Bon Appetit -- Grilled Salmon with Quick Blueberry Pan Sauce

Prep: 40 mins
total time: 45 mins
Calories: 400
Fat: 18g
Servings: 4

This one was a hit. Totally loved the wild blueberries I found out at Wilson Farm in Lexington (they had the blueberries in from some small-time farm in Maine). The blueberry sauce was sweet and a tiny bit tangy and really complimented the fish.

I didn't have salmon steaks, so I just used regular salmon cuts, but it still came out fantastic. I also didn't grill the salmon, just stuck it in the oven and still the flavor was pretty tasty. I

For a complimentary side-dish and grain, I put the fish and sauce atop some regular, unflavored, couscous. It also provided some contrast in texture which was nice. I couldn't really detect the mint flavor, however, in the dish, but it did make for a pretty garnish!

For the full recipe click through to Bon Appetit.

Bon Appetit -- Blueberry Cobbler with easiest-ever Biscuits

Prep time: 30 minutes
Total time: 1 hour, 10 minutes
Calories: 387
Fat: 10g
Servings: 6

I made half this recipe for me and my parents and I have to tell you it's a giant FAIL. Maybe it's because I was thinking ice-cream and sweet cobbler rather than this strange sour cream taste they had going on in this recipe. Either way I would say it was a miss.

For full recipe click through to Bon Appetit.

Scrambled eggs stuffed Poblano peppers

Serving size: 2
Time to prep: 15 mins
Time to cook: 25 mins

Ingredients:
* 3 teaspoons olive oil or extra virgin olive oil
* 1/4 cup chopped green or yellow onion
* 2 small garlic clove, one chopped, one pressed/crushed
* 1/4 teaspoon dried oregano
* dash of paprika
* 1/8 teaspoon chili powder
* salt and pepper to your liking
* 2 small-medium Poblano peppers
* 3-4 eggs, scrambled
* Zatarain's Spanish Rice mix, little less than 1/2 cup (already prepared)
* 1/2 cup of queso fresco or cheese of liking

Directions:

Roast Poblano peppers in toaster oven at 350 degrees with a teaspoon of the olive oil on top as well as the crushed garlic clove for the 25 minutes. (Cook rice mix as well if not already prepared).

About 20 minutes into roasting peppers, put the rest of the olive oil in a medium cooking pan over medium heat and add onions, chopped garlic and cook until onion is soft (about 2 minutes).

Add scrambled eggs and mix in the oregano, paprika, chili powder, salt and pepper. Cook thoroughly (about 5 minutes or until egg is completely cooked). Add in already cooked rice mix and stir until mixed in with eggs. Turn heat off and sprinkle with cheese.

Take peppers out of the oven and spoon in egg/rice mixture. Top with light or regular sour cream if you want and serve.