Texas Peach Cobbler

Found this recipe last summer on Pinterest. It sure made the rounds then, but I just got around to making it. Peaches are divine right now and if there's one thing I love it's fresh peaches. The juice running down your chin, the sweetness....simply delicious. I've had them for breakfast the past two mornings. 
I'm also fond of cobblers (as you've noticed) so used what peaches I had left to make this one. I halved the recipe because I'm not cooking for a big family; even at that this recipe will easily be enough for two for several days. Refrigerate and then heat it up. 
Note: the recipe below is for the full amount. 
Frankly, it looks as though a scoop of vanilla or a lovely light herbal ice cream should be on top, but it was divine without.

Texas Style Peach Cobbler
Found on Smoked 'n Grilled blog

Ingredients:
2 lbs fresh peaches (approx. 7 medium peaches) 
1/2 cup butter   
1 cup flour 
2 cups sugar 
2 tsp baking powder 
1/2 tsp salt 
2/3 cup milk 
1 egg 
1 tsp cinnamon 
1/2 tsp freshly grated nutmeg

Method:

To peel fresh, ripe peaches bring a pot of water to boil. Submerge peaches completely in boiling water for approximately one minute then immediately dunk them in a bowl full of ice water. 
Remove peaches and the skin will practically fall off in your hands. 
Peel and slice the peaches, place in a medium bowl.
Preheat oven to 350°F. 
Melt butter in a 13×9 inch casserole. 
In a mixing bowl, stir together flour, 1 cup of sugar, baking powder, and salt. 
Add milk and egg and stir to combine. 
Pour batter over melted butter in the casserole dish, do not stir. 
Add 1 cup of sugar to peaches along with cinnamon and nutmeg if using. Stir to combine. 
Spoon peaches and sugar gently over batter, do not stir. 
Bake casserole for 30-40 minutes or until batter is fully baked and golden. 

                                              Looks like bread pudding, doesn't it?

Lemon Chicken Pasta

This is one of those recipes you read and then put in the back of your mind to make and/or adapt later. Got leftover chicken? Check. Got lemons? Of course. Pasta? Yes. Herbs from your garden and Parmesan and you're all set with a really speedy meal. Love the tang of fresh lemons with chicken!

Lemon Chicken Pasta
Found on Framed Cooks

Ingredients:
8 ounces linguine 
1/2 stick butter 
2 cups cooked shredded chicken 
1/4 cup mixed chopped parsley, chives and thyme, plus extra for garnish 
1/2 cup fresh squeezed lemon juice 
1/2 cup fresh grated parmesan cheese, plus extra for garnish 
Thin lemon slices for garnish

Method:

Cook pasta in heavily salted water until done. Reserve one cup pasta water and drain. Meanwhile, melt butter and add the chicken. Stir until ever so slightly brown and heated through completely.Stir in herbs and lemon juice. Add pasta and cheese to chicken mixture and toss. Add just enough pasta water to form a light sauce. Garnish with more herbs and lemon slices and top with more Parmesan.

Rhubarb Bundt Cake

This is such a great take-along dessert for a picnic! It travels (and freezes) perfectly and you can slice it when you get there...or slice in advance and package in sandwich bags. Either way, it's a lovely cake. I felt it needed a little bit of decorative frosting, so boiled some rhubarb in a little water until it fell apart, then pressed it through a sieve. Mixed in some confectioners sugar and there you have it: a slightly pink frosting.

Rhubarb Bundt Cake
Adapted from Pastry Affair

Ingredients:
2 cups (240 grams) rhubarb, cut into 1/2-inch pieces 
1 1/2 cups  granulated sugar, divided 
1/2 cup butter, room temperature 
3 large eggs 
1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract) 
1/3 cup sour cream 
1/2 teaspoon salt 
1 1/2 cups all-purpose flour

Method: 
Preheat oven to 350 degrees F . Lightly grease a loaf pan.

In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. It needs to hold its shape. Set aside to cool.

In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.

Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.


Serve warm or room temperature.