Easy Eats – Blackberry Cobbler

Easy Eats - Blackberry Cobbler Ingredients 4 cups sliced fresh blackberries 3/4 cup butter 2 cups all-purpose flour 2 cups sugar 1 1/2 tablespoons baking powder 1/2 teaspoon salt 1 1/4 cups milk


Preheat the oven to 325 degrees. Melt butter in a 13×9 baking dish as the oven preheats.Mix 1 1/4 cups sugar with 1/2 cup flour. Add blackberries and toss. Let it sit so the sugar dissolves a bit. In a separate bowl, mix remaining 1 1/2 cups flour and 3/4 cup sugar, baking powder and salt. Add milk and whisk until smooth. Remove dish with melted butter from oven. Pour batter over melted butter. Do not stir. Spoon blackberry mixture on top of batter. Again, do not stir. Bake for one hour until cobbler is golden brown and bubbly. Serve warm. Serves well with ice cream!


Easy Eats – Strawberry Spinach Salad

Easy Eats - Strawberry Spinach Salad


Easiest Balsamic Vinaigrette 1/2 cup olive oil 1/4 cup balsamic vinaigrette 4 teaspoons dijon mustard Season with salt to taste, if desired Salad 1 cup homemade or store-bought roasted pecans (see notes) 12 oz baby spinach and mixed field greens mix 16 oz strawberries, quartered or sliced


Note: To make the Easiest Balsamic Vinaigrette, combine 1/2 cup olive oil, 1/4 cup balsamic vinaigrette, and 4 teaspoons dijon mustard. Season with salt to taste, if desired. To toast the pecans in a dry skillet, heat a small skillet over medium-low heat. Add the pecans and toast until fragrant, about 1o to 15 minutes. Stir often to prevent scorching. To toast the pecans in butter, add 2 Tablespoons butter to a small skillet over medium-high heat until the foaming subsides. Reduce heat to medium-low, add pecans, and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.


Easy Eats – Fried White Perch

Easy Eats - Fried White Perch


Peanut oil, for frying Yellow cornmeal Salt & pepper, to taste 6-8 white perch or other white fish


Heat oil in deep fryer or large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees. In a paper bag, pour in cornmal and season with salt and pepper. Working in batches, dredge fish in cornmeal mixture. Roll fish around, shaking off excess. Gently place 2 fish at a time in the hot oil, turning occasionally, until golden brown and cooked through, about 5 minutes. Lay on paper towels to drain. Repeat and serve.


Easy Eats – Honey Garlic Shrimp

Easy Eats - Honey Garlic Shrimp


1/3 cup honey 1/4 cup soy sauce 1 TB minced garlic optional: 1 tsp minced fresh ginger 1 lb medium uncooked shrimp, peeled & deveined 2 tsp olive oil optional: chopped green onion for garnish


Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.


Easy Eats – Crockpot Corned Beef & Cabbage

Easy Eats - Crockpot Corned Beef & Cabbage


1-3 lb. Corned Beef Brisket w/ seasoning packet 1 lb. red or new potatoes, whole 3 carrots, cut in bite-size pieces 2 bay leaves 3 cloves garlic, whole 1 tsp. dried thyme 1 tsp. salt 1 tsp. pepper 3 cups beef broth 1 head of cabbage, sliced into ribbons


Place the brisket, fat side up, in the crock pot. Sprinkle the seasoning packet all over it. Add the carrots, potatoes, and garlic to the crock pot.  Season with salt, pepper, bay leaves, and thyme. Pour in the beef broth. Cover with the lid and set the heat to LOW. Cook for 6 hours. After 6 hours, add the cabbage to the crock pot. Cover with the lid once again, and set the heat to HIGH and cook for 1 hour.


Easy Eats – Healthy Cod

Easy Eats - Healthy Cod Ingredients 1 lb cod fillets 14 1/2 oz. can diced tomatoes 1/4 cup diced yellow onion 1 green pepper 1 red pepper (or yellow) 1 cup spinach (chopped) 1 pkg sliced mushrooms 2 TB garlic 1/4 cup olive oil 1/8 tsp salt


Saute olive oil and garlic for 5 minutes on low/med heat. Add chopped peppers and onion, cover and cook on low for about 5-10 minutes stirring occasionally. Add mushrooms, canned tomatoes and spinach, stir and cover on low/med heat for 5 minutes. Add cod on top of all the vegetables, season and cover. Bring to a boil. Once boiling, turn down to low and simmer on low for about 10 minutes. Cod is done when it is flakey and starts splitting apart. *season to taste


Easy Eats – Stuffed Peppers

Easy Eats - Stuffed Peppers


1 lb. ground beef 1/2 cup uncooked long grain white rice 1 cup water 6 bell peppers 2-8 oz. cans tomato sauce 1 TB. Worcestershire sauce 1/4 tsp. garlic powder 1/4 tsp. onion powder Salt & pepper to taste 1 tsp. Italian seasoning


Preheat oven to 350 degrees. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.


Easy Eats – Rosemary Ranch Salmon

Easy Eats - Rosemary Ranch Salmon Ingredients 4 salmon fillets Kosher salt Lemon Pepper Fresh rosemary, chopped fine (about 1 TB) Ranch dressing (about 1/3 cup)


Preheat oven to 375 degrees and spray a baking dish with cooking spray to prevent sticking. (Use foil for easy cleanup.) Cut filets into individual serving sizes if large, about 3 inches wide. Sprinkle with kosher salt and rinse with water. Pat dry and place on prepared baking sheet. Squeeze fresh lemon juice over filets. Sprinkle with kosher salt and cracked pepper. Chop fresh rosemary finely and sprinkle on top. Spread ranch dressing evenly on top. Bake for 10 minutes, skin side down (if yours have skin). Transfer to top rack and broil for 1-3 minutes or until top mixture is hot and bubbly and beginning to brown. You just want little specks of brown starting to happen. Serve immediately.


Easy Eats – Oven Poached Salmon

Easy Eats - Oven Poached Salmon


3 cups broccoli florets 2 cups cherry or grape tomatoes 1 lb. salmon fillets (cut into 4-4oz. pieces) 1 TB. olive oil 1 TB. soy sauce salt & pepper


Preheat oven to 400 degrees.  Cut 4 long pieces of aluminum foil and lay flat on the counter. Add equal amount of broccoli and cherry tomatoes to each piece of aluminum foil. Add salt/pepper to taste and drizzle with olive oil and soy sauce. Place salmon piece on top of each broccoli cherry parcel. Add salt/pepper to taste. Seal the aluminum foil parcels. Bake for 20-25 minutes or until salmon is cooked through.


Easy Eats – Strawberry-Chocolate Parfait

Easy Eats - Strawberry-Chocolate Parfait Ingredients Strawberries (or raspberries, blueberries) Brownies, crumbled Chocolate Ice Cream Whipped Cream Chocolate Liqueur (optional)


Toss 1/2 cup strawberries (or berries of choice) with 1 TB chocolate liqueur (optional), layer with crumbled brownies and chocolate ice cream into 2 glasses. Top with whipped cream and more berries. Enjoy!