4th of July (Blueberry Style!)
This 4th of July, celebrate with a Blueberry themed dinner! The delicious recipes below start with a fresh Blueberry Cucumber Salad, followed by a savory Blueberry and Provolone Stuffed Chicken recipe. For dessert, your family will love your patriotic, red-white-and-blue Wave the Flag Cupcakes! And you can wash it all down with the most delicious and refreshing Bleauberry Mojito. These recipes are so good, there might not be any left when the fireworks start!
2 cups (1 pint) fresh blueberries
2 tablespoons thinly sliced scallions
2 tablespoons olive oil
1 tablespoon lime juice
½ cup coarsely chopped cilantro or parsley leaves, loosely packed
¼ teaspoon salt
1⁄8 teaspoon black pepper
½ cup (2 ounces) crumbled feta cheese, optional
With a sharp knife, cut the cucumber in half lengthwise
With the tip of a spoon, scrape out the seeds
Cut into thin slices
In a large bowl, toss cucumber, blueberries, scallions and cilantro
In a small bowl, whisk the olive oil, lime juice, cilantro, salt and pepper
Pour over the cucumber mixture and toss to combine
Sprinkle with feta cheese, if desired
1 cup frozen blueberries
4 skinless, boneless chicken breasts
8 thin slices of provolone cheese
32 fresh basil leaves
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
3 cups sliced mushrooms
1-1/2 cups low sodium chicken broth
1⁄2 cup white wine
1 teaspoon red wine vinegar
1 tablespoon chiffonade fresh basil
1 tablespoon chopped parsley
Salt and Pepper to taste
Place frozen blueberries in a colander over a sink, and let blueberries juices drain.
Halve chicken breasts horizontally, keeping the long side of the chicken breast attached.
Open halves like a book and pound breasts until 1⁄4” thick.
Season all sides with salt and pepper.
Place each chicken breast on a work surface cut side up.
Add about 1⁄4 cup blueberries on top of the chicken and then top with 2 slices of provolone and 8 basil leaves, maintaining a 1” border on the chicken.
Roll the chicken breasts up lengthwise and tie with kitchen twine.
Repeat with remaining chicken breasts.
Preheat oven to 450°F.
Heat 1 tablespoon of butter and oil in a large ovenproof skillet.
Add the stuffed chicken and cook until brown on all sides, about 8-10 minutes.
Transfer to oven and bake until an instant read thermometer reads 165 degrees when inserted into the middle, about 7-8 minutes.
Transfer chicken to plates and let rest for about 10 minutes.
While the chicken is resting, scrape any melted cheese from the skillet and discard. Set the skillet over medium high heat and add 1 tablespoon butter.
Add mushrooms and cook, turning occasionally until mushrooms are golden brown. About 5 minutes. Add in the white wine and cook for about 60 seconds.
Add broth and vinegar and simmer until liquid is thickened and reduced, about 10-12 minutes.
Stir in remaining tablespoon butter and herbs.
Taste and season with salt and pepper.
Cut off and discard twine from stuffed chicken breasts.
Cut chicken into slices and drizzle mushroom sauce over top and serve.
Number of servings (yield): 4
1 package (18- to 19-ounces) yellow cake mix
1⁄3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 roll red-colored rolled fruit snack (from a 4.5-ounce box)
Preheat oven to 350°F
In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-¼ cups water for 30 seconds on low speed, then 2 minutes on medium speed
Spoon batter into 24 (2½-inch) aluminum or paper lined muffin cups
Evenly divide 1 cup of blueberries onto tops of batter
Do not stir
Bake cupcakes following package directions
Remove to a wire rack and cool completely
In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth
Spoon onto cooled cupcakes
Spread to the edges
Unroll fruit snack and, with a sharp knife, cut into strips 1⁄8-inch wide by 2-inch long
On half of each cupcake, arrange strips, trimming each to fit
Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake
14 mint leaves, divided
1 tablespoon Blueberry Compote, purchased or recipe below
1 tablespoon lime juice
1 tablespoon simple syrup
1-1/2 ounces rum
1 ounce club soda
12 fresh blueberries
Mint leaves for garnish
2 tablespoons sugar
2 teaspoons cornstarch
1 pound (3 cups) frozen blueberries, not thawed
Instructions for compote:
In medium saucepan, stir sugar and cornstarch together until blended; add frozen berries, toss until uniformly coated. Cover and cook over very low heat, stirring occasionally, until the berries thaw and the mixture starts to boil, 5 to 7 minutes. Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes.
Number of servings (yield): about 2 cups
Place 8 of the mint leaves in a Tom Collins glass; with a muddler or a wooden spoon, crush the mint leaves until fragrant; set aside.
In a cocktail shaker, combine Blueberry Compote, lime juice, simple syrup, remaining mint leaves and rum.
Add ice, cover and shake to mix.
To the Collins glass, add club soda.
Fill glass with fresh blueberries and ice; strain shaker mixture into glass.
Garnish with mint.
Number of servings (yield): 1 cocktail