I had several cups of blueberries, and needed to do something with them. I loved making the Galette’s but wanted to try something different. I had the Louisiana Fruit Cobbler mix, and blueberries…so I followed the directions for the cobbler. You can use any fruit, fresh, canned or frozen with their mix. I had fresh, and followed their recommended instructions.For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped. Let sit for about a hour to let the juices merry.Pour over the batter, bake according to the instructions. David loved this…super moist, and it was even better served warm with vanilla ice cream!I have to agree. I don’t like heating up the house in the summer, but for this cobbler, it is a must! Super yummy. Definitely tastes like summer. Note: not weight loss surgery friendly…but three bites and I was done.Blessings.
So apparently I spent too much on one side yesterday…
I need to have an even out day! Ugh! I know better. Oh well.
If you have been following this blog for any length of time – you know that David loves pork. I search the internet, and my cookbooks trying to find new and exciting dishes to try…but in the end I come back to the tried and true recipes. Sometimes the boring ones as well…
I had seen someone use plum jelly to use as a marinade or sauce (it might have been on Food Network somewhere), so I thought I would blend something up.
I used the approximate amounts of the following:
- 1 Cup Lite Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Maggie
- 1/4 cup of minced Ginger
- 1/4 cup of Dijon Mustard
- 1/2 cup of Plum jelly
- Salt and Pepper to taste
Mix well or until the jelly is dissolved. Place pork chops (or any other meat) in the marinade for at least one hour before grilling.I grilled each side for about 5-6 minutes or until done. Let it rest on a plate, covered with aluminum foil for about 5-8 minutes.I placed the remaining marinade in a sauce pan, and brought it to a boil. Reduced it to a simmer, and reduced the amount by half. When it was reduced, I added about 3 tablespoons of butter. Whisk until blended.I served the bone in pork chop with sauteed mushrooms and roasted asparagus. I tried to make hollandaise sauce for the asparagus, but that did NOT work out (that is another post). But at least the plum sauce turned out. I was super happy with the texture and the flavor. Not sweet, had a nice tang or bite to it. It was good. David really loved it.I will be making the sauce again…and pork. Lord help me…this boy and his pork.
This dip has been making it around social media lately so I thought I would try it. I found the original recipe at Home Made Hooplah and made some minor changes.
- 1 1/2 cup mayonnaise. (I only used 1 cup)
- 1 cup shredded cheddar cheese
- 4 green onions chopped small
- 1/2 cup pre-cooked bacon bits (real bacon – chopped)
- 1/2 cup slivered almonds
- tortilla chips for dipping (I had Ritz Crackers)
Measure, chopped, and place in a bowl. Thoroughly blend or mix together. Serve. Yes, it is that simple!
I splurged and had three crackers with the dip. Carmen and David enjoyed it, and I will be making it again.
Super simple, creamy, crunchy and yummy.
Okay —it’s summer time. I was craving something sweet and not complicated. I had seen recipes for Galettes or rustic pies before and I thought – simply enough, right? I had defrosted, frozen pie dough, and unrolled it on a parchment lined baking pan (I added some sprinkled sugar under the pie dough). Preheated the oven to 425 degrees. Mix together two cups of frozen blueberries, two tablespoons corn starch, two tablespoons lemon juice, and half cup of sugar. You will want to drain off the mixture as when it cooks – it will bleed…and you will want to cry.Spoon filling into the middle of the pie crust.Fold, and pinch edges around the the filling.Whisk together an egg, and a tablespoon of water to make an egg wash. Brush it over the folded part of the pie crust. Sprinkle granulated sugar over it as well. Add dabs of cold unsalted butter to the filling top – see below.Bake for approximately 30 minutes, then add slivered almonds (if desired) and bake for another 5-10 minutes or until brown.I could have cried…I was able to transfer it to a platter —I felt very accomplished—since you couldn’t actually see my mistake.As you can clearly see from the pictures, mine did leak. I did NOT drain off the liquid like I should have. I didn’t think I needed to. Well, clearly I did! I added some additional sugar to the top before serving, and served it with whipped cream.
Everyone enjoyed the flavors, and it was yummy! The crust was a bit soggy…but was soaked with the blueberry juice – so what was not to enjoy? Right?