Summer Berry Tart - Red, White, & Blue

A tart made with fresh, in season, summer berries from A Bitchin' Kitchen - perfect for the 4th of July! 

Ingredients:

Flour for your work surface

1 sheet frozen puff pastry, thawed

1 egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

1/4 cup heavy cream

1/2 teaspoon grated lemon zest 

3 tablespoons powdered sugar, divided

A combination of blueberries and raspberries (blackberries and strawberries would also be great!) I didn't measure the fruit, just eyeball it according to your own tastes.

Directions:

Preheat the oven to 375 degrees. On a lightly floured surface, slightly roll out puff pastry sheet, and transfer it to a parchment lined baking sheet. Gently score a 1 inch border around the edge of the puff pastry with a knife, being careful not to cut all the way through. Brush beaten egg on the border you've created, and sprinkle with granulated sugar. Bake until golden and puffed, about 18-22 minutes.

Using the tip of a knife, gently re-score the border of your puff pastry without cutting through. Gently flatten the center of the pastry sheet. Cool at room temperature for about 20 minutes. 

While cooling, make the cream cheese mixture. Beat the cream cheese with an electric mixer until smooth. Add the heavy cream, lemon zest, and 2 tablespoons powdered sugar, and beat again until smooth. Spread the mixture in the middle of the cooled pastry sheet. 

Arrange your fruit in desired pattern, and sprinkle with the remaining powdered sugar. Store leftovers (if there are any!) in the fridge.

Chicken in Basil Cream

Here’s a recipe I had stored in my personal collection of recipes—Chicken in a Creamy Basil Sauce.  My mom used to make a dish similar to this, but without the pimientos.  I really enjoy preparing dinners that are simple and quick, but then again, who doesn’t!  This is one of those meals I don’t get stressed out about cooking.  My family requests this one often, but since I love trying new things, I don’t make it as often as they request!  It’s a very versatile recipe.  This can be served with rice, egg noodles and other kinds of pasta, or even over some nice, flaky biscuits. If you go the biscuit route, I would recommend a larger quantity of sauce, so they can soak up all of that wonderful flavor!  My daughter likes this sauce as an accompaniment to her fresh veggies, like broccoli and baby carrots. If your sauce comes out too thin, add a little flour ‘til you get your desired consistency.  

I personally love the recipe as is, but if you don’t have a certain ingredient or don’t like something in it, try some of these substitutions.  If you don’t have chicken, pork cutlets work just as well.  Switching out regular heavy cream for light heavy cream doesn’t make much of a difference in taste.   Out of chicken broth, but just happen to have white wine?  Some recommend this recipe tastes so much more delicious with using the white wine in place of the chicken broth.  If you’re not too big on the idea of pimientos, try some finely chopped red bell pepper.

Enjoy!

Photo: Real Mom Kitchen

¼ cup milk

1 cup dry bread crumbs

4 boneless, skinless chicken breast halves (4 oz. each)

3 Tablespoons butter

½ cup chicken broth

1 cup heavy whipping cream

1 jar (4 oz.) sliced pimientos, drained

½ cup grated Parmesan cheese

¼ cup minced fresh basil

⅛ Teaspoon pepper

Directions:

Place milk and bread crumbs in separate shallow bowls.  Dip chicken in milk, then coat with crumbs.  In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes.   Remove and keep warm. 

Add broth to the skillet.  Bring to a boil over medium heat; stir to loosen browned bits.  Stir in the cream and pimientos; boil and stir for 1 minute.  Reduce heat.  Add the Parmesan cheese, basil, and pepper; cook and stir until heated through.  Pour over chicken. 

Makes 4 servings

Almond Chocolate Cake

My friends couldn't get enough of this chocolate cake recipe I found on Taste of Home! They've all requested I make this again for our Christmas get-together. 

Ingredients

·         1 package (18-1/4 ounces) German chocolate cake mix

·         1 package (3.9 ounces) instant chocolate fudge pudding mix

·         1-1/4 cups water

·         1/2 cup canola oil

·         4 eggs

·         3 teaspoons almond extract

·         2-3/4 cups semisweet chocolate chips, divided

·         6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer

·         1 tablespoon sliced almonds

Directions

·         In a large bowl, combine the cake and pudding mixes, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips.

·         Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

·         In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds. Yield: 12-16 servings.