Blackberry-Raspberry Skillet Cobbler

Dora Charles is a well known Southern cook and cookbook author.  I have 2 or 3 of her cookbooks.  Aside from the wonderful recipes, it is just fun to read her narrative.  This one, according to Dora, came about by accident.  The original recipe calls for just blackberries.  She started gathering the ingredients once to make it and discovered she didn't have enough blackberries, but she did have raspberries.  She combined the two and came up with this jewel.

It is best prepared in a cast iron skillet.

Filling

1 stick butter

3 cups blackberries

1 cup raspberries

Grated zest of 1 lemon mixed with 2 tablespoons sugar

Batter

1 cup self-rising flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

Preheat oven to 400 degrees.

Melt the butter in a 9 or 10 inch cast iron skillet.  Remove from the heat.

Mix the berries with the lemony sugar and spread them out in the bottom of the skillet.  Let them soften for a couple of minutes in the oven, adding a little water if they seem dry.

Make the batter:  Whisk together the flour, sugar baking powder, and salt in a medium bowl.  Stir in the milk.  The batter will be thick.

Cover the fruit with the batter.  It's okay if it doesn't entirely cover the fruit.  Bake the cobbler until the fruit is bubbling up the edges, about 20 minutes.

Let cool a good half hour before eating. 

A Blue Ribbon pasta salad!

I love the blend of flavors in this delicious salad.

1 pound fusilli pasta, cooked

1 6 oz jar sun-dried tomatoes, drained (reserve the oil), chopped

1 cup fresh mozzarella balls

3 cups baby spinach or kale

1 tablespoon red wine vinegar

1 teaspoon honey

salt and pepper to taste

1 clove garlic, minced

1/4 cup oil from the jar of sun-dried tomatoes

1/3 cup extra-virgin olive oil

In a large bowl, toss together the cooked pasta, sun-dried tomatoes, fresh mozzarella, and spinach.

In a bowl or measuring cup, whisk together the vinegar, honey, salt and pepper, and garlic.  Stream in the sun-dried tomato oil and the olive oil while whisking, until the dressing is somewhat emulsified.  Pour over the pasta salad and toss well.  This lasts well in the fridge for 1 to 2 days.

Muffins with cranberries, orange, and walnuts

One of my favorite things to do is thumb through one of my cookbooks from my massive (as in HUGE!) collection and find new recipes to try.

No one can accuse me of getting bored with my cooking!

1 cup granulated sugar

zest of one orange

3 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (one stick) unsalted butter

3 large eggs

3/4 cups milk

juice of one orange

1 1/2 cups fresh or frozen cranberries

1 1/2 cups chopped walnuts

turbinado (also called raw sugar) sugar, for sprinkling

Preheat the oven to 375.  Line muffin tins with paper liners.

In a large bowl, mix together the sugar and orange zest.  Let this sit a few minutes to allow the orange flavor to combine with the sugar.  Add the flour, baking powder, and salt and whisk to combine. 

In a medium bowl, whisk together the melted butter, eggs, milk, and orange juice.  Add the egg mixture to the flour mixture and stir just to combine.  Don't overmix.  Fold in the cranberries and walnuts.

Fill the muffin tin liners to the top.  Sprinkle the turbinado sugar over each muffin.  Bake for 20 to 25 minutes, until a light golden brown.  Let cool slightly in the muffin pan, then transfer to a raised wire rack to finish cooling.

Lemon-Garlic Potato Salad

Here is a pleasant change from the traditional potato salad.  A real crowd pleaser. 

1 1/2 lb. Yukon gold potatoes

1 1/2 lb. sweet potatoes

2/3 cup olive oil

2 teaspoons lemon zest

1/4 cup fresh lemon juice

3 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon salt

3/4 teaspoon ground pepper

1/2 cup chopped pecans

1/4 cup chopped fresh basil

Cook potatoes in boiling water to cover 30 minutes or until tender.  Drain and cool for 20 minutes

Whisk together olive oil and next 6 ingredients; let stand 30 minutes.

Peel potatoes, and cut into 1/4 inch thick slices.  Arrange potatoes in rows in a shallow 2 qt baking dish, alternating Yukon gold and sweet potatoes.  Pour olive oil mixture over potatoes; sprinkle with pecans and basil.

Breakfast Tacos

There was a time if you told me I would get excited about breakfast tacos - or anything Mexican, for that matter - I would tell you "buzz off!"

My dislike for Mexican food stems from one or two times having Mexican from a fast food joint!  Over time, I went with friends to decent Mexican restaurants.  Hey, this stuff is good!

My breakfasts range from everything such as oatmeal, eggs,bacon, muffins/briscuits, avocado toast, to pancakes/french toast. . . in other words, I like variety!  Enter breakfast tacos!  I found a recipe I really like.

Here it is!

two eggs with milk:  scramble

1/2 cup chopped tomato

1/2 cup chopped cucumber

1 cup chopped lettuce

2 cooked tortillas

Spicy yogurt sauce:

1 cup yogurt

1 tablespoon lime juice

3 tablespoons hot sauce

2 tablespoons finely chopped fresh cilantro

You can adjust the amount of ingredients to suit your needs.  This is what I use for two tacos for myself.

This is REALLY good!

Zucchini-Pineapple Bread

A unique and delicious quick bread.  Makes 2 loaves.

3 eggs

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla extract

3 cups all purpose flour

2 teaspoons baking soda

1/4 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 cups coarsely grated unpeeled zucchini

1 (8 oz.) can crushed pineapple, well drained

1 cup chopped dates

1 cup chopped nuts

Preheat the oven to 350.  Grease two loaf pans.  Beat the eggs, oil, sugar, and vanilla together until thickened.

Whisk the flour, baking soda, baking powder, spices, and salt in a large bowl until well combined.  Add the zucchini and toss to separate and coat with flour.

Add the egg mixture and the pineapple to the flour mixture.  Stir until just combined.  Fold in the dates and pecans.

Scrape the butter into the prepared pans and bake for about one hour or until a toothpick inserted near the center of a loaf comes out clean.  Let the bread cool in the pans for 10 minutes, then turn out onto a rack to continue cooling.

Marinated Vegetable Medley

It's no secret that I look for new ways to incorporate more fruits and vegetables in my diet.  This is one I especially like and I think you will too.  While there are canned vegetables in the list, I prefer, as far as possible to use fresh.

Choose any 5 of the following:

1 can green beans, drained

1 can asparagus, drained

1 can carrots, drained

1 jar artichoke hearts, drained

2 cups fresh mushrooms, sliced

1 cups cherry tomatoes

2 cups sliced fresh summer squash

2 cups sliced cucumbers

2 cups (1 small head) cauliflower florets

2 cups (1 bunch) broccoli florets

2 medium green bell peppers, sliced

1 small red onion, sliced and separated into rings

Marinade:

1 cup vegetable oil

1/2 cup white wine vinegar

1/2 cup sugar

1 tablespoon dried Italian herb seasoning

2 teaspoons dry mustard

1 teaspoon salt

Combine your choice of vegetables in a large bowl.  Combine the marinade ingredients and pour over the vegetables.  Toss well.  Chill, covered, overnight.  Drain and arrange on a platter for serving.

The nice thing about this recipe is it can be different every time you make it.

Old-Fashioned Chicken and Dumplings

Few things are more Southern than Chicken and Dumplings.  This recipe comes from one of my Annual Southern Living cookbooks - if you are a serious cook (even if you aren't!), you need these cookbooks. . . Really.  I have a handful of these and use them frequently.  I've never been disappointed.  I think it is the buttermilk in this recipe that makes it stand above the crowd.

1 whole (2 1/2 to 3 lb) whole chicken

2 celery stalks, roughly chopped

2 medium carrots, roughly chopped

2 quarts water

2 1/2 teaspoons salt

1/2 teaspoon black pepper

2 cups all purpose flour, plus more for work surface

1/2 teaspoon baking soda

3 tablespoons Crisco

3/4 cup whole buttermilk

Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt.  Bring to a boil over high; cover, reduce heat to medium-low and simmer about 1 hour.  Remove chicken from broth and let stand until cool enough to handle, about 15 minutes.  Remove and discard skin and bones and cut into bite size pieces.  Bring broth to a boil over high heat, add pepper.

Meanwhile, combine flour, baking soda, and remaining 1/2 teaspoon salt in a large bowl.  Cut in Crisco with a pastry blender - or use your fingers - until mixture resembles coarse meal.  Add buttermilk, stirring with a fork until dry ingredients are moistened.  Turn dough onto a well-floured surface and knead lightly 4 or 5 times.

Pat dough into 1/2 inch thickness.  Pinch off dough in 1 1/2 inch pieces and drop into boiling broth.  Reduce heat to medium-low, cook, stirring occasionally, until desired consistency, about 8 to 10 minutes.  Stir in chicken.

Garnish servings with chives, if desired.

Avocado Toast

There are multiple ways to make Avocado Toast and over the years, I have made it several different ways.  Here is my new favorite!

Start with 2 thick slices of your choice of bread.  I prefer a whole wheat, multi-grain variety.  After toasting the bread, brush with olive oil.

Chop or mash a peeled avocado.  Pour hot sauce over it.  Chop 2 or 3 cherry tomatoes.  Combine the avocado, hot sauce, cherry tomatoes, and a sprinkling of feta cheese.

Delicious!

Buttermilk Pie

Buttermilk Pie is truly Southern!  Try it!

1 1/2 cups sugar

3 tablespoons all-purpose flour

6 tablespoons butter, melted

3 large eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

1/4 teaspoon grated nutmeg (optional)

A 9 inch unbaked pie shell

Preheat oven to 325.  Beat the sugar, flour, melted butter in a small electric mixer bowl for one minute.

Reduce mixer speed to low and beat in eggs, one at a time.  Continue beating for 30 seconds or until light.  With mixer still at low speed, add the buttermilk, vanilla, and nutmeg.  When thoroughly combined, pour the mixture into the pie shell.

Slide the pie onto a baking sheet and bake on the middle oven rack for about an hour and 10 minutes, or until puffed, nicely browned, and a cake tester inserted halfway between the edge and center comes out clean.

Can be served warm (after cooling on a rack for 30 minutes) or at room temperature.

The filling will fall but this is as it should be.  Cut into small pieces - the pie is rich!