Campfire Berry Peach Cobbler

 Here is a sweet treat that is good for that summer camping trip...
You can cobbler over a fire—and it even browns like the real thing. Stupid-easy to prep, this bubbling fruit skillet is impossible to mess up. Change up this recipe with your favorite fruit (6 cups total). I love raspberry-plum, cherry, and apple.

INGREDIENTS 

FOR THE BERRY-PEACH FILLING 

3 c. sliced peaches (if using frozen peaches, thaw and drain first) 

2 c. raspberries 

1 c. blackberries 

3/4 c. granulated sugar 

3 tbsp. cornstarch Juice and zest of 1/2 lemon 

1 tsp. pure vanilla extract

 Pinch kosher salt 

FOR THE TOPPING 

1 c. all-purpose flour 

2 tbsp. granulated sugar, plus more for topping 

2 tsp. baking powder 

1/4 tsp. kosher salt 

1/2 c. (1 stick) butter, cold, cut into 1/2" pieces 

1/2 c. buttermilk 

1 tsp. pure vanilla extract

 Vanilla ice cream, for serving

DIRECTIONS:

Prepare a grate placed over a campfire. (Or preheat grill to medium heat.) In a large bowl, toss together filling ingredients then transfer to a large cast iron skillet.

 In a medium bowl whisk together flour, sugar, baking powder, and salt. Add butter and use your hands to incorporate until butter pieces are pea-sized. Add buttermilk and vanilla and stir until just combined. 

 Spoon mixture on top of fruit and sprinkle with more sugar. Cover skillet with a lid or with foil. 

 Place over campfire (or grill) and let cook until biscuit mixture is cooked through and fruit is bubbling, about 20 minutes.

ENJOY!

Oven Smothered Chicken

 

Smothered chicken is a time-honored tradition in the South.Thanks to ms. Carla Hall, here is a nice recipe.

INGREDIENTS:

2 teaspoons onion powder 

2 teaspoons garlic powder 

2 teaspoons sweet paprika 

1/2 teaspoon cayenne pepper, or more to taste 

6 chicken legs, excess fat trimmed

 Kosher salt 

2 onions, very thinly sliced 

6 cloves garlic, lightly smashed and peeled 

1/2 cup unsalted chicken stock

DIRECTIONS:

1.Preheat the oven to 350°F.

2.Mix the onion powder, garlic powder, paprika and cayenne in a small bowl. Season the chicken generously with salt, then sprinkle with the spice mixture. If you have time, cover and refrigerate for at least 1 hour and up to overnight.

3.Toss the onions and garlic in a 3-quart shallow glass or ceramic baking dish. Spread in an even layer and put the chicken skin side up on top. Pour the stock all around. Cover the dish tightly with foil.

4.Bake until the chicken is cooked through, about 1 hour. Uncover and turn the chicken in the pan juices. Arrange them skin-side up again. Bake until the meat is fork-tender and the skin is lightly browned, about 30 minutes longer.

5.Transfer the chicken to a serving platter. 

Use a fork to smash the garlic and onions into the pan juices and stir well to form a light pan gravy. Season to taste with salt and spoon all over the chicken.

ENJOY!

Cornbread Sweet Potato Cobbler

 Tomorrow in celebration of Juneteenth...I present to you this recipe for Cornbread sweet Potato Cobbler.

Cornbread and sweet potatoes were two things that could consistently be found at any Southern dinner table growing up. 

These two dishes were a crucial staple on the plates of my ancestors — and this dish reimagines them by combining them. This cobbler begins with a handful of warm spices, maple syrup, sweet potatoes, plums and blackberries. But, unlike my grandmother's cobbler, this one's topping is made from a few scoops of cornbread. So, using a cast-iron skillet or Dutch oven for this summer-ready dessert not only allows for a beautiful presentation but also lets you bake it directly in the pan, making for fewer dishes.

INGREDIENTS:

3/4 cup yellow cornmeal

 3/4 cup flour 

1 tablespoon baking powder 

1/4 cup packed light brown sugar 

1/4 teaspoon salt 

1/2 teaspoon cinnamon 

1 teaspoon vanilla extract 

4 tablespoons melted brown butter 

1 egg 1 cup buttermilk

2 medium sweet potatoes, chopped into 1/2-inch cubes (about 4 cups) 

6 tablespoons unsalted butter, divided

 6 dark plums, cored and chopped (about 3 cups) 

2 cups blackberries 

1 lemon, zested and juiced 

1 teaspoon ground cinnamon 

1/4 teaspoon grated nutmeg 

1 teaspoon vanilla extract 

1 cup packed light brown sugar 

1/2 cup pure maple syrup 

1 tablespoon turbinado sugar

DIRECTIONS:

FOR THE CORNBREAD TOPPING: 

 In a large bowl, lightly mix the cornmeal, flour, baking powder, brown sugar, salt, cinnamon, vanilla extract, brown butter, egg and buttermilk, until smooth. 

 FOR THE COBBLER: 

1.Preheat the oven to 375 F.

2.Fill a large pot halfway with water and place it onto the stove to boil. Add in the sweet potatoes and cook for 5-8 minutes or until fork-tender. Drain the cooked sweet potatoes and set them aside.

3.Place a large ovenproof pan with 2 tablespoons of butter onto the stove over medium heat. Add in the cooked sweet potatoes, plums, blackberries, lemon zest and juice, cinnamon, nutmeg, vanilla extract, brown sugar and maple syrup. Once the fruit begins to simmer, cook for an additional 5 minutes.

4.Pour the cornbread batter on top of the fruit, then scatter on the remaining butter and turbinado sugar. Place into the oven and bake for 25 minutes. 

To serve: Once finished baking, let cool for 15-20 minutes. 

Serve in individual bowls and top with ice cream, whipped cream, and fresh mint, if using

Enjoy!

Buttery Chilli Crisp Spaghetti

Another Nice Meal for a Summer night that's relatively easy to prepare.

INGREDIENTS: 

200g (7 oz) spaghetti

 100g (3.5 oz) unsalted butter 

 4 garlic cloves, finely chopped

 3 tbsp chilli crisp oil*, plus extra to serve 

 1½ tbsp salted crunchy peanut butter 

 2 tbsp soy sauce 

 2 tbsp oyster sauce

 ½ cup finely sliced spring onions (scallions) 

 2 tsp sesame seeds 

 2 tbsp chopped coriander (cilantro), to serve (optional)

DIRECTIONS:

STEP 1 Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente. 

 STEP 2 In the meantime, in a wok or large frying pan over high heat, add the butter and wait until it starts to get foamy. Add the garlic and stir until just softened and fragrant (don’t let it colour). Then add the chilli crisp oil, peanut butter, soy sauce and oyster sauce. Stir and simmer for 2 minutes or until the sauce is well combined and thickened slightly. Take off the heat until the pasta is cooked. 

 STEP 3 When the pasta is al dente, reserve ¼ cup of the pasta cooking liquid. Place the spicy butter sauce back on a high heat and add the pasta straight into the pan with the sauce. Pour over the reserved pasta water. Use tongs to stir and toss the pasta in the sauce for 2-3 minutes or until the sauce is thick and glossy. Add the spring onion and sesame seeds and toss until well combined. Divide among serving plates. Sprinkle with coriander, if using, and drizzle with extra chilli crisp oil.

ENJOY!

The Poor Man's Meal

 Here's A Tough Meal born from Tough Times.. Dubbed the "Poor Man's Meal" This debuted in the 1930's during the great depression.

INGREDIENTS:

1 pound ground beef 

1/4 teaspoon pepper 

1/4 teaspoon garlic powder 

5 large potatoes, peeled and sliced 

1 large onion, sliced 

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 

1/2 cup 2% milk 

Minced fresh parsley

DIRECTIONS:

In a large skillet, cook beef over medium heat until no longer pink; drain. 

Season with pepper and garlic powder. 

Layer the beef, potatoes and onion slices in a shallow 2-qt. baking dish. 

Combine soup and milk; pour over all. 

Cover and bake at 350° for 1-1/4 hours or until potatoes are tender. 

Garnish with parsley.

ENJOY!

Canolli Ice Box Cake

 

Listen...It's June and it's hot..When the weather is hot there’s no need to turn on the oven when a hankering for something sweet hits you. Classic icebox cakes are always a great go-to because they come together in minutes and simply need an overnight in the fridge. You can even make them early in the morning and still serve up a delicious dessert after supper.

INGREDIENTS:

8 oz mascarpone cheese 

 12 oz whole milk ricotta cheese 

 1 cup confectioners sugar, divided 

 1 cup heavy cream 

 2 teaspoons ground cinnamon, divided 

 1 box cinnamon graham crackers 

 ½ cup mini chocolate chips 

 Prep time: 10 minutes 

Total time: 30 minutes plus overnight

DIRECTIONS:

In a large bowl, add the two cheeses, sugar and cinnamon and mix until light and creamy with a handheld mixer. 

In a medium bowl, whip the heavy cream until firm and fluffy. 

Add ½ cup of the whipped cream to the cheese mixture and fold in. 

Spread a thin layer of the cannoli mixture on the bottom of the baking dish. 

Line with graham crackers and add dollops of the cheese mixture on top. 

Carefully spread the cheese mixture all over the graham crackers. 

 Try to have about a ¼ inch layer of cheese. 

Place graham crackers on top, but do not press down.

 Continue until all the cheese spread is finished. 

 Top with one final of graham crackers. 

Spread reserved whipped cream on top and sprinkle with chocolate chips and cinnamon.

 Place in the fridge for 8 hours minimum.

ENJOY!!