Blueberries

Pea Rangoons Appetizer with Blueberry Chutney

I’m absolutely OBSESSED with these pea rangoons! I know, pea rangoons? What’s the deal, McBooty? Bear with me.

I was feeling inspired the other day so I threw some ingredients together, cast my spell (“Double, double, toil and trouble!”) and popped my creations into the oven. To my surprise, these turned out to be tasty little morsels – perfect for an appetizer! This was one of those magical cooking moments that only exists in folklore. Okay, not really, but these pea rangoons are absolutely addicting – you’ve been warned!

I felt capable of anything. If my magical powers could create such an appetizer masterpiece, what else could I do? My thoughts reeled… I could end world hunger or help nations around the world find peace. Or I could create a sauce to dip these pea rangoons into. Baby steps, right?

First, I whipped up an Asian dumpling sauce (soy, vinegar, garlic, etc.) to dip these little guys in. The dumpling sauce ranked 3 out of 5 in my book – good, but not good enough. Then I blended up some buttery, lemony Hollandaise sauce because frankly, Hollandaise sauce tastes good on everything, right? FALSE! Hollandaise received a 1 out of 5 for these dumplings. Hmm… the wheels continued turning and then it hit me. {BAM!}  Spicy, fruity chutney.  Wait a second McBooty, fruit with peas? I don’t know about that combination, you’re weird. Trust me, in some absolutely wacky (and delicious) way, it works.

Try these for yourself and you might become a believer too. These are great for any get together where you want to impress your guests with your refined palate and cooking skills (yet these are very easy to make). Tell me your thoughts in the comments below.

I included a recipe to make your own blueberry chutney, but I used store-bought chutney (and it works just as well!)

Pea Rangoons with Blueberry Chutney

Pea Rangoons with Blueberry Chutney

Ingredients

    ---For the Pea Dumplings
  • Nonstick olive oil cooking spray
  • 2 cups cooked green peas, lightly mashed
  • 1 small shallot, thinly sliced
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/3 cup grated Parmesan
  • zest of one large lemon
  • 1 cup ricotta cheese
  • 32 wonton wrappers
  • ---For the Blueberry Chutney
  • 2 cups fresh or frozen blueberries
  • 1/2 cup minced onion
  • 1 tablespoon grated fresh ginger root or 1 teaspoon ground ginger
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup dried blueberries
  • 2 tablespoons cornstarch
  • 1 cinnamon stick or 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

Directions

    ---For the Pea Dumplings
  1. Saute the shallot in a bit of olive oil until transparent and fragrant. Remove from heat.
  2. Add the peas, cooked shallots, salt, garlic, Parmesan and lemon zest to a food processor and blend together. Plop the mixture into a large bowl and fold in the ricotta. Taste and add more salt or lemon for added brightness.
  3. Preheat your oven to 400 degrees F and lightly grease a baking sheet with olive oil cooking spray.
  4. Set up your wonton assembly line; lay out five or six wonton wrappers on a clean counter top and keep a tiny bowl of water handy. Drop a teaspoon of filling into the center of each wonton wrapper. Fold the wontons however you wish, using the water as a "glue" to seal all of the edges. I lined one corner of each wonton wrapper with a bit of water, folded the wrapper in half and pressed the edges together. Then I folded each remaining side across the plump pea filling so it resembled an open envelope. Seal with a bit more water.
  5. Rub each dumpling with a bit of olive oil and arrange them in a single layer on your baking sheet (you can heavily spray them with the olive oil cooking spray too) and bake them for 4 minutes. At the 4 minute mark, flip them over and bake for another 3-4 minutes, until golden brown and crispy.
  6. ---For the Blueberry Chutney
  7. Combine all ingredients in a medium saucepan and bring to a boil, stirring frequently. Boil 1 minute and remove cinnamon stick. Cool completely, place in tightly sealed containers and refrigerate for up to 3 weeks (or freeze).
http://foodiemcbooty.com/pea-rangoons-with-blueberry-chutney/

This is an original Foodie McBooty recipe.

My Favorite Lemon Blueberry Muffins

blueberry lemon muffins best

Unemployed life is surprisingly busy.  I feel like I have less time now than I had while I was employed.  Dealing with insurance issues, the unemployment department, running errands, applying for jobs, fixing my car, interviewing, faxing, mailing, printing, copying… I am exhausted.  Maybe this would be a good time to take a vacation.  Any cheap deals out there?  Ha!

One thing that unemployed life has given me is a chance to really dig into recipes that I haven’t touched in awhile.  I hardly bake but I was craving blueberry muffins, so I made them.  As you may have noticed, I have a soft spot for lemon and blueberry.  I realized that all of these years I had been baking blueberry muffins without any hint of lemon in them.  It was time for a change.

I love the freshness the lemon adds to these.  The muffins themselves are airy and moist too.  This is my favorite base muffin recipe to use.  The key is to not over mix the batter.  Little chunks of flour are okay.  That’s how you get all of those fluffy bubbles in your baked muffin.  If your muffins end up too dense, it’s because you over mixed the batter.

Take care!

Lemon-Blueberry Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: About 12-15 muffins

Lemon-Blueberry Muffins

Ingredients

  • 1/2 cup butter or 1/2 cup margarine, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 1/2 cups fresh or frozen blueberries
  • 2 tablespoons lemon juice (about the amount from 1 large lemon)
  • 1 1/2 tablespoons lemon zest
  • For Topping (optional)
  • 1 tablespoon granulated sugar, mixed with
  • 1/4 teaspoon ground nutmeg

Directions

  1. Heat oven to 375°. Grease 18 regular-size muffin cups (or 12 large size muffins).
  2. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt.
  3. With spoon, fold in half of flour then half of milk into batter; repeat. Do not overmix. Fold in blueberries and lemon peel. Spoon into muffin cups (filling about 3/4 full) and sprinkle topping onto each muffin.
  4. Bake 16 to 20 minutes, until golden brown and springy to touch.
http://foodiemcbooty.com/lemon-blueberry-muffins/

Moist Blueberry Lemon Cake

Every since I joined Pinterest, I’ve seen beautiful pictures of lemon bars, blueberry muffins, and other various fruit crumbly bakes that make my mouth water.  Because July is Blueberry month, I decided it was time that I tried baking one of these delicious looking creations myself.

These were originally supposed to be lemon bars, but turned into more of a cake when I realized I didn’t have an 8 by 8-inch square cake pan.  The baking gods were looking out for me.  This cake turned out super moist, light and packed with fruity summer flavors.  If you love lemon bars, you will love this cake too.

Moist Blueberry Lemon Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 35 minutes

Yields: About 8 small slices

Moist Blueberry Lemon Cake

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 6 tablespoons butter, softened
  • 1/4 cup sour cream
  • 1+ Tablespoon of lemon juice (the juice of about 1 small lemon)
  • 2 teaspoons lemon zest (the zest of about 1 lemon)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh blueberries

Directions

  1. Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, and salt, set aside. In a large mixing bowl, using an electric hand mixer or stand mixer, beat egg and egg yolks on medium speed until pale and fluffy, about 3-4 minutes. Add in sugar, butter, sour cream, lemon juice, lemon zest and vanilla, mix until well blended. Add in dry ingredients and mix just until incorporated. Fold in blueberries. Pour mixture into a butter 8x8 baking dish or 9-inch cake pan and spread into an even layer. Bake 30-34 minutes until toothpick inserted in center comes out with a few moist crumbs attached. Allow the cake to cool, dust with powdered sugar, and serve.
http://foodiemcbooty.com/blueberry-lemon-cake/

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