Turtle Ice Cream Pie...who wouldn't like this? 
Candy turtles (chocolate-covered caramel and pecan candy), whipped cream, vanilla ice cream, more chocolate, more whipped cream, all in one dessert. It makes me shudder!  Plan to make this at least one day in advance.

http://www.bonappetit.com/recipes/2009/03/turtle_ice_cream_pie

Superfood: Blueberries.

They are low in calories and high in antioxidants and also protect against short-term memory loss. So run to your farmers' market and pick-up a basket of blueberries before you forget!

Blueberry Oatmeal Muffins
This family favorite gets a twist with the addition of whole wheat flour and oatmeal.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1142034&adsqs=raid:1901081

Blueberry-Orange Parfaits
This is a great snack for your kids and comes together in just a few minutes. 
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1898513&adsqs=raid:1901081

Blueberry-Chipotle Chutney
Use this chutney as a barbecue sauce or spread it on a tortilla, topped with grilled chicken and goat cheese.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1087072&adsqs=raid:1901081

• extra-virgin olive oil

• 1 large fennel bulb, trimmed, halved, very thinly sliced

• 2 blood oranges, peeled and thinly sliced

• 2 heads of escarole, trimmed

• Kosher salt and freshly ground black pepper

• Parmesan cheese, shaved

Preparation:
Combine fennel, oranges, and escarole in a medium bowl;  drizzle with olive oil, and season with salt and black pepper.  Serve immediately.

Spicy Chipotle Shrimp Salad: Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.

Serves:  4

• 1 1/2 pounds peeled and deveined large shrimp

• 1/8 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 1/4 cup finely chopped celery

• 2 tablespoons finely chopped red onion

• 2 tablespoons chopped fresh cilantro

• 3 tablespoons mayonnaise

• 1 tablespoon chopped chipotle chile, canned in adobo sauce

• 2 teaspoons fresh lime juice

• 1/2 teaspoon ground cumin

• 8 Boston lettuce leaves

1. Heat a grill pan over medium-high heat. Place shrimp in bowl and drizzlle with olive oil, then sprinkle with salt and black pepper. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

CALORIES 235 ; FAT 10.9g

Honey-Glazed Baby Back Ribs

It's Memorial Day Weekend, the official beginning of summer! Impress your guests this weekend with Honey-Glazed Baby Back Ribs marinated in whiskey and cinnamon, slow-cooked in the oven, and finished on the grill. Serve with a local brew, Triumph's Bengal Gold IPA.  Cheers!

http://www.foodandwine.com/recipes/honey-glazed-baby-back-ribs-with-whiskey-marinade/print

Try this tasty turkey enchilada recipe for a quick and easy Mexican-style dinner.
Serves:  8-10

• 1 1/2 pounds ground turkey breast or ground beef
• 1/2 cup onion, chopped
• 2 tablespoon garlic, minced
• 2 tablespoons fresh oregano leaves, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon olive oil
• 1 can (29 oz.) red enchilada sauce
• kosher salt and freshly ground pepper
• 12 corn tortillas (6 in. wide)
• 2 cups shredded Monterey Jack cheese (8 oz.)
• fresh cilantro, chopped

Preparation:

1. Preheat oven to 425 degrees.
2. In a saute pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
3. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
4. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

Garlic-Roasted Pork Shoulder

I love it whenever an inexpensive cut of meat is coaxed into a glorious showstopper and this pork shoulder is perhaps the best example I can think of.  It has a simple and easy marinade and smells heavenly while roasting in the oven. If you buy a large cut, there should be lots of meat leftover.  Maybe.

Servings:  8   Personal chef in bucks county and montgomery county and philadelphia area personal chef personal chef

• 1 head garlic, cloves peeled

• 2 tablespoons plus 1 teaspoon kosher salt, divided

• 1 1/2 tablespoons dried oregano

• 2 tablespoons distilled white vinegar

• 2 tablespoons fresh lemon juice

• 1 (7- to 7 1/2-pound) bone-in pork shoulder with skin

Preparation:

1. Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife.  Stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
2. Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
3. Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings.  Push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
4. Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
5. Meanwhile, preheat oven to 350°F with rack in middle.
6. Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour.)  Continue to roast until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
7. Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat, straddle 2 burners if necessary, scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
8. Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

Easy Buffalo Chicken Wings
If you are a fan of Buffalo Chicken Wings you will not be disappointed by these, even though they are a much-simplified version of the original. You will be happy for the short cut because it means you can whip them up in 5 minutes on a school night.

Servings: 4
Hands-on time: 5 minutes
Total preparation time: 30 minutes

• 2 pounds chicken wings, cut in half

• Hot sauce

• 1/2 teaspoon kosher salt

• 3 ounces blue cheese, crumbled (about 1/2 cup)

Preparation:

1. Preheat the oven to 450°F. Generously oil a rimmed baking sheet. Toss the wings with hot sauce (1 to 4 tablespoons, depending upon your taste) in a medium bowl and arrange them on the baking sheet. Drizzle with any hot sauce remaining in the bowl and sprinkle with the salt.
2. Roast the wings until they are brown and cooked through, 20 to 25 minutes. Sprinkle with the blue cheese and return to the oven just until the cheese melts, about 4 minutes.  Personal chef in bucks county and montgomery county and philadelphia area personal chef personal chef

In its authentic form, this Cajun specialty is so wonderful that Hank Williams wrote a love song to it half a century ago. My version is much simpler than the classic. It does indeed boast many of the elements of the traditional jambalaya, but it's mainly a great way to use leftover rice – especially the kind left over from Chinese takeout.

Hands-on time: 15 minutes
Total preparation time: 15 minutes

• 1 cup sliced onion (from the salad bar)

• 1 cup sliced red bell pepper (from the salad bar)

• 1 cup sliced green bell pepper (from the salad bar)

• 1 cup sliced celery (from the salad bar)

• 1-pound slice fully cooked ham (about 1 1/4 pounds if it has fat and bone)

• 1 tablespoon olive oil

• 1 tablespoon unbleached all-purpose flour

• 1 tablespoon packaged Creole or Cajun spice mix

• 1 cup canned chicken broth or chicken stock

• 2 cups cooked long-grain white rice

• One 10-ounce package frozen corn
• Bunch fresh chives, chopped

Preparation:

1. If the onion, bell pepper, and celery are in large pieces, cut them into 1-inch pieces. Cut the ham into 1-inch pieces. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the vegetables and ham to the skillet and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
2. Stir in the flour and seasoning until vegetables are completely coated. Add the chicken broth. Bring to a boil and cook, stirring, for 1 minute. Stir in the rice and corn; cook until hot. Transfer to a serving platter and garnish with chopped chives.