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Chimichurri Flank Steak Stir Fry

Chimichurri Flank Steak Stir Fry

The Perfect Recipe for Any Night of the Week:

I don't know about you, but I love a good stir fry. There's something about the mix of flavors and textures that gets my taste buds going. And this Chimichurri Flank Steak Stir Fry is no exception! The steak is seasoned with my new Dude Food Fire Austin Spice Blend (available very soon), marinated in a delicious chimichurri sauce, then cooked up with some noodles and veggies to create the perfect weeknight dinner. So if you're looking for a quick and easy stir fry recipe, this one is definitely worth checking out. Enjoy!

Chimichurri Base:

  • 3 cups packed cilantro leaves, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon chili flakes
  • 6 tablespoons olive oil
  • 1 serrano chili, chopped
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • 1 tablespoon lemon verbena, chopped 
  • 1 tablespoon thyme, chopped
  • 1 lemon, zest and juice
  • Salt and pepper to taste

Dump all ingredients into food processor and pulse for about 10 seconds. Divide into two half-portions. Use one half-portion of chimichurri base as marinade for flank steak. Use second half-portion of chimichurri base to make marinade for tomatoes, salad vinaigrette, and meat drizzle. 

Chimichurri Flank Steak with HexClad 14" Hybrid Wok and Louisiana Grills Black Label Pellet Grill

Seasoning and Cooking Flank Steak:

Ingredients:

  • 2 lbs. flank steak
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon honey
  • 1 clove garlic, chopped
  • 1/2 teaspoon hot sauce, Cholula
  • 2 Tablespoons DFF Austin Spice Blend 
  • 2 Tablespoons Chimichurri Oil

Flank Steak with DFF Austin Spice Blend

Rub both sides of flank steak with DFF Austin Spice Blend. Combine remaining ingredients to create marinade. Pour marinade over flank steak and let marinate in fridge for 10 minutes. Grill flank steak over medium high heat for 3 minutes on each side. Remove meat from the grill. Slice the meat against the grain into bite size chunks. 

Preparing Asian Noodles:

2 Packages Asian Noodles (whatever brand you prefer). Boil noodles in salted water per directions

Completing Chimichurri Flank Steak Stir Fry:

  • 1 medium zucchini, sliced thin
  • 1/2 red onion, grilled and chopped
  • 1 medium bell pepper, sliced thin
  • 1/4 medium Fresno pepper, seeds removed and fine sliced (more if you like it hot)
  • 1 medium shallot, roughly chopped
  • 6 cloves garlic, sliced and soaked in 2T olive oil
  • 2 C. Broccoli Slaw
  • Chimichurri Sauce

Heat Pellet Smoker (I prefer the Louisiana Grills Black Label Series) to 400F. In Wok (I prefer the HexClad Hybrid 14" Wok), add garlic and olive oil. Saute for 4 minutes, stirring occasionally. Add shallots, onions, and Fresno peppers. Saute for another 4 minutes, stirring occasionally. Add broccoli slaw and remaining veggies. Saute for 4 more minutes, stirring occasionally. 

Chimichurri Flank Steak Stir Fry

Add flank steak and bring up to temperature for 1 minute. Add cooked noodles and top with chimichurri sauce. Stir in chimichurri sauce. Toss and serve.

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Wagyu Mushroom Burger

Wagyu Mushroom Burger

I don't know about you guys, but I love a good burger. And when I say good, I mean really good. The kind of burger that makes your stomach happy and your taste buds jump for joy. Well, my friends, I've got the perfect recipe for you: the Wagyu Mushroom Burger. This bad boy is made with high-quality ingredients like Wagyu beef and Trumpet mushrooms, and is sure to satisfy even the most discerning of palates. Trust me – once you try this burger, you'll never go back to your old standby!

Wagyu Mushroom Burger Image

So where can you find Wagyu beef? 

Unfortunately, the history of Wagyu in the United States is a complicated one. Knowing that you are getting actual high quality Wagyu beef can often be a toss up. In the U.S., cross bred beef with a very small percentages of Wagyu DNA can be labeled Wagyu, allowing for a much higher price tag. To learn more about the history of Wagyu in the United States, check out my blogs A Guide to Wagyu and Wagyu: Facts and Fiction.

Fortunately, there are trusted sources that will help ensure that you are getting quality Wagyu beef. And trust me, you have never had a burger like this before. The Wagyu, mixed with the perfect blend of mushrooms and grilled to perfection, result in a burger that is juicy, flavorful, and utterly delicious. To ensure you are getting quality Wagyu, I recommend using either Crowd Cow or Holy Wagyu in Dallas. I have used both and can vouch for their quality.

To make the Dude Food Fire Wagyu Mushroom Burger, you will need the ingredients below.

Burger Patties:

3 pounds wagyu beef tri-tip (substitute pre-ground Wagyu beef if you do not have a meat grinder)

1 pound wagyu beef tenderloin (substitute pre-ground Wagyu beef if you do not have a meat grinder)

1/3 pound trumpet mushrooms

1/3 pound oyster mushrooms

1/3 pound lion’s mane mushrooms

2 tablespoons olive oil

2 tablespoons grass-fed butter

Salt

Pepper

4 teaspoons Dude Food Fire Austin Spice Blend (Available Soon! Be on the lookout for my upcoming Texas BBQ Box and experience the Flavors of Texas!) For now, I would recommend substituting Dude Food Fire Prime Spice Blend

4 slices Havarti cheese

4 slices muenster cheese

4 slices American cheese

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Wagyu Burger Meat Balls Ready to be Made into Patties

 

Make the Dude Food Fire Wagyu Mushroom Burger:

Grind mushrooms in food processor until super finely chopped. Saute ground mushrooms in oil and butter over medium-heat for 35-40 minutes, stirring every 1-2 minutes until it becomes a thick paste. Refrigerate for at least 1 hour.

Grind the meats on 3/8-inch die.  Refrigerate for at least 1 hour.

Once the mushrooms and meat are both chilled to equal temperature, transfer to a mixing bowl and mix all together really fast to keep the temperature cool. Divide equally into four patties. Refrigerate for at least 1 hour.

Get coals hot, approximately 375 degrees, and place on grill about 6-8 inches above the coals. Remove patties from refrigerator. Sprinkle a pinch of coarse kosher salt and fresh ground black pepper on each side followed by ½ teaspoon of Austin spice blend per side of patty. Grill patties, turning frequently, until medium approximately 120 degrees. Top with one slice each of Havarti, muenster, and American cheeses. Let rest 3-5 minutes before serving.

Wagyu Mushroom Burger on the Grill

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Stetson Chopped Salad

Stetson Chopped Salad

Stetson Chopped Salad

The history of the Stetson Chopped Salad dates back to 1997, when it first appeared on the menu of the restaurant Cowboy Ciao in Arizona. Created by Chef Bernie Kantak at the request of the restaurant's owner, the Stetson Chopped Salad incorporates the flavors of Cowboy Ciao's fennel bisque soup (garnished with freeze-dried corn and smoked salmon) with elements of earlier versions of the chopped salad. The end result is a salad that tastes as amazing as it looks.

 

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To create the Stetson Chopped Salad at home, you will need the following ingredients:

For the dressing:

1/4 cup basil pesto

1/2 shallot, roughly chopped

1/2 cup aioli (see note)

1/2 cup buttermilk 

1/4 teaspoon coarsely ground black pepper

1 tablespoon fresh lemon juice

salt and pepper, to taste

Chef John O'Neil and his Stetson Chopped Salad

For the salad:

1/3 cup cooked Israeli couscous

2 ounces chopped arugula

1/3 cup diced Roma tomatoes

1 teaspoon fresh chopped basil

Drizzle of balsamic vinegar

1/3 cup diced smoked salmon

1 tablespoon crumbled Asiago or Feta cheese

1 tablespoon toasted pepitas (pumpkin seeds)

2 tablespoons dried black currants

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Directions:

For the dressing: 

Combine pesto, shallot and aioli in a food processor; blend thoroughly. With motor running, add buttermilk. Add pepper and lemon juice; blend to combine. Season with salt and pepper.

Note: Aioli is like garlicky mayonnaise. Look for it in gourmet food stores, or make your own by blending together 1 to 2 finely minced garlic cloves,  1/3 cup olive oil and  1/4 cup mayonnaise.

For the salad:

Combine the cheese, pepitas, and currants together to make trail mix and set aside. Combine tomatoes, basil, and balsamic vinegar and set aside. Start arranging ingredients in separate rows on a large platter or bowl. Begin with salmon, following by a row of arugula, then couscous, trail mix, sweet corn, and last a row of the tomatoes. Toss salad at the table, using about half of the batch of dressing. (Refrigerate remaining dressing up to three days.)

 Stetson Chopped Salad

 

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D&L Fried Rice Ingredients

Dark & Lovely Easy "Fried" Rice

You can't go wrong with this easy and quick side dish. It'll have your family thinking you've been cooking for hours, when really just minutes were needed! 

Using the Seeds of Change brand of prepared rice, your time in the kitchen gets cut to a fraction. The Dark & Lovely spice blend lends a complexity to the flavor that defies the simpleness of the preparation. I use chicken stock in this recipe, but the More Than Gourmet brand also makes vegetable stock or mushroom stock that would be a fine substitution to make this a vegetarian dish. Grill some chicken or fish with a sprinkle of Dark & Lovely spice blend and your meal is complete. (Or, use some leftover, repurposed protein from another night.)

Dark and Lovely Easy Fried RiceIngredients:

2 tablespoons olive oil

1/3 cup red onion, finely diced

3/4 cup red bell pepper, small diced

3/4 cup green bell pepper, small diced

2 cloves garlic, sliced sitting in 1 tablespoon olive oil

1 teaspoon Dude Food Fire Dark & Lovely spice blend

1 cup zucchini, small diced

1 (8.5-ounce) package Seeds of Change Quinoa, Brown, & Red Rice

¼ teaspoon salt

1 tablespoon concentrated chicken stock made from More Than Gourmet Classic Roasted Chicken Stock and Water (see note below)

¼ cup green onions, sliced, for garnish

Fifth and Cherry cutting boards
Fifth and Cherry - The Last Cutting Board You Will Ever Need

Directions:

In a hot pan, saute red onions in olive oil. Add bell peppers and garlic in oil, then stir. Sprinkle in Dude Food Fire Dark & Lovely spice blend and stir to combine. Add zucchini, Seeds of Change rice, and salt, then stir. Pour in stock. Continue stirring over medium high heat until all is combined and heated through. Pour into serving dish and top with sliced green onions for garnish.

*Note: Dicing the red bell pepper, green bell pepper, and zucchini the same size will hasten the cooking time.

*Note: To make the chicken stock, combine 1 cup boiling water with 2 tablespoons More Than Gourmet Classic Roasted Chicken Stock. Stir to combine and set aside. This can be refrigerated and used in multiple recipes. You could use a vegetarian stock also.

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Blackeyed Major

Blackeyed Major

What is Teres Major?

    Teres Major, a.k.a. petite, mock, or chuck tender, is a cut of beef that is found between the shoulder and front leg of the cow. While normally associated with chuck steak or chuck roast, which can be tougher cuts of meat, teres major is a tender and extremely flavorful cut. However, teres major requires a skilled butcher to remove properly, which can make it difficult to find. I get mine from Market Street Grocery Store in Plano, TX, but you can order them online, or check with your local butcher as well. They will usually come 3-4 per pack, and about 5-8 ounces each.

    Teres Major with Dark and Lovely

    Prepping your Teres Major: 

    - Trim/Clean off the silver skin before cooking.

    - Cut the ends off about 1" from each end - This will help prevent the ends of the meat from overcooking. 

    - Be sure and save the ends. You can use these at a later date for stir-fry or another dish. 

     

    Ingredients:

    Directions:

    Mix Dark & Lovely spice blend, cumin, espresso, and pepper. Coat tenders with oil and salt on all sides. Roll in the spice mix to coat on all sides. Let rest to room temperature. While the meat sits, start grill. Preheat grill to 600 degrees. (I used a Louisiana Grills pellet grill for this cook but a kamado or gas grill will also work.) Grill for 10 minutes, turning every minute or two to get good char and crust on outside. I like to bring to an internal temperature of 115 degrees. Pull off of grill. Put in a baking dish and cover with foil. The heat will continue to cook the tenders to a medium-rare temperature while resting and cooling. Slice thinly across the grain (end to end). 

    Teres Major on the Grill with Dude Food Fire Dark and Lovely Spice BlendThat's it. Once you slice, it is ready to serve with your favorite side dishes. You will be absolutely amazed at the tender and rich flavor that the teres major steak produces. The rich and smokey flavor of the Dark and Lovely spice blend is the perfect compliment. You can use Dark and Lovely on pork, fish, beef, even potatoes and veggies...it is also an awesome spice blend to use for blackening. 
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    If you are looking for an idea of what to serve with your teres major, I served mine with tortilla mashed potatoes and a smoked pasilla hollandaise sauce. For the tortilla mashed potatoes, you will need:

    Ingredients:

    • 3-4 lbs. potatoes, cubed - I used Yukon gold but russet will work also
    • 1 package corn tortillas - chopped into bits
    • 1 cup whole milk
    • 1 cup buttermilk
    • 1 stick unsalted butter

    Directions:

    Place tortillas, milk, buttermilk, and butter in sauce pot. Bring to simmer and cook for 15 minutes. It should turn into a porridge consistency. Boil water and cook potatoes until fork tender. Drain and place back in pot. Add in tortilla buttermilk mixture and mash with potato masher until desired consistency – it can be as chunky or as smooth as you prefer. Salt and pepper to taste. 

    I like to make these a day in advance to let the flavors meld together. Before dinner, I put them in the oven to reheat at 350 degrees for about 45 minutes uncovered, like the idea of a twice baked potato. This method makes them fluffy.

    Tortilla Mashed Potatoes

     Smoked Pasilla Hollandaise Sauce:

    - 2 sticks unsalted butter, melted

    - 4 egg yolks (you do not need the egg whites)

    - 1 tablespoon lemon juice

    - pinch Kosher salt

    - 2 tablespoons Dark & Lovely spice blend

     

    Directions:

    Place butter and spice blend in a small saucepan over medium low heat. Heat, stirring frequently, until the butter is just melted. Reduce the heat if the butter starts to bubble or steam. Maintain the melted butter at this low but warm temperature.

    - In the bowl of a blender (see notes below for tips), combine egg yolks, lemon juice, and salt. Put the lid on the blender and pulse the mixture for a couple seconds until everything is combined. Turn on the blender and slowly pour the warm butter into the eggs through the pour hole while the blender is running. Stop just short of pouring in the last bit of water and solids after the butter comes to the top.

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    - After the butter has been added, stop the blender and taste your sauce. Add some more lemon juice or salt, if needed. If the sauce is thicker than you’d like, add a little of the water and solids left after you pour the butter in, 1 teaspoon at a time and blend until it reaches the thickness you would like. Serve immediately.

    - A standing blender, food processor, or handheld immersion blender can all be used to make this sauce. The most important thing to look for is that the egg yolk and lemon juice sufficiently fill the bowl to reach the blades of the blender as they spin. This means that with blenders that have elevated blades or with many food processors, you may need to double the recipe. If using an immersion blender, use a narrow bowl or jar and run the immersion blender while pouring the warm butter down the side of the bowl.

    Cover teres major and potatoes with hollandaise sauce, serve, and enjoy!

    Teres major and tortilla mashed potatoes

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      Mama Dini Rotisserie Chicken

      Mama Dini Rotisserie Chicken

      Mama Dini is the perfect spice blend to take your food to the next level.

      With a flavor profile that combines lemon and lime, onion, fennel, oregano, and rosemary, Mama Dini is perfect for creating an unbelievable depth of flavor. You'll love how easy it is to use Mama Dini. Just sprinkle it on your food before cooking, and you'll get that amazing Sicilian flavor in no time. Plus, it's perfect for any type of cuisine - so you can experiment with new flavors all the time. 

      One of my favorite ways to use Mama Dini is for a quick, simple, and delicious rotisserie chicken. All you need is:

      Seasoning Rotisserie Chicken with Mama Dini Spice Bend

      Preparing the Chicken:

      - Remove chicken from packaging and pat dry 

      - Rub or spray chicken with avocado oil (you can also use olive oil)

      - Cover chicken with a generous amount of DFF Mama Dini spice blend 

      - Push wings to the back and tie the legs of the chicken together

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      Cooking the Chicken:

      - Using a rotisserie attachment for your grill or a rotisserie oven, preheat to 300 - 325 F.

      - Let the chicken cook for about 20 minutes per lb. or until the thickest part of the chicken reaches an internal temperature of 165 F. (Grill Thermometers)

      - Turn off heat and allow chicken to continue to cook for another 15 -20 minutes. For added flavor, add more Mama Dini spice blend to the chicken at this point.

      - Remove chicken from grill or rotisserie oven and let rest for another 10 minutes. 

      - Slice, Serve, and Enjoy!

       

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      Make Classic Neapolitan Style Pizza at Home with King Arthur '00' Flour

      Make Classic Neapolitan Style Pizza at Home with King Arthur '00' Flour

      Do you love the taste of classic Neapolitan pizza, but don't live near an authentic Italian pizzeria? No problem! With King Arthur's '00' Pizza Flour, you can make this delicious delicacy right in your own home oven. Made with 100% American-grown wheat and milled to stringent '00' standards, your crust will be thin in the middle and have a crispy rim. Top with your favorite fresh toppings and enjoy the magic!

      King Arthur's '00' Pizza Flour is one of my favorites. Super simple and quick, this '00' flour is as classic as you can get. The crisp, chewy, leopard spotted crust will make you feel like you are eating at an Italian pizzeria. Check out the super simple recipe below, and blow everyone away with your own homemade Neapolitan masterpiece.

      Ingredients:

      2 cups King Arthur '00' Pizza Flour

      1/8 teaspoon active dry or instant yeast

      1/2 teaspoon sugar

      3/4 cup lukewarm water

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      Instructions:

      -Mix the ingredients together until you have a rough, cohesive dough. Cover; allow the dough to rise overnight or for 12-24 hours.

      -Divide in half and shape each half into a ball; place in lightly greased bowl - cover and let the dough continue to rise for another 45 minutes

      That's it. You now have a classic Neapolitan dough to create your masterpiece. For the pizza in the video above, I fired up my Ooni Karu 12 Multi-Fuel Pizza Oven. This portable piece of magic turns any backyard into your own private pizza place. With the dough ready to go, I had a delicious homemade pizza in under 30 minutes.

      Make sure and tag me on TikTok, Instagram, and Facebook @dudefoodfire and show me your homemade pizza masterpieces. 

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      Sweet Potatoes with Sweet Chica Honey Butter

      Sweet Potatoes with Sweet Chica Honey Butter

      Sweet potatoes are an amazing addition to any meal. They're nutritious, delicious, and pretty versatile. But have you ever had them with Sweet Chica honey butter? It's a game changer. Trust me. You've never had sweet potatoes like this before. So easy to make, and so good! If you're looking for something new and exciting to do with your sweet potatoes, then you need to try this recipe! You won't regret it. Guaranteed.

      Ingredients:

      Hannah sweet potatoes
      Marshmallows
      Sweet Chica Honey Butter (ingredients and instructions below)
      • 2 sticks salted butter
      • 1 Tbsp Sweet Chica
      • 1 Tbsp good honey
      • 1/2 tsp finely ground black pepper
      • 1 tsp kosher salt (may need more)
      • 1/4 tsp ground cinnamon
      • Place in microwave safe dish and microwave on high for 30 seconds. Whisk together until smooth and incorporated.

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      Directions:

      • Wrap Hannah sweet potatoes in foil and bake in oven at 350 degrees for an 1 1/2 hours or until very soft
      • Mash potatoes in pan and mix in Sweet Chica Honey Butter
      • Top with jumbo marshmallows - cut in half, place cut side up
      • Broil in oven for 2 minutes or until golden brown.

       That's it. Now all you have to do is serve and enjoy. I would love to see what you make. Share your sweet potato pics (or any other recipe pics) with me on social @dudefoodfire. 

      Sweet Chica Spice Blend
      Sweet Chica Spice Blend is like a love poem for your girlfriend. Sweet, spicy, and the perfect rub for all your meat! It blends the sweetness of maple and honey with subtle hints of herbs, spice, and smoke. (This blog contains an affiliate link)
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      Fire Roasted Salsa

      Fire Roasted Salsa

      You don't have to be a professional chef to make delicious, fire roasted salsa from scratch. In fact, this simple recipe only takes about 30 minutes from start to finish. And the best part is you can customize it however you like - with more or less heat, different types of tomatoes, etc. 

      There is no denying that nothing beats a fresh batch of homemade salsa. It's perfect for parties, game day, or just because you're in the mood for a quick snack. Check out the ingredients and directions below and create your own homemade salsa that will blow your family away. 

       Ingredients:

      3 Roma Tomatoes; 1 medium onion; 1/4 jalapeno; 2 T Spice Blend (equal parts DFF Southwest Spice, DFF Chili Guero Spice, and salt); 1/8 cup lime juice; 1/8 cup water (if needed) 

      Ooni Karu

      Directions:

      Roast veggies in cast iron pan over an open fire - ab, 5-10 minutes until they are nicely charred. Chill Slightly to room temperature. Add lime juice and spice blends. Mix all together and enjoy!

      It is really that simple and quick, and is guaranteed to impress. Once you try this fire roasted salsa you will never want to go back to store bought salsa again. 

      I want to see what you make. Be sure to share your fire roasted salsa and tag me on social media @dudefoodfire.  

      Fresh Ingredients. Fresh Spices. Fresh Flavor.

       

      

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      5 Cheese Scalloped Potatoes with Mon Ami Salé Spice Blend

      5 Cheese Scalloped Potatoes with Mon Ami Salé Spice Blend

      This 5 Cheese scalloped potato recipe with Mon Ami Salé spice blend is a simple and delicious side dish that is irresistibly creamy and cheesy. This recipe is super versatile, with rich flavors that make it the perfect addition to anything from steak to chicken to pork chops, or even beside your favorite vegetables for a full, hearty meal. No matter what you decide, they are sure to satisfy

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      Ingredients: 4 pounds Yukon gold potatoes, cut into paper-thin slices 

      5 Cheese Scalloped Potatoes

      1 ½ tablespoon olive oil

      2 tablespoons butter

      2 large shallots, thinly sliced (about ½ cup)

      1 tablespoon fresh rosemary, leaves removed from stems

      2 teaspoons granulated garlic

      1 tablespoon salt

      2 teaspoons pepper

      1 1/2 cup heavy cream

      1 cup beef bone broth

      1 tablespoon Dude Food Fire Mon Ami Salé Spice Blend

      1 8-ounce block cream cheese

      1 cup Chihuahua cheese, grated

      1 cup + ½ cup Swiss cheese, grated

      1 cup + ½ cup Colby jack cheese, grated

      10.5 to 11-ounce log goat cheese, divided in half

      4 fresh sage leaves, whole

       

      Directions:

      Heat grill or oven to 375 degrees.

      Submerge sliced potatoes in bowl of water to keep color fresh.

      In Dutch oven, heat olive oil and butter. Add shallots, rosemary, granulated garlic, salt, and pepper. Saute for 3 minutes. Add cream, broth, spice blend, and sage leaves. Bring to boil, then turn down heat and simmer for 5 minutes. Add cheeses, reserving ½ cup Swiss, Colby jack, and goat cheese to the side. Simmer 5 minutes to let cheeses melt. Drain potatoes then add to sauce and stir to combine. Simmer 5 minutes, stirring constantly.

      Pour all into deep cast-iron skillet. Top with remaining cheeses. Place skillet uncovered on grill for 20-30 minutes (or in oven for 45 minutes) until potatoes are tender when pierced with a fork. Let cool, serve, and enjoy!

       

       

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      Apple Roasted Chicken with Lemon and Mon Ami Sale`

      Apple Roasted Chicken with Lemon and Mon Ami Sale`

      Whether you are cooking over an open fire, on a grill, or in the oven, this chicken recipe is super easy and exploding with flavor. Your taste buds are going to thank you!
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      Sweet Chica Old Fashioned Peach Cobbler

      Sweet Chica Old Fashioned Peach Cobbler

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      Sweet Chica Spice Blend was created after a fun night out on the town with my wife and a dance session to a certain 1988 song with a similar name. Let's just say that my wife's nickname is now Sweet Chica! This blend is sweet but mildly spicy and so good. The first time I made it, my wife immediately wanted it on peaches, which are her favorite. And, it works so well! The peaches and the spices blend so well you'll forget you ever had peaches without Sweet Chica. (Watch the video below to cook along with Dude Food Fire)

       

      To make Sweet Chica's Old School Peach Cobbler, gather the following ingredients:

      Batter:

      1 cup milk

      1 1/3 cup Bisquick Baking Mix

      1 cup sugar

      1 tablespoon Black Satin Spice Sweet Chica Spice Blend

      Fruit Filling:

      2 pounds frozen sliced peaches, rough chopped

      6 ounces apricot or peach preserves (Bonne Maman is my brand of choice)

      2 tablespoons Bisquick Baking Mix

      6 ounces unsalted butter

      ½ cup sugar

      2 tablespoons Black Satin Spice Sweet Chica Spice Blend

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      Sweet Chica Old Fashioned Peach Cobbler

      Directions:

      Batter:

      Mix together milk, Bisquick Baking Mix, sugar, and spice blend. Pour in bottom of baking pan.

      Fruit filling:

      Over medium-high heat, cook peaches and butter for 10 minutes until soft. Add spice blend, preserves, and sugar. Cook 3 more minutes. Strain out ½ cup of hot peach liquid into a small bowl and whisk in Bisquick baking mix. Stir with whisk until smooth and sticky and no lumps. Add that back into the pot of peaches. Stir thoroughly to combine. Pour fruit filling over the batter in the pan. VERY IMPORTANT: do NOT stir or combine. Just let the fruit sit on top of the batter.

      Bake in oven at 375 degrees for 25 minutes. Remove from oven and cover the top loosely with foil to prevent the top from burning. Return to oven and cook for 10 more minutes. Let it cool at least 30 minutes before serving.

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      Ooni Pizza Ovens

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