This was better than I even imagined. I was craving something intensely blueberry and I had just made the Pineapple Upside Down Cake for a birthday. I decided if it was good enough for pineapple, it was good enough for blueberries. And boy was it. I had to tweak the recipe a bit to complement the blueberry flavor, adding lemon to the mix and I reduced the flour down so the blueberries were not overwhelmed by cake.
- 8 oz frozen wild blueberries (or enough to completely cover the bottom of an 8×8 baking dish)
- 3 tbsp butter
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/3 cup shortening (I used butter)
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup unbleached flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp lemon zest
- 2 tbsp of lemon juice + enough water to make 1/2 cup of liquid.
8×8 glass baking dish and mixing bowl
Melt 3 tbsp of butter and add to baking dish with sugar, lemon juice and zest. Mix well. Spread blueberries evenly over sugar and butter mixture.
In bowl, cream shortening and sugar until fluffy. Add egg and vanilla, beat until fluffy. Sift together flour, baking powder and salt, add to creamed mixture. Add lemon water and zest to batter, mixing well (it will be lumpy) and then pour over blueberries. Bake in a 350 degree oven for 40-45 minutes, until a toothpick test in the cake center comes out clean. Cool 5 minutes and then invert on a plate.
ETA: click any photo to enlarge and uncompress.
copyright Whats 4 Dinner Solutions 2014
Nothing beats a good Greek restaurant for a nice lunch meal. I am partial to pita sandwiches, but it can be difficult in my area to find good, fresh pita bread. So tortillas make a good substitute. In this recipe, you can use spinach or sun-dried tomato wraps to really spark things up. Regardless these are easy and quite flavorful wraps. Perfect for a holiday picnic by the lake.
Greek Chicken Wraps
- 4 boneless chicken breasts, cut into 1” pieces
- 2 tbsp lemon juice
- 1 tbsp Dijon or stone ground mustard
- 2 tsp crushed garlic
- 1 tsp dried oregano, crushed
- 1/8 tsp pepper
- 1 tbsp olive oil
- 1 small cucumber, peeled & chopped
- 4 oz plain yogurt
- ¼ tsp dill
- 2 oz crumbled feta
- 2 oz sliced black olives (opt)
- 4 burrito size flour tortillas, spinach tortillas are a fun choice
- ½ green leaf lettuce, shredded
skillet & bowl
Mix together chicken, lemon juice, mustard, 1 tsp garlic, oregano & pepper in bowl, coating chicken thoroughly, let sit for 30 minutes. Prepare cucumbers, add yogurt, dill and remaining garlic and mix well. Refrigerate until served. Wrap tortillas in foil and heat in a 350° oven for 10 minutes, turn oven off and let them stay warm until served. Heat oil in skillet on medium-high and add chicken and marinade. Cook until chicken is cooked through, about 5 to 8 minutes. To serve, add chicken mixture, yogurt mixture, feta, olives and lettuce to each tortilla and roll up. Use any remaining yogurt mixture to dip tortillas in.
Slathered the bird with a butter/EVOO garlic herb sauce, under the skin and on it. Roasted the bird on a bed of dressing. I thought it a fair idea but the chicken grease (and all that butter and oil) turned it into a greasy slop. I put the dressing under the broiler for a while to try to crisp the top some and that helped a little. I managed to eat a spoonful without gagging. The chicken was great!
Roasted some cauliflower while the chicken rested and made a lemony butter sauce (beurre blanc) that worked very well on the veggies and on the chicken.
This is the time of year I start wanting fresh vegetables from the produce department and knowing my choices are limited where I live. But usually you can get fairly decent zucchini (choose small, thin ones for best flavor) and avocados (though you may have to ripen them in a paper bag – add a banana to speed the ripening along). A nice light, fresh side to any dinner. I’m thinking with fish. I’ll post a nice fish recipe later this week.
- 2-3 small zucchini, sliced
- 8 green onions, sliced
- 1 tbsp olive oil
- 1 avocado
- 1 tbsp lemon juice
- ½ green pepper, julienned
- 4 oz can green chilies, drained
- green lettuce leaves
- Oil & vinegar dressing (bottled, or make your own: 1/4 cup olive oil, 2 tbsp red wine vinegar, dash of lemon juice, salt & pepper)
bowl, serving bowl, skillet
Heat oil and sauté onions & zucchini, about 3 minutes. Remove to bowl and refrigerate. Cut avocado in half, remove pit and cube, don’t pierce skin. Use a spoon to scoop out avocado, add to serving bowl, toss with lemon juice, add green peppers and green chilies, add zucchini mixture and toss everything with dressing. Serve on lettuce leaves.
I saw some little pie tins while browsing through the Amazon specialty baking gear section and thought they would be perfect for individual turkey pot pies. I have fond memories of those frozen chicken pot pies-the ones that go straight to the oven from the freezer. Yeah, those, you know what I’m talking about.
Well, I ordered them but we ran out of turkey before they came. Mrs J reminded me that we have some apples that have been sitting around for a few days and they would be perfect filling for some little fruit pies. Full speed ahead! Mrs J put these together, I can’t link to a recipe because she really just winged it. The crust is the old familiar Alton Brown recipe that has been working great for various pies lately. She used a couple of Granny Smiths, and a couple of Galas. There is brown sugar, lemon juice, raisins, butter, and flour involved. She went with a crumble topping-flour, butter, and brown sugar. I’ll bet she will read comments and answer any questions you are surely left with.