decided to make half of them into these delicious pancakes.

This recipe is one we adapted from The Pioneer Woman blog. 

Ingredients

• 3 cups Cake Flour
• 2 Tablespoons (additional) Cake Flour
• 1/2 teaspoon Salt
• 2 Tablespoons (generous) Baking Powder
• 3 Tablespoons Sugar
• 3 cups Milk 
• 2 whole Lemons (or 1/2 cup lemon juice)
• 2  Eggs
• 3 teaspoon Vanilla
• 4 Tablespoons Butter, Melted
• 2 cups Blueberries
•  Extra Butter
•  Maple Syrup

Mix together the cake flour, salt, baking powder, and sugar. Set aside.

Mix together the milk and lemon juice. Let sit for 5 minutes.

Add in eggs, vanilla, and butter. Pour into the dry ingredients and mix together.

Gently stir in the blueberries.

Pour batter 1/4 cup at a time onto the griddle.

Serve with maple syrup and whipped cream!

Enjoy!

Pots de Creme By: Connor and Siobhan

 ~Pots de Creme~

Tert gets most of the credit for us making this recipe. He found it in our Pioneer Woman cookbook and wanted to surprise Mom and Dad with it. We had all the ingredients on hand, so he and I decided to try it out. It was both delicious and easy.

Tert took most of the following pictures. He LOVES taking pictures and is turning into quite the little photographer!

 

Ingredients

(Yields 8 small dessert bowls)

• 12 ounces Semi-Sweet Chocolate Chips
• 4 whole Eggs, Room Temperature
• 2 teaspoons Vanilla Extract
• 1 pinch Salt
• 8 ounces, strong, very hot Coffee

 First dump the bag of chocolate chips into your blender.

 Add your room temperature eggs.

 Add in the eggs, vanilla, and a pinch of salt. Pulse about 10 times, then immediately start pouring in the very hot coffee. This will mostly melt the chocolate chips.

Continue mixing until the mixture is smooth, then pour into little dessert bowls. Place on a tray and refrigerate for 2-3 hours or until fully set up and chilled.

Top with a sprig of fresh mint or whipped cream and enjoy!