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    Grilled Chicken & Blackberry Cobbler

    Here's a post in GYSC spirit.  I used his skirt steak recipe and morphed it into a boneless, skinless, chicken breast recipe.  I have yard work to do before going to work later, so this will be more of a pictorial post, rather than instructional.  I'm sure it will be self explanatory.  Enjoy!

    First, pound out some chicken breasts.  I used a rolling pin instead of my sledge hammer.  I stuffed them with organic baby spinach and sharp cheddar cheese.  Rolled them up and held them together with skewers and toothpicks.  (Soak the skewers in water beforehand).  Then I drizzled them with Italian dressing.



    I put them on the grill and turned them every so often.  I misted them with water each time I turned them.




    They came out great.  Check out the homemade rolling pin a friend gave me last week.  He gave me a tote full of ice cube trays, kitchen containers, and this rolling pin was in the bottom.  I still need to ask him the history of it.  It has a separate wood insert down the length to either repair it or has something to do with how it was made.





    Since the meat didn't have any fat, it tended to be on the dry side, but was real good none the less.  It would have been perfect with some dipping sauce or maybe mashed potatoes & gravy so you could get a little gravy to moisten it up.

    I've been picking some blackberries this week.  I made some cobbler out of some of them.  I dug out an easy recipe that I got last year from The Pioneer Woman Cooks.  She has THE best cooking site on the internet.  She is really a photographer amongst many other things, so the food pics are incredible!  You could spend months reading her recipes and stories of how she became an Oklahoma housewife of her Marlboro Man.  She now raises her kids on a huge cattle ranch, runs a bed and breakfast, and keeps up an awesome website.  I might add that she is a very talented writer and her site is fun to read.

    On with the cobbler...I used Ree's (The Pioneer Woman) recipe, except I used Splenda instead of sugar and I sprinkled some cinnamon on top, too.  Click on the link above for the recipe.  I had my wrinkled printout on the counter as I threw it together.



    Put the batter in a buttered pan.  I used a cast iron skillet, just as any good cornbread maker would do.



    Add the blackberries and sprinkle with sugar (or Splenda).



    Bake it for about an hour or until it is getting brown on top.




    Me and Jacob had it with "No Sugar Added" vanilla ice cream.  Milk or cream would be good, too.  It's really the best when it's still warm.  For leftovers, if there are any, I would recommend warming it up a little in the microwave.

    That's it for today!  Now to the yard work...


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    Reader Comments (2)

    NICE!! Will have to give the chicken version a try. Cobbler looks great too.

    August 16, 2011 | Unregistered CommenterGYSC

    The recipe called for 2 "good" cups of black berries and I think I had more like 3 cups (I didn't measure them) so the batter part didn't puff up enough to be pretty, but it really tasted good!

    August 16, 2011 | Unregistered CommenterSovBo

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