Friday, September 16, 2011

Peach Cobbler

Adapted from Allrecipes

Cobbler mix:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 t baking powder
1/2 t salt
6 T unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

3 T white sugar
1 t ground cinnamon

I used these frozen peaches plus 1 t cornstarch and 1/4 t ground cinnamon
or use:
8 fresh peaches; peeled, pitted and sliced
1/4 c while sugar
1/4 c brown sugar
1/4 t ground cinnamon
1/8 t ground nutmeg
1 t fresh lemon juice
2 t cornstarch

1.  Preheat oven to 425 degrees F.
2.  In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

*I just used the cobbler mix and cooked it on some peaches I had frozen in juice. It seems so good cooking! Jeff said it was his favorite!

Andy's Spicy Green Chile Pork

From Allrecipes

1 white onion, chopped
salt and pepper to taste
2 1/2 pounds pork shoulder roast
1 (16 ounce) jar green salsa
1/2 cup chopped fresh cilantro
2 Serrano chile peppers, or to taste (I used some banana peppers from my garden)

1.  Layer the chopped onion into the bottom of a slow cooker.  Season the pork shoulder with salt and pepper; place atop the chopped onion.  Pour the green salsa over the pork.  Sprinkle the cilantro over the salsa and pork.  Drop the Serrano chile peppers into the slow cooker.
2.  Cook on low until the meal falls apart easily, about 8 hours.  Gently remove the pork to a cutting board.  Strain and discard about half the remaining liquid from the slow cooker, reserving the rest.  Discard the onions, peppers, and cilantro if desired.
3.  Shred the pork shoulder with a pair of forks.  Mix the pork with the reserved liquid from the slow cooker to serve.

*This was tasty and simple.  A good one to add to the rotation.

Monday, September 12, 2011


Directions here

I only used one kind of apple, golden delicious (which I think has a very high-content of water).  Jacob loved it!

Chicken Divan

2-3 chicken breasts cooked and shredded
½ frozen bag of broccoli (can use fresh), cooked slightly
1 can cream of chicken soup
3/4 cup mayo
1/4 cup grated cheese
3/4 cup bread crumbs
1 Tbs melted butter
2 Tbs lemon juice

Arrange chicken in bottom of greased 8 x 8 pan.  Place broccoli on top of chicken. Combine soup, mayo, cheese, lemon juice and heat until cheese melts and everything is smooth. Pour over chicken and broccoli.  Mix melted butter and bread crumbs together. Sprinkle over the top. Bake, covered with tinfoil at 350 for 25-30 minutes.

*I had some leftover grilled chicken from the other night and a bunch of fresh broccoli that I wanted to use so we thought we'd give this a try.  It was simple and easy--at first my 6 year old wasn't too eager to try it, but with the first bite in his mouth he said, "Yummmm."  This went together fast.  The only change I would make is less bread crumbs--maybe 1/4 of a cup.  Be sure to serve with potatoes and fruit or another filler to offset the richness of this meal.  I didn't cook the broccoli beforehand or cover with tinfoil and it turned out just fine.