Texas-Style Blueberry Cobbler – August 2nd


Texas-Style Blueberry Cobbler from Cook’s Country Magazine

4 tbsp unsealed butter cut into 4 pieces, and 8 tbsp melted and cooled
1 1/2 cups sugar
1 1/2 tsp grated lemon zest
15 oz blueberries
1 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups milk

Adjust oven rack to upper-middle position and heat oven 350 degrees. Place 4 tbsp cut-up butter in 13 by 9 inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.


Meanwhile, pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tbsp lemon sugar together in bowl until berries are coarsely mashed.


Combine flour, remaining 1 1/4 cups sugar, baking powder and salt in large bowl. Whisk in milk and 8 tbsp melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, pour batter into prepared pan.


Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, bake until golden brown and edges are crisp, 45-50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.


My recommendation is to also enjoy it with ice cream!

Have a blessed evening!

Skillet-Roasted Lemon Chicken with Potatoes – August 2nd


Skillet-Roasted Lemon Chicken with Potatoes from Taste of Home A+ Recipes


1 tbsp olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 tsp grated lemon peel
1/2 tsp salt, divided
1/4 tsp pepper, divided
8 boneless skinless chicken thighs
1/4 tsp dried rosemary, crushed
1 lb fingerling potatoes, halved lengthwise
8 cherry tomatoes

Grease a 10-in cast iron skillet with 1 tsp oil. Arrange lemon slices in a single layer in skillet.


Combine 1 tsp oil, 2 minced garlic cloves, lemon peel, 1/4 tsp salt and 1/8 tsp pepper; rub over chicken. Place over lemon.


In a large bowl, combine rosemary and remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, at 450 degrees for 25-30 minutes or until chicken is no longer pink and potatoes are tender.