Uncle Bill's Recipe Book
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    All-American Chicken Blueberry Salad Platter

    High Bush Blueberry CouncilIngredients:

    • 1⁄3 cup bottled vinaigrette dressing
    • 1 tablespoon orange marmalade
    • 1 tablespoon reduced fat mayonnaise
    • 2 cups ½-inch cubes cooked chicken breast
    • 2 cups blueberries
    • ½ cup ½-inch cubes red bell pepper
    • 2 small scallions, sliced (about 3 tablespoons)
    • Salt and ground black pepper
    • 4 large slices whole grain country bread
    • 4 slices (¾-inch thick) iceberg lettuce (cut crosswise through center of head)
    • 8 to 12 thin crosswise slices tomato 


    • In a large bowl, combine vinaigrette, marmalade, and mayonnaise
    • Set aside 2 tablespoons
    • Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl
    • Add salt and pepper to taste
    • Place one slice toast on each of 4 dinner plates
    • Divide salad onto toast 

    Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing



    Blueberry Chicken Chopped Salad

    High Bush Blueberry Council

    Fresh, tangy, healthy and filling – what more could you want from a salad? This blueberry chicken chopped salad is perfect for a nutritious lunch or hearty dinner. Heading to a cookout or potluck? Take a bowl of this blueberry chicken chopped salad for a dish that’s sure to leave your friends and family’s taste buds tingling. Courtesy of Gimme Some Oven.



    • 2 boneless, skinless chicken breasts
    • Salt and pepper
    • 1 tablespoon olive oil
    • 1 head Romaine lettuce, finely chopped
    • 1 pint (2 cups) fresh blueberries
    • 1 cup roughly-chopped toasted pecans
    • 2/3 cup diced red onion
    • 1/2 cup blue cheese (or any soft cheese)
    • Dijon vinaigrette (see below)

    Dijon Vinaigrette

    • 1/3 cup olive oil
    • 3 tablespoons red wine vinegar
    • 2 teaspoons honey
    • 1 teaspoon Dijon mustard
    • Pinch of salt and black pepper

    To make the salad:

    Season chicken breasts on both sides generously with salt and pepper.

    1. Heat oil in a large sauté pan over medium-high heat.  Add chicken breasts and cook for 4-5 minutes per side, until the chicken is cooked through and no longer pink inside.
    2. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes.  Then chop into small, bite-sized pieces.
    3. Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine.  Serve immediately.

    To make the vinaigrette:

    Whisk all ingredients together until combined.



    Gluten-Free Blueberry Banana Loaf

    High Bush Blueberry Council

    Recipe Courtesy of Jennifer Chong



    • 1 1/2 cups blueberries
    • 4 bananas, sliced (ripe bananas are best)
    • 4 eggs
    • 1/2 cup almond butter
    • 1/4 cup agave syrup
    • 3 tablespoons coconut oil, melted
    • 1 teaspoon lemon rind
    • 3 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • 1 cup coconut flour
    • 2 teaspoons cinnamon
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt


    1. Preheat the oven to 350º. Grease a 9- by 5-inch loaf pan with coconut oil. Rinse and thoroughly dry blueberries; set aside 1/4 cup large berries. 2. In a blender combine bananas, eggs, almond butter, agave syrup, coconut oil, lemon rind and juice, and vanilla and mix well. 3. In a medium-size bowl, stir together the coconut flour, cinnamon, baking powder, and salt. Add banana mixture and stir just until dry ingredients are incorporated. Fold in all but reserved blueberries. 4. Transfer batter to prepared pan; this will not rise as much as a regular loaf so don’t worry about filling it too high. Arrange reserved blueberries on top and press gently into batter (covering about 1/4-inch of berry). 5. Bake 55 to 60 minutes, until a toothpick inserted in center comes out clean. Cover loosely with a sheet of aluminum foil after 40 minutes to prevent over-browning. Remove from oven and transfer to a cooling rack. Cool 10 minutes before slicing.

    Number of servings (yield): One nine-inch loaf



    Blueberry Pancakes with a Side of Blueberry-Glazed Bacon

    High Bush Blueberry Council


    • 1 cup blueberry puree, purchased (or use recipe below)
    • 3/4 cup pure maple syrup
    • 1 pound sliced bacon
    • 1-½ cups all-purpose flour
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1-1/4 cups buttermilk
    • 1/2 cup milk
    • 2 large eggs, lightly beaten
    • 3 tablespoons melted butter
    • 1 cup fresh or frozen blueberries

    Blueberry Puree

    • 2 cups fresh or frozen blueberries
    • ½ cup water


    1. Heat oven to 350°. In a small bowl combine blueberry puree and maple syrup; remove ½-cup of the mixture and set aside.
    2. Separate bacon slices and place on a rack over a rimmed baking sheet; bake 10 minutes. Remove from oven and brush both sides of the bacon slices with the reserved ½-cup of blueberry-maple mixture. Bake until bacon is crisp and glaze is set, 5 to 10 minutes longer. Cover bacon with foil to keep warm.
    3. In a medium bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl stir buttermilk, milk, eggs and melted butter.  Add to the dry ingredients; stir just until combined (do not over mix; a few lumps will remain).
    4. Rub a large nonstick skillet with oil just to coat and heat over medium heat.  Ladle batter onto skillet, using ¼-cup batter for each pancake. Dot each with several blueberries. Cook until bubbles break on the surface, 2 to 3 minutes. Flip and cook until lightly browned, 1 to 2 minutes more. Repeat with remaining batter. Serve with the remaining blueberry-maple syrup mixture and blueberry glazed bacon.


    In a small saucepan, simmer blueberries and water until blueberries begin to pop and release juice, about 5 minutes. Drain blueberries, reserving juice. Place cooked blueberries in a blender or food processor and blend until smooth, adding small amounts of juice, as needed. Yield: 1 cup

    Number of servings (yield): 6

    Preparation time: 20 minutes

    Cooking time: 15-20 minutes



    Blueberry Chipotle Barbecue Chicken Wings

    High Bush Blueberry Council

    Recipe by Ai Ping Sia, “Curious Nut” Blog

    A little sweet, a little spicy, blueberry chipotle barbecue chicken wings are full of flavor. Try them as a game day tailgating recipe or enjoy it as an appetizer to share. However you enjoy them, blueberry chipotle barbecue chicken wings are the perfect addition to your get-togethers this season.


    Chicken Wing Ingredients

    • 4 pounds chicken drumettes and wings
    • 1/2 cup unbleached all­-purpose flour
    • 1/4 cup cornstarch
    • 3 teapoons salt
    • 1 teaspoons garlic powder
    • 1/2 teaspoons black pepper

    Blueberry Chipotle Barbecue Sauce Ingredients

    • 1 tablespoon vegetable oil
    • 6 shallots sliced
    • 2 garlic cloves, minced
    • 1 teaspoon minced ginger
    • 3 cups frozen blueberries
    • 4 tablespoons maple syrup
    • 4 tablespoons molasses
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon ketchup
    • 1 tablespoon Dijon mustard
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1/8 teaspoon all spice
    • 1/8 teaspoon nutmeg
    • 1/8 teaspoon cinnamon
    • 1­-2 Chipotle peppers from can
    • Salt and black pepper to taste


    1. Preheat the oven to 500°F with the oven rack set on the upper middle level. In a wide, shallow bowl, whisk together the flour, cornstarch, salt, garlic powder and black pepper.
    2. Coat each wing with flour mixture and place them on a lightly greased rimmed baking sheet. Spray wings with cooking spray; bake for 25 minutes.
    3. In the meantime, heat a pan over medium high heat. Add vegetable oil. When the pan is hot, fry the shallots until lightly browned; add garlic and ginger, frying until they turn light brown.
    4. Add the rest of the ingredients for the sauce (except the chipotle pepper, salt and black pepper); bring to a boil.
    5. Turn heat to low and simmer covered for 10-12 minutes. Set aside.
    6. Once mixture has cooled, pour into a blender along with the chipotle pepper. Blend until smooth.
    7. If sauce is too thick, add a touch of water; season with salt and black pepper.
    8. Remove wings from oven and toss with sauce. Serve immediately.

    Number of servings (yield): 15-18


    Per Portion:

    670.8 calories

    34 g carbohydrates

    38.5 g fat

    9.75 g saturated fat

    43.2 g protein

    17.1 g sugar


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