Peak Season + Favorite Dishes

The kind people at Peak Season were nice enough to send me a sampling of their healthy, 100% all-natural dried fruits and vegetables a few weeks back and I loved the excuse to make two of my all time favorite berry meals with their products!
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The fruits and veggies are super easy to use – simply rehydrate them in water and throw in your recipes.  I made my all time favorite, totally divine blueberry coffee cake for breakfast before mass on Sunday, substituting Peak Season dried blueberries for the frozen variety I typically use.  No matter what kind of berries YOU use, you simply must add this to your breakfast repertoire.  It’s yummy enough for company and travels well too!!


And for supper the one night last week that we didn’t have baseball, I made one of our favorite, although involved, suppers – Cranberry Almond Chicken.  I substituted the super aronica berry for the cranberries and it was ah-mazing!!

 

Granite Steps Country Blueberry Coffee Cake
1/2 cup (1 stick) butter, melted
1   12-ounce can buttermilk biscuits
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 cup quick-cooking rolled oats
1 1/2 cup fresh or frozen blueberries
1/2 cup granulated sugar
Preheat oven to 375 degrees.  Generously grease a 9-inch square baking dish.  In a small bowl, combine brown sugar and cinnamon and mix well with a fork.  Separate biscuit dough into 10 biscuits.  Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture.  Arrange in a single layer in baking dish.  Sprinkle with 1/2 cup of the oats.  Combine blueberries and granulated sugar in a bowl and toss to coat.  Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats.  Drizzle melted butter on top.  Bake for 20 minutes (NOTE: Mine always takes 40 minutes so I think this must be a mistake in the recipe) or until cake is golden brown and center is done.  Cool for 20 minutes.  Serve warm.
Original Source: Paula Deen


Cranberry Almond Chicken

4 boneless, skinless chicken breasts (2 lb)
2 shallots
1 leek
3 tablespoons unsalted butter
1/2 cup cider vinegar
1/2 cup maple syrup
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1/2 cup panko bread crumbs
1/3 cup slivered almonds
1/4 teaspoon kosher salt
1/8 teaspoon pepper

1. Preheat oven to 450°F. Coat 2-quart baking dish with cooking spray. Place chicken in dish; bake 20 minutes. While chicken bakes, chop shallots coarsely; slice bulb and lower leaves of leeks finely (1/2 cup). Place butter in small bowl to soften.
2. Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium-high.
3. Reduce heat to medium-low; cook 10 minutes or until liquid is thickened and has reduced by about one-half. Stir remaining ingredients into butter until blended to make topping.
4. Remove chicken from oven. Pour hot maple sauce evenly over chicken; sprinkle with cranberry topping. Bake 5–10 more minutes or until chicken is 165°F. Serve.

Original Source: Publix Apron's Simple Meals


I’ve been making both of these dishes for as long as I can remember.  I love a good no-fail always delish recipe!
xoxo