Blueberry Buckle – The Full Monty

If I’m going to the dark side (health wise) I might as well go all the way. In my Healthy Blueberry Buckle recipe I cranked down the fat and simple carbs and ended up at about 150 calories per serving. This is almost double that due to the real butter and sugar I used. The technique varied enough to warrant another post.

Rating:

It’s hard to say I will repeat this frequently because the caloric content and it is a “seasonal recipe” but boy is it good. A great company recipe.

Notes: The oil in the butter was noticeable with mild change in texture but I really don’t prefer one over the other.

Tools: 9 inch nonstick round pan but you can use something else properly coated. Three mixing bowl, a large, 2 medium.

Ingredients:
3 cups blueberries rinsed

Dry Mix
1 1/2 cup AP flour
1/2 cup whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t table salt
1 T cinnamon
4 T unsalted butter
3/4 cup sugar
Wet Mix
2 eggs
1/2 cup buttermilk (I used non fat dry reconstituted)
Topping
1/3 cup AP flour
1/3 cup sugar
1 t cinnamon
2 T soft butter

Instructions:

1) Preheat oven 375 not convection.

2) Mix dry mix together well in a large bowl, except butter and sugar. Chop butter into 1/8 inch cubes then cut into dry like you would butter into biscuits. Then add sugar and mix will. Set aside.

3) Mix topping in medium bowl and using a fork to cut in butter until all the
flour and sugar incorporated and granules are small.

4) Combine “Wet Mix” in a medium bowl. Mix well with fork.

5) Combine wet with dry. Mix with large spatula folding carefully.

6) Fold in blueberries about 1/3 at a time, again being gentle with dough.

7) Spray 9 inch round pan with Pam. Spread bladder evenly and then spread topping on evenly.

8) Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.

Blueberry Buckle – The Full Monty
by August 30, 2010

If I’m going to the dark side (health wise) I might as well go all the way.It’s hard to say I will repeat this frequently because the caloric content and it is a “seasonal recipe” but boy is it good. A great company recipe.
Ingredients

3 cups blueberries rinsed Dry Mix1 1/2 cup AP flour1/2 cup whole wheat flour2 t baking powder1/2 t baking soda1/2 t table salt1 T cinnamon4 T unsalted butter 3/4 cup sugar Wet Mix 2 eggs1/2 cup buttermilk (I used non fat dry reconstituted) Topping1/3 cup AP flour1/3 cup sugar1 t cinnamon2 T soft butter

Instructions
1) Preheat oven 375 not convection.2) Mix dry mix together well in a large bowl, except butter and sugar. Chop butter into 1/8 inch cubes then cut into dry like you would butter into biscuits. Then add sugar and mix will. Set aside.3) Mix topping in medium bowl and using a fork to cut in butter until all the flour and sugar incorporated and granules are small.4) Combine “Wet Mix” in a medium bowl. Mix well with fork.5) Combine wet with dry. Mix with large spatula folding carefully. 6) Fold in blueberries about 1/3 at a time, again being gentle with dough.7) Spray 9 inch round pan with Pam. Spread bladder evenly and then spread topping on evenly.8) Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.
Details

Prep time: Cook time: Total time: Yield: 8 servings

Updated

April 20, 2011

Mark Bittman Corn

A few weeks ago, Mark Bittman of the NY Times had a simple article on grill corn with a Mexican touch. I’m finally getting around to trying it.

It’s a good recipe with really good taste and simple. Some mayo with spice. So what’s the problem? Well… I have to compare it to a plain grilled corn (see my Naked Grilled Corn post). I just love that char taste with some butter and salt and pepper. I thank is is just me being simple.

Rating:

I should be a 4 in both taste and ease but is a 3 because I’ll mainly do my naked corn. A tie in taste but different. I think it is a matter of taste and what you’re eating it with. A great option.

Notes: In typical Bittman style, he can be really non specific so the details are up to you (or me in this case).

Ingredients:

2 ears of sweat corn husked and cleaned
Salt and pepper to taste
Paste:
1 T mayonnaise
1/2 t lime juice
1/2 t chili powder

Instructions:
1) Grill on high and clean and oiled.

2) Mix paste. Brush on corn.

3) Grill until moderately charred. 
4) Serve hot. Salt and pepper to taste.

Mark Bittman Corn
by August 28, 2010

A few weeks ago, Mark Bittman of the NY Times had a simple article on grill corn with a Mexican touch. I’m finally getting around to trying it.

It’s a good recipe with really good taste and simple. Some mayo with spice. So what’s the problem? Well… I have to compare it to a plain grilled corn (see my Naked Grilled Corn post). I just love that char taste with some butter and salt and pepper. I thank is is just me being simple.

Ingredients

2 ears sweat corn husked and cleanedto taste Salt and pepper Paste:1 T mayonnaise1/2 t lime juice1/2 t chili powder

Instructions
1) Grill on high and clean and oiled2) Mix paste. Brush on corn.3) Grill until moderately charred. 4) Serve hot. Salt and pepper to taste.
Details

Prep time: Cook time: Total time: Yield: 2 servings

Updated

April 23, 2011

A New Rating System

I have been told (and rightly so) that my rating system has too mainly 8
and 9′s. Yep I like my own cooking and I pick recipes that we would like
almost for sure. So I don’t get much under a 7.

So
it’s time to modify the system. I saw this somewhere and I’ll apologize
for stealing an idea and when I found out where I saw it, I’ll edit this
and give credit. The wording is my own so it’s really not stolen
anyways.

I will go back and update a lot of the previous recipes over the next few weeks.

Mayonnaise Grilled Bone-in Skin-on (Split) Chicken Breast

A nice change of pace with that mayonnaise taste but mildly spicy. Less than an hour from start to eating.

 I wanted something different to do with a chicken. Now that is harder than you might think.  I have done chicken in oh so many ways. I had some bone in split chicken breast but what to do that wouldn’t require more than an hour?

What I wanted:
1) Fewer ingredients than usual to keep it simple.
2) Something I could smoke.
3) Mildly spicy
4) Scalable to any size.
There are a few oven base recipes that use mayo but I only found one that was grilled at GrillinFools that was for boneless. I had skin and bone that was thick. I decided that I would use a less mayo so I decreased the mayo while proportionally upping the spice some but I did smoke them and cook somewhat indirect.

Rating:

A very nice change of pace that is a weeknight type recipe.

Notes:  I cheat frequently. When I do indirect grilling, I will leave the low burner on the minimum. I find this a great technique that keeps a more even heat on that side of the grill without the “burning” effect of direct heat. Doing this, the total grill time for these breast was about 30 minutes while the night before I did 8:3:1:1 rub breast over medium high that took 25 minutes.

Tools: Clean gas grill with optional smoking box.

Ingredients:

2 split chicken breasts
2 handfuls of hickory smoking chips (optional)
Rub:
1/4 cup mayonnaise ( I used low fat)
1 T paprika
1/2 t celery salt
1/2 t chipotle powder

Instructions:

 
1) Set chicken breast out at room temp. Put chips in smoker box (optional) and preheat grill on high. Clean and oil.

2) While grill is heating, trim chicken and cut in half. Remove the rib section.

3) Mix rub, then apply to all sides of the chicken  with brush.


4) When chips start to smoke, turn one side of grill to minimum and leave other side on high. Place chicken on cooler side with skin side up.
5) Grill for  10 minutes initially  then start turning about every 5-7 minutes until internal temp is 165.

 

Mayonnaise Grilled Bone-in Skin-on (Split) Chicken Breast
by August 26, 2010

A nice change of pace with that mayonnaise taste but mildly spicy. Less than an hour from start to eating.

I wanted something different to do with a chicken. Now that is harder than you might think. I have done chicken in oh so many ways. I had some bone in split chicken breast but what to do that wouldn’t require more than an hour?

What I wanted:
1) Fewer ingredients than usual to keep it simple.
2) Something I could smoke.
3) Mildly spicy
4) Scalable to any size.

Ingredients

2 bone-in skin-on chicken breast (AKA split chicken breast)2 handfuls hickory smoking chips (optional) Rub:1/4 cup mayonnaise ( I used low fat)1 T paprika1/2 t celery salt1/2 t chipotle powder

Instructions
1) Set chicken breast out at room temp. Put chips in smoker box (optional) and preheat grill on high. Clean and oil.2) While grill is heating, trim chicken and cut in half. Remove the rib section.3) Mix rub, then apply to all sides of the chicken with brush.4) When chips start to smoke, turn one side of grill to minimum and leave other side on high. Place chicken on cooler side with skin side up.5) Grill for 10 minutes initially then start turning about every 5-7 minutes until internal temp is 165.
Details

Prep time: Cook time: Total time: Yield: 2 servings

Updated

April 23, 2011