Mixed Berry Bubble-Up Cobbler

Mixed. Berry 'Bubble Up' Cobbler - My Yellow Farmhouse

I named this recipe ‘Mixed Berry Bubble Up Cobbler’ because the batter ‘bubbles up’ from the bottom to surround the berries in yumminess.

Another great thing about this cobbler is the buttery flour, sugar & cinnamon topping!

I decided upon a mixture of blueberries, raspberries and blackberries, but you can use any mixture you chose,  If you’re really lucky, you just might have some berry bushes in your own backyard. Or have a neighbor who has so many berries ripening at once they tell you to pick all you want, like my neighbor used to do when we lived in Quebec!

Need a take-along dessert for picnics or barbecues?  This cobbler is just the thing,  (Be prepared for people asking you for the recipe.)  Enjoy!

Here I was thinking my name for this recipe was SO original… until I went online and found tons and tons of recipes with the same name!!   ; o )   

INGREDIENTS

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla
  • Mixed berries – 18 oz  (by weight)  blueberries, blackberries & raspberries
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 3 Tb softened butter

DIRECTIONS

Oven at 375 F        Butter a 2 1/2 quart casserole dish        Bake for 1 hour

In a small bowl combine 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt.  Set aside.

In a medium bowl beat together 1/2 cup butter and 1/2 cup sugar until fluffy.  Add 1 egg, 1 cup milk and 1 tsp vanilla – beat until combined.  Add dry ingredients – beat until just combined. Pour batter into a 2 1/2 buttered quart casserole dish.  Spread berries evenly over batter.

Mix together 1/2 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon and 3 Tb softened butter using two knives until mixture is crumbly. Sprinkle over berries.

Bake 1 hour at 375F.  Let cool on a rack for about 15 minutes.  Serve with a scoop of ice cream or some whipped cream  Enjoy!

 

 

Ricotta and Spinach Ravioli with Red Pepper, Ham & Parmesan – – Ready in 20 Minutes!!

Quick, Easy and Good!!

If you’ve been following My Yellow Farmhouse for a while, you know I call these types of recipes Quick, Easy and Good. And you may also know – at times when the ‘cupboard is bare’ – I make up with a recipe using whatever I happen to have in the house.

And – this is one of those recipes!!  Looking through my ‘almost empty fridge’ I scored some ham, a red pepper and a hunk of Parmesan cheese – plus a bag of refrigerated KANA brand Spinach & Ricotta-Filled Ravioli.  With the addition of butter and onion, I had the makings of a quick, delicious meal.

(I like KANA refrigerated pastas.  Buitoni is good as well.)

So, see what you have on hand.  Only have a green pepper… or a bit of leftover green or orange peppers, sliced those up  and throw them in.  Like a lot of onion?  Slice up a bunch.  Want a bit more butter… add it in.  Make this recipe your own.  I’m  just giving you a place to start.     PS  I highly recommend preparing this with ham because it adds  quite a bit of flavor to the dish.       ; o )

 

INGREDIENTS

Recipe feeds two, but is easily doubled!

  • One (10 oz.) package Spinach & Ricotta Ravioli, cooked according to package directions   ++ RANA cooks in 4 – 5 minutes!!
  • 2 Tb. – 3 Tb. butter
  • sliced red pepper.. about half a pepper
  • sliced onion..about half a large onion
  • 1 cup ham, cut into short, rather thin slices    ++ If you are going to use deli ham, have it sliced thicker than for sandwiches.
  • about a 1/2 cup freshly grated Parmesan cheese   ++ Invest in a cheese grater.  Freshly grated Parmesan tastes so much better!

While you’re waiting for the ravioli water to boil, slice the red pepper, onion and ham.

Place 2 Tb. – 3 Tb. butter in a large non-stick skillet.  ++ TIP  Add veggies once pan starts to get hot. Cook over medium-high heat, stirring often, until veggies are softened.  Add ham, and cook just until heated through. Remove skillet from heat.

Drain cooked ravioli and add to skillet.  Sprinkle on 1/2 cup freshly grated Parmesan cheese.  Stir to mix ingredients – and you’ve got dinner.  Enjoy!

COPY - Ricotta and Spanach Ravioli with Red Peppers, Ham and Freshly Grated Parmesan - My Yellow Farmhous
Ricotta and Spinach Ravioli with Ham, Red Pepper and Parmesan

 

Chicken Tenders Florentine

 Chicken tenders ‘all dressed up’ with a creamy Parmesan and baby spinach sauce, brightened with a hint of fresh lemon.  Wonderful served over rice!

“Tenders” are small pieces attached to chicken breasts – one on each side. They’re aptly named because they’re so tender & flavorful. 

4.1.1
Chicken tenders are usually under 2″ wide and about 5″ long.

Chickens are HUGE now compared to when I was growing up in the 50s & 60s, therefore the ‘chicken tender’ part of the breast is also much bigger.  So, when I prepared this recipe using two – 1 lb. packages of chicken tenders, I had A LOT of chicken.

If you’re cooking for 3 – 4 people, depending upon appetite, 1 pound of chicken tenders should do it.  Want more chicken, buy a 2nd package of chicken and fry in 4 batches instead of two.

++  Recipe makes enough sauce for either 1 lb. or 2 lbs. of chicken tenders.

++  Don’t have chicken tenders?  Cut skinless, boneless chicken breasts into 1 1/2″ slices.

 INGREDIENTS

I highly suggest getting all the ingredients ready before starting because once you begin cooking, everything moves along pretty quickly.  So grate that fresh Parmesan, juice the lemon and grate a tiny bit of the peel, mince your garlic & onion, measure the cream and water all before you start.    ; o )

  • 1 (or 2) 1 lb. packages chicken tenders – OR – chicken breast sliced 1 1/2″ thick
  • flour…. for dredging chicken pieces
  • 3 Tbs olive oil – divided
  • 1 bag (5 oz.) baby spinach
  • 1/8 tsp. salt
  • 2 Tbs. minced onion
  • 1 garlic clove, minced
  • 3/4 cup hot water
  • 1 bullion cube  ++ If using Knorr brand, use 1/2
  • 1 cup heavy cream
  • 1/3 cup freshly grated Parmesan – plus 2 Tbs. for topping
  • 1/4 tsp. grated lemon peel
  • 1 tsp. fresh lemon juice
  • salt & pepper to taste

METHOD

Get all ingredient measured and ready. Place about 1/4 cup flour in a ziplock bag. Dredge a few chicken tenders at a time, setting aside on a plate once covered with flour.

With heat on medium, place 1 Tbs. olive oil in a large skillet. Cook baby spinach with 1/8 tsp. salt until just wilted… less than a minute.  Remove spinach & set aside.  Add 1 Tbs. olive oil to pan. Cook one layer of chicken tenders at a time, turning once.  ++  About 4 minutes a side should do it.  Not sure, cut a tiny slit in chicken to check. Remove cooked chicken to plate and tent with aluminum foil.  Add another 1 Tbs. oil to pan. Cook rest of chicken.  ++  Bits of cooked chicken will remain, which adds flavor to the sauce.

Now for the sauce.  Add the last 1 Tbs. olive oil and briefly cook 2 Tbs. minced onion and 1 minced garlic clove until softened.  Whisk in 3/4 cup hot water, 1 bullion cube and 1 cup heavy cream, scrapping up any browned bits. Bring to a boil. Lower heat a bit. Cook for 5 – 7 minutes to reduce sauce, stirring occasionally.  

Remove pan from heat.  Add 1/3 cup freshly grated Parmesan, 1/4 tsp. grated lemon peel, 1 tsp. fresh lemon juice and cooked spinach.  Cook, stirring, about a minute. Serve chicken on individual plates or a serving platter. Pour the yummy sauce over chicken tenders and sprinkle on 2 Tbs. grated Parmesan.    Enjoy!!

++ Recipe adapted from COOK’S COUNTRY

Upside Down Cherry Almond Cake

Upside Down Cherry Almond Cake - My Yellow Farmhouse.com

Recipe features a dense German-Style cake which can also be used for Strawberry Shortcake!

As always, I couldn’t wait to finish my photos so I could cut myself a rather huge piece of this cake, loaded with an equally huge amount of whipped cream!!  I highly suggest you do the same… or place a very large scope of vanilla ice cream on top, especially while the cake is still warm!

INGREDIENTS

  • 1 (21 oz). can  cherry pie filling    ++  I like Comstock
  • ¼ cup sliced almonds
  • ¼ cup softened butter
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 tsp. almond flavoring
  • 1½ cups flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 5 Tbs. milk

DIRECTIONS

As I mention at the top of this post, this is a very dense cake which would also be excellent for Strawberry Shortcake etc.

 9” round cake pan, buttered    Oven at 375F       Bake for 20 – 25  minutes

Mix cherry pie filling with ¼ cup sliced almonds in a small bowl. Pour into buttered cake pan.  Set aside.

With mixer on medium, cream 1/4 cup softened butter and 1/3 cup sugar a few minutes until fluffy.  Add 2 large eggs and 1/3 tsp. almond flavoring. Beat for about a minute until well mixed.  Add 4 Tbs. milk, 1½ cups flour, 2 tsp. baking powder and 1/8 tsp.salt.  Start beating with mixer on low, then finish mixing on medium until just blended. ++ Remember to occasionally scrape sides of bowl.

Spoon cake batter over cherries and almonds. (Batter will be thick.) Using a large spoon, drop batter over cherries and almonds.  Spread batter gently with a knife.

Bake at 375F for 20 – 25 minutes, or until toothpick inserted in the center of the cake comes out clean.  ++ No toothpicks? Use a small sharp knife.

Once cake comes out of the oven, place a serving plate on top and – remembering to use pot holders – quickly tip cake over.

A good amount of the cherries & sliced almonds might remain in the pan. Not to worry…. just scope it out with a large spoon and spread on top of the cake.         Enjoy!!

Here’s the recipe which inspired my Upside Down Cherry Almond Cake

https://www.sunnycovechef.com/home/german-cherry-or-apple-cake

German Apple cake

 

Chicken Breasts ‘n Rice with Roasted Red Peppers, Mushrooms and White Wine

Easy prep, then pop in the oven for 1 hour. Viola – dinner!!

When I was a young mother I discovered an I Hate to Cook Book by Peg Bracken at our local library. The author supposedly ‘hated to cook’, so her recipes are all easy to make – but delicious at the same time.  And that’s how I found the original recipe for this dish.

Years later I printed a cookbook for my twin sons and included the recipe, reminding them how it used to be my ‘go to recipe’ whenever we had company because I could do all the prep work, then clean up the the kitchen while the chicken and rice was cooking. (Some of you may remember me mentioning what a truly messy cook I am.)

The version I prepared today was based upon any ‘goodies’ I happened to have on hand.  I decided against black olives but decided for Baby Bella Mushrooms, roasted red peppers and white wine.  I think you’ll enjoy it. And, you may want to order a copy of the original I Hate to Cook Book!

Oven at 350 F            Bake (covered tightly) for 1 hour       Serves 5 – 6

INGREDIENTS

  • 3 chicken breasts – cut in half to equal 6 pieces   ++ I highly rec. using bone-in chicken breasts with the skin. Or… even part of the skin.  The flavor is just so much richer!!    ; o )
  • 1 Tbs. butter
  • 1/3 cup chopped onion
  • 1 (8 oz) package Baby Bella sliced mushrooms
  • 1 large clove garlic, minced
  • 1/3 cup jarred roasted red pepper, roughly chopped
  • 1/3 cup white wine  ++  I used Pinot Grigio 
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups long grain rice
  • 3 1/2 cups chicken bouillon,  boiling   ++  You can add more salt and a chicken bouillon cube if you wish.
  • paprika
  • 1 Tbs. butter

Cut three chicken breasts in half to equal six pieces. ++  If using bone-in chicken breasts, you can leave on the skin if you wish.  Set breasts aside.

Put 1 Tbs. butter in a medium skillet. Add 1/3 cup chopped onion. Cook over medium heat until softened. Add 1 (8 oz) package Baby Bella sliced mushrooms and 1 large clove minced garlic.  Cook until mushrooms are wilted.  Add 1/3 cup chopped jarred roasted red pepper, 1/3 cup white wine, 1/2 tsp. salt and 1/4 tsp. pepper. Simmer for 1 minute. Remove from heat.

Bring 3 1/2 cups chicken bouillon to a boil.  Spread 1 1/2 cups long grain rice on the bottom of a 10″ x 13″ casserole. Place cooked veggies on top of rice, trying to spread veggies somewhat evenly.  Place six (halved) chicken breasts on top of the veggies and rice.

Pour boiling chicken bouillon over everything.  Sprinkle some paprika over chicken breasts and dot with 1 Tbs. butter.  Cover tightly with foil.  Bake at 350F for an hour.  Enjoy!  

Prepare Ahead Green Beans with Browned Butter and Sesame Seeds

You may want to serve Green Beans with Browned Butter and Sesame Seeds

 

 

Wishing You All a Very Merry Christmas from St. Augustine, Florida!!

happy-new-year-2016-myyellowfarmhouse-com
Last Christmas – what a difference a year makes!!

Hello Everyone!!  I’m so sorry I haven’t posted for almost a year.  Why, you may ask? Because I had been so busy preparing to move from my beloved Yellow Farmhouse in Massachusetts to St. Augustine, Florida. (I arrived in St. Augustine in July… with, probably, 1/4 of the ‘stuff’ I used to have..)

There was a lifetime of wonderful family memories etc. stored in the attic, the cellar, the barn AND the loft in the barn. Most of it was ‘good stuff’ and I hate throwing good things away.  Luckily, there’s a well traveled road down the hill in back of the farmhouse. We put ‘stuff’ down there and off it would go, often in minutes.  I tell you, we made a lot of people very happy! One woman told me she was helping her daughter set up her new apartment with my ‘stuff’.

I’ll be flying out tomorrow so I can spend the holidays in Massachusetts, and I’m really looking forward to seeimg family and friends. There’s a lot I miss about New England – but there’s tons of things I love about living here in St. Augustine!  (More about that soon..)

In the meantime I haven’t packed a thing for my trip, which is so typical of me.  I spent today day cleaning up and reorganizing things after my very first dinner party in St. Augustine. I have a BIG problem with ‘time management’.  I tend to underestimate how just long it will take to do things, so, as usual, as my guests arrived last night my kitchen was a disaster area.  (It never matters as long as the food is good, the wine is flowing and the conversation is lively.)

Messy Kitchen ... as always..
Yup… what a mess….
lantern on porch - at night
Except for the kitchen… everything looked lovely!

Old Bureau Shines From in All It's Glory - Christmas 2017

EPIC CHRISTMAS TREE FAIL !!

I purchased this little tree when we lived in Malta.  I loved this little tree. I spent a few hours decorating it a few days ago until every little glass icicle and every treasured ornament was in the ‘best place’.  Then … I moved the tree, maybe, five inches… and the stand broke….     ; o (

EPIC TREE FAIL !
EPIC CHRISTMAS TREE FAIL !!!

New and Improved Christmas Tree!!

A nice seven footer, so ALL the ornaments fit!!  Believe me… I was ‘this close’ to saying, ‘Never-mind’… 

New Christmas Tree
Yes!  New tree and MUCH stronger stand!
guests
There’s nothing like old friends – but it’s also fun to have new friends!!

One of my twin sons and his family – plus my twin brother and his wife – were here in St. Augustine for Thanksgiving. It was wonderful!!  If you ever get a chance, come to St. Augustine during the holidays. The Nights of Lights is beautiful to behold. A large part of the city is lit up with thousands and thousands of lights – it’s gorgeous.

The night before Thanksgiving I served my Ravioli Lasagna.  Get this – I made it the day before… so no mess. Why can’t I be like that more often!!

Wishing you all the merriest of holidays!!  (And now… I guess I’ll have to get started on packing that suitcase…)

Here’s the link to the recipe for Ravioli Lasagna

Mushroom Ravioli Lasagna - My Yellow Farmhouse

++ Top Photo of St. Augustine – stock image…