Apple Blueberry Brown Betty and Tequila Lime Chicken

I have been enjoying cooking on the weekends lately. This weekend I tried a recipe I printed off of one of my favorite blogs. Sue shares recipes every week and they are so yummy.

This weekend it was the Tequila Lime Chicken. I got the chicken drunk. This is not my photo nor my plate - I borrowed it from Sue - go here - http://oodlekadoodleprimitives.blogspot.com/2011/06/things-i-miss-tequila-lime-chicken.html and check out the recipe. I promise you will love it. But let me say that I altered the spice a little reducing the amount of chile powder and cumin.



I am enjoying the recipes using blueberries this year. I found the recipe for Jays Apple Berry Brown Betty in this issue of Food Network Magazine. Those hot dogs on the cover look so yummy and that probably why I picked up this issue.... oh but then again it was just time for another mag.

Jays Apple Berry Brown Betty

1 stick unsalted butter melted divided in half
4 golden delicious apples peeled and cored and cut into pieces
2 cups blackberries or blueberries (of course I used the blueberries)
1/2 c sugar
1 t cinnamon
1/2 t nutmeg
grated zest and juice of 1/2 lemon
2 T all purp flour
6 crushed sugar cones (ice cream sugar cones)
1/2 c packed lt brown sugar
1/2 nuts
1/2 kosher salt (I didn't use since I used salted butter)
Ice Cream or Whipped topping (optional)

Preheat oven 350. Butter a 1 1/2 quart baking dish. Toss the apples, berries, granulated sugar, 1/2 t of cinnamon and 1/4 t of nutmeg, lemon zest and juice, flour and 4 T melted butter in a large bowl. Pour half of berry mixture into the buttered casserole dish. Prepare topping - combine crushed sugar cones, brown sugar, remaining cinn and nutmeg, nuts salt and remaining butter. Put half of the topping on the berries in the pan. Add remaining apple/berries and then the remainder of the topping. Bake until the apples are soft and is brown. About 40 - 45 minutes.