Chocolate Blueberry Cobbler

Another recipe from "The Joy of Blueberries" that I picked up on the Alaska trip. This has been almost as much fun as the trip. This one is really easy and very tasty.

Ingredients

2 1/2 cups Blueberries

1/2 cup Rasberries

1 cup granulated sugar, divided

2 tablespoons water

1/3 cup butter

1 cup all-purpose flour

1 tablespoon backing powder

1 cup whole milk

1/4 cup chocolate syrup

Directions

Preheat oven to 350

Mix berries, 1/4 cup sugar and water; let stand for a few minutes. Place butter in a 9 inch square baking pan; melt in oven.

Mix four, 3/4 cup sugar and baking powder. Stir in milk.

Remove pan from oven and pour batter over butter. Drizzle with chocolate syrup. Spoon berry mixture over top, including liquid. Bake for 40-45 minutes or until a toothpick comes out clean. Let stand 10 minutes before serving with vanilla ice cream.

Layered Blueberry Crisp

A flavorful graham cracker-layered blueberry crisp.

from The Joy of Blueberries, Theresa Millang

Ingredients

1 cup graham cracker crumbs

1/4 cup melted butter

1 tablespoon granulated sugar

3 cups fresh blueberries, divided

3/4 cup brown sugar packed

1 teaspoon ground cinnamon

1/4 tsp ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 teaspoon pure vanilla extract

2 tablespoons fresh lemon juice, divided

1 tablespoon water

Directions

Preheat oven to 350

Mix first three ingredients in bowl and set aside (graham cracker mixture)

Mix brown sugar, spices and salt. Stir in vanilla. set aside (Spice mixture)

Press 1/3 cup graham cracker mixture onto bottom of a 2 quart baking dish.

Sprinkle 1 1/2 cups blueberries evenly over the crumbs.

Sprinkle 1/2 of Spice mixture of blueberries.

Sprinkle with 1 tablespoon lemon juice and 1 tablespoon water.

Repeat layer of 1/3 cup graham cracker mixture

Then remaining 1 1/2 cup blueberries

Sprinkle remaining Spice mixture over blueberries

Sprinkle with 1 tablespoon of lemon juice

Top with remaining 1/3 cup crumbs.

Cover and bake 40 minutes. Increase heat to 400 and bake another 10 minutes, Serve warm with ice cream or topped with sweetened whipped cream.

Chicken Enchiladas

Recipe courtesy Tyler Florence

Prep Time:1 hr 0 minInactive Prep Time:--Cook Time:15 min
Level:
Intermediate
Serves:
16 enchiladas, 8 servings

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
3 canned whole green chiles, seeded and coarsely chopped
2 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 45 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.