Uncle Bill's Recipe Book
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    Chipotle-Grilled Chicken Breast W/ Blueberry-Peach Salsa, Chile Sauteed Spinach, & Rice Pilaf


    • Chile-Sautéed Spinach (recipe here)
    • Rice Pilaf (recipe here)

    Marinated chicken:

    • ¼ cup Olive oil
    • ¼ cup, Blueberries, fresh
    • 3 Tbsp, Blueberry juice
    • 4 tsp, Chipotle en adobo
    • 1 Tbsp, Garlic, minced
    • 1 Tbsp, Oregano, minced
    • 2 Tbsp, Lime juice
    • ½ tsp, Kosher salt
    • 8 ea, Chicken breast, skinless

    Blueberry salsa:

    • 1 cup, Blueberries, fresh
    • ½ cup ,Peaches, frozen diced
    • 2 Tbsp, Olive oil
    • 2 Tbsp, Lime juice
    • 1 Tbsp, Shallot, minced
    • 1 Tbsp, Serrano pepper, stemmed and seeded, minced fine
    • ½ tsp, Kosher salt
    • ¼ tsp, Cayenne pepper


    • For the marinade: Combine the olive oil, chipotle peppers, blueberries, juice, garlic, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
    • For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
    • To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
    • Serve chicken sliced over a bed of rice pilaf and sautéed spinach, garnished with the blueberry salsa.

    Yield: 8 portions

    Source: CiaProChef.com


    Blueberry Chutney

    Try using this sauce on sandwiches or any recipes that include ham, chicken, or turkey.

    Highbush Blueberry CounsilIngredients

    • 4 cups frozen or fresh blueberries
    • 1 can (16 ounces) whole berry cranberry sauce
    • ¼ cup sugar
    • 3 tablespoons balsamic vinegar
    • 1-½ teaspoons grated orange peel
    • 1 teaspoon ground ginger
    • ¼ to ½ teaspoon crushed red pepper
    • ¼ teaspoon ground black pepper


    1. In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers
    2. Bring to a boil
    3. Boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes
    4. Pour into clean jars
    5. Cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer’s directions, or place in covered plastic containers and freeze
    6. Serve with roasted or grilled turkey, chicken or pork, if desired

    Number of servings (yield): 3

    Source: Highbush Blueberry Council


    Grilled Chicken Salad with Fresh Blueberries, Pecans and Honey-Poppy Vinaigrette

    Highbush Blueberry CounsilIngredients:

    • 2 skinless, boneless chicken breasts, 8 ounces each
    • 1 clove garlic, minced
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon ground black pepper, divided
    • 1 cup pecans
    • 1/2 cup balsamic vinegar
    • 1/2 cup white balsamic vinegar
    • 1/4 cup honey
    • 2 tablespoons Dijon mustard
    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons poppy seeds
    • 6 ounces arugula
    • 6 ounces spinach
    • 2 cups fresh blueberries
    • 1/2 cup crumbled blue cheese or feta


    1. Heat grill or grill pan to medium-high.
    2. Sprinkle chicken with garlic, 1/4 teaspoon each of the salt and pepper.
    3. Grill until internal temperature reaches 165°F, about 8 minutes per side; set aside to cool.
    4. Heat oven to 375°F. Spread pecans on a cookie sheet; bake until fragrant, 5 to 7 minutes.
    5. In a mixing bowl, whisk the balsamic, white balsamic, honey, mustard and remaining salt and pepper.
    6. Continue whisking while gradually adding the olive oil. Stir in the poppy seeds; set aside.
    7. With two forks, shred the chicken.
    8. In a large salad bowl, toss the arugula and spinach with about ½ cup of the vinaigrette.
    9. Top with chicken, blueberries, cheese and pecans and toss gently.
    10. Reserve remaining vinaigrette for another use.

    Quick notes

    Number of servings (yield): 8 portions

    Source: Highbush Blueberry Council


    Dried Blueberry Granola & Yogurt Parfait w/ Blueberry & Mango Salad

    Highbush Blueberry Counsil

    By Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone

    Blueberry Salad Ingredients

    • Blueberries, fresh: 2 cups
    • Mango, peeled and diced ¼”: 1 cup
    • Honey: 2 Tbsp
    • Lemon juice: 1 Tbsp
    • Mint, minced: 1 Tbsp
    • Vanilla extract: ½ tsp
    • Kosher salt: ¼ tsp

    Parfait Ingredients

    • Greek-style yogurt: 8 cups
    • Dried Blueberry Granola: 4 cups (recipe follows)
    • Fleur de sel: for garnish
    • Mint sprigs: for garnish
    • Instructions


    1. For the blueberry salad: Combine all the components and toss to combine
    2. Let stand for 15 minutes to meld the flavors
    3. Arrange 8 individual parfait cups or little glass bowls on the counter
    4. Spoon ½ cup of the yogurt into the bottom of each parfait cup and spoon ¼ cup of granola over the yogurt
    5. Top each with 2 tablespoons of the blueberry salad
    6. Repeat with yogurt, granola, and salad and garnish with mint and fleur de sel
    7. Serve chilled
    8. Number of servings (yield): 8

    Source: Highbush Blueberry Council


    Good-for-you Goodies: Healthy Blueberry and Lemon Muffins 

    Looking for a way to eat healthily without succumbing to food boredom? We can't get enough of local food blogger Kaidi Piiriste's clean eating blog. We asked Kaidi to share her most popular recipes.

    Healthy Blueberry and Lemon Muffins 

    "These super healthy and tasty muffins are dairy, sugar, gluten and grain free. A truly healthy option for people with food intolerances or dieters, I love that they taste really lemony and the texture is really soft. If you're not a big lemon lover you can leave it out but you can’t go wrong with these muffins and everybody will love them."

    Makes 6 large muffins


    • 3 eggs

    • 1/4 cup coconut oil, melted

    • 1/4 cup almond milk

    • 1 tsp vanilla extract

    • 1/4 cup honey

    • 1 tsp of lemon zest

    • Juice of one lemon

    • 1/2 cup coconut flour

    • 1/2 tsp salt

    • 1/4 tsp baking soda

    • 150 g blueberries



    1. Preheat oven to 180 degrees.

    2. Mix all wet ingredients in one bowl and all dry ingredients in another.

    3. Mix the dry ingredients with the wet ingredients and fold in the blueberries.

    4. Fill each muffin tin to the top. I use a silicone muffin tray. If you use a steel tray, grease the molds with coconut oil before you fill them with dough.

    5. Bake about 25-30 minutes or until lightly browned.

    6. Allow to cool before removing from the muffin tin.