Peach & Blueberry Cobbler
August 30, 2010 > 2 Comments
Fall is my favorite season of the year. I love the chillier air that necessitates sweater weather! I love the sights, smells and tastes associated with fall. Needless to say, I was to feel a bit of that fall air moving in last week.
But I will definitely miss summer this year. The coming of fall brings two things I am not looking forward to – the kids going back to school and an end to the abundance of wonderful fresh fruits. Apples and pears have their place, but they just don’t compare to all the berries, melons, peaches and plums we indulge in all summer long.
So I’ve been trying to make sure we get our fill of all our summertime fruit favorites while we still. Fruit in one form or another accompanies virtually every meal, and sometimes snacks too. Add in a new fruit-based dessert every few days and I’d say we’re well on our way to almost getting tired of some of these favorites.
Although my husband and I typically prefer a streusel-type topping with our fruit desserts, this cobbler was a hit all around. The kids were crazy about gooey, cake-like middle and bottom sections while my husband and I loved the crispy top. Combine that with a mouthful of fruit in each bite and you definitely have a winner! A warm slice of cobbler topped with a scoop of vanilla ice cream turns out to be the perfect way to end a late-summer day.
Peach & Blueberry Cobbler
- 1/2 c. butter
- 3/4 c. flour
- 1 c. sugar
- 1/2 t. salt
- 2 t. baking powder
- 3/4 c. milk
- 1/2 t. vanilla or almond extract
- 3 – 4 peaches, cubed (peeled or unpeeled)
- 1 – 1 1/2 c. blueberries
- 1/4 c. sugar
- 1 T. flour
- 1/2 t. cinnamon
1. Place butter in a 13 x 9 casserole dish and melt in a 350 degree oven (about 5-8 minutes).
2. While the butter melts, combine 3/4 c. flour, 1 c. sugar, 1/2 t. salt and 2 t. baking powder. Pour in the milk and vanilla and stir just until combined.
3. In a second bowl, toss the peach cubes, blueberries, 1/4 c. sugar, 1 T. flour and 1/2 t. cinnamon together.
4. Once butter is melted, remove casserole dish from oven. Pour batter into casserole dish. Pour fruit mixture on top. Return to 350 degree oven and bake for about 45 minutes, until golden brown and crisp on top.
This post is being linked to:
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tempt My Tummy Tuesday at Blessed With Grace
Mexican Lasagna
August 29, 2010 > 5 Comments
I think the thing I love the most about Mexican Lasagna is its versatility. There are probably almost as many recipes for Mexican Lasagna as there are food blogs! And honestly, I’ve probably made nearly every variation. For the most part, every different way I prepare it seems to be a hit with the family too. I guess that’s just what happens when you combine food and flavors everyone already likes.
When I first began my foray into cooking as a young bride of 20, a Mexican Lasagna variation was my go to meal. I actually thought it was my own creation. (I’ve since learned it is truly very rare for any meal to be an entirely new creation. But I was young and naive and proud of myself for making something that wasn’t served when I was growing up.) I would stack all the ingredients in a round casserole dish and call it a tortilla pie.
Since then, I’ve changed certain ingredients or methods, but at the core, I still use that same recipe I’ve been using for 13 (seriously? how is that even possible?) years now. The recipe I’m sharing with you is for the Mexican Lasagna I make most often. I’ll include some of our favorite variations at the end.
Mexican Lasagna
- 1 lb. ground beef
- 1/2 onion, diced
- 1 T. chili powder
- 1 t. cumin
- 1 t. garlic powder
- 1 t. salt
- 1/4 c. water
- 1 16 oz. container Ricotta or cottage cheese
- 1 egg
- 1 can black beans (roughly 1 1/2 c. cooked beans, if using dry)
- 1 jar salsa
- 6 – 8 flour tortillas, cut in half
- 1 1/2 c. shredded Mexican blend or cheddar cheese
1. Combine the ground beef and onion in a skillet and cook until browned. Drain. Stir in seasonings and 1/4 c. water. Bring water to a boil and simmer for 2-3 minutes. Cool.
2. In a small bowl, stir together the ricotta or cottage cheese with the egg.
3. Pour some salsa in a 13 x 9 casserole dish. Layer some of the tortillas on top. Spread on a thin layer of the ricotta or cottage cheese mixture. Sprinkle some of the meat on top, then some of the beans followed by another thin layer of salsa. Repeat layering until done, ending with the salsa. Sprinkle the shredded cheese on top, cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue cooking an additional 5 minutes, until cheese is fully melted.
Please excuse the cut up orange plastic plate. The kids get upset if I don’t use pictures from their servings every so often.
Now for some variations we love:
- Omit the ricotta/cottage cheese and egg. Swap out the black beans for refried beans. Spread on tortillas when you would the ricotta mixture.
- Use corn tortillas or even tortilla chips in place of the flour tortillas.
- Omit the ricotta/cottage cheese and egg. Sprinkle each layer with additional shredded cheese.
- Use taco sauce in place of the salsa.
- Add a layer of corn.
- Substitute the meat, beans and salsa with a batch of Mexican Chicken & Black Bean Filling.
Is Mexican Lasagna a standard in your house too?
A Date Night Freebie
August 28, 2010 > 2 Comments
My husband and I have big plans to fit in at least 2 date nights out of the house before the baby is born. We figure we need to do it now since it will be at least 6 months before just the two of us can go out again. We’re pretty simple when it comes to date nights out. Usually we just go out to eat, lingering at the table while we talk about everything, and then walk around somewhere, typically Wal-Mart or Target. We’re exciting people, aren’t we?
One of my favorite chain restaurants is Chili’s. It’s been a few years since we’ve been to one, but it sounds so good! Plus, I have been craving ribs like crazy, and their ribs are mighty tasty.
So you can imagine my excitement when I received this offer in my email inbox – FREE chips and queso dip at Chili’s just for signing up for their email club. I am all over that!
Hopefully we’ll be enjoying our free chips and queso next weekend. And I hope you get to enjoy them soon too!
