The Very First

As most of you already know, my woes of a broken oven are over. My man fixed it, and it's up and running...baking, roasting...doing all the things it is supposed to, beautifully.

 But I'm not going to lie. As much as I love no bake desserts, I was starting to crave something freshly baked from that oven. I'm not kidding you, he got it fixed on a Saturday afternoon, and Sunday morning I got up extra early to bake something, simply because I knew I could; and this recipe was the very first thing I baked in my newly fixed oven!

This is a take on my Strawberry Cobbler I shared last summer. See, not only are my boys raspberry and blackberry fanatics, but this year, we actually have fresh blackberries growing in our backyard. Alex gets so excited every time he checks the bushes and finds those purple beauties staring back at him. So, Mommy just had to find a yummy dessert to use some in to reward all his hard work.

I love this recipe because it is truly fool proof. Even if you aren't much of a baker, I guarantee you can make this. Mixing, pouring, baking. That about covers it. And I don't see why your favorite berry couldn't be substituted.

I'm so grateful to have my oven up and working again. Not only does it make menu planning so much easier, but in insures scrumptious things like this are going to keep showing up on EMM!

Blackberry Cobbler
1 c. flour
1 c. sugar
1/2 tsp. baking soda
1 egg, beaten
4 TBS butter, diced
4 c. blackberries, fresh or if frozen, thawed and drained
Whipped Cream, optional

Preheat oven to 375. Spray an 8x8 baking pan. Layer berries in bottom of pan. In a large bowl combine all dry ingredients. Mix well. Add egg. Using a fork, mix until forms a crumbly mixture. Sprinkle over top of berries. Dot with butter dices. Bake for 45-55 minutes until golden brown and bubbly. Cool slightly before serving. Top with whipped cream, or ice cream!

Shared on Lady Behind The Curtain Aug. 21, 2013
Shared on The Country Cook Aug. 23, 2013

Blackberry at Very Good Recipes

As most of you already know, my woes of a broken oven are over. My man fixed it, and it's up and running...baking, roasting...doing all the things it is supposed to, beautifully.

 But I'm not going to lie. As much as I love no bake desserts, I was starting to crave something freshly baked from that oven. I'm not kidding you, he got it fixed on a Saturday afternoon, and Sunday morning I got up extra early to bake something, simply because I knew I could; and this recipe was the very first thing I baked in my newly fixed oven!

This is a take on my Strawberry Cobbler I shared last summer. See, not only are my boys raspberry and blackberry fanatics, but this year, we actually have fresh blackberries growing in our backyard. Alex gets so excited every time he checks the bushes and finds those purple beauties staring back at him. So, Mommy just had to find a yummy dessert to use some in to reward all his hard work.

I love this recipe because it is truly fool proof. Even if you aren't much of a baker, I guarantee you can make this. Mixing, pouring, baking. That about covers it. And I don't see why your favorite berry couldn't be substituted.

I'm so grateful to have my oven up and working again. Not only does it make menu planning so much easier, but in insures scrumptious things like this are going to keep showing up on EMM!

Blackberry Cobbler
1 c. flour
1 c. sugar
1/2 tsp. baking soda
1 egg, beaten
4 TBS butter, diced
4 c. blackberries, fresh or if frozen, thawed and drained
Whipped Cream, optional

Preheat oven to 375. Spray an 8x8 baking pan. Layer berries in bottom of pan. In a large bowl combine all dry ingredients. Mix well. Add egg. Using a fork, mix until forms a crumbly mixture. Sprinkle over top of berries. Dot with butter dices. Bake for 45-55 minutes until golden brown and bubbly. Cool slightly before serving. Top with whipped cream, or ice cream!

Shared on Lady Behind The Curtain Aug. 21, 2013
Shared on The Country Cook Aug. 23, 2013

Blackberry at Very Good Recipes

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Monday Brainstorms

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
Pin It

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
Pin It

reade more... Résuméabuiyad