Cobbler recipes are my favorite desserts, especially in the summertime. This Red White and Blue Cobbler is perfect for Father’s Day this weekend or the Fourth of July which is right around the corner. This recipe uses fresh strawberries, blueberries, and raspberries but feel free to mix is up and even use blackberries if you like (as long as you get 4 cups). To find out which berry is the healthiest, read my one of my recent posts on Fitness Republic. You may find the answer interesting!
Cucumber and Tomatoes always go together naturally for me, as this was something I always ate growing up in Alabama. Cucumbers are the star of this week’s Summer Fest, an amazing round-up of recipes and ideas held by Food Network. I am so excited to be a part of this year’s collection of great recipes from great bloggers. This recipe for Easiest Cucumber Salad is simple, fresh and light. Even my 3 kids will eat it, so I think that is a true test of greatness. Enjoy summer since it seems to be going by so fast! Check out these other fabulous recipes from some other friends participating in Summer Fest:
The Sensitive Epicure: Chinese Style Cucumbers
What’s Gaby Cooking: Cucumber, Herb and Pita Salad
Ingredients, Inc.: Easiest Cucumber Salad
Virtually Homemade: Cucumber Strawberry Cooler
From My Corner of Saratoga: Marinated Cucumber Salad
The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers
Daily*Dishin: Southern Benedictine – Creamy Cucumber Spread
Delicious Lean: Cucumber Jicama Salad
Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches
And Love It, Too: Fermented Spicy Garlic-Dill Cukes and Zukes
FN Dish: No-Cook Cucumber Recipes
Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing
While at their peak season, indulge in blackberries for a nutritious snack or dessert. One cup of fresh blackberries has 62 calories, 1 gram of fat, 15 carbohydrates, 8 grams of fiber, 2 grams of protein and only 1 mg of sodium. Here are the top 10 health benefits of eating blackberries:
1. Blackberries are one of the top ten foods containing antioxidants.
2. Blackberries are packed with polyphenols helping to prevent cancer and heart disease.
3. Blackberries are filled with anthocyanins (antioxidants which give blackberries their deep purple color) which help in memory retention and the risk of hypertension.
4. Blackberries are said to strengthen blood vessels, help fight heart disease and help improve eyesight.
5. The high tannin content of blackberries help tighten tissue, relieve intestinal inflammation, and help reduce hemorrhoids and stomach disorders.
6. Ohio State University found that blackberries may protect against esophageal cancer, a cancer caused by gastric reflux disease.
7. Blackberries have shown to protect against other types of cancers. They contain phytoestrogens (plant estrogens), a compound believed to play a vital role in preventing breast and cervical cancer.
8. Blackberries are high in Vitamin C, Vitamin A, Vitamin E, Vitamin K, Manganese and fiber.
9. The high fiber content of blackberries help reduce risk of intestinal disease and the risk of developing diabetes.
10. Blackberries are a healthy food choice that kids and adults love. They are a great way to refuel after a hard workout and help aid in fighting obesity. See a recipe for Blackberry-Blueberry Cobbler from my site last year.
The other night we had some leftover blueberries and blackberries, and I thought we better do something with them quickly before they go bad. I gave this recipe to my family to prepare while I was working away. I was was so excited when this came out of the oven. We ate half of it (I have to admit), standing up and before it even cooled down. So beware.
Coming up with five ingredient recipes can be really challenging as a Recipe Developer, especially when it comes to desserts. I love warm desserts such as cobblers and crisps. A crisp is a dessert of fruit that is topped with a crumbly pastry mixture, usually oats, brown sugar and butter. Using low-fat granola is a great way to cut down on the amount of ingredients. This recipe is very simple, low-fat, great for kids, and it works well in individual baking dishes, such as this clover for St. Patrick’s Day.
When I told a friend of mine about this recipe, she said, “Chicken Cobbler? Don’t you mean, chicken casserole?” I said, “No, this recipe is much cooler than that!” First, the topping is made with crisp sourdough croutons that are laced with Parmesan cheese and add the perfect toasty crunch. Second it’s filled with broccoli, sun-dried tomatoes and a short-cut sauce, low-fat alfredo. Using chopped rotisserie chicken works great in this recipe (you can also use leftover turkey). Last, purchase bagged broccoli flowerets from the grocery produce section to make your life even easier, and there’s no need to pre-cook them. Try it and let me know what you think and whether it’s deserving of it’s special name.
Chicken and Broccoli Cobbler
Prep: 15 minutes
Cook: 30 minutes
Yield: 4 servings
2 tablespoons butter or margarine, melted
3 cups cubed sourdough bread
1/2 cup grated Parmesan cheese
3 cups broccoli flowerets
3 cups chopped, cooked chicken (I used rotisserie chicken)
1/2 cup chopped sun-dried tomatoes
1 (10-ounce) container light refrigerated Alfredo sauce
1/2 cup light sour cream
1. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, tossing gently.
2. Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into lightly greased 2-quart rectangle or oval baking dishes or individual baking dishes; top with bread cubes.
3. Bake uncovered, at 400F for 25 to 30 minute (20 to 25 for individual cobblers) or until bubbly and top is toasted. (Cover, if it starts to brown too fast.)
I have always loved cobbler, and it is so easy to make. I am not sure if it’s the freshness of the fruit or the warmth with cool ice cream on top that makes me crave it. Since I grew up and am still living in the South, I have had a lot of cobblers, but most were made with fresh peaches, blueberries and blackberries. Now, I make cobbler with all types of fruits and enjoy them all year long. Feel free to use fresh cranberries instead of dried in this recipe since now is the season. This is a delicious and comforting dessert, and it is one of my family’s favorites. I made individual servings for my kids one afternoon after school, and they were truly in heaven.
Apple Cranberry Cobbler
This is a great Thanksgiving dessert option. It can be made a day ahead. Just warm and serve.
Prep: 20 minutes
Cook: 30 minutes
Yield: 4 to 6 servings
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup regular oats, uncooked
1/2 teaspoon cinnamon
1/4 cup butter or margarine, softened
3 cups peeled, cored and diced cooking apples (I used Braeburn and Honey Crisp)
3/4 cup dried cranberries
1/3 cup sugar
2 tablespoons honey
2 tablespoons butter or margarine, melted
Vanilla Ice cream
1. Combine first 4 ingredients in a medium bowl; cut in butter with a pastry blender until crumbly.
2. Combine apples, cranberries, sugar and honey in large bowl, mixing well. Spoon in a lightly greased 8-inch baking pan or 41/2 x 41/2 individual ramekin or square baking dishes. Spoon flour mixture evenly over top and drizzle evenly with 2 tablespoons melted butter.
3. Bake at 350F for 30 to 35 minutes or until golden. Serve with vanilla ice cream, if desired.