Summertime Peach Cobbler: Easy Entertaining for Busy Ladies

Summertime Peach Cobbler is one of my favorite desserts! I love the peaches from Chino Farms in Rancho Santa Fe.  They are rumored to even beat out Georgia Peaches for fresh flavor!! Make this super easy and delicious cobbler this summer on a day when it is not too hot to turn the oven on :) I always serve it with homemade vanilla ice cream....but whipped cream will be just fine when you are short on time.

Chino Peaches

Chino Farm: The Vegetable Shop in Rancho Santa Fe, CA

Crust: 
3/4 cup GF Flour Blend
3 tablespoons almond flour
1/2  stick unsalted butter, chilled
1 egg
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1 tablespoon powdered egg whites
2 tablespoons sugar
pinch of salt 
1 tablespoon sugar (for sprinkling on top)

Grease a small earthenware bowl (7-inch diameter).  Preheat the oven to 375 degrees.  Combine the dry ingredients and sugar in the bowl of a food processor.  Add the chilled butter and process until the mixture resembles a coarse meal.  Add egg and combine until just mixed.  Do not over process.  Place the dough on a piece of plastic wrap and form a disk.  Wrap the dough and allow to chill for 30 minutes.

Filling:

6-7 peaches (2 cups fruit)
2 tablespoons sugar 
1 tablespoon heavy cream 
3/4 teaspoon vanilla extract
1 tablespoon unsalted butter

Peel peaches and cut into slices.  Place fruit in the 7-inch bowl, sprinkle it with sugar, vanilla extract and cream, and dot with butter.  Pat or roll out dough until large enough to cover the top of the bowl.  Press dough around the edges of the bowl to form a seal over the fruit.  Make several slits in the top of the dough to allow the steam to escape.  Sprinkle top of dough with the one tablespoon of sugar.  Bake for 20 minutes and then cover top of cobbler with foil and bake for another 10-15 minutes.

Get this and other amazing gluten-free recipes from our cookbook available here: http://www.amazon.com/The-Excuses-Gluten-Free-Cookbook/dp/0615322891/ref=sr_1_1?ie=UTF8&qid=1404854303&sr=8-1&keywords=no+excuses+gluten+free+cookbook

Not True: Everybody loves peaches y'all! 

Original Cover

Homemade Meatball Sandwiches

This is an easy and delicious lunch or dinner made with very few ingredients.  It's very satisfying!  We started with our homemade gluten free bread from our cookbook, but you can use your favorite store-bought bread if you prefer.  In our version, we used a very high-quality store-bought Arrabiata pasta sauce, but you can make your own if you have a favorite recipe.  This is a wonderful lunch for a lazy weekend day!

Begin by toasting your bread slices.  Then, butter one side of the toast slices.  Place the buttered toast slices, butter side down, on a heavy grill pan.  Arrange thinly sliced cheese on top of the toast slices.  You can use whatever type of cheese you like or have available.  Mozzarella would be a traditional choice, but we used Cheddar and it was just as delicious!  Monitor the toast slices while the cheese melts, making sure that the toast does not burn.

At the same time, heat a small amount of olive oil in a heavy pan and heat your meatballs.  We used Aidell's Italian Style with Mozzarella Cheese Meatballs because they're very high quality and labeled as gluten free!  Brown the meatballs until they are heated thoroughly and crispy on the edges.  If you have fresh onion and garlic on hand, finely chop one garlic clove and one half onion and sauté along with the meatballs until softened.

In another small saucepan, heat up the desired amount of pasta sauce.

Once the cheese has completely melted, transfer the toast slices to a serving plate.  Arrange several meatballs on top of each slice and top with a generous dollop of pasta sauce.  Sprinkle with fresh basil and freshly grated Parmesan cheese.