Blueberry Hand Pies

Crust (I used one roll of the Pillsbury ready made crust)
2 cups of fresh blueberries
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup sugar
1/4 teaspoon salt
1 large egg + 1 teaspoon of water - whisked together
1 tablespoon sugar for topping

Preheat oven to 375 degrees.  Roll out the dough and cut into 6 rectangles.

In a bowl mix the blueberries, lemon juice, lemon zest, 1/4 cup of sugar and the salt and toss that all together.  Then in the middle of each rectangle put a spoonful of the blueberry mixture.  Before folding over brush the edges with water to help once you do fold them over.

Then fold them over and make sure you press the edges together.  Brush each one with the egg wash and then top with a little sugar and cut 2 slits in the top of each one.

Then spray a cookie sheet with PAM and then place them on there and bake for 30 minutes, rotating them half way through.  Once cooked transfer to a wire rack and then either serve warm or room temperature.

Enjoy!!!!

Pickled Okra Stuffed With Pimento Cheese

Use about 1/2 to 1 cup of my pimento cheese recipe that I posted yesterday
1 jar of mild pickled okra


Cut the pickled okra in half and scoop out the seeds
Then put a little bit of pimento cheese in each one
Garnish with smoked paprika

Super easy and a great appetizer to take over to someones house for a BBQ.

Enjoy!!!!

White Cheddar Chive Pimento Cheese

6 ounces of shredded white cheddar
6 ounces of shredded cheddar (I used reduced fat)
1/3 cup plus 1 tablespoon of Mayonnaise (I used reduced fat)
1-4 ounce jar diced pimento, drained and rinsed
1/3 cup chives, chopped
1 tablespoon Dijon mustard
1/4 teaspoon of ground white pepper
1/4 teaspoon of ground black pepper

In a large bowl mix mayonnaise, pimento, chives, dijon, and both peppers-mix well and then add the cheeses and fold together.  Make sure all is mixed together really well.  Cover and put in the fridge for 15 minutes to let flavors marinate together and then serve with crackers, veggies, or whatever you like.

Enjoy!!!!

Pasta Caprese - Cold Pasta Salad

1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
salt and pepper to taste
1 1/2 pounds cherry tomatoes, cut in half
1 pound of pasta, I used Penne
12 ounces fresh Mozzarella, cut into 1/2 inch pieces
1/2 cup of fresh basil, chopped

In a mason jar mix the following - olive oil, lemon juice, shallot and garlic - then season with salt and pepper.  There is your dressing.

Then in a large pot boil water and cook the pasta, then drain the pasta and run cold water over it to stop the cooking.

In a large boil add the cooled pasta, tomatoes, mozzarella and basil - then add the dressing, stir together really well and season with salt and pepper if you think it needs it.

Then put in the fridge for a bit and then when ready to serve stir once more.

Enjoy!!!!