Showing posts with label blueberry. Show all posts
Showing posts with label blueberry. Show all posts

Sunday, November 20, 2011

Blueberry Bran Muffins

This has been an interesting week.  My nephew's girl friend went into the hospital for an emergency appendectomy and then my dad went into the hospital for breathing problems.  I coped by doing the usual - baking.  I was asked to make some muffins that had lots of fiber in them for my nephew's girlfriend as she was having some problems in that area after the surgery.  I did not want to make bland, dry muffins so I searched through many recipes and found this one.  It looked perfect.  It turned out excellent.  I even tried one and liked it.  I am not a fan of bran muffins.  Who is?  Anyway, if you want or need to make some muffins that are filled with fiber and taste, try these.  The recipe comes from  They are touted as being low fat but that was not my reason for making them.  They are moist and tasty bran muffins which is almost an oxymoron.  Oh, they are also quick and easy to make!

Yummy Blueberry Bran Muffins
Prep Time:  15 Minutes
Cook Time: 20 Minutes
Yield:  12 muffins


1-1/2 cups wheat bran
1 cup nonfat milk
1/2 cup applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries


1.  Preheat oven to 375 degrees F (180 degrees C).  Grease muffin cups or use paper muffin liners.  Mix together wheat bran and milk.  Let stand for 10 minutes.

2.  In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.  Beat in bran mixture.  Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.  Stir into bran mixture until just blended.  Fold in blueberries.  Scoop into muffin cups.

3.  Bake in preheated oven for 15 to 20 minutes, or  until tops spring back when lightly tapped.


The Creative Cook

Saturday, September 10, 2011

Blueberry Balsamic Pork Chops

I know that some of you don't like blueberries but I have a bunch of them still in my freezer. I also have several "bone-in" pork chops.  So I decided to make this recipe for dinner.  I know that the recipe recommends using boneless pork chops but I just cooked the bone-in ones a bit longer than suggested.  It worked out great!  Try this recipe.  I made it with Giada's Herbed Quinoa recipe that I got from Food Network's website.  I also served some zucchini but any side vegetable that you like is fine.  My son approved of the pork, the quinoa and the zucchini!

Serves 4

4 boneless center loin pork chops
3 tablespoons olive oil
2 cloves minced garlic
Salt and pepper to season
½ cup white wine or chicken stock
½ tsp thyme
¼ tsp freshly grated nutmeg
2 tablespoons balsamic vinegar
1 cup blueberries, fresh or frozen
1 tbsp brown sugar
3 tablespoons lemon juice
¼ cup crumbled blue cheese
3 tablespoons butter

Season the pork chops with salt and pepper. Pan fry the pork chops in the olive oil and garlic until completely cooked about 4-5 minutes per side. Hold the pork chops in a warm oven. 

Put the blueberries, balsamic vinegar, wine (or stock), thyme, nutmeg and brown sugar in a non-reactive pan.  Bring the sauce to a boil.  Simmer to reduce the volume of the sauce by half. Add the lemon juice and butter and simmer for an additional minute or so until the sauce slightly thickens.  Season with salt and pepper to taste and spoon the sauce over the cooked pork chops.  Sprinkle each pork chop with Blue Cheese.  


Wednesday, July 13, 2011

Blueberry Buckle

This recipe is looks amazing.  It from one of our favorite Food Network chef's, Alton Brown.  

Blueberry Buckle
Recipe courtesy Alton Brown, 2007
Prep Time:  25 min
Inactive Prep Time: 10 min
Cook Time:  35 min
Level:  Easy
Serves:  1 (9-inch) cake


For the cake:
·         Nonstick cooking spray
·         9 ounces cake flour, approximately 2 cups
·         1 teaspoon baking powder
·         1/2 teaspoon kosher salt
·         1/2 teaspoon ground ginger
·         2 ounces unsalted butter, room temperature
·         5 1/4 ounces sugar, approximately 3/4 cup
·         1 large egg
·         1/2 cup whole milk
·         15 ounces fresh whole blueberries, approximately 3 cups

For the topping:
·         3-1/2 ounces sugar, approximately 1/2 cup
·        1-1/2 ounces cake flour, approximately 1/3 cup
·        1/2 teaspoon freshly ground nutmeg
·         2 ounces unsalted butter, chilled and cubed

For the cake:

Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.


Tuesday, July 12, 2011

Blueberry Sticky Buns

This recipe is from SparkRecipes.  The recipe states that it is from the Food Nework website.  They look delicious!  

Blueberry Sticky Buns
Nutritional Info
Fat: 13.7g
Carbohydrates: 45.7g
Calories: 309.1
Protein: 5.9g


• 2 teaspoons dry active yeast
• 4 tablespoons warm water
• 1/2 cup milk, room temperature
• 1 egg room temperature
• 2 tablespoons sugar
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 1/2 cup cream cheese, room temperature

• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar
• 3 tablespoons maple syrup
• 1 tablespoon cinnamon
• 2 cups fresh or frozen blueberries



1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.

2. Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.

3. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draft-free place.

4. Preheat oven to 350 F.

5. On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.

6. Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm.


1. Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.

Number of Servings: 12

Recipe submitted by SparkPeople user MRSMILESTONES.

Monday, July 11, 2011

Grilled Salmon with Savory Blueberry Sauce

Here is another savory blueberry recipe.  It is my last one for now. The next few will be for sweet or semi-sweet blueberry items.  What I have learned in my quest for blueberry recipes is that you can make a sauce for just about any meat you want to eat with blueberries.  I will have to see if I can find anything for grilled veggies like Mushrooms with Blueberry Sauce or something like that.    This is a good one for a summer barbecue. 


Servings:  4


½ cup chicken stock
¼ cup balsamic vinegar
¼ cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
¼ cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (8 ounce) salmon steaks
2 tablespoons olive oil
Salt and pepper to taste


1.      Pour ½ cup chicken stock, vinegar, orange juice, and honey into saucepan.  Bring to a boil over high heat, reduce to medium.  Dissolve cornstarch in ¼ cup of chicken stock and stir into simmering sauce.  Cook and stir until the sauce thickens and turns clear, about 1 to 2 minutes.  Stir in the blueberries and chives.  Keep warm over low heat.

2.       Preheat grill to medium high heat.

3.       Brush salmon with oil.  Season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side.  Serve with blueberry sauce.


Saturday, July 9, 2011

Blueberry Barbecue Sauce

Here are two different types of Blueberry Barbecue Sauces.  One is a quick version and the other is for the slow cooker.  They look great!

Servings:  3 cups
Ready in: 30 minutes

2-2/3 teaspoons vegetable oil
1/3 cup minced onion
1-1/3 tablespoon minced fresh jalapeno Chile; seeded
1/3 cup ketchup
1/3 cup rice wine vinegar
4 tablespoons light brown sugar
4 tablespoons Dijon mustard
1-1/3 teaspoon Tabasco sauce
2-2/3 cups blueberries, frozen or fresh
Fresh ground black pepper

Heat the oil in a non-reactive saucepan.  Add the onion and jalapeno and cook over moderate heat, stirring until wilted, about 3 minutes.  Add the ketchup, vinegar, sugar, mustard and Tabasco.  Bring to a simmer.  Add the blackberries and simmer over low heat, stirring until thickened, about 10 minutes.  Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper.   Serve at room temperature.

Use on:  any kind of beef, steak, hamburger, pork, chicken.

The sauce can be refrigerated for up to one day.

Servings:  4 cups
Ready in: 30 minutes

1 Tablespoon olive oil
1 small yellow onion, minced
2 garlic cloves, smashed
1/4 cup zinfandel wine (or other sweet wine)
1/3 cup cider vinegar
2-1/2 pints (5 cups) fresh blueberries
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
Red pepper flakes (large pinch or to taste)
Fresh ground black pepper


1.        In a small skillet over medium heat, warm the oil; sauté the onion and garlic for 5 minutes or until softened
2.        Add the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
3.       Transfer mixture to a slow cooker and add in the remaining ingredients. 
4.       Cover and cook on Low for 6-8 hours or until thickened.
5.       If the sauce is not thick enough, remove the lid, turn the cooker to High and cook up to 30 minutes until it reaches the desired consistency.
6.       Puree with a hand-held immersion blender (or transfer to a food processor and process until smooth).
7.       Season with salt and pepper to taste.
8.       Let cool, transfer to a jar and store, tightly covered in the refrigerator up to 2 months.


Friday, July 8, 2011

Mulligan Stew with Blueberry Dumplings

This is another unusual blueberry recipe. It looks complex but the recipe states that it is not as difficult as it looks.  It sounds like it could be quite tasty.  I would try it just for the opportunity to taste vegetables that I have never eaten like rutabaga and parsnips.  I am not sure where allspice berries can be obtained.  I will have to look at the grocery store for all of these items before I plan to make it.   

Mulligan Stew with Blueberry Dumplings

This mulligan stew uses chicken as a base with rutabaga, potatoes, carrots, and parsnips, plus delightful blueberry dumplings. Do be sure you use the allspice berries. They complement the blueberry dumplings and connect them to the soup. If you must, you may substitute golden raisins for the blueberries. The recipe length may look daunting, but it is really quite easy to make.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes

1 (3-1/2 to 4 pounds) chicken, cut in pieces
1 Tablespoon unsalted butter
1 Tablespoon wild vegetable oil such as safflower
Salt and fresh ground pepper
2 bay leaves
4 fresh thyme sprigs
4 allspice berries
1 medium rutabaga, peeled and cut in 1/2-inch cubes
1 large potato, peeled and cut in 2-inch cubes
4 small carrots, peeled and cut in 1/2-inch cubes
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 egg, beaten
3 Tablespoons unsalted butter, melted
2/3 cup buttermilk
1/2 cup wild blueberries fresh or frozen or 1/4 cup golden raisins coarsely chopped
2 cups green peas, fresh or frozen
3 small parsnips, cut in 1/2-inch cubes

Rinse chicken well and pat it thoroughly dry.

Heat the butter and oil in a large (at least 8-quart) heavy stockpot or Dutch oven over medium-high heat. When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when you turn the pieces. Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch.

Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan. Add enough water to just cover the chicken. Then add bay leaves, thymeallspice  and rutabaga. Cover, leave the heat at medium-high, bring  to a boil. Cook until rutabaga is nearly soft through but still somewhat crisp, about 10 minutes. Add the potatoes and the carrots, cover, and cook until carrots are nearly tender, about 15 minutes.

While the stew is cooking, make the dumpling dough. To do this, sift the flour, baking powder, 1 teaspoon salt, baking soda, and nutmeg together into a medium-size bowl. Make a well in the middle and add the egg, melted butter, and buttermilk. Mix them together in the well with a small whisk, a fork or your fingers. Working quickly, incorporate the dry ingredients to make a fairly stiff dough.  Fold in the blueberries or raisins.

Adjust the seasoning of the stew and make sure it is boiling merrily, then stir in the peas and parsnips. Next, one heaping tablespoon at a time, drop the dumpling dough on top of the stew so the dumplings are not touching. Cover, and cook just until the dumplings are puffed and cooked through, no longer than 15 minutes. Check them occasionally to be sure they do not overcook and become dry.

To serve mulligan stew, cut through the dumplings with a serving spoon, and ladle the chicken and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves). Place the dumplings on top; serve immediately.

Yield: 8 servings 

Thursday, July 7, 2011

Blueberry Soup

This recipe comes from the Epicurious website. It was originally published in the February 1995 issue of Bon Appétit magazine.  The article says that the recipe is a simple version of a Scandinavian fruit soup.  It can also be served as a sauce over ice cream, frozen yogurt or pudding.  I have been wanting to try a cold fruit soup.  It sounds perfect for a summer dinner.  

Blueberry Soup
Bon Appétit February 1995
Yield:  2 Generous Servings

1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2-1/4 inch thick lemon slices
1 cinnamon stick
Pinch of Salt
½ teaspoon vanilla extract
Lemon Wedges

Low-fat vanilla yogurt or frozen vanilla yogurt


Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves.  Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes.  Discard lemon slices and cinnamon stick.  Puree half of soup in blender or food processor.  Transfer all of soup to medium bowl and refrigerate until very cold.  (Can be prepared 2 days ahead.)

Divide soup between 2 bowls or large goblets.  Serve with lemon wedges and dollop of vanilla yogurt.


Wednesday, July 6, 2011

Blueberry Potato Salad

This is one of the most unusal blueberry recipes I found.  It sounds good to me, though.  I am not sure why.  The color contrast of the blueberries and the white of the potatoes would be interesting on a plate.  I am definitely going to try this recipe.

Blueberry Potato Salad
Servings:  8
¼ cup white wine vinegar
1 tablespoon olive oil
½ teaspoon sugar
½ teaspoon salt
½ teaspoon dried basil (crushed)
1/8 teaspoon freshly ground black pepper
4 cups potatoes cooked and sliced
1 cup fresh blueberries
½ cup cucumber, diced
½ cup carrot, shredded
2 tablespoons scallions, chopped
2 tablespoons parsley, chopped
1.       Combine vinegar, oil, sugar, salt, basil, and pepper the blend well.
2.       Combine dressing with the potatoes and mix well.
3.       Stir in the blueberries, carrots and cucumber.
4.       Sprinkle with chopped scallions and parsley.
5.       Serve.


Tuesday, July 5, 2011

Turkey with Blueberry Pan Sauce

According to EatingWell Magazine, blueberries have just the right mix of acid and pectin so that they’re terrific in both sweet and savory dishes.  They work especially well with thyme.  So, this easy turkey sauté can be a delight whenever the berries are in season.   To make this dish into a meal, dress some quick-cooking barley with lemon and pepper and offer steamed green beans on the side.

Turkey with Blueberry Pan Sauce
from EatingWell:  August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2005)
Servings:  4
Total Time:  40 Minutes


¼ cup all-purpose flour
¾ teaspoon salt, divided
½ teaspoon freshly ground pepper
1 pound turkey tenderloin
1 tablespoon extra-virgin olive oil
¼ cup chopped shallots
1 tablespoon chopped fresh thyme
2 cups blueberries
3 tablespoons balsamic vinegar


1.       Preheat oven to 450 degrees F.  Whisk flour, ½ teaspoon salt and pepper in a shallow dish.  Dredge turkey in the mixture.  (Discard any leftover flour.)

2.      Heat oil in a large ovenproof skillet over high heat.  Add the turkey, cook until golden brown on one side, 3 to 5 minutes.  Turn the turkey over and transfer the pan to the oven.  Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes.  Transfer the turkey to a plate and tent with foil to keep warm.

3.      Place the skillet over medium heat.  (Take care; the handle will be very hot.)  Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute.  Add blueberries, vinegar and the remaining ¼ teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes.  Slice the turkey and serve with blueberry pan sauce.


Monday, July 4, 2011

Blueberry Lemonade & Blueberry-Lemon Iced Tea

Recipe Courtesy of Bobby Flay
Servings:  4

3 cups blueberries
¾ cups sugar
2 cups freshly squeezed lemon juice
3 cups cold water
Ice cubes


Place the blueberries and sugar in a blender and puree.  Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice-filled glasses.

Yield:  Makes 5 Cups


1 (16 oz.) package frozen blueberries
½ cup fresh lemon juice
4 cups water
3 family-size tea bags
¾ cup sugar


Bring 1 (16 oz.) package frozen blueberries and ½ cup fresh lemon juice to a boil in a large saucepan over medium heat.  Cook, stirring occasionally, 5 minutes.  Remove from heat and pour through a fine wire-mesh strainer into a bowl using back of spoon to squeeze out juice.  Discard solids.  Wipe saucepan clean.

Bring 4 cups water to a boil in same saucepan; add 3 family size tea bags, and let stand 5 minutes.  Remove and discard tea bags.  Stir in ¾ cup sugar and blueberry juice mixture. Pour into pitcher, cover and chill 1 hour.  Serve over ice.


Sunday, July 3, 2011

Blueberry Salsa

Blueberry Salsa
Kristen Swensson Sturt
Serves 4 to 6

  • 2 cups fresh blueberries, coarsely chopped
  • 1 medium shallot, finely chopped
  • 1 jalapeno, seeded and minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon salt
Combine ingredients in a small bowl and let sit for twenty to thirty minutes for flavors to blend.
Serve with tortilla chips or over grilled meat as a relish.

Blueberry Salsa
Julie Foster, Norcross, Georgia, Southern Living 

  • 2 cups chopped fresh blueberries
  • 1 cup whole fresh blueberries
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chopped fresh cilantro
  • 2 seeded and minced jalapeño peppers
  • 1/3 cup diced red bell pepper
  • 1/4 cup chopped onion
  • 1/2 teaspoon kosher salt

  • Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.

Friday, July 1, 2011

Mushroom & Blueberry Balsamic Pot Roast

Mushroom & Blueberry Balsamic Pot Roast

1 whole (3 to 4 lbs.) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
1 heaping cup of baby carrots or 6 large carrots
1 cup mushrooms, sliced thick (optional)
4 cloves garlic, sliced thin
½ cup balsamic vinegar
½ cup beef broth
¼ cup tomato sauce
2 cups fresh blueberries
2 tablespoons fresh thyme, or more to taste
2 tablespoons fresh rosemary, or more to taste
Salt and pepper to taste

Drizzle olive oil over roast.  Generously rub the roast with salt and pepper.

Pre-heat oven to 275 degrees.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut two onions in quarters and cut 6 carrots into 2-inch slices (you can peel the carrots, but you don’t have to).  When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other.  Remove the onions to a plate.  Add the carrots into the same pot and toss them around a bit until slightly browned, about a minute or two.  Add a little more olive oil to the pot if necessary and add mushrooms and sliced garlic.  Toss the pot until the mushrooms just begin to brown, remove the mushrooms to a plate.

If needed, add a bit more olive oil to the pot.  Place the meat in the pot and sear it for about a minute on all sides until evenly browned.  Remove the roast to a plate.

With the burner still on high, add balsamic vinegar and beef broth to deglaze the pan, scraping the bottom with a whisk until all the brown bits are up.  Add tomato sauce and blueberries.  Bring to a boil and lower the heat to a simmer.  Allow the berries to cook for about 3 to 4 minutes until they plump, then using the back of your spoon, mash some of the berries against the side of the pot. 

Place the roast back in the pan; add in the onion, mushrooms and carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, and then roast in 275 degree oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


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

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.