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Blueberry Smoothie
In a blender mix together
1 banana
1 Tbs. Blueberry Concentrate
1/2 cup vanilla yogurt
3/4 cup orange juice
1/2 cup crushed ice
Pinch of cinnamon
Greek Style Blueberry Turkey Burgers with Tzatziki Sauce
1 lb lean ground turkey
½ tsp greek seasoning
1 Tbs. water
¼ c chopped fine onion
Salt and pepper
Mix above ingredients just until combined, don't over mix. Divide into four balls. Roll each ball into a “log” (meatloaf shape 6 long). Bake at 350 degrees in a preheated oven until done. Approximately 35 minutes.
Tzatziki Sauce:
1 cucumber – peeled, seeded, and diced.
2 green onions- thinly sliced ¼ tsp garlic powder
¼ tsp dill weed (dried) ¼ tsp chopped mint finely chopped
1 c plain yogurt ¼ c crumbled feta cheese
Salt and pepper
Shredded romaine
Mix above ingredients together until well blended. Grill 4 pita bread or flat bread until toasted. Put turkey loaf on top of flat bread, top with Tzatziki sauce and shredded romaine lettuce and feta. (You can also add feta to meat instead of putting it on top). Eat taco style. Serves 4.
Orzo Pasta Salad with Dried Blueberries
One package orzo 1 T olive oil (or more to taste)
Salt and pepper 3-4 fresh basil leaves
Juice of one lemon ¼ c dried blueberries
10 or more leaves of arugula ¼ c feta cheese
crumbled
Make orzo according to package. Drizzle with 1 tsp extra virgin olive oil, mix. Cool. In a separate bowl, mix salt and pepper, 1 Tblsp extra virgin olive oil, lemon juice. Toss with cooled pasta. Tear basil leaves and leaves of arugula. Add dried blueberries. Toss and serve immediately. If you make ahead, do not add the basil, blueberries, or arugula until ready to serve. For added flavor add ¼ cup toasted pine nuts. Serves 6-8.
Monkey Bread
2 pkg refrigerated biscuits, quartered
1 T cinnamon
¼ c brown sugar
¼ c white sugar
1 c fresh or frozen blueberries
¼ stick butter cut into small pieces
Zest of orange
Blueberry syrup (optional)
Mix sugars, cinnamon, and zest together, set aside. Layer biscuits in pan. Sprinkle half of sugar mixture, half of blueberries and half of butter over biscuits. Add another layer of biscuits, repeat with sugars, blueberries, and butter. Bake in preheated 350 degree oven for 50-60 minutes until done. Remove from pan and drizzle with syrup. You can slice and toast for a “French Toast” style breakfast or pull apart from pan. Serves 8-10.
Grilled Fruit Salad
¾ c vanilla yogurt
2 T blueberry vinegar or white wine
Pinch of salt
½ fresh pineapple cored
2 peaches halved and pitted cut into rings
4 pieces ½ “ thick kiwi peeled and sliced
½ c red grapes, keep in clusters
1 c fresh blueberries, spray with cooking spray
Chopped orange zest
Blueberry granola or sliced almonds
Stir yogurt, preserves, vinegar and salt, chill. Grill pineapple approximatly ½ minute, set aside. Grill peaches cut side down, approximatly 3 minutes, slice into wedges. Grill grapes until skin splits 2 minutes, snip into smaller clusters. Toss pineapple, peaches, with kiwi and blueberries in a large bowl. Divide fruit mixture and grape clusters among 4 plates. Garnish with zest and granola or almonds (do not grill). Serves 4.
Honey, Pear, Cheese, Blueberries
¼ c roasted walnuts
2 red pears sliced and cored
½ T lemon juice fresh
¼ c blue cheese
Assorted crackers
Roast walnuts in a dry pan over medium heat until toasted, stir constantly for approximatly two minutes. Slice pears, toss in lemon juice, and set aside. Arrange pears on plate, then walnuts, blueberries, and cheese. Drizzle with a healthy dose of honey. Serve with crackers. (You may also substitute apples for pears and feta or cheddar crumbs for blue cheese). Serves 4.
True Blue Salad
5-6 cups torn iceberg or romaine lettuce or spinach
1 medium tomato chopped
½ of a small cucumber, thinly sliced
½ cup crumbled feta cheese
½ cup slivered almonds
½ cup dried or fresh blueberries
Place all ingredients in a large mixing bowl and toss lightly to coat.
Blueberry and Brown Rice Salad
3 cups cooked brown rice
1-cup fresh blueberries
3 TBS olive oil
3 TBS lemon juice
2 tsp. rice vinegar
1/6 tsp red pepper
1 cup sliced carrots
2Tlbs. minced red onion
½ cup chopped celery
2 TBS each of fresh oregano, mint, basil, chives
2 tsp. salad prime (spice mix)
Combine everything except fresh blueberries in a large bowl. Refrigerate 2 hours.
Stir in fresh blueberries and serve.
Blueberry Cheesecake Bars
6Tbsp. Butter melted
2 cups Graham Cracker Crumbs
2pkg. (8oz each) Cream Cheese. Softened
¾ cup sugar
2 eggs
1tsp vanilla
1 jar (10oz.) blueberry jam or preserves
1-cup blueberries
Preheat oven to 350 degrees. Mix butter and graham crumbs in 13x9 inch baking pan. Press firmly onto the bottom of pan. Whip soften cream cheese (room temperature) until smooth. Add remaining ingredients and mix together. Poor mix into your baking pan with crust already in it. Take a cookie sheet (or water bath pan) and put in oven. Poor 1 -2 cups of water on sheet. Cook cheesecake on sheet for 30 - 40 minutes. Note * Cheesecake will be "settled" when done. The cheesecake will not be watery, but will not be totally firm. If you are checking with a tooth pick, the tooth pick should still have a little residue on it when done. Refrigerate until ready to use.
Blueberry Sauce Recipe
½ Cup Sugar
½ Cup Water
Pinch of Salt
2 Tablespoons Cornstarch
2 Cups Fresh Blueberries
1 Teaspoon Lemon Juice
½ Teaspoon Grated Lemon Peel
Combine water, cornstarch, sugar and salt in a sauce pan. Stir frequently over low heat until mixture boils and thickens. Stir in lemon juice and lemon peel. Add fresh blueberries, simmer 5 minutes. Let sauce cool slightly before using.
Serve over ice cream, fresh melon, French toast, cheesecake or pancakes.
Makes about two cups.
Blueberry Bean Dip
1 Can (16oz.) refried beans
1 Tablespoon taco seasoning mix
1 Cup Sour Cream
1 Cup Blueberry Salsa
1 Cup Shredded Lettuce
1 Cup Shredded Cheese
½ Cup Dried Blueberries or Fresh Blueberries
Mix beans and taco seasoning mix. Spread onto bottom of a 9-inch pie plate. Layer the remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled. Serve with tortilla chips or assorted crackers.
Blueberry Mustard Glazed Ham
1 Ham (5-6lb.)
¼ Cup prepared horseradish
¼ cup Blueberry Mustard
2 Tablespoons brown sugar
2-4 Tablespoons Blueberry Apple Juice (to thin out)
Mix ingredients together, smear all over ham, and bake according to package directions.
Blueberry Mustard Coleslaw
7 Cups shredded cabbage (or 16oz. package of pre-shredded cabbage)
1 Cup of thinly sliced onion
1 Cup Carrots (omit or add less if using pre-shredded cabbage)
¼ Cup white wine vinegar
2 Tablespoons mayonnaise
2 Tablespoons sugar
2 Tablespoons Blueberry Mustard
1/8 Teaspoon each salt and pepper
1/8 Teaspoon ground red pepper
Mix Well: vinegar, mayonnaise, sugar, mustard, salt and pepper, and red pepper. Toss in onions, carrots, anc cabbage to coat. Serve immediately. If you make ahead, toss together at serving time. It is best to make the mustard/mayo mixture the night before to blend the flavors, but it is not necessary.
Chicken with Carmelized Onions and Blueberry Preserves
4 Chicken Breasts
2 Large onions
1 Tablespoon balsamic vinegar
2 Tablespoons Blueberry Preserves
Salt and Pepper
1 Teaspoon extra virgin olive oil
1 Teaspoon butter or margarine
5 Sprigs fresh thyme
½ Teaspoon Sugar
¼ Cup chicken stock
Salt and pepper chicken breasts and brown on stove for 4 minutes on each side. Add 3 sprigs of thyme and finish cooking in a 350 degree oven for about 25 minutes (until internal temperature reaches 170 degrees). While chicken is cooking, slice onions thinly. Heat olive oil and butter until melted, add onions and cook until dark brown, stir frequently to avoid burning. Being careful to keep your face away, slowly add the vinegar. Let it cook down for 1-2 minutes. Add preserves, 2 sprigs of thyme, sugar, chicken stock, salt, and pepper. Stir and cook until bubbly. Spoon over chicken.
