Mama’s dump cobbler is the victim of many late night nibbles. You literally can’t stop eating it. It’s as wonderful as a hug from your Mama. We also call this cuppa, cuppa, cuppa – you’ll see why…
Peach Dump Cobbler
- 2-3 cups of fresh OR frozen peaches
- 1 CUPPA sugar
- 1 CUPPA self rising flour
- 1 CUPPA milk
- 1 stick of melted butter
- 1 dash of vanilla
- 1 pinch of salt
Preheat the oven to 375 degrees. In a pie dish or cast iron skillet place the sliced peaches.
Mix all other ingredients together and dump it over the fruit. Bake for 35-40 minutes until the crust is golden brown. Top with vanilla ice cream of whip cream.
Mix it up! Try blackberries, strawberries or blubs!
Artichokes are as yummy as they are dangerous. I wanted to buy more brussels sprouts but the grocery was out (WHAT) so on a whim I bought a whole artichoke. Before this devil vegetable made it into my cart I had stabbed myself near 27 times. BUT once tamed and cooked, these little babies are positively delicious. I could eat 500.
Roasted artichoke with garlic butter
- 1 artichoke
- 3 large cloves of garlic, peeled
- 3 slices of lemon
- Salt and Pep
- Butterrrrrr 4 T
Preheat the oven to 400 degrees.
You first need to tackle cleaning these babies. Pro tip (That I learned the hard way) HOLD IT BY THE STEM. This will save you the ouch worthy pricks. Use kitchen shears to clip ear thorny tip off each leaf. Some people skip this step as the thorns soften when cooked- but I needed them gone. It felt like revenge.
Once you’ve tamed the beast’s thorns, cut 1/2 inch off the top of the artichoke and 1/2 inch of the stem. Toss them. Then slice the artichoke in half. Next remove the choke. The choke is the fuzzy bits and purple bits in the very center. Use a pairing knife to loosen the area and a spoon to scoop it out.
Rub down the cleaned arties with lemon (they tend to oxidize like avocados). Drizzles with EVOO and sprinkle with salt and pepper on both sides. Drop the garlic cloves in the hollowed center (seen below) and cover with a lemon slice. Using the lemon as a garlic “lid” flip the arties cut side down. Pop them in the oven for 40 minutes – until they’re brown and the stem is fork tender.
Melt the butter and drop the roasted garlic cloves in. Mash with a fork. To eat pull each leaf off, working your way down to the heart. Dip the leaf in the garlicy butter and use you teeth to scrap off the tender edible portion of the vegetable.
I am now obsessed.
I’m not a huge pasta person. I see pasta as merely a vessel to get as much sauce as possible into my mouth. But when I really want to eat pasta, I want carbonara. It lets perfect al dente pasta shine and with a squeeze of lemon juice on top its a perfect. I like to use bucatini, mainly because of Aziz on Master of None.
That ain’t spaghetti, that’s bucatini! It’s a thicker noodle, dummy!
bucatini alla carbonara
- Bucatini pasta (two servings worth)
- Reserve 1/2 c pasta water
- 3 pieces of pancetta diced
- 1 clove of garlic
- 2 eggs
- 1 T butter
- 1/2 fresh grated parm
- Zest and juice of 1/2 lemon (not classic but I love it)
- Fresh cracked black pepper
Bring water to a boil and drop the pasta – be sure to add a big scoop of salt. Cook till al dente
Wisk eggs and set aside. Cook up the pancetta in a large skillet (Fun fact: it doesn’t render nearly as much fat (or smoke) as bacon so it won’t stink up the kitchen). When its crisp add garlic and cook until it’s fragrant. Add the butter.
Add the cooked pasta to the skillet toss until all the noodles are shiny and coated in the butter and pancetta. Remove from heat! Mix in the egg mixture stirring constantly, the sauce will slowly thicken as the eggs cook but won’t scramble. You can add the pasta water as needed to thin out the sauce.
Mix in the cheese, lemon zest, and tons of fresh cracked black pep!! Finish with a squeeze of lemon juice. Enjoy.
Chipotle Chili Powder is no joke. That has been my take away point from today. This is my take on a few pintrest recipes meshed into one. It’s creamy, fresh and healthy. Oh, and really spicy. It only takes about 20 minutes start to finish.
Creamy Avocado Zoodles with Chipotle Lime Shrimp
- 1lb shrimp (I like to leave the tails on)
- 2 ripe avocados
- 1/2 cup greek yogurt
- 6-8 basil leaves
- 4 Tablespoons fresh lime juice
- 2 teaspoon chipotle chili powder
- 2 cloves of garlic, minced
- 2-3 zucchini, spiralized into zoodles
- salt and pep
Step 1: Marinate the shrimp! Toss them with 1 T lime juice, chipotles chili powder, salt and pep. Set them aside while you make the sauce.
Step 2: Sauce time! In a food process or blender add: avocado meat, yogurt, remaining lime juice, basil, garlic, salt and pep. Blitz this until smooth.
Step 3: Cook! Cook the shrimp in a hot pan for 2-3 minutes per side. They should be pink and slight squishy. Keep and eye on them and use this time to make the zoodles.
Step 4: Combine! Toss the zoodles in your sauce. Top with shrimp – garnish with basil, parmesan cheese and lime juice!
YUM! Truly the shrimp alone are almost too spicy BUT when paired with the cool, creamy sauce it balances beautifully!
Greens are easy. But the time component makes them kinda tough – we last night I cooked them in my crock pot. Holy revelation! I’ll never stir them for hours again (unless I cook them with my Mama and have to use the stirring oar).
crock pot collards
- 2 bunches of collards, removed from stems and washed
- 1 chicken bullion cube
- 2 slices of bacon
- 2 T EVOO
- 3 T vinegar
- Salt & Pep
- High quality H2O
- Crock pot
Load all your ingredients into your crock pot and cover with water – I filled mine to about 1 inch from the top so I’d have plenty of pot likkor (see my post on pot likkor risotto!)
Cook on high overnight (at least 8 hours) then in the AM lower the heat to low and cook for your work day (another 6-8 hours). You can’t really cook collards too long – but cook them less if you’d like more texture in your greens.
You’ll have all the flavor without any of the work. WIN.
Greens are a beautiful thing. Collards, mustard greens, creasys, kale – they’re superfoods and southern classics. After visiting home for the holidays I found myself wanting more and more of the down-home classics. Greens, beans and cornbread were the staples of my childhood kitchen and every bite is nostalgic to me.
After making a mess of collard greens I realized I had so much pot likkor left over. This liquid is flavorful and chock full of vitamins but sometimes is overlooked. Pot likkor soup is the most classic use for the green liquid gold but while delicious, it doesn’t really transform the broth. So I decided to try and use it as the liquid in a rustic risotto. I love it when wild idea works out. Here’s how I did it.
**SAME TECHNIQUE AS THE LEMON THYME RISOTTO**
pot likkor risotto
- 3 cups of pot likkor
- 1 cup greens
- 1.5 cups arborio rice
- 1 can diced tomatoes drained
- 2 cloves of garlic, minced
- 1 chopped shallot (onion is fine too this is just what I had)
- 1/4 cup grated parm
- 1 T butter
- juice of 1/2 lemon
In a heavy dutch oven heat EVOO and butter over medium high heat. Toss in shallot and garlic – when they begin to smell amazing stir in the rice. Make sure every grain is coated and shiny. Begin ladling in the pot likkor, one ladleful at a time.
Remember to keep stirring regularly. This give us that silky constancy that we love! You’ll be able to tell when the rice won’t take anymore liquid. Be sure to taste and see if your rice is cooked al dente! Once it’s ready – stir in tomatoes, cheese, and greens.
YUM. It’s all the flavors of greens you love – sweet, spicy, garlicy – in a creamy, indulgent bite.
Sometimes I think I’m a genius. Then I remember I’m the same girl who napped 3 hours today totally on accident….
S’mores are amazing and messy. Mostly messy. I have had so much marshmallow stuck in my hair it’s almost impressive. This dip was a made up late night treat that really hits the spot that only a s’more can fill – minus the mess.
- 16 jumbo marshies
- 1 cup chocolate chips ( or your favorite chocolate bar)
- 2 T milk
- 1/2 t vanilla
- graham crackers for dipping
Set your oven to broil on high!
In a microwave safe bowl melt the chocolate and milk – heat for 30 seconds at a time stirring often. When its hot and melted though toss in 4 of your marshmallows! Mix until they melt into the chocolate. (You can also do this over a double boiler). Stir in the dash of vanilla.
Pour into a greased dish and top with marshmallows! Pop into the hot oven and watch it closely!!! When it’s at your desired level of toasted pull it out and enjoy.
It will be gooey, chocolaty, have the toasted flair…. campfire not included.
This ugly SOB is celery root.
It’s one of those veggies you bypass at the grocery because a.) it’s dirty and b.) its intimidating. Nothing about that looks appetizing. WELL I decided to put it in a dish. Typical.
Fall gives us some of the most beautiful and flavorful flavor profiles of the year. Root vegetables and squash are at their peak. And it’s finally chilly enough to want something warm and filling.
This is my take on a Gordon Ramsey recipe the mixes up chicken pot pie!
Roasted Autumn vegetable chicken pie
- 1 medium butternut squash, peeled and chopped into a large dice
- 1 celery root, peeled and chopped into a large dice
- 1 leek, washed well and chopped into a half rounds
- 1 onion, peeled and chopped
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1 roasted chicken, meat pulled and diced
- 1/2 cup sour cream
- salt and pepper
- 1 teaspoon thyme
- Fresh parsley
- 1 sheet prepared puff pastry
First, crank your oven to 400 degrees. Place all you chopped veggies on a sheet tray and toss them in EVOO, salt, pep and thyme. Bake until fork tender.
In a heavy dutch oven heat 1 teaspoon EVOO, add the garlic to cook it until fragrant. Be sure to keep stirring it so it doesn’t burn! Add your roasted veggies, chicken, and chicken stock. Stir and bring to a boil, reduce heat and simmer for 10 minutes. Add the sour cream and your done!!
Bake the puff pastry in squares as directed on the box! You them as a top OR eat this like a hearty stew. A sprinkle of parsley and you’re all set.
Sometimes all you want is something painfully chocolaty. Like over the top, smack you in the face chocolate. But other times you want to put in little to no effort. THESE BROWNIES ARE BOTH. My grandma Betty always has this little brownie bites around and they are addictive. I dare you to just eat one.
Grandma Betty’s Symphony Brownies
- Box brownie mix
- 2 Hershey’s symphony bars
Make the brownie mix according to the box! You the one egg option for fudgey brownies.
Pour half the batter into a greased 9×9 pan. Spread in out evenly then top with the chocolate bars, breaking them as needed. Cover with the remaining batter and spread it over the chocolate bars.
Bake until a toothpick comes out clean on the edges.
Enjoy with a cold glass of milk!
I’ve made about every pie at least once in my life… except apple. For some reason I’ve just never ventured into that orchard. This year for our pumpkin carving I decided to carve an apple or two as well. With a little help from Britt we peeled apples and made this festive yumminess happen!
Apple pie with caramel sauce
- 1 bag granny smith apples, peeled and sliced
- 1/4 cup sugar
- 1 Tablespoon apple pie spice
- 1 Tablespoon cornstarch
- Juice of 1 lemon
- Egg wash (1 egg beaten, slash of milk)
- 2 pie crusts (homemade is best but you do you)
- 1 bag soft caramels, unwrapped
- 2 tablespoons half & half
Preheat your oven to 425. Toss the apples in lemon, this helps them not turn brown! Mix the spice, cornstarch and sugar together. Sprinkle this mixture over the apples and toss them gently.
Lay one crust in the bottom and cut to the dish. Add you apples and sprinkle with a pinch more sugar. Top with the other crust and cut 3 vents for the steam. Brush the top with egg wash.
Bake it off for about 45 minutes or until the crust is golden.(Mine got a wee bit past brown).
For the easy caramel drizzle! Add caramels and half and half to a small saucepan. Stir as they melt down. That’s it. Embarrassingly easy.
Also how cute did our pumpkins turn out??