Apple Cinnamon Skillet Cobbler and Chewed Corners

We recently returned home from a quick road trip getaway weekend in Idaho

 for a change of scenery and catching up with family.

As we always do on our road trips, we travel with treats for anyone that we run into that is hard at work in the hot summer sun.  We met "Barbara", who was rocking her Stop/Slow sign holding and keeping everyone safe in the one-way traffic on a desolate gravel road in the middle of Idaho. 

 We served her up some M&M's as a mid-morning treat and her grateful smile lit up the entire sky!

Along with Barbara, we ran into some ranchers moving their herd of sheep

 across the road on our way to Stanley that day.

Let me tell you...there were a lot of those sheep! 

 I think if you had to count all of them, it would definitely help you fall asleep!

In keeping with our Ketchum tradition, first stop was dinner at Despo's.

My sister-in-law and I also took up a little 18 hole putting...

now I know why I have gone with the culinary and creativity in my life...I am so bad at athletics!

A quick-cation wouldn't be complete without some whitewater rafting on the Salmon River.

...and some much needed lake time at Red Fish Lake!

For our last night in Idaho, we hosted Sunday night family dinner complete with my Sunday Night Pot Roast, honey glazed carrots, and mustard roasted baby potatoes.

I asked my baking daughter to find an easy dessert that we (okay, "she" could make for me), while I worked on the rest of dinner and started packing to head back home the next morning.

Oh my goodness!  Let me say that again...Oh my goodness!!!!  New favorite dessert ever!!

Apple Cinnamon Skillet Cobbler
Courtesy of Tasty.com

4 cups apple, peeled and chopped (we use Granny Smith)
1/2 cup sugar
1 Tbl cornstarch
1/4 cup lemon juice (fresh squeezed, 1 large lemon)
1 tsp cinnamon
1/2 tsp nutmeg
1 pinch salt
1 box yellow cake mix
1 cup chopped pecans
1/2 cup butter, cold (1 stick), cut into thin slices

Preheat oven to 350 degrees.

In a cast-iron (or oven safe) skillet over medium-low heat, add the apples, sugar, cornstarch, lemon juices, cinnamon, nutmeg, and salt.

Mix to combine and stir for 5-10 minutes, until the mixture starts to thicken.

Let simmer for 5 minutes on low heat.

Sprinkle box cake mix over the apple filling.

Add the nuts and evenly distribute over the cake mix.

Place the sliced butter over the top of nuts to ensure even baking.

Bake for 45 minutes to an hour (start checking it after 45 minutes), until the top is light golden brown.

Serve warm with french vanilla ice cream...or just dive into the leftovers with your fingers as we all did and enjoyed every last morsel while we were cleaning up the kitchen after a wonderful family dinner.

One Year Ago: No Post
Two Years Ago: Parmesan Crusted White Wine Dijon Salmon
Three Years Ago: One Skillet Tuscan Chicken
Four Years Ago: Lemon-Blackberry Olive Oil Cake
Five Years Ago: Pork Schnitzel with Lemon-Caper Cream Sauce
Six Years Ago: Buffalo Chicken Salad

Unfortunately this awesome cobbler was not the only thing being chewed and enjoyed... our Labrador Mr. Kylo was very mad at us for leaving him with our house/pet sitter and decided to have a taste of drywall as punishment to us!

Orange Orzo Salad with Almonds, Feta, and Olives

Thanksgiving is by far my favorite holiday.  The outdoor colors, scents of spices and herbs and curling up by a warm fire when the nights start to get chilly.  Why am I sharing this now in July?

Well, we recently learned that we will be hosting family Thanksgiving in 2020 and some of our family members have already started to make reservations in our home...in our new downstairs living quarters...that hasn't even started construction!

As you can imagine, we have started putting together a construction schedule with a one year goal and timeline!  My husband is already stressing!!  We need to add two bedrooms, a full bath, kitchenette, game area, media seating area 3 storage areas and a dining room/wine grotto room...just typing those words is stressing me out!  

I have (of course) been all over Pinterest and building my board for the new downstairs for the past year.  I feel good about the direction we are going with all of it and look forward to getting started to see the magic come to life over this coming year.

We have a dear friend that is an electrical contractor.  He recently came over to help my husband with our new panel box downstairs...safety first!  I promised him a nice dinner as thanks for assisting in our venture and included this orzo salad as a side dish.  Since I have a feeling he will be making several trips to our house, I better start upping my game for his dinners these next few months.

Orange Orzo Salad with Almond, Feta and Olives

Courtesy of Cookie and Kate

8 ounces orzo pasta

1/2 cup raw almonds

1 cup chopped flat-leaf parsley

1/2 cup pitted Kalamata olives, halved

1/2 cup chopped green onion

1/2 cup raisins, preferably golden

1/2 cup crumbled feta cheese

1 tsp orange zest

1/4 cup fresh-squeezed orange juice

1/4 cup olive oil

2 Tbl white wine vinegar

1 medium clove garlic, pressed or minced

1/4 tsp salt

black pepper, to taste

Bring a large pot of salted water to boil.  Add the orzo and cook until al dente, according to package directions.  Before draining, reserve roughly 1/2 cup pasta cooking water.  Drain, and immediately rinse the orzo under cold running water until the orzo is no longer warm.  Drain well.

Toast the almonds in a medium skillet over medium heat, stirring frequently, until fragrant and turning golden on the edges, about 5 minutes.  Transfer the almonds to a cutting board and chop them.

In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, raisins, and feta.

In a liquid measuring cup or small bowl, combine the orange zest, orange juice, olive oil, vinegar, garlic, and salt.  Add 1/4 cup of the reserved pasta cooking water, and whisk until blended.

Pour the dressing over the salad and toss to combine.  It might seem like too much dressing at first, but don't worry.  Season with pepper to taste.

Let the orzo salad rest for a least 10 minutes (or up to several hours in the refrigerator), to it has time to chill and soak up the dressing.  Season to taste with additional salt, if necessary, and serve.

Pairs beautifully with my Peach-Mustard-Glazed Pork Tenderloin and a chilled buttery Chateau St. Michelle Chardonnay.  Enjoy!

One Year Ago: No Post

Two Years Ago: Parmesan Crusted White Wine Dijon Salmon

Three Years Ago: One Skillet Tuscan Chicken

Four Years Ago: Lemon-Blackberry Olive Oil Cake

Five Years Ago: Pork Schnitzel with Lemon-Caper Cream Sauce

Six Years Ago: Buffalo Chicken Salad