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Jun 132015
 

Fresh Creamy Blueberry Pie

Our wild blueberries here on the property were a little late this year and not as plentiful as normal but I still got enough to make this delicious pie with a few to spare.

You are soooo...Gonna be in Blueberry Heaven!!

You are soooo…Gonna be in Blueberry Heaven!!

What really surprised us was that the seeds in them were also a little scarcer than in the past and the flavor much sweeter. I wondered if it was the fact that I have been picking them for so long now that they might be turning domesticated, ha ha! The pudding part of this recipe has an insert that was not called for in the original recipe that I had picked up from my daughter, who adds cream cheese to her banana pudding recipe and I just had to try it with this yummy treat! I am also trying to cook as much as I can this weekend as Monday starts the remake of my kitchen counters yet again, more on that at a later time……………..

Kenny said..A glass of wine and I'm fine!

Kenny said..A glass of wine and I’m fine!

 

Fresh Creamy Blueberry Pie
 
Author:
Ingredients
  • 1 baked graham cracker crust
  • 1 small package (3.4 oz) French vanilla pudding
  • 2 cups milk
  • 2 tbsp unsalted butter
  • 4 oz cream cheese, softened
  • ½ teas vanilla extract
  • 2 cups fresh blueberries, divided
  • 1 tbsp cornstarch
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
Instructions
  1. Combine pudding, milk and butter and beat according to package directions.
  2. Add cream cheese and vanilla and beat until incorporated; cover and chill.
  3. While pudding is chilling, combine one cup of the berries with the sugar, corn starch, lemon juice and zest in a heavy saucepan.
  4. Cook over low heat, mashing the berries and stirring constantly until thickened, stir in remaining berries; let cool.
  5. Spoon pudding mixture into pie crust and top with with berry mixture.

Hope everyone has a great week end and we will be seeing ya next week…….Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Apr 222014
 

Saucy Lemon Fish Fillets

My computer guru has got us back up and running, well, at least to where I can at least post again! He still hasn’t figured out what made us lose some of the pictures off our site and he is still hard at work to fix that part of our dilemma. Mother Nature is working on one of our other dilemmas, our driveway! After 4 more inches of rain on Friday and Saturday, Sunday seemed to break the chain and brought us much welcomed sunshine and there is very little rain in the forecast for the next 10 days, Oh Thank You Lord as maybe we can get our driveway put in! Kenny was getting tired of my singing “Where’s the Sunshine?” and if you heard me sing, you’d understand, ha ha!

McCormick commented on Twitter a few days back that our Fresh Fried Tilapia Filets looked yummy and they linked us up with a recipe for Saucy Lemon Fish Fillets using one of their many spices for us to try and I was just waiting for my grocery store to have fresh fish on sale again. Last Friday night we did just that as I had picked up a pound of fresh Tilapia and the results was super tasty with just the right amount of  lemon and spices with a wonderful sauce to top it off. And what better day to have fish for dinner other than Good Friday? But because I only cooked 1/2 pound of fish, I did have to add a little extra flour to the sauce at the end to have it thicken just a little.

Pass me my fork!!

Pass me my fork!!

 

Saucy Lemon Fish Fillets
 
Ingredients
  • ¼ cup flour
  • 3 teas McCormick Perfect Pinch Salt Free Original All-Purpose Seasoning, divided
  • 1 lb tilapia fillets or other firm white fish fillets
  • 1 tbsp olive oil
  • 1 cup reduced sodium chicken broth
  • 2 tbsp lemon juice (I used fresh squeezed)
Instructions
  1. Mix flour and 1 teaspoon of the Seasoning in a shallow dish; moisten fish lightly with water and coat evenly with flour mixture.
  2. Heat oil in large nonstick skillet on medium heat.
  3. Add fish and cook 1 to 2 minutes per side or until lightly brown.
  4. Add broth, lemon juice and remaining 2 teaspoons Seasoning to the skillet.
  5. Bring to boil, reduce heat to low and simmer 2 to 3 minutes or until fish flakes easily with a fork; remove fish to serving dish and keep warm.
  6. Bring sauce to a boil and cook 3 to 5 minutes or until sauce is slightly thickened, stirring frequently.
  7. Spoon sauce over fish to serve.

 

Kenny and I both loved this version of Tilapia and will be incorporate McCormick Perfect Pinch Salt Free Original All-Purpose Seasoning in other dishes that we dream up in the kitchen! Now that I have caught up on McCormick’s recipe and Good Friday, our Easter ham will follow. Sorry I’m behind and I hope you enjoy their recipe as much as we did……………..

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