Well, I just got home from Las Vegas, attending three food conventions and trade shows. The first one was the Bar, Nightclub, Tea and Food Expo. The second one was the International Food Supply Show, and the last one was the National Pizza Expo. Cramming three shows into two […]
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Well, I just got home from Las Vegas, attending three food conventions and trade shows. The first one was the Bar, Nightclub, Tea and Food Expo. The second one was the International Food Supply Show, and the last one was the National Pizza Expo.
Cramming three shows into two days was way information overload. More than 12,000 steps a day had our legs and feet in pain, but what great information I was able to gather.
This week, we will share recipes from the Blueberry Council. What do you get in every boost of blue? Fiber, vitamin C, vitamin K, manganese and potassium, as a start – all at just 80 calories per cup. Blueberries are low in sodium and have virtually no fat. It’s a simple, no-stress food you can enjoy any time of day and anywhere. (Blueberries are the perfect, durable traveling berry.) They are available year-round and easy to cook with.
The first recipe is for a simple chicken satay, the second one is a go-to lunch recipe with a blueberry chicken salad, and the last recipe is for an out-of-the-box blueberry soup.
Happy Cooking!!
Chicken Satay w/Blueberry Sauce
2 tablespoons soy sauce
2 tablespoons smooth peanut butter
¼ teaspoon pepper
1 lb. boneless skinless chicken thighs, cut into 1-inch cube
8 skewers
2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 tablespoon chili paste
1 tablespoon minced fresh ginger
1 teaspoon brown sugar
2 cloves garlic, minced
¼ teaspoon salt
Blueberry Ginger Sauce
1 cup frozen blueberries
1⁄4 cup brown sugar
2 tablespoons soy sauce
2 green onions, sliced
1 tablespoon minced fresh ginger
2 tablespoons lime juice
1 tablespoon cornstarch
Instructions:
Chicken satay – In a large bowl, whisk together soy sauce, peanut butter, vinegar, canola oil, sesame oil, chili paste, ginger, brown sugar, garlic, salt and pepper; toss with chicken.
Cover and refrigerate for at least 30 minutes or up to 4 hours. Thread marinated chicken cubes on metal or soaked bamboo skewers.
Preheat grill to medium heat; grease grate well. Grill chicken skewers for 4 to 5 minutes per side or until chicken is cooked through.
Blueberry Ginger Sauce – Meanwhile, in a saucepan set over medium-high heat, combine blueberries, brown sugar, soy sauce, green onions and ginger; bring to boil.
Whisk together lime juice, 1 tablespoon of water and cornstarch until smooth; whisk into blueberry mixture. Cook for 1 to 2 minutes or until thickened.
Serve satay with sauce for dipping.
Blueberry Chicken Salad
Ingredients
· 3 cups cubed cooked chicken breast or use shredded rotisserie chicken
· 1/2 cup fresh blueberries
· 1/3 cup diced celery
· ¼ cup diced red onion
· 1/4 cup chopped walnuts
· 1 Tbsp. fresh rosemary leaves, chopped
· 1/3-1/2 cup mayonnaise
· Sea salt and pepper to taste
· 2 green onions, ends trimmed and sliced (white part and halfway up green part)
· Fresh lemon wedges (optional)
Instructions
1. Remove chicken from packages. Roughly chop into cubes.
2. To make salad: Combine cooked chicken and remaining ingredients in a bowl. Add mayo and gently stir to combine. Start with 1/3 cup of mayo and add more to your liking.
3. Serve tucked into butter lettuce wraps, over a bed of mixed greens, with cucumber slices or your favorite crackers. Garnish with green onions.
4. Serve with lemon wedges if you wish.
Blueberry Soup
Ingredients
4 cups fresh blueberries
1 cup orange juice
½ cup sugar
¼ teaspoon ground cinnamon
teaspoon salt
1 tablespoon fresh lemon juice
1 pint half-and-half
Garnish: mint sprigs
Directions
Step 1: Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool.
Step 2: Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.
Step 3: Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.
