Yesterday Forrest harvested over a quart of blueberries from our bushes. In a wonderful twist of fate, this morning I came across an article in Whole Living on what to do with those fresh berries!
Oven Dried Blueberries
Adapted from Whole Living
Makes 1/2 cup
Heat oven to 225 degrees F. Toss 1 cup blueberries with 1 tsp honey in a bowl. Bake berries on a parchment-lined baking sheet until shriveled but still supple, about 2 hours. Let cool. Berries will keep in an airtight container for up to 1 month.
I have no idea where this recipe originated, or even the first time I had it. But, I do know this was one of my Mom’s go to party recipes and it was always a big hit. Served alongside a Fruit Pizza, this could be a complete meal for me!
2 cans refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1-1/2 teaspoons mayonnaise
1 teaspoon Dill Mix or dill weed
salt and pepper to taste
2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.
1 oz. (1/4 cup) shredded cheddar cheese, if desired
Preheat oven to 350° F.
Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.
Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.
Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.
For Father’s Day, the family gathered for “Asian Night.” My brother-in-law made sushi, my husband made beef dumplings, and I made lettuce wraps. This version is a little sweeter than P.F. Changs, but very close other than that! They were very, very good!
Chicken Lettuce Wraps
3 tablespoons oil
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
1 cup water chestnut, diced
2/3 cup mushroom, diced
head of iceberg lettuce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Bring oil to high heat in a wok or large frying pan. Saute chicken until no longer pink. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Add mushrooms and water chestnuts to the pan. Add the stir fry sauce to the pan and saute the mixture for 2 minutes. Add special sauce and cook until thickened slightly. Drain the juices and serve.
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
2 teaspoon chile paste
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve. Combine the hot water with the hot mustard and set aside. When ready to serve, add mustard and chili sauce to the special sauce mixture to pour over the wraps.
Adapted from Cooking Light, JUNE 2008
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 cups fresh corn kernels (about 3 ears corn)
1 cup grape tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
1/2 cup canned diced tomatoes and green chiles, drained
1 (15-ounce) can black beans, rinsed and drained
Combine first 4 ingredients in a medium bowl; stir with a whisk. Add corn and remaining ingredients; toss well. Cover and chill 1 hour.