Lemon-Blueberry Cream Cheese Loaf with Almonds and Lemon

I had all the ingredients for this bread/cake when I saw a recipe for this cream cheese loaf on 12tomatoesdotcom. I figured I would try it, but I added lemon and almonds. I had a partial bag of blueberries someone left in our freezer and we are always trying (not successfully) to empty out the freezer before leaving for Florida for the winter. Of course, this never works in either home, but this year we are REALLY trying.

This cake is really adding flour and baking powder to cream cheese frosting and baking it into a cake. I kid you not, but it makes a yummy light and creamy loaf for breakfast or with a cup of coffee or tea. I imagine you could grill or toast slices for more deliciousness.

First, preheat your oven to 350 degrees and then take 2 cups of frozen or fresh blueberries out of the fridge and toss them with two T flour. I wouldn't take them out and defrost them entirely from frozen. They are pretty slushy when totally defrosted and it worked really well with them frozen.

Mix 1 cup of softened butter,1-1/2 cup butter and 8 oz. cream cheese and beat it all well into, well, a frosting that is very well mixed and beaten. Add 1 tsp. of vanilla or other flavoring - I added 1 T of lemon emulsion. I think I will add almond extract another time along with the lemon. Add 4 eggs one at a time and beat until the mixture is creamy and somewhat lighter.

Place 2 cups flour and 1-1/2 tsp. baking powder with 1/2 tsp. salt in a dish or bowl and mix them together. Gradually add these dry ingredients to the creamy ingredients. Fold in the blueberries and zest from one lemon. Add 1 cup of sliced almonds either into the batter or top your loaves with them. 

Pour the batter into prepared pans (I always line rectangle loaf pans of any size with a long piece of parchment, which makes the loaf so easy to remove.)  In this first try of this recipe, I used six small paper loaves suitable for giving away (3-1/2" by 6").

Whatever size you use, bake until a toothpick or cake pick comes out clean in the center. I baked my loaves for about 30 minutes, but a bigger loaf will take about 45 minutes.

Chicken Thighs with Onions

Trader Joe’s has sous vide chicken thighs in a box in their fresh meat or deli section. There are seasonings in the chicken in the vacuum pack. 

Cut 2 small onions in slices and sauté them until golden. Add the chicken to the pan with white wine, some oregano or thyme leaves, black Kalamata olives, and some Roasted Chicken Better Than Bouillon mushrooms with 1 T honey and  1/4 c white wine. If you have a good flavored balsamic vinegar, add 1-2 T. 
 

Reuben Bake

 

1 can crescent roll dough

1/2 lb sliced corned beef

1/2 lb sliced Swiss cheese

1 cup drained and squeezed dry sauerkraut

1/2 c Russian or Thousand Island dressing or homemade recipe from Reuben Bowls

2 T Dijon mustard

1 T butter, melted

1 tsp caraway seeds

Fresh parsley and chives for garnish

Preheat oven to 375 degrees and lightly grease a baking dish or deep pie dish (or line with parchment

Unroll the dough and press it into the dish.

Layer the ingredients in this order: Dijon mustard, corned beef, Swiss cheese and sauerkraut. Drizzle with dressing. Make one or two layers and then top with the dough, sealing the edges.

Brush with melted butter and sprinkle with caraway seeds. Bake for 20-25 minutes until the top is golden.

Slice when cooled a bit, garnish with fresh parsley and chopped chives and serve warm.

Adapted from Olivia's Mediterranean Kitchen

Autumn Salad: Orso, Butternut Squash and Fruit

Orzo salad:

1 pound orzo

20 oz. butternut squash, chopped

1/2 lb bacon, chopped

2 T olive oil

Salt and pepper

I honey crisp apple, chopped

1/2 c. dried cranberries

1/2 c. pecans

Dressing:

1/2 c. olive oil

1/8 c. apple cider vinegar

1/8 c. red apple balsamic vinegar

Juice of 1 lemon

1 T. dijon mustard

1 T. honey

Salt and pepper

Add butternut squash and bacon to parchment paper and drizzle with olive oil and salt and pepper. Toss to coat and roast in a 425 oven for 25-30 minutes.

Cook the orzo to al dente in salted water. Do not overcook. Drain.

Combine all ingredients for the dressing and whisk vigorously.

In a large bowl, add the orzo, squash and bacon, apple, cranberries and pecans. 

Add all together with dressing, toss and combine.

Serve warm or cold. 

 From Daniela Dish dot com.

Roasted Sweet Potato Rounds with Cheese, Cranberries and Nuts

2 medium sweet potatoes sliced into rounds about 1/2 inch and brushed with oil and seasoning
2 T olive oil
1/2 tsp salt
1/4 tsp pepper

A 6-8 ounce log or round of brie or goat cheese, sliced

1/2 cup whole and chopped pecans or walnuts

1/2 cup dried cranberries

2-3 T hot honey for drizzle

Fresh rosemary sprigs for garnish

Roast the sweet potato rounds in a 400 degree oven for 20-25 minutes on parchment paper on a baking sheet.

Place a round of cheese on each round and return to the oven for 2-3 min. until the cheese is soft. Top with dried cranberries, chopped nuts. Garnish with rosemary and a whole nut, drizzle each with hot honey, and serve warm.

Sweet Potato Rosti and Spinach/Feta Quiche

 

From Olivia's Mediterranean Kitchen

For the Sweet Potato Rosti Crust 

2 large sweet potatoes (about 1-1/3 pounds) peeled and coarsely grated with water squeezed out or simply grated in the Cuisinart - about three cups. 

2 large eggs

1/2 c flour

4 T olive oil

1/2 tsp salt or more 

1/4 tsp pepper or more 

For the Spinach and Feta Filling

5 large eggs

1 cup crumbled feta cheese

2 cups fresh spinach and chopped

2 sliced shallots

1-1/2 T garlic, minced

1 cup cream

1 T fresh thyme leaves

Salt and pepper to taste

For the garnish

1/4 c. walnuts, chopped

2 T honey

Fresh thyme sprigs

Salt and pepper to taste

Preheat the oven to 400 degrees.  Use parchment lined quiche or tart pans. 

In a large bowl, combine the grated sweet potato, egg, flour, olive oil, and salt and pepper in a large bowl. Mix thoroughly. Shape and bake by pressing the mixture firmly into the bottom and up the sides of the pan. (I greased a large parchment round and placed it on the crust and up the sides and covered the parchment with ceramic beads. Bake for 15 minutes and then gently remove the parchment/ceramic beads. Bake 15 min more until the edges are golden and base has begun to crisp.

Meanwhile, sauté the vegetables: Heat 1 T oil in a skillet and cook the shallot 2-3 minutes, add the garlic and cook 30 sec. Add the spinach and cook until wilted. Cook off the excess moisture.

Prepare the filling. Whisk together the eggs, cream, any other seasoning, pepper and a bit of salt. Stir in the spinach mixture and crumbled feta. 

Reduce the temperature in the oven to 375 degrees. Pour in the mixed egg, spinach, feta mixture into the partially baked crust. Bake for 25-30 minutes until firm. 

Toast the walnuts in a dry skillet for a few minutes. Toss with olive oil and fresh thyme. 

Let the quiche rest and then sprinkle the walnuts, extra feta and then drizzle with honey. 

Garnish with thyme sprigs and slice into wedges. 

Roasted Grapes Burrata, Proscuitto and Pistachios Platter

 

Ingredients:

Roasted grapes:

2 c sliced seedless red grapes, stems removed and washed and dried. 

1 tsp. olive oil

1 tsp. balsamic vinegar

Salt and pepper to taste

Platter:

4 large burrata balls, drained

8 slices prosciutto, torn

2 T chopped roasted pistachios

1 tsp fresh thyme leaves

Honey, flavored balsamic and/or olive oil. 

Fresh or toasted bread for serving.

Instructions:

Preheat the oven to 350 degrees. Place the grapes in a baking dish large enough to hold them in one layer. Toss with olive oil, balsamic vinegar, salt and pepper. Spread the grapes evenly across the dish. Roast for approximately 30 minutes, until softened, slightly wrinkled and releasing their juices.  Let them cool briefly until warm rather than sizzling 

Gently open the drained burrata onto the serving platter. Arrange the torn prosciutto in loose folds over the burrata. Spoon the roasted grapes and their juices onto the platter.

Sprinkle with the pistachios and thyme.  Drizzle with honey, thyme or fig balsamic and olive oil. 

Serve immediately with bread or crackers. 

Recipe adapted from katerynas cafe dot com