As we kick off 2015, there's a lot great things on the horizon! But today, I'm looking back, to the top 10 most popular posts from last year. And let me tell you, you readers have got good taste! There's a year's worth of tastiness summed up in these 10 posts!
Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts
Friday, January 2, 2015
Tuesday, July 1, 2014
Slow-Cooker Blueberry Pulled Pork
It's almost blueberry season again!
Which means that I can finally stop clinging onto the last of my frozen blueberries, because in a couple of weeks, we'll be out there picking fresh berries to refill my freezer stock!
One of my favorite "out of the box" recipes for pork is a blueberry sauced pork tenderloin that I make once in a while. It's savory and unexpected, but there are a couple of things that I don't like about it. It takes a while to prepare, and pork tenderloin isn't always affordable. Luckily, I figured out a way to get all that fabulous flavor in an affordable, easy crockpot dish!
Which means that I can finally stop clinging onto the last of my frozen blueberries, because in a couple of weeks, we'll be out there picking fresh berries to refill my freezer stock!
One of my favorite "out of the box" recipes for pork is a blueberry sauced pork tenderloin that I make once in a while. It's savory and unexpected, but there are a couple of things that I don't like about it. It takes a while to prepare, and pork tenderloin isn't always affordable. Luckily, I figured out a way to get all that fabulous flavor in an affordable, easy crockpot dish!
Wednesday, July 24, 2013
Berries Are Red, Berries Are Blue...
Summer is just awesome, food-wise, here in the Midwest.
Once June hits, we know we're usually in for a stream of local fruits and veggies for the next 3 or four months. From June's strawberry festivals to October's pumpkin patch adventures, it's all delicious. And mid-July marks one of my favorites: blueberry season!
I've been going blueberry picking as long as I can remember, and started dragging my husband to the fields even before we were married. (He should have known back then what he was getting into!) Time went on, and one by one, we started taking the kids too. Last year was a rough year for fruit crops, and the farm we usually go to was hit hard and had very little harvest, but it turned out to be a blessing in disguise, because we discovered a patch with certified organic berries not too much more of a drive than then patch we usually went to.
Once June hits, we know we're usually in for a stream of local fruits and veggies for the next 3 or four months. From June's strawberry festivals to October's pumpkin patch adventures, it's all delicious. And mid-July marks one of my favorites: blueberry season!
I've been going blueberry picking as long as I can remember, and started dragging my husband to the fields even before we were married. (He should have known back then what he was getting into!) Time went on, and one by one, we started taking the kids too. Last year was a rough year for fruit crops, and the farm we usually go to was hit hard and had very little harvest, but it turned out to be a blessing in disguise, because we discovered a patch with certified organic berries not too much more of a drive than then patch we usually went to.
Monday, May 6, 2013
Blueberry Oat Muffins
I'm a big fan of muffins. Besides being basically a slightly healthier version of a cupcake that somehow has gotten mass approval as an acceptable breakfast option, they are also fairly quick to throw together. If I am on my game, I can have them ready to go in the oven by the time the oven preheats.
These blueberry oat muffins are a family favorite. The juicy pops of sweet-tart blueberries and the chew of the oats is a great combination, and a tried and true breakfast combination, also delicious in breakfast cake. These muffins are so moist and flavorful that you don't need to worry about buttering them up, which is good, because they have a tendency to crumble easily.
So here we go. Preheat your oven to 400 degrees. Melt 1/4 cup (one half stick) of butter.
While the butter's melting, grab a 2 cup measure and make 1 cup of sour milk by putting a tablespoon of white vinegar in the measure and then adding milk until you get to 1 cup. This is a quick substitute for buttermilk, if you need it in a recipe and don't have it on hand. Otherwise, sub in the same amount of yogurt or sour cream...they all are pretty interchangeable in baking recipes. Creamy with a tiny bite of sour.
Add 1 cup rolled oats to the sour milk and mix it. Let it sit while you move on.
In a large bowl, mix 1 cup flour, 3/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Go back to the milk/oat mixture. Add one egg and the melted butter. Make sure that either the butter is cooled or that you mix in the egg first and then slowly add in the butter...you don't want to scramble your egg. Mix.
These blueberry oat muffins are a family favorite. The juicy pops of sweet-tart blueberries and the chew of the oats is a great combination, and a tried and true breakfast combination, also delicious in breakfast cake. These muffins are so moist and flavorful that you don't need to worry about buttering them up, which is good, because they have a tendency to crumble easily.
So here we go. Preheat your oven to 400 degrees. Melt 1/4 cup (one half stick) of butter.
While the butter's melting, grab a 2 cup measure and make 1 cup of sour milk by putting a tablespoon of white vinegar in the measure and then adding milk until you get to 1 cup. This is a quick substitute for buttermilk, if you need it in a recipe and don't have it on hand. Otherwise, sub in the same amount of yogurt or sour cream...they all are pretty interchangeable in baking recipes. Creamy with a tiny bite of sour.
Add 1 cup rolled oats to the sour milk and mix it. Let it sit while you move on.
Add the wet mixture to the dry mixture and combine until everything is just moistened. Don't overmix muffins! They'll turn into hockey pucks, which are NOT delicious.
Take 1 cup of frozen blueberries and fold it in.
Scoop into greased muffin cups (or paper lined tins). I like to use a cookie dough scooper, like a small ice cream scoop, for quick muffin cup filling.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean.
Sometimes, if you're lucky, your muffins will turn out resembling Grumpy Cat.
Sunday, April 28, 2013
Blueberry Breakfast Cake
So, all of you had a little notebook of clipped and scribbled recipes when they were in high school, right? I mean, I'm sure I can't be the only one. There's got to be at least a couple other people out there...
Okay, I can face it. I'm a cooking junkie, and have been for a while. I would steam artichokes in my dorm room in college. I would bake muffins to bring to high school for my friends and/or teachers. And I would buy cooking magazines since before I could drive. And some of the recipes that I have clipped or written out from back then are still in constant rotation at my house. Which is a good thing.
Just fair warning, this week may be a little oatmeal-centric. I have bananas getting too ripe, and that's perfect for a banana oatmeal snack cake. Plus, there's a great blueberry oatmeal muffin recipe that we love here, and I might pull that one together to share. But today, it's blueberry breakfast cake. I'm not sure where the original recipe is from, but right now, it's in my old little recipe book with a note about it being from a Blueberry Festival in Indiana.
Okay, I can face it. I'm a cooking junkie, and have been for a while. I would steam artichokes in my dorm room in college. I would bake muffins to bring to high school for my friends and/or teachers. And I would buy cooking magazines since before I could drive. And some of the recipes that I have clipped or written out from back then are still in constant rotation at my house. Which is a good thing.
Just fair warning, this week may be a little oatmeal-centric. I have bananas getting too ripe, and that's perfect for a banana oatmeal snack cake. Plus, there's a great blueberry oatmeal muffin recipe that we love here, and I might pull that one together to share. But today, it's blueberry breakfast cake. I'm not sure where the original recipe is from, but right now, it's in my old little recipe book with a note about it being from a Blueberry Festival in Indiana.
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