Chicken w/ Blueberry Sauce & Blue Cheese

SAUTEED CHICKEN 

with BLUEBERRY SAUCE & BLUE CHEESE

2 boneless, skinless chicken breasts halves
1 Tblsp olive oil
1/2 tsp kosher salt, divided
1/4 tsp black pepper
1 Tblsp shallots, minced
1/4 cup dry Maderia or sherry
3/4 cup fresh or frozen blueberries
1/4 cup low-sodium chicken broth
1 Tblsp balsamic vinegar
1 tsp brown sugar
1/4 tsp red pepper flakes (optional)
2 tsp crumbled blue cheese

• Pound each piece of chicken between plastic wrap to a thickness of 1/2 inch using a meat mallet. After pounding, cut each chicken breast into 2 pieces. 
• Heat 2 tsp oil in a saute pan over medium-high heat. Season chicken with salt and pepper. Saute chicken on both sides until cooked through, 6 minutes. Transfer chicken to a plate; tent with foil.
• Saute shallots in pan with 1 tsp oil over high heat, 1 minute. Deglaze the pan with Madeira, cooking until liquid is nearly evaporated.
• Add blueberries; simmer until berries start to burst, about 2 minutes. Add broth, vinegar, brown sugar, pepper flakes, and remaining 1/4 tsp salt.
• Crush blueberries with a potato masher; simmer 2 minutes.
• Place 2 chicken pieces on each plate. Top servings with blueberry sauce; garnish with blue cheese.

recipe directly from Cuisine Lite Spring 2013 magazine

GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with

CINNAMON BOURBON GLAZE

FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

• Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
• Cream butter and sugar until light and fluffy; beat in egg. 
• Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
• Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

• Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
• Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

• Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
• Remove from heat; cool to room temperature. 
• Beat in whipping cream and bourbon. 

Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.

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Blueberry Cream Cheese Monkey Bread

BLUEBERRY CREAM CHEESE

MONKEY BREAD

2 (11 ounce) packages Pillsbury Thin Crust Pizza Dough (22 ounces total)
1 cup blueberries
3 tablespoons sugar
1 (8 ounce) package of cream cheese, room temperature

• Preheat oven to 350 degrees F.
• Spray 11-inch spring foam pan and set aside.
• Place the blueberries, 1 tablespoon sugar and cream cheese in a food processor, and process until smooth.
• Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.
• Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.
• Roll up both dough sections into a log -- jelly-roll style.
• Trim off the ends of each roll to make them neat, and then, Cut each roll into 15 1-inch pieces.
• Place each piece of dough into prepared round or bundt pan, placing them side-by-side in concentric circles until entire pan is filled.
• Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.
• Serve immediately.

Icing:

• Mix a little of the filling left over with 1/4 cup powdered sugar and add a couple drops of milk at a time until you get the right consistency.

recipe from Amazing Moms.com

FBF: Blueberry Muffins

FLASH-BACK FRIDAY

BLUEBERRY MUFFINS

click on image to see full post from 8/23/11

FBF: Canning: Blueberry Jam

FLASH-BACK FRIDAY

CANNING: BLUEBERRY JAM

Click on image to see full post from 7/21/11

Grilled Salmon with Blueberry Sauce

For Salmon:
6 Salmon Fillets (individual serving size) if you are using cedar sheets, OR 1 salmon fillet, uncut, skin on if using cedar plank
Olive Oil
Kosher salt 

For Sauce:
1 cup fresh blueberries
2 tablespoons balsamic vinegar
1 tablespoon sugar
½ cups chicken broth
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoons butter
Salt And Pepper, to taste

• Soak cedar planks or sheets in water for 30 to 45 minutes. I used sheets and I knew they were ready when they could bend and tie around the salmon. [see picture below]


• Rub salmon with oil and sprinkle with salt. Wrap sheets around salmon, or place salmon on the plank and grill on low for 10 minutes, turning once if in sheets, OR grill on low for 15 minutes if on plank, or until it turns opaque.

For Sauce:

• In sauce pan, saute shallots and garlic in butter until tender, remove from heat.


• In another small sauce pan, cook blueberries, vinegar, broth and sugar until reduced by half (about 20 min). Strain with a mesh strainer, and combine liquid with onion mixture and add salt and pepper to taste.


• Serve sauce over the salmon. Great with asparagus and noodles!

Berry Smoothie

1 medium banana
1 can (6oz) Pineapple Juice
1 cup blueberries
1 carton (6 oz) blueberry yogurt
whipped cream (for topping)

• In a blender, process until smooth. Top with whipped cream and blueberries.

Waffle Cup Delights

This is a simple treat for everyone! You can do SO MANY different things with it--so have FUN with it!

WAFFLE CUP TREATS

Waffle Cups
Vanilla instant pudding
Fresh Fruit
Powdered sugar

Make the pudding and let it set for just a min, then fill up the cups.  Let it set a few minutes more and top with the fresh fruit. Sprinkle a little powdered sugar on top and whooola! These were a big hit in our house!

I would love to hear what combinations you would put together!

Blueberry Muffins

Believe me when I say these are the BEST blueberry muffins EVER! I've tried many, many different recipes, but I always end up coming back to this one. So its the best!

[THE BEST] BLUEBERRY MUFFINS

2 cups flour
1 tblsp baking powder
1/2 tsp salt
1/4 tsp grated nutmeg
2 large eggs
1 cup milk
1/3 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1 tsp vanilla
1-1/2 cups blueberries (fresh or frozen)

Preheat oven to 400 degrees F.

Whisk flour, baking powder, salt and nutmeg together in a medium bowl. In a separate bowl, whisk together eggs, milk, sugar, butter and vanilla. Gently fold in the blueberries.

Divide between the [12] muffin cups. Bake for 18 minutes, or until toothpick inserted in the middle comes out clean.

Make one dozen.

2 Days left to enter!

W/W & Daring Bakers Challenge: Fresh Frasiers

WORDLESS WEDNESDAY

Just another tea-party picture

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Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

FRESH FRASIERS

Click HERE for the full printable recipe.

  

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Blog Hops....

   

  

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EXTRA ENTRY FOR GIVEAWAY!

Scan this code with a QR reader and follow instructions it gives you!

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Canning: Blueberry Jam

Jam has got to be my favorite thing to eat....like EVER. Click for my Strawberry Jam, Orange Jam, and Squash Relish recipe, and linked up with images below. This one is very similar (same concept).

BLUEBERRY JAM

Click HERE for printable recipe

7 cups white sugar
6 cups blueberries
2 packages of pectin (3 oz each)
6 pint-size jars
[I doubled mine and got 13 pint jars made. Have 1 or 2 extra jars ready just in case.]
Boil a large pot of water with jars, lids and rims inside. If you don't want to put jars in the boiling water, sterilize through the dishwasher and then pour boiling water inside them to keep hot for next step.

Measure out 7 cups white sugar, set aside.
Measure out 6 cups of blueberries and pour them into large sauce pan. Start mushing them immediately [it gets harder with more liquid in it]. That's a technical word, right? Slowly stir in sugar and bring to a boil and stir until sugar has been dissolved.

Add pectin, boil hard for 1 minute, then let sit for 10 minutes off heat.
Dump water out of jars, and fill them with blueberry mixture, using a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]

The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.


Click HERE for printable recipe


click HERE for printable canning tips

Blueberry Crumble Pie

This is a fabulous recipe. However, the crust takes a ton of time and I would suggest just getting a pre-made crust from the store. There wasn't anything special about it. So I've edited this recipe as such.

BLUEBERRY CRUMB PIE

Filling and topping:
2/3 cup plus 3 tblsp sugar
2 1/2 tblsp cornstarch
1 tsp finely grated lemon zest plus 2 tblsp fresh lemon juice
5 cups (1lb 10oz) fresh blueberries
3/4 cup all-purpose flour
3 tblsp light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 tblsp unsalted butter, melted, cooled slightly

Thaw out pie crust (if frozen)

For the filling: whisk 2/3 cups sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let the filling stand, tossing occasionally, until berries release their juices, 20 to 30 minutes.

Whisk flour, remaining 3 tblsp sugar, brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.

Preheat oven to 375 degrees F.

Spoon blueberry filling into crust, then sprinkle topping over.

Bake pie until filling is bubbling and topping is golden, about 1 hour. Cover with foil after 30 minutes if browning too fast.

Let pie cool on wire rack.