Thursday, June 30, 2011

Blueberry Mushroom Risotto

I found this recipe on a Villanova website.  The author noted that the recipe originates from an issue of Australian Vogue in August/September  1993.  It is such an unusual recipe that I could not resist including it in my savory blueberry collection.

Purple Rice (Blueberry Mushroom Risotto)


1 cup Arborio rice
2 T olive oil, roughly
1 medium onion, finely chopped

1/2 lb mushrooms, sliced finely
salt and pepper to taste
1 cup blueberries
3/4 cup dry white wine
4 simmering cups chicken or vegetable broth

1/3 cup freshly grated Parmesan
1 T butter


1.    Boil 4 cups of broth.

  1. Sauté the onion in olive oil until soft, then over high heat Sauté the mushrooms until they start to sweat.
  2. Add the salt and pepper.  Continue stirring until the liquid evaporates.
  3. Stir in the blueberries and rice.  Stir for about 1 minute, then pour in the wine until it evaporates.
  4. Add the boiling broth a cup or half cup at a time for about 3 1/2 cups.
  5. Do a taste test at around 20 minutes after the boiling broth phase.
  6. If passed (the test), remove from the heat, add the butter and cheese and stir it all up. If not, add last half cup of broth and continue to stir until rice is al dente.
  7. Serve immediately with freshly ground pepper and Parmesan cheese at the table.


  1. Risotto Rosa con Fungi, Australia Vogue Aug/Sep 93, p. 141.

Wednesday, June 29, 2011

Wild Blueberry Sauteed Mushrooms & Wild Blueberry Maple Atlantic Salmon

These recipes come from the Granite Town Farms website.  Granite Town Farms sells gourmet foods.  The recipes sound simple and delicious!  Click on this link to see why wild blueberries are healthier that cultivated blueberries.  Now I understand why people will pull over on the side of a road to pick berries!  Still, that seems a bit risky to me.

Wild Blueberry Sauteed Mushrooms Served with Wild Blueberry Atlantic Salmon
(by Jessica Stevens)

Wild Blueberry Sauteed Mushrooms

2 cups Mushrooms
¼ cup Wild Blueberries
1/3 cup White Wine
¼ cup Butter
1/3 cup Heavy Cream
Salt and Pepper to Taste

1. Heat frying pan, then add butter, mushrooms and wild blueberries. Saute until soft.
2. Then add salt, pepper and white wine. Saute for 5 min.
3. Then add cream and simmer 5 min more.
4. Place sauteed mushrooms on plate and top with Wild Blueberry Maple Atlantic Salmon

Wild Blueberry Maple Salmon
(Served with Wild Blueberry Sauteed Mushrooms)
By Jessica Stevens

2 portions Atlantic Salmon
1 cup Wild Blueberry Maple Syrup
¼ cup Soy Sauce
1-2 pieces candied ginger

1. Mix soy sauce, Wild Blueberry Maple Syrup, and finely chopped ginger.
2. Pour over Salmon portions (or favorite meat) and let sit for 1 hr. Turn first ½ hr.
3. Bake Salmon for 15 min at 350 F.


Tuesday, June 28, 2011

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

Here is another good one from Eating Well magazine.

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

From EatingWell:  August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)

Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes



  • 1 1/2 teaspoons canola oil
  • 1/2 small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup bourbon
  • 1 cup fresh or frozen (not thawed) blueberries
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons molasses
  • Pinch of ground allspice

Filet Mignon

  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions


  1. To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
  2. Preheat grill to high.
  3. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.


Per serving : 309 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 67 mg Cholesterol; 16 g Carbohydrates; 25 g Protein; 1 g Fiber; 430 mg Sodium; 462 mg Potassium

Monday, June 27, 2011

Spinach Salad with Steak & Blueberries

I am a big fan of spinach salad.  I don't eat spinach often but this is my favorite way to eat spinach.  This looks to be a perfect summer recipe that I found on the website.

Spinach Salad with Steak & Blueberries
From EatingWell:  July/August 2010

Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes 4 servings, about 2 cups each Active Time: 30 minutes | Total Time: 30 minutes

1 cup fresh blueberries, divided
1/2 cup chopped walnuts, toasted (see Tips)
3 tablespoons fruity vinegar, such as raspberry vinegar
1 tablespoon minced shallot
1 teaspoon sugar
1/2 teaspoon salt, divided
3 tablespoons walnut oil or canola oil
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/2 teaspoon freshly ground pepper
8 cups baby spinach
1/4 cup crumbled feta cheese


Preheat grill to medium.

Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.

Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.

Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.

Per serving : 392 Calories; 26 g Fat; 5 g Sat; 7 g Mono; 50 mg Cholesterol; 11 g Carbohydrates; 29 g Protein; 3 g Fiber; 494 mg Sodium; 748 mg Potassium

Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


Sunday, June 26, 2011

Fileno al Mirtillio (Filet Mignon with Blueberry Steak Sauce)

This recipe is a copy cat of a steak sauce that is from a restaurant in Florence, Italy called Acqua al Due.  The recipe was created by Sara and posted on  There are many food bloggers posting about how wonderful this steak is.  It sounds absolutely yummy. 

Fileno al Mirtilio (Blueberry Steak Sauce)
based on original dish from Acqua al Due in Florence from Sara

3 tbsp. butter or margarine
2 small shallots (or 1 medium), finely chopped
2 tbsp. flour
¼ c. sherry vinegar
¼ c. ketchup
3 tbsp. dijon mustard
¼ c. orange juice
¼ c. molasses
½ tsp. dried thyme
2 c. fresh or frozen blueberries
¼ tsp. dried sage, crumbled
salt and ground pepper to taste

Melt butter in large skillet over medium heat. Add shallots and saute 3-4 minutes, until shallots are translucent, but not browned. Sprinkle in flour, stir to blend and cook, stirring constantly until the mixture begins to bubble.

Add - vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine. Add blueberries and stir to combine. Increasing head to medium-high, bring to a boil. Reduce to a simmer and cook, stirring often for about 15 minutes until the mixture is thickened and glossy.

Season with salt and pepper to taste. Cool then transfer the mixture to a food processor or blender and puree for 30-40 seconds until very smooth.

Grill filet fignon to your taste and pour blueberry steak sauce over steak.


Saturday, June 25, 2011

Savory Wild Blueberry Chicken Breasts

This time I found a recipe that is actually called a "savory" blueberry recipe! It sounds wonderful to me.  I don't have wild blueberries but I am going to try it with my regular blueberries.  I wonder what the difference is between "wild" blueberries and regular blueberries.  I am thinking that the wild ones would probably be smaller and maybe the taste would be more intense?  Either way, this recipe sounds great.  It comes from the website.  I also included a recipe for cajun spices in case you are like me and don't have a clue what cajun spices are.  I am a New York City/East Coast gal all the way so I am clueless as far as anything cajun.  

Savory Wild Blueberry Chicken Breasts
Servings:  4
Prep. Time: 10 mins.
Total Time: 30 mins.

½ teaspoon Cajun spices
4 boneless skinless chicken breast halves
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoons olive oil
1/3 cup red wine
2 cups wild blueberries
1 teaspoon grated fresh lemon rind
¼ teaspoon salt (optional)


1.        Dust chicken breasts with Cajun spices.
2.       Sauté in olive oil until brown and almost cooked through 7 to 10 minutes.
3.       (If thick, cover for 3 or 4 minutes more.)  Remove chicken breasts from pan and keep warm.
4.       In same pan, sauté garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
5.       Add red wine and cook down until most of the liquid is evaporated.
6.       Add Wild Blueberries, lemon rind and salt.
7.       Simmer for 5 minutes.
8.       (If blueberries are frozen, until berries are heated through.)  Add salt and pepper to taste.
9.       Let sit for 5 minutes, heat off, for flavors to blend.
10.   Spoon over chicken breasts and serve.

Cajun Spices Recipe

2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.


Friday, June 24, 2011

Chicken & Blueberry Pasta Salad

Here is another savory blueberry recipe that sounds perfect for a summer lunch or dinner.  It is from  I can't wait to try it.  I think that I will go pick more blueberries today so I can make all these great recipes. 

Chicken & Blueberry Pasta Salad
Servings: 6
Prep: 30 mins.
Total: 30 mins.

1 pound boneless, skinless chicken breast, trimmed of fat
8 ounces whole wheat fusilli or radiatore
3 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
¼ teaspoon salt

1.        Place chicken in a skillet or sauce pan and add enough water to cover; bring to a boil.  Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle.   Approximately 10 to 12 minutes.  Transfer the chicken to a cutting board to cool.  Shred into bite-size strips.
2.       Bring a large pot of water to a boil.  Cook pasta until just tender, about 9 minutes or according to package directions.  Drain.  Place in a large bowl.
3.       Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes.  Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4.       Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt.  Toss until combined.

Make Ahead Tip:  Add everything except the blueberries and dressing to the pasta salad.  Cover and refrigerate. 

Try using crumbled Blue Cheese instead of feta. 


Thursday, June 23, 2011

Pan-Fried Pork with Blueberries

Here is another yummy sounding savory blueberry recipe.  This one is from Rachael Ray's magazine website but was created by Tracey Seaman.  I don't know how healthy it is but it sure looks good.  The recipe also suggests that you can try it with chicken tenders or cutlets if you prefer.  

Pan-Fried Pork with Blueberries by Tracey Seaman

2 pounds boneless pork loin, cut crosswise into eighths
Salt and pepper
¼ cup flour
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1-3/4 cup reduced-sodium chicken broth
1 cup fresh blueberries
2 tablespoons butter

1.       In a medium bowl, season the pork with salt and pepper.  Add the flour and toss to coat. 
2.       In a large skillet, heat the olive oil over medium heat.  Shaking off any excess flour, add the pork to the skillet and cook, turning once, until browned, about 5 minutes.  Transfer to platter.
3.       Add the onions to the skillet and cook, stirring over medium-heat for 1 minute.   Add the chicken broth and blueberries,  bring to a boil and cook until reduced by half, about 5 minutes.  Stir in the butter and season with salt and pepper.
4.       Turn off the heat and return pork and any juices to skillet.  Divide the pork among 4 plates and spoon the sauce on top.

Try using chicken instead of pork.  Serve with buttered green beans.


Wednesday, June 22, 2011

Blueberry-Beef Burgers

On Sunday, which also happened to be Father's Day, we visited my sister and her family.  My sister has 4 beautiful blueberry bushes.  They are just bursting with fruit right now.  She let Bill and I pick a gallon size bag full of those beautiful blueberries.  The only thing she asked in return was that I post lots of blueberry recipes.  I have done a bunch of blueberry recipes in the past but most of those were of the breakfast/dessert variety.  I decided to seek out some unusual savory blueberry recipes for her.  Here is one that I am definitely going to try very soon.  It sounds yummy and healthy, too.  I found this recipe on the website which is part of Fitness Magazine.

I made these burgers last week.  They were moist and flavorful. I can't say that I noticed any particular "blueberry" flavor.  It was almost like we added some barbecue sauce into the burger meat.  It definitely was not sweet.  We all ate and enjoyed these burgers.

Blueberry-Beef Burgers
Servings:  4
Prep:  20 mins.
Total: 30 mins.

2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
12 ounces 90% lean ground beef

1.  Place bread in food processor and pulse into fine crumbs.  Transfer to a large bowl.  (No need to wash the work bowl.)
2.  Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed.  Scrape into the bowl with the breadcrumbs.  Add ground beef and mix well with a potato masher.  Divide the mixture into four equal portions.  Form into 1/2-inch  thick patties, about 4 inches in diameter.
3.  Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high.  If using the broiler, coat a broiler pan with cooking spray.  If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel.  Cook patties until browned and no longer pink in the center, about 4 to 5 minutes per side.  An instant-read thermometer inserted into the center should register 160 degrees F.  Serve immediately, with or without rolls and toppings.


Tuesday, June 21, 2011

Potato Cheese Casserole


6 large red potatoes, peeled and cut into ¾ inch cubes
2 cups cubed mozzarella cheese
1 (15 ounce) carton ricotta cheese
1 cup grated Romano or Parmesan cheese
1 cup sour cream
3 green onions, finely chopped
3 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 tablespoon minced fresh garlic
Salt and pepper
1-1/2 cups Swiss cheese, shredded and divided
1 cup shredded cheddar cheese
¼ teaspoon paprika

1.       Preheat oven to 350 degrees F.
2.       Butter a 13 x 9-inch casserole dish.
3.       Cook potatoes in boiling salted water for 10 – 12 minutes or until tender, drain, set aside.
4.       In a large bowl, combine the next  10 ingredients, and  1 cup Swiss cheese; mix well.
5.       Fold in the potatoes.
6.       Spoon into greased baking dish.
7.       Bake uncovered for 40-45 minutes, or until bubbly and lightly brown.
8.       Top with cheddar and remaining Swiss; sprinkle with paprika.
9.       Let stand for 5 minutes before serving.

Note: Fat-free and imitation sour cream and cheese products are not recommended for this recipe.


Sunday, June 19, 2011

Tex-Mex Casserole

Tex-Mex Casserole

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (16 ounces) tomato sauce or salsa
2 cups Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can refried beans (fat free)
1 cup sour cream
1 cup chopped olives
1 cup chopped chilies
1 cup corn
2 teaspoons chili power
2 cups rice, cooked


Preheat oven to 350 degrees.  Brown ground beef with the onion and garlic.  Add tomato sauce, simmer.  Mix sour cream with olives and chili powder

In a 9 x 13 inch pan, spread 1/2 cooked rice at the bottom of the pan.  Then layer meat mixture, sour cream mixture, refried beans and cheese.  Repeat.  Top with more cheese.  Bake for 35 to 45 minutes.  Serve with salsa and extra sour cream.


Saturday, June 11, 2011

Make Ahead Breakfast Casserole

This recipe is similar to the breakfast casserole I posted last week but it uses bacon and Swiss.  I made it but have not tried it yet.  It is frozen and will be used on Father's Day.  I can't wait to try it!

Make Ahead Breakfast Casserole
Prep Time:  20 minutes
Baking Time:  60 minutes


8 slices bacon, fried and crumbled
2 onions, sliced thin
12 slices white or French bread, quartered
1 cup shredded Swiss cheese
8 eggs
4 cups milk
1-1/2 teaspoons salt
1/4 teaspoon pepper


1.  Using the same pan, saute the onions until they are soft.  Remove from pan and let cool.
2.  Put 6 slices of bread, quartered in a greased 9" x 13" baking pan.
3.  Add  half of crumbled bacon, onion and cheese.  Spread evenly.
4.  Repeat layer of bread, bacon, onion, and cheese.
5.  Combine eggs, milk, salt and pepper.  Beat until mixed and pour over bread.
6.  Cover with foil or wrap and store in refrigerator over night.
7.  In the morning, uncover casserole and let stand at room temperature until oven is preheated.
8.  Preheat oven to 350 degrees and bake the breakfast casserole for 45 - 55 minutes.

Serves 6-8 people.


Monday, June 6, 2011

Janet's Rich Banana Bread

I don't know many kids that love banana bread.  Actually, I know exactly one.  That is my son.  He raves about this banana bread.  He has good taste.  It must be pretty good.

Janet’s Rich Banana Bread
Prep Time: 10 Minutes
Cook Time: 1 Hour
½ cup butter, melted (or coconut oil)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract (or more - 1-1/2 tsps.)
1-3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream (or Greek yogurt)
½ cup chopped walnuts (optional)
2 medium ripe bananas, sliced

1.      Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan.
2.      In a large bowl, stir together the melted butter and sugar.  Add the eggs and vanilla, mix well.  Combine the flour, baking soda and salt, stir into the butter mixture until  smooth.  Finally, fold in the sour cream, walnuts and bananas.  Spread evenly into the prepared pan.
3.      Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.