Friday, June 25, 2010

best peach cobbler ever.

Every summer I make this peach cobbler at least a dozen times. It is Christian's favorite food. Our favorite way to enjoy it is warm and topped with vanilla ice cream. However Christian also claims that it is wonderful cold for a mmidnight snack and then breakfast. Hence that fact that I make it at least a dozen times, one pan doesn't last long at our house!

Fresh Peach Cobbler (from the LA Times)

Preheat oven to 350

3 1/2 (or a little more) cups of fresh peaches, cut and peeled. (I always add a little more because I like it extra peachy, this time I used about 4 peaches minus the pieces I ate)

1/2 cup sugar

1/2 tsp cinnamon

*Spread peaches in the bottom of a 9x9 square pan and sprinkle with sugar and cinnamon*

1/2 cup butter

1/2 cup sugar

4 oz cream cheese

1 tsp vanilla

1 egg

1 cup Bisquick

* Blend slightly melted butter, cream cheese, and vanilla until fluffy. Add egg and beat well. Add Bisquick and mix in thoroughly. Spread over the peaches.

Bake for 40 minutes or until lightly browned and set.

Mmmmm. Enjoy.

**note: Doubling this recipe is really easy. I usually double it and bake in a 9x13 pan. Just make sure you have lots of peaches, probably 8-10.**

**other note: Peeling peaches has been a piece of cake since I discovered this little tip... put the peaches in boiling water for one minute and then drop them in ice water for 2 minutes before peeling. This sounds like more work but saved me so much time.**

Thursday, June 17, 2010

hot hot hot hot hot hot hot

that sums up my thought process at about 4pm every single afternoon. it is only JUNE people. HOW can it be SO HOT already?

With this heat we try and avoid turning on our oven in the evenings, so we have been doing a lot of skillet stuff and grilling on the BBQ. Here is my personal favorite summer grill recipe.

Teryaki Chicken Burgers

4 Boneless Skinless Chicken Breasts
1 can pineapple rings (or fresh pineapple sliced into rings)
1 bottle teryaki sauce/marinade (we LOVE the Lawry's brand with pineapple juice)
4 slices provolone cheese (or whatever you have on hand, i just prefer provolone)
4 hamburger buns
iceberg lettuce, tomatoes, and mayo for topping

Place chicken breasts in a ziploc bag and cover with marinade. Reserve about a half cup or so for basting while grilling and topping your sandwich at the end. Let sit in fridge for at least 1 hour or up to overnight.

Heat BBQ or grill pan to high.

Place chicken on grill, turn once to get some nice score marks. Then turn down the heat and let the chicken cook through, basting with reserved sauce periodically.

Once the chicken is done, remove from heat, cover with cheese if desired, and tent with foil to keep warm.

Heat the grill back up to high. Once the grill is hot place the pineapple rings on the grill and let them cook until they get nice and caramelized on each side. This take about 5-8 minutes, watch them carefully.

Towards the end of your pineapple cooking time slide the buns on to get nice and toasty. If you don't have room for them, wait until the pineapple is done, then place the buns on the grill.

Assemble your delish burger with your desired toppings. We love to mix the teryaki sauce with a little mayo, then the chicken, cheese, pineapple, and some fresh iceberg lettuce. YUM!

We make these several times a summer either on the bbq or just in the grill pan. So yummy and a great summer dish!

Sunday, June 6, 2010

i cook barefoot

which is about the only thing i can think of that i have in common with one of my favorite chef's, Ina Garten, the barefoot contessa. LOVE her. Love her recipes. I was watching her show the other day and she made these zucchini pancakes and I knew the perfect way to use the fresh zucchini in my fridge. Here is the recipe from the Food Network website...


2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil


Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.


I followed this recipe exactly but I did only have salted butter which made them a little salty for me. I probably will cut out some of the salt next time or use unsalted butter to fry them up in. Also, the oil/butter has to be REALLY hot or you get a greasy blobby mess. YUCK. But when they do turn out well, they are simply scrumptious. Even great warmed up in the toaster the next day. Christian and I both agreed that even though they were yummy, they needed a little something. A dipping sauce or some cheese mixed in the batter would have been a good addition. I whipped up some fry sauce, and that kinda helped, but I will have to think about another alternative sauce before I make these again. Either way this is now my 2nd favorite way to enjoy zucchini.