Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Morning Mix recipe: Lemon-Scented Blueberry Cobbler

Morning Mix recipe: Lemon-Scented Blueberry Cobbler

Blueberry Cobbler (Photo courtesy U.S. Highbush Blueberry Council)

Blueberry Cobbler (Photo courtesy U.S. Highbush Blueberry Council)

Lemon-Scented Blueberry Cobbler from the U.S. Highbush Blueberry Council is my Morning Mix recipe of the week. When you buy fresh Florida  blueberries, look for berries that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems. Size isn’t an indicator of maturity but color is — berries should be deep purple-blue to blue-black. Reddish blueberries aren’t ripe, and won’t ripen once they are picked but you can use them in cooking. Look for more meal inspirations curated exclusively for Mix105.1’s Morning Mix here and at “Heather’s Florida Kitchen.”

Lemon-Scented Blueberry Cobbler
Yield: 6 to 8 servings

3 1/2 cups blueberries
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1 cup all-purpose flour
3/4 cup turbinado (raw) sugar or granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
3/4 cup boiling water
Lemon zest for garnish (optional)

1. Preheat the oven to 350F.
2. Spread the blueberries in an ungreased 8- or 9-inch square baking dish. Sprinkle with cornstarch. Drizzle with lemon juice.
3. In a medium bowl combine the flour, 1/2 cup sugar, baking powder, and salt. Add the milk and butter. Stir just until combined — but not smooth. Drop mounds of dough onto the blueberries.
4. Carefully pour boiling water over dough and fruit. Sprinkle with remaining sugar.
5. Bake until the biscuits are golden brown and blueberries are bubbly, about 45 to 50 minutes. Serve warm or at room temperature.
Recipe note: Refrigerate fresh blueberries when you get them home, either in their original plastic pack or in a covered bowl or container. Be sure to wash your blueberries just before you start snacking, and eat them within 10 days of purchase. If you are using frozen blueberries in this recipe, add them before they have a chance to thaw and bake your dish immediately to prevent color leeching and streaking.
SOURCE: U.S. Highbush Blueberry Council

Roasted Salsa Verde

Roasted Salsa Verde

Roasted Salsa Verde (Photo courtesy  from "The All New Ball Book of Canning and Preserving," published by Oxmoor House, 2016)

Roasted Salsa Verde (Photo courtesy from “The All New Ball Book of Canning and Preserving,” published by Oxmoor House, 2016)

Roasted Salsa Verde is a traditional condiment that is equally delicious served with tortilla chips or as a base for enchiladas. The recipe was excerpted from “The All New Ball Book of Canning and Preserving,” published by Oxmoor House (2016).

Roasted Salsa Verde
Yield: About 3 pint jars

4 pounds tomatillos, husks removed
2 medium-size white onions, each cut into 8 wedges
2 jalapeno or serrano peppers
6 garlic cloves, peeled
1⁄2 cup fresh lime juice, about 6 limes
1⁄4 cup coarsely chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon black pepper
3 Ball pint (16-ounce) glass preserving jars with lids and bands

1. Preheat oven to 425F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Place onions, jalapeno peppers, and garlic on prepared baking sheet. Bake at 425F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.
2. Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-quart stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.
3. Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
4. Process jars 20 minutes. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
SOURCE: “The All New Ball Book of Canning and Preserving,” published by Oxmoor House (2016).

Morning Mix recipe: Apricot Glazed Grilled Chicken Wings

Morning Mix recipe: Apricot Glazed Grilled Chicken Wings

Apricot Glazed Grilled Chicken Wings (Photo courtesy National Chicken Council and ChickenRoost.com)

Apricot Glazed Grilled Chicken Wings (Photo courtesy National Chicken Council and ChickenRoost.com)

Apricot Glazed Grilled Chicken Wings from ChickenRoost.com is my Morning Mix recipe of the week. File the recipe under tailgate parties, picnics, or easy spring and summer suppers. Serve with yellow rice tossed with freshly chopped chives. Grilled lime and apricot halves add color and flavor to the plate. Apricots are in season from early May to July so check supermarket produce bins for early harvest arrivals.  Look for more meal inspirations curated exclusively for Mix105.1’s Morning Mix here at “Heather’s Florida Kitchen.”

Apricot Glazed Grilled Chicken Wings
Yield: 4 servings

4 pounds chicken wings, tips removed, and cut at the joint
1 teaspoon kosher salt
3/4 cup apricot preserves
2 garlic cloves, minced
1 tablespoon freshly chopped ginger
1/4 cup low-sodium soy sauce
1/2 teaspoon red pepper flakes
Juice from one lime, about 2 tablespoons
1 tablespoon balsamic vinegar
1/2 teaspoon cumin
2 tablespoons freshly chopped chives
Grilled lime wedges and apricot halves for serving

1. Season the wings with salt. Heat grill to medium high.
2. In the bowl of a food processor (small if available), combine the preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar, and cumin process until smooth. Stir in chives.
3. Place the wings on the grill and cook for 8 to 10 minutes. Turn, and grill for another 5 to 6 minutes. With a pastry brush or spoon, coat the wings with the apricot sauce. Cook for about 1 minute, and turn wings. Repeat on other side of wings. Cook for another 1 minute. Wings should register 170F when tested with an instant read thermometer.
4. Serve the wings garnished with grilled lime and apricot halves.
SOURCE: National Chicken Council and ChickenRoost.com

Honey and Ginger Marinated Flank Steak

Honey and Ginger Marinated Flank Steak

Honey and Ginger Marinated Flank Steak (Photo courtesy National Honey Board)

Honey and Ginger Marinated Flank Steak (Photo courtesy National Honey Board)

Honey and Ginger Marinated Flank Steak is a simple supper that uses honey in the marinade and the optional sauce. There are more than 300 unique types of honey available in the United States alone, each originating from a different floral source, according to the National Honey Board. The shades range from nearly colorless to dark brown, while flavors go from subtle to bold; even the aroma of honey can be reminiscent of the flower. As a general rule, the flavor of light-colored honeys is milder, and the flavor of darker-colored honey is stronger. When buying honey for recipes it’s important to take the flavor profile into consideration. I keep several varieties on hand. From orange blossom to tupelo, each brings its own nuances to dishes.

Honey and Ginger Marinated Flank Steak
Yield: 4 Servings

1/4 cup soy sauce
1/3 cup pure honey
2 tablespoons balsamic vinegar
1 clove garlic, minced
2 tablespoons freshly grated ginger
1/2 cup canola oil
2 pounds flank steak
Sweet horseradish sauce: (optional)
1/4 cup pure honey
1/4 cup mayonnaise
1/2 cup whipped cream
3 tablespoons prepared horseradish or more to taste
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 teaspoon balsamic vinegar

1. For the horseradish sauce, in small bowl, mix honey and mayonnaise until smooth, fold in whipped cream. Stir in horseradish, mustard, salt and vinegar. Mix well. Store in refrigerator until ready to use.
2. For the flank steak marinade, combine soy sauce, honey, vinegar, garlic, ginger and oil in a container with a tight lid. Shake to mix well.
3. Make light diagonal slashes on each side of the flank steak in a diamond pattern. Place meat in a small pan and pour marinade over it. Cover and place in the refrigerator for at least 4 hours.
4. Prepare the grill for cooking on medium-high heat. Cook the steak about 6 to 8 minutes on each side, remove from grill and let steak rest for 5 minutes. Slice thinly at a diagonal and serve with horseradish sauce.
SOURCE: NATIONAL HONEY BOARD

Buffalo-Style Beef Tacos

Buffalo-Style Beef Tacos

Buffalo-Style Beef Tacos (Photo courtesy Beef Checkoff)

Buffalo-Style Beef Tacos (Photo courtesy Beef Checkoff)

Buffalo-Style Beef Tacos from BeefItsWhatsForDinner.com is my late entry for Taco Tuesday. You can serve as directed or create a taco salad on a bed of additional iceberg lettuce. Crumble the heated taco shells on top for added texture to your salad.

Buffalo-Style Beef Tacos
Yield: 4 servings

1 pound lean ground beef
1/4 cup favorite Buffalo-style hot sauce
8 taco shells
1 cup thinly sliced or shredded iceberg lettuce
1/4 cup reduced-fat or regular prepared blue cheese dressing
1/2 cup shredded carrot
1/3 cup chopped celery
2 tablespoons freshly chopped cilantro
Carrot and celery sticks for serving
Cilantro sprigs for garnish

1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through.
2. Meanwhile, heat taco shells according to package directions.
3. Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with shredded carrot, chopped celery, and cilantro. Serve with carrot and celery sticks on the side and garnish plate with or cilantro sprigs.
Cook’s tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of doneness.
SOURCE: Cattlemen’s Beef Board, National Cattlemen’s Beef Association and the Beef Checkoff

Roasted Celery with Blue Cheese

Roasted Celery with Blue Cheese

Roasted Celery with Blue Cheese (Photo courtesy Duda Farm Fresh Foods)

Roasted Celery with Blue Cheese (Photo courtesy Duda Farm Fresh Foods)

Roasted Celery with Blue Cheese from DudaFresh.com is a great side dish or starter. Andrew Duda took his first cart of celery to market in 1926. In 1953, Duda officially launched the Dandy brand. Today the name Duda is synonymous with great produce and farming practices for more than 90 years. Celery can be diced and tossed into soups, salads and stir-fry recipes to add a satisfying crunch to any meal. All parts of celery, including the stalk, leaves and seeds are edible, according to Fresh From Florida and the Florida Department of Agriculture and Consumer Services. Florida celery season is from December through May.

Roasted Celery with Blue Cheese
Yield: 6 servings

3 Dandy celery hearts, trimmed and halved lengthwise
1 cup Dandy celery, diced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey
1 1/2 cups apple juice
1/2 cup dry white wine
5 ounces blue cheese, crumbled
1/4 cups walnuts, toasted and chopped
1/4 cups fresh parsley leaves, chopped
Coarse salt and freshly ground pepper to taste

1. Preheat oven to 450F. Bring a large pot of salted water to a boil and then add the celery halves, making sure they are covered with water. Wait three minutes and then strain and transfer the celery to a jelly roll pan or shallow baking dish.
2. Pour apple juice and wine into the bottom of the pan and drizzle the oil and honey over the celery. Season the celery with salt and roast about 25 minutes.
3. While celery is roasting, combine diced celery, blue cheese, walnuts, and parsley in a small bowl and season with pepper to taste.
4. When the celery has begun to brown, transfer the stalks to a platter and cover partially with foil to keep warm. Pour the excess roasting juices into a small saucepan and reduce over medium-high heat for 10 to 15 minutes, or until thickened.
5. Spoon blue cheese mixture over celery, drizzle with reduced braising liquid, and serve.

Mini Blueberry Scones

Mini Blueberry Scones

Mini Blueberry Scones (Photo courtesy U.S. Highbush Blueberry Council)

Mini Blueberry Scones (Photo courtesy U.S. Highbush Blueberry Council)

Mini Blueberry Scones is a good recipe to take advantage of Fresh From Florida blueberries available in April and May. Blueberry bushes can pop up all over the United States, and while 38 states grow blueberries commercially, according to the U.S. Highbush Blueberry Council. Florida is among the states that account for more than 98 percent of U.S. commercial production. The other nine states are California, Georgia, Indiana, Michigan, Mississippi, New Jersey, North Carolina, Oregon and Washington. Bonus tip for the home cook: You can freeze fresh blueberries for up to 10 months.

Mini Blueberry Scones
Yield: 16 servings

2 cups biscuit mix
1/4 cup sugar
1/2 cup milk
1 cup fresh blueberries

1. Heat oven to 375F. Lightly grease a large baking sheet.
2. In a medium-sized bowl, combine biscuit mix and sugar with a wooden spoon or spatula. Stir in milk until the mixture forms a ball.
3. On a lightly floured board, flatten dough. Pat or roll out dough to make a 14-by-7-inch rectangle. Scatter blueberries over half of the dough in a 7-inch square. Fold over remaining half of the dough. Gently press to a uniform thickness.
4. Cut dough in 4 squares (3 1/2 inches each). Cut each square diagonally in both directions to make 16 triangles.
5. Arrange mini-scones on prepared baking sheet. Bake in upper third of oven until browned on top, 8 to 10 minutes. Serve warm.
SOURCE: U.S. Highbush Blueberry Council

Sweet Southern Slow-Cooker Ham

Sweet Southern Slow-Cooker Ham

Sweet Southern Slow-Cooker Ham (Photo courtesy National Pork Board, America’s Pork Producers and the Pork Checkoff)

Sweet Southern Slow-Cooker Ham (Photo courtesy National Pork Board, America’s Pork Producers and the Pork Checkoff)

Sweet Southern Slow-Cooker Ham, a recipe from the National Pork Board, America’s Pork Producers and the Pork Checkoff, is my Morning Mix recipe of the week. It’s great for Easter Sunday, Fourth of July parties and fall tailgates. Simply file it under “entertaining” and you will have a show-stopper centerpiece for gatherings yearround. For a Sunshine State flair, you can substitute spiced rum for the bourbon and freshly-squeezed Florida orange juice for the apple cider. Look for more meal inspirations curated exclusively for Mix105.1’s Morning Mix here at “Heather’s Florida Kitchen.”

Sweet Southern Slow-Cooker Ham
Yield: 12 servings

1 fully-cooked bone-in ham (about 5 1/2 pounds)
1 cup apple cider
1/2 cup dark brown sugar
1/3 cup bourbon
1/4 cup honey
1/4 cup Dijon-style mustard
4 sprigs fresh thyme

1. Place the ham in a large slow cooker. Whisk the cider with the brown sugar, bourbon, honey and mustard. Slowly pour over the ham. Scatter the thyme sprigs into the slow cooker.
2. Cook, on high for 4 hours or on low for 8 hours, or until very tender. Remove ham to rest on a cutting board. Pass the remaining cooking liquid through a fine mesh sieve into a saucepan. Simmer for 10 minutes or until slightly reduced. Cut the ham into chunks or slices. Brush the cut pieces with the cooking liquid before arranging on a platter. Serve warm or room temperature.
SOURCE: National Pork Board, America’s Pork Producers and the Pork Checkoff

Sour Orange Pie

Sour Orange Pie

Sour Orange Pie (Photo  Cook's Country)

Sour Orange Pie (Photo Cook’s Country)

Sour Orange Pie from Cook’s Country is a great interpretation of a dessert I prefer over Florida’s iconic Key Lime Pie. Sour Orange Pie is more authentic Cracker cuisine to me. The editors of Cook’s Country say “since fresh sour oranges can be hard to find, we re-create their ultrasour, slightly bitter taste by combining fresh lemon juice with thawed frozen orange juice concentrate and bolstering the mixture with lots of orange zest and lemon zest.” Their recipe for Sour Orange Pie is among my favorites. I make a few tweaks by making a standard graham cracker crust, using extra-fine granulated sugar for its blending ease, and adding a splash of pure vanilla extract or dark rum to the whipping cream. For a video on how to prepare the pie, check out CooksCountry.com. By the way, Cook’s Country is one of my favorite magazine subscriptions and their cookbooks are fabulous.

Sour Orange Pie
Yield: 8 servings

Crust:
5 ounces animal crackers
3 tablespoons extra-fine granulated sugar
Pinch salt
4 tablespoons unsalted butter, melted
Filling:
1 (14-ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed
4 large egg yolks
2 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
1 teaspoon grated orange zest
Pinch salt
Whipped cream topping:
3/4 cup heavy cream, chilled
2 tablespoons extra-fine granulated sugar
1/2 teaspoon freshly grated orange zest

1. For the crust, adjust oven rack to middle position and heat oven to 325F. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
2. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
3. For the filling, whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
4. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.
5. For the whipped cream, whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
Cook’s Country test kitchen recipe notes: “If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.”

Eggs in a Basket

Eggs in a Basket

Eggs in a Basket (Photo courtesy American Egg Board)

Eggs in a Basket (Photo courtesy American Egg Board)

Eggs in a Basket from the American Egg Board is a great brunch recipe for anytime of the year. You can flavor to taste by substituting fresh tarragon, thyme or basil for the parsley. Also, consider adding crumbled bacon to the olive oil mixture before it is spooned into the bread holes. For Easter brunch, serve with a salad topped with Florida strawberries.

Eggs in a Basket
Yield: 6 servings

3 cloves garlic, minced
2 tablespoons freshly minced parsley
Sea salt and coarsely ground pepper to taste
2 tablespoons olive oil
1 sourdough baguette, approximately 24 inches long
6 large eggs
1/4 cup finely shredded cheddar cheese

1. Preheat oven to 400F.
2. Mix garlic, parsley, and a pinch each of salt and pepper with the olive oil. Saute in a small skillet on medium heat until garlic is just browned. Remove from heat and set aside.
3. Place a sheet of heavy duty foil on top of a baking pan. Place baguette in the center. Roll up the sides of the foil to cradle and hold the bread in place. Use a small serrated knife to cut 6 holes in top of baguette, spacing the holes evenly apart with enough depth and width to hold one egg, being careful to not cut through the bottom of the bread. Press down on the bread in the hole to make room for the egg and olive oil mixture.
4. Spoon olive oil mixture into each hole. Crack one egg into each hole. Cover baguette gently with one large piece of regular foil, creating a “tent” for the first 5 minutes of baking. Remove the tent and cook until egg whites are set, but the yolks are soft and runny, about 15 minutes. Remove pan from oven. Top surface with shredded cheese. Let cool slightly and season with additional salt and pepper.
5. Slice baguette in spaces between the eggs. Serve immediately.
SOURCE: American Egg Board