Blueberry BBQ Sauce

I had a flat of blueberries delivered to my door last week. That's 12 pints. Almost 10 pounds. Of blueberries.

The longer I blog, the more crazy tales I have of things that are mailed to me. The delivery truck drivers who are assigned to my house probably either think I'm crazy or that the person who lives at my address looks like Jabba the Hutt. Depending on the day, they're probably half right. 

The absolute sweethearts at Wish Farms were kind enough to gift a flat of blueberries to each member of the winning team for the #Hashed competition I mentioned in my Food Wine Conference recap earlier this week. They also shipped a flat of blueberries to the winners of the Blueberry Toss contest I entered, so in a way, I'm glad I didn't win or I would have blueberries coming out the wazoo. {As a side note, though I didn't win, they did include my recipe submission on the Wish Farms site, which I thought was pretty cool!}

As you can imagine, we have all been eating LOTS of blueberries around here. Even Farley. And luckily, Cole has become quite fond of blueberries as a snack, so he's been helping out, too. 

But we still have about 6 pints left after snacking, smoothie-ing and baking all week, so I knew it was time to come up with another recipe for blueberry consumption. With this weekend being Memorial Day Weekend and all, and so many folks taking to their backyards to grill with family and friends, I thought I'd rework an old recipe that could add a special touch to otherwise ordinary grilling.

Blueberry BBQ Sauce! 

Not only is it patriotic to add a touch of blue to your red and white {meats}, but it's also a nice way to sweeten up the day with an unexpected twist that guests will appreciate.

I first posted a version of this recipe 4 years ago {!}, during one of my Tailgate Thursday posts. Back then I used to start by making a strained blueberry syrup, and later adding it to the rest of the ingredients. But that was back when I used to have more time and less children {fury and human} tugging on my apron strings, so I changed things around a bit for this version, and I actually like it better!

My first blueberry bbq sauce attempt back in 2012. 

Blueberries and sauteed onion, garlic and dried herbs make an excellent sweet and savory team, while vinegar and hot sauce give that zip and zing that perks up your taste buds. {I used a combination of Raspberry Wine Vinegar and Chardonnay Vinegar this time, and it really enhanced the berry flavor, but if you don't have those, just use regular red wine vinegar and it should still turn out great!} I blended my sauce in the food processor for a smoother consistency, but if you don't mind some blueberry skins and onion pieces, feel free to keep it chunky.

Whether you slather this sauce on ribs, toss it with chicken wings or dab it onto your burger, you'll be happy you tried something new! Have a safe and happy weekend, and don't forget to pause and remember the brave men and women who gave their lives for our country! 

Blueberry BBQ Sauce

1 pint blueberries
1 1/4 cups water
3/4 cup sugar
2 strips of lemon zest {just peel with a vegetable peeler avoiding the white pith}
4 tablespoons butter

1 medium onion, minced

2 large garlic cloves, grated

1/2 teaspoon ground sage

1/4 teaspoon dried thyme

1/4 cup red wine vinegar 

1 teaspoon hot sauce

1. Combine the blueberries, water, sugar and lemon zest in a medium saucepan and bring to a boil over high heat.

2. Reduce the heat to medium and allow to simmer until reduced by about half, stopping to smash the berries every now and again. {This takes awhile -- about 15-20 minutes. When it's ready the bubbles will be slower and the liquid will be thickened slightly.} Remove from heat and set aside.

3. Meanwhile, in another saucepan or in a medium pot, melt butter over medium-high heat. Add onion and garlic and saute until softened and translucent, about 5-7 minutes.

4. Sprinkle in sage and thyme, and cook for another minute or so. Stir in vinegar, hot sauce, and the blueberry mixture and bring to a bubble, then reduce to a simmer and allow to cook for another 6-8 minutes until the mixture has thickened a bit. Remove from heat and cool slightly.

5. Pour the mixture into a blender or food processor and blend to desired consistency. {Or don't if you want a chunky sauce.} DO NOT blend boiling hot liquids as they can blow the top right off of your blender!

Pour into a jar with a tight fitting lid and refrigerate until ready to use.

Note: Remember that since this sauce has a higher sugar content, it will burn easily if cooked over high heat. 

Grilled Tyson® Chicken Wraps with Peach-Ginger Chutney

What is it about the smell of a smoky grill that brings everyone out of the woodwork and magnetically draws people to gather 'round?

It could be the memories of long summer days. It might be the recollection of a favorite family recipe sizzling away on the grill grates. But even though we all look forward to the finished product being served up for us to enjoy, it's the togetherness that makes grilling out something we crave.

Around here, we're lucky to have "grilling weather" pretty much year round, which means lots of time to experiment with different recipes and spend time outdoors enjoying the sunshine and one another. But once we approach those super steamy summer months, I have to admit I prefer sending the husband out to do the grilling while I stay cool indoors!

Even if you're not standing right alongside the "grillmaster" in your family, you can still participate in the food prep when you tag team on recipes like this one -- Grilled Chicken Wraps with Peach-Ginger Chutney.

Smoky with a hint of heat thanks to a dusting of ground chipotle chili pepper, grilled Tyson® Fresh Boneless Skinless Chicken Thighs {available fresh or frozen at your local Walmart} create a fantastic balance with sweet, fruity chutney. The chicken is perfect grilling up in advance and turning into lunch on the go for a family picnic, beach day or a portable lunch any day of the week.

Though the flavors of the chutney are complex, putting it together is pretty simple... and a great excuse to work in an air conditioned kitchen while the sweating is going on outside!

No matter who does what job, the whole family will come together to enjoy these chicken wraps when the work is done. And that's truly the best part!

For more products & recipes to bring your family together this summer, visit Walmart's Gather 'Round the Grill ideas!

Grilled Chicken Wraps with Peach-Ginger Chutney

2 Tyson® Fresh Boneless Skinless Chicken Thighs
1/2 teaspoon ground chipotle chili pepper {or smoked paprika}
1/2 teaspoon salt
4 whole wheat wraps
1 cup greens of your choice {I used mixed greens}
1 tomato, sliced

1. Preheat grill. Season chicken thighs with chipotle chili pepper and salt.

2. Grill chicken thighs until fully cooked through and juices run clear, about 5-7 minutes on each side {until internal temperature reaches 170 degrees.}

Remove from grill place onto a plate covered with foil to rest. Once cooled, chop or slice into pieces. Set aside until ready to make wraps.


For Peach-Ginger Chutney: 
Adapted from Fine Cooking

2 peaches, peeled, pitted and chopped
1 inch piece of fresh ginger, peeled and cut into 3 large pieces
1 shallot, finely diced
2 teaspoons sugar
1 sprig fresh thyme
Salt & Pepper

1. Place all ingredients in a saucepan with a few tablespoons of water. Cover and bring to a boil, then reduce to a simmer.

2. Cook for about 15-20 minutes or until the peaches have softened completely, stirring often.

3. Once cooked, remove the large pieces of ginger and the thyme stem. Mash with a fork or potato masher to achieve desired amount of chunkiness. Set aside unit ready to use.

To assemble wraps:

1. Lay out wraps and distribute greens and tomato evenly between the four wraps. Place grilled, chopped chicken thigh onto each wrap and top with a heaping tablespoon of chutney.

2. Carefully tuck in the sides of the wrap, then fold over and wrap tightly to secure the contents of each wrap. Place seam-side down and secure with a toothpick with desired, or cut in half to serve.

This is a sponsored conversation written by me on behalf of Tyson Foods Inc. The opinions and text are all mine.

Olive Oil Polenta Cake with Grilled Apricots & Raspberries

As much as I love summer cookouts, when I think "grill" I often think "meat." And yeah, I like a good turkey burger or tasty chicken kebab, but you know that my heart belongs to just about anything falling into the category of "dessert." Every party needs a little something sweet, and there's no need to turn off the grill when it's time to serve dessert at your grilling get-togethers this summer!

Thanks to my friends at Colavita, I had an arsenal of amazing, authentic Italian goodies to inspire me as I pondered ways to move dessert prep from oven to grill. No, really. I mean a triple-decker care package of foodie love.

Olive Oil Polenta Cake is served up with grilled apricots and raspberries that have taken a soak in fragrant raspberry vinegar. A scoop of vanilla ice cream, a drizzle of tangy balsamic glace and some fresh basil complement the flavors and work together to create a fantastic balance -- sweet, savory, tart and creamy.

This cake is just about foolproof; ideal for last minute baking. The texture of the cake is intriguing with its slightly crackly crust and moist chewy interior, polenta adding a little crunch and a hint of cornbread-like flavor to the mix.

The apricots become slightly soft and caramelized when grilled, and they are nothing short of heavenly when eaten with a bite of vanilla ice cream and balsamic glace. {If you've never tried ice cream with vinegar, I highly recommend it!}

Don't limit yourself to burgers and hot dogs at your next backyard barbecue. Save a space for some sweetness on those grates, and some room for this cake in your belly!

Get $1 off Colavita products or 15% off your online order with this offer. 

Disclosure: This post is sponsored by Colavita. As always, all opinions seen here are my own!
Olive Oil Polenta Cake with Grilled Apricots & Raspberries

For Fruit:
2 tablespoons Colavita Raspberry Wine Vinegar
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon honey
1 teapoon basil, finely chopped {plus extra for garnish}
4 apricots {or peaches}, halved, pits removed
4 ounces raspberries
Colavita Balsamic Glace

For Cake:
2 eggs
3/4 cup sugar
1/3 cup Colavita Extra Virgin Olive Oil
1 teaspoon vanilla extract
1 1/4 cups Colavita Fine Italian "00" Flour
1/4 cup Colavita Polenta
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Optional: Powdered sugar for garnish, Vanilla Ice Cream for Serving

1. Preheat oven to 350 degrees. Prepare a cake pan* by greasing liberally with butter. Set aside.

2. Meanwhile, in a medium bowl, whisk together raspberry vinegar, olive oil, honey and basil. Add halved apricots and raspberries to mixture and gently toss to coat. Set aside while preparing cake.

3. In the bowl of a stand mixer, beat together eggs and sugar until pale. Slowly stream in the olive oil until fully incorporated. Mix in vanilla extract.

4. Whisk together flour, polenta, baking powder, baking soda and salt in a separate bowl. With the mixer running at low speed, slowly incorporate dry ingredients into the wet mixture until fully incorporated.

5. Pour batter into prepared cake pan and bake for 35-40 minutes or until the top is browned and a toothpick inserted in the center comes out clean.

Cool completely before cutting.

For Fruit:

Scoop apricots from vinegar mixture. Heat a grill or grill pan to high heat. Place apricots or peaches cut side down onto grill and cook until slightly softened and grill marks have formed, about 5-7 minutes.

To serve: 

Place a piece of cake on plate. Top with a grilled apricot and raspberries and a scoop of vanilla ice cream if desired. Drizzle with balsamic glace and sprinkle of basil.

Note:
*I used a small, 6 inch cake pan for this recipe. The cake rose above the rim but did not spill over the sides, though I did place the cake pan on a baking sheet just to be safe. If you use a standard 9 inch, you may need to reduce the baking time.

Gourmet Summer Grilling with Cobblestone Bread

Summer = Grilling. It's sort of an unwritten law.

But you may have some tunnel vision when it comes to grilling. Meaning that you might be stuck in the burger - hot dog - chicken - steak rut. Not that there's anything wrong with the classics. It's just that it's nice to reimagine what is into what could be.

These burgers are a great place to start. Turkey burgers, no less. {Since I don't do the cow thing around here.}

Lemon-rosemary turkey burgers with melty brie, raspberry jam and arugula... and a little schmear of walnut-honey butter. Say what???

Here's the thing: You can't have all that goodness on a mediocre bun, right? That's like Dom Perignon in a plastic cup. It just won't do.

If you're gonna go gourmet, you've gotta go all the way. My friends at Cobblestone Bread Co. have got this whole "gourmet bun" thing down pat and they helped me out by sending me some of their most popular breads to try. Generic grocery store buns just weren't going to fly here.

I chose their Cracked Wheat Kaiser Roll as the fluffy bed for this anything-but-ordinary burger.

Since turkey burgers can be kind of "blah", I jazzed them up with the bright flavor of lemon zest and herbaceous rosemary. And guess what else is in these patties? Almond flour! It helped the burger stay nice and juicy all while giving them an extra hint of flavor and texture. Because I love brie on just about everything, I smothered the burgers with a generous helping which I allowed to come to melty perfection right on the grill.

I figured it couldn't hurt to toast the buns, but wanted to make sure they got extra crisp, so I slathered them with a Walnut-Honey Butter that I whipped up in minutes. Once they were nice and toasty, a smear of raspberry jam finished them off. The sticky jam helped hold the arugula in place. Love a double-duty ingredient.

It's not your typical backyard burger... but then again, who wants one of those? Amp up your summer with gourmet grilling! For more amazing summer sandwich recipes, be sure to check out Kitchen Daily's slideshow featuring lots of tasty ideas!

Disclosure: Compensation for this post was provided by Cobblestone Bread Co. via AOL Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.

Rosemary-Lemon Turkey Burgers with Brie, Raspberry Jam & Arugula
Makes 4 Burgers

For turkey patties: 
1 pound ground turkey meat
1 egg, lightly beaten
1/4 cup almond flour {you could probably also use bread crumbs}
Zest of 1 lemon
1 teaspoon fresh rosemary, finely minced
1 teaspoon onion powder
Pinch of salt

Toppings:
8 slices of brie {2 per burger}
4 Cobblestone Bread Co. Cracked Wheat Kaiser Rolls
Walnut-Honey Butter {See below for recipe}
Raspberry Jam
Arugula

Walnut-Honey Butter
5 tablespoons softened butter
1/4 cup walnuts {toasted if desired}
1/2 teaspoon honey
Sprinke of salt

In a food processor, pulse ingredients together until smooth. Transfer to a container with an airtight lid and refrigerate. Great for use on these burgers or on sandwiches, rolls, biscuits, waffles...etc.

1. In a large bowl, combine all ingredients until mixture is uniform. {Try not to overmix.}

2. Divide the mixture into 4 equal sections. Lightly oil your hands and shape each section into a patty.

3. Grill patties on an outdoor grill or on a grill pan. Cook about 4-5 minutes on one side, flip and cook another 3-4 minutes on the other side until just about cooked through.

4. Meanwhile, butter the tops {and bottoms, if desired} of the buns with Walnut-Honey Butter. Place on the grill until toasty and golden, about 3-4 minutes.

5. Before the burgers are fully cooked through, top with 2 slices of brie. Close grill and allow heat to get the cheese nice and gooey.

Assemble burgers:

Place cooked burgers with cheese onto toasted bun bottoms.
Spread a generous layer of raspberry jam on the top half of each bun. Arrange arugula on top.
Carefully flip tops onto burger. Enjoy!