blueberry

Briney Melon Gose and Blueberry Popsicles

August 14, 2017 by rachelle 17 Comments

Briney Melon Gose and Blueberry Popsicles are an adult frozen treat to beat the heat with a sour ale and fruity blueberries on a stick for Popsicle Week!

[Update: In this post I originally said I was taking a break for the month of July. My break is extended to include August as well. I plan to return sometime in September.]

It’s Popsicle Week, yo!

First of all, I would like to say that this is not a sponsored post and I am not stalking Anderson Valley Brewing Company. I just really love their beer and I’m totally digging their gose selection right now.

I’m also keeping things pretty short today, because what more do you need than some Briney Melon Gose and Blueberry Popsicles to celebrate Popsicle Week and head into a holiday weekend.

I’m not going to be the Popsicle Week buzz-kill by dwelling on the negative, but y’all know 2017 has not been kind to my family. So I’m kicking off Popsicle Week and checking out for a bit. I’m taking a break from all things blog for the month of July. I’ll be spending some quality time on the lake, doing a bit of kayaking, and headed to the beach for a welcome week-long vacation. Don’t worry about the fur babies – as always, we have a house/pet sitter.

Happy Popsicle Week, friends and have a great July. I’ll be back sometime in August, but until then there are all kinds of Popsicle recipes you need to try over at Billy’s website Wit and Vinegar. Go check out his Popsicle Week page. Cheers!

Briney Melon Gose and Blueberry Popsicles

Ingredients

1 12 ounce can Briney Melon Gose from Anderson Valley Brewing Company
1/4 cup simple syrup
1 pint blueberries divided

Instructions

Reserve about 20 blueberries and combine remaining blueberries and simple syrup in a blender and puree until smooth
Add beer and blend until combined
Pour blueberry and beer mixture into the bottom 1/3 of each popsicle mold and transfer to freezer for about 1 hour
Remove from freezer and drop a couple of blueberries into each mold
Top with remaining blueberry/beer mixture
Insert sticks and cover with lid overnight or otherwise freeze according to popsicle mold instructions

Notes:

If you can’t find this Briney Melon Gose another sour beer will be fine
I found that if I filled my popsicle molds too close to the top the lid freezes to any overflow and is a complete pain to get off
Be careful when pulling the popsicles out of the mold. Don’t rush or they will break. Just take your time and they’ll be fine.

Peach Beer Blueberry Shortcakes

July 20, 2017 by rachelle 16 Comments

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat.

I did it. Two times. All by myself.

I successfully road (rowed?) my kayak alone. Two times! It’s crazy, right?Last weekend Chris went camping and four wheeling in the Georgia woods with some friends. If you have spent any time visiting this here website, you know that I absolutely did not go with them. Everyone had a better time.

I went to the lake. My first couple of times out kayaking was touch and go, but I was bound and determined that I could do it myself. I grabbed my shades, life jacket, and my trusty whistle and headed down to the pier.

I took a few deep breaths and set my kayak in the water and climbed in. Well, truth be told, it wasn’t as graceful as that sounds. Also, Chris knows me well enough to think ahead and bought this contraption that connects my paddle to my boat. Let’s just give a collective sigh of relief there because otherwise I’d still be floating around out there.

About 30 seconds after I pushed away from the dock, I realized that my kayak had been sitting on the pier and I didn’t think to look all the way inside where my feet were and it occurred to me that a snake could come slithering out of there and then I’d have a heart attack and drown. I told myself that if there had been any creatures in my kayak, all the commotion of boarding it would have scared them to kingdom come.

I was concerned about how I was going to extract myself from the kayak and get back up on the dock, but all was well and I was able to use the ladder. Oddly, the first time went better than the second time. I managed to get out without falling in, but there was quite a bit of water that needed to be drained from my vessel.

I rowed (road?) around the lake and all was well, but for one incident. All the safety information tells you to stay close to the shore line. That way you can get to land if you need to and you stay out of the way of the boats with motors that may run you over. I was sailing along nicely until I passed a neighboring dock and right about the time I was behind his boat the neighbor fired it up. I nearly had a heart attack and started rowing as fast as I could. Fortunately, the guy was safety-minded and looked behind him before backing out.

I thought I was going to have to use my whistle!

Peach Lambic and Blueberry Chocolate Stout Biscuit Shortcakes

Ingredients

For the Biscuits

4 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
12 tablespoons cold butter cut into 1/4 inch pieces
1/4 ounces goat cheese softened
1 1/2 cups milk
1/2 cup heavy cream
1/4 cup raspberry chocolate stout

For the Blueberries

1 pint fresh blueberries
1/2 cup sugar
1/2 cup peach lambic or peach beer
Whipped cream for topping

Instructions

For the Biscuits

Preheat oven to 450
Whisk together flour, baking powder, baking soda, and salt in a large bowl
Using a pastry cutter, cut in the butter until the mixture is coarse and somewhat lumpy
Add milk, goat cheese, and beer and gently mix until dough comes together
Turn out onto a lightly floured surface, roughly form into a 3/4 inch thick rectangle
Use a 2 1/2 inch biscuit cutter to cut out biscuits
Repeat shaping and cutting dough until it's all used up
Transfer to a parchment lined baking sheet
Brush tops with the heavy cream
Bake 13-15 minutes or until golden brown
Cool on a wire rack

For the Blueberries

Combine blueberries, sugar, and beer in a pot, bring to a boil, reduce and cook until soft and syrupy - about 10 minutes

Assembly

Cut biscuit in half, top half with blueberries, then whipped cream, finish withe second half of biscuit

Author: Rachelle

Lemon Blueberry Whoopie Pies Recipe

September 19, 2016 by rachelle 12 Comments

Lemon Blueberry Whoopie Pies Recipe

Who doesn’t love a whoopie pie? I mean seriously, two cakes stuffed with some delicious filling for your own personal little some kind of wonderful?

I decided to take a walk on the wild side and make a whoopie pie a bit different than the traditional chocolate cake marshmallow filling variety. Not that I normally need any particular reason to do something different, but today we are celebrating!

Jenna of A Savory Feast recently welcomed a baby boy into her family, so today a few blog friends and I are throwing her a virtual baby shower! If only we lived closer so we could all get together, but since we cannot, but here are some ideas for a smashing baby shower menu. We included a few of Jenna’s own recipes (without her knowing!) so be sure to give her posts some love!

I decided to use some blueberries to make a festive (and blue-ish) filling to put between some little vanilla cakes and it was a total win. I made the cakes with a whoopie pie pan, so they came out of the molds the perfect size for a baby shower.

Join me in the celebration of Jenna’s sweet boy and scroll down below to see what everyone else is bringing to the party!

Congratulations, Jenna!

Lemon Blueberry Whoopie Pies Recipe

Ingredients

For the Cakes

1 cup sugar
11 tablespoons butter
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
3 cups flour
2/3 cup whole milk
zest of 1 lemon

For the Filling

1 cup blueberries
juice of 1 lemon about 1 1/2 tablespoons
1 8 ounce block of cream cheese softened
1 stick of butter softened
1 tablespoon vanilla extract
3 1/2 cups powdered sugar

Instructions

For the Cakes

Preheat oven to 400
Butter or spray a whoopie pie pan and set aside
Beat sugar and butter together until creamy
Add baking powder, salt, vanilla extract, and almond extract
Add eggs one at a time
Add 1/3 of the flour, then 1/2 of the milk, another 1/3 of the flour, then the rest of the milk and finish with the last 1/3 of the flour
Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
Bake 7-9 minutes or until golden and springy to touch
Cool in pans for about 5 minutes then remove and cool completely on wire rack

For the Filling

Combine blueberries and lemon juice in a high speed blender or food processor and puree until as smooth as possible
Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until creamy
Beat in vanilla extract
Beat in blueberry mixture
Beat in powdered sugar one cup at a time until combined and smooth

For the Assembly

Add about 1 tablespoon of the filling to the flat side of one cake and top with a second cake, repeat until all the cakes are all cakes are used
Arrange on a platter and refrigerate about 1 hour so the filling sets up

Cake recipe slightly adapted from King Arthur Flour

Notes

Cakes can be made on a baking sheet lined with parchment paper or slip mat
You may need to loosen the cakes from a whoopie pie pan by lightly running a rubber spatula around the edges
If the blueberry and lemon is too thick to puree, add a tablespoon of water
I had leftover filling, so you would probably be ok just making half
If you want to make them pink, substitute strawberries or raspberries for blueberries
This recipe made 24 whoopie pies

Greek Panzanella by Winstead Wandering
Nightshade Free Antipasto Platter by I Say Nomato
Peach Streusel Coffee Cake by A Savory Feast
Cucumber Finger Sandwiches by The Speckled Palate
French Palmiers by Lavender & Macarons
Roasted Red Pepper & Goat Cheese Crostinis by A Savory Feast
Mini Summer Layered Trifle by Lauren’s Kitchen the Blog
Honey Sriracha Meatballs by A Joyfully Mad Kitchen
Panko, Cream Cheese and Herb Stuffed Mushrooms by A Savory Feast
Lemon Blueberry Whoopie Pies by Beer Girl Cooks
Sparkling Balsamic Mocktails with Berry Ice Cubes by Feast + West
Honey Sweetened Limeaid with Blueberries by A Savory Feast

Boozy Red White and Blueberry Limoncello Popsicles

June 30, 2016 by rachelle 8 Comments

I just can’t stop.

Somebody send help because I’m totally addicted to popsicles. It’s been so dang hot here and the berries are everywhere and all up in my face! Farmer’s Market. Publix. The Teeter. They beg me to buy them, throw them into my Vitamix, and make popsicle magic with the gallons of cans of coconut milk currently residing in my pantry.

Just add booze.

Trust me. I know that boozing up my popsicles must come as a terrible shock.

Even though I’m late to the party, I couldn’t forget to come on and ride this red white and blue train because it’s 4th of July already! Whaaaaaat?!?!?!

And I know everyone is lamenting about where in tarnation did the time go, but seriously, where in tarnation did the time go?

I don’t know about you, but I’m so not about dwelling on time passing because that’s totally not my jam. I’m going to keep making popsicles and stuffing them in my face for as long as it makes me happy – even if this sickness turns into peppermint popsicles in December. I’ll own it.

So, I had all kinds of berries in my fridge (see above berry buying problem) and a big bottle of limoncello on hand, so that was enough to make dangerous boozy popsicle magic. Can you seriously complain about a cocktail and a popsicle all in one? I can’t. Have you met me? I’ll own that too.

I’m so glad we had this little talk. I don’t know about you, but I sure do feel better.

Boozy Red White and Blueberry Limoncello Popsicles

Ingredients

1/2 cup limoncello divided
1 pint fresh blueberries
1 pint fresh strawberries
1 can coconut milk full fat and I had about 1/3 cup leftover that I used in smoothies

Instructions

Add blueberries and 1/4 cup limoncello to a high speed blender or food processor and puree until smooth
Pour into popsicle molds 1/3 full
Rinse blender and add strawberries and remaining 1/4 cup limoncello and puree until smooth
Slowly pour coconut milk on top of blueberry popsicle layer to 2/3 full
Slowly pour the strawberry limoncello puree on top of the coconut milk layer to fill the molds
Cover, insert sticks, and freeze overnight

Note: Add 1 -2 tablespoons of agave to each of the fruit layers while pureeing if you have a sweet tooth or your fruit is not as sweet as you want it.

Note: If your pops don’t come out easily run them under some warm water for 15 seconds. If they are still stuck, run them under warm water for another 10 seconds or so.

P.S. Don’t get too aggressive while trying to remove your pops from the molds or you could end up somewhat frustrated

Have a safe and happy 4th, y’all!

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

June 27, 2016 by rachelle 13 Comments

I totally blew you up with popsicles last week. I have no regrets.

I also made a mess. No regrets here either.

Just because popsicle week is (sadly and heartbreakingly) over doesn’t mean that we can’t keep doing fun things with summer fruit and tropical flavors.

We can just put them in a glass and top them with some whipped coconut cream instead of pouring them into popsicle molds and hiding them in the freezer. And it’s a win win because we don’t have to wait overnight before we can indulge. Boom! Instant gratification!

And they’re so colorful, summery, and festive! Don’t you just want to swim in all that purple, dive down deep into pineapple-y heaven, then erupt out the top through a coconut cream cloud? Sorry. Did I get a bit carried away? I can’t help it. If coconut and tropical is your love then this smoothie is your jam. I promise. You don’t even have to do it all fancy pants in layers. Just blend it up, pour it in a mason jar, top with coconut cream straight from the can and BAM! You’ve got a grab and go breakfast that your coworkers will want so bad they may cut you. Be careful out there.

Just kidding about the cutting. Sort of. Take your chances and grab a straw because I haven’t got any frozen fruity pops or booze on a stick for you today.

I hope you don’t mind

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Ingredients

2 cups crushed pineapple
1 frozen banana
1 1/2 cups coconut water
2 tablespoons agave
4 teaspoons vanilla extract divided
pinch of salt
1 cup fresh blueberries
1 19 ounce can coconut cream
4 cups ice divided

Instructions

In a blender, combine pineapple, banana, coconut water, agave, 2 teaspoons vanilla extract and salt
Blend on high 45 - 60 seconds
Add 2 cups ice and blend another 45 - 60 seconds or until smooth
Remove about half the pineapple mixture into glasses or another pitcher and set aside
Add blueberries to the blender with the remaining pineapple mixture and blend 45 - 60 seconds or until smooth
Add remaining 2 cups ice to blueberry mixture and blend 45 - 60 seconds or until smooth
Transfer coconut cream to the blow of a stand mixer fitted with the whisk attachment and whip on high until fluffy - about 4 -5 minutes; add remaining 2 teaspoons vanilla extract and whip another minute
If pineapple mixture that was set aside begins to separate, give it a stir, then pour into glasses about halfway full
Using the back of a spoon, slowly pour blueberry mixture over back of spoon to layer on top of the pineapple mixture
Top with whipped coconut cream
Serve immediately

Adapted from and inspired by Blue Sunset in Raw Food Real World by Sarma Melngailis and Matthew Kenney

Blueberry Coconut Milk Popsicles

June 20, 2016 by rachelle 32 Comments

Hi! Hi! I know it’s Monday and I’ve kind of been taking a break, but it’s a big fun party up in here this week!

We’re celebrating all kinds of fun things this week! And, normally when I say we, I really mean me, but this time I’m not alone. First of all, it’s POPSICLE WEEK! Billy at Wit & Vinegar is the genius behind Popsicle Week and I’m so excited to join in the summer fun!

A ton of bloggers will be posting crazy awesome popsicles all week long and the list will be updated daily. Be sure to check out the Pinterest board and follow along #popsicleweek on your social media for all the fun summer treats!

But WAIT! WAIT! There’s more! I know! I can’t take much more excitement either!

Are you ready? There is a GIVEAWAY too! OMG!

Megan from The Emotional Baker is celebrating her 100th recipe post, so I’ve ganged up with 15 other bloggers to party! We have two party favors for this soiree! Whaaaaaat?!?!?!

No joke! We’re giving away a $100 Amazon gift card for one lucky first place winner and a lucky second place winner will go home with The Emotional Baker’s Favorite Baking Tools Prize Pack! Scroll down below the recipe to see the prizes and use the Rafflecopter to see the rules and enter. Good luck!

OMG! Why in tarnation didn’t you keep me on track here? I got so worked up about Popsicle Week and the awesome giveaway, I totally forgot to tell you about my popsicles! I had so much fun making popsicles that I had to order another popsicle mold because my ideas were happening faster than they could freeze and be photographed! This 3 ingredient blueberry coconut milk combo is so super easy it’s not really fair to call it a recipe, but summer is about easy and who doesn’t love a simple and refreshing treat to beat the summer heat?!?!

Blueberry Coconut Milk Popsicles

Ingredients

1 pint blueberries
1 13.5 ounce can full fat coconut milk divided
2 - 4 tablespoons agave depending on taste and sweetness of blueberries

Instructions

Add blueberries, agave, and 1 cup of the coconut milk to a food processor or blender and puree until smooth
Pour into popsicle molds, leaving an inch or so of space at the top
Transfer remaining coconut milk to a measuring cup and slowly pour on top of the blueberry mixture
Take a butter knife and slide into each mold and swirl a little bit
Cover with lid, insert sticks into each, leaving about an inch or so out
Freeze overnight
To remove the pops, fill sink with hot water and set into water for 15 seconds, careful not to go over the top
If the popsicles don't easily slide out, dunk the mold again for another 10 - 15 seconds
Serve immediately or refreeze on a plate

I’ve teamed up with 15 other bloggers to help celebrate The Emotional Baker’s 100th Recipe! We’re giving away two prizes.

Grand Prize: $100 Amazon Gift Card.
2nd Place: TEB’s Favorite Baking Tools Prize Pack.

The prize pack includes:

One Camry High Accuracy Digital Kitchen Food Scale // $18.99 value
One iSi Basics Flex-It Measuring Cups // $24.99 value
One RSVP Endurance Spice Measuring Spoon Set // $13.95 value
One Wilton ColorSwirl 3-Color Coupler 9-Piece Decorating Kit // $7.90 value
One Chef’n Switchit Narrow Silicone Spatula // $9.99 value

Giveaway Made Possible By:

Giveaway Rules:

Enter the giveaway through the Rafflecopter widget below. Earn entries by following the host bloggers on social media. (If you’ve followed in the past, that counts! Just enter the information as prompted.) All entries will be verified. No purchase is necessary to win.
The giveaway is open until Wednesday, June 29, 2016 at 11:59 p.m. EST. One Grand Prize winner and one Second Place winner will be chosen at random and e-mailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $75. Prizes listed above are the only ones available.
Grand Prize: Open to USA, Australia, Brazil, Canada, China, France, Germany, India, Italy, Japan, Mexico, Netherlands, Spain, United Kingdom.
Second Place: Open to U.S. residents with a valid shipping address only.

a Rafflecopter giveaway

Blueberry Jam Overnight Oats

April 14, 2016 by rachelle 22 Comments

Blueberry Jam Overnight Oats

I don’t know about y’all, but I’m totally ready for the weekend. I’m having another brutal week and can’t wait for a couple of days with no alarm clocks, ringing phones, or urgent emails. Perhaps I can put my fire extinguisher away as well. One can always hope!

Since I’m kind of fried and the weekend is thankfully approaching, we’re keeping things short today so we can get through this thing called life and arrive at the two day break we all know and love.

Say it with me. WEEKEND! WOOT!

I think most of us need the weekend like a lighthouse beacon guiding us home in the middle of a dark and scary storm. I know I do!

I have to admit that I don’t typically eat breakfast on weekdays. If I do it doesn’t happen until about 10:00 am. I’m not sure why, but I just can’t usually handle the thought of anything more than coffee until I’ve been up for several hours. But to keep things real on this here website, I’ll be honest and admit that I’d rather spend my time sleeping as long as possible, then dedicate my before work awake hours making sure my hair is styled and my eye shadow and lipstick are in place before leaving the house (so I don’t scare anyone) rather than ~~waste~~ spend time eating breakfast.

It is what it is. Don’t judge me.

Anyhoo – blueberry jam overnight oats are a huge hit in our house (mostly for Chris – see above) because we can make them, store them in mason jars in the fridge, and either pack them in lunch boxes at night or grab and go in the am.

They’re also a really simple and delicious comfort food to help you sail through the rough waters. I wish us all smooth sailing from here on out! Happy almost weekend, y’all!

P.S. It’s 5:00 somewhere! 🙂 Cheers!

[amd-zlrecipe-recipe:152]

Inspired by the Food Network

Notes:

We use regular coconut milk and found that the light version had less flavor
You can substitute honey for agave
If you substitute almond, rice, or other milk you may need less milk or more oats to get the texture you want since coconut milk tends to be pretty thick and we like it that way rather than runny
Sometimes I add 1/3 cup of chia seeds to the mix

Cranberry and Blueberry Galette

February 25, 2016 by rachelle 32 Comments

Cranberry Blueberry Galette

Hi, y’all! How’s your week going? I don’t know about you, but I’ve got a severe case of the winter blues and need some kind of sunshine happening over here! So I baked you a pie!

Ok! Ok! I cheated and baked you a fake pie. Well, what I baked isn’t fake. I baked something that’s real. It’s just not really a pie. It’s an easy free-form pie otherwise known as a galette. You can call it a tart if that blows your dress up. This is a judgment free zone.

I’m just so happy looking at all these bright and cheery berries! I don’t know what it’s like where you are, but here it’s been either dark, gloomy, rainy, and humid or dark, gloomy, rainy, and cold. Oh! And don’t forget windy. I’m not joking when I say the wind has been so crazy there are trees and power lines falling all over the place! Whaaaat? So, I’m totally ready for some warm weather and sunshine! Who’s with me?!

Fortunately, spring is right around the corner and so is my birthday! Woot! It sure will be great to turn 29 again. 😉

What are you laughing at? 🙂

Have a fantastic weekend, friends!

[amd-zlrecipe-recipe:146]

Blueberry Mousse Shooters

August 24, 2015 by rachelle 56 Comments

Dontcha just love purple? And blueberries? Gah and mouse?

I actually made these about 2 weeks ago when Lisa came over to brew some beer. Yes. We FINALLY found some time to brew some dang beer! Thank goodness, because our kegerator is sadly and embarrassingly empty, but for one lonely little bit of cider.

Let me tell you that it was pretty stinking hot. For some reason I thought it was a brilliant idea to make a brisket stew. There’s nothing like a hot bowl of heavy, meaty, stew on a lovely 100 degree super humid Charlotte afternoon after you have been standing outside over a hot brew kettle on a propane burner.

Don’t be judging me. I’m very proud of that run on sentence.

At least I had the good sense to make some blueberry mouse shooters for a refreshing finish to a hot (but productive!) day of brewing. It happens every now and then.

Recipe from Food & Wine

Blueberry Mousse

Ingredients

1 cup blueberries plus a hand full extra for garnish
1/2 cup sugar
Zest and juice of one lemon
1 teaspoon salt
1 cup sour cream
8 ounce block of cream cheese at room temperature
1 cup heavy cream cold
chopped pistachios for garnish optional

Instructions

Chill the bowl and whisk of a stand mixer in the freezer
Combine 1 cup of blueberries, lemon juice and zest, and sugar in a saucepan over medium heat and smash together with the back of a spoon or a potato masher
When mixture reaches a simmer, continue to cook, stirring often, until sort of thick and syrupy
Remove from heat, transfer to the bowl of a food processor, and cool completely
When blueberry mixture is cooled, add the sour cream and cream cheese to the food processor and puree with blueberries until smooth
Add heavy cream to the chilled bowl of a stand mixer, attach whisk, and beat on medium high until soft peaks form.
Fold the whipped cream into the berry mixture until well combined
Transfer the mousse to a zip top bag and cut a small piece of the corner completely off
Pipe mousse into small dessert cups or shooter glasses, cover and chill for at least an hour or overnight
Garnish with blueberries and chopped pistachios, if desired

Note: I ordered a package of small 5.1 ounce plastic disposable shooter type cups from Amazon after Jennifer gave me her July issue of Food & Wine and I saw this recipe.

Grilled Swordfish with Summer Fruit Salsa

July 20, 2015 by rachelle 22 Comments

What’s up butter cup? How is your week going?

You know that we’re trying to lighten things up over here. It’s a necessity. Trust me. This is a dish I made a couple of weeks ago before I took the plunge into the weekday vegan I’m so fat plan and hope to lose weight commitment.

Don’t get me wrong – I was hoping to lose some pounds then. But seriously, I had to resort to more drastic measures when I ran out of clothes that fit.

Phew. Thanks for letting me get that out. The weekday vegan plan is going well and I’m happy to report that I lost almost 4 LUBS last week. Woot! My pants still don’t fit, but we are well on our way and I’m so dang relieved to have lost a few! I think all the fruit and veggies are generally making me feel better too!

Swordfish was on sale at the Teeter, so we picked up a couple of filets. I hadn’t planned beyond ~~making Chris cook his own dinner~~ politely asking Chris to throw them on the grill. Then I remembered all the fruit I had on hand and decided we needed to use it up before it turned to slime and my fridge went into the land of disgusting. So I threw it all together and made this summery tropical fruity salsa business.

I’m still having a bit of trouble with my pants, but things are improving and I’m glad we had this little talk.

Grilled Swordfish with Summer Fruit Salsa

Ingredients

2 swordfish filets
salt and pepper
2 peaches peeled, pitted, and roughly cut into chunks
1 avocado pitted and roughly cut into chunks
1/2 cup blueberries
juice of 1 lime
1 serrano or jalapeno pepper sliced, optional

Instructions

Preheat grill or oven to 350
Salt and pepper swordfish according to taste
Put swordfish filets on a wood grill board that has been soaked in water for 2 hours or into a baking dish lightly coated with cooking spray
Cook on grill or bake in oven for about 10 minutes
Add peaches, avocado, blueberries, lime juice, and pepper if using, to a bowl and toss to combine
Transfer cooked swordfish to plates and top with salsa

blueberry

Briney Melon Gose and Blueberry Popsicles

Ingredients

Instructions

Peach Lambic and Blueberry Chocolate Stout Biscuit Shortcakes

Ingredients

For the Biscuits

For the Blueberries

Instructions

For the Biscuits

For the Blueberries

Assembly

Lemon Blueberry Whoopie Pies Recipe

Ingredients

For the Cakes

For the Filling

Instructions

For the Cakes

For the Filling

For the Assembly

Boozy Red White and Blueberry Limoncello Popsicles

Ingredients

Instructions

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Ingredients

Instructions

Blueberry Coconut Milk Popsicles

Ingredients

Instructions

Blueberry Mousse

Ingredients

Instructions

Grilled Swordfish with Summer Fruit Salsa

Ingredients

Instructions

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