Grilled Blueberry BBQ Salmon

I am definitely the type who is not sure of fruit mixed with my fish – but I have tried it before and loved it.  But I still had my doubts as I was mixing together ketchup and blueberries to make the sauce (seriously – you have to admit it’s a strange combo).  But it was completely worth it to veer from my usual staple salmon recipe and try this out.  The sauce was sweet and savory – but not overpowering.  I served this with some simple risotto and green beans.  Enjoy!

Ingredients

• 2 salmon fillets
• kosher salt and freshly ground pepper
• olive oil
• 1/4 cup fresh blueberries, rinsed and patted dry
• 2 1/2 Tbsp. ketchup
• 1/2 Tbsp. apple cider vinegar
• 1/2 Tbsp. balsamic vinegar
• 1 Tbsp. brown sugar
• 1/8 tsp. garlic powder
• 1 Tbsp. grated onion
• 1/2 tsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• pinch red pepper flakes

Directions

1. Pat the salmon dry and season liberally with salt and pepper.

2. In a small saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 8-10 minutes.  Add the ketchup, vinegars, brown sugar, garlic powder, onion, mustard, Worcestershire sauce, and red pepper flakes.  Stir well to combine and break up the blueberries, then increase heat to medium.  Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low.  Continue to cook, stirring frequently, until the sauce has thickened, another 10 minutes. 

3. Use a paper towel and tongs to oil the grates of the grill well, then lay the salmon, flesh-side-down, on the grill.  Cook 5 minutes, then carefully flip.  Brush the salmon with half the BBQ sauce, then cook an additional 3-5 minutes, or until it is mostly cooked through but still pink in the center (130 degrees F).  Remove from grill,  brush with remaining sauce, and serve.

Source: Pink Parsley

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Crockpot Stuffed Peppers

It’s starting to be that time of year where the temperatures are perfectly warm during the day and the evenings are nice and cool.  It’s this time of year that I like to start to use my crockpot again.   These can be prepped the day in advance or you can make them the same day – since they are not in the crockpot for that long.   These definitely require some prep – so consider that when doing your meal planning.

I will tell you this though – they are totally worth it!   I loved the rich tomato sauce paired with the perfectly cooked rice and sausage.   The peppers were soft but not mushy.   If you’ve got a few peppers left from your garden this year – I highly recommend you try this recipe out. 

Ingredients

• 4 red, yellow or orange bell peppers
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup Arborio rice
• 8 oz. hot Italian sausage, casings removed
• 2 onions, chopped fine
• 6 garlic cloves, minced
• 1/2 tsp. dried oregano
• salt and pepper
• 1/8 tsp. red pepper flakes
• 1 (28 oz.) can crushed tomatoes
• 1 1/4 cups Parmesan cheese, divided
• 2 Tbsp. chopped fresh basil

Directions

1. Cut 1/2 inch off the top of each of the bell peppers.  Discard stems and seeds.   Chop pepper tops into 1/4 inch pieces; set pepper cups aside.

2. Microwave chicken broth and rice in a covered large bowl until liquid is absorbed and rice is nearly tender – 13 to 15 minutes.

3. Meanwhile, cook sausage in a nonstick skillet over medium-high heat, breaking up into small pieces until browned – 6 to 8 minutes.  Transfer cooked sausage to a paper-lined plate once cooked.

4.  Pour off all but 1 Tbsp. of fat from skillet (or add some oil if needed – I used lean chicken sausage).  Cook onions and chopped pepper until softened and brown – 8 to 10 minutes.  Stir in garlic, oregano, 1/2 tsp. salt, 1/4 tsp. pepper, and red pepper flakes.  Add tomatoes and bring to a boil, then remove from heat.

5. Combine 1 cup of sauce, sausage, 1 cup parmesan cheese and rice.  Transfer remaining sauce to the slow cooker. 

6. Poke 4 holes in the bottom of each pepper cup, using a skewer or knife. Fill each pepper with rice mixture and place upright in a slow cooker.  Top pepper with remaining parmesan cheese.

7. Cover and cook on low until peppers and rice are tender – 4 to 4 1/2 hours.

8. Transfer peppers to a plate.  Stir basil into sauce and season with salt and pepper.   Spoon sauce over peppers to serve.

Source: Cook’s Country Aug/Sept. 2011

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Blueberry Oatmeal Crumble Bars

I love fresh blueberries – just like strawberries, they taste so much better when they are grown locally.  What I love even more about blueberries is how easy they are to freeze – nothing like the work involved with hulling quarts of strawberries.   I reserve most of my blueberries for my morning yogurt – but I wanted to make a few things with some fresh ones while they lasted.   I loved these blueberry oatmeal crumble bars – they were simple to make and delicious.  They were indulgent enough for dessert, yet wholesome enough that a piece for breakfast also seemed ok too.   

Enjoy!

Ingredients

Blueberry Filling

• 1 1/2 cups fresh or frozen blueberries
• 1/2 Tbsp. lemon juice
• zest of 1/4 lemon
• 1/4 cup sugar
• pinch of salt
• 1 Tbsp. cornstarch

Crumble and Crust

• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 6 Tbsp. unsalted butter, softened and cut into 6-8 pieces
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 tsp. vanilla extract

Directions

1. To make the filling: combine the blueberries, lemon juice and zest in a medium saucepan.  Cook over medium heat, stirring often, until the berries are soft and tender, 8-10 minutes.  Add the sugar, salt and cornstarch to the berries, and bring to a boil.  Cook an additional 1-2 minutes, until thickened.  Remove from heat and set aside.

2. Preheat the oven to 350 degrees and grease a 8x8 inch baking dish.

3. To a food processor, add all the ingredients for the crust and crumble topping.  Pulse in 1-second intervals until the mixture resembles coarse crumbs.  Reserve 3/4 cup for the topping, then press the rest of the mixture into the bottom of the prepared baking dish.

4. Spread the berry filling over the crust.  Use your fingers to squeeze together clumps of the remaining crumble topping, and sprinkle evenly over the berry filling.

5. Bake until golden-brown, 30 to 35 minutes.  Cool completely before slicing and serving.

Source: Pink Parsley

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Santa Fe Burgers

These burgers were the perfect easy summertime burger recipe.  They are filled with cheese, salsa and crushed tortilla chips – an oddly perfect ingredient that I wish I had thought of.  We are always crushing up tortilla chips in our tacos – so why not cook them inside the burger? Ingenious. I only had Frontera Chipotle salsa on hand – but you can use any kind of salsa you may have.  I found the the chipotle really gave these burgers a great taste though.  My husband is seriously obsessed with the Frontera salsas – I can barely keep the house stocked with them.   I went to two of Rick Bayless’ restaurants in Chicago recently (if you don’t know who he is by now you are missing out!) – and I am still thinking about the food – so fresh, so flavorful and so so delicious. It really has inspired me to cook some more adventurous Mexican dishes.  I topped these burgers with some extra cheese, fresh sliced avocados and some more salsa.  Y.U.M.M.Y!  Enjoy!

Ingredients

• 1 lb. ground beef
• 1 cup shredded Mexican cheese, plus more for serving
• 1/4 cup salsa, plus more for serving
• 1/4 cup crushed tortilla chips
• 1/4 cup thinly sliced green onions
• 1 tsp. chili powder
• 1/2 tsp. garlic salt
• 4 burger buns
• sliced fresh avocado, for serving

Directions

1. In a medium bowl, combine the beef, shredded cheese, salsa, tortilla chips, green onions, chili powder and garlic salt. 

2. Shape into 4 burger patties. 

3. Cook on the preheated grill for about 5 minutes on each side, or until cook through.

4. Place on buns and top with additional cheese and salsa.  Top with fresh avocado slices.

Source: Pennies on a Platter

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Mocha Marbled Loaf Cake

First – I finally updated my recipe index and the about me page – I find the recipe index to be the easiest way for me to find inspiration when I’m not sure what to make.  I am also amazed with how many recipes I’ve been able to compile in less than two years of blogging.   Speaking of inspiration – I am now officially ***obsessed*** with Pinterest – you can follow me if you are also obsessed with pinning. 

Now back to this cake – I needed something easy that I could make in advance – so I always go for something frozen.  My husbands childhood friend Tom and his wife Sue were staying with us and his birthday was the same weekend – so of course a cake was in order!   This was a perfect easy no-bake dessert – an Oreo crust and an almost-ice cream like layers of whipped cream and chocolate mocha.   Simple to make, slice and serve!  Enjoy!

Ingredients

• 2 cups Oreo cookie crumbs
• 3 Tbsp. unsalted butter, melted
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• 2 cups whipped cream, whipped
• 2 Tbsp. instant espresso granules
• 1 Tbsp. hot water
• 1/2 cup chocolate syrup

Directions

1. Line a 9 x 5 inch loaf pan with foil.  Combine cookie crumbs and butter in a bowl until moistened. Press firmly into the bottom of the lined loaf pan.

2. Beat cream cheese in a mixing bowl until light and smooth. Add sweetened condensed milk and vanilla, mixing to combine. Fold in whipped cream. Set aside half of this mixture.

3. Dissolve coffee in hot water and fold into one half of the cream cheese mixture. Fold in chocolate syrup.

4. Spoon half of chocolate/coffee mixture over the crust. Top with half of the cream cheese mixture. Repeat layers. Use a knife to swirl layers. Cover and freeze for at least 6 hours.

5. To serve, remove from freezer and lift out of pan. Remove foil and cut into slices.

Source: The Sweets Life

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