Strawberry Blueberry Pie

This year we have expanded the garden to include fruit!  My husband wanted to try Blueberries and I adore Raspberries so he started researching back in March.   We bought 3 Blueberry plants and 1 Raspberry plant from a local nursery.  We have loved this addition to the garden and plan to add more plants next year.

Jelly Bean, Chippewa & Peach Sorbet Blueberries

Raspberry Shortcake

Fresh Raspberries

I had some Strawberries from the store this week so I decided to add some blueberries and make a pie!  (I also love Raspberry pie but we haven't harvested enough berries yet from our 1 plant to cook with).  

NOTE: If you are short on time you can always just buy frozen pie crust instead of making yours from scratch.  

BERRY PIE FILLING
INGREDIENTS:
1- 1/2  cups of fresh blueberries
2 cup of fresh strawberries
1/2 cup of sugar*
1/4 cup tapioca 
honey

* I reduced the sugar from 1 cup to 1/2 cup and then drizzle some honey over the berries.  I find that its still very sweet and delicious! 

PREHEAT OVEN TO: 375 degrees

DIRECTIONS:
1. Wash the berries then dry.  Cut the Strawberries into fourths then add to the blueberries.

 2. In a bowl mix together the sugar and tapioca.  Start the pie crust recipe (below) and let the berries stand for 15 minutes.

HOMEMADE OIL CRUST 
INGREDIENTS:
2  cups of sifted flour
1 tsp. salt
3/4 cup vegetable oil (or a bit less)
1/4 cup milk  

DIRECTIONS:

1. Sift flour and add salt, oil and milk to bowl.

2. Stir with a spoon until a ball forms.

3. Divide the dough into 2 balls.

4. Roll out 1 piece between 2 sheets of wax paper.  Then repeat with the other piece.

5. Take off the top piece of wax paper carefully and place your pie dish on top.  

6. Flip the pie dish and dough over holding one hand on the wax paper and the other on the bottom of the pie dish. Shape the dough around the pie dish and poke with a fork.

 7. Pour the berry mixture into the pie crust.

8. Top the pie with the other piece of rolled out dough.  Pinch edges together for crust. 

9. Put foil around edges of crust (to prevent burning).

10. Bake in oven for 25 minutes.  Then remove the foil.  Bake for another 20 to 25 minutes until the crust is golden brown and the the filling is bubbly.

11.  Cool on wire rack.  Then slice and enjoy!

Asiago Chicken Pasta

I love pasta.  Especially pasta salad and summer is the perfect time for a delicious easy side dish to go along with grilling!  This recipe has been a favorite of my family for around 15 years now.  Its a classic.  Simple to make you can either make it ahead and then warm it up or serve it warm right away.

Ingredients:
1 box gemelli pasta (cooked)
4 green onions
1 red pepper
4 garlic cloves
1 hunk of Parmesan cheese (or 5 oz. already shredded)
1 hunk of Asiago cheese (or 5 oz. already shredded)
4 chicken breasts grilled & chopped
olive oil
red wine vinegar
Italian seasoning
garlic salt

 Directions:
1. Cook pasta and set aside.

 2. Chop red pepper, green onions & garlic cloves.  You can use a food processor if you want to speed up the process. 

3. Grill chicken & chop then set aside.

4. In a large bowl add pasta, red wine vinegar, olive oil, garlic salt & Italian seasoning.  Mix and taste. 

5. Add grilled chicken and most of the the cheese and mix.

4.  Add remaining cheese on top and serve!

Authentic Greek Chicken Gyro

I have found the perfect way to use those cucumbers, tomatoes, red onions, cilantro, mint and lettuce from your garden.  Greek chicken gyros!  So delicious you will want to make them again and again. I also want to mention that I the
Tzatziki sauce is authentic.  No sour cream or dill here!  (My Greek heritage coming to the surface).  Hope you enjoy these as much as I do!

Authentic Greek Chicken Gyros: Serves 4

Ingredients for Marinating Chicken:

( 2) Chicken Breasts*

*(I use (2) 9 oz. packs of Perdue Fully Cooked- Original Roasted Chicken Breast to save time)

1/4 cup olive oil

2 tablespoons lemon juice

2 Tbsp minced garlic

1/2 tsp cumin

1/2 tsp onion powder

1 tsp dried oregano

1 tsp salt
STEP 1: Mix all the ingredients for marinating the chicken.  Put the chicken in a dish or bag then pour the marinate over the chicken.  Refrigerate the chicken and allow it to marinate for at least 2 hours. 
 

Ingredients for Tzatziki Sauce:

2 lbs. greek yogurt (FAGE brand)
1/2 lb. finely diced cucumber 

1 1/2 oz.  fresh chopped dill

2 garlic cloves peeled
4 Tbsp. olive oil

salt & pepper to taste

STEP 2:  Make the Tzatsiki sauce (you can make this ahead it stores in the refrigerator for up to 3 days).  Peel the cucumber. Remove the seeds. Cut into thin pieces and chop it up fine.  Put in in a sieve or colander salt and let it drain.

STEP 3: Put garlic and olive oil in a food processor or blender to make a thick paste.  (If you have extra paste it will store in the fridge for up to 1 month). 

STEP 4:  In a medium size bowl mix the yogurt, chopped dill, cucumber and a dollop of garlic paste.  Add salt and pepper to taste.  (If you want to be authentic the Greeks then mix it with their hands). 

STEP 4:  Refrigerate the Tzatziki for at least 1 hour.  Garnish with dill and top with olive oil.

STEP 5: Cook the marinated chicken (I use a cast iron grill pan) for 4 minutes per side.  Then remove the chicken from the pan and place 1 piece of the flat bread in the grill pan.  Warm the bread about 2 minutes per side.  

Ingredients for Gyro Toppings:

Flat bread (I use Stonefire Tandoor Baked Nann)*can substitute pita bread

Shredded lettuce

Sliced red onion 

Diced tomatoes

STEP 6: Finally layer your Gyro starting with chicken, lettuce, tomatoes, onions, and finish with the tzatsiki sauce.

STEP 7: Time to eat! 

So Moist Veggie Chicken Burgers

So I have been attempting to add vegetables into more of our food and this is one recipe that was a hit at our house.  The finer you grate and cut up the veggies the less you will realize that they are even there.  Try these burgers out and you won't be disappointed!

Servings: 7 or 8 Burgers

Ingredients:
1 lb Ground Chicken
8 oz. Mushrooms (chop fine)
1/2 cup Yellow Onion (chop fine)
1/4 cup Grated Zucchini
1 cup Oatmeal
2 Tbsp. Ketchup
1 Tbsp. Worcestershire sauce
Salt & Pepper

STEP 1: Cut Mushrooms & Onions then add to large bowl.  

  STEP 2: Grate Zucchini and add to bowl. 

 STEP 3: Mix in Ground Chicken, Oatmeal, Ketchup, Worcestershire Sauce, Salt & Pepper. 

 STEP 4: Form into approximately 7-8 burgers & grill for about 10 minutes per side until no longer pink.

STEP 5: Place on a bun and finish with favorite toppings and sauce.  

Grilled Chicken Burgers with Redsin Potatoes

This is our favorite burger recipe for grilling out in the summer.  This is a healthy option and a welcome change from your typical hamburger.  I also like to pair them with redskin potatoes or my sweet potato fries (see recipe link for fries).

NOTE: I have to give the credit to my mom who passed this along.  Normally its hard to keep chicken moist when you grill but the oatmeal mixed into these burgers does the job! 

Ingredients for Burgers: 
1 lb of ground chicken
1/2 cup of Oatmeal
1/4 cup (or less) of Yellow Onion diced
1 Egg
Your choice of toppings (lettuce, tomato etc.)

Ingredients for Potatoes:
2 lbs. Redskin Potatoes
Emeril's Original Essence
Mrs. Dash Garlic & Herb
1/4 cup Yellow Onion diced 

3 pounds unpeeled red potatoes
1 1/2 cups mayonnaise
1 Tbsp. red wine vinegar
1 cup sliced celery
1/2 cup green onions
1/2 tsp salt
1/4 tsp ground black pepper - See more at: http://followingthemastergardener.blogspot.com/2014/05/fresh-red-potato-salad.html#sthash.7op7y2fm.dpuf

3 pounds unpeeled red potatoes
1 1/2 cups mayonnaise
1 Tbsp. red wine vinegar
1 cup sliced celery
1/2 cup green onions
1/2 tsp salt
1/4 tsp ground black pepper - See more at: http://followingthemastergardener.blogspot.com/2014/05/fresh-red-potato-salad.html#sthash.7op7y2fm.dpuf

 STEP 1: Start the potatoes first.  Slice thinly and add seasonings and yellow onions to pan (or on grill in a cast iron pan).  Mix together and cook for 20-25 minutes until potatoes are tender. Stir periodically to cook all sides.

 STEP 2: While potatoes are cooking start the burgers. In a medium sized bowl mix the ground chicken, oatmeal, diced yellow onion and egg together until combined.

STEP 3: Form into 3 or 4 patties and cook on the grill or a cast iron pan for 5 to 6 minutes per side until no longer pink in the center.

Hope you enjoy this recipe!  May we remember all those who have passed serving in our Armed Forces this Memorial Day. 

Grilled Chicken Salad with Light Basil Dressing

This is our first year growing lettuce!  I am happy to say that it has been wildly successful and easy to do!  We started with Heirloom Solutions- Lettuce Heirloom Cutting Mixture Seeds.  The seeds were planted indoors on March 2nd and then transplanted into our raised bed on April 6th.  I have been busy and have waited to harvest some of the lettuce until today (May 19th) but I could have started harvesting it several weeks ago. 

I have been so amazed with the beauty of color and texture springing up in this raised bed.  Here are some great pictures below.  I have also shown how to harvest the lettuce at the end of this post if you are curious.  But for now its time to share the ingredients to this salad!

Salad Ingredients:
Lettuce
1 Chicken Breast
1/8 cup Red Onion
Shredded Mozzarella Cheese
Chicken Seasoning:
Mrs Dash Garlic & Herb Seasoning
Emeril's Original Essence
Dressing Ingredients:
2 tsp. Olive Oil
1 tsp. Lemon Juice
1/4 tsp. Dried Basil Flakes

STEP 1: Season chicken breast with Garlic & Herb Seasoning and Emeril's Original Essence.  Cook until no longer pink in the center (about 7-9 min. per side).