Texas-Style Blueberry Cobbler – August 2nd

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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.

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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.

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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.

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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.

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My recommendation is to also enjoy it with ice cream!

Have a blessed evening!
Heather

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Skillet-Roasted Lemon Chicken with Potatoes – August 2nd

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

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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.

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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.

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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.