Blueberry Buckle

Blueberry Buckle
5 Ingredients Makes This Tasty Dessert!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes

Ingredients3 cups flour
1 stick cold butter, diced
1 cup sugar
16 oz. fresh blueberries
1 tsp vanilla extract

Cooking Tools
Pastry cutter
Medium baking dish
Medium mixing bowl

Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, add; flour, diced cold butter, sugar and vanilla.  Use the pastry cutter to cut butter into the flour, then use your hands to create pea size and larger clump ( This will create your bottom and top crust).
Put half of the crumbs to line the baking dish, add the blueberries evenly spread out.  Add the rest of the crumb topping evenly on top of the blueberries.  Bake in the oven for 40 minutes.  Let cool to room temperature then cut & serve.
Serves 6

Caramel Apple Yogurt

Caramel Apple Yogurt
Jazz up Breakfast With This Sweet Treat!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 10 minutes

Ingredients
2 cups vanilla bean Greek yogurt
2 apples, small dice
1 13 oz can Dulce de Leche
2 tbsp fresh lemon juice
mint leaves for garnish

Cooking Tools
Small skillet
Small mixing bowl

Directions
Place diced apple in small mixing bowl and toss with lemon juice.  Heat skillet on medium and saute apple to draw out moisture,  Cook apple until slightly tender but not mushy.  Add in the Dulce de Leche, a lttle or alot, until melted.  Remove apples from heat and let cool.  Layer apples at the bottom of dessert cups and add yougurt on top.  Garnish with mint leaf.
Serves 4

 

Grilled Salmon Orzo Salad

Grilled Salmon Orzo Salad
With A Sweet Lemon Vinaigrette!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 15 minutes

Ingredients

4 salmon filet

1/2 box Orzo pasta

2 cups assorted grape tomatoes, sliced

1 shallot, sliced thin

1 cup roasted red pepper, diced

1/2 English cucumber, diced

1/2 cup chopped parsley + garnish

2 cups pea sprouts

2 slices lemon, sliced

salt

pepper

Lemon Vinaigrette

Ingredients

3/4 cup olive oil

1/3 cup lemon juice

1 tbsp super fine suagr

salt

pepper 

Cooking Tools

Indoor grill pan

Large mixing bowl

Small mixing bowl

Medium pot

Directions
Cook Orzo pasta according to directions, drain and rinse with cold water. Set pasta aside to drain. Salt and pepper salmon filet.  Preheat grill pan on high and lay salmon on grill pan and sear for a minute, then lower heat to medium high and cook for 3-4 minutes before flipping,  Cook about 3 minutes on the other side and remove from heat.  In a small bowl, whisk together the Lemon Vinaigrette.  In a large mixing bowl, add cooled pasta, tomatoes, shallots, red pepper, cucumber, parsley, pea sprouts, salt and pepper.  Add in Lemon Vinaigrette and toss until well coated.  Salt and pepper to taste if needed.  Place Orzo Salad on a platter, lay grilled salmon on top, garnish with lemon slices and minced parsley.  This salad can be served room temperature or cold.
Serves 4

Creamy Butternut Squash Penne

Creamy Butternut Squash Penne
Beautiful Autumnal Recipe!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 40 minutes

Ingredients
1 box Penne pasta
2 bags frozen diced butternut squash
3/4 cup onions, minced
1 garlic clove, minced
1 cup milk
1/2 cup heavy cream
1/2 stick butter
2 tbsp olive oil
fresh grated cinnamon
fresh grated nutmeg
1 cup grated Parmesan cheese + garnish
minced parsley for garnish
salt
pepper

Cooking Tools
Large stock pot
Medium sauce pan
Immersion blender
Small grater

Directions
Boil and cook pasta according to directions, drain.  In a skillet on medium heat, melt butter and olive oil.  Saute onions and garlic in a medium saucepan until translucent.  Add in butternut squash and cook until it is mashable, about 10 minutes. Pour in milk, heavy cream, cinnamon, nutmeg.  Reduce heat and simmer until it starts to thicken.  Use a immersion blender and blend until pureed. Cook's note: If the sauce is thick, just add more cream to thin.  Once sauce is pureed, add in Parmesan cheese and whisk well, salt & pepper to taste.  Pour over drained hot pasta in individual bowls and top with grated Parmesan cheese and minced parsley.
Serves 4-6 

 

 

Tomato Pesto Rolls

Tomato Pesto Rolls
No Need To Spend Hours In Making This Bread!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25 minutes

Ingredients
Pillsbury French Bread roll
8 sun dried tomatoes in olive oil
1/4 tsp dried oregano
1 glove garlic, minced
1/2 cup olive oil + drizzle
1 tbsp Pignoli nuts
2 tbsp Parmesan cheese
salt
pepper 

Cooking Tools

6 count muffin tin

Small food processor

Rolling pin 

Directions
Preheat oven 375 Degrees F. In a food processor, add sun dried tomatoes, oregano, garlic, olive oil, nuts, salt and pepper,  Pulse until fine mince.  Add in Parmesan cheese and pulse for 30 seconds.  Remove French dough from tube csn and cut into 6 equal pieces. Roll out dough into a round circle.  Spread Tomato Pesto evenly on each round.  Roll from one end to the other and tuck in sides.  Drizzle tin to grease bottom and place each roll and drizzle with olive oil, sprinkle a bit of salt, pepper and dried oregano.  Bake in oven for 25 minutes or until golden brown.
Yields 6

Madeira Cake

Madeira Cake
Serve With A Glass Of Madeira Wine!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Ingredients
2 sticks unsalted butter (softened)
1 cup superfine sugar + sprinkling
grated zest and juice of 1 unwaxed lemon
3 large eggs
1 1/3 cups self-raising flour
2/3 cup almond flour
1 cup candied lemon peel (optional)
Madeira wine (optional)

Cooking Tools

Large mixing bowl

parchment paper

Loaf pan

Hand mixer

Directions
Preheat the oven to 325ºF. Butter and line bottom of loaf pan with parchment paper cut to fit. Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour, Almond flour and, finally, the lemon juice.  Place batter into greased prepared pan. Sprinkle with superfine sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean. Remove to a wire rack, and let cool in the tin before turning out. Place candied lemon peels on top and serve with a glass of Madeira wine.
Serves 6