Fresh Blueberry Sauce

Ingredients
1 1/2 pints fresh blueberries, rinsed (frozen okay) --about 3 cups
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice

Combine the blueberries and sugar in a large saucepan. Add 1 cup water, vanilla extract and the lemon juice and bring to a boil over hight heat, stirring occasionally. Reduce heat and simmer for 15 minutes, or until the mixture begins to thicken.

Remove from heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate. Serve over cakes, ice cream, pancakes, waffles. . .or pretty much anything.

Excellent with this Cream Cheese Bundt Cake.

Lemon Seared Chicken Tortilla Soup

As soon as the weather started getting cold I was craving something warm and yummy (and I'm not talking about my snuggie - or my husband.) Something yummy for my tummy, like soup! And this one definitely hits the spot. I only ask that you use everything mentioned below. . .namely all the garnishes. It just doesn't taste right without them. Enjoy!

You'll need:
2 boneless chicken breasts
1 lemon, sliced
Kosher salt
Fresh ground pepper
3 tablespoons olive oil, divided
1 onion, chopped
4 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
Juice from 1 lime
8 cups chicken broth
1 (28oz) can diced tomatoes
2 (14oz) cans black beans
1 cup frozen corn

Garnish:
Sour cream
Grated cheddar cheese
Chopped cilantro
Diced avocado
Crumbled tortilla chips

To cook chicken, heat a medium sized sauté pan on medium high with 2 tablespoons olive oil. Generously season chicken breasts with fresh ground pepper and a little salt. Place chicken in hot pan and top with lemon slices. Reduce heat to medium low. Cover and let cook for 5 - 8 minutes. Remove lemon slices, turn chicken over and replace lemon slices on top. Cover and cook an additional 5 - 8 minutes until chicken is cooked through. Remove chicken from pan and let rest.

In a large pot, heat 1 tablespoon olive oil. Add onion and garlic and cook on medium heat until onion is soft and tender (about 5 - 8 minutes.) Add chili powder, cumin and garlic powder. Cook an additional minute. Add chicken broth, lime juice and tomatoes and bring to a boil. Reduce heat to low and simmer for 30 minutes.
In the meantime, when chicken has cooled a bit, dice into 1/4 inch pieces.
To soup, add beans, chicken and corn. Continue to cook on low for about 5 minutes.
Garnish and serve.

Sour Cream Lemon Pie

I got this recipe from my sister, a couple of weeks ago. It looked so good I wanted to make it that night! I told her that I had everything to make it and I would try it out the next day. Well, I didn't.

About this recipe (from my sister): 

I have one the you HAVE to try. I found it in a recipe book that I bought at a thrift store. It's a 1976 Junior League of Pasadena cookbook called The California Heritage Cookbook. I bought it because it's a big, pretty book, but I have found a few gems, like this one. Try it and let me know what you think :)

I finally got the missing ingredient and whipped it up yesterday. . .and let me tell you, it is a gem. Silky, smooth, melt in your mouth, lemony goodness. Thanks Lis!

Ingredients
One 9-inch pie shell, baked (& cooled)

1 cup granulated sugar

3 tablespoons cornstarch

Dash of salt

1 cup milk

3 eggs, separated

4 tablespoons butter

1-1/2 teaspoon grated lemon rind

1/4 cup fresh lemon juice

1 cup sour cream

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

6 tablespoon granulated sugar

**Tip: Before starting, have all ingredients prepped and ready to go. Things start moving fast and it's a lot easier to have everything measured out, separated and at hand.

In a medium-sized saucepan combine 1 cup sugar, cornstarch, and salt. Slowly stir in milk. Cook over medium heat, stirring, until the mixture boils and thickens.

In a small bowl slightly beat the egg yolks. Blend a small amount of the hot mixture into the egg yolks. When blended, turn the yolk mixture into the hot mixture. Cook over medium heat, stirring constantly for 2 minutes. Add the butter, lemon rind, and lemon juice. Cover and cool. Fold the sour cream in the cooled mixture. Spoon the mixture into the baked pie crust.

In a separate bowl beat the egg whites with the cream of tartar and vanilla until soft peaks form. Gradually add the 6 tablespoons of sugar and continue beating until stiff peaks from. Spread the meringue over the pie, sealing to the edge. Bake in a preheated 350 degree oven for 12-15 minutes or until golden. Cool and serve.