Blackberry Pie

We are very lucky and blessed to be living in a place where berry farms such as strawberries, blueberries, and blackberries are in abundance when they are in season, where we can go pick them on our own, fresh and straight from the plant. Sure, the dark juices leave stains on your fingers but with the plump berries with their rich purple color and tasty sweet, tart flavor are well worth it!

My husband absolutely loves this particular blackberry pie recipe. It's from Better Homes & Gardens cookbook, the same cookbook where I made Strawberry Rhubarb Pie recipe. This is a simple yet delectable, yummy pie that the entire family will enjoy.

There is nothing like fresh picked blackberries right from the vine for a homemade pie. The one decision you will make...a scoop of vanilla ice cream or a dollop of whipped cream?

Ingredients:

1 to 1/4 cups sugar

1/3 cup flour or 3 tablespoons cornstarch or quick-cooking tapioca

6 cups fresh blackberries or frozen

2 basic pie crust recipe or any 2 store-bought pie crusts

milk (optional)
sugar (optional)

Preheat oven to 375°F. Prepare and roll out the pie crusts. Line a 9-inch pie plate with pie crust; set aside.

In a very large bowl combine the sugar and flour or tapioca or cornstarch. Add the blackberries; gently toss until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until the fruit is partially thawed but still icy.) Transfer blackberry filling to the pie plate.

Trim bottom pie crust to edge of pie plate. Cut slits in remaining pie crust; place on filling and seal. Crimp edge.

If desired, brush top pie crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 30 minutes (50 minutes for frozen blackberries). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and filling is bubbly in the center of the pie. Cool on a wire rack.

This blackberry pie is a real stunner!

Note:
For added flavor, add ONE of the following to filling with the sugar: 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 to 1/2 teaspoon ground cinnamon or ground ginger, or 1/2 teaspoon finely shredded lemon peel. Or add 1/4 teaspoon almond extract to filling with the fruit.

Recipe from Better Homes & Gardens cookbook (16th edition)

Yield: 8 slices

BLACKBERRY PIE

ingredients:

• 1 to 1/4 cups sugar
• 1/3 cup flour or 3 tablespoons cornstarch or quick-cooking tapioca
• 6 cups blackberries
• 2 basic pie crust recipe or any 2 store-bought pie crusts
• milk (optional)
• sugar (optional)

instructions:

1. Preheat oven to 375°F. Prepare and roll out the pie crusts. Line a 9-inch pie plate with pie crust; set aside.
2. In a very large bowl combine the sugar and flour or tapioca or cornstarch. Add the blackberries; gently toss until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until the fruit is partially thawed but still icy.) Transfer blackberry filling to the pie plate. Trim bottom pie crust to edge of pie plate. Cut slits in remaining pie crust; place on filling and seal. Crimp edge.
3. If desired, brush top pie crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 30 minutes (50 minutes for frozen blackberries). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and filling is bubbly in the center of the pie. Cool on a wire rack.

NOTES:

For added flavor, add ONE of the following to filling with the sugar: 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 to 1/2 teaspoon ground cinnamon or ground ginger, or 1/2 teaspoon finely shredded lemon peel. Or add 1/4 teaspoon almond extract to filling with the fruit.

Recipe from Better Homes & Gardens Cookbook (16th Edition)

Created using The Recipes Generator

Balsamic-Mango Marinated Grilled Chicken

Hello, summer! It's grilling season once again and this chicken recipe is perfect to welcome the start of summer heat with the use of a refreshing marinade to the meat, mango nectar. Using the nectar while grilling makes the chicken tender, moist and juicy. Top it off with chopped or chunks of mango. The result is a flavorful and delicious grilled chicken! So take out your grills, scrub them clean and get ready for grilling!

Ingredients:

4 boneless chicken breast (pounded lightly to thin out if they are too thick 1 1/2 to 2 pounds)

1 cup mango nectar

1/3 cup balsamic vinegar

2 tablespoons olive oil

1 1/2 tablespoons chopped fresh thyme

ground black pepper

kosher salt

1 mango (large ripe, peeled and chopped)

thymes sprigs (additional, for garnish, if desired)

Combine chicken in a large zip bag with mango nectar, vinegar, olive oil and thyme- along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with the marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.

Preheat the grill to medium-high heat. Spray the grill with grilling spray (or rub the grates with oil). Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through. Serve grilled chicken topped with chopped mango and thyme sprigs, if desired.

Enjoy!

Note: 

Mango nectar can be found in supermarket's juice aisle. It comes in a can (same size as a soda can), pouch or plastic container. Some of the most recognizable brands are Kerns, Goya, and Jumex. For this post, I used Petit Mango Nectar.

Recipe from Recipe Girl

Yield: 4

BALSAMIC-MANGO MARINATED GRILLED CHICKEN

ingredients:

• 4 boneless chicken breasts (pounded lightly to thin out if they are too thick) 1 1/2 to 2 pounds
• 1 cup mango nectar (see *note)
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 1/2 tablespoons chopped fresh thyme
• Kosher salt fand freshly ground black pepper
• 1 large RIPE mango, peeled and chopped
• additional thyme sprigs for garnish (if desired)

instructions:

1. Combine chicken in a large zip bag with mango nectar, vinegar, olive oil and thyme -  along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.
2. Preheat the grill to medium-high heat. Spray the grill with grilling spray (or rub the grates with oil). Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through.
3. Serve grilled chicken topped with chopped mango and thyme sprigs, if desired.

NOTES:

Mango nectar can be found in supermarket's juice aisle. It comes in a can (same size as a soda can), pouch or plastic container. Some of the most recognizable brands are Kerns, Goya, and Jumex.

https://gourmetplatter.blogspot.com/2018/06/balsamic-mango-marinated-grilled-chicken.html

Recipe from Recipe Girl

Created using The Recipes Generator

Strawberry-Rhubarb Pie

I love a good fruit pie. I have made banana, cherry, strawberry, blueberry, blackberry pie many times but never a rhubarb pie. To tell you the truth, I have never even heard of rhubarb before, let alone taste it. You see, we don't have rhubarb plant in the Philippines. So to my beloved readers and followers back home, I can only describe rhubarb like a celery, only it's like pinkish or rosey-colored celery and it has a very tart taste.

This was my first Strawberry Rhubarb Pie and it came out delicious! The combination of strawberry and rhubarb baked together turned out amazing. It had just the right amount of sweetness and tartness, the two paired well together - a perfect balance. I didn't know I liked strawberry rhubarb pie until I made this one!

STRAWBERRY-RHUBARB PIE

Prep: 25 minutes

Bake: 50 minutes

Stand: 15 minutes

Makes: 8 slices

Ingredients:

1 1/4 cups sugar

3 tablespoons quick-cooking tapioca or cornstarch

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 pound fresh rhubarb, cut into 1-inch pieces (3 cups),

or one 16ounce package frozen cut rhubarb

3 cups sliced fresh strawberries

1 recipe for basic pie dough or store-bought pie crust

Directions:

1. For filling, in a large bowl stir together sugar, tapioca or cornstarch, salt, and nutmeg. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let stand for 45 minutes.)

2. Preheat oven to 375°F. Prepare and roll out pie dough. Line 9-inch pie plate with one disk of pie dough.

3. Stir rhubarb mixture; transfer to the pie plate. Trim bottom pie dough to edge of pie plate. Cut slits in remaining pie dough; place on filling and seal.

If preferred, make a lattice weave pattern. Cut strips in remaining pie dough; place on filling and seal. Crimp edge.


4. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 25 minutes. Remove foil; bake for 25 to 30 minutes more or until filling bubbles and crust is golden (45 minutes to 50 minutes more if using frozen rhubarb). Cool completely on a wire rack before serving...

or serve warm with a big scoop of vanilla ice cream or with a dollop of whipped cream topping. 

Enjoy!

Recipe from Better Homes & Gardens cookbook (16th edition)

Yield: Makes 8 slicesPin it

Strawberry Rhubarb Pie

prep time: 25 minscook time: 50 minstotal time: 75 mins

This pie is delicious! The combination of strawberry and rhubarb baked together had just the right amount of sweetness and tartness, a perfect balance.

ingredients:

• 1 1/4 cups sugar
• 3 tablespoons quick-cooking tapioca or 3 tablespoons cornstarch or flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups), or one 16-ounce package frozen cut rhubarb
• 3 cups sliced fresh strawberries
• 1 double crust pie recipe or any store bought pie crust

instructions:

1. For filling, in a large bowl stir together sugar, tapioca, salt, and nutmeg. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let stand for 45 minutes.)
2. Preheat oven to 375°F. Prepare and roll out pie crust. Line 9-inch pie plate with one disc of pie crust. 
3. Stir rhubarb mixture; transfer to the pie plate. Trim bottom pie crust to edge of pie with foil. Cut slits in remaining pie crust; place on filling and seal. Crimp edge. If preferred, make a lattice weave pattern. Cut strips in remaining pie crust; place on filling, seal and crimp edge.
4.  To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 25 minutes. Remove foil; bake for 25-30 minutes more or until filling bubbles and crust is golden (45 to 50 minutes more if using frozen rhubarb). Cool on a wire rack.

Recipe from Better Homes & Gardens

Created using The Recipes Generator

Lemon Bread

I love lemon! I love the smell, the taste, just about anything related to lemon. I use lemon when I cook and bake. I like using it as a garnish when I'm plating, especially with fish/seafood recipes. I have one healthy lemon plant in my backyard garden. I'm just waiting for the lemons to ripen and ready for picking. Oh lemon, how I love thee!

This lemon bread is made with easy and simple ingredients such as flour, baking soda, sugar, etc. fresh lemon juice, and candied lemon peel from Paradise Fruit Company. The lemon glaze using lemon juice and granulated sugar is the perfect addition to this yummy recipe.

The result is a bread bursting with lemony flavor with nice and soft yet chewy texture from the candied peel; a perfect combination of sweet and tang. Who knew adding candied lemon to a classic lemon bread will make a difference! If you like lemon bread, do yourself a favor and make this recipe. This bread really delivered, it is very good and I know you will like it!

LEMON BREAD

Ingredients:

1 3/4 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup vegetable oil

3 tablespoons lemon juice

1-8oz. Paradise candied lemon peel (lightly coated with flour)

2 large eggs

1/2 cup evaporated milk

1 tablespoon lemon juice (for the glaze)

1 tablespoon granulated sugar (for the glaze)

Directions:

Preheat oven to 350°F, grease 8" or 9" loaf pan. Combine flour, baking powder, and salt in medium bowl.

Beat sugar, oil, and lemon juice, in small mixing bowl. 

Add eggs one at a time, beating well after each.

Stir in flour mixture alternately with evaporated milk until blended, add candied lemon peel.

Pour into prepared pan.

Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.

Remove from pan, brush or drizzle top of bread with glaze. To make the glaze, combine lemon juice and sugar in small saucepan; bring to a boil and cook for 1 minute. Serve warm or cool.

This homemade lemon bread is perfect for afternoon tea. But who says you can't have it in the morning as breakfast bread?

Enjoy!

Note:
Keep in mind this recipe is more on the dense side and not as soft and spongy like other lemon bread.

Yield: 12Pin it

Lemon Bread

ingredients:

• 1 3/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 3 tablespoons lemon juice
• 1  - 8 oz. Candied Lemon Peel (lightly coat with flour)
• 2 large eggs
• 1/2 cup evaporated milk

instructions:

1. Preheat oven to 350°F, grease 8" or 9" loaf pan.
2. Combine flour, baking powder, and salt in medium now.
3. Beat sugar, oil, and lemon juice, in small mixing bowl.
4. Add egg one at a time, beating well after each.
5. Stir in flour mixture alternately with evaporated milk until blended, add candied lemon peel.
6. Pour into prepared pan.
7. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean.
8. Cool in pan for 5 minutes. 
9. Remove from pan, brush or drizzle top of bread with glaze.
10. Serve warm or cool.

For the glaze:

1. Combine lemon juice and sugar in small saucepan; bring to a boil. Cook for 1 minute.

Recipe from Paradise Fruit Company

Pork Chops with Garlic and Wine

I really like this pork chop recipe from Ree Drummond of The Pioneer Woman. It is very delicious and easy to make. The pork chops are moist and the sauce is flavorful. If you're looking for easy and elegant meal, this dish would be it.

Pork Chops with Garlic and Wine

Makes 4 servings

Ingredients:

18 whole peeled garlic cloves

2 tablespoons olive oil

kosher salt and black pepper to taste

6 whole pork chops (medium- to thin-cut)

2 tablespoons butter
1 tablespoon butter (additional)

1 1/2 cups red wine

1 whole bay leaf
salt and pepper to taste

1/2 cup beef broth, more if needed

1 tablespoon balsamic vinegar
chopped chives, for garnish

Directions:

Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point). Remove the pork chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the baby leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.

Stir in the beef broth (you can add more if it needs the liquid) and add the pork chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the pork chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the pork chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper. Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.

Serve with mashed potato and salad or veggies.

Note: For this post I used thin-cut pork chops. Depending on the thickness of the pork chop you use, adjust the cooking time accordingly. Over cooking the pork chop will make the meat tough.

Recipe from The Pioneer Woman

Yield: 6 servingsAuthor: Ree DrummondPin it

Pork Chops with Wine and Garlic

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

ingredients:

• 6 whole Pork Chops (medium-to-thin cut)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon butter (additional)
• salt and pepper to taste
• 1 1/2 cup red wine
• 1/2 cup beef broth (more if needed)
• 1 whole bay leaf
• 1 tablespoon balsamic vinegar
• 18 whole peeled garlic cloves 

instructions:

1. Heat oil and butter in a heavy skillet over high heat. Slat and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the pork chops at this point). Remove the pork chops from the skillet and set aside.
2. Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.
3. Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.
4. Stir in the beef broth (you can add more if it needs the liquid) and add the pork chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the pork chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done. 
5. Remove the pork chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.
6. Arrange pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top.
7. Serve with mashed potato, vegetables, and/or with salad.

notes

You may substitute white wine for a slightly lighter sauce.

https://gourmetplatter.blogspot.com/2018/04/pork-chops-with-garlic-and-wine.html

Recipe from The Pioneer Woman

Created using The Recipes Generator