Blueberry Greek Sliders
2lbs. lean ground beef, chicken, or turkey
1tsp lemon zest
1Tbsp fresh lemon juice
1tsp chopped fresh dill
1tsp chopped fresh parsley
1tsp chopped fresh cilantro
1tsp Greek seasoning (or more)
¼ - ½ cup Frozen Blueberries
12 pack dinner rolls (slider sized buns)
Place frozen blueberries in a food processor. You will want to keep the frozen blueberries in chunks and pieces. Chop just long enough to break up the pieces, do not finely chop. Mix all ingredients together, including the blueberries. Do not over mix, but make sure all ingredients are incorporated well. Shape into 12 equal size balls, flatten the balls in the palm of your hand forming a patty, and make an indentation with your thumb in the center of each patty.
Cook to your likeness on hot grill pan, skillet, or outdoor grill. Place one patty on top of each dinner roll. Serve with Tzatziki Sauce (recipe follows) and any of these other condiments listed below.
Tzatziki Sauce (A Greek cucumber yogurt sauce)
¼-1/2 cup of plain yogurt
1Tbsp lemon zest
1Tbsp mint chopped
1Tbsp green onion
½ cucumber seeded, peeled and chopped
Salt and pepper to taste
Mix all ingredients together. Refrigerate. Will keep for 1 week.
Other suggested condiments:
*Need some help with this recipe? Watch Treat Hartmann cook up some sliders by clicking here.
Blueberry Potato Soup
½ c. Celery, chopped
½ c. Onion, chopped
2 T Margarine or Butter
1.5 c. Milk
1 pkg. The Blueberry Store’s Blueberry Sausage
1-2 pints Fresh or Frozen Blueberries
Salt & Pepper to Taste
Peel and dice the potatoes. Place potatoes in a large pot with water, and bring to a boil until potatoes are partially cooked. Add Milk, Margarine/Butter, Celery, and Onions; let simmer for approximately 5 minutes.
While soup is simmering, remove the sausage from its casing. Cut the sausage into pieces and warm in a pan. The sausage is precooked, so be careful not to burn it. Once the sausage has been warmed through; add to pot with other ingredients. Simmer for approximately 5 minutes. Add the Fresh/Frozen Blueberries. Put the Blueberries in by the handful; make a judgment call as to the amount that the soup will actually need, as it may need more or less. Be sure to fold the soup when stirring. This will allow for the berries to remain whole, before the heat begins to break them down. Add Salt & Pepper to taste. When adding any of the ingredients to the soup, especially the milk, evaluate how much will be needed to make the soup balance. May add mashed potato flakes to thicken to desired consistency. Serves 6-8.
2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
12 ounces 90%-lean ground beef
Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.) Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160 degrees F. Serve immediately, with or without rolls and toppings. Recipe courtesy of: http://www.delish.com
1 1lb Package Blueberry Sausage (Chopped)
1 Cup Chopped Onion
1 Cup Chopped Celery
2 Tablespoons Butter
1 Package Chili Seasoning Mix
2 15oz. Cans Chicken Broth
1 Small Can Chopped Chiles
1 15oz Can Northern Beans (Undrained)
¼ Cup Blueberry Mustard
2 Cups Frozen Blueberries
Cook onions, celery, and butter in large skillet on medium-high. Heat 5 minutes, stirring occasionally until vegetables are soft. Add chopped Blueberry Sausage and warm with vegetables. Stir in Seasoning Mix and add some chicken broth. Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.
In a large kettle add Northern Beans, Chiles, Blueberry Sausage, and remaining Chicken Broth. Bring to a full boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
Add Blueberry Mustard; stir throughout chili. Add Frozen Blueberries (blueberry quantity based on preference). Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Makes 5 (1-cup) servings.
Please note: quantities for Frozen Blueberries and Chicken Broth should be adjusted according to preference of thickness and flavor.