Blueberry Crumb Bars

Blueberries are one of the best fruits of the summer.  Since summer is winding down and I bought a 5 pound box of blueberries, I figured it's time to use them up and bake some blueberry goodness.  It's hard to believe it's already Labor Day weekend and soon the leaves will be falling.  These blueberry bars will be the perfect treat to bring to a picnic in the park tomorrow and to start the long holiday weekend.  

This recipe is for a 9 x 13 pan.  I cut all the ingredients in half and used 

an 8 x 8 pan and it turned out great.  

Crumb Ingredients

3 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking power

1/4 teaspoon salt

1 cup cold unsalted butter cut into cubes

1 egg

Blueberry Filling Ingredients

4 cups fresh blueberries

1/2 cup granulated sugar

4 teaspoons corn starch

Juice of one lemon

Preheat oven to 375 degrees.

In a large bowl, mix together the flour, sugar baking powder and salt to make the crumb mixture.  Add in the butter and use a fork or pastry blender to combine, then add the egg.  Press half of the crumb mixture into a greased 9 x 13 pan.

In a separate bowl combine the sugar, corn starch and lemon to make the blueberry filling.  Add in the blueberries.  Pour the blueberry filling into the pan and spread evenly over the crust.  Crumble the remaining dough over the blueberry filling.  Bake the bars for 45 to 50 minutes.  Let the bars cool, then dig in.

Thanks to Brown Eyed Baker for this delicious recipe!

Flank Steak Tacos with Cilantro Lime Marinade

Since it's so hot outside today and summer is here for at least this week, 

I felt the need to grill steak and make some tacos. 

Marinade Ingredients

2 pounds of flank steak 

Juice of 1 lime

1 garlic clove

Handful of cilantro

1/3 cup of olive oil

2 teaspoons of honey

1/2 teaspoon chili powder

1/2 teaspoon red pepper flakes

Salt and pepper

Taco Ingredients

Marinated Steak

Tortillas

Pico de Gallo

Avocado 

Cilantro

In a small food processor combine the garlic, lime, and cilantro.  Add in the remaining marinade ingredients to the cilantro lime mix and process until fully blended.  Cover the meat with the marinade and let sit for at least half an hour before grilling.  Cook the meat on medium-high heat for about 6 to 10 minutes on each side or to the temperature that you prefer.

Assemble the tacos with whatever toppings sound good to you.  I added pico de gallo, avocado, and cilantro and made my tacos with corn tortillas.  Enjoy.

This original recipe can be found at Eat Live Run.