It's been a Solar Green Tea kind of day! A day when the sun is shining & it's very comfy inside and outside. Remembering how great a glass of cold tea would taste, it was at that moment I realized that there was no Solar Green Tea in the fridge. Quickly, the glass pitcher was filled with cold water & 2 green tea bags added. The sunny spot in our front bow window is the place for this tea to be "brewed"! After 3 hours, my tea was ready. The tea bags were removed & the pitcher was covered. Now, it's in the fridge- chilling. It's definitely been a Solar Green Tea kind of day. Tonight our grill will be used.
a photo says it best! While looking through the window I'd been admiring the pink blossoms on our Dogwood Tree. Then walking by it, the sun was brightly shining & I had the iPhone ready. It was just perfect timing to snap a photo! Spring is here!
Sometimes there's just no foodie photo! What??!! You may think- no foodie photo. That is true- no foodie photo. Dinner happened so quickly. Instead, here's a photo taken from our driveway. Spring is here in great splendor with flowering bushes & colorful leaves popping out!
Today was a sunny warm day & our thermometer read 80°F. Such comfy weather! Definitely grilling time! A 1 Lb. Pork Tenderloin had been purchased yesterday & an opened bottle of BBQ sauce was in the fridge. Dinner was quick & easy & yummy. Bowties n Cheese, a fruit salad & slices of tender, moist, yummy grilled Pork Tenderloin.
I like Pork cooked well done (no pink), so this method of grilling a 1 Lb. piece works so well for me.
Grilled Pork Tenderloin
1 Lb. Pork Tenderloin
1/3 Cup BBQ Sauce
Rinse Pork Tenderloin under cold running water.
Place on a large platter.
Pour about 1/3 Cup BBQ Sauce on top.
Turn Pork Tenderloin over until totally coated with Sauce.
Grill on one side for 14 Minutes.
Using grilling tongs, turn Tenderloin over & grill other side until done. With our grill a Medium Heat for total of 27- 29 Minutes.
Remove from Grill & place on a clean plate.
Let sit for 5 Minutes.
Cut into slices on diagonal & serve.
While the Pork Tenderloin was grilling, the Pasta was cooking & the salad was prepared. Quickly dinner was ready. It was after dinner I realized there was no foodie photo to share.
This Sunday is a special day- Mother's Day!!! All week we have seen advertisements in the newspaper, online & on t.v. reminding us to "get something" special for your mom. "Getting something" on Sunday that is a very yummy homemade dessert would be an extra special treat!
Days are filled with much to do, so a dessert that takes care of itself in your oven is the way to go. Blueberry Delisimo topped with vanilla ice cream is oh so good! It's the dessert that does not look appealing before the baking dish is placed in the oven.
Before baking in the oven.
Then, magic occurs! While baking, suddenly there's aromas of Blueberries & Cinnamon. After the timer buzzes & the oven door is opened, Blueberry juices are bubbling on the edges of the baked cake inside the baking dish!
This dessert is definitely a family fave. Many years ago when our older son was "back home" working a late shift, he'd return home exhausted in the wee hours of the morn. Yes, every night a nutritious dinner was waiting in the fridge for him to microwave. As the story goes- One night he spied a Blueberry Delisimo first in the fridge. A spoon, a t.v. & a comfy chair were located. Spoonful after spoonful was well- delicious! Suddenly the rose colored Pyrex baking dish was e-m-p-t-y. Dinner had been cold, yummy & filling. It was dessert! From the next day on, this Blueberry dessert was named Blueberry Delisimo. It is one tasty dessert!
Ingredients 2 Cups Blueberries, defrosted & drained, if not fresh 1 Tablespoon Lemon Juice - I use Realemon. 1 teaspoon additional Flour 1/2 Cup Sugar 1 Cup Flour 1 teaspoon Baking Powder 1/4 teaspoon Salt 3 Tablespoons solid Crisco shortening 1/2 Cup Milk, can be Soy Milk _____________ Topping 1/2 Cup Sugar 1/4 teaspoon Cinnamon 1 Tablespoon Cornstarch _____________ 7/8 Cup Hot Water - boiled or microwaved for 1 and 1/2 Minutes
Preheat oven to 350°F.
Spray PAM in a glass 8"x8" pan.
Place Blueberries in pan.
Sprinkle on the Lemon Juice & the 1 teaspoon additional Flour.
In a small bowl combine Sugar, Flour, Baking Powder & Salt.
Add solid Crisco shortening. Blend with pastry blender.
Add Milk, stir together.
Place spoonfuls of mixture over Blueberries. Then, spread mixture over Blueberries.
In another small bowl, combine additional Sugar, Cinnamon and Cornstarch. Sprinkle over batter.
Heat water. Pour water over entire mixture in pan, making sure all dry ingredients are covered with water.
Bake at 350°F for 55- 60 Minutes - until brown on top. (Use a cake tester, too.)
When serving, place the berries on the top in dessert dishes. Top with a scoop of vanilla ice cream.
Cover and refrigerate any leftover dessert.
***I've been asked about the unusual 7/8 Cup of water. The reason: When I used 1 Cup, the blueberry juice bubbled up and my oven was a mess. When using 3/4 Cup water this dessert was too dry. My solution - 7/8 Cup easily measured with my Pyrex liquid measuring cup worked well. :)
This is one mighty fine dessert to share with your Mom!