Tuesday, October 20, 2009
New Blog To Come Very Soon
We will be starting a new blog very soon. At that time the recipe blog will be no longer. However the new blog I hope will be better and offer more helpful resources. It will be titled Journeys Of The Not So Angry Blueberry. It will include meal planning, stories of our catering adventures, recipes and tips for all of my fellow foodies out there. It will be pointed towards gourmets and the not so gourmets, quick meals and slow cookers. So in a week or so i hoping to place a link on here to the new blog. If you have any suggestions or things you would like to see please let us know:) If you find that you like it please pass it on to your friends.
Saturday, September 5, 2009
Applesauce Muffins
Fall is here guys so it is time to snuggle up and bake. I recently made a ton of applesauce so they were my inspiration for the recipe:)
2 cups of flour
2 teaspoons cinnamon
1 teaspoon of baking soda
3/4 tsp salt
1/2 teaspoon nutmeg
1 stick butter
1 cup sugar
1/2 cup brown sugar
4 eggs
1 1/2 cups applesauce
Will make 18 muffins
Preheat oven to 350 degrees.
Mix dry ingredients together and set aside.
Put butter, sugar, and brown sugar in bowl and mix until creamy. Slowly add in eggs and then add the applesauce. Once combine slowly add dry ingredients until mixed thoroughly.
Pour into muffin tins and bake for 18-20 minutes.
Once cooled top with this frosting its phenomenal!
1 package of cream cheese
1 stick of butter
1 cup of brown sugar
Mix until smooth.
Enjoy and look for many more warm recipes for fall!
2 cups of flour
2 teaspoons cinnamon
1 teaspoon of baking soda
3/4 tsp salt
1/2 teaspoon nutmeg
1 stick butter
1 cup sugar
1/2 cup brown sugar
4 eggs
1 1/2 cups applesauce
Will make 18 muffins
Preheat oven to 350 degrees.
Mix dry ingredients together and set aside.
Put butter, sugar, and brown sugar in bowl and mix until creamy. Slowly add in eggs and then add the applesauce. Once combine slowly add dry ingredients until mixed thoroughly.
Pour into muffin tins and bake for 18-20 minutes.
Once cooled top with this frosting its phenomenal!
1 package of cream cheese
1 stick of butter
1 cup of brown sugar
Mix until smooth.
Enjoy and look for many more warm recipes for fall!
Saturday, August 15, 2009
Potato Spinach and Sausage Soup
I have been working on this recipe for awhile now and have been trying to make it just right so the texture and flavor were correct. So give it a whirl and let me know how you like it.
This recipe makes enough for 4 large bowls or 6 small bowls of soup.
2 tsps of olive oil
1 cup of diced onion
6 cups of chicken broth (I buy the Pacific Natural Foods Organic Chicken Broth)
2 cups of mashed potatoes
1 cup of shredded cheddar cheese
1/2 tsp salt
1/4 tsp of pepper
1 to 1/2 cups of diced kielbasa sausage
1/2 pound of frozen spinach(drained well)
Boil 12 peeled and quartered red potatoes for 10 12 minutes or until soft. Once cooked through mash them up with a masher or throw them in your blender.
Saute the diced onion in the olive oil on medium high heat for 3 to 4 minutes or until translucent. Once sauteed add potatoes and chicken broth and bring to a simmer. Simmer for 3 minutes and then blend the soup well either in the blender or with a hand blender until smooth. Once smooth add the remaining ingredients and heat until warm.
Serve with a warm soft roll and ENJOY!
This recipe makes enough for 4 large bowls or 6 small bowls of soup.
2 tsps of olive oil
1 cup of diced onion
6 cups of chicken broth (I buy the Pacific Natural Foods Organic Chicken Broth)
2 cups of mashed potatoes
1 cup of shredded cheddar cheese
1/2 tsp salt
1/4 tsp of pepper
1 to 1/2 cups of diced kielbasa sausage
1/2 pound of frozen spinach(drained well)
Boil 12 peeled and quartered red potatoes for 10 12 minutes or until soft. Once cooked through mash them up with a masher or throw them in your blender.
Saute the diced onion in the olive oil on medium high heat for 3 to 4 minutes or until translucent. Once sauteed add potatoes and chicken broth and bring to a simmer. Simmer for 3 minutes and then blend the soup well either in the blender or with a hand blender until smooth. Once smooth add the remaining ingredients and heat until warm.
Serve with a warm soft roll and ENJOY!
Wednesday, June 3, 2009
Cooking Parties
Want to learn some new recipes and have a dinner party all at the same time? The Angry Blueberry is now offering Cooking Parties...just get a couple of girlfriends together and enjoy a hour or two learning a full meal of new recipes. Cost is $25 per guest and I will pick up all of the groceries needed for your party. You will be able to taste the recipes as well as take them home to try out on your family and friends. The party can be altered to your liking depending on what type of recipes your are looking for:) Call or email me for more details.
goodtimes@angryblueberry.com or 360-393-0466
Hope to hear from you soon!
goodtimes@angryblueberry.com or 360-393-0466
Hope to hear from you soon!
Tuesday, June 2, 2009
No Rise Pizza Dough
So I have been searching for a homemade pizza dough that does not require rising because that takes forever and I don't always have forever. So I have finally come across one that is easy, tastes good and looks the same as rising dough. You really can't tell the difference at all. So try it out and let me know what you think:)
2 1/2 to 3 Cups Flour
1pkg Yeast
1 Cup Warm Water
2 Tbl Olive Oil
Pinch of Sea Salt
Preheat oven to 450 degrees- In a large bowl combine 1 1/4 cups of flour yeast and salt.
- Add warm water and oil to dry ingredients and stir with a mixer on low speed for 30 seconds.
- Switch to high speed and mix for 3 minutes.
- Stir in as much of the remaining flour as needed.
- Once your time is up (this really is important over mixing removes the elasticity of the dough) kneed until smooth and elastic.
- Press into a pan (I like my pampered chef stoneware bar pan) and top with your favorite toppings.
- Bake for 10-15 minutes depending on the size of your pan!!
Wednesday, May 13, 2009
Spaghetti Pie
This is an old family favorite. It sounds weird just looking at the ingredients but when assembled correctly it is delicious.
15 oz of spaghetti sauce whatever one is your favorite
7 oz of spaghetti
2 tblsp. butter
1/3 cup of Parmesan cheese
2 eggs well beaten
1 cup cottage cheese
1lb. ground beef
1/2 cup onion (optional)
1/4 cup mozzarella
Preheat oven to 350 degrees
Prepare in a a glass pie dish.
Cook Spaghetti. Fry hamburger and combine with spaghetti sauce and onions. Set Aside. Drain Spaghetti and return to pan. Add butter, Parmesan, and beaten eggs. Place in the bottom of the pie dish to form crust like a nest. Spread cottage cheese over noodles. Then spread sauce and hamburger mixture over the cottage cheese. Bake uncovered for 30 minutes. Sprinkle mozzarella on top and cook for another 5 or 10 minutes. Let rest for a few minutes and serve.
I usually serve this with garlic bread and a green salad.
15 oz of spaghetti sauce whatever one is your favorite
7 oz of spaghetti
2 tblsp. butter
1/3 cup of Parmesan cheese
2 eggs well beaten
1 cup cottage cheese
1lb. ground beef
1/2 cup onion (optional)
1/4 cup mozzarella
Preheat oven to 350 degrees
Prepare in a a glass pie dish.
Cook Spaghetti. Fry hamburger and combine with spaghetti sauce and onions. Set Aside. Drain Spaghetti and return to pan. Add butter, Parmesan, and beaten eggs. Place in the bottom of the pie dish to form crust like a nest. Spread cottage cheese over noodles. Then spread sauce and hamburger mixture over the cottage cheese. Bake uncovered for 30 minutes. Sprinkle mozzarella on top and cook for another 5 or 10 minutes. Let rest for a few minutes and serve.
I usually serve this with garlic bread and a green salad.
Chicken Picante
Yummy Dinner Recipe!! A little spicy but that can be controlled by the type of salsa you use.
4 chicken breasts
3/4 cup of salsa
1/4 cup of dijon mustard
1 can of corn
1 can of black beans
1/2 cup of shredded cheddar cheese
Oven set at 325 degrees.
Place the chicken breasts in a 9x13. Mix the salsa and dijon mustard together and pour over top of the chicken breasts. Drain and rinse the black beans and corn and add to the dish. Cover with foil and cook for 45 minutes. Remove foil and top with cheese. Replace the foil and cook for an additional 20 minutes or until the chicken is cooked through.
I serve this over rice with a green salad. Enjoy:)
4 chicken breasts
3/4 cup of salsa
1/4 cup of dijon mustard
1 can of corn
1 can of black beans
1/2 cup of shredded cheddar cheese
Oven set at 325 degrees.
Place the chicken breasts in a 9x13. Mix the salsa and dijon mustard together and pour over top of the chicken breasts. Drain and rinse the black beans and corn and add to the dish. Cover with foil and cook for 45 minutes. Remove foil and top with cheese. Replace the foil and cook for an additional 20 minutes or until the chicken is cooked through.
I serve this over rice with a green salad. Enjoy:)
Tuesday, May 12, 2009
Raspberry Lemon Shortbread Tart
This is one of everyones favorite recipes. It looks prettiest with fresh berries but frozen works just fine just make sure they are fully thawed before adding them in.
3 cups of raspberries
1 stick plus 6 tblsp of butter cut into pieces
1 1/4 cups of granulated sugar
1 3/4 cups all purpose flour
3 large eggs
Zest and juice of 2 lemons *(should equal about 1/4 cup of juice)
Powdered sugar for dusting
Preheat oven to 400 degrees
Use your fingers to combine butter, 1/2 cup of sugar and 1 1/2 cups of the flour. Should get to the consistency of crumbs. Pour the mixture into a 9 inch spring-form pan. (Can use cake pan it just doesn't come out as easy.) Press the dough down to form a crust. Bake until golden brown approximately 20 minutes.
Remove the crust from the oven and turn the oven temp. down to 325 degrees. Scatter the raspberries over the crust (I like to add mine strategically to make a pattern but it is not necessary, you may also use mixed berries if you like)
Now you are going to make a sort custard don't worry its painless:) Beat the eggs with the remaining 3/4 cup of sugar until it is think and shiny. Whisk in the zest and the juice and the remaining 1/2 cup of flour. Voila you did it:) Now pour the Lemon Custard over the berries. Bake for 30 minutes more of=r until the custard is set. Let cool and then dust with the powdered sugar.
People will think you are amazing and you hardly worked at all.
3 cups of raspberries
1 stick plus 6 tblsp of butter cut into pieces
1 1/4 cups of granulated sugar
1 3/4 cups all purpose flour
3 large eggs
Zest and juice of 2 lemons *(should equal about 1/4 cup of juice)
Powdered sugar for dusting
Preheat oven to 400 degrees
Use your fingers to combine butter, 1/2 cup of sugar and 1 1/2 cups of the flour. Should get to the consistency of crumbs. Pour the mixture into a 9 inch spring-form pan. (Can use cake pan it just doesn't come out as easy.) Press the dough down to form a crust. Bake until golden brown approximately 20 minutes.
Remove the crust from the oven and turn the oven temp. down to 325 degrees. Scatter the raspberries over the crust (I like to add mine strategically to make a pattern but it is not necessary, you may also use mixed berries if you like)
Now you are going to make a sort custard don't worry its painless:) Beat the eggs with the remaining 3/4 cup of sugar until it is think and shiny. Whisk in the zest and the juice and the remaining 1/2 cup of flour. Voila you did it:) Now pour the Lemon Custard over the berries. Bake for 30 minutes more of=r until the custard is set. Let cool and then dust with the powdered sugar.
People will think you are amazing and you hardly worked at all.
White Chocolate and Berry Spoonful Scones
Love scones but don't like how finicky they can be here is the recipe for you! I got this form someone at Elliots school made a few changes and they are delicious.
2 cups flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
6 tblsp. butter cut into pieces
1/2 cup white chocolate chips
1/2 cup mixed dry or fresh berries
2/3 cup buttermilk
1 egg lightly beaten
1 tsp. vanilla I like a little more than this but it is totally up to you!
Preheat oven to 350 degrees.
In a large bowl mix all dry ingredients except chips/berries. When it is well mixed cut in the butter pieces until it forms a crumbs. When this is done mix in the chocolate chips. In a separate bowl mix wet ingredients. slowly add the dry to the wet until it is just combined (you don't want to overmix). Gently add berries right at the end. Drop by the spoonful onto cookie sheets and bake for 14-16 minutes or until just a tiny bit brown.
Enjoy!
2 cups flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
6 tblsp. butter cut into pieces
1/2 cup white chocolate chips
1/2 cup mixed dry or fresh berries
2/3 cup buttermilk
1 egg lightly beaten
1 tsp. vanilla I like a little more than this but it is totally up to you!
Preheat oven to 350 degrees.
In a large bowl mix all dry ingredients except chips/berries. When it is well mixed cut in the butter pieces until it forms a crumbs. When this is done mix in the chocolate chips. In a separate bowl mix wet ingredients. slowly add the dry to the wet until it is just combined (you don't want to overmix). Gently add berries right at the end. Drop by the spoonful onto cookie sheets and bake for 14-16 minutes or until just a tiny bit brown.
Enjoy!
Tuesday, February 10, 2009
Yummy Potato and Double Corn Chowder...not much milk in this
1 bag 16oz. of cubed hashbrowns
1 can of corn
1 can of creamed corn
1 can of evap. milk
1 medium onion diced
8 slices of bacon diced and cooked
1/2 tsp. of salt
1/2 tsp of worcsestershire
1/4 tsp of pepper
Dump everything together and cook until hot. About 20 minutes
You can also cook this is your slow cooker if you want just turn on low and leave it for 6 to 8 hours.
Hope you like it we do:)
1 can of corn
1 can of creamed corn
1 can of evap. milk
1 medium onion diced
8 slices of bacon diced and cooked
1/2 tsp. of salt
1/2 tsp of worcsestershire
1/4 tsp of pepper
Dump everything together and cook until hot. About 20 minutes
You can also cook this is your slow cooker if you want just turn on low and leave it for 6 to 8 hours.
Hope you like it we do:)
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