Open Faced Blueberry Pie

I don't really have a whole lot of time to make my own pie crusts, so normally I just use the refrigerated/frozen store bought crust. If you are a pie crust fanatic and have the time/patience/energy to make your own from scratch---more power to you. Use that recipe for this blueberry pie, and I'm sure it will put this pie over the top!

I recently bought a boat-load of fresh blueberries, because they were on super-sale at the local market. I knew fresh blueberry pie was the way to go, but I also knew I only had one crust in the freezer.

Normally, whenever I think of blueberry pie, I think of the lattice topped steaming pie on a country window sill, and I was skeptical about trying this recipe. But let me tell you, this pie is FANTASTIC, easy and definitely worth a try if fresh blueberries are in season!

Open Faced Blueberry Pie

Adapted from Epicurious, and The Pie and Pastry Bible

Ingredients:

1 pre-made pastry crust, thawed

1 egg white

4 cups blueberries (or about 3 6-80z packages)

1/2 cup water, plus 2 tablespoons water, divided

2 Tbs cornstarch

1/2 cup sugar (or Splenda)

2 tsp freshly squeezed lemon juice

Pinch of salt

Procedure:

1. Preheat oven to 425 F. Lay pie crust on pie plate, and flute edges/do whatever pattern you like around the rim of the crust. Place in fridge while the oven preheats.

2. Place parchment paper or foil in the bottom of the crust, and weight with dry beans or pie weights. Place foil around the rim of the crust (or use a handy silicone pie rim), so the edges of the crust don't burn. Bake for 20 minutes.

3. Remove the beans/weights, and prick the bottom and sides of the crust several times with a fork. Return to the oven, and bake for an additional 5-10 minutes, or until the crust is golden brown.

4. Allow the crust to cool 10 minutes, the brush egg white over the crust.

5. While the crust is cooling, prepare the filling. Choose 1 cup of the softest blueberries, add to a saucepan with 1/2 cup water, cover and bring to a boil. Whisk the cornstarch and water in a separate bowl, and set aside for later.

6. Once boiling, lower the heat to a simmer, and constantly stir the mixture for about 4 more minutes, or until the blueberries burst.

7. While stirring constantly, add in the cornstarch mixture, lemon juice, sugar and salt. Stir until the mixture thickens and becomes translucent.

8. Remove the mixture from the heat, and immediately fold in the remaining three cups of blueberries. Turn the mixture out into your pie shell, and allow the pie to sit at least a few hours before serving.

9. Top the pie with whipped cream, vanilla ice cream, or simply enjoy it plain!

Fiesta Chicken Breasts

When I was in high school, my mom made this marinade for chicken breasts often, and because it was so versatile, we rarely got tired of the recipe! I say "we" very loosely, my dad always complained when we had chicken, irregardless of how well my mom cooked it. I guess he was always more of a meat-and-potatoes kind of guy.

My mom served this chicken as a main dish, over salad, in wraps with sour cream, wild rice and pepperonci peppers (which I took to my crappy job in high school every day), and sometimes in tacos. This recipe is really easy, and if you have a grill skillet (which is how my mom and I make this recipe), you can enjoy this chicken dish any time of the year!

Fiesta Chicken Breasts

Serves 3-4

Ingredients:

4 boneless, skinless chicken breast halves

Marinade:

Juice of 1/2 lime or lemon (~ 1 Tbs)

1 Tbs honey (or agave nectar)

1/2 tsp cumin (or Zesty Spice Mix)

1 Tbs chopped fresh cilantro or parsley (1 tsp if using dried herbs)

2 Tbs olive oil

Procedure:

1. Pound the chicken breast halves to uniform 3/8"-1/2" thickness between two sheets of wax paper (this helps prevent the spread of salmonella, and keeps the kitchen cleaner in general).

2. Mix the marinade, and coat the chicken well on each side, and allow to sit for 5 minutes. *Do not allow the chicken to sit much longer than 5 minutes, as the acidity of the lime/lemon can degrade the meat if left too long.

3. Grill or broil until lightly browned.

4. Serve with Zesty Oven Fries as a side dish for a mini-barbecue, top a salad or make some fast and fresh chicken tacos! Be creative!

Zesty Oven Fries

Don't mistake these fries for sophisticated. Depending on the amount of spice you use, these fries can really pack a punch. My mom always served these with her "Mexican" marinaded chicken, which is a recipe soon to be posted. These home fries are great to serve as a side at a barbecue, or they can be plated nicely for more formal occasions. Give them a try without as much chili powder for less of a kick!

Zesty Oven Fries

Serves 4

Ingredients:

4-6 small red potatoes, washed, skins on

1/4 c olive oil or vegetable oil

1 Tbs Zesty Spice Mix*

* My mom makes her zesty spice mix in "bulk" in an old spice container. She passed one on to me whenever I went to college with the recipe on the label, and I've been using it ever since!

Zesty Spice Mix ratio:

1 tsp cumin

1 tsp creole seasoning (I use Emeril's Essence)

1 tsp chili powder

Procedure:

1. Preheat oven to 450 F.

2. Cut potatoes into home fries (quartered wedges), and place in a large bowl.

3. Coat the potatoes with the oil, then add the spice mix and coat thoroughly.

5. Arrange the potatoes in a single layer on a large baking sheet. Bake at 450F for 20 minutes, or until the potatoes are crispy but tender.

6. Serve along side your favorite barbecue dish with ketchup for home fries, or with a cool cucumber dip for a more "fancy" take on the dish!

Kaye's Meatballs

I've never really been a huge fan of meatballs, and only in the last few years have I even eaten them at all. When I was little, my best friend LOVED my mom's meatballs, and always requested them whenever she came over for dinner. Now I understand why she was so crazy about them!

My husband said that these are the best meatballs he's had in a long time! My mom, Kaye, always had a special secret that made her meatballs the best: she'd simmer them in the pasta sauce for a while before serving, adding flavor both to the sauce and to the meatballs!

Kaye's Meatballs

Ingredients:

1 1b lean ground beef

1 small chopped onion (or about 1 tsp onion powder)

1 egg, beaten

1/4 cup Italian breadcrumbs

1-2 cloves garlic, minced

1-2 Tbs dried parsley

salt and pepper to taste

Procedure:

0. Preheat oven to 375F.

1. Mix all ingredients until homogeneous, but do not over-mix or compact the meat too much.

2. Shape into golf ball sized balls, being careful not to compact the meat, as this makes for very dense, less tasty meatballs.

3. Place the meatballs evenly on a slotted rack over a drip pan lined with aluminum foil. This allows for the fat (gag), to drip through.

4. Bake at 375F for about 20 minutes, or until the meatballs are brown and sizzling.

5. Serve immediately by simmering for about 10 minutes in pasta sauce, or freeze for later use.