Tuesday, July 29, 2008

Great Grilled Tilapia

Jer made this for me last week. We have a lot of tilapia because of it being on sale at Meijer and we have had the broiled tilapia that Shelley posted on here a few too many times, so we tried this - and it was GREAT!! Here is the original recipe, we didn't make the salsa, just the marinade. Yummy!

2/3 cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoon minced fresh parsley (we used dried)
2 cloves garlic, minced
2 teaspoon dried basil
2 teaspoon ground black pepper
1 teaspoon salt

4 tilapia fillets

Mix together the marinade ingredients and pour into a resealable plastic bag. Add the tilapia fillets and let marinate in the refrigerator for 1 hour. (We only did 1/2 hr and it was still great!) Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets.

Sunday, July 27, 2008

Blueberry Sausage Breakfast Cake

Here is another wonderful use of blueberries. I did however use maple sausage and we learned that you can definitely cut back on the sugar. It was really sweet, and a little less sweet would have been better. The sauce at the end isn't necessary, but if you take a lot of the sugar out of the cake, it might work.


2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter
3/4 c. sugar
1/4 c. packed brown sugar
2 eggs
1 (8 oz.) container dairy sour cream or low-fat sour cream
1 lb. bulk pork sausage, cooked and well drained
1 c. blueberries
1/2 c. chopped pecans (optional)
Blueberry sauce

In a medium mixing bowl stir together flour, baking powder and baking soda; set aside. In a large mixer bowl beat butter with an electric mixer on medium to high speed until fluffy. Add sugars and beat until combined. Add eggs, one at a time, beating 1 minute after each addition. Add flour mixture and sour cream to egg mixture alternately beating after each addition just until combined. Fold in sausage and berries.
Pour batter into an ungreased 13x9x2 baking pan. Spread batter evenly in pan; sprinkle pecans on top. (At this point, you can cover and chill overnight. In the morning, bake as directed.) Bake in a 350 oven for 35 to 40 minutes or until a toothpick comes out clean. Serve warm with blueberry sauce. Chill leftover cake and sauce. (Chilled blueberry pie filling can be used also.)
In a medium saucepan combine: 2 tbsp. cornstarch
Add: 2 c. fresh or frozen blueberries
Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in:
Cool slightly. Makes 2 cups sauce. Makes 12 to 15 servings.

Find original recipe here.

Blueberry Cream Cheese Dessert

I have had a WONDERFUL over abundance of blueberries lately thanks to the pick-your-own places. So I have been finding ways to use them...here is a great dessert I just made for a picnic...Enjoy the fruits of the season:):)


1 cup chopped pecans1/2 cup butter, melted1 cup flour
8 ounces cream cheese, softened1 cup powdered sugar8 ounces Cool Whip
4 cups blueberries, fresh or frozen1 cup sugar, divided3 tablespoons cornstarch1/4 cup water
Combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool.
Cream together the cream cheese and powdered sugar. Fold in Cool Whip.
Spread over cooled crust.
Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook.
Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill.
Serving Size: 12

See the original recipe here.