Entrees

 

  • 1 can (12 oz) tomato sauce
    1 c blueberry jam
    2 Tbs red wine vinegar
    1 Tbs chili powder
    4 chicken breasts, skinless
    ½ tsp ginger
    ½ c scallions, thinly sliced
    ½ tsp thyme

    Preheat oven to 400 F. Rinse and pat dry chicken; set aside. Meanwhile, mix tomato sauce , jam, vinegar, chili powder, thyme and ginger in a shallow oven-proof dish that has been prepared with cooking spray. Add chicken to sauce, turn over to coat. Bake, basting occasionally, until chicken is no longer pink. When done, remove and garnish with the scallions. Serve over rice. Serves 4.

  • ¾ c chicken broth, divided
    ¼ c balsamic vinegar
    ½ c orange juice
    1 Tbs agave nectar
    1 c fresh blueberries
    1 Tbs arrowroot
    2 tsp fresh chives, chopped
    1-2 Tbs olive oil
    4 4-oz salmon fillets
    salt and pepper

    Combine ½ cup chicken broth, vinegar, orange juice, and agave into saucepan. Bring to a boil over high heat; reduce heat to medium. Dissolve cornstarch in remaining chicken broth; stir into the simmering sauce. Cook while stirring until sauce thickens and turns clear (about 1-2 minutes). Stir in chives and blueberries, keep warm over low heat. While grill is preheating, brush salmon fillets with olive oil; season with salt and pepper as desired. Grill 3-4 minutes per side or until fish is flakey. Plate fillets and top with blueberry sauce. Serves 4.

  • 4 c fresh blueberries
    1 c sugar
    ½ c water
    2 c all-purpose flour
    4 tsp baking powder
    1 Tbs sugar
    1 Tbs butter, firm
    ½ tsp salt
    1 Tbs shortening
    ¾ c cold milk

    Combine blueberries, sugar and water. Place in a 3-qt. slow cooker; set temperature to high. Cook with lid on for 2-3 hours or until mixture is bubbly. To prepare dumplings, combine dry ingredients in a small bowl. Cut in butter and shortening until mixture has a crumbly texture. Add milk, stir only until moist. Spoon by tablespoon on top of hot blueberry mixture. Cover, cook additional 30 minutes or until inserted toothpick comes out clean. Best when served warm. Serves 6.

  • 1 pound pork tenderloin, sliced to ½” 1 c fresh blueberries
    1 Tbs olive oil
    2 Tbs butter
    2 medium onions, sliced ½ tsp salt
    ¼ tsp ground black pepper
    2 Tbs vinegar
    2 Tbs balsamic vinegar
    ¼ c port wine

    Season pork slices with salt and pepper. Pound each piece to ¼” thickness. In a large frying pan, add olive oil and brown each slice until juice runs clear. Remove to a dish and keep covered to stay warm. In a large skillet, melt butter over medium heat; add onions, salt and pepper. Cook about 10 minutes or until onions are golden. Add sugar; continue to cook until onions caramelize. Add port, balsamic , blueberries; bring to boil then remove from heat. Arrange pork slices on platter, top with blueberry sauce. Serves 4.