Espresso Chocolate Chip Banana Bread

This recipe comes from a cookbook called "Baked:  New Frontiers in Baking" via another cooking blog called Sweet Peas Kitchen.  It sounded so good to me that I couldn't resist making it.

Espresso Chocolate Chip Banana Bread

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ingredients:

1-1/2 cups mashed, very ripe bananas (about 4)

1/2 cup white sugar

1/4 cup (1 stick) unsalted butter, melted

1/4 cup whole milk (half and half or buttermilk can be substituted)

1 large egg

1-1/2 cups all-purpose flour

1 teaspoon instant espresso powder

1-1/2 teaspoon baking soda

1 teaspoon salt

1 cup (6 ounces) semi-sweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan.

2.  In a medium size bowl, mix well bananas, sugar, butter, milk and eggs until well incorporated.

3.  In another bowl, whisk together flour, instant espresso powder, baking soda and salt.  

4.  Mix together the dry and wet ingredients and stir until combined.  Combine the flour, baking soda and salt, stir into the butter mixture until  smooth. 

5.  Add chocolate chips.

6.  Pour the batter into the prepared pan and smooth the surface with a rubber spatula.

7.   Bake in preheated oven for 55-60 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.

Enjoy!

Corn and Potato Chowder

This is a combination of two Corn & Potato Chowder recipes that I found on various websites.  I adapted them to suit our taste.

Corn & Potato Chowder

Ingredients:

2-1/2 cups corn (frozen or canned)

2 cups diced potatoes, cut into 1/2-inch cubes

1 tablespoon butter

1/4 cup onions, finely chopped

3 cups reduced-sodium chicken broth

1 cup water

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

1 cup fat-free half and half

1 tablespoon minced garlic

1/2 package diced thick cut bacon (chopped)

1 tablespoon herbs de Provence

1/4 teaspoon cayenne powder

1 teaspoon minced fresh parsley

Chives and Grated Sharp Cheddar as Garnish (optional)

Salt and Pepper to taste

Directions:

1.   Simmer potatoes, bacon, onions and garlic in broth, water and butter until tender and the bacon is fully cooked.  

2.  When potatoes are tender, add half and half, corn and seasonings.  Continue to simmer on medium low for 15 - 20 minutes.  Soup should reduce and thicken.  Season with salt and pepper to taste.

3.  Sprinkle with Cheddar and chives.

Yields 6 Servings

Enjoy!

The Creative Cook

Root Beer Pulled Pork

This is not exactly my own recipe.  I combined two recipes (again) that I like.  The first I got from the Baltimore Sun newspaper probably at least fifteen years ago.  I used it many times and then I put it away.  I have since lost it somewhere.  It still appears in my brain, though.  I also remember people liking it very much.  I found a similar recipe on www.allrecipes.com but it did not use the root beer extract that I would not have in my cupboard for any other reason.  That is how I know that I used it in the original root beer pulled pork that I used to make. I added a few ingredients of my own.  This recipe is really easy to make and quite delicious.  Don't be put off by the root beer. As the recipe states, "using root beer to season slow cooked pork tenderloin makes a novel yet tasty method guarantee to win applause."


Root Beer Pulled Pork
Prep Time:  8 hours

Ingredients:

1 (2 pound) pork tenderloin
1 (16 fluid ounce) bottle root beer
2 teaspoons root beer extract
1/2 teaspoon vanilla extract
2 cups onions, chopped
1 (18 ounce) bottle of your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Directions:

1.  Place the onions into a slow cooker, put the pork tenderloin on top of the onions;
2.  Pour the root beer, root beer extract and vanilla over the meat.
3.  Cover and cook on low for 8 to 10 hours or until the pork shreds easily.  Note:  the actual length of time may vary to individual slow cookers.
4.  Drain well.  Stir in barbecue sauce.
5.  Serve over hamburger buns.

Enjoy!

Banana Bread with Cinnamon Crumble Topping

This recipe was originally published in the September 2008 issue of Bon Appétit magazine.  The original recipe is from Alison Barakat who is the owner of Bakesale Betty bakery in Oakland, California.  The recipe was also posted on other blogs over the years.  It gets very good reviews.  I have a loaf baking in my oven right now.  It smells really great.  I can't wait to try it.  

Banana Bread with Cinnamon Crumble Topping
Adapted from Bakesale Betty and Bon Appétit, September 2008

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan.

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

Yield: 1 loaf

Enjoy!

Potato-Cauliflower Salad

This salad was very popular with my husband but my son told me for the first time that he does not like cauliflower.  I enjoyed the salad very much.  This is one of the few recipes that I have made almost completely in the microwave.  I suggest using more bacon and blue cheese.  Instead of using sour cream dip, I made some myself with sour cream, chives and lemon juice.  I left out the breadsticks.

Potato-Cauliflower Salad
Prep: 25 minutes


Ingredients:
12 small fingerling or round new potatoes scrubbed
1 medium head cauliflower, cut into bite-size pieces
1 small onion, chopped
2 stalks celery, sliced
1/3 cup sour cream chive dip
2 Tbsp. lemon juice
2 Tbsp. salad oil
1/4 to 1/3 cup blue cheese, crumbled
1/4 cup fresh Italian (flat-leaf) parsley
2 slices bacon, crisp cooked and crumbled
4 crisp breadsticks, broken
Sea salt and freshly ground pepper

Directions:

1.  Arrange potatoes in a single layer in microwave on clean white paper towels.  Microcook on 100 percent power (high) for 5 minutes.  Turn potatoes, microcook until tender, about 3 minutes more.

2.  Place cauliflower and 2 tablespoons water in a 2-1/2 quart microwave safe casserole.  Microcook on 100 percent power (high) for 5 minutes or until crisp tender, stirring once.  Drain.  Cool slightly.

3.  In a large serving bowl combine potatoes, cauliflower, onion and celery.  In a small bowl stir together sour cream dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese.  Chill up to 24 hours.  Just before serving, top with parsley, bacon, breadsticks, sea salt and freshly ground pepper.  Makes 8 to 10 servings.

Enjoy!

Blueberry Oatmeal

I received this recipe from my brother-in-law.  He is a great cook.  I always enjoy the meals he prepares for us.  This looks like a good one.

Blueberry Oatmeal

1 1/2 c. fresh blueberries

2 ripe bananas

2 tbls. olive oil

1/2 teaspoon vanilla extract

1 cup of old fashioned rolled oats

2 1/4 c. water

Rinse, dry the blueberries.  Peel, then chop bananas until they form a paste.  In a medium saucepan, heat the olive oil over high heat until it shimmers. Add blueberries and stir contstantly until they form a compote (the skins will dissolve).  Keep stirring for another 5 min.  Add bananas, keep stirring for a couple minutes til they start to dissolve.  Add water and bring to a boil.  Add oatmeal, return to a boil, reduce heat to medium high and simmer for 5 minutes until thick, stirring often.  Remove from heat and serve.  Can be covered and refrigerated for three to four days.  Microwaves well.

Enjoy!

Our Favorite Honey Lemon Green Iced Tea

This is a recipe that I came up with because my son wanted to start drinking healthier drinks and stop drinking so much soda.  He is loving this one.  I like it too.

Honey Lemon Green Iced Tea
Makes 2 Quarts

Ingredients:

6 tea bags - honey lemon green tea
1/4 cup lemon juice (fresh)
3/4 cup orange blossom honey
1/2 teaspoon candied ginger
2 quarts fresh water

Directions:

Boil half of the water in a tea kettle.  Put the 6 tea bags into a two quart size container.  After the water boils, pour it into the container over the tea bags.  Let tea bags steep for at least 15 minutes to an hour.  Remove tea bags and let tea cool.  Once tea has cooled slightly, pour in honey and lemon.  Add the remaining water and refrigerate for several hours to cool.  Serve over ice and garnish with lemon wedge or slices.

You can double this recipe.

Enjoy!

Slow-Cooker Enchilada Casserole

This is an extremely easy and inexpensive meal to make for a meatless dinner.  I was just thinking that you could add ground beef or shredded chicken to it to change it up a bit.

Slow-Cooker Enchilada Casserole

Prep:  10 minutes
Cook: 3  hours
Serves:  4

 9 6-inch corn tortillas

15 oz. canned enchilada sauce
1 15-ounce can black beans, rinsed and drained
2 cups frozen corn
2-1/2 cups shredded Cheddar

1.        Place an oven rack about 5 inches from broiler and preheat broiler to high.  Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total.  Reserve 2 tablespoons enchilada sauce.  Combine beans and remaining sauce in a bowl.

2.       Mist slow-cooker insert with cooking spray.  Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.  Spread half of bean mixture over tortillas.  Sprinkle with 1 cup corn and ½ cup cheese.  Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.  Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.  Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

 Enjoy!

Authentic Anchor Bar Buffalo Chicken Wings

I can't believe that I haven't posted this recipe already.  I love these wings.  They are also great with boneless chicken tenders or "drumettes."  Either way they are great!  I like to create a Buffalo Chicken salad with the tenders, lettuce, celery, blue cheese dressing, and carrots.  Yummy!

Authentic Anchor Bar Buffalo Chicken Wings

By John Mitzewich, About.com Guide

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing

 Preparation:

Preheat oven to 425 degrees F.

1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.

Enjoy!

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

Ingredients:

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:

Directions:

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.

Enjoy!

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

Ingredients:

Dough
• 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

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

Directions:

Dough

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.

Filling:

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.

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. 

GRILLED SALMON STEAKS WITH SAVORY BLUEBERRY SAUCE
www.allrecipes.com

Servings:  4

Ingredients:

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

Directions:

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.

Enjoy!

Grilled Chicken Salad with Feta, Fresh Corn and Blueberries

This recipe looks like a keeper.  It is pretty, easy to make and healthy!  What a great summer combination...  

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

From The Pioneer Woman Cooks by Ree Drummond

Prep Time:  20 Minutes

Servings:  12

Ingredients:

4 whole boneless, skinless chicken breasts

Salt and pepper, to taste

Olive Oil, for drizzling

3 stalks celery (inner light green stalks, finely diced)

2 ears fresh corn

¼ whole medium red onion, finely diced

1-1/2 cup blueberries

3 Tablespoons fresh dill, minced

4 Tablespoons Mayonnaise

4 Tablespoons Sour Cream

¼ cup half-and-half

1 whole Lemon

1 teaspoon sugar (more to taste)

Salt and pepper (additional to taste)

¾ cups crumbled Feta

Preparation Instructions:

Place chicken breasts into large plastic zip lock bag.  Pound chicken breasts with a mallet or rolling pin to flatten to ¼-inch uniform thickness.  Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil.  Grill chicken on both sides until done.  About 7 minutes per side.  (Rotate halfway during grilling each side to ensure pretty grill marks.)  Remove from pan.  Allow to cool. 

With a very sharp knife, shave kernels off each corn cob.  Combine with the onion and celery.  Set aside. 

Mix together mayonnaise, sour cream, Feta and half-and-half.  Stir in sugar, squeeze in lemon juice, add salt and pepper.  Stir, then taste.  Add more salt if necessary.  Do not under-salt!

Slice chicken on the bias to create flat, randomly shaped pieces.  Throw into a bowl with celery, onion and corn.  Stir to combine.  Pour half the dressing over the ingredients and and toss gently.   Add more as desired, but don't overcoat the salad!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

Enjoy!

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!

BLUEBERRY BARBECUE SAUCE

Servings:  3 cups

Ready in: 30 minutes

Ingredients:

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

Salt

Fresh ground black pepper

Directions:

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.

BLUEBERRY BARBECUE SAUCE

Servings:  4 cups

Ready in: 30 minutes

Ingredients:

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)

Salt

Fresh ground black pepper

Directions:

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.

Enjoy!

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

From Farm House Cookbook by Susan Herrmann Loomis (Workman Pub), 

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

Ingredients:

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

Preparation:

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, thyme, allspice  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 

 Enjoy!

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

Ingredients:

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

Preparation:

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.

 Enjoy!

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

Ingredients:

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

Directions:

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.

Enjoy!

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
www.eatingwell.com

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

Ingredients:

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

Preparation:

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.

Enjoy!

Blueberry Lemonade & Blueberry-Lemon Iced Tea

BLUEBERRY LEMONADE

Recipe Courtesy of Bobby Flay

Servings:  4

Ingredients:

3 cups blueberries

¾ cups sugar

2 cups freshly squeezed lemon juice

3 cups cold water

Ice cubes

Directions:

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.

BLUEBERRY-LEMON ICED TEA 

Yield:  Makes 5 Cups

Ingredients:

1 (16 oz.) package frozen blueberries

½ cup fresh lemon juice

4 cups water

3 family-size tea bags

¾ cup sugar

Directions:

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.

Enjoy!