It may seem like it’s too hot to make a hot dessert, but a little ice cream on the side will help cool you off. This recipe calls for two cups of fresh or frozen raspberries, but you could use any kind of berry, fresh or frozen. Best of all it’s super easy so that helps make up for having to turn on the oven.
Lazy Raspberry Cobbler
4 tbsp unsalted butter 3/4 cup all-purpose flour 1 cup granulated sugar 2 tsp baking powder 1/2 tsp kosher salt 1 tsp vanilla extract 2/3 cup whole milk 2 cups fresh or frozen raspberries Add the butter to a 9×9 baking dish. Set the baking dish in the oven and preheat the oven to 350. Prepare the batter ingredients while the butter is melting. Once the butter is melted in the oven, after 4-6 minutes, remove the baking dish.
Mix the flour, sugar, baking powder, and salt in a bowl. Whisk to incorporate evenly. Add the milk and vanilla extract and whisk until smooth.
Pour the batter into the baking dish with the melted butter. There is no need to stir. Sprinkle the raspberries directly on top of the batter.
Bake in the preheated oven until the cobbler is golden and set in the middle, 45-55 minutes. Once baked, remove from the oven and cool 15 minutes before serving.
—kwc— Here’s a no cook recipe that is served cold. This recipe calls for imitation crab meat which is cheaper than the real kind, but either will work.
Spicy “Crab” Salad
14 ounces imitation crab meat 1 medium carrot 1 large English cucumber 1 ripe mango 1/2 cup Japanese mayonnaise (or whatever you have in the fridge) 2 tbsp Sriracha 1 tsp soy sauce 1 tbsp lemon juice 1/2 tbsp lemon zest Salt Ground pepper Peel the carrots. Cut in half and then cut into julienne strips. (Or use matchstick cut carrots.)
Peel the cucumbers and cut in half. Remove the seeds. Cut the cucumber into long thin strips.
Shred the crab sticks by hand by gently pressing the ends to loosen the strips and then peel the crab into strips.
Peel the ripe mango. Cut into thin slices until you reach the core. Repeat with the opposite side of the core. Stack the slices together and cut into strips.
In a large bowl, add the cucumber, carrots, crab, and mango.
Whisk together the mayonnaise, Sriracha, soy sauce, lemon juice and zest.
Season with salt and pepper to taste and toss the salad to combine.
Serve immediately or refrigerate until ready to eat. —kwc— My friend Laura shared this one with me and it sounds so good. Plus, asparagus seems to be available year ‘round these days. I’m not a fan of tail on shrimp but you do you.
Sweet Chili Shrimp with Asparagus
1 pound peeled, raw shrimp (tail on) 1/2 cup Thai sweet chili sauce 1/4 cup soy sauce (or substitute with coconut aminos) 2 tsp sesame oil 2 tbsp Sriracha (adjust to taste) 2 cloves garlic, minced 1 bunch asparagus, trimmed Olive oil Kosher salt Fresh ground black pepper Green onion, chopped for garnish If you’re serving with rice, get that started.
Preheat your oven to 400. In a bowl, combine the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. Whisk to combine. Pour the sauce over the shrimp and refrigerate until ready to cook.
Rinse and trim the woody ends off the asparagus. Place the asparagus on one half of a large, rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake the asparagus in the preheated oven for 5 minutes. Remove from the oven.
Drizzle about a tablespoon of olive oil on the other half of the baking sheet. Use tongs to carefully place the shrimp on the baking sheet, leaving the marinade in the bowl. Return the sheet pan to the oven and cook for an additional 8-10 minutes, until the shrimp are cooked through.
While the shrimp and asparagus are cooking, transfer the reserved marinade to a small saucepan. Bring to a simmer over medium heat and reduce until the sauce thickens and coats the back of a spoon.
Remove the shrimp and asparagus from the oven. Toss the shrimp in the reduced sauce.
Serve immediately over rice, garnished with chopped green onions.
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