Ugh. By the skin of my teeth again! Sorry for the wait on this one. This was one of those see-what's-in-the-fridge-and-throw-it-together things that ended really nicely! I know, I know... beef and raspberries? Well, don't knock it 'til you've tried it!

---Jenny

CHEESY BEEF &

RASPBERRY PURSES

½ pound ground beef
½ small onion, diced
1 jalapeno, seeded and diced
handful of cilantro, chopped
4 ounces cream cheese
2-3 ounces Greek yogurt
½ cup mozzarella cheese, shredded
1/3 cup fresh raspberries, chopped
wonton wraps

     Brown meat over medium heat. About mid-way through, add onion and jalapeno and stir occasionally to saute. 
     Adjust heat to medium-low, and add cilantro, cream cheese, yogurt, and mozzarella. Allow to soften and stir to combine. Fold in raspberries. 
     Spoon a tablespoon or two onto wonton wrap, gather all four edges together and fold edges together. Place in mini-muffin tin and bake at 400 for 10-15 minutes until edges brown.

Makes about 24.

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     I was trying to decide what to do with fresh raspberries for an appetizer when this idea just came to me. It’s easy to make and something that you can make a day ahead if you want. In fact, I would recommend making them a day ahead so that you give the flavors time to marry. Enjoy!

---Karly


RASPBERRY, BACON & BLUE CHEESE PINWHEELS

8 ounces cream cheese, softened
¼ cup whole raspberries, chopped
¼ cup chopped green onion
3-4 slices bacon, cooked and crumbled
¼ cup blue cheese crumbles
Salt and pepper to taste
Fresh spinach leaves
4 8"-Tortillas

     Mix the cream cheese, raspberries, green onions, bacon, blue cheese, salt, and pepper in a bowl until well combined. Spread a tortilla with the mixture. 

     Lay spinach leaves in a single layer on top of the cream cheese mixture. Roll up the tortilla lengthwise, wrap in plastic wrap, and refrigerate for 1-2 hours, or overnight. 

     Repeat with remaining cream cheese mixture and tortillas. When ready to serve, unwrap the tortillas and slice crosswise. 

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     I love fish, and I try to eat it once or twice a week. I’m always looking for new and different ways to prepare it, and raspberry week gave me an opportunity to come up with one myself. This is the best kind of main dish: easy, quick, healthy, and delicious!! Go make it tonight!

---Karly


RASPBERRY-DIJON GLAZED SALMON

2 ½ tablespoons Dijon or spicy brown mustard
3 tablespoons raspberry preserves
1-2 teaspoons honey
4 boneless, skinless salmon fillets

   Preheat your oven to 400 degrees. In a small bowl, whisk together the mustard, preserves, and honey.

   Arrange the salmon fillets on a baking sheet, and brush generously with the raspberry mustard mixture.

   Bake the salmon for 15 minutes at 400 degrees, or until the fish flakes easily with a fork.

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     Get this: great minds truly think alike, because Karly and I made the same dessert this week - the Raspberry Shortbread Cutout Cookies. So on the spur of the moment, I had to come up with a second dessert for you: Lavender Scones with Raspberry Jam. Think "sweet biscuit with jelly". Great with a cup of tea or coffee.
     And a huge thanks goes to Mystic Blue Spice Company for contributing a nice big sample of their Lavender Sugar!

--- Jenny


LAVENDER SCONES WITH RASPBERRY JAM

2 cups all-purpose flour
1/4 cup lavender sugar 
(or 1/4 cup sugar plus 2 tablespoons lavender flowers)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled butter
1/2 cup buttermilk
raspberry jam

     In a medium bowl, combine dry ingredients. Cut in butter until mixture resembles dry crumbs. (This is better achieved in a food processor) Add buttermilk and hand stir until just mixed. 
     Turn onto a floured surface and knead 4 or five times, shape into a ball, and flatten to about 1/2 inch thick on a baking sheet. Use a knife to cut the dough into 8-10 pieces. 
     Sprinkle with a bit of remaining sugar. Bake at 350 for 20-25 minutes or until lightly browned.

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     Outside today, the thunder is rumbling and the rain is a long steady one that won't quit. We have floodings everywhere. I'm super peeved that I won't be able to plant anything in my garden for at least two weeks now, if it doesn't rain any more between now and then, that is... so if I can't plant, and I'm stuck inside, I may as well bake!

Oh, this one is a simple and pretty treat! I have no stories to tell, no memories about shortbread cookies, but this is a perfect little snack and it is easy to do! Perfect for having that four year-old of yours join in to help!

--- Jenny


RASPBERRY-FILLED SHORTBREAD CUTOUTS

1 cup butter 
1/2 cup white sugar 
2 teaspoons vanilla extract 
2 1/2 cups sifted all-purpose flour 
raspberry jam     

     In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for an hour.     

     Preheat oven 300 degrees F.     
     
     On lightly sugared surface, roll out dough, one part at a time, about 1/4 inch thick. Use a cookie cutter to cut out cookies. For half of the cookies, use a smaller cookie cutter to cut out heart shape or cut out the center shape by hand. Use whole cookie as a base, and spoon a small amount of jam in center, placing the top cookie (with the center cut out) over the top. Place on ungreased cookie sheet.
     
     Bake 25 to 30 minutes, or until light golden brown around the edges. Cool completely on a wire rack.

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     Welcome to Raspberry Week! We have some really nice ideas for you this time around, today starting with a super easy, super low-calorie, super healthy main dish. Roast Chicken. 
     There are some rules when it comes to cooking chicken, and some confusion that goes with it. I don't know where this idea came from, but you DO NOT have to rinse a chicken before you cook it. In fact, you actually SPREAD bacteria when you do that. Heat, rather, will kill the bacteria as the chicken cooks. 
     Today, I'm roasting a chicken with rosemary. The fragrance and flavor are really nice, and alongside the sauce, it serves as a really classy yet simple meal. Enjoy!

---Jenny


ROSEMARY-ROASTED CHICKEN WITH
BALSAMIC RASPBERRY SAUCE
1 whole chicken
olive oil
salt and pepper
2 long stalks fresh rosemary
1 6-ounce package fresh raspberries
1/2 cup balsamic vinegar

In a large roasting dish, place chicken breast size up. Drizzle with olive oil and salt and pepper. Place stalks on either side of chicken in the dish, cover with foil and bake 40 minutes at 400 degrees. After forty minutes, take foil off and continue to bake another 15-20 minutes or until inner meat is fully cooked. (165 degrees measured internally with a meat thermometer)

In a sauce pan over medium to medium-high heat, mash raspberries and add balsamic vinegar. Simmer approximately 20 minutes or until mixture reaches desired consistency. Spoon over slices of chicken.

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