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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