Peach Cobbler

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I most certainly couldn't tease you with pictures of my homegrown peaches this past Sunday without sharing a recipe.  And with all those peaches, I have already made this recipe twice this week and it's only Tuesday!

Cobblers are quite simple to make-- fruit filling and a biscuit dough.  This recipe calls for cooking the peaches first in a mixture of cornstarch, sugar, lemon juice (and I also add a bit of cinnamon because I like it).  So when choosing your peaches, you want to make sure you use ripe, but firm peaches.  Save those Southern "juice dripping down your arm" peaches for eating fresh, otherwise the fruit will break down too much when baking.  My variety is quite firm, so I do need to bake them a little longer, hence the 10-20 baking time range in the recipe.  Go ahead and check on your peaches while they are baking to achieve desired tenderness.  

While the peaches are baking, make the biscuit dough. This dough is more similar to a shortcake than a biscuit, which makes for a delicious topping.  The tenderness in the dough comes from the addition of yogurt.  I use Siggi's Icelandic-style non-fat vanilla yogurt for little more flavor and ease on the waist-line, but you can use any whole-milk or low-fat plain or vanilla yogurt of your liking.  Just remember not to over mix the dough or the biscuits will be tough. It may seem a little dry, but it will become cohesive enough to make mounds.  

This recipe is baked in an 8-inch round or square baking dish and serves 6, but it can be easily doubled to feed a crowd.  Just use a 9x13-inch rectangular baking dish.  Serve warm with a generous scoop of good vanilla ice cream and...my jaws just cracked.  I think I'll be freezing some peaches to get me through the winter with this recipe!

*UPDATE-- If you received a Galley Gourmet e-mail, I accidentally omitted the yogurt from the written recipe.  It has been corrected.


Sunday Harvest/Dinner

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Blackened Shrimp

Cucumber Chive Salad
Tomato Basil Salad
Creamy Egg Salad
Rustic Toast Points

Peach Cobbler

I don't have a Sunday recipe to share, but I do have a couple of pictures.  It's been 90+ degrees here the past few days and my peach tree has been loving it! And so have I! We spent the morning, with the help from neighbors, harvesting our peach tree in our potager.  I know...peaches in Illinois?? This  variety, Reliance, was cultivated from The University of Minnesota. It can withstand our brutal cold winters.  It's perfect for canning, freezing, and making peach cobbler for dessert tonight😋🍑.


Portillo's Chopped Salad

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A little over four weeks ago, I dropped off my first born child, Jack, to The University of Missouri. Man, oh man, was that ever tough.  I told my husband that it was a good thing that he was there because I would've had to stay in a hotel in Columbia for a week just to compose myself before driving home.  I think I lost 5 pounds in tears alone😭.  But on the bright side, the move-in went well, he was happy and excited, and I was going to see him in three weeks!!

So last weekend, my husband and I drove back down to Columbia to see our first SEC football game, Missouri Tigers vs. South Carolina Gamecocks.  Woohoo! Actually, it was just an excuse to hug him one more time😉.  It was so much fun!!  Friday we took him out for Shakespeare's Pizza with his roommate and a friend. Their Panda Pepper pizza is the bomb!  Saturday we saw SEC Nation show live with Tim Tebow, then my husband and I headed over to Glenn's Café for some fried oysters and bloodies that were made with Absolut Peppar vodka. Yummy!  Then we walked and walked and walked some more.  Next, we met up with Jack again and my husband's cousin who was the former SID (sports information director) for the Gamecocks and then we might have had a few beers (Jack had a coke) while we were catching up on our lives.  Later that day we walked down Stadium Blvd. and watched South Carolina beat Mizzou 31-13.  Minus the score for the Mizzou fans, it was a beautiful day!  

But before we headed back down to Columbia, I asked Jack if there was anything he would like me to bring from home.  It was also his birthday weekend, so he most certainly asked for a batch of my cupcakes, but he also requested Italian beef and gravy from that quickly expanding American restaurant chain serving up Chicago-style foods, a.k.a Portillo's. You got it, babe! Since then, I have had Portillo's on my mind, but the weather has been unusually warm for me to sink my teeth into an Italian Beef. So I pulled out an old recipe for the Portillo's Chopped Salad to satisfy my craving.

This salad is a meal!  Pasta✓ Chicken✓ Bacon✓ Veggies✓ Greens✓ Cheese✓ Seriously, what more could you want?  Well, maybe a super yummy sweet Italian vinaigrette to bring it all together 😋.  Like most salads, it is also very versatile.  In my version, I marinate the chicken breast in some of the vinaigrette, then I grill the chicken for a nice charred flavor.  However,  you can simply sauté the chicken or you can leave it out all together and serve it as a side salad for a large crowd.  I also use Radicchio instead of red cabbage because I like the bitter taste of it with the sweet dressing.  You can also add as much or as little of the tomatoes and the pungent blue cheese to your liking.  Whatever your variation turns out to be, I guarantee it will be good.  This salad also keeps pretty well.  It was easy to pack for school/work lunches and it was very nice to come home to on my lunch break this week.

Back to the weekend...on Sunday, we took Jack out one more time for breakfast at The Broadway Diner.  I don't think it has ever taken me that long to eat breakfast.  I just didn't want the weekend to end and leave my baby.  He wanted to walk back to his dorm room, so we said good-bye in the parking lot and...yes, I cried again 😢.  But it wasn't as bad as the first time.  You see, I get to see him again in two and a half weeks!!  Doin' my happy dance! This is one of the few times I am more than happy to travel more than 8 hours for soccer games in Kansas City because we will drive right through Columbia and have dinner with our boy!

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