Friday, June 1, 2012

Blackberry Cobbler - Southern Plate Recipe

Here is another recipe from my Southern Plates Cookbook.

Blackberry Cobbler pg 69

  • 2 C Berries, frozen or fresh
  • 1/2 cup sugar
  • 1 cup milk
  • 1 cup self rising flour
  • 1 cup sugar
  • 1 stick butter or margarine


Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.

Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended.

After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler.

Place in 350 oven and cook for 55 minutes or until golden.

We ate ours with Ice Cream. That's the way you are suppose to eat it right?

Verdict: It was oh so yummy! I let it cook 55 minutes and the top got a little too golden brown so next time I will cook it a shorter time and check.

Posted by: Heather

Chicken and Dumplings - From Southern Plates

This recipe is from my Southern Plates Cookbook.
Chicken and Dumplings pg 244
You can also find the recipe here on her website
  • 3 or 4 chicken breasts
  • 32 oz Chicken Broth (feel free to use water with bouillon cubes added) I used the chicken broth from cooking the chicken and froze the extra broth for later use!
  • 1 can cream of chicken soup
  • 1-10 count can Pilsbury layers biscuits
  • salt and pepper to taste
  • flour
Cook chicken breasts in approx. 4 c. of water (I added enough water to cover the chicken and a little) until fork tender, about 45 minutes. I then shredded my chicken with my mixer!
Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste.
Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added.
Add shredded chicken and turn on low until ready to serve. (I added the chicken before the dumplings based off the recipe in the cookbook, although, I think this is a typo because it tells you to add the chicken before the dumplings and after.)
VERDICT - Oh my goodness good! We ate almost the whole pot in one sitting! Only thing I would do differently is more dumplings or less chicken. I used 3 very large chicken breast and it was right at too much chicken for my taste. Although the cookbook says it is 8 servings I would say it is more like 4. Also, if you were making this for more than 4 people you would need to double the recipe at least on the dumplings and liquids.

Posted by:Heather

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans
The original recipe can be found here on Real Simple.


  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Posted by : Heather