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Whip It Up Wednesday: Blueberry Crisp
| At least it is still Wednesday and I get to post this recipe! We have been having some internet issues at home, so doing work has been a little difficult. Let's hope this works! This new recipe is full of yumminess and antioxidants (the good for ya stuff). Blueberries!!! We love em! |
We got this recipe from David's executive assistant Bea, who found the recipe in Saveur Magazine
Blueberry Crisp
SERVES 4 – 6
"If you are lucky enough to find yourself with an overabundance of blueberries, this easy-to-make crisp is delicious way to prepare them. This crisp can also be made with peaches, plums, or other summer berries."
6 cups (3 pints) blueberries, washed and stemmed
1⁄2 cup granulated sugar
1 1⁄4 cups flour
2⁄3 cup brown sugar
Pinch of salt
10 tbsp. cold butter |
1. Preheat oven to 350°. Toss together washed, stemmed blueberries and granulated sugar in a bowl, then transfer to a medium baking dish.
2. Combine flour, brown sugar, and a pinch of salt in another bowl. Using two knives, work cold butter, cut into pieces, into flour mixture until it resembles coarse meal. Sprinkle mixture evenly over blueberries. +We used the food processor to mix up the butter and other ingredients so it was easy to sprinkle.
3. Bake until berries are bubbling and topping is golden, about 50 minutes. Allow to cool for 15 minutes. Serve warm or at room temperature with heavy cream spooned over top.
You can also serve it with heavy cream, whipping cream, or even ice cream.
Enjoy! |
Whip It Up Wednesday: Jean's Summer Pasta Salad
| When it's 100 degrees outside, the last thing you want to do is slave over a hot stove or turn on the oven and heat up the house. Especially when you don't have air conditioning like we did growing up. Growing up, one of my favorite things to eat during the hot summer months was and still is my mom's summer pasta salad. This past weekend, it was so stinkin' hot, the last thing we wanted to do was cook! So, we gathered the ingredients for my mom's pasta salad. It's super easy to make, and this recipe makes a huge batch that can serve an army, or last you the entire weekend, you pick. My mom is in Wisconsin this week with her friends and family and I told her there was a special Whip It Up Wednesday just for her. Hi Mom, Mark and Joan! |
Jean’s Summer Pasta Salad
3, 12oz packages of rainbow rotelli pasta
1 Large package of Gallo Salami (cubed)
2 Medium cans sliced black olives
2 Packages of grape tomatoes
1 Can of artichoke hearts in water (small pieces)
1 Large block of cheddar cheese (cubed)
2 Bottles of Red Wine Vinaigrette dressing *
½ Red onion chopped
3-4 Cups of broccoli flowers
*you can substitute this dressing by making your own or choose another flavor. We just love this one.
Directions
Boil pasta 8-10 min. and chill with cool water.
Cut up salami, cheese and broccoli and set aside.
Don't cut up the grape tomatoes, as they will make the rest of salad soggy.
Cut up red onion and artichoke hearts into small pieces as well.
Once you have prepared all of the ingredients that needed to be cut up, start mixing everything together with the pasta in a large bowl. We have the huge Tupperware bowl that we use for just about everything.
Take one of the bottles of red wine vinaigrette dressing and mix it in with the salad. The other bottle can be used to spice up your serving later. Enjoy!
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Whip It Up Wednesday: Chicken Noodle Soup
| Being under the weather for several days, means you must resort to good old Chicken Noodle Soup. I am sure everyone has heard, just sleep, drink lots of water, have some chicken noodle soup, and you will feel better in no time. Trust us! We NEEDED this soup tonight! After some pretty yucky days, we finally resorted to the trusty, down home, cure all! Below is the recipe David made up tonight, so it is some real down to earth, totally amazing homemade soup! Enjoy! |
Chicken Noodle Soup
2 large chicken breasts
2 T olive oil
1 onion cut in small wedges
3 cups diced celery included leaves
2 cups diced carrots
4 cloves garlic
2 t mixed Italian seasoning
2 T kosher salt
1 t fresh ground pepper
1 pinch of crushed red chilies
4 qts water
1 lb Flat egg noodles |
Heat a six-quart pot, add olive oil, then lightly brown chicken breasts on all sides. After browning, add all ingredients (except noodles) and cover with 3 qts water. Bring to a boil, and then reduce to a simmer for one hour. After one hour, remove chicken breasts from pot and tear apart with a folk to shred the meat. Return shredded chicken to the pot and add the rest of the water. Return to a boil then add the egg noodles. Reduce to medium heat and let simmer for 8-10 minutes based on pasta cooking directions. Serve and enjoy. Makes 8 servings
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Of course, we used our awesome can't live without Le Creuset pot.
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Whip It Up Wednesday: Pulled Pork & Rocky Mountain BBQ Sauce
| And.....We are back! It has been a long time since the last Whip It Up Wednesday post and we are so sorry! We have been crazy busy around here and also trying to think of some new recipes to share with you. We celebrated Easter Sunday at my Mom's this year, as we do every year and normally, we eat ham. I rarely eat ham, unless it is in a yummy sandwich with all the fixings, so this is always the best. I walked into my Mom's kitchen and asked when the ham was going to be done. Both she and my brother gave had some sour looks on their faces and said, "are you going to tell her?" Tell me what? We aren't having ham! WHAT? Instead, we had the most awesome pulled pork sandwiches. True story! So now, we are going to share the recipe's with you. |
We purchased Pork Loin at Costco. They came two to a pack which was nice instead of buying 10 pounds of it. The total weight was 5 pounds for the pair and we cooked one.
Set your slow cooker on low for 11 hours, preferably the night before you plan to eat it. From what I have learned so far from my awesome husband the cook, cooking is easy, you just need to control all of the timing.
Place the pork loin into the slow cooker with 1 cup of water, a bottle of beer and one cup of diced onion.
11 hours later, your pork loin is literally falling apart as you take it out of the slow cooker and begin to tear it. Place the meat in to a large mixing bowl and set aside.
Now you can prepare the sauce. |
When we were trying to figure out what type of BBQ sauce we would use with the pork, we were racking our brains for recipes. Then we came across a wonderful recipe that our good friends from Colorado shared with us a few years back. It is delicious!
Rocky Mountain Brisket Sauce *
From Colorado Cache / Lori Alvis
1 1/2 teaspoon salt
1 1/2 teaspoon of pepper
2 Tablespoon Chili Powder
1 teaspoon of Bay Leaves *remove from sauce once it is done.
4 Tablespoons of Liquid Smoke
3 Tablespoons of Brown Sugar
1 14 oz. bottle of ketchup
4 Tablespoons of Worcestershire sauce
3 teaspoons of dry mustard
6 Tablespoons of butter
1/4 teaspoons pepper
Bring ingredients to a boil and then simmer for 10 minutes.
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| Mix sauce with the pork loin and serve on rolls as sandwiches. |
Whip It Up Wednesday: The Perfect Steak
Who doesn't love a good steak? Both of my parents were from the mid west, so having meat and potatoes was a normal affair growing up. In fact, every single Christmas, we would receive a huge box of Omaha Steaks from my Aunt & Uncle in Nebraska. If some of our vegetarian or vegan friends are reading this, so ahead and scroll down to the next post. I still love you even though you "you don't eat meat? I make lamb!" Ha!
Many of you reading this have been to our home and have had the opportunity to have one of these awesome steaks, grilled to perfection. We love to eat at home and BBQ whenever we can. We normally make red potatoes with our steak. Yum!
Lots of people think a steak rub or special season salt will make the steak better. We have news for you! We only use Kosher salt and ground pepper. The steak is then grilled to a nice 135 degrees. Remove from the fire and let it rest for five minutes which will let the meat's internal temperature go to 140 degrees which is medium rare. Make sure you invest in a great meat thermometer for the best results. |
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Whip It Up Wednesday
