Blueberry Recipes

After spending a day picking blueberries it was time to start cooking! Here are some of my keeper blueberry recipes.

Buttermilk blueberry breakfast cake

This cake is moist, delicious and great if you are having guests.

Cucumber & blueberry salad with feta

We took this to a party on Saturday and it was a hit. This recipe calls for white balsamic vinegar and it  blends all the flavors nicely.

Blueberry Smoothie

1 cup vanilla almond milk

6oz. container vanilla Greek yogurt

3/4 cup fresh or frozen blueberries

1/2 of a banana

ice (if you use fresh blueberries)

Usually I will add an Acai ( great for extra antioxidants) packet as well or fresh strawberries. To change things up I often add peanut butter but the boys don't like it so I left it out this time.

Baked Oatmeal

I first saw this at Lulabelle's View and you can also find it here.

What I like about this oatmeal is that there is a layer of bananas on the bottom so my kids are getting two  fruits as they begin their morning.

Blueberries and walnuts on my Greek yogurt.

Lastly, I freeze blueberries on a cookie sheet

before transferring them to freezer bags for future use!

Jen

Linking to: Tasty Tuesday

Pin It

A Few of my Favorite Things!

When I get ready everyday whether it is for work or play I find myself wearing the same favorite pieces because of there versatility and comfort. The dress below is no exception....it has become an absolute favorite as are all the other items I am sharing with you today.

Favorite dress

I purchased this at Ann Taylor Loft when they were having one of their 40% sales. Every time I wear it I get compliments. It has orange, pink and yellow in the fabric which allows you to change up your sandals and jewelry for a whole new look. At school I have beeen wearing it with a tan jacket and a brown braided belt.

Sandals

A year ago I purchased these Miss Trish of Capri Sandals from Target. You can still find them and many other styles on e-bay.

Workout Wear

This is the run swiftly tech short sleeve. I have it in a blue/purple. It pays to visit the store if you have one near you because sometimes you can find a good deal. When I purchased mine is was a return from the holidays and they gave me $20 off because it still had the To:/From: tag on it. I thought it was funny but the sales associate was a little embarassed.

Necklace 

 (There are similar necklaces all over the Internet)

This necklace represents three people who are very special to me and who have changed my life.

Bath Product

Today it was 54 degrees which is a little chilly after some of the 80-90 degree weather we have had. When it turns cold there is nothing I like better than to end my day with a bath full of lavender salts. These are my absolute favorite! I purchase mine at our local grocery store or our natural market nearby.

Apothecary Jars

I store my bath salts in here to make them look a little prettier.

Snack

I was in Bed Bath and Beyond buying a shower gift when my sweet tooth hit me. I only have to eat a handful of these and then I am satisfied. Love the dark chocolate. The boys ate them too!

My favorite sparkling water

I just add a splash of cranberry, blueberry and blackberry no sugar added juice and it makes for a very refreshing drink (Ocean Spray).

Mom's Potato Salad

My mom is the best cook ever. Even my children think so. When we were home for a visit over Memorial Day Weekend she made her famous Potato Salad. I am not ashamed to say that I had it at 9:00pm upon our arrival, with lunch and dinner the next day. It does not disappoint!!! 

Recipe

8 large Idaho baking potatoes

2-3 Packets of Zesty Italian (Good Seasons) mixed and dry

2-3 Stalks Celery

1/2-1 Finely chopped onion (optional)

3/4 Cup Hellmann's Mayo

1tsp. Yellow mustard (to taste)

Boil potatoes, let cool and then peel and cut into small pieces. Chop celery and then mix with potatoes in large bowl. Toss with 1 mixed package of Zesty Good Seasons dressing, 1/4 packet of a dry Zesty Good Seasons packet and refrigerate overnight. The next day mix in 3/4 c. mayo, 1 tsp. yellow mustard and more mixed Good Seasons dressing if potatoes have absorbed most of the liquid. Add onion if desired (it was not included in the photo above).

Spending time with family........priceless.

Jen

Linking to: Tasty Tuesday

Pin It

Taco Salad!

As you may have guessed by now, I love salads. My Aunt served this Taco Salad at her house once and our family has been making it ever since. It is a quick and easy lunch to make when having a few friends over.

Tear apart 1 head of iceburg lettuce (I used red leaf and romaine) and set aside.

In a skillet brown 1pound of ground beef, drain, add 1 package taco seasoning (I add 1/4 - 1/2c. water). Drain/rinse 1 can of red kidney beans and add to meat mixture then set aside to cool.  

Add chopped black olives (3/4 can), 1 small onion and 1 tomato to the lettuce.

Add 4-6 oz. grated Sharp Cheddar cheese.

Then add the secret ingredient......1 bag of crushed up Fritos. Finally, add meat mixture to salad.

Toss with one bottle of mixed Good Seasons Dressing (3/4 bottle or to your liking)

Once served in individual bowls I then put some Taco sauce on top.

I like this salad sooooo much that I could eat the entire bowl!

Jen

linking to: Tasty Tuesday

Pin It

Herbed Farfalle and Steak Salad

 I have been longing to try this salad for a while and I am so glad I did. It is definitely a keeper. Christina Ferrare won first prize with this recipe in a celebrity chef contest and now I totally understand why. There is also a good how-to-video on Oprah.com if you want to see her make this recipe.

Salad:

8 oz. farfalle (bow tie) pasta

2 cups Argula (I left this out)

1/4 cup cilantro, finely chopped

1/4 cup fresh basil, finely chopped

1/4 cup mint, finely chopped

1/4 cup Italian parsley, finely chopped

Grated Parmesan cheese, enough to garnish

Dressing:

1/3 cup olive oil

1/2 cup lemon juice

1tsp. cumin

1 clove garlic, smashed

1/2 tsp. kosher salt

1/4 tsp. cracked pepper

1 12 oz. New York Strip Steak

salt and pepper to taste

1tsp. vegetable oil

Directions

To make salad: Cook the pasta according to the package directions (don't forget to salt the water, or your pasta will taste flat). Drain, rinse with cool water and drain again until you get as much water off the pasta as possible. In a large bowl, combine the pasta, arugula, cilantro, basil, mint and parsley. Mix well.

To make dressing: In a bowl, whisk together olive oil, lemon juice, smashed garlic, cumin, salt and pepper. Set aside.

To make steak: Heat an indoor grill pan or small cast-iron skillet until hot over medium heat. Season the steak with kosher salt and pepper on both sides. Season pan. Pour 1 tablespoon of oil over grill or pan and spread evenly with a paper towel. Cook 2 minutes on each side for 8 minutes and then 1 minute on each side. Remove from the pan and set aside. Let rest for 10 minutes (this allows the juices to stay in the meat). Slice the steak thinly.

To assemble: Remove the garlic from the dressing. Drizzle 4 tablespoons of the dressing over the salad and toss lightly. Place the sliced steak on top. Garnish with grated Parmesan cheese. Add cracked pepper to taste.

Jen

Pin It

A Yummy Party Salad!

I can't get enough of this Broccoli Slaw Salad!! My Sister-In-Law introduced me to it several years ago and I have been making it ever since. This recipe takes about 5 minutes to make and is even great leftover.

Until I started making this recipe I never knew Broccoli Slaw existed. This is what the bag I buy looks like.

Broccoli Slaw Salad

3/4 cup oil

1/3 cup cider vinegar

1/2 cup (or less) sugar

2 packages beef ramen noodle flavoring mix

2 packages ramen noodles- uncooked and broken into pieces

1 bag broccoli slaw mix

green onion diced to taste

1/3 cup slivered almonds

1/2 cup sunflower seeds

1. Mix first 4 ingredients for the dressing  2.Mix all ingredients together except almonds, sunflower seeds and uncooked noodles. Place these on just prior to serving and toss.

* I mix everything together because I prefer the noodles not to be crunchy but it is all in how you like it.  

Enjoy!

Pin It

Quinoa Salad with Pears, Baby Spinach and Chick Peas in Maple Vinaigrette dressing!!

After reading many articles in my husbands running and triathlete magazines about the health benefits of Quinoa (KEEN-wha) I decided to find some tried and true recipes.  This recipe caught my eye over at the gluten free goddess blog and it has become one of our favorites. Not only is this an excellent salad on it's own, it also makes a great side dish.

 I just love all the colors in this salad!

If you haven't tried Quinoa it really is delicious and can be substituted for any grain recipe you may already have.

First you'll need to make the quinoa:

1 cup organic quinoaSea salt

Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

For the salad you'll need:

2 good handfuls of organic baby spinach leaves, washed, drained (this is how I sneak the veggies in to my diet)

1 large ripe pear, washed, stemmed and cored, cut into pieces (or apple)

1/2 cup chilled chick peas, rinsed, drained

2 Tbsp. fresh chopped parsley

Sea salt and fresh ground pepper, to taste

A handful of pecans, pan toasted and salted to taste

For the Maple Vinaigrette Dressing:
4 Tbsp. extra virgin olive oil
3 Tbsp. golden balsamic vinegar (I used regular balsamic)
2 Tbsp. pure maple syrup

( I added a little dijon mustard as well)

Whisk together.

Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff. Pour on the vinaigrette and toss gently to coat. Season to taste with sea salt and ground pepper.

Just before serving, add the toasted pecans and lightly combine.

Note: If you are making this salad ahead of time, I suggest you make the quinoa, fluff, and add the dressing while it is warm. When it cools to room temperature, add in the spinach, chick peas and parsley; toss, cover and chill. Before serving add the pears, and toasted pecans. Taste test and add more seasoning if needed (I tend to like a lot of dressing so I also add it to my individual bowl).

Pin It

Fingerling Potato Salad

Saturday was a beautiful day here so we decided to grill up some sliders and we tried a fingerling potato salad as a side. It was a hit with the whole family.  My boys liked it so much that they were stealing potatoes out of the bowl before it ever made it to the table.

 Fingerling Potato Salad Wegmans

1lb. fingerling potatoes

1/2 c. chicken stock

3 Tbsp. rice vinegar

1/3 c. vegetable oil

2 tsp. dijon mustard

1pkg. (.25oz) chives (we used garlic chives)

1. Place potatoes in stockpot with enough salted water to cover. Simmer (don't boil) on medium about 20 min. until potatoes are fork tender. Drain. Cool just enough to handle comfortably. 2. Slice cooled Potatoes into 1/4 in. rounds. Place in a serving bowl and set aside. 3. Heat chicken stock to a simmer on medium in a small saucepan. Whisk in vinegar, oil, and mustard. Simmer, stirring until heated through. 4. Add stock mixture to the potatoes and gently toss. Season to taste with salt, pepper and chives. Gently stir to combine. Let rest 15min; serve. 

The All-in-One Burger came from my favorite magazine above.

8 slices of bacon, chopped fine

1 1/2 pounds 85% lean ground beef

1c. shredded sharp cheddar cheese

4tsp. yellow mustard

2tsp. Worcestershire sauce

1/2tsp. salt

1/2tsp. pepper

vegetable oil for the cooking grate

1. Cook bacon in skillet until brown and crisp. Transfer with a slotted spoon to a paper-towel lined plate. 2. Break the beef into small pieces in a bowl then add all ingredients except the oil. Lighlty knead until combined. Divide meat into 4 equal portions, then form each into a loose ball and gently flatten into a 1 in. thick patty. 3. For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15min. 4. Lightly dip a wad of paper towel in oil: holding the wad with tongs, wip the cooking grate. Place burgers on grill and cook until well seared on both sides and cooked through 8-12 min. Transfer the burgers to a platter, tent loosely with foil, and let rest for 5 min. before serving.

Sliders make the perfect size for little hands.

Bon Appetit!

Pin It