It’s always on the list of favorite treats for summer; Ice cream in any shape, flavor or form. And if you want to create a cone with a real Southwest twist, how about a home-made, hand-crafted ice cream cone that tastes just like a Mexican churro, and it holds as much ice cream as the cone you are willing to create! While homemade churros are pretty tough to tackle (churro dough is very dense and sticky), this cone is made with store-bough biscuit dough, making the process a whole lot easier. The dough is wrapped around a homemade paper mold. It is then baked, rolled in cinnamon and sugar, baked again and then coated on the inside with dipping chocolate which seals it, preventing a soggy cone. Load it up with scoops of your favorite ice cream for a cool and festive way to celebrate summer, Southwest style!
unsalted butter, melted
It’s quite an understatement to say that we could all use a little comfort right now.
Everything in our world has changed. Thank goodness certain foods are there to comfort us. Top of the list for me this week for me are Crockpot cobblers! Fortunately, (or maybe unfortunately) I discovered how easy they are to make. I mean, three ingredients to a scrumptious Cherry or Apple Spice Cobbler? How about six simple ingredients for a delectable Peach Cobbler! Just pour in the fruit, sprinkle the topping over top and drizzle melted butter over the topping! Take five minutes to do it in the morning and have piping hot cobbler with icy cold creamy vanilla ice cream ready for dinnertime. Or, if you can’t possibly wait (that would be me) just take the lining out of the Crockpot and bake in the oven at 350 for about 40 minutes or until golden brown on top! Comfort food? You bet. Crockpot cobblers are a downright slow cooker sensation!
Watch my How To Video for Crockpot Cobblers here!
Here in the Southwest we love or Hatch Chile season! We’re right in the middle of the harvesting these flavorful versatile chiles that are known for their perfect balance of sweet and heat. Besides elevating the taste of enchiladas and rellenos, we also love hatch chiles in stews, soups, sauces and even smothered on burgers. In my opinion, there is no better hatch chile then when roasted or charred. It’s easy to do on an outdoor grill, in the oven, or with a grate over your gas cooktop! Just keep turning the chiles until they blister, place them in a Ziploc back while still warm and let them sweat. he charred skin will come right off and then you can scrape the seeds out and dice! While you can used canned chiles for this Chicken Enchilada Soup, the hatch chiles takes the freshness and flavor to a whole new level! Oh! And those cornmeal dumplings? The perfect topper to a this hearty Southwestern favorite!