Peach Cobbler

If any of you have peaches that need to be consumed, I have a delicious method for you to do so.  I know they taste great just by themselves, but, oh, they are heavenly when they are baked into a cobbler and served with homemade vanilla ice cream.  I have been craving peach cobbler-- it just tastes like summer!

I stumbled across this blog called The Law Student's Wife last night and enjoyed looking at a few of her recipes.  She has a few that look wonderful.  But, one in particular caught my eye....

Yes, you guessed it-- Prize Peach Cobbler!

And yes, you remembered that I had peaches from the fruit stand from this weekend.  No, they didn't make their way into the freezer, but instead several of them were baked into my cobbler. :)

Here's the recipe.  I did make one alteration-- I added a dash of cinnamon and nutmeg.  It was so, so good.  I just have to stop there or else I would go on all night!

Prize Peach Cobbler

From “The Law Student’s Wife”, with a slight addition

Serves 6-8

3/4 cups all-purpose flour 

1/8 teaspoon salt 

2 teaspoon baking powder 

1 3/4 cup sugar, divided 

3/4 cup milk 

1/2 cup (1 stick) unsalted butter 

3 cup fresh, ripe peaches* (5-6 peaches) 

a dash of cinnamon

a dash of nutmeg

1. Preheat oven to 350°F. Sift together flour, salt, and baking powder. Mix in 1 cup sugar. Slowly stir in milk to make batter.
2. Melt butter in deep casserole dish (about 3 quarts). Pour batter over melted butter. Do not stir.
3. Bring a large pot of water to a boil. Carefully add peaches (I use tongs) and boil for about 1 minute. Remove peaches from pot and plunge into a bowl of cold water to stop cooking. Skins can now be easily removed with fingers. Slice peaches into bite-sized pieces.
4. In a clean bowl, Mix the peeled, sliced peaches and 3/4 cup sugar thoroughly and carefully spoon them over the batter..
5. Bake 1 hour. Batter should be nicely browned on top before removing from oven. Top with heavy cream or vanilla ice cream.

*Ingredient tip: Be sure peaches are ripe and slightly soft—place in brown paper bag on counter-top for a few days to ripen if necessary.

Berries!

If any of you had any doubt that I was my mother's daughter, our shared love of fresh picked berries will cast out any remaining doubt.  She loves going to pick berries and loves having them in her freezer to use year round.

Today, I got my berry picking on.  I started off the day with some pancakes with a blueberry sauce and a dollop of ricotta cheese.  I actually still have a few cups of blueberries left from last year and used them to make this sauce (just one more reason to pick berries!).

I have never really like ricotta until recently, and let me tell you, it's good!  I'm a fan.  It is delicious on these pancakes.  The blueberry sauce was warm and it softened the cheese.  

Give it a try, and I'd be willing to bet that you will clean your plate like me.

But, it's not these pancakes or the sauce that I'm all excited about.  It's the berry farm that's 30 minutes outside of town.  As a kid, I remember being taken out to the berry farm to pick berries and what I thought was way too early in the morning.  I never understood why we had to get so many berries.  It was so hot, even for early in the morning.

But now that I am all grown up, I'm glad my mother taught me how to pick berries like a champ.  Seriously, it wouldn't be summer for me unless I go out and pick berries.  I found a berry farm near where I live, and I just have to go pick them to have them in my freezer.  I can't explain it-- it's like a security blanket.  I also just love having berries to make jam.  Homemade jam is out of this world!

 

I know this looks like a ton of berries for a single girl, but hey, they will all get eaten.  These berries were huge and sweet and just falling off the bushes they were so perfectly ripe.  It's good that they don't count how many berries you eat while you pick... :)

On my way home, I passed a fruit stand that was selling peaches.  I quickly stopped to pick some of those up, too.  I'll be enjoying those this week, as well.  I think tomorrow's project will be to get some of those in the freezer, too!

If you've never picked berries, you need to quickly find the nearest berry farm and start picking!

Strawberry Salad with Chicken

The thermometer in my car hit 101 degrees today.  Y'all summer has started, and this is only the beginning.  I don't know about you, but I love a good salad in the summer time.  This is one of my favorites.  It's nothing new, but it's always delicious.

It's just spinach, strawberries, cashews, feta cheese, and craisins with a light vinaigrette.  But, when I make a meal out of a salad, I need some protein.  You know what I mean??

I got this recipe for breaded chicken from my friend, Lindsey.  It's the perfect addition to salad, and it stands alone as a great main dish.  And it totally reheats well! 

Here's the recipe--

Breaded Chicken

from: Lindsey Clark

8 chicken strips (tenderloins)
1/2 cup bread crumbs
1/2 cup Parmesan cheese (grated is yummy, but shredded is even yummier)
1 teaspoon thyme
1 teaspoon basil
1 teaspoon salt and pepper
4 tablespoons butter, melted

Mix together all the dry ingredients in a mixing bowl.  Dip the chicken in the melted butter and then in the dry mixture.  Place the chicken in a greased baking dish.  Bake at 350 for 40 minutes or until golden brown.