Beth's Simple Fruit Salad

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When Spring and Summer hit we are in Heaven around here because it is "Fruit Season"!

Both MGG and I are big fruit lovers and can't wait until the abundance of fruit produces each year.  We spend countless weekends scouring Farmer's Market for varieties of fruit that are new to us, while also loading up on the basic, berries, oranges, pears, peaches, cherries, grapes, and nectarines.

Today is all about the basics. They are your standard fruits.  They can be used in smoothies like this Tropical Sunset Smoothie and my Vanilla Kiwi Smoothie or baked into muffins like Lemon Blueberry Muffins and Strawberry Sour Cream Muffins.  Salads get punched up with fruits such as this California Salad.  Since we eat fruit so much it was no surprise that I have a Simple Fruit Salad that we serve with meals as well.

BETH'S SIMPLE FRUIT SALAD

Simple is in the title because this is a cut and throw in a bowl type of salad.  Nothing fancy, just a lot of good fruits cut into bite sized pieces and placed in a pretty bowl.  No special sauce, no drizzle, or glaze....just good delicious fruit!

Perfect for picnics, potlucks, holidays, and everyday meals or snacks.  Have fun with fruit this year, it good for you!

Enjoy!





Beth's Simple Fruit Salad


2 cups cantaloupe, cubed
2 cups honeydew melon, cubed
2 cups fresh pineapple, cubed
2 cups watermelon, cubed
1/3 cup blueberries
1/4 cup blackberries
2 kiwi, sliced
1 cup strawberries, sliced

Place all ingredients in a large bowl and toss to mix.  Serve chilled.

Cast Iron Summer Berry Cobbler

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I grew up with Mom making pies all the time.  She made so many cream pies and because my Dad loved them, and occasional blueberry pie.  Pies along with her favorite apple crisp were staples around our house.  

Cobbler not so much.  However, as we grew older I began to quiz her about cobblers.  She had mentioned that my grandmother made them often, and that she always used a cast iron skillet.  So in honor of my grandmother I decided to try my hand at a Cast Iron Summer Berry Cobbler.  

Other cobblers/crumbles I've made are this Pumpkin Cobbler (Heaven!) and this Blackberry Crumble (similar to a cobbler) and I just love desserts of this sort.  

CAST IRON SUMMER BERRY COBBLER

I chose to make servings two small 6" cast iron skillets that serve 1-2 people.  The recipe makes enough for 2 skillets.  I think individual servings like this are cute and perfect for sharing.  I used these skillets.  Of course, if you want, you can make this in one large 10" skillet.

Cast Iron Berry Cobbler is made with 3 different summer berries.  Plump raspberries and blueberries as well as the sweet tart blackberry.  This combination is a winner and when baked they come out juicy and sweet.  Topped with a sweet biscuit-like topping this dish is the perfect dessert during the summer.

Thanks to my grandmother for the inspiration.  The cobbler tasted divine.  A little scoop of vanilla ice cream on top of the hot, bubbly cobbler just made the perfect ending to the day!

Hey, Labor Day is around the corner and this would be perfect!!!  Of course, any time is the right time to make cobbler.  Try this soon before the abundance of summer berries goes away until next year!!!

Enjoy!

Cast Iron Berry Cobbler

serves 2-4

1 tablespoon cornstarch

1/4 teaspoon salt, 

1/4 cup sugar plus 2 Tablespoons, divided

2 cups fresh summer berries such as blueberries, blackberries and raspberries mixed

1/2 teaspoon pure vanilla extract

1/2 teaspoon fresh lemon juice

1 cup flour

1½ teaspoons baking powder

1/4 teaspoon salt

2 Tablespoons butter

1/4 cup milk

Preheat an oven to 400°F. Grease 2 6-inch cast iron skillets with cooking spray.    

In a large bowl combine sugar, ¼ teaspoon salt, and cornstarch.   Add berries and toss to evenly coat. Stir in vanilla extract and lemon juice. Pour mixture into the 2 skillets.

In a medium bowl, add 2 tablespoons of sugar, flour, baking powder and remaining ½ teaspoon of salt. Using a pastry cutter, cut the remaining 3 tablespoons butter into the flour until pea-size lumps form. Stir in the milk to form a soft dough. Drop dough over the berry filling like drop biscuits.

Transfer the skillets to a baking sheet and place in the oven and bake 10 minutes, then cover with foil so the biscuit topping does not burn and continue to bake another 20 minutes until hot and bubbly.  

10 BEST Smoothies

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10 Seriously easy and mouthwatering smoothies that will keep you cool all summer long!

1.  Banana Cream Pie Smoothie - Tastes just like the Banana Cream Pie your momma made, with the same comfort feeling! {GET THE RECIPE}

2.  Cherry Berry Smoothie - A tart and creamy smoothie that mixes in-season cherries and berries for one outstanding and healthy drink.  {GET THE RECIPE}

3.  Peach Cobbler Smoothie - Light and creamy this drink is a taste of the South!  {GET THE RECIPE}

4.  Black and Blue Smoothie - A double delight with not one but two berries that will provide your with antioxidants and fill your tummy.  A great breakfast treat!  {GET THE RECIPE}

5.  Vanilla Kiwi Smoothie - A cool and light smoothie made with luscious kiwis and warming vanilla.  {GET THE RECIPE}

6.  Avila Orange Smoothie - Oh this is one of my favorite breakfast treats.  Made with Avila farms honey (use your favorite) and oranges.  AWESOME!  {GET THE RECIPE}

7.  Strawberry Banana Smoothie - Traditional flavors that are outstanding together and kids love them!  {GET THE RECIPE}

8.  Strawberry Pear Smoothie - Fresh pears blended with strawberries make for a light and bright drink that will keep you cool and delight your senses!  {GET THE RECIPE}

9.  Pineapple Mango Chia Smoothie - Tropical flavors of pineapples and mango blended with chia for a wonderfully healthy smoothie that will make you feel like your vacationing on a beach!  {GET THE RECIPE}

10.  Blackberry Pomegranate Smoothie - Sweet and tart go well together in this outrageously good smoothie.  Filling and quenching all in one treat!  {GET THE RECIPE}

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables

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Let's amp up your game for this grilling season!

BIG, BOLD flavors is what it's all about.  So I turned to the master of flavors that are "off the hook!" Guy Fieri and searched for the perfect recipe to present to you today.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN 

THIS is the recipe of the SUMMER!!!  If you make only one new grilled dish this summer make this one.  Otherwise you will be missing out on a dish that totally knock your socks off.  This spicy sweet Blackberry Jalapeno glaze covers a juicy grilled pork tenderloin that elevates this dish to outstanding!

I modified his recipe just a bit.  He brines his pork tenderloin first.  Since I think that a pork tenderloin is tender and juicy as it is I skipped that part.  Plus it made this quicker to prepare and it came out fantastic without the brine.  

The sauce really is the kicker to this dish.  Something this bold needs to have a great side dish that compliments it without overpowering it.  Roasted vegetables are the perfect side dish for that.  I chose multi-colored carrots of yellow and orange, along with fresh green beans, and cauliflower.  (MGG loves his cauliflower!)  Roasting is easy to do so this side dish basically takes care of itself while you grill the pork.

This dish is outrageously good!  Try it at your next opportunity and double it if you want to invite friends over.  Great for Father's Day or any celebration, or just a weekend cookout.  You will be the envy of the crowd, and the new master griller in town!

Enjoy!

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables


Pork:
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 1 1/2 pound pork tenderloin, silver skin removed

Blackberry Jalapeno Glaze:

1 tablespoon unsalted butter

1 to 2 roasted jalapenos, seeded, minced

1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cup wine, preferably Merlot
1/2 teaspoon cornstarch

Vegetables:

1 head cauliflower
1 small bunch of multi-colored carrots
1/2 lb fresh green beans

Make the Blackberry Jalapeno Glaze:
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Preheat oven to 450 degrees.

Prepare the vegetables by cutting the stalk off of the cauliflower and cut into florets. Place on a sheet pan along with the carrots. Make sure not to overlap. Place in the oven and cook for 15 minutes. Remove pan from the oven and flip the vegetables and add the green beans. Return to the oven for another 10-15 minutes until caramelized.

Meanwhile preheat a grill or grill pan to medium heat.

Add the pork tenderloin to the grill and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Temperature should be around 155 to 160 degrees.

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze and roasted vegetables.

adapted from Guy Fieri's Blackberry Jalapeno Glazed Pork Tenderloin

Blackberry Almond Muffins - Small Batch

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I don't usually cook to much with anything almond.  If I do I tend to make savory dishes like this Chicken Amandine, or salads like this wonderful Pear Salad, instead of baking with them.

Don't get me wrong I love almonds.  They are a staple in our house, but somehow they weren't in my repertoire.  So I decided to change that right now.  I really love a big warm bear claw in the morning, don't you?  And, I've actually made those in one of the many cooking classes I've taken at Sur La Table, but...that's way to involved for me today.  I need something I can whip up quick and savor my breakfast treat pronto! 

BLACKBERRY ALMOND MUFFINS TO THE RESCUE

If you've followed me for any length of time you will know that I am unashamedly called the 'muffin man'.  I love them, and make them often.  So today's small batch treat will give you a burst of berries, along with the earthy nutty flavor of almonds that remind me of fall. 

I've made a smaller batch for you.  Sometimes you just don't need 12 muffins, when only 6 will do.  However, feel free to double the recipe and freeze any leftovers to have on the run when you want them.  Now go make muffins!  It's the weekend and you deserve them...I know I do!  You'll have 6 scrumptious muffins in no time. 




Blackberry Almond Muffins - Small Batch

Serves 6

Cook time 20-25 min

Ingredients:

1 egg

1/2 cup 2% milk

1/4 cup Canola Oil

1 tsp almond extract

1 1/2 cups all purpose flour

1/2 cup sugar

2 t. baking powder

1/2 t. salt

1 cup of fresh blackberries, chopped

Directions:

Place egg, milk, oil, and almond extract in a large mixing bowl and whisk together until light.  Add flour, sugar, baking powder, and salt.

Stir until moist.  Don’t overmix…batter should be lumpy and a little thick.  Add blackberries, and gently fold them in to the batter.

Spray a non-stick muffin pan with cooking spray.  Divide batter among 6 muffin cups,  filling most of the way full.

Bake at 425 degrees for 20-25 min.

Black and Blue Smoothie

I'm running out the door...life just got a little more busy.

Things have ramped up quite a bit lately.  Getting ready for a big move to a new house, planning a wedding, flying here and there on business.  You get the idea. 

Which is one reason I'm bringing you this quick breakfast smoothie today.  I'm ready to leave for a day full of activities and don't have time (again) for breakfast.  I miss my weekend breakfasts, let me tell you!

Another reason to share this smoothie is that I LOVE smoothies!  Summer is here and fruit is abundant. Yea! So bring on the smoothies.  

This one sounds like a bruiser...but it's really all about the fruit.  Blackberries and blueberries to be exact!  Love, love, love the combination.  I'm sure I don't need to tell you that they are packed with vitamins, or that smoothies are very filling and a good substitution for breakfast...or a snack.  Make them for the whole family, they will love you for it!

Black and Blue Smoothie

1 6 oz container vanilla lite yogurt

½  medium banana

½ c blueberries (fresh or frozen)

½ c blackberries (fresh or frozen)

¼ c milk

½ c ice cubes

Directions

Combine ingredients in a blender and mix until combined.  Serve in a tall glass and enjoy!

Blackberry Pomegranate Smoothie

Oh how I miss my smoothies. 

I haven't had a decent one since late summer.  It's about time for one don't you think?  So off to the market I went in search of some fresh fruit that I could use.  Craving berries I found some fresh blackberries and proceeded to the check out pronto.  I was going to make a Blackberry Pomegranate Smoothie.

I often keep some Pomegranate juice in the frig and this would be a great substitution for the milk.  The rest is pretty much the same.  I typically follow the same formula in my smoothies.  Since I like them creamy I add yogurt and bananas, and ice to give it that frozen feel.  Yum!

Try this, you'll love the flavors.  Plus it's healthy for you and a great breakfast item, or for a snack.  It's the new year, time to start some new healthy habits, and juices and smoothies fit right in.

Blackberry Pomegranate Smoothie

Serves 2

1 container of lite vanilla yogurt
1 small or 1/2 of a medium banana
1/3 c. pomegranate juice
8-10 blackberries
1 cup of ice cubes

Put all ingredients in order of recipe in the blender.  Turn on and whirl until all fruit is blended and ice is crushed.  Serve!