Mom's Award-Winning Blackberry Pie

One of my favorite things about going home during summer (besides escaping LA traffic) is the bountiful orchard that is ready for harvest!  From plums and apples to pears and blackberries, our property becomes filled with fresh fruits that you just can’t get living in a big city.  When I was younger, a family friend would host their annual blackberry pie contest every summer and throughout the years my Mom perfected her blackberry pie recipe, finally winning the coveted, “Best Tasting Blackberry Pie” title.

I hope you enjoy this sweet treat as much as our friends and family do!

Mom’s Award-Winning Blackberry Pie

1 package Pillsbury refrigerated pie dough (for top and bottom)
4-5 cups fresh blackberries

1 tbsp chopped cold butter

1 egg white

½ cup sugar

¼ cup Tapioca

½ grated lemon peel

Step 1: In a large bowl gently combine blackberries, sugar and tapioca making sure not to crush any of your berries.

Step 2: Place pie dough round to the bottom of pie pan and fill with blackberry mixture.

Step 3: Sprinkle berries with chopped butter and grated lemon peel.

Step 4: Cover berries with additional pie dough, pinching together the bottom and top to create a scalloped effect.

Step 5: Brush top of pie with egg white and sprinkle with granulated sugar.

Step 6: Place pie in a 350-degree oven and bake for approximately 30 minutes.  The pie is ready when the crust turns golden brown.

Tip: You may cover outside edges of pie with foil to prevent crust from over cooking.

***Serve with a generous scoop of vanilla ice cream for a “berry yummy” dessert.

What are your tips and tricks for a scrumptious blackberry pie?

Pesto Bruschetta

I love a good appetizer and if I’m able to incorporate fresh produce into an Italian pre-dinner treat, I’m all for it!  Whenever my family and I go to an Italian restaurant we always start with bruschetta.  Over the years, my Dad has taken traditional brushetta and transformed it into something even more delicious - with pesto.  I hope you enjoy this little bite of heaven that my family can’t get enough of.

Pesto Bruschetta

1 baguette

4 small/medium vine ripened tomatoes

¼ cup pesto

¼ cup cheese (my favorite is the Quattro Formaggio cheese blend from Trader Joe’s, but a simple Parmigiana-Reggiano will do)

1 garlic clove, finely chopped

1 handful fresh basil, finely chopped

1 tbsp extra virgin olive oil

salt and pepper to taste

Step 1: Begin by cutting your baguette into 1 inch slices and place on cookie sheet.

Step 2: Generously spread pesto onto sliced baguette and sprinkle each slice with cheese. 

Step 3: Place your baguette slices into a preheated 350-degree oven.  Bake until cheese is golden brown and baguette slices are crisp on the edges (you may need to broil for the last minute).

Step 4: In a medium bowl, combine tomatoes, basil, garlic, olive oil, salt and pepper until well incorporated.

Step 5: Place tomato mixture on top of your crisp pesto and cheese baguette slices.  Voila, gourmet pesto brushetta! 

What’s your favorite Italian appetizer?

Appetizer Spotlight: Fig Baked Brie

Last time I was at home my Mom was raving to me about this delicious and super simple baked Brie she had at a friend’s house.  Needless to say, I was determined to give it a try.  The great thing about this appetizer is how easy it is to prepare and serve.  The sweetness of the fig nicely complements the saltiness of the cheese (my mouth is already watering.)  If you plan on bringing it as an appetizer beware, it disappears quickly!

Baked Brie with Fig Jam

1 Brie cheese round

1-2 tbsp Fig Jam

1 can Pillsbury crescent roll dough

Step 1: Carefully slice the Brie round exposing the soft cheese center.  You should now have two rounds.

Step 2: Generously spread fig jam onto Brie rounds then put rounds back together. 

Step 3: Unroll Pillsbury crescent roll dough and tear dough in half along the serrated line.  You should have two dough squares.

Step 4: Place Brie cheese round on dough, placing the second piece of dough on top.  Gently fold corners so that the dough covers the entire Brie.

Step 5: Place Brie on a cookie sheet and into your preheated 350-degree oven.  Bake until dough is golden brown and flaky.

***Serve with your favorite crackers for a spreadable and tantalizing appetizer.

How do you like serving Brie cheese?

Super Simple Stuffed Shells

I may be a little late on the “shell game” but I recently discovered another great and simple meal go-to: stuffed shells.  I’m always looking for a super quick meal that I can whip up on a weekday using things I have sitting in my fridge.  The recipe I included below is scrumptious and can be easily modified to use whatever you have sitting around in the fridge. 

This meal can also be prepared ahead of time so all you have to do is pop it into the oven and voila!

  

Super Simple Stuffed Shells

14-18 jumbo pasta shells

2 cups vodka cream pasta sauce (feel free to use any kind of sauce, this is just my favorite) 

4 oz cream cheese

1 ¼ cups grated Parmesan cheese (1 cup for filling and ¼ cup for topping)

3 heaping tablespoons of pesto (I love the pre packaged pesto from Trader Joe’s)

2 cups cooked, shredded chicken (I tend to use a rotisserie chicken from the grocery store.  It’s easy and affordable!)

2 cloves minced garlic

Step 1: Cook pasta shells as directed on package only until they are al dente.

Step 2: In a bowl, combine cream cheese, Parmesan cheese (reserve the ¼ cup for topping), pesto, chicken and garlic.

Step 3: Pour pasta sauce into baking dish, lining the bottom.  Use the filling mixture from above to stuff your pasta shells and place on top of sauce.  Sprinkle with remaining Parmesan cheese.

Step 4: Place the stuffed shells into your preheated 350-degree oven for about 30 minutes. Enjoy.

***Toss a simple green salad to serve alongside and you are set to enjoy a great meal!