Recipe: Blueberry Serrano pork chops

When I’m cooking for myself, I usually take one of two extremes — scrounge for leftovers or make something new and off-the-wall. Tonight, as a new dusting of snow started to fall, I chose the latter. My taste buds were calling for sweet and spicy. I had the Red, White and Blueberry BBQ burger at Scotty’s Brewhouse on Friday night, but it left my taste buds wanting something similar, but spicier. After that monster of a meal, I also needed something healthier — the boneless pork chops in my freezer fit the bill.

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Recipe: Creamy rotisserie chicken soup

When my son shared with me that cream-based soups were his favorite kind, I thought to myself, I guess I can always learn. All of the soups I’ve made in the past are chicken or beef broth-based and cooking with milk has always left me apprehensive.

I decided the best approach would be to treat the soup as broth-based to start, then add the cream near the end.

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Recipe: Spicy butterbean soup

I love walking into the grocery with a general idea and improvising from there. Knowing that I’d be home for the week between the holidays, soup was in order. I had some chicken sausage in the freezer and onion in the pantry, so I started with that as my base inspiration.

Beans, yeah, white beans. Let’s do butter beans.

Stock or tomato based? How about both? Chicken stock and crushed tomatoes.

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Making fresh serviceberry sauce

This spring, the serviceberry (Amelanchier arborea) in the back border has produced a prolific crop of berries, so many that a steady stream of cardinals, robins and other birds hasn’t been able to strip the tree bare of ripe berries before we humans get a chance for harvest.

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