Summertime Skillet Peach Cobbler

 

Hello my loves,

I get so excited when summertime is here.  Everything is green, bees are buzzing, and there’s backyard barbecuing with your loves! What’s not to love about summertime?

To me, there’s nothing that says “summer” more than my favorite desert: peach cobbler. It’s a very easy recipe that I grew up watching my mother bake every summer after my dad would bring a truck load of tree ripened Georgia peaches to our farmers market. Nothing better than a tree ripened peach with it’s fuzzy skin still on it to make the perfect skillet peach cobbler.

My twist on my mothers recipe- I like to bake it in a  skillet instead of a glass dish. Everything else is the same. Simple and easy!  I preheat the oven to 400* F,  rub butter all over the skillet,  then I chop up 8/9 medium peaches, sprinkle a little sugar and cinnamon over sliced peaches. Stir the sugar and cinnamon into the peaches so the juice is released from the peaches. In a separate bowl add 1c of sugar, 1 cup of self rising flour, 1 cup of soften butter, 1 cup of  milk. Mix well! Place slice peaches on bottom of skillet then I pour batter over peaches, Take a knife and swirl batter through the peaches. That’s it! Easy right?

Depending on how much juice and crispiness you like, will  change the long duration at which you bake your cobbler. I like the dough to be crispy, with a good amount of peach juice, so I bake my cobbler for 30 minutes or so until I see the edges getting crispy brown and the dough golden. 

I am certain if you try my Iron Skillet Peach Cobbler recipe, you too will agree it yells, “summer is here”!

                                                       With love, Catherine

P.S. I like to drizzle half and half over the cobbler or a scoop of your favorite vanilla ice cream, while it is warm. Delish!

Simple Herb and Butter Roasted Turkey

Hey my loves,

I’m sure you are not wanting to talk turkey so soon after Thanksgiving! But, I couldn’t help myself to hurry up and share my taste on roasting a turkey with my loves.

One of my fondest memories of my sweet mother during the holidays, was her cooking up the largest turkey she could find to feed a lot of people! Her turkey was simple but always moist and so, so yummy!

A few years back, I started cooking the turkey for our huge family holiday gatherings. No pressure on me lol, coming from my mother which was known for the best cook ever! Most importantly I did not  want to let her down. Enjoying her turkey so much I wanted to roast the turkey pretty much like hers, but with my own taste! I prefer a clean, fresh turkey. And, like my mother, I buy a pretty big turkey  (22 lbs or so). I use only fresh ingredients: chicken stock, onion, garlic, lemon or 2, sage, rosemary, butter, sea salt and ground black pepper to taste.

I soften the butter and finely chop up half the ingredients to add to the butter, then I like to squeeze lemon into mixture. I rub the butter mixture all over and under the skin of the turkey. The extra lemon, onion, garlic and the rest of the fresh ingredients I put inside the turkey. I pour a couple of cups of chicken stock into the roasting pan and then I place the turkey in the pan. Now the turkey is ready to go into a pre heated oven at 450* for an hour. Then I turn temperature down to 325* until done.

My sweet mother always gave me her approval on my turkey, which made me feel  proud coming from the best cook ever, to me!

It’s such a simple recipe with abundance of flavors that will never leave you or your loves disappointed.

                                                   with love, Catherine

P.S. I only cover the turkey when I turn temperature down and I like to baste the turkey every 30 minutes to keep it moist.

Sunday’s Pot Roast Dinner

Hey my loves,

Do you look forward to relaxing on Sundays and eating a good home cooked meal with your loves? I sure do! Something about Sunday dinners brings me back to my childhood of my mother cooking this huge, delicious meal for us. It was always my favorite meal for that week (lol), no matter what she cooked! There was just something magical about what she would choose to cook for us on Sundays and how she did it with so much love that made it so special. So as a mother and grandmother I try to do the same for my loves.

One of my favorite meals to cook on a chilly fall day here in Florida that makes me feel like I am eating one of my mothers Sundays recipe, is a pot roast with onion, carrots and potatoes.

I buy a good quality, clean chuck roast. I rub olive oil, sea salt and ground black pepper all over the roast. I brown it on both sides, then I began on the gravy by adding 2TBS of butter and 2 TBS of flour on medium low heat for couple minutes. Then I add a box of beef stock to cover the roast completely. Cover the pan with lid and put in oven for an hour, add onions, potatoes and carrots. Cook until your desire of tenderness.

So on your next chilly Sunday, I hope you try this simple but delicious pot roast meal. And if you decide to cook this recipe, I hope it brings you to a comfy and happy place as it does for me.

With Love, Catherine

P.S. I like to season each step as I add the ingredients to the pot!

Beef Tips and Rice

Hey my loves,

I should call this recipe “Austin’s Beef Tips and Rice”. He’s my oldest son, and when he was a little boy he would always ask for this meal. Still now at 29, he still does and this mama always does happily when he comes home!

It’s a very easy recipe with lots of flavor! First, I start by browning my beef (any beef you chose will work, I usually buy eye of round steak roast). Next, I remove the beef from pan and saute my red pepper, red onion and garlic. Then, I deglaze with red wine, (you know the wine you are sipping on) or beef stock. Now here comes the rue… a little flour, butter and stir for couple of minutes then I pour 1 box of beef stock in pan and let everything marinate together on medium low heat. Now, I put the star of the show back in,(beef)  so all that yumminess can come together to create a delicious meal for your loves. Simmer for about 30 minutes or so. (until the beef is nice and tender).            

                             

While the beef is cooking, I cook the rice. And, I always like to have a nice green veggie for a side dish. This time I chose asparagus. I roasted them till tender and a little crispy. As soon as I take  the asparagus out of the oven, I drizzle melted butter and fresh lemon juice over the asparagus to give it just a little more flavor. Add a little sea salt and pepper to taste. Perfectly tasty asparagus that pairs well with the beef tips over rice!

I hope you try this recipe for one of your loves! And, if you do let me know how they or yourself liked it.

With Love, Catherine

P.S. I like to cook any of my meals like this recipe, in a covered iron skillet!

Early Turkey Dinner

Hello My Loves,

I know it’s not Thanksgiving yet, but what is a lady supposed to do when craving Thanksgiving Dinner? That’s right! Cook a smaller version to get me through until Thanksgiving.

Instead of a whole turkey, I cooked a fresh turkey breast as I would cook a whole fresh turkey for our Thanksgiving Dinner. I rubbed olive oil/butter, fresh garlic, rosemary, lemon, salt and pepper all over the breast (even under the skin to give it as much seasoning) to make sure it tasted just like a Thanksgiving turkey. 

 With all the flavorful drippings from the turkey pan, I made my homemade gravy! So good and it really wouldn’t be complete if I had no gravy!

I wanted to keep it simple with the sides as well, so I roasted a few celebration blend potatoes with garlic and rosemary (that I had extra from my turkey breast). Sauteed fresh cabbage and onions together. I absolutely enjoy these veggies paired together.

This is an easy meal to cook anytime you have a craving for a Thanksgiving Dinner.

With Love, Catherine

P.S. Make sure you let your turkey come to room temperature, so it will cook evenly perfect for you!

Sweet Lillies Fried Bread

Hello my my loves,

Well sweet Lillie is my mother and yes this is her recipe that she would always cook for us all the time because we loved it, no matter what she paired it with.

My favorite way of eating this delicious fried bread is with a fried egg and homemade jam smothered on it. Yum…Just by writing about this recipe brings me back to my childhood watching my sweet mother frying up this simple but amazing bread.

If you decide to try this recipe, I hope you will enjoy it as much as I do. If you would like to know other dishes to pair it with let me know.

with love, Catherine

p.s. Enjoy it Lillie style, pour your drink in a mason jar with a pretty cloth napkin on your lap

  • ingredients
  • water
  • oil
  • flour

This is a really easy recipe. It’s all about the consistency of water to flour. So lets get started by adding a little room temperature water to flour until the flour becomes sticky. Spread flour on surface and spoon out dough and flatten each out. In a iron skillet add enough oil to cover bottom of skillet on medium heat. Place dough into skillet, brown on each side and you have yourself a delicious piece of bread.

Ox Tail Soup

Hey my loves,

I wasn’t planning on sharing this recipe just yet, more like early October. But I live in Florida and we are preparing for hurricane Dorian! So this is one of my go to soups for this type of situation. It has a huge taste of warmth and calmness about it and that is exactly what we need while we wait out this storm!

So if you are in need of a soup to comfort your soul, you should try this delicious ox tail recipe.

with love, Catherine

p.s. serve it with a slice of homemade cornbread

  • ingredients
  • ox tail
  • beef stew
  • whole tomatoes
  • potatoes
  • carrots
  • green beans
  • onion
  • corn
  • beef stock
  • salt/pepper

I start by browning the ox tails, beef stew and onion for 30 minutes on medium heat. Add the crushed tomatoes, water or beef stock. Cover with water/beef stock and cook for another 30 minutes. And now this is when it all starts getting yummy… add the carrots, green beans and corn let cook on medium heat for another 20 minutes then add your potatoes. Cook on low for 30 minutes or until your desire of tenderness. I always salt and pepper each layer when I make soup. Enjoy

Taste of Tuscany

  Hello my Loves,

I’m very excited to share with you this amazing dish that I call Taste of Tuscany. It truly brings me back to my trip in Tuscany. It is fresh, simple but full of great flavors.

One of my favorite memories while in Tuscany was walking the cobblestone streets and taking in the colossal beauty the quaint town had to offer. While traveling through the beautiful rolling hills, I was in search of the perfect place to get a bite to eat.

When I returned home and reminisced of my trip of Tuscany, my thoughts always brought me to these simple ingredients to take me back to the hills of Tuscany.

And, if you decide to make this recipe I truly hope it brings you to Tuscany as it does for me.

with love, Catherine

p.s. while cooking this dish have a glass of Tuscany wine, play some nice Italian music and a fresh bouquet of flowers on the table

  • ingredients :
  • olive oil
  • fresh tomatoes
  • whole garlic
  • basil
  • parmasan cheese
  • fresh pasta

I start by by scoring my tomatoes and then blanching them until the peelings start coming off, (about 5 minutes of boiling) let the tomatoes cool and remove all the peelings! Place the skinless tomatoes in a iron skillet then add olive oil, chopped garlic, basil salt and pepper to taste, let simmer for about 30 minutes so all the fresh ingredients can marinate together. Cook your pasta and grade the cheese. When everything is finished plate the tomatoes sauce over your pasta and top it with cheese and a little drizzle of olive oil! Chow