Local produce is still looking better than ever this week but a lot of us grocery shoppers get stuck in the same routine getting the same meals and buying the same snacks week after week. Blackberries should NOT be the fruit that you are missing out on! These delicious berries are perfect on their own, made into a dessert, or even to marinate a chicken.
Antibacterial in blackberries can prevent gum inflation and infections
Blackberries have 32% of daily Vitamin K needs, creating healthy and strong bones. They are also great for bone development, making them a great snack for kids.
Anthocyanins in berries of the Rubus genus, including blackberries, can reduce the oxidation of low-density lipoprotein by 50% lowering cholesterol and risk of heart disease
Blackberry Chicken (Tasteofhome.com)
- 2 tablespoons plus 1/2 cup fresh blackberries, divided
- 1/2 cup reduced-sodium chicken broth, divided
- 2 tablespoons brown sugar
- 2 tablespoons white wine vinegar
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 3/4 teaspoon paprika, divided
- 1/4 teaspoon ground cumin
- 6 boneless skinless chicken breast halves (5 ounces each)
- 4-1/2 teaspoons minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
- Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
- Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
- Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.
Blackberry Oatmeal Cookies (butterwithasideofbread.com)
- 1 cup butter softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cups flour + 2 TBSP flour divided
- 1/2 tsp baking soda
- 1 tsp salt
- 3 cups quick oats
- 1 cup white chocolate chips
- 1 cup blackberries quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)
- Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
- Combine the 1 1/4 cup of flour, baking soda and salt in a separate bowl and then add to the creamed mixture, mixing just enough to combine.
- Gently mix in the oats and white chocolate chips.
- Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn't do that step this time around and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.
- Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325. Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!
5 Minute Berry Frozen Yogurt (gimmedelicious.com)
- 2 cups frozen berries
- 1/2 cup plain yogurt low-fat, greek, or full fat
- 2 tablespoons honey
- 1 tsp lemon or vanilla optional
- In your food processor or blender, add frozen berries, yogurt, and honey. Blend for 2 minutes or until the mixture is creamy.
- Serve soft or transfer to an airtight freezable container and freeze for at least 3 hours or overnight. Store it in the freezer for up to 2 weeks.
