I love summer, for us Mainers Lobster and Blueberries are summer treats. I hope you are all enjoying summer. This week my husband is on vacation so we are eating lobster, boating and eating blueberries in every form. I hope you like these recipes! Let me know what your favorite blueberry recipes are, I love to try new things.
Savory Wild Blueberry Chicken (Food.com)
- 1/2 teaspoon cajun spices (or more, to taste)
- 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
- 1/4 teaspoon salt (optional)
- Dust chicken breasts with Cajun spices.
- Sauté in olive oil until brown and almost cooked through, 7 to 10 minutes.
- (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm.
- In same pan, sauté garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
- Add red wine and cook down until most of the liquid is evaporated.
- Add Wild Blueberries, lemon rind and salt.
- Simmer for 5 minutes.
- (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste.
- Let sit for 5 minutes, heat off, for flavors to blend.
- Spoon over chicken breasts and serve.
Lighter Blueberry Cobbler – Cookinglight.com
Hot, delicious fruit paired with ice cream―no wonder it’s an American favorite.
Beginning as a variation on pies, cobblers date back to the 1850s. The traditional New England concoction used a thick, biscuit topping instead of pie pastry. You might not think of cobbler as heavy, but the typical topping contains ingredients like full-fat sour cream and whipping cream. Our switch to fat-free sour cream is undetectable (except in the nutritional profile). The new cobbler has just half the fat of the classic recipe but maintains great buttery flavor in the topping.
- 6 cups fresh blueberries
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon grated lemon rind
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 5 tablespoons chilled butter, cut into small pieces
- 1 cup fat-free sour cream
- 3 tablespoons 2% reduced-fat milk
- 1 teaspoon sugar
Preheat oven to 350°.
To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Stir in sour cream to form a soft dough.
Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.
AFTER Calories per serving: 288 Fat: 8.3gPercent of total calories: 26%
By Ann Taylor Pittman
To Die For Blueberry Muffins allrecipes.com
Submitted By: Colleen
Photo By: Dianne
“Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.”
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
|Thank you for reading my blog! I hope you try some of these recipes, comment, follow us, and like us!Happy Summer, Celia|