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Skillet Berry Cobbler. I eat my cobbler right out of the skillet (you can use a 9 x 13-inch baking dish if you don't have one). It saves dishes, but more important, it makes for a sweet summer date: two forks, a skillet of cobbler, some ice cream and a warm night on the patio.
Mushroom Risotto 2 tbsp. of olive oil 1 medium yellow onion, chopped 1 cup arborio rice (you need this type of rice) 1 cup dry white wine 4 cups chicken broth (hot is better) 2 cups chopped mushrooms (I used portabella, mini bellas and shiitake) 1/4 cup butter 1/2 cup grated Parmesan Salt and pepper 1/3 cup chopped parsley (optional)