Gah....do you know what I haven't done in like.....forever
?!?! An edition of Vixen's Kitchen! I've been so consumed with working on my cook book that I've let things among my blog kitchen become amiss. Well then, let me make it up to everyone (ok..ok...those interested!)
with not one but TWO
So something I have love, love, LOVED about where we live is the abundance of berries. Wild blackberries grow in the woods and more than several occasions SM, the kids and I have gone out to pick them for various desserts, smoothies, etc. One day this summer while the kiddos were both gone, SM drove us into the deep woods on the riding lawn mower (it was too far for me to walk still) and we spent an entire afternoon picking them. Maybe shorts were not the best thing for me to wear though (???)
because I came out of the woods looking like a bear had drug me through the deep, deep thickets. Oh. And our fingers looked like we'd both been fingering a herd of My Little Ponies
Anyways, in addition to the wild blackberries, we also have 4 blueberry bushes
! I have gotten pounds of berries off these bushes through out the entire summer. Oddly enough the children have gone from begging
to go pick them to loathing it so much that they will actually choose any other chore possible besides that. Doh! Needless to say we have blueberry something or other
almost daily, most definately weekly! Which brings me to this recipe. After batches and batches of blueberry muffins, pancakes, cobblers, crisps and jam... I was in search of something different. And it came to me!
- 4 cups blueberries
- 2-5 TBSP sugar (wild blueberries aren't as sweet as store bought/frozen)
- 1/4 cup lemon juice
- 1/4 cup applesauce
- 1/3 cup sour cream
- 1 box yellow cake mix
- Preheat oven to 350. Prepare a large baking dish (9x12) with non stick spray.
- In a small saucepan mix 2 cups blueberries, sugar and lemon juice over medium heat. Stir occasionally; let simmer ~10min. You want the berries to begin to breakdown and the sauce to thicken.
- In a large bowl dump dry cake mix, applesauce and sour cream. Mix well by hand. When blueberry sauce is ready, pour into bowl with cake mixture. Add remaining two cups of berries. Fold in until well blended. At this point your mixture will look like a bright blue hot mess. (It was at this point that I told my family it was either going to be absolutely delicious or completely disgusting!)
- Pour into prepared pan and spread evenly. Bake for 35min or lightly browned and toothpick comes out clean.
We ate it warm with a dallop of whipped topping and it was OH EM GEE
delicious! SM took pieces of it to work each day and ate it cold for breakfast and he said it was just as yummy! The best thing about this cake is it's so light and full of berries that it doesn't even seem like a dessert (which is how we like our desserts to be as we are not really a 'sweet tooth' family)
On to my second recipe. It's no secret how much I love mexican food. I mean seriously... LOVE.IT
!! I think 2 big reasons behind my love for it is my intense love affair with cheese (ooey, gooey, melty, rich, delicious cheeeeeese....MMmmmmmmm.....)
and spicy things. Hence the reason I have a Jalepeno plant in my front yard that produces almost year round. And I really, really love salsa. I can't tell you how much I miss The Rio
, they had THE BEST homemade salsa. When I visit Roxy in Cali she makes a rockin' super yummy salsa. Yet all these years I've always bought it at the store. I had a somewhat flourishing tomato plant that I had all sorts of plans for in my head...pasta sauce, salads, canning, freezing and yes, SALSA. The plant had, um, different plans. *ahem*
BUT I did get a few tomatoes off of it and tried my first batch of salsa the other day. All I can say is WHY
?! WHY on earth have I been buying salsa from a store when I had all the ingredients in my own fridge AND it tasted better than any store bought salsa I've ever had?! DUH!
- 2 ripe tomatoes (or 5-6 Roma tomatoes or cherry, you just need more of them obviously), chopped
- 1 small onion
- 1/2 cup cilantro (a handful is even better!)
- 1-2 jalepenos, minced (remove the seeds if you want it milder)
- 1 clove garlic
- 2 TBSP lime juice (OR juice from 1 lime)
- Salt, Pepper, to taste
- After chopping tomatoes, place in a colander Sprinkle with salt, let stand ~5min. This gets the extra moisture out so your salsa won't be too watery. Once drained, pour tomatoes back ito a medium bowl.
- Mince the onion and jalepeno, add to the bowl with the tomatoes.
- Finely chop the garlic and cilantro, add to mixture.
- Roll the lime with the palm of your hand to the juices flowing. Squeeze the juice into the bowl. Stir the mixture and taste.
- Add salt and pepper to your liking.
- Cover and refrigerate for at least 30min to let the flavors mingle. Lasts up to 2 weeks or freeze.
Use with your favorite recipe for tacos, burritos or just as a dip with chips!
AND finally, not to forget that it's one of the most important days of the week......
Enjoy your weekend!