For blueberry cobbler use the same cobbler recipe as the peach posted previously but use 2 cups of blueberries instead of peaches. How easy is that! Two recipes in one!!! Over the 4th of July last weekend I made a blueberry cobbler to accompany the homemade vanilla icecream a friend made…. It was really yuummmmy….
I hope your friends and family enjoy!
There is nothing better during summer than a great cobbler. My grandmother, Myrtle Lee Pierce, was a wonderful southern cook. She always called a cobbler a “Lazy Man’s Pie”… It may be simple but it is really good. A cobbler can be made with so many different fruits. Today I used peaches.
6 ripe peaches(peeled and cut into 1″ squares)
1 cup sugar
1 cup of self rising flour
1 cup of milk
1 stick of butter
Preheat oven to 350 degrees. Place sliced peaches in a bowl, Set aside. Mix sugar, milk, and flour in a bowl. Set aside. Place 1 sick of butter in a 9×12 glass casserole dish and place in oven. When melted remove from oven. Pour sugar,milk, flour mixture evenly over hot butter in dish. Then sprinkle fruit evenly over the top. Place in oven for 25-30 minutes (until golden brown). Here are a few photos of the process!
The very happy customers are my niece and nephew! For the 4th of July the weekend I may make it with blueberries and strawberries!
Hi all! Wow… It has been a crazy few months. A few weeks back while traveling for work I went to dinner at Springhouse. Springhouse is at Lake Martin in Alabama. I worked on the interiors with Doug that works with me at Tracery and Jeff at Dungan Nequette Architects. Everytime we are in the area we love to stop back by for dinner. It is always great and this was no exception. I am now on a little vacation and I am catching up on my blog posts! Take a look at a few pics I snapped while I was at dinner with Doug and Hannon.
Have a great week!
Last night I returned to Abbatior for dinner in Atlanta. I highly recommend it if you find yourself in Atlanta. We had the chicharones to start… Yes… Fried pork skins. These tasty little treats melt in your mouth like cotton county at the local fair. I enjoy the food and the atmosphere. With my career(and LOVE) of interior design this place makes my heart go pitter pat. Here are a couple pics of the restaurant and of course the chicharones!
I had lunch last week at George’s at Alys Beach which is located along scenic highway 30A where we live. I always love lunch on the porch at George’s. The fun restaurant is owned by Geoge and Ann Hartley who created a two part menu…. Behave and Misbehave. We all behaved at lunch. There are so many great choices at George’s and I have enjoyed all of my meals. A few of my favorites are gyro, grilled fish tacos, crab and avacado salad, thai beef salad…. Just to name a few.
OK… so if you follow this blog you know that I LOVE oysters. So recently made fried oysters when we had a few friends over. Here is the recipe and a few step by step photos.
First take the oysters and soak in eggs whipped with salt and pepper.
Place the oysters individually in a bag with plain flour and shake.
Transfer oysters individually from the flour to the breadcrumbs and toss the oysters in the breadcrumbs.
Cook oysters on each side until golden brown. Make sure to only turn once.
Place on paper towels to soak up any excess oil. Serve hot and enjoy!
I love to serve the oysters as an appetizer so that they can be served immediately and are not coordinated with other items being served.
Hi All! Sorry it has been a while. It has been a crazy month in April. This is a recipe that is a family favorite. When our daughter Mallory comes home for a weekend visit from college this is one of her usual requests. I made this earlier this month for our friend Lynn’s birthday. It is a great dish for a group. This recipe makes a large bowl and is great with a salad and a loaf of fresh bread.
5 boneless chicken breasts
8 slices of bacon
1 white onion
4 ears of corn
1 box of bowtie pasta (1lb)
fresh sage (about 4 sprigs)
1 pkg of heavy cream (16 oz)
Fry the 8 slices of bacon (preferebly in an iron skillet). Remove the bacon and place on paper towels to remove excess grease. Retail grease in skillet. Chop onion and place in skillet and sautee until clear. Remove onions. Salt and pepper chicken. Sautee chicken in same pan.
In a separate pan. Cut corn off the cob. Add olive oil (2-3 TBSP) to the skillet and sautee the corn with salt and pepper until almost cooked. Add fresh sage(sage finely chopped). Sautee for 2-3 min. Add 16oz of Heavy Cream. Sautee until bubbly. Turn off.
Boil Pasta per direction on the box.
Toss Pasta, chicken, onions, bacon, and corn.
I hope you and your family and friends enjoy this as much as we do. This is an original recipe… my husband, Mark, told me he thought the sage cream corn that I make on his own would be a great in a pasta. So, you are probably wondering why it is named Pasta Seagrove and has no seafood?!?!? It was first made in our home in Seagrove Beach so that is where the name came from. We hope you enjoy!
On the plane headed back from New York. Had a great time! I really enjoyed John Dory. We met up with my friend George who is a frequently in New York and he selected this great place for dinner. John Dory is located in the Ace Hotel (which is amazing). John Dory features a loud, fun atmosphere. The oyster bar in the center of the space really sets the tone. We enjoyed raw oysters, clam ceviche, sqid stuffed with chirizo, oyster bake, paler house rolls with pate, and a great cocktail menu. If you visit let me know what you think of it. You definitely need to be in the mood for seafood, but if you are make it a stop.
Hi all! My sister, Maggie just called for this recipe so I thought I would share it with you all. This is a family favorite that we enjoyed growing up at my granparent’s home and at our own home. It is simple, easy and quick and… oh so yummy! I like to serve it with asparagus or green beans.
1.5 ish lbs of ground round
2 cans if cream of mushroom
1 8oz carton of light sour cream
1 pkg of fresh white mushroom
1/2 white onion(optional)
Dice 1/2 white onion. Place in skillet with 1 TBSP (ish) of olive oil. Sautee for approx 1 minute. Add ground round and salt and pepper to taste. Sautee until ground round almost cooked and add mushrooms (washed and sliced). Sautee for 2 minutes(ish). Add mushroom soup, sourcream and 1 tsp of Worcestershire. Stir and cook on low/ until bubbly. Serve over egg noodles or rice.
I hope you enjoy!