Monday, September 5, 2011

Blueberry Crumble Pie Tartlets


Blueberries make the most delectable desserts...



They are a favorite in our home - we just love them!
Sweet...Plump...Juicy...what's not to love?


I made tiny rustic pies with my blueberry bounty.
I placed them under a beautiful glass cake stand for my family to enjoy.
My family gobbled them up the same night.  I guess they were a hit!
These baby pies with a rich crumb topping is a keeper!



Blueberry Crumble Pie Tartlets
~*~
Blueberry Pie Filling
1 large bag frozen blueberries
2 c fresh blueberries
1/2 c sugar
(or more per sweetness of berries)
1-1/2 t corn starch
1 T lemon zest
1/2 lemon, squeezed
Place blueberries in saucepan over medium heat.
Allow berries to cook down and add lemon juice and zest.
Whisk in cornstarch and cook until thick.
Fold in fresh blueberries.

Crumb Topping
1/2 c sugar
1/2 c flour
1/2 stick butter, soft
Mix in food processor until crumbly or with your fingers.
***
DIRECTIONS:
Pie Crust
(store bought or homemade)
Cut pie dough in 6" rounds - you can use a small saucer plate as a template.
Place 1 heaping T of blueberry filling in center of dough rounds.
Pinch sides for a rustic formed crust.
Brush crust with cream or egg wash.
Sprinkle with sugar.  Top with crumble.
Bake @ 375 for 20 minutes.



Look at these little cutie pies!
Same recipe and same night!
Yes, I had 2 kinds of little tartlets and were all eaten up!
I cut little rounds with a cookie cutter and placed in a mini muffin pan.
Baked to perfection and topped with a star!



I am linking to the following parties:
Posted by Concetta at 4:20 PM 12 comments

Thursday, September 1, 2011

Summer Berry Trifle & Almond Cream


The most exciting thing happened to me!
I was contacted by Donsuemor to participate in their upcoming dessert extravaganza - Dessert A Day!
This company makes the most delectable little cakes.
I chose to use their madeleines in my dessert 
and it was the perfect choice!


A box of these sweet cakes arrived from Donsuemor.
Each one wrapped up individually
in a lovely box delivered to my home!


Heavenly...
These tasty treats are absolutely delicious...
moist and rich with a hint of almond!



I almost was in danger of not having enough
to make a recipe - my family was trying to devour them!
Madeleines are simply exquisite. 
They have a beautiful scalloped design
in the shape of a seashell.


I was asked by Donsuemor to develop a recipe using
these little gems and I chose a trifle as my dessert.


Summer Berry Trifle
 &
 Whipped Almond Cream
~*~
Layers of mouth-watering goodness!
 Donsuemor Tradtional Madelelines
(cut into squares or left whole)
Summer Berry Sauce
Fresh Sugared Berries
Homemade Whipped Almond Cream
Candied Crunch Almonds
 ***
In your most exquisite glass bowl, layer the ingredients.
Start with the madeleines on the bottom.
Spoon on the berry sauce followed by the fresh berries.
Spread on a thick layer of whipped cream.
Repeat the layers.
Garnish with toasted madeleines and fresh fruit.
Top with candied almonds.
Chill before serving.

~*~
Summer Berry Sauce
6 cups assorted fresh or frozen berries
(strawberries-black berries-raspberries-blueberries)
1/2 c sugar 
1/4-1/2 c water
(or more depending on tartness of berries)
2 t lemon zest
1 T fresh lemon juice
In a saucepan, place berries, water and sugar.
Allow berries to cook down until saucy.
Add lemon zest and fresh juice.
Simmer until thick.  Chill
~*~
Fresh Sugared Berries
1 cup each of assorted berries
(strawberries-black berries-raspberries-blueberries)
1/2 c sugar
Mix together berries and sugar in a bowl.
Allow to macerate for 15-30 minutes.
You will have delicious glossy fruit with amazing juice!
~*~
Whipped Almond Cream
3 c heavy whipping cream
1/2-3/4 c sugar
1 t almond extract
Whip together until thick and fluffy.
~*~
Candied Crunch Almonds
1 c thin sliced almonds
1/4 c sugar
In a shallow skillet place almonds and sugar.
Stir continuously over medium heat until
almonds are toasted and covered with melted sugar.
Approximately 5 minutes.
~*~

Toasted Madeleines
Brush 4 madeleines lightly with melted butter.
Sprinkle on sugar.
Toast in oven @ 350 until slightly golden brown.



I am linking to the following parties:

Ladybird Lane-Weekend Showoff Strut Your Stuff
~*~
Go visit these great blogs:
Posted by Concetta at 11:48 AM 16 comments

Monday, August 29, 2011

Swiss Chicken-Secret Recipe Club



I have a new friend in Blog Land - but she did not know until today!
I joined the Secret Recipe Club and was secretly assigned
 to choose a recipe from the Plain Chicken.
It was not easy to pick just one recipe from Steph's site - they all seem so tasty!
I did finally settle on this scrumptious chicken dish - saucy and savory!!
~*~
Thank you Amanda of Amanda's Cookin fame - our incredible leader and founder of this club!
Also, the wonderful, Angela, from Big Bear's Wife coordinated our group this month.
These are two great ladies who accomplished a
labor of love to produce one fantastic party!

Swiss Chicken
4 boneless chicken breasts
(slice in 1/2 to make 8 total)
1 stick butter
1/2 c chicken stock
1/4-1/2 c Sherry
Swiss cheese, 10 slices
2 cans cream of chicken soup
1 pkg. Texas Toast Seasoned Croutons
oregano - thyme - garlic powder - salt -pepper

Preheat oven to 350.
Place butter in a 9x13" dish and melt in oven.
Coat chicken pieces in butter. Season with spices.
Top each chicken piece with Swiss cheese.
Mix together soup, stock and wine.
Pour sauce over chicken and cover completely.
Top with crushed croutons. 
Use olive oil cooking spray to coat the croutons.
Bake for 35-45 minutes until golden brown and bubbly.
~*~
The sauce is perfect ladled over rice or creamy mashed potatoes.
Simply delicious and my family absolutely loved it!
I modified the recipe a little bit by adding the
wine and spices - but you can find the original recipe HERE.
The addition of Texas Toast Croutons instead of stuffing
was so good - I had never tried these before and now I love them!


I loved visiting Steph @ Plain Chicken - there are so many delectable recipe choices.
I am planning on making several this week and I even purchased the ingredients!
Being a part of the Secret Recipe Club and discovering other blogs is fabulous!
If you would like to join in the fun please visit Amanda's Cookin right away!
Linking to my favorite parties:
www.bigbearswife.com
Amanda's Cookin'
Posted by Concetta at 7:06 AM 22 comments

Sunday, August 28, 2011

Strawberry Crostada


I am featuring one of my favorite summer time desserts again
because the girl's over at Everyday Sisters
are having a party starring Red Recipes!
I just love their blog and I know you will too!
Stop over and visit the sisters - you are in for a treat.


This is so delicious with a show-stopping presentation!
mmmmm.....


Sweet Strawberry Crostada
~*~
1 1/2 lbs. strawberries
2 T sugar, for sprinkling
(or more, to taste)
8 oz. cream cheese, softened
2 T flour
2 T sugar
1 T vanilla
1 pie crust

 Pre-heat oven to 400 degrees.

Hull and slice strawberries.
Sprinkle with sugar and set aside.

 Mix together cream cheese, flour, sugar & vanilla.

 Line large baking sheet with parchment paper.
Place the pie crust on the parchment paper.

 Spread the cream cheese mixture on the pie crust
leaving a one inch border around the edge.

 Pile the strawberries on top of the cream cheese.

Work your way around the pie crust
folding the edges up every one inch or so.

 Bake for 20-25 minutes.
Allow to cool and serve at room temperature or slightly warm.
(Adapted from Buns In My Oven)


I am linking to one of my favorite blog hops:
Sharing Sundays
&
Tuesday Talent Show
Posted by Concetta at 4:36 PM 6 comments

Saturday, August 27, 2011

Orange ~ Kissed Blueberry Muffins

A sweet blueberry muffin wrapped in sunshine!
These are decadent little gems that you will love...LOVE!

These muffins are full of plump fresh blueberries and
topped with a delicious orange sugary glaze....mmmmm!

Folding fresh blueberries into the sweet batter...
***
My recipe for today is one that I adapted from the Baking Bites Blog.
I added a fresh orange glaze that I know you will enjoy!


Hot muffins out of the oven waiting to be dressed in their glaze! 


Orange-Kissed Blueberry Muffins

~*~
1 egg
2 cups flour
2 t baking powder
1/4 t salt
1/4 c butter, soft
1 cup sugar
1 T fresh orange zest
3/4 c orange juice, freshly squeezed
1 1/2 c blueberries
~*~
Line a 12-cup muffin tin with paper liners.
Sift together the flour, baking powder and salt.
Cream together the butter and sugar in a separate bowl until light and fluffy.
Beat in the egg and and the orange zest until well blended.
Stir in half of the flour by hand, add the orange juice and then the rest of the flour.
Gently fold by hand until just combined - do not over mix.
Carefully fold in the blueberries - the batter will be thick.
Spoon the batter into prepared muffin tins.
Bake @ 375 degrees for 25 minutes or until a pick inserted comes out clean.
Cool on a wire rack and glaze.


Orange-Kissed Glaze
1 c powdered sugar
1 T orange zest
2-3 T freshly squeezed orange juice
Mix until blended and drizzle over muffin tops.

 
Posted by Concetta at 10:24 AM 6 comments

Friday, August 26, 2011

Chicken Tortilla Soup



Have you ever come home pondering what to make for supper?  Me too!
I had some boneless chicken breasts in the fridge
and thought about Chicken & Dumplings or maybe a Chicken Pot Pie.
My time was limited and my family was starving ~ so I scoured through
my pantry and came up with this scrumptious soup.
You probably have most of the ingredients on hand and it is very easy to prepare.
I knew I chose the right dish to serve for lunch when my daughter came over
 to my simmering pot and said "That looks delicious and smells so good!"
***I like to present my soup with bowls of topping choices.
 I bake up some crispy tortilla strips and serve with
sour cream, cheddar cheese, cilantro and limes.


Chicken Tortilla Soup
~*~
6 chicken breasts, cooked and diced
I like to simmer my chicken with 2 celery stalks, 1 onion, 3 garlic cloves, 3 carrots and 3 chicken bouillon cubes or roast in the oven drizzled with olive oil and seasoned with kosher salt and pepper.
1 onion, chopped
2 garlic cloves, minced
1 28 oz. can crushed tomatoes
1 can Mexican diced or stewed tomatoes
2 cans black beans
(drain and rinse)
1 can chili beans
2 cups shoe peg corn
3-4 cups chicken stock
(here is a great time to use my homemade stock)
1 T chili powder
1T cumin
garlic salt to taste

Saute onions in olive oil until translucent.
Add the garlic and continue to saute for 1 minute.
Add tomatoes, broth, beans, corn and spices -
simmer until flavors blend - stir in chicken.
To Serve:
Place tortilla strips in bowl and ladle on soup.
 sprinkle on additional tortillas and toppings of choice.
Enjoy!
~*~
I am linking to the following favorite parties:
Posted by Concetta at 12:00 PM 13 comments
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CONCETTA'S RECIPES

The Kitchenettes ~ A Hospitality Club

Romans 12:13
Pursue the practice of hospitality.

The Kitchenettes is all about teaching and mentoring young girls in the art of hospitality. It is so much more than cooking or doing domestic tasks ~ hospitality is the very heart of God ~ a demonstration of pouring His love onto others. This group of young girls are learning the very nature and character of God as they serve people and sharpen their skills in homemaking.

NAME LEGACIES

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