I'm a southern gal with a passion for cooking and baking from scratch, the old fashioned way!
Southern girls know how to whip up a cobbler without looking at a cookbook. One of my favorite things to do during the summer months is to eat fresh berries, peaches, and fruit baked in a cobbler after dinner. Um, and for breakfast on top of my oatmeal, too . . .
This is how my husband likes to make our corn when we’re having a cookout. It comes out so sweet and delicious – perfectly steamed with that buttery, salty goodness all over it! ( I’m drooling as I write.) And if you grill it long enough, it gets just a bit of that smoky, charred flavor on the edges. Once you cook corn this way, you can never go back.
We have really been enjoying our CSA farm baskets these past few weeks. Through the early part of the season, we get tons and tons of fresh greens from the farm. We eat salads through the spring until we nearly turn into bunnies, so it’s a great time for me to make all sorts of fun salad dressings for us to jazz up our daily dose of roughage. Here’s a great one, my own variation of Green Goddess Dressing, based on the famous dressing first made in San Francisco, California at the Palace Hotel.
This wonderfully moist zucchini bread was a staple in our house growing up. My mom got the recipe from a friend who she used to volunteer with about 30 years ago. I decided to add a bit of pizazz to to this tried-and-true recipe by adding some chocolate chips. Delicious!!!
Fresh Blackberry Vinaigrette
4 ounces of fresh blackberries, washed
2 teaspoons lemon juice
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