blueberry lemon crumble bars...

i love lemon!!!  i think it tastes fresh & with spring coming & the weather warming up, i am getting a little anxious!  these bars are sweet, tangy & oh so springy!  enjoy-

{blueberry lemon crumble bars}

1 cup butter, softened; more for the pan

3 cups all purpose flour

1 1/2 cups old-fashioned rolled oats (not quick oats)

1 1/3 cups packed light brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 large egg, separated

14-ounce can sweetened condensed milk

1/2 cup fresh lemon juice

2 teaspoons grated lemon zest

2 1/2 cups room-temperature blueberries, washed and patted dry

Line a 9×13 inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.

In a large bowl, combine flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and press the mixture into the bottom of the pan to form a level crust. Press it with the bottom of a measuring cup to even it out. Bake the crust at 350 degrees until it starts to form a dry top, 10 to 12 minutes.

In a medium bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Let stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust, then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. The lemon mixture need not be perfectly evenly spread. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.

Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into bars when cool. The bars may be stored at room temperature for a few hours, but should otherwise be kept in the refrigerator.

Debbie's creamy garlic parmesan chicken...

my dear friend debbie lew gave me this recipe & like all the other recipes that i post, i love it, so i thought i would share.  it is really easy & could be served with rice, noodles or roasted red potatoes.  anyway you have it will be delish!!!!

{Debbie's creamy garlic parmesan chicken}

4 boneless skinless chicken breasts

1 cup good mayonnaise

1 cup grated parmesan cheese

4 cloves fresh garlic, minced

1 TBSP chopped fresh parsley

fresh ground black pepper to taste

In a medium bowl mix together mayo, parmesan, garlic, parsley & pepper.  Stir until well combined.  

Place chicken breast in a oven safe baking dish.  Spread mayo mixture over the top of the chicken until it is all covered.  

Bake at 375 degrees for 40-50 minutes, or until sauce is bubbling & top is brown.

Enjoy with cooked pasta, rice or roasted red potatoes.

sweet lime chile enchiladas & sweet pepper rice...

i am so sorry for the hyades!  the first thing that people ask me when i tell them i own a flower shop is- " i bet that is SO fun!".  it is, as long as you don't mind that every holiday is so busy that you have NO time for anything else!!!  now that the dreaded V-day is over, back to the recipe club.  we didn't even meet this month & it fells like it has been forever!  i hope that these recipes will make up for my absence.

{corrine's sweet lime chile enchiladas}

4 chicken breast, cooked & shredded

1 12-15 oz. bottle salsa verde

1/3 cup honey

1/4 cup lime juice

1 TBSP chili powder

1 tsp garlic powder

1/4 tsp salt

1 cup heavy whipping cream

8-10 flour tortillas

5 cups shredded monterey jack cheese

in a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt.  add shredded chicken to the lime mixture.  let sit 10 minutes.  

in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan.  reserve the rest.

take each flour tortilla & fill with a chicken & cheese.  a couple of tablespoons of each.  roll up & place, seam side down in the salsa verde.  repeat process until all tortillas are filled.  

after you remove all of the chicken, there will be remaining lime sauce in the bowl.  to that sauce, add heavy cream & the remaining salsa verde.  pour this mixture over the filled enchilada & cover with all the remaining cheese.

bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.  

serve with sweet rice.

{Brit's sweet pepper rice}

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

in a large saute pan, melt butter & add onion & pepper.  cook until soft & onion is translucent.  add cilantro & salt & garlic powder, cook another minute. add rice & brown.  watch closely as not to burn.

dissolve sugar into chicken stock.  when completely dissolve, add to rice.  bring to a simmer, turn to low & cover.  cook covered for 30 minutes.  fluff with fork.