Chicken Saltimbocca & Lemon Blueberry Biscuits

Last night I made Chicken Saltimbocca for dinner. That's Lisa's recipe from the SAA 2nd Edition cookbook. It was DELICIOUS. Jed and I both really liked it. I also made Lemon Blueberry Biscuits with a fresh lemon glaze:These were soooo good. Jed and I couldn't stop eating them. They had Yoplait lemon yogurt and fresh lemon zest in them. So delicious! In fact, I'll just post the recipe below.

I also served garden fresh green beans. My friend went out of town this weekend and told me I could pick her green beans on Saturday and Monday. She has four rows of beans, so the three of us have been feasting on them all weekend. They are delicious. I think I'll plant some green beans at our new place next summer. Problem is, when I pick green beans I always get itchy hives up my arms, where my skin touches the leaves. I remember that happening to me when I used to pick the beans in our garden when I was growing up; it wasn't until recently that I realized that not everyone gets a rash when they pick green beans! I totally could have used my allergy as an excuse to get out of picking beans in the hot sun when I was growing up... I wish I would have found out about this earlier! :)

Lemon Blueberry Biscuits

2 c. flour
1/3 c. sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 carton (8-oz) lemon yogurt
1 egg, lightly beaten
¼ c. melted butter or margarine
1 tsp grated lemon peel
1 c. fresh or frozen blueberries

Glaze (I might make 1 ½ times this recipe next time):
½ c. confectioners’ sugar
1 T. fresh lemon juice
½ tsp grated lemon peel

In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by spoonfuls onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits. Makes 12-15 biscuits.