• Recipe of the Month: June

    Best-Ever Skillet Peach Cobbler

    From www.butterbeready.com

    Prep Time: 10 min

    Cook Time: 40 minutes

    Yield: 6

    Ingredients

    For the filling:

    • 2 lbs sliced peaches – can be fresh or frozen
    • ¼ cup unsalted butter, cubed
    • ½ cup packed light brown sugar
    • 2 tsp vanilla extract
    • ½ tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ¼ tsp ground cardamon
    • ¼ tsp salt
    • 1 Tbsp. cornstarch
    • Vanilla ice cream for serving and fresh mint leaves for garnish – optional

    For the biscuit topping:

    • 1 cup self-rising flour
    • ½ cup fine yellow cornmeal
    • 2 Tbsp granulated sugar
    • 1 cup buttermilk
    • ½ cup salted butter, melted

    Directions

    For the filling:

    1. Preheat oven to 400°F.
    2. In large cast iron skillet add peaches and place over medium heat. Let peaches cook, tossing them every so often, until they begin to soften and release their juices, 7-10 minutes.
    3. Add cubed butter into skillet and continue cooking, stirring often, until butter has melted, 2-3 minutes.
    4. Add brown sugar, vanilla, cinnamon, nutmeg, cardamom and salt. Stir all ingredients well to fully combine and continue cooking until sugar has dissolved and peach mixture thickens, about 3-4 minutes.
    5. In small bowl, combine cornstarch and 1 Tbsp water, mix well creating a slurry. Pour slurry mixture into skillet and toss well to combine with peach filling. Once well combined, remove skillet from heat and set aside.

    For Biscuit Topping:

    1. In medium bowl, whisk together flour, cornmeal, and sugar. Add buttermilk and melted butter and stir until combined. It will be thick.
    2. Use a large spoon and dollop biscuit batter over the surface of the skillet peach filling.
    3. Place skillet on top of large baking sheet in case it bubbles over and place into oven to back for 30 minutes or until biscuit topping is golden brown and cobbler edges are bubbly.
    4. Let cool for 10 minutes. Serve warm with ice cream and fresh mint. Enjoy.

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    Recipe of the Month: May

    Mediterranean Chickpea Salad from littlesunnykitchen.com

     

    Ingredients

    2 (15oz) cans chickpeas, drained

    ½ red onion, diced

    1 medium cucumber, diced

    ½ cup feta cheese, crumbled

    8 oz cherry tomatoes

    ¼ cup chopped fresh parsley, chopped

    For the Dressing

    3 Tbsp olive oil

    2 Tbsp lemon juice

    2 garlic cloves, crushed

    ½ tsp dried oregano

    ½ tsp dried basil

    1 tsp salt

    ¼ tsp ground black pepper

    Directions

                        1. Make the dressing. In a small bowl, mix lemon juice, olive oil, garlic, oregano, basil, salt, and pepper. Set aside.

                        2. Add all vegetables, chickpeas, and ½ feta cheese and dressing to a bowl. Mix well.

                        3. Garnish with the rest of the cheese and refrigerate 1-2 hours for flavor to develop. Serve and enjoy.