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!

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. 

Homemade Redskin Potato Salad

So Memorial Day weekend is almost here and I thought I would share a few of my favorite recipes to please a crowd.  Today I start with homemade redskin potato salad. Its honestly the only way I like potato salad.....no yellow stuff for me!  Its also the ideal way to use the onions from the garden as well as delicious red skin potatoes.

Every time I make this salad someone asks me for the recipe. I have to give all the credit to my friend Kara for originally providing the recipe. (Thank you for changing my view on potato salad).  

Ingredients:
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

Instructions:

STEP 1: Bring salted pot of water to a boil.  Wash potatoes and dice them into cubes.  

STEP 2: Add red potatoes to the salted water and cook until tender/firm for 15 to 20 minutes. 

STEP 3: Chop the green onions and celery. 

Homemade Chicken & Dumplings

It has been unusually cold this past week (-7 degrees) and I have been craving some warm comfort food.  I decided to break out my grandma's Homemade Chicken & Dumpling recipe to warm us up!  This recipe has been in our family since 1960 and it is delicious.

Ingredients:
2 cups of flour
1 tsp salt
1 tsp baking powder
1/4 cup Crisco vegetable shortening
2/3 cup cold water or less (I add one ice cube to the water)
32 fl.oz (1 qt) Clear chicken broth (33% less sodium)
1 spoon chicken bullion granules
4 chicken breasts (can use type with bone for added flavor)
1/4 cup cornstarch

Directions for starting chicken & broth: 
1. Put the chicken in large pot and just cover with water.  Bring to a boil and cook chicken.  Leave water simmering and add bullion and chicken broth to the pot. 

2. Remove chicken from pot. (Remove from bone if you used this type). Cut chicken into small pieces. 

Directions for Roll-out Dumplings:
1. Mix the flour, baking soda and salt in medium bowl.

2. Add shortening to the bowl and cut the shortening into the dry ingredients using a pastry cutter or fork.

3. Add 2/3 cup cold water (or less) to the dry ingredients.  Use your hands to break up the pieces of shortening. 

4. Flour a work surface or large cutting board.  Kneed the dough with knuckles (about 40-50 times). The dough will be very tough.  You can't over kneed the dough. 

5. Roll out the dough (this is the tough part).  Keep working with it and rolling it out as it pulls back.  You want it to be about 1/8" thick and as large as you can get it. 

6. Cut the dough into strips 1" wide.  Then break the strips into pieces about 6" long.

7. Drop the strips into the boiling broth.  

8. Cover the pot and simmer for 20 to 30 minutes.  DO NOT stir. 

9. Add chicken pieces into the pot after the dumplings have cooked 20 to 30 minutes.

10. Add 1/4 cup cornstarch dissolved in water a little at a time after dumplings have cooked. This will thicken up your broth. 

Serve with mashed potatoes from your garden and enjoy the taste of your Homemade Chicken & Dumplings!