April 15, 2010

Simple Dinner and Dessert

The other night we had a very simple but delicious dinner. PE barbecued boneless pork chops on the charcoal grill. He rubbed the chops with the Secret Rib Rub from this post. We also had artichokes. I trimmed the artichokes and boiled them for about 15 minutes then PE placed them on the barbecue for another 10 minutes. They were delicious. We had melted butter and Miracle Whip for dipping sauces. Even Bob ate them--I was a little shocked but very pleased.

For dessert I made Mango & Strawberry Cobbler because I had some mangoes and strawberries that were very close to becoming chicken food (once food becomes questionable for us to eat but isn't too over the hill we feed it to the chickens). I served it with sweetened slightly-whipped whipping cream. (Slightly-whipped whipping cream is what you get when you have shelf-stable whipping cream you keep in the pantry then decide you want to make whipped cream for dessert so you put it in the freezer for awhile then you forget about it until it is almost time to serve so you defrost it in the microwave and then it won't whip. There is a slight possibility that I just wasn't having the patience for the whipping too.) PE raved about it. Yes, I consider, "I don't usually like mango but this is really good," raving. I really enjoyed the topping. It was the perfect sweetness paired with the fruit mixture.

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Mango & Strawberry Cobbler
from Food Network Canada
Print Recipe

2 cups fresh or frozen strawberries
2 cups fresh or frozen mango
1/2 cup cup flour
1/2 cup sugar
2 Tbsp lemon juice

1 cup flour
1/2 cup cornmeal
2 Tbsp sugar
pinch of salt
1/2 Tbsp baking powder
1 stick butter, frozen
1/2 cup milk

Preheat oven to 375. Place fruit into a large bowl and toss well with the flour, sugar and lemon juice. Pour into a 2-quart ovenproof casserole or other dish. It is best if the fruit fills the dish but doesn't rise above the edges.

Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips. Pour in milk and stir until mixture comes together and forms a rough dough. Place spoonfuls of the dough on top of the fruit evenly covering it. Bake until the fruit is bubbling and the topping is golden, about 45 minutes. Serve warm.

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