Cheap Eats :: Peach Cobbler

Another summer treat I love is the almighty peach! Fresh summer peaches rock my world, but canned peaches have their own appeal to me. When I was pregnant with Lucy, I bought cans of peaches to munch. I loved slurping those slimy slices so much it was ridiculous!

I saw a can of peaches on one of my last shopping trips, and I admit, I bought this can because I loved the label.

Lady Elberta Brand Yellow Freestone Sliced Peaches (in heavy syrup) *Shortcake Style*. I loved the retro look and thought, for $.20 more, I'll go for it. I bought them at Winco by the way, if you want to find some. They were fabulous.

I decided to make cobbler. I have made crisps, but never a cobbler...so I went a-huntin' on the internet. I came across this recipe.

Let's just say...we killed the whole thing in one night. Yum.

Peach Cobbler

Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup + 2 tbsp sugar
1 stick of butter (cut in half and melted separately)
1 can (28 ounces) sliced peaches, undrained

Directions 
(preheat to 350F)
1. Mix dry ingredients in a medium bowl, pour in half a stick of melted butter and mix until butter is absorbed and the ingredients are crumbly.

 
2. Pour 1/3 of the mix onto the bottom of an 8x8 dish.
3. Add peaches and juice. There should be plenty of juice, but if it looks dry, add more water.
4. Top peaches with the remaining cobbler mix.

5. Pour the other half stick of melted butter over the top and then sprinkle with the 2 tbsp of sugar.
6. Bake 30-45 mins at 350F until brown and bubbly!
Serve warm with vanilla ice cream! Yum!!

Cheap Eats :: Greek Marinated Chicken

Hey guys! I'm back after needing to rush out of town for my Grandmother's funeral. I had this meal done before I left, but no time to blog it. Better late than never!

This is a recipe I got from Budget Bytes. It was quite good and a hit with the whole family. I served it with lemon and butter Orzo pasta and fruit.

I followed the recipe pretty much exactly, except I used actual Greek Yogurt instead of plain.

Greek Marinated Chicken

 

Ingredients

1 cup plain *Greek* yogurt
2 Tbsp olive oil
4 cloves garlic, minced
½ Tbsp dried oregano
1 medium lemon
½ tsp salt
freshly cracked pepper
¼ bunch fresh parsley
3½ to 4 lbs chicken pieces

Instructions

 

 

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
4. To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

original recipe here