Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.
Serve this cobbler after your guests enjoy a simple, but impressive summer barbecue. This dish is vibrant and sweet. It would also be a perfect dessert for your Memorial Day barbecue.
This is a dish the entire family will enjoy. Swap out the blackberries for strawberries or peaches, if you please.
COMBINE THE RED CABBAGE, JICAMA, JALAPENO, RED ONION, HAITIAN MANGO, AND CILANTRO IN A LARGE BOWL. ADD ABOUT HALF THE VINAIGRETTE AND TOSS WELL, GRADUALLY ADJUSTING SEASONING AND AMOUNT OF VINAIGRETTE.
SERVE IMMEDIATELY !!!
1 bunch dandelions, rinsed and drained
1 bunch arugula, rinsed and drained
1/2 onion, thinly sliced
1/4 cup toasted pine nuts
6-8 cut cherry or grape tomatoes
1/4 cup olive oil
2 tablespoons vinegar
1 teaspoon lemon juice
1 teaspoon Dijon mustard
salt & pepper to taste
In a large bowl, put in dandelions, arugula, onion,tomatoes and pine nuts. Set aside. In a small bowl mix dressing ingredients and pour over salad greens. Toss until well coated and serve.
PINEAPPLE UPSIDE DOWN CAKE
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved ( or fresh pineapple)
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes
1 Pint Grape Tomatoes
1/4 cup olive oil
red wine vinegar or balsamic to taste
3 tablespoons chopped basil
2 cloves garlic finely chopped
2 tablespoons finely chopped fresh Italian parsley
1 small red onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried oregano
Cut tomatoes in half and place in a salad bowl. Add the remaining ingredients and toss well. Toss again right before serving.
EASTER RICOTTA PIE
1 cup sugar
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
1 1/2 pounds ricotta cheese
1/4 cup miniature semisweet chocolate chips, or to taste (optional)
Pie crust (1 box Pillsbury refrigerated pie crusts)
(Cut one sheet into strips)
Artisan Lettuce Chopped Italian Salad
1 package Tanimura & Antle Artisan Lettuce
1 package fresh mozzarella cheese (8 oz.)
1 cup diced salami
1/2 cup diced ham
1 can garbanzo beans, drained and rinsed
1 jar artichoke hearts, drained and
1 medium tomato, diced
1 Sweet Italian Red Onion, diced
1 bell pepper, diced
5 leaves basil, julienned
¼ cup fresh parsley, chopped
¼ Freshly grated parmesan cheese
¼ cup Italian Dressing
¼ cup plus 2 tablespoons red wine vinegar
2 garlic cloves, chopped
¼ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon Italian seasoning
Pinch ground black pepper
¾ teaspoon sugar
¼ cup plus 2 tablespoons olive oil
1.In a medium bowl or dressing bottle, add all ingredients through sugar, and whisk to combine;
2. Slowly add olive oil, pouring evenly and whisking until vinaigrette is combined
1. Wash and chop Artisan Lettuce, place in a large bowl
2. Add all ingredients
3. Top with dressing and toss
4. Sprinkle with parmesan cheese and toss lightly again
5. Serve immediately, and ENJOY
Pop's Escarole Salad
My father didn't get really interested in cooking until he was a bit older and wanted to re-create some of the dishes my mother used to make. He made an escarole salad based on my mother's method, and it's excellent. Just use the yellow-white leaves at the center, which are a bit bitter but very tender. Put them in a bowl, squeeze a little lemon juice over them, add some onions, a little olive oil, and salt and pepper to taste. It's simple, and just as good as it is easy.
Chocolate Covered Strawberrie
8 ounces semi sweet chocolate chips
1 pound container fresh strawberries with stems
Line a sheet pan with parchment or waxed paper.
In a small bowl, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.
Holding a strawberry by the stem end, dip into the melted chocolate, letting the excess chocolate drip off. Repeat with the remaining strawberries.
Optional: Immediately dip chocolate covered strawberries in either chopped nuts or coconut.
Refrigerate immediately until hardened.
STIR FRIED KALE
5 tablespoons olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 bunch kale (shredded)
In a large frying pan, heat oil over medium high heat. Add onions and garlic; cook and stir until softened.
Stir in kale, and cook until wilted. Serve hot or warm.
4 medium-sized artichokes
2 cups breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) butter, melted
¼ cup water
3/4 cup olive oil
2 tablespoons parsley flakes
Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper. Add the melted butter, water and oil and mix well. If needed, add more water or oil to make stuffing very moist.Turn the artichokes upside down and press firmly to spread the leaves. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed. Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves. Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes.
Bette's Roasted Grape Tomato
2 pints grape tomatoes
5 garlic cloves, chopped
1/4 teaspoon crushed red pepper
1/2 cup olive oil
salt and black pepper to taste
1 teaspoon rosemary
1 teaspoon oregano
Eight slices of bruschetta
Preheat the oven to 400°. On a large baking sheet, toss the tomatoes with the garlic, crushed red pepper and 3 tablespoons of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stir once during roasting.
In a medium bowl, pour the remaining olive oil. Add the rosemary and oregano with the olive oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes.
Reduce the oven temperature to 350°. Arrange the bread on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and juices over the bruschetta and sprinkle with salt before serving.
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving
In a large frying pan, brown sausage. After sausage is cooked, cut into approximately 1/4" circular pieces and set aside. Cut off about 2 inches from the bottom stem of the broccoli rabe; rinse well and drain. In a large pot, put in broccoli rabe and add approximately 4 cups of water, cover and steam on medium-high until tender, stirring occasionally. In colander, drain broccoli rabe and set aside. In the same empty pot put in oil and garlic and sauté garlic until lightly browned. Add broccoli rabe, sausage, crushed red pepper, salt and pepper to the sautéed garlic and oil and stir together. If desired, place broccoli rabe over cooked pasta and serve.
Cut bottom core off escarole and rinse leaves well. In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly
In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over broccoli and stir until well coated. Chill and serve.