Blueberry Peach Cobbler

I have a confession. I am married to a Southerner. I lived in the South for several years. I love Southern cooking. But up until a few days ago. I had NEVER made a cobbler! Shhhh, don't tell my in-laws, they may throw me out of the family (oops. I think they follow this blog)!

Okay, now that I have shared my deep dark cooking secret, I can continue with this post. My new favorite dessert recipe: Blueberry Peach Cobbler!

A dear friend recently brought me a beautiful basket of fresh peaches from the heart of California's peach country. Thrilled with my farm fresh produce, I knew I had to make something good. And this recipe did not disappoint. It was very simple to put together, and my family was in heaven when I took it out of the oven. And maybe, just maybe, my in-laws will keep me in the family!

PS: My husband still had our "good" camera at work, so please excuse the poorly lit, iPhone shot ;)


Blueberry Peach Cobbler
Adapted from Mother Thyme

Ingredients

2 cups blueberries

3 cups soft ripe peaches, peeled and thinly sliced

1 teaspoon lemon juice

1 cup sugar, divided

1/2 teaspoon cinnamon

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut in to small cubes

1 egg

1/2 teaspoon vanilla

Directions

Preheat oven to 375 degrees. In a large bowl add fruit and lemon juice. Stir in 1/2 cup sugar and cinnamon and combine well. Add fruit in to greased 9" pie dish.

In a food processor, add flour, baking powder, salt and 1/2 cup sugar and pulse for 5 to 10 seconds until flour is mixed. Add in butter and pulse for an additional 10 seconds until mixture is coarse. Pour flour mixture into a separate bowl and stir in by hand egg and vanilla.

Add spoonfuls of dough on top of fruit. Do not spread.

Put pie dish on top of cookie sheet and bake for 35 minutes until golden brown and bubbly.

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Summertime Grilled Corn

If there is one ingredient that defines summer for my family, it's corn. From the first memorial day day pool party to the last labor day barbecue, if we are grilling, we are usually making grilled corn. And by we, I really mean my wonderful husband. A few summers back, he happened to be watching Tyler Florence make grilled corn. He never wrote down the recipe, but quickly put his own twist on the method. I know grilled corn isn't a new technique, but for whatever reason this particular preparation always draws rave reviews. It doesn't require wrapping the corn in foil, or leaving a portion husk on. It's quick, simple and down right delicious. And with just a few weeks left in the summer, I suggest you try this recipe at your very next BBQ!

Summertime Grilled Corn
Inspired by Tyler Florence, created by my wonderful husband

4-6 ears of corn, shucked and cleaned
1 1/2 sticks of butter
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon, chili powder
1/8 teaspoon season salt
fresh cracked pepper

Prepare grill to medium heat.

Clean and shuck the corn. Melt butter in a microwave safe bowl. Add all of the spices to the melted butter, mixing well to combine all of the spices. With a basting brush, lightly coat each ear of corn. Reserve the extra butter mixture. Place the corn directly on the grill, turning often to evenly grill the corn. Continue to baste the corn as it grills. Grill until all sides of the corn are slightly charred and golden, approximately 7-10 minutes. Remove from grill and serve immediately.

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The Tale of Two Sangrias

So, I know the whole the point to my blog is to inspire both myself and others to get creative in the kitchen, so we can make wonderful meals for our adoring families. And don't get me wrong, that is the point to this blog, but sometimes this mama just needs a cocktail! And some weeks this mama needs two different versions of a cocktail! Okay, now I am starting to sound like I have a problem, but in reality we just had a very busy weekend filled with fun, friends, and sangria!

You see, it all started earlier last week. I found the prefect Sangria recipe to serve for two different get togethers. Off to Trader Joe's I went with my list of ingredients. When the nice wine guy at the store asked if I needed some help, I asked if he could recommend a good rose for my sangria recipe. He gasped and adamantly said he only makes Sangria one way. Always open to a good recommendation, I took down his recipe, and bought the ingredients.

The next day, my dear friend Stephanie came into town all the way from New York. We chatted and sipped sangria out on the patio. It was a perfectly lovely afternoon, and we both and agreed the recipe was a keeper. But part of me still wondered about my first recipe. So back to Trader Joe's I went, got the additional ingredients needed, and made the second sangria recipe for a BBQ we hosted over the weekend. And what do you know, it was another keeper! Long story short, both recipes were so good, I just had to post two! So take your pick or make both. Just be sure to serve it with good friends and prepare for a thoroughly good time.
*** Side note, please excuse the last minute photography ;)

Sangria Two Ways:

Sparkling Red Wine Sangria
Recipe courtesy of the Trader Joe's Wine Guy

1 cup strawberries, quartered and hulled
1 cup raspberries, whole
1 nectarine, sliced
1 orange sliced
1 cup triple sec
1 bottle sparkling red wine
1 cup apple juice

Cut and slice the fruit and place in large bowl. Pour the triple sec over the fruit. Mix the fruit well, pressing it down in the bowl so it is mostly covered by the alcohol. Soak for several hours, or even over night (I soaked mine overnight). When ready to serve, transfer the fruit and triple sec to a serving pitcher. Add the sparkling red wine and apple juice. Serve over ice and garnish with desired fruit.


Sangria with Rose Wine
Adapted from The Cilantropist

1 orange, sliced
2 nectarines, sliced
1 apple, sliced and quartered (I used a pink lady apple)
1 cup strawberries, quartered and hulled
1 cup raspberries, whole
1 cup pineapple, chopped (I used frozen)
3/4 cup triple sec
1/4 cup citrus vodka (I used Absolut Mandarin)
1/4 cup sugar
1 1/2 cups ginger ale

Cut and slice all of the fruit. Place all the fruit in a large bowl, and add the sugar, triple sec, and vodka. Mix the fruit well, pressing it down in the bowl so it is mostly covered by the sugar/alcohol mixture. Soak the fruit, mixing occasionally, for at least 1 hour, but I prefer to soak mine for several hours or even over night. When ready to serve, transfer the fruit and triple sec to a serving pitcher. Add the rose wine and ginger ale. Serve over ice and garnish with desired fruit.




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Grilled Pork with Blueberry Barbecue Sauce

If there is one fruit that my kids are obsessed with, it's blueberries. So when I came across this recipe, I knew that I had to give it a try. The original recipe called for salmon, which I think would have been delicious, but I happened to have thin cut pork chops on hand, so I gave it a try. The combination, of sweet and savory was amazing, and even my "I don't like sauce" child gave it a try and liked it! My only complaint with the recipe is that it really didn't make enough ... If I was making it for 4 adults, I think I would double the recipe. But maybe that's just me ... I always like to have a little more than not enough. All in all, this recipe was simple to make and definitely added some unexpected flavor to my rather boring pork chops!

Grilled Pork with Blueberry Barbecue Sauce
adapted from Pink Parsley

Directions:

4 thin cut pork chops (any cut will do)
kosher salt and freshly ground pepper
1/2 cup fresh blueberries, rinsed and patted dry
1/3 cup ketchup
1 Tbs apple cider vinegar
1 Tbs balsamic vinegar
2 Tbs brown sugar
1/4 tsp garlic powder
2 Tbs grated onion
1 tsp Dijon mustard
1 tsp Worcestershire sauce
pinch red pepper flakes

Prepare grill to medium-high heat, and let heat.

Season pork with salt and pepper to your liking.

In a medium saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 10 minutes. Use the back of a wooden spoon to mash them, then add the ketchup, vinegars, brown sugar, garlic, onion, mustard, Worcestershire sauce, and red pepper flakes.

Whisk well to combine and break up the blueberries, then increase heat to medium. Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low. Continue to cook, stirring frequently, until the sauce has thickened, another 10-20 minutes. The sauce will be thicker and clumpier than traditional bbq sauce.

While sauce thickens, grill pork chops. If using a thin cut chop, it should take 3-4 minutes per side. Thin chops should be grilled hot and fast. Thicker cuts will take a little longer and should be grilled at a slightly lower temperature.

Remove from grill, top with sauce, and serve.

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Simple Spice is Back! Let's Start Simple ...

I am embarrassed to even admit this, but it has been a more than a year since I last posted. To be fair, we did undergo a major home renovation at the end of last summer, and I guess I just got out of the habit of blogging. It's not like we haven't been cooking. In fact, I have been cooking up a storm in our beautiful new kitchen. I think I just put too much pressure on myself to have a perfect plate put together before I grab my camera and photograph it. So let's get one thing out there, moving forward, some days I may have a great shot of my latest creation and other days I may just grab the iPhone and take a quick shot before my ravenous family digs into our meal. I really do miss my blog, and I hope you will reconnect with me as I share what's been cooking :)

To start things off, I wanted to share this amazingly simple appetizer I threw together for my bunco group last month. It's perfect for summer entertaining because it requires absolutely no cooking and uses some of the best ingredients summer has to offer in southern California, fresh strawberries and basil!

Summer Strawberry Bruchetta
Adapted from Annie's Eats

Ingredients:

1 cup strawberries,diced

1 tbsp. sugar

1 french baguette sliced on a bias

4 oz. goat cheese 

¼ cup minced basil leaves
Freshly ground black pepper
2 tsp. balsamic vinegar

Directions:


Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Top each slice with the basil leaves. Just before serving, drizzle with balsamic vinegar and top with pepper.
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Grilled Vegetable Salad

I know it's been nearly two months since my last post. I've heard people are sick of checking the blog and seeing that "darn coconut cake" (sorry Chris R. in Nashville :). In all honesty we've just been having too much fun for me to sit down, write, and post recipes. From birthday parties, to family and friends visiting, to just getting out and enjoying the beautiful California summer, there has been no time to blog ... okay that, and I've just been a little lazy ;) But I am back! And I'm excited to post several simple and delicious new recipes I've made recently.

To start things off, I am posting this AMAZING Grilled Vegetable Salad. I made it for a 4th of July Celebration and everyone seemed to love it. I know I did! The best thing about this recipe is that it's summer simple - using fresh summer vegetables and cooking it on the grill. It really doesn't get much better in my opinion.

Happy Cooking and Happy Summer!!!

Grilled Vegetable Salad
Adapted from Down Home With the Neely's via foodnetwork.com
Serves 8-10

Ingredients:

* 1/2 bunch asparagus, trimmed
* 1 pint grape tomatoes
* 1 medium red onion, cut into wedges
* 1 sweet yellow onion, cut into wedges
* 1 sliced yellow bell pepper, seeds and ribs removed
* 1 sliced red bell pepper, seeds and ribs removed
* 2 medium zucchinis, cut into spears
* 2 medium yellow squash, sliced in rounds (about 1/8 inch thick)
* 1/4 cup extra-virgin olive oil, for brushing
* Salt and freshly ground black pepper

Dressing:

* 2 medium clove garlic, minced
* 1 tablespoon white balsamic vinegar
* 3 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper


Directions:

Preheat grill to medium.

In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter.

In a small bowl, mix garlic, white balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables just before serving.

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Simply Irresistible Coconut Cake

Summer is just around the corner (at least in my mind anyway!) and I am so excited to pull out all of my favorite recipes for weekend get togethers. And with Memorial Day weekend one week away it's time to start planning what to bring for all the parties that mark the official launch of summer!

This Coconut Cake might just be one of the easiest recipes I've ever made. As I may have mentioned, I am really not much of baker (too much precision for me). That's why I love this doctored up "out of a box" cake recipe. I apologize to all those baking purist - but I'll leave the "real baking" to you. Besides, it's summer ... we need recipes that are fast and simple!

PS: Sorry about the less than stellar photo - we were so excited to eat the cake, we almost forgot to take a picture :)

Simply Irresistible Coconut Cake
adapted from Paula Dean
serves 10-12 (or more)

1 box yellow cake mix - prepared as directed
14 ounce can sweetened condensed milk
15 ounce can cream of coconut
8 oz frozen cool whip
3 cups sweetened flaked coconut
1 basket of fresh strawberries, washed and sliced

Directions:

Preheat oven to 350 degrees.

Grease a 13x9x2 inch baking pan.

Prepare cake as directed.

Remove cake from oven and poke holes all over the cake with a fork or skewer.

In a small bowl mix together sweetened condensed milk and cream of coconut. Pour mixture over warm cake.

Let cool completely.

Frost with whipped topping, sprinkle with coconut, and top with strawberries.

Cover and refrigerate.

Best made the day before.

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