Blackberry Muffins Recipe

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blackberry muffin picture recipe

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Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.

This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!

Blackberry Muffins Recipe
 
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Author:
Serves: Makes 10
Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons unsalted butter (½ stick melted and cooled)
  • 1 large egg
  • ¾ cup plus 2 teaspoons milk
  • 1 ½ cups fresh blackberries
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl beat the egg, and then mix in the milk, and butter.
  4. Slowly mix the milk mixture into the dry ingredients until just moist, and then gently fold in the blackberries.
  5. Spray a 12 cup muffin tin with cooking spray and divide the muffin batter between 10 of the cups – fill the other 2 cups half way with water.
  6. Bake for 20 – 25 minutes until muffins are nicely browned and a tooth pick inserted comes out clean.
  7. Remove muffins from tin; let cool slightly and serve warm.

Adapted from Rasa Malaysia

Fresh Blackberry Cream Cheese Pie Recipe

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blackberry pie recipe picture

blackberry pie picture 2

Fresh blackberries, cream cheese, and a hint of lemon make this no bake blackberry pie a delicious treat.

Blackberries are very abundant her in Upper Michigan this year and I like to use as many of them fresh as possible. It has been years since I have eaten a no bake blackberry pie. I was getting ready to bake a regular blackberry pie, but it was so hot outside I was reluctant to fire up the oven for a long period of time – so I decided to do a little surfing and came across this  Blackberry Cream Cheese Pie recipe. This is not exactly a no bake, but close, the pie crust is prebaked. You can substitute a graham cracker crust if you want to turn this into a 100 percent no bake recipe.

If you have blackberries available give this Fresh Blackberry Cream Cheese Pie recipe a try; it’s delicious!!

Fresh Blackberry Cream Cheese Pie Recipe
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 regular pie crust or graham cracker crust (store bought or your favorite recipe)
  • 5 cups fresh blackberries (divided)
  • ½ cups Water
  • 3 tablespoons Cornstarch
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon juice
  • 6 ounces cream cheese (softened)
  • 1 tablespoon milk
  • 1 teaspoon grated lemon zest
  • Whipped cream and additional Berries for garnish
Instructions
  1. Bake pie crust according to package directions for single crust; set aside to cool.
  2. Place 3 cup of berries and water into a medium saucepan and cook over medium high heat until mixture comes to a boil – continue cooking until berries start to soften, stirring occasionally; set aside to cool.
  3. While berry mixture is cooling using an electric mix in a medium size bowl mix together the cream cheese, milk and lemon zest until smooth; set aside.
  4. Press the cooled berries through a sieve over a bowl to remove the seeds and return the berry juice to the sauce pan and mix in the cornstarch, sugar and lemon juice until cornstarch is dissolved. Bring mixture to a boil over medium heat and boil for 2 minutes stirring constantly to thicken; off heat and set aside to cool.
  5. Spread cream cheese mixture evenly over the bottom of the pie crust followed by 2 cups of berries. Spoon the cooled berry sauce evenly over the top of the berries; refrigerate for at least 1 hour.
  6. Serve garnished with fresh berries and whipped cream.

Adapted from Tasty Kitchen

Sauteed Chanterelle Mushrooms and Zucchini Recipe

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Sauteed Chanterelle Mushrooms and Zucchini Recipe

Wild Chanterelle mushrooms and zucchini fresh out of the garden adds up to a delicious summertime treat. This is a simple side dish recipe that doesn’t require much prep or cooking time. If you’re not a mushroom forager purchase them from the store and substitute Portabella mushrooms for the Chanterelle’s.

Sauteed Chanterelle Mushrooms and Zucchini Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces Chanterelle mushrooms (large ones sliced or quartered)
  • 1 medium onion (coarsely chopped)
  • 1 garlic clove (crushed and minced)
  • 1 zucchini (cut into ½ inch chunks)
  • salt and pepper
Instructions
  1. In a large skillet over medium high heat melt the butter, and then add the oil. Place all the ingredients in the skillet except for the salt and pepper. Cook until the mushrooms have given up there moisture and the mixture starts to brown; salt and pepper to taste.
  2. Serve Hot

Sauteed Chanterelle Mushrooms and Zucchini Recipe 2

Tamale Pie Recipe

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tamali pie recipe

If you’re in the mood for Mexican cuisine give this one dish Mexican recipe a try. This is a simple recipe, and is fairly quick to put together so you can have supper on the table in less than an hour.

Enjoy

Tamale Pie Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4 to 6
Ingredients
  • ½ cup cornmeal
  • ⅔ cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3-4 teaspoons olive oil
  • ½ cup milk
  • 1 egg
  • 1 can diced green chiles (4.5 ounce)
  • 1 can of creamed corn
  • 1 pound lean ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ¼ cup enchilada sauce (red)
  • 2 cups shredded Monterey jack cheese
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the cornmeal, flour, sugar, baking powder and ¼ teaspoon salt until well combined. Stir in the oil a little at a time until crumbles are formed.
  3. crumb topping
  4. Whisk the milk and egg into the mixture and then mix in the Cream corn and chiles.
  5. tamali pie mix
  6. Pour mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray and bake until a tooth pick inserted comes out clean. (about 20 – 25 minutes)
  7. While cornbread is baking brown ground beef seasoned with the cumin, chili powder, ¼ teaspoon salt and pepper until no longer pink inside; drain if needed.
  8. browning burger
  9. Remove cornbread from the oven when its finished baking, reduce oven temperature to 350F, and using a fork poke holes in the top throughout the cornbread. Spread the enchilada sauce over the top, and top with the ground beef followed by the shredded cheese.
  10. ready tro bake casserole
  11. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until cheese just starts to brown.
  12. Let rest 10 – 15 minutes before serving.

tamali pie picture2

Adapted from Blogchef.net

Slow Cooker Rabbit in Wine and Cream Cheese Sauce

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Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

This slow cooker rabbit recipe has a great combination of flavors, and because its cooked in the slow cooker both wild an domestic rabbit meat turns out nice and tender. This recipe is quick to put together so you can go about your day and have supper close to ready at the right time; just finish it off by cooking the spaghetti.

If you have rabbit meat on hand give this Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

a try; it’s very good.

Slow Cooker Rabbit in Wine and Cream Cheese Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces 2 ½ to 3 pounds)
  • vegetable oil for browning
  • 8 ounces white button mushrooms (sliced)
  • 8 ounces of baby
  • 8 Baby Portabella mushrooms (quartered)
  • ¼ cup unsalted butter
  • 1 package dry Zesty Italian dressing mix
  • 1 can condensed golden mushroom soup
  • 4 ounces of chives with onion cream cheese spread
  • ½ cup white wine (I had homemade cherry wine on hand so I used that)
  • 4 green onion (green part sliced for garnish – optional)
Instructions
  1. Place the mushrooms in the bottom of the slow cooker.
  2. In a large skillet using the oil cook the rabbit until nicely browned on both sides and place the rabbit pieces on top of the mushrooms.
  3. In a medium size saucepan melt the butter over medium heat and then add the wine, mix in the golden mushroom soup, dressing mix, and cream cheese and continue cooking until cheese is melted. (mixture will look kind curdled) Pour the mixture over the rabbit.
  4. Cook on low for 5 to 6 hours or until rabbit is fall off the bone tender.
  5. Cook spaghetti according to package directions; drain. Serve the rabbit on top of the spaghetti with the sauce.
  6. Garnished with the green onions if using.

 

Sauteed Summer Squash Recipe

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sauteed summer squash recipe picture 2

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This Sauteed Summer Squash Recipe is quick and simple to put together and a great way to use up that extra zucchini. The squash is sliced thin so it cooks quickly. This is a delicious side dish that would go great with almost any grilled meat or fish.

If you have summer squash on hand give this one a try; its really good.

Sauteed Summer Squash Recipe
 
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Author:
Recipe type: side dish
Ingredients
  • 1 clove garlic (crushed and minced)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 yellow summer squash
  • 2 zucchini (you can use two of the same if that is all you have available)
  • 7 teaspoons olive oil
  • 1 tablespoon parsley
  • salt and pepper
Instructions
  1. In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
  2. Trim the ends off the squash and using a vegetable peeler shave the squash off length wise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
  3. Add 2 tablespoons olive oil, ¼ teaspoons salt, ⅛ teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
  4. In a 12 inch skillet over medium high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
  5. Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.

Adapted from Cooks Illustrated

Buffalo Chicken Mac and Cheese Recipe

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deli chicken mac and cheese recipe

deli chicken mac and cheese recipe picture 2

If you’re looking for a little bit of a different take on a Mac and Cheese give this recipe a try – the dominant flavor is definitely the Gorgonzola cheese, so you it with caution. This is a simple recipe that cooks on the stove top and utilizes deli chicken so it is fairly quick to prepare. To make preperation a little easier measure all ingredients into small containers so you have them ready to add as you prepare the cheese sauce.

This is a quick recipe so you can have supper on the table in less than an hour. Enjoy

Buffalo Chicken Mac and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 1 whole rotisserie deli chicken
  • 16 ounces elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • ⅛ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • ½ cup hot sauce
  • ½ cup crumbled Gorgonzola cheese
Instructions
  1. Bone chicken into bite size pieces. Cook pasta according to package directions; drain.
  2. In a large dutch oven over medium heat - melt the butter. Slowly whisk in the flour until a paste forms. Continue stirring and cooking until golden brown. Slowly whisk in the milk and cook stirring constantly until mixture is thickened about 5 minutes, and then add the pepper. Cook about 1 more minute, or until mixture is smooth. Reduce heat to low and stir in the Monterey Jack, and cheddar cheese; cook until melted.
  3. Mix in the hot sauce and then fold in the chicken, macaroni, and Gorgonzola cheese.
  4. Serve hot.

Adapted from Allrecipes.com

Barbecued Chicken Kebabs Recipe

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chickenkebabs recipe

chickenkebabs picture 4

Sticky, gooey, and delicious! These Barbecued Chicken Kebabs have a delicious combination of flavors, they do take a little time to prepare, because of the time the chicken marinates in the bacon spice mixture, other then that this is a simple recipe. I prepared the recipe as written with the exception of the amount of chicken used which was a little less than the 2 pounds it calls for; so I wound up with 3 Kebabs, instead of 4.

I used wooden skewers, but metal if you have them would be a better choice because even after being soaked they still have a tendency to burn over high heat.

The next time you want to fire up the grill give these Barbecued Chicken Kebabs a try; there great!

 

Barbecued Chicken Kebabs Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredients for sauce
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons onion (grated)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar (packed)
  • Ingredients for chicken
  • 2 pounds boneless skinless chicken breasts (cut into 1 inch chunks)
  • 2 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 4 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2 slices bacon (cut into ½ inch pieces)
Instructions
  1. Directions for chicken
  2. Process bacon in a food processor until a paste forms. In a large bowl whisk together the paprika's, sugar, and kosher salt, and then work the bacon paste into the mixture. I found using my hands worked best for this. Add the chunks of chicken to the bowl and using your hands thoroughly coat the chicken with the bacon spice mixture. Cover with plastic rap and refrigerate for 1 hour.
  3. Directions for sauce
  4. While chicken is marinating mix all the sauce ingredients together in a small sauce pan. Bring mixture to a simmer over medium heat and cook until mixture is reduced to about 1 cup, about 5 – 7 minutes. Remove ½ cup to a dipping bowl, and set aside.
  5. Preheat and prepare grill.
  6. Thread chicken on 4 skewers. Place skewers on grill grates over medium high heat and grill with cover closed until nicely browned on one side, flip kebabs, and using a brush coat browned side with barbecue sauce. After 2nd side is browned flip kebabs again and coat with sauce. Continue flipping and brushing every few minutes until chicken is done and slightly charred. (165F)
  7. Remove chicken to a serving platter, cover with aluminum foil, and let rest for 5 – 10 minutes; serve with dipping sauce.

chickenkebabs picture 4

Adapted from Cooks Country Meat Cookbook

Chicken Parmesan for Two

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chicken parmesan for 2 recipe

Chicken Parmesan is one of my favorite supper dishes, but with only 2 of us at home it is nice to be able to cut the recipe down a little bit. This Chicken Parmesan recipe is designed for 2 people, but if the chicken breasts are small you can stretch 3 out of it. (the local markets smallest package was three, but they were small – so I had some left overs, which was fine). Be sure to pound the chicken breasts down to the same thickness so they cook equally.

If your cooking for 2, and like Chicken Parmesan, give this recipe a try; it’s really good!

Chicken Parmesan for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • Sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt
  • ¼ teaspoon dried oregano
  • Pinch red pepper flakes (or to taste)
  • 1 can crushed tomatoes (28-ounces)
  • ¼ teaspoon sugar
  • Chicken and Pasta
  • 2 boneless skinless chicken breasts (6-ounces each)
  • Salt and pepper
  • 4 ounces Vermicelli
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • ½ ounce grated Parmesan cheese
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ⅓ cup vegetable oil
  • ½ cup shredded mozzarella cheese
Instructions
  1. In a large skillet or medium size sauce pan over medium heat - heat 1 tablespoon of olive oil until shimmering. Add the garlic, ¾ teaspoons of salt, oregano, and red pepper flakes; cook for 30 seconds until fragrant. Stir in the crushed tomatoes and sugar, bring mixture to a boil, reduce heat to simmer, loosely cover, and simmer for 20 minutes or until mixture is thickened. Remove from heat and stir in the remaining olive oil; set aside and keep warm.
  2. parm chicken sauce
  3. Pound chicken down to about ½ inch and let set for 20 minutes to come to room temperature.
  4. pounding parm chicken
  5. While sauce is cooking, cook pasta according to package directions for al dente, drain, and reserve ½ cup of the pasta water. (to cook pasta 2 quarts water and ½ teaspoon salt) When the sauce is done mix ¾ cup of the sauce into the pasta; set aside and keep warm.
  6. cooking pasta
  7. parm chicken sauce and pasta
  8. In a shallow dish whisk together the flour and egg until smooth. Place the bread crumbs in another shallow dish like a pie plate.
  9. parm chicken breading mix
  10. Preheat broiler with rack 4 inches below element
  11. Dip chicken in the egg mixture letting any excess drip off, and then roll chicken in the bread crumbs. In a large skillet over medium high heat cook chicken using the cooking oil until nicely browned (I cooked them to 160F on this step).
  12. breading parm chicken
  13. pan frying parm chicken
  14. Place chicken on a broiler pan and top chicken with mozzarella cheese. Broil until cheese is melted and starts to brown.
  15. cheese on parm chicken
  16. broiling parm chicken
  17. Spoon 2 tablespoons of sauce over the chicken, and mix any leftover sauce into the pasta. If needed mix in some of the reserved pasta sauce to adjust the consistency of the pasta. Enjoy

Adapted from Cooks Country

Check out 7 Awesome Food Substitutes Everyone Needs to Know

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Mozzarella Cheese Bites Recipe

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cheese bites

Getting ready for a fish fry after a successful fishing trip with my son Robert I was looking for a good side dish, so I went to his blog (blogchef.net), and decided to give this Mozzarella Cheese Bites Recipe a try. This is a simple recipe using Italian bread crumbs, egg, and garlic powder.

The cheese deep fries very quickly, so watch them closely so they don’t overcook. I used my deep fryer to cook this recipe, but you can use a heavy saucepan if you don’t have one available.

Serve with marinara sauce – or spice it up a little bit with chili or shrimp sauce.

This would also be a great appetizer for a game day party.

Mozzarella Cheese Bites Recipe
 
Author:
Recipe type: Appetiser
Cuisine: Italian
Ingredients
  • 1 pound mozzarella string cheese (cut into 1 inch pieces)
  • 2 eggs (beaten)
  • ¼ cup water
  • 1 ½ cups Italian bread crumbs
  • ½ teaspoon garlic powder
  • 1 cup all-purpose flour
  • Oil for deep frying
Instructions
  1. Preheat deep fryer to 365F (If using).
  2. In a small bowl whisk together the eggs and water. Mix together the bread crumbs and garlic powder in a shallow dish, like a pie dish. Place the flour in another shallow dish.
  3. Roll mozzarella pieces in flour, then in the egg mixture, and then roll in the bread crumbs.
  4. Deep fry in batches at 365F for about 30 seconds or until golden brown; drain on paper toweling.
  5. Serve with your choice of dipping sauce.