Peach Cobbler and BBQ Chicken Tacos: Summer Recipes
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Whether at a five-star restaurant or watching a chick flick, Lauren Bailey Allen (BA ’10) is constantly on the lookout for recipe inspiration for her blog, Tastes Better from Scratch. Allen has always been passionate about discovering delicious dishes, from helping her mom make breakfast on Saturday mornings as a kid to creating recipes for her own family today. “Life’s too short to eat mediocre food,” she says. Through both her blog and her soon-to-be-released cookbook, Allen shares recipes and meal plans to help people everywhere prepare tasty meals. Here she shares two recipes that are perfect for a summer evening. 

Peach Cobbler

A bowl of peach cobbler.
Photo by Lauren Allen


5 peaches, peeled, cored, and sliced

(about 4 cups), or 1 qt. canned peaches 

3/4 c. granulated sugar 

1/4 tsp. salt 


6 Tbsp. butter 

1 c. all-purpose flour 

1 c. granulated sugar 

2 tsp. baking powder 

1/4 tsp. salt 

3/4 c. milk 

Ground cinnamon, to taste

Add sliced peaches, sugar, and salt to a saucepan. Stir to combine. Cook on medium heat until sugar is dissolved. Remove from heat and set aside. For canned peaches, skip this step. 

Preheat oven to 350 degrees. Slice butter into pieces and add to a 9 x 13-inch baking dish. Place pan in oven while it preheats to allow butter to melt. Once it melts, remove pan from oven. 

In a large bowl, mix flour, sugar, baking powder, and salt. Stir in milk until just combined. Pour mixture over melted butter and smooth into an even layer. Spoon the peaches (including the juices) over the batter. Sprinkle cinnamon over top. 

Bake 38–40 minutes. Serve warm. Makes nine servings. 

BBQ Chicken Tacos

A plate of tacos made with BBQ chicken
Photo by Lauren Allen


2 boneless, skinless chicken breasts or thighs

2/3 c. barbecue sauce, divided in half

1 c. cherry tomatoes, chopped

1/3 c. red onion, chopped

15 oz. can black beans, rinsed and drained

15 oz. can corn, drained

1 avocado, sliced

Fresh cilantro, chopped

12–15 corn or flour tortillas

Creamy Cilantro Lime Sauce

1/2 c. plain Greek yogurt or sour cream

3 Tbsp. fresh cilantro, chopped

1 Tbsp. lime juice

1/4 tsp. salt

Place chicken and 1/3 c. barbecue sauce in a Ziploc bag. Refrigerate 1–3 hours.

Make creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.

Preheat grill and lightly grease with cooking spray. Place chicken on grill and cook for 4–5 minutes on each side until cooked through.

Move chicken to cutting board and baste with rest of the barbecue sauce. Let rest for 5 minutes. Chop or shred chicken.

Warm tortillas on grill or in a hot skillet. Add a spoonful of chicken, corn, black beans, tomatoes, and avocado to each warm tortilla. Top with extra barbecue sauce and cilantro lime sauce. Garnish with fresh cilantro and serve. Makes 12–15 tacos (about four servings).