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Remember this post? I told you my favorite campfire food is peach cobbler. Growing up, whenever we went camping it was a given that my mom would make cobbler one night, and it was a given that it would be peach cobbler.
The wonder of peach cobbler is that it is so easy. Canned peaches, butter, cake mix, and sugar. Rip, dump, bake. Then you can top that heavenly concoction with ice cream and there is basically nothing on this earth that is better than that.
Well I guess after that post, PH and I both had cobbler on the brain. I told him last night that I still needed to make something for the blog this week, and he said I should make peach cobbler. Well, first he looked at the grocery store ad and saw that peaches were on sale. THEN he said I should make peach cobbler. I had my doubt about making cobbler with peaches purchased that very night, but I agreed and off to the grocery store we went.
White peaches WERE on sale and we bought five of them. I came home and sliced them up. They do look really beautiful, but I have to be honest, these peaches didn't taste very good to me. They weren't ripe enough. So I made my husband cobbler, and I stand by this recipe, but I urge to either, use canned peaches, or, wait until your peaches are ripe. Don't be like me. Don't wait until the last minute to decide what recipe you're going to blog about and then be stuck with not ripe peaches.
I will say though that PH had two servings of the cobbler and he told me he thought it was really good. I even assured him he didn't have to lie to me because I knew the peaches weren't ripe. He was adamant that it tasted better than I thought. So, there you go, to each his own. Maybe it's just my wacky pregnancy tastebuds, or the fact that normally I prefer yellow peaches in cobbler but the white ones were the ones on sale. Either way, I want to be honest with you.
I do still stand by this recipe. You cannot go wrong with butter and cake mix. You really just can't. I used yellow cake mix, and I think that's the best. I have seen other recipes where you make your own topping but that feels wrong to me. Cobbler is supposed to have that cake mix topping taste, in my opinion. It meshes perfectly with the peach taste.
However, I started speculating about trying different peach cobbler recipes after making this. I think my lack of enthusiasm over my unripe peaches got the wheels turning in my head. So, that may be a new quest I embark on. To try out different cobbler recipes. Maybe after all this time I find I like it better without cake mix (but I doubt it.)
So, do you feel like cobbler tonight? You should! Especially if you have ripe peaches, or canned peaches.
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Did anyone else ever watch the cartoon Doug? Remember how he had a pet dog named Pork Chop? That's an interesting dog name. I also recall that Pork Chop was a very interesting dog. Well, this post is not about Pork Chop the dog from Doug, but it is about some delicious pork chops I made this week. Let me tell you a few things about pork chops, because I think they can be tricky for people.
As Lorelai Gilmore once said in Gilmore Girls, "normally I think eating pork chops is like chewing on a pottery barn catalog." She isn't wrong, Pork chops can be kind of famous for being a little dry. So, here are a few tips for you to have juicy, flavorful pork chops!
1. Get a good cut of meat. Try to avoid getting meat on the bone because that's usually drier. If you can get a rib cut or a center cut with some fat on it and no bone you'll be off to a great start. That way you can get a thicker chop. Thicker cut of meat= juicier chop.
2. Brine your chops before cooking. You'll notice the sauce in this recipe includes apple cider vinegar. Brining them makes them more flavorful. Always brine my friends.
3. When you are cooking your chops you should first sear them at a high heat. Then once the outsides are seared (about 3 minutes each side) lower the temp and cook them over medium heat until done. The seared outside will help lock the flavor and juices in, which results in a better chop.
Now lets talk about this honey mustard marinade. I really like honey mustard. I like the easiness of making my own. I like the extra kick from the vinegar and the spicy mustard I used in this recipe. These pork chops were really delectable. PH sang their praises at dinner (and not just because it was the first time I had made dinner in forever.) They also kept pretty well because I took the leftovers to work for lunch the next day and it was still juicy and flavorful once reheated.
Tip: if you want a little extra sauce on the top after cooking, save your excess marinade and boil it for about 5 minutes to kill bacteria. I didn't add extra sauce because sauce itself is kind of grossing me out right now. Having the chops soak in it just enough for that flavor was good enough for me. If random food things are not currently making you sick to your stomach for no reason other than the fact that someone who is currently 3 inches long seems to have great power over your digestive system, then pour on the sauce!
It has been quite a week for PH and I. If you didn't know already, we live in what is known as the Valley of the Sun in Phoenix Arizona. You may have heard stories of planes that were not allowed to take flight this week here in Sunny AZ, and those stories are true. I was born and raised in Phoenix and the summers come as no surprise, it just gets plain hot here. Granted, 120 degrees in June is a bit early, but it always comes. We live in a desert you know, and the desert can be such a truly beautiful place, but it's also hot. Very, very hot.
However, the most important thing to have in 120 degree weather is an air conditioning unit. Well my friends, our a/c unit died on us.
This was probably one of the most awful things to have ever happened to us, which shows how blessed we are. Since there was no way I was turning on the oven or staying in that hot house to make anything, we ate out a lot. So I don't have a recipe for you this week.
I want to direct your attention back to this post. Since posting my zoodle recipe we have come into contact with Michael from Nutrition Advance. It turns out he has this great guide to zoodles and why they're so healthy and he even has some additional recipes that you can check out here!
Summer time is a great time to zoodle it up. You don't have to turn on the oven, and while everyone is thinking about eating healthier and having that great "beach body" why not swap your pasta for zoodles?
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to seven so far. I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Read more about us here!
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