Raspberry Peach Cobbler and The Rockies

We wrapped up Felicia's visit to a Colorado Rockies baseball game.  Her first live and in person MLB game and I was all too happy to take her (after our purple manicure/pedicure session, of course).    Beautiful Colorado evening and thank goodness the rain stayed away for our night.

It did get a little chilly for us, so we had to purchase the inevitable souvenir fan blanket each.  Good thing because after playing tourist with Felicia for three days...I need a serious nap (with my new blankie!)

Before my shut eye though...dessert!

Raspberry Peach Cobbler

For Filling:

1/4 cup apple juice

2 Tbl cornstarch

1 Tbl fresh lemon juice

4 cups frozen peaches

2 cups frozen raspberries

1 cup sugar

pinch salt

1 tsp. vanilla extract

For Topping:

1 box shortbread cookies, crushed

1/2 cup sugar

1/2 tsp salt

8 Tbl cold butter, cut into cubes

Preheat oven to 400 degrees.  Line a baking sheet with foil or parchment paper.

Whisk together apple juice, cornstarch, and lemon juice in a saucepan until cornstarch dissolves.  Add peaches, raspberries, sugar and pinch of salt.  Stir to combine and bring to a boil over medium heat until thickens.  Remove from heat and stir in vanilla extract.  Pour filling into a cast iron skillet and place on prepared baking sheet.

Stir together crushed cookies, sugar, and salt in a large bowl.  Cut in butter with a pastry blender until mixture resembles coarse meal.  Drop dough evenly over filling. 

Bake cobbler until filling is bubbly and topping is brown, about 25 minutes.  Cool cobbler on rack for 1 hour. Serve with vanilla bean ice cream.

One Year Ago: Mexican Pizzas
Two Years Ago: Chicken Lettuce Wraps
Three Years Ago: Garlic Parmesan Filet Mignon
Four Years Ago: Sunday Night Pot Roast

Grilled Mini Sweet Peppers with Goat Cheese, Sipping and Painting

The greatest part of having friends and family come to Colorado, is I get to play tourist right along side them...it's my favorite part of living here!

This week, my long time high school friend Felicia came to visit from Alaska.  She was only here for two days but we packed in so much at so many places she called it her "Fast and Furious Weekend"!

I booked a painting session at Dabble Paint and Sip, here in Longmont.  It is positively my new favorite place now...I became an instant fan and we had the best night ever!  I cannot wait to go back with my girls!  If you have the chance to take in a painting class at any "paint and sip" place, it is a must go!  Plus, an added bonus, I went home with my new masterpiece artwork for my house.

(No photo shop accents were done...we actually painted these beautiful canvas creations!)

Since Felicia is a vegetarian, I try to ramp up new recipes for her when she visits.  Unfortunately, we were on the go so much, I didn't get to serve her my new repertoire.  These little pepper bites are so awesome...guess she'll have to come back to try them out...

Grilled Mini Sweet Peppers with Goat Cheese

Courtesy of The Pioneer Woman

1 pound Mini Sweet Peppers

1/2 Tbl Olive Oil

Kosher Salt and Freshly Ground Black Pepper

1 Log (4 oz. size) Goat Cheese

Minced Fresh Rosemary

Minced Fresh Thyme

Maldon Smoked Sea Salt Flakes

Heath grill to medium to medium-high heat.  Make sure grates are scrubbed clean and then oiled.

Cut stems off peppers, then slice peppers in half lengthwise and remove inner ribs and seeds.  Place halved peppers on large rimmed baking sheet and drizzle with olive oil, folding to coat evenly.  Sprinkle with a bit of kosher salt and freshly ground black pepper.  Fold and repeat.

Place peppers cut-side down on hot grill grates.  Once the peppers are charred to your liking, flip to grill the other side of the peppers.  Each side should only take a minute or two.  When peppers are done, remove them to the rimmed baking pan, cut-side up or to a platter.  Using a small knife or spoon, remove a bit of goat cheese from the log and add it to the center of a grilled pepper half.  Repeat until all goat cheese is used.

Sprinkle peppers with fresh rosemary and thyme, plus a nice amount of Maldon smoked sea salt flakes.  Some of the salt flakes can be rather large, so lightly crunch them between your finger tips as you sprinkle, if desired.  Serve warm.

One Year Ago; Mexican Pizzas
Two Years Ago: Chicken Lettuce Wraps

Three Years Ago: Rosemary Lemon Grilled Shrimp with Marinated Tomato and Polenta Stacks

Four Years Ago: Quick Candy Cookies

Felicia even got in some "sipping" time in at the Celestial Seasonings Tour Center

and the most amazing Gift Shop.  I could buy this entire set of dish and serving ware!