Sour Cream Blueberry Cake

   So moist and tender!  The farmers' market is brimming with fresh blueberries this time of year, but this can easily be made with frozen blueberries.  Substitute raspberries or blackberries, or do a mix of all three - Triple Berry Sour Cream Cake.  I would not use strawberries as they can be watery.  This is a great do-ahead breakfast that allows overnight guests to serve themselves.

2 sticks butter, room temp
3 cups sugar
6 egg yolks
4 egg whites, beaten to stiff peaks
1 cup sour cream
2 tsp vanilla extract
1/2 tsp baking soda
3 cups flour
2 cups blueberries, raspberries, blackberries or in combination

Turn oven on to 350. Liberally grease ( I use Pam for Baking) a 10 cup bundt pan or tube pan.  In the bowl of a stand mixer, cream the butter.  Add the sugar, scraping down the sides.  Add the egg yolks one at a time, scraping down the sides.  In a bowl, combine the sour cream, vanilla and baking soda.  Add the sour cream mixture alternating with the flour mixture: flour, cream, flour, cream, flour.  The batter will be heavy and slightly grainy looking.  By hand, fold in the beaten egg whites in two additions.  The batter will be shiny and much lighter.  Gently fold in the berries.  Spoon mixture into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  The top will get a "puffed crust" that is sooo hard not to nibble off while the cake cools.  Allow to cool in pan for an hour, then invert onto a wire rack to finish cooling.  Depending on how big you slice it, you can get up to 24 pieces.  My family gets about 16!

Sweet Corn Pancakes

These are a great way to use up any corn off the cob you might have leftover after making Corn, Poblano and Potato Chowder :)  This easily made 10 pancakes and you can see I served it with lots of maple syrup and little pats of butter between the cakes.   Read below how to use these as a savory dish for entertaining.

2 Tbsp butter
1 cup corn kernels
1 egg
1 cup buttermilk
1 tsp vanilla extract
1/4 cup sugar
3/4 cup flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda

In a skillet, melt the butter and saute the corn until it just starts to brown.  Scrape into a bowl and stir to combine with the egg, buttermilk, vanilla and sugar.  Add the flour, cornmeal, baking powder and soda.  Stir just to combine.  If it seems too loose, add 2 Tbsp flour and stir to incorporate.

In a large nonstick skillet over medium heat or on a greased griddle, use a 1/4c measuring cup to ladle out the batter.  Cook until the surface gets little bubbles and the edges brown.  Flip and cook just until the bottom browns.  Serve immediately with lots of syrup OR melt butter on each cake and sprinkle with brown sugar.  Yum!

You can also use these in a savory fashion.  Omit the sugar and vanilla extract, and add minced green onion to the batter.  Dollop the batter in the pan to create mini cakes that you can top with Mexican cheese blend, black bean salsa, sour cream, chorizo or anything else that goes well with corn, like smoked salmon and creme fraiche.

Key Lime Curd Mousse

You can make this with any fresh citrus juice.  Make sure you zest the citrus before squeezing the juice out. This is an easy do ahead dessert for entertaining.  You can layer the curd with cookie crumbs or any of the other add ins listed below, and the whipped cream to make parfaits that your guests will love!

For the curd:
1 cup sugar
1 Tbsp zest
3/4 cup fresh squeezed citrus juice
1/2 stick butter, cut into pieces
2 whole eggs and 1 egg yolk, beaten in a separate bowl

For the mousse:
1/2 cup heavy cream  +  2 Tbsp sugar  beaten to semi-stiff peaks
     OR

1/2 tub coolwhip
 


In a double boiler (I use a stainless steel bowl over a saucepan with a little water - do NOT let the bowl touch the water) over medium high heat, place the sugar, zest, juice and butter.  Cook until butter melts.  Temper the eggs by adding a few tablespoons of the hot juice to the eggs, whisking constantly.  Add a few more tablespoons hot juice, whisking, then pour the eggs into the double boiler.  Whisk vigorously so the eggs don't scramble.  Continue whisking at a slower pace until the mixture thickens and becomes very glossy.  Pour the hot curd into a glass bowl, cover with plastic wrap touching the surface so a skin doesn't form, and refrigerate until cold, at least 4 hours.  When the curd is cold, fold in the whipped cream (or coolwhip) just until incorporated.  A few swirls of curd are OK and look neat when dished up.

Serve as is, or with crushed cookie crumbs, toasted coconut, chopped toasted macadamia nuts, candied citrus zest, fresh fruit or berries, or anything else you think would be delicious!

Corn, Poblano and Potato Chowder

I made this with corn and potatoes from the farmer's market, and the poblanos are from our garden.

4 slices bacon, diced
2-3 medium poblanos, diced
1 large onion, diced
3 garlic cloves, minced
2 cups corn kernels, cut from 3-4 ears
2 cups diced red potatoes
4 cups chicken broth
1/2 cup heavy cream
salt and pepper
shredded cheese for serving - cheddar, Mexican or taco blend

In a large pot, saute the bacon until crispy.  Remove bacon to paper towel to drain; in the the remaining fat, cook the onion and peppers until soft.  Add the garlic and corn, sauteing until fragrant.  Add the potatoes and broth and bring to a boil.  Reduce to a simmer and cook until potatoes are tender.  Add heavy cream, then season to taste with salt and pepper.  Sprinkle each serving with crispy bacon and shredded cheese.

Chili Mac & Cheese

Think hamburger helper taken up several levels.  This is a re-done version of a recipe I saw in Taste of Home.  I think this would also be great with either some black beans or chili beans added before baking.

1 (7oz) box mac and cheese
1 # 90/10 ground beef
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp garlic salt or salt
1 (14oz) can diced tomatoes with chilies or jalapenos
1 (8oz) can tomato sauce - I LOVE Goya Spanish style
1/4 c or more drained canned jalapenos (add to your spicy level)
1/2 cup sour cream
1 cup + 1 large handful shredded Mexican cheese blend
Panko crumbs
opt toppings: sliced green onions, cilantro, sour cream, hot sauce

Bring a pot of water to boil and cook the noodles for 2-3 minutes LESS than the box says.  If the noodles are cooked like normal, they will be mushy after baking.  By under cooking them, they will absorb some of the liquid while baking and be perfect when served.  Drain and set aside.

In a large skillet, brown the beef and onions.  Add the garlic, chili powder and garlic salt/salt.  Cook until fragrant, 1-2 minutes.  Add the canned tomatoes, tomato sauce and jalapenos.  Stir to combine and turn off the heat.  Stir in the sour cream, shredded cheese blend, cheese packet and noodles.  Check seasoning and spicy level.

Pour into a greased 9 x 13 pan.  Sprinkle top with shredded cheese, then panko, pushing the panko into mixture slightly.  Place into the oven and turn to 350.  Cook until bubbly and crumbs are browned, 20-30 minutes.  Serve with optional toppings.

Basil Cashew Pesto

Pine nuts are expensive and I haven't been able to get them lately.  This recipe uses cashews instead, but you can make pesto with just about any nut.  I am going to use pistachios next!

1 garlic clove, peeled
2 large handfuls fresh basil
15 whole cashews, about
fresh black pepper
olive oil
1/4 c Parmesan cheese

In a food processor, place the garlic, basil and cashews.  Chop until very fine and well combined.  With the motor running, pour a thin stream of olive oil in the chute.  Stop when the pesto reaches desired consistency.  I like mine thick so that I can spread it on bread or add it to mayo.  Add in the Parmesan and lots of fresh black pepper; taste and adjust the seasoning.

Tomato Pesto Tart

This is a super fast meal that uses pie crust for the base and a pesto instead of tomato sauce, so the crust doesn't get soggy.  You can use store bought pesto if you don't fee like making your own.







1 refrigerated pie crust
1/3 cup mayo
3 Tbsp pesto*
1 large handful + 1 cup shredded mozzarella
1/4 c grated Parmesan cheese
pepper
3 Roma tomatoes thinly sliced, or 1 pt small tomatoes halved

Preheat oven to 400. On a lightly floured cutting board, roll the pie crust out a little more so it fits on a baking sheet.  It doesn't have to be a perfect rectangle.  Use your knife to cut 2 opposite sides so that it fits on the baking sheet.  Flute edges (you can see mine are just done with my 2 left fingers and 1 right finger pressing between to make the edge).  Bake for 6-8 minutes or until edges are starting to brown.

Meanwhile, mix the mayo, pesto, a large handful or mozzarella and the Parmesan together.  Season with  lots of pepper.  Spread mixture onto the crust.  Top with the sliced tomatoes and sprinkle with remaining mozzarella cheese.  Bake for an additional 10+ minutes until the cheese has melted and the edges are a deep golden brown.  Serve immediately.

* Pesto recipe

Jalapeno Popper Dip

This dip is all the flavor of a jalapeno popper without the fuss of having to stuff and fry them.  Serve with Fritos Scoops, or if you want to be a little healthy, thick cucumber slices and bell pepper wedges.

8 oz light cream cheese
1/2 c mayo
4 oz shredded monteray jack cheese
1/4 c + canned jalapeno peppers, drained
1/4 c + canned diced green chilies
1/4 c Parmesan cheese
1/4 c panko crumbs

Turn oven to 400.  Either with a hand mixer or in the food processor, mix the cream cheese, mayo, jack cheese, jalapeno peppers and green chilies.  Taste and add more peppers if not spicy enough.  Spread in  a glass pie plate sprayed with Pam.  Sprinkle the Parmesan cheese over the top, then the panko, pressing down lightly into the cream cheese mixture.  Bake for 20 - 25 min until golden and edges are bubbly.  Serve immediately.