I took a short break from the internet at the end of August, and I can’t believe we are into September already! But it’s still officially summer and the weather is still warm for many of us, so I thought I’d … Continue reading
It’s really been warm lately, so I’ve been making lots of smoothies–they just taste so good on a hot day! One fruit that I really love but haven’t used that much in smoothies is honeydew melon. They’ve always been a little challenging … Continue reading
I saw this smoothie at Food.com not long ago and was kind of intrigued by the blueberry/green tea combination, wondering just what that would taste like. I had plenty of green tea on hand, some blueberries in my freezer, and … Continue reading
Sometimes you come across a recipe that sounds so different, you just have to try it! I love all the ingredients in this Corn and Blueberry Salad, but I never would have thought of putting them together myself! What a brilliant idea this salad is…a sweet and savory mix of lots of yummy, healthy ingredients. The sweetness of the corn complements the blueberries…and the red onion, jalapeno, and cilantro give this salad a nice savory punch. And I have to mention the cucumbers, too, that give this summery side dish a great crunchiness. All of these ingredients are marinated overnight in a slightly sweet and savory dressing, which I think would be good on a salad, too. I found this recipe at Better Homes and Gardens and I changed it slightly by adding extra blueberries–one cup just didn’t seem like enough, so I doubled it to 2 cups. I’m glad I did…I thought it was just the right amount! CORN AND BLUEBERRY SALAD slightly adapted from Better Homes and Gardens Makes 6 to 8 servings
- 6 ears of fresh sweet corn, husked (or substitute 4 1/2 cups of frozen corn, unthawed)
- 2 cups blueberries
- 1 cucumber, thinly sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
In Dutch oven, bring salted water to boiling. Add fresh corn (or frozen corn, if using). Cook, covered, 5 minutes, or until tender (if using frozen corn, just cook about 2 to 3 minutes). When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, olive oil, honey, cumin, and 1/2 teaspoon salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). This is such a unique way to use blueberries! What creative recipes have you used blueberries in?
I’ve been seeing lots of fun patriotic-themed recipes the last few weeks, and here’s one I found at Midwest Living that’s easy and festive…decorate white-frosted cupcakes with raspberries and blueberries for a yummy red-white-and-blue treat!
Are you making any special recipes for the 4th?
Have a safe and happy holiday!
Here are a few yummy desserts I found over at MarthaStewart.com. All of these great photos are from Martha’s site, too. Some of these don’t involve any baking, so even if it’s really hot out you can still make some yummy no-bake treats! The Red, White, and Blue Berry Trifle (shown above), is one of the no-bake desserts, and it’s so fun and festive, even without the sparklers! (The sparklers shown are special cake sparklers, recommended for outdoor use only!)
I love these Flag Cupcakes, decorated in a simple and easy way with piped blue buttercream dots and red licorice stripes!
These Pretzel Sparklers are a lot of fun, too! All you do is melt 4 ounces of semisweet chocolate, then coat the top third of each pretzel rod with the chocolate, using a pastry brush. Cover with sprinkles, stand upright in a glass and refrigerate about 5 minutes, or until firm. You could also use white chocolate instead of semisweet chocolate and add some edible glitter to make them more sparkly if you want.
Here’s another Red, White, and Blueberry Trifle…this one is made with cream cheese; the other trifle (the first photo in the post) is made with mascarpone cheese.
These Red, White, and Blue Parfaits look cool and refreshing with their red and white striped layers!
I like the idea of using raspberries and blueberries to decorate these Fouth of July Cupcakes…such a simple and easy idea, and so pretty!
These are just a few of many ideas at MarthaStewart.com…there are 30 fun and patriotic ideas for you to take a look at!
Wishing you a sweet Fourth of July! What kinds of treats will you be making for your celebration?