Blueberry Chicken Chopped Salad

Blueberry Chicken Chopped Salad
Blueberry Chicken Chopped Salad

Salad Ingredients

  • 2 chicken breasts, boneless and skinless
  • 1 Tbs olive oil
  • 1 head romaine lettuce, chopped fine
  • 2 c fresh blueberries
  • 1 c pecans, roughly chopped
  • 2/3 c red onion, diced
  • 1/2 c blue cheese (or any soft cheese)

Dijon Vinaigrette Ingredients

  • 1/3 c olive oil
  • 3 Tbs red wine vinegar
  • 2 tsp honey
  • 1 tsp prepared Dijon mustard
  • pinch each of salt and freshly ground pepper

Instructions

  1. Season chicken breasts on both sides with salt and freshly ground pepper
  2. Heaet oil in a large saute pan over medium-high heat
  3. Add chicken breasts and cook for about 4-5 minutes per side, just long enough to make sure there’s no pink inside
  4. Transfer chicken to a plate to cool for at least 5-10 minutes.  Chop into small bite-sized pieces
  5. In a large bowl, toss lettuce, onion, blueberries, cheese, vinaigrette and pecans together
  6. Add chicken to the top of the salad and serve immediately

 

as adapted from www.oregonblueberry.com

Blueberry Jam

Blueberry Jam
Blueberry Jam

Makes about 6 half-pints

 

Ingredients

  • 6 1/2 c (about 5 pints) fresh blueberries
  • 1 package granulated fruit pectin for low-sugar recipes
  • 4 1/2 c sugar, divided
  • 1 Tbs lemon zest (optional)

Instructions

  1. Combine blueberries (and optional lemon zest) with 1/2 c water in a large saucepan and set aside
  2. In a small bowl, combine the pectin with 1/4c sugar
  3. Stir the pectin mixture into the blueberries.  Put on high heat and stir the mixture constantly until it comes to rolling boil
  4. Add the remaining 4 1/4 c sugar and return to a rolling boil for exactly 1 minute, still stirring
  5. Remove from heat and skim off any foam
  6. Set aside and let cool enough to handle, about 30 minutes
  7. Transfer to 1c freezer containers, filling each to 1/2-inch from the top
  8. Continue to cool at room temperature until jam has set.  Cover and freeze

Thaw to serve — keeps for about 1 month in the refridgerator

 

as adapted from www.oregonblueberries.com

Balsamic Blueberry Mascarpone Crostinis

Balsamic Blueberry Mascarpone Crostinis
Balsamic Blueberry Mascarpone Crostinis

Toast Ingredients

  • 18 (1/4″ thick) baguette slices
  • 1 Tbs olive oil

Topping Ingredients

  • 12 Tbs mascarpone cheese
  • 1c fresh blueberries
  • 1 Tbs balsamic vinegar
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground pepepr
  • 2 Tbs thinly sliced basil leaves

Instructions

  1. Preheat oven to 375F
  2. Brush bread slices with olive oil.  Arrange on a baking sheet and toast until just browned, 8-10 minutes with one turn
  3. In a skillet, heat blueberries, vinegar an sugar just until blueberrries are tender and a sauce forms, about 4-5 minutes.  Set aside and let cool
  4. Top toasts with about 2 tsp mascarpone each and sprinkle with salt and pepper
  5. Top with blueberry mixture and fresh basil

Grilled Chicken with Blueberry Relish

Grilled Chicken with Blueberry Relish
Grilled Chicken with Blueberry Relish

serves 4 hungry folks

Ingredients

  • 2 1/2 c frozen blueberries
  • 2 Tbs fresh chopped rosemary, divided
  • 1 Tbs balsamic vinegar
  • 1/4 c blueberry preserves or jam
  • 4 medium chicken breasts, boneless and skinless
  • 2 Tbs olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. Combine frozen blueberries, half the rosemary, vinegar and preserves into a saucepan.
  2. Bring the mixture to a simmer and cook over medium-low heat until slightly thickened, or about 20 minutes
  3. Crush the blueberies with the back of a large spoon and set aside.
  4. Preheat grill to high
  5. Drizzle olive oil over the chicken and season with salt and pepper
  6. Place on grill and cook until no pink is seen inside, about 7 minutes on each side, depending upon thickness
  7. Serve on a large plate and top with the blueberry relish and the remaining chopped rosemary

 

as adapted from www.oregonblueberry.com

Blueberry Sorbet

Blueberry Sorbet
Blueberry sorbet

Makes 6 servings

Ingredients

  • 4 cups fresh blueberries
  • 6oz can frozen apple juice concentrate

Instructions

  1. In the mixing vessel of a food processor or blender, combine blueberries and apple juice concentrate.
  2. Whirl until liquified.
  3. Cover and freeze until firm around the edges, about 2 hours
  4. Use a heavy spoon to break the frozen mixture into pieces and put back into blender or food processor.
  5. Whirl again until smooth but not completely melted.
  6. Spoon into a 9″x5″ loaf pan
  7. Cover and freeze until firm

Serve within a few days.

 

as adapted from www.oregonblueberry.com

Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Grilled Salmon Flatbreads with Fresh Blueberry Salsa
Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Makes 4 servings

Ingredients:

  • Spice blend (see task #1 below)
  • 1 clove garlic, minced
  • 2 salmon filets (8 oz), skinless
  • 4 pita breads
  • 1 cup fresh blueberries
  • 1/2 avocado, diced
  • 1/3c cilantro, chopped
  • 1/4c red onion, diced
  • 1 Tbs jalapeno, minced
  • 1 tsp lime zest
  • 3 Tbs lime juice
  • 2 Tbs olive oil (divided)
  • 1 bunch watercress, trimmed (substitute with arugula or the leafy green of your choice)

Ingredients

  1. In a small bowl, combine 1 tsp each of ground corriander, ground cumin, fennel seed, ground cardamom and mustard seed.  Add 1/2 tsp salt and 1/4 tsp freshly ground black pepper to make the Spice Blend.
  2. Heat grill or grill pan to medium-high
  3. Sprinkle 4 tsp of Spice Blend and the all the garlic on both sides of salmon.  Grill the salmon until just opaque in center, about 4 minutes per side.
  4. With two forks, flake the salmon into a bowl.
  5. Grill the pitas until toasted, about 30 seconds per side and set one per plate.
  6. In a medium bowl, toss the blueberries, avocado, cilantro, onion, jalepeno, lime zest and one tsp of the remaining spice blend.  Add lime juice and oil.  Toss until well-mixed and coated.
  7. Top pitas with watercress, salmon and blueberry salsa.

 

as adapted from www.oregonblueberry.com

Crumby Blueberry Cheesecake

This has been a family recipe that Barb’s been making for over 30 years.

Two-in-One-derful Cake

  • 3 ½ c flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c cold butter, cut in cubes
  • zest of one lemon
  • 1/3 c light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla

Blueberry Filling

  • 8 oz marscapone (sub 6oz cream cheese + 2 oz sour cream)
  • 8 oz cream cheese, softened
  • 1/2 c + 2 Tbs finely-granulated (baking) sugar
  • 2 Tbs. cornstarch
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 c blueberries

Glaze

  • 1/2 c powdered sugar
  • 2-3 tsp. milk

 

Preheat oven to 350F and line the bottom of a 9″ springform pan with parchment paper.  Spray paper and sides with lightly flavoured non-stick cooking spray and set aside.

In a large bowl, mix up flour, sugars, zest and leavenings.  Add butter and slowly work in (I use an electric mixer on low) until crumbly.  Add eggs and vanilla.  Mix until grainy.  Note: if you mix too muich it will look more like sand — if that happens, use your hands and squeeze, making it into small crumbles.

Press about 2/3 of the mixture into the bottom of the prepared pan.  Put both the pan and the rest in the fridge.  Reserved crust will be used later as crumble topping.

For the filling, mix together cheeses, vanilla, sugar and corn starch.  Add eggs and mix just enough to evenly combine and make smooth — do NOT over-mix!

Pour half the filing mixture onto the cold crust.  Then, scatter about 1¼ cups blueberries on the filling mixture.  Spread remaining filling over the blueberries.  Top all with remaining crust mixture and blueberries.

Place on the center rack of your heated oven and bake 65-75 minues.  Remove and cool for at leat 30 minutes.

Combine sugar and milk for glaze and remove all lumps.  Make sure it’s just thin enough to pour, and drizzle wantonly.

 

Pro Tip: If the cheesecake starts to get brown too quickly, make a small tinfoil tent to protect it from getting too done before it sets.

Enjoy!

Blueberry Glaze for Ham

This one is a Barbara-special and how we enjoy every Christmas ham here at the ranch.

2 cups frozen blueberries
1/4 cup orange juice
1/2 cup brown sugar

Add berries to a saucepan on low and simmer while constantly stirring until a jam-like consistency is achieved.  Brush over a cooked ham in the last 20 minutes of cooking.