Cobblers, Crumbles, Crisps and More from Martha Stewart

One of my fond childhood memories involves wandering around the woods by my house to pick blackberries.  We'd come home with a bucket of berries for my neighbor Dot to make her famous blackberry cobbler.  She would put the cobblers together with smiles and love, singing along the way . . . she was a special lady. Cobblers, crumbles and crisps remind me of her.

Martha Stewart has put together a collection of these wonderful recipes that remind me of those good old days.  Click here to go there.

Churros

Photo source:  Pati Jinich

I was first introduced to churros as a young adult while also discovering the joys of the flea market.  It was immediate love for the crunchy sweet treats that were drenched in sugar and cinnamon.  

The recipe and photo comes from Pati Jinich's website. After seeing her prepare the sweet treats on her cooking show on Create TV, Pati's Mexican Table, I had to find her recipe since I lost my recipe a long time ago and missed making them.

Click here to go to Pati's recipe page.

Italian Crescent Casserole

Photo source:  Pillsbury

"Here's a casserole classic! The beefy, cheesy filling is topped with flaky crescents."  Comment from Pillsbury

Love meat pies!  My mom makes one with cheddar cheese and green beans mixed in with the ground beef that was a much requested meal during my childhood.  I'll post the recipe when I find it.

Click here to go to the Pillsbury recipe page.

Sicilian Meatballs

Photo source:  Ciao Italia -- Mary Ann Esposito

I grew up on sicilian meatballs and spaghetti prepared by my nana every Thursday night and Sunday dinner.  Her meatballs were different than the ones that Mary Ann Esposito made on her television program, like I never heard of raisins in meatballs.

After seeing the Ciao Italia television episode that included these meatballs, I had to look up the recipe to include on the blog.

Click here to go to the Ciao Italia recipe page.

Chicken-Bacon-Ranch Foil Packs

Photo source: Pillsbury

"Wrap a handful of ingredients into a foil packet and toss it in the oven for a no-fail, all-in-one dinner. Bonus: Cleanup is a snap!"  Comment from Pillsbury

Whether you make this meal in a foil pack or as a casserole, the prep is quick and easy, using a few different ingredients.

Many reviewers of this recipe used sliced potatoes instead of broccoli with great results.  Some used italian dressing instead of ranch.  Of course I would add fresh mushrooms!

Click here to go to the Pillsbury recipe page.

Best Ever Cole Slaw

Photo source:  Chic-Fil-A

Chick-Fil-A recently discontinued cole slaw from their menu.  It was a blessing in disguise since they also decided to release their recipe.

The Captain and I have made this cole slaw many times and it is THE BEST we have ever had!  Now we can make it anytime . . . and we do often!

The recipe is quick and easy to put together, but the wait time in the refrigerator is the killer.  Two hours!!  That is the only thing I don't like about this recipe.

Click here to go to the Chic-Fil-A recipe page.

Grilled Shrimp with Garlic

Photo source:  The Food Network

We have been experimenting with grilling shrimp, using different marinade and rub methods.  The results have been delicious and easy.  

Here is another grilled shrimp recipe that sounds spicy, yummy and easy courtesy of Bobby Flay and the Food Network.

Click here to go to Food Network's recipe page.

Pink Lemonade Stand Cake

Photo source:  Taste of Home

Yummy lemon cake and cream cheese frosting!

This cake sounds super special and worth the fuss in making it. But I would not suggest this cake for a beginner baker.

Such a pretty cake!

Click here to go to the Taste of Home recipe page.

 

Cream Cheese Frittata

Cream cheese in a frittata is something I have never heard of, but it sounds delicious!

Love the combination of ingredients, however, you can add or remove ingredients to suit your taste.  Adding sliced tomato sounds good to me!

The recipe comes from Martha Stewart, so it has to be a good thing . . .

INGREDIENTS 

2 teaspoons olive oil 

2 ounces mushrooms, sliced 

1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces 

1/2 small onion, finely chopped 

1 small garlic clove, minced 

3 large eggs 

1/4 cup half-and-half

4 ounces reduced-fat cream cheese (1/2 bar), cubed 

2 ounces cheddar cheese, shredded (1/2 cup) 

2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup) 

Coarse salt and ground pepper


DIRECTIONS 

Preheat oven to 350 degrees. 

Heat oil over medium heat in a small (8-inch) ovenproof nonstick skillet. 

Cook mushrooms, bell pepper, onion, and garlic about 5 minutes, until almost tender. 

Transfer mixture to a bowl, cool slightly. (Reserve skillet.) 

Add eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper to mixture in bowl . . . stir until combined. (There may be a few chunks of cream cheese remaining.) 

Pour egg mixture into reserved skillet; and bake until set, about 30 minutes. 

Heat broiler, and broil until top is golden brown, 2 to 3 minutes. 

Let stand 10 minutes before cutting into wedges and serving.

SOURCE

Frico with Potatoes and Montasio Cheese

Photo source: Lidia's Italy

This recipe comes from Lidia on Create TV.  We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.

It is one of those versatile recipes that you can add whatever ingredients your family loves.  I would definitely add mushrooms!

Note:  This recipe does not contain eggs.

Click here to go to Lidia's recipe page.  Check out her website while you are there.

Lemon Chicken with Potatoes

Photo source:  Pillsbury

Looks easy, delicious and economical . . . great for a beginner in the kitchen.

What I would change . . . substitute thighs with boneless skinless chicken breasts or tenderloins.

Click here to go to the Pillsbury recipe page.

Crunchy Potluck Taco Salad

Photo source:  Betty Crocker

"Ready in only 30 minutes, our Crunchy Potluck Taco Salad with tortilla chips, taco-seasoned ground beef, lettuce, tomatoes, olives and cheddar cheese is a must-make meal. Whip it up whenever you're craving a flavorful dinner or lunch with crunch."  Comment from Betty Crocker

This salad looks delicious and would also work as a tortilla or taco shell filling with a little extra meat and cheese.

Quick and easy meal, great for beginners in the kitchen.

Click here to go to the Betty Crocker recipe page.

Grilled Three Cheese Potatoes

Photo source:  Taste of Home

Those potatoes look delicious!

Love this easy prep recipe that is also versatile.  Change the type of cheese or make additions like fresh mushrooms to suit your family's tastes.

Please note that although this is meant to be cooked on the grill, it can also be baked in the oven.  See note on recipe.

Click here to go to the Taste of Home recipe page.

Mushroom Cheese Bread

Photo source:  Taste of Home

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

Perfect recipe for a beginner in the kitchen . . . quick and easy!

This recipe comes from one of my favorite recipe sources, Taste of Home.
  
Click here to go to the recipe page.

Florida Gulf Shrimp and Sweet Pepper Stir Fry

Photo source:  Fresh From Florida

Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.

Click here to go to the Fresh From Florida recipe page.

Chocolate Bundt Cake

Photo source:  Martha Stewart

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!

Click here to go to the Martha Stewart.com recipe page.

Raspberry Lemonade Cheesecake Bars

A delicious looking cheesecake bars recipe from Betty Crocker!

Ingredients

Crust

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup butter, softened 

1 egg 

1 teaspoon finely grated lemon peel

Filling

2 packages (8 oz each) cream cheese, softened 

1/2 cup sugar 

1 tablespoon finely grated lemon peel

2 eggs 

1/3 cup fresh lemon juice

1 cup fresh raspberries

Directions

Heat oven to 325°F. 

Spray bottom only of 13 x 9-inch pan with cooking spray.

Mix crust ingredients with spoon until soft dough forms in a large bowl. 

Press dough in bottom of pan. 

Bake 15 minutes. 

Remove from oven to cooling rack and cool 10 minutes.

Beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth. Scrape sides of bowl frequently. 

Add eggs, one at a time and beat until just blended. 

Beat in lemon juice. 

Reserve 1/4 cup filling and set aside. 

Spread remaining filling over cooled crust.

Mash raspberries with fork.  Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. 

Stir puree into reserved filling. 

Drop spoonfuls of raspberry mixture on cream cheese layer. 

Carefully swirl into top of cream cheese layer with a knife.

Bake 30 to 35 minutes or until filling is set. 

Cool 30 minutes on cooling rack. 

Refrigerate about 2 hours or until cooled completely. 

Cut in 6 rows by 4 rows.

Watch Video

Photo and recipe source

Blackened Shrimp Stroganoff

Oh my . . . guess what is for dinner tonight?

The combination of shrimp, fresh mushrooms and roasted red peppers is perfection.  Readers of my blog know how much I love shrimp pasta and always try new versions.  Something tells me this will be my favorite!

After drooling over this recipe, The Captain and I discussed what we would like to change in the recipe.  First off, no capers.  We will also opt to make shrimp stock and use white wine where the recipe calls for the second application of chicken stock.  To begin with, we will be marinading the shrimp for at least two hours to ensure maximum flavor.

Make this recipe uniquely yours by adding ingredients that your family loves, don't use the ones you don't love. Adjust the hot and spicy element of this dish by using a cajun seasoning that suits your taste.

Don't forget a loaf of hot crusty bread to complete this meal.  I will update this post after trying the recipe!



UPDATE

Our first try making this recipe was a comedy of errors.  First of all, we DO NOT RECOMMEND using white wine.  The first batch of making the gravy was ruined by the funky taste and also wasted the beautiful shrimp stock we made.  

We ended up using chicken stock in the second attempt at the gravy, which was delicious.

How do you forget one of the most attractive and delicious ingredients in this recipe?  We forgot the roasted red peppers!!!

All in all, it was still a delicious meal with all the errors and we will be making it again using shrimp stock and roasted red peppers.

Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 6 ounces fettuccini pasta
• 1 tablespoon butter
• 3 cups fresh mushrooms, sliced
• 1 tablespoon chopped shallots
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 (7 ounce) jar roasted red bell peppers
• 1 tablespoon drained capers

Directions

Combine peeled shrimp, oil, and Cajun seasoning and set aside in a medium bowl. 

Add pasta to a large pot of lightly salted boiling water, cook for 8 to 10 minutes or until al dente; drain.

Melt butter over medium heat in a large frying pan.

Cook and stir mushrooms and shallot in butter until tender. Remove from pan. 

Cook shrimp until they turn pink (about 2 to 3 minutes . . . do not overcook). Remove from pan. 

Cook 2/3 cup chicken broth and bring to a boil. Cook uncovered, until reduced to 1/4 cup (2 to 3 minutes).

Stir together sour cream and cornstarch in a small bowl. 

Mix in 1 cup chicken broth. 

Stir mixture into reduced chicken broth in the frying pan. 

Cook and stir until thick and bubbly. 

Cook 1 minute more. 

Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. 

Serve over pasta.



Footnotes

You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.



Photo and recipe source

Rustic Chicken Gratin

This recipe will be an experiment in spices and flavors since I have never used curry and have no idea what it tastes like.  I'm broadening my horizons!

I would make a simple change . . . use fresh vegetables, it is what is preferred. Maybe I'm weird, but I don't usually like the taste of frozen vegetables and prefer fresh.  As far as mushrooms, canned is ok, but I absolutely love fresh mushrooms.

Cheddar cheese?  I will use it the first time, but I'm not convinced this will be as good as it could be with another type of cheese.

Serving Size / Yield
4-6 servings



Ingredients

• 1 C. butter
• 1 C. onion, chopped
• 1 C. flour
• 1 tsp . salt
• 1/2 tsp. curry powder
• 1 (4-oz.) can sliced mushrooms, drained
• 1 (13-oz.) can evaporated milk
• 1 (10-oz.) pkg. frozen broccoli spears, drained
• 3 chicken breasts, chopped
• 2 C. cheddar cheese, shredded
• 4 C. white rice, cooked

Directions

Preheat oven at 375 degrees F. 

Melt butter in skillet, add onions and saute until tender. Remove skillet from heat. 

Stir in flour, salt and curry. 

Drain mushrooms. Add water to 1/2 C. mushroom liquid and add to flour mixture in skillet. 

Blend in evaporated milk until smooth and add mushrooms. 

Cook over medium heat, stirring until sauce thickens. 

Spread cooked rice on bottom of 13-by-9-inch baking dish. 

Arrange chicken and broccoli over rice. 

Pour sauce over mixture and cover with cheese. 

Bake for 20 to 25 minutes.

Photo and recipe source

Garth's Pasta Salad

Photo source:  Food Network

Love the combination of the two pastas!

This recipe comes from the kitchen of Garth Brooks and Trisha Yearwood via The Food Network.

Reviewers of this recipe cited not enough dressing or seasoning, so I will use this recipe as a start of a pasta salad.    

With that in mind, I will be adding mayonnaise a spoonful at a time until desired consistency is reached, italian dressing or a vinegar and oil dressing. 

Depending on how it tastes seasoning-wise after adjusting salt and pepper, I may add onion powder and/or cayenne pepper (just a pinch of each). Otherwise, the only other thing I would add is some cubed chicken.

Add what your family loves and make this recipe uniquely yours!

Click here to go to Food Network's recipe page.