Blueberry Crisp

This mouthwatering dessert was one of my favorites as a child and remains so as an adult. Nothing says summer like fresh blueberries and this dish is the perfect end to a summer evening. Top off the perfect crust-to-blueberry ratio with some chilly vanilla ice cream.

4 cups fresh blueberries 

1 T lemon juice

¼ cup sugar

1 ½ cups brown sugar

1 cup flour

1 tsp cinnamon

1 stick (8 T) room-temperature butter, cut into small pieces

1 ½ cups oatmeal

Preheat oven to 375 degrees and spray a 2-quart baking dish with cooking spray. Spread blueberries evenly over the bottom of the baking dish and sprinkle with lemon juice and sugar.

In a large bowl, use a fork (or your hands) to mix together brown sugar, flour, cinnamon, butter, and oatmeal until well combined. Sprinkle evenly over the blueberries.

Bake about 30 minutes, until the top is golden brown and the blueberries are bubbling. Serve warm with vanilla ice cream.

*Adapted from Williams-Sonoma

Red Quinoa Salad

 This recipe by far is one of my favorite quinoa recipes. I could literally eat this dish everyday; it is just that good! Perfect for a hot summers day.

2 and 1/2 cups red quinoa, cooked and chilled
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1/2 avocado, sliced and diced
3/4 cup grape tomatoes, sliced in half
1 small onions, thinly diced
1/4 tsp salt
1/4 tsp pepper
1/8 cup homemade lemon vinaigrette

For Lemon Vinaigrette:
1/8 cup olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
Black pepper
1/4 teaspoon dried thyme leave

Recipe from Tastefully Julie 

Shirley Temple Cupcakes

Last week, I whipped up these Shirley Temple Cupcakes for a Baby Shower! They are super simple, light and fluffy with a cherry flavored icing topped with a maraschino cherry! Simply delicious! 

For the cupcakes:

1 box white cake mix 

1 cup lemon-lime pop (I used Faygo)

3 eggs 

1/3 cup vegetable oil 

3 tablespoons maraschino cherry juice 

1. Preheat oven to 350 degrees. Line 24 cupcake tins with cupcakes liners. Combine cake mix, pop, eggs, oil and cherry juice into mixing bowl. Mix on medium until well combined. Fill cupcake liners between 1/2 and 2/3 full. Bake for 23-25 minutes or until toothpick inserted comes out clean.

For the frosting: 

2 sticks butter, softened 

5 cups powdered sugar 

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 tsp. fresh lemon juice 

2 tablespoons maraschino cherry juice 

Buttercream frosting recipe from A Bitchin' Kitchen

1. Cream butter 2 to 3 minutes until light and fluffy. Add powdered sugar, extracts, lemon juice, and cherry juice. Mix on low until combined. Pipe onto cupcakes. 

 

Lobster Bisque

I have recently become a New Englander. Since I was raised in the Southern Belle mindset, I must admit that I feel like a bit of a foreigner. Fortunately, I’ve brought with me a healthy love for seafood, which seems to fit in just fine. This week, I conquered a rich and creamy New England favorite: lobster bisque.

2 T olive oil 

2 T shallots, minced

2 T green onions, chopped

3 cloves garlic, minced

1 tsp dried thyme

1 tsp paprika

1 tsp salt

¼ cup white wine

2 tsp Worcestershire sauce

3 tsp hot sauce

1 tsp vanilla extract

1 cup seafood stock

4 oz tomato paste

2 bay leaves

2 cups heavy cream

4 T butter

½ lb lobster meat, cut into chunks

In a large pot, sauté shallots, garlic, and onions in oil over medium-high heat for approximately 1 minute. Stir in thyme, paprika, and salt, then deglaze with the white wine. Add the Worcestershire sauce, hot sauce, and vanilla, stirring well with each addition. Add seafood stock, tomato paste, and bay leaves. Reduce heat to medium and simmer for 10 minutes. Whisk in cream and butter and bring to a boil. Use an immersion blender to blend until smooth. Add lobster meat and simmer for 5 additional minutes. Serve with bread for dipping.

*Adapted from food.com

Red, White, and Blue Trifle

In honor of a week filled with all things red, white, and blue, try this Patriotic Trifle that is sure to be the hit of any potluck!

1 small package strawberry Jell-O 

1 small package berry blue Jell-O

2 cups boiling water, divided

1 cup cold water, divided

2 small packages vanilla instant pudding

2 cups cold milk

1 small carton Cool Whip

1 pint fresh blueberries

1 quart fresh strawberries, sliced

1 prepared angel food cake or pound cake, cut into 1”-cubes

In two small bowls, prepare each Jell-O flavor with 1 cup of boiling water; stir in ½ cup of cold water. Pour each flavor into a square pan and refrigerate for at least 1 hour, or until set.

In a large bowl, mix pudding mixes with milk for 2 minutes. Let stand 2 minutes, until soft-set. Fold in 2 cups of Cool Whip.

Set aside ¼ cup blueberries and strawberries for garnish. Cut each Jell-O pan into 1”-cubes. In a large trifle bowl or other serving dish, layer as follows: strawberry Jell-O cubes, half of the cake cubes, blueberries, half of the pudding mixture, blue Jell-O, remaining cake cubes, strawberries, remaining pudding mixture. Garnish with remaining Cool Whip, strawberries, and blueberries. Refrigerate until ready to serve.

*Recipe from Taste of Home

Greek Pasta Salad

1 lb cellentani pasta
1 container cherry tomatoes, quartered
2 bunches of green onions, chopped
2 medium cucumbers, diced
1 sweet red pepper, diced
1 bottle Greek salad dressing

1.  Cook pasta according to package directions. Drain and rinse under cold water.

2. Combine pasta, tomatoes, onions, cucumbers, and red pepper. Coat with Greek salad dressing and toss together until well combined. Refrigerate for 4 hours.

Vegetable Tomato Sauce with Pasta

• 2 tablespoons olive oil 
• 1 medium onion, diced
• 1/2 cup baby carrots, diced
• 1 zucchini, diced
• 1 green pepper, diced 
• 2 tsp. dried thyme 
• 2 tsp. dried oregano 
• 2 tsp. dried rosemary 
• Salt & pepper 
• 4 tablespoons tomato paste
• 1 cup chicken stock
• 28-32 oz. diced tomatoes 
• 1/2 pound bow-tie pasta
• Parmesan cheese, for topping 

1. In large pot, add olive oil, onions and carrots. Cook over medium-heat until carrots are slightly tender. Add zucchini, eggplant, and pepper. Season with spices. Cook, partially covered, for 10 minutes. Add tomato pasta, stock and tomatoes. Stir to combine. Bring sauce to a boil and then reduce to simmer for 20-30 minutes. 

2. Meanwhile, cook pasta according to package directions. Drain pasta, adding 1 tablespoon butter to pasta before combining with sauce. 

Recipe slightly adapted from Rachel Ray