Black and Blue Cobbler

March 28, 2015 Leave a Comment

 

Black and Blue Cobbler

Black and Blue Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try my favorite fruity dessert recipe.  It took a bit of experimenting, but the tasty results are “berry” well worth it.

           Martha Creveling                                                                            Orlando, Florida

 

Black and Blue Cobbler Recipe

 

Black and Blue Cobbler

1 cup flour

1 ½ cups sugar, divided

1 tsp. baking powder

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. nutmeg (ground)

2 eggs, lightly beaten

2 Tbsp. milk

2 Tbsp. canola oil

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

¾ cup water

1 tsp. grated orange peel

Whipped cream or vanilla ice cream, optional

 

In a large bowl, combine the flour, ¾ cup sugar, baking powder, salt, cinnamon and nutmeg.  Combine the eggs, milk and oil; stir into dry ingredients just until moistened.  Spread the batter evenly onto the bottom of greased 5 quart slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil.  Remove from the heat; immediately pour over batter.  Cover and cook on high for 2 to 2 ½ hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off.  Uncover and let stand for 30 minutes before serving.  Serve with whipped cream or ice cream if desired.           6 servings

 

(Recipe for Black and Blue Cobbler was in www.tasteofhome.com, 2015)

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Chicken Breast with Melon Relish

June 9, 2014 Leave a Comment
Chicken Breast with Melon Relish

Chicken Breast with Melon Relish

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The topping is sweet and very flavorful, and goes well with the tender chicken breast to finish this wonderful summery dish.  This recipe is Diabetic Friendly!

             Roxanne Chan                                                                  Albany, California

 

Chicken Breast with Melon Relish Recipe

Chicken Breast with Melon Relish

¼ tsp salt

¼ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. pepper

4 boneless skinless breast halves (6 oz. each)

1 Tbsp. canola oil

Relish:    1 cup diced cantaloupe

¼ cup finely chopped celery

1 green onion, chopped

2 Tbsp. minced fresh mint

1 Tbsp. chopped crystallized ginger

1 Tbsp. lime juice

1 Tbsp. honey

½ tsp. grated lime peel

 

In a small bowl, combine the salt, ginger, nutmeg and pepper.  Rub over both sides of the chicken.  In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 F.  Meanwhile, in a small bowl, combine the relish ingredients.  Serve with chicken.              4 serving

 

(Recipe for Chicken Breast with Melon Relish was on www.tasteofhome.com, 2014)

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Shrimp on the Barbi (gotta use an Australian accent)

April 22, 2014 Leave a Comment
Shrimp on the Barbi (gotta use an Australian accent)

Shrimp on the Barbi (gotta use an Australian accent)

 

This recipe, Shrimp on the Barbi (gotta use an Australian accent) is from Diabetic Connect.  ONCE you peel and devein the shrimp, leaving the tail intact.  Serve with brown rice and a salad or veggies and fresh fruit salad.

 

Shrimp on the Barbi (gotta use an Australian accent) Recipe

Shrimp on the Barbi

36 Raw Large Shrimp with tails (peeled and deveined)

Marinade:   ½ cup Teriyaki sauce (low in sodium)

¼ tsp. ground ginger

¼ tsp. nutmeg

¼ cup fresh parsley

3 Tbsp.  Agave Nectar

Basting Sauce:   ¼ cup Teriyaki sauce

Fresh juice from one (1) lemon

4 tsp. Agave Nectar

1 Tbsp. canola oil

Peel your shrimp, leaving the tails intact.  Place them in a shallow dish with the marinade and refrigerate for at least 4 hours.  Stirring once.

In a small bowl, mix all your basting ingredients and whisk, set aside.

Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill.  It will only take a few minutes to cook, but you need a good even fire.

Place each skewer on a HOT grill.  Baste and close your grill.  Cook for 2 minutes.  Turn your skewers and baste again.  Close your lid and cook for an additional 2 minutes.

Your shrimp should be DEEP PINK WITH GOLDEN EDGES AND CHARRED TAILS.  Don’t  over cook them….they will get tough.

DO NOT BASTE WITH YOUR MARINADE.  DISCARD MARINADE.

 

(Recipe for Shrimp on the Barbi (gotta use as Australian accent) came from Diabetic Connect, 2014)

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Broccoli Soup

February 13, 2014 Leave a Comment
Broccoli Soup

Broccoli Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg.  When it comes to broccoli recipes, this is one of my favorite.

            Marion Tipton                                                                  Phoenix, Arizona

 

Broccoli Soup Recipe

Broccoli Soup

4 cups chicken broth

2 to 2 ½ lbs. fresh broccoli spears, cut into florets

½ cup chopped green onions

1 Tbsp. canola oil

¼ cup flour

1 tsp. salt

¼ tsp. ground nutmeg

1/8 tsp. pepper

1 cup half-and-half

 

In a large saucepan, bring broths to a boil; add broccoli.  Reduce heat; cover and simmer until tender, about 10 minutes.

Meanwhile, in a small skillet, sauté onions in oil until tender; stir into broth.  Remove from heat; cool 10-15 minutes.  Puree in small batches in a blender or food processor until smooth.  Return all to the saucepan; set aside.

In a small pan, combine flour, salt, nutmeg and pepper.  Slowly add cream, stirring constantly.  Bring to a boil over medium heat.  Cook and stir for 2 minutes or until slightly thickened.  Gradually stir into broccoli mixture.  Return to the heat; cook over medium until heated through, stirring occasionally.         4 servings

 

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)

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Pumpkin Soup

January 7, 2014 Leave a Comment
Pumpkin Soup

Pumpkin Soup

 

This recipe, Pumpkin Soup is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make SOUP.  This recipe you can double…so you have it a little longer.

 

Pumpkin Soup Recipe

Pumpkin Soup

¾ cup water

1 small onion, chopped

1 can (8 oz.) pumpkin puree

1 cup unsalted vegetable broth

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup fat-free milk

1/8 tsp. freshly ground black pepper

1 green onion, green top only, chopped

 

In a large saucepan, heat ¼ cup of water over medium heat.  Add onions and cook until tender, about 3 minutes.  Don’t let the onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg.  Bring to a boil, reduce heat and simmer for 5 minutes.  Stir in the milk and cook until hot.  Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper and green onion tops.

 

(Recipe for Pumpkin Soup came from Diabetic Connect, 2014)

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