Thursday, June 24, 2010
We bought some organic peaches at Whole Foods the other day and I thought to myself, I've never made peach cobbler before! Googled a recipe, tweaked it a bit and voila! Here ya have it. It came out pretty amazing. I've never made homemade crust before. I'm kind of proud. :)
2 cups organic pastry flour
3 tablespoons white sugar
1 cup shortening
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
2 cups of orange juice
1/2 cup butter
1 1/2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted
1.In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
2.Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
3.In a large saucepan, mix the peaches and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 1 1/2 cups of sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
4.Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
5.Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Please, enjoy! A nice gallop of vanilla ice cream makes this recipe to die for. ;)
I couldn't get a picture after it came out of the oven because everyone attacked it. Hehe.
Honey Chicken Kabobs
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken and garlic in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and discard marinade. Thread chicken onto skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Cheese & Pepper Dip
- 1 cup of dry lima beans
- 1-2 serano peppers
- 1 medium sweet red pepper
- olive oil spray
- 1/4c of onfat plain Greek-style yogurt
- 1/4 part skim ricotta cheese
- 1c feta, crumbled
- 1tbsp fresh oregano
- 1tsp lemon zest
1/4tsp black pepper (or to taste)
Cook lima beans until soft and tender, measure out 1 cup.
Preheat oven to 400*. Place hot and sweet peppers on a baking sheet misted with cooking spray. Bake in oven for 20-25 minutes, until soft but not black. Let cool, then peel off skin and chop. In a large bowl of a food processor add 1cup of beans, roasted peppers, yogurt, ricotta and 1/2c of fetta.
Puree for 30 seconds until smooth. Transfer to medium bowl. Add oregano, lemon zest, and black pepper.
Fold in remaining feta. Serve at warm or at room temperature.
I love to eat these with Pita chips. It's too spicy for the boys, but perfect for us!
Wednesday, June 23, 2010
Saturday, June 19, 2010
Friday, June 18, 2010
1 (14 oz) can of sweetened condensed milk
To assemble the dessert, select a large, wide bowl (preferably glass - I didn't have glass) with a 4-5-quart capacity.
Thursday, June 17, 2010
3 lbs. beef chuck roast
1 large onion, chopped
1/4 cup vinegar
1 clove garlic, minced
1-1 1/2 tsp. salt
1/4-1/2 tsp. pepper
2 tbs Lemon Juice
1 tbs Ketsup
1 tbs Worcestershire sauce
This is a crock pot meal. So warm her up! It takes about 8-10 hrs of slow cooking so start it early and relax, dinner will be ready later!
Place meat in crock pot and cover with the chopped onions.
Combine vinegar, garlic, salt and pepper, lemon juice, ketsup and worcestershire sauce.
Pour over meat. It won't seem like much liquid at first but once it gets cooking the juices from the meat will add to it. I repositioned the meat a few hours into the cooking process so most of it was submerged.
After about 8 hrs shred the meat (I had my DH do it cause I find shredding meat to be very annoying) and then place it back into the broth for another half hour or so.
Drain broth but save for dipping.
Serve on hamburger buns with broth on side. I added a little bit of parmesan cheese to the broth for a garnish and it melted in nicely...tasted great!
I got this recipe from a friend and added a few things. My DH thought it was amazing and so did I! It was relatively easy which was a bonus.
Wednesday, June 16, 2010
Chef's notes: This is one of those recipes you can easily play with. I add more then 8 ounces of cheese. I probably do more like 9 oz, I love cheese and think the cheesier the better! I also add closer to 1/2 tsp of tabasco. My kids don't mind spicy, but its easy to over spice this with the tabasco, so just be careful. You can taste it to see how the spice is and add as you like.
Saturday, June 12, 2010
Anyway, here's the recipe for an easy, fast, Mexican dinner. It's not a perfect recipe as I just threw it together one night.
Chicken Breasts, sliced into thin strips
Red and Green pepper sliced into thin strips
Put the chicken breasts in a container covered with orange juice, lemon juice, cumin, salt, and pepper. Cover and refrigate. Overnight is best, but you can also do it for a few hours, at least 3.
Heat a large skillet pan over medium to high heat. Spray with nonstick whatever you use. Stir fry garlic, then add chicken. Cook chicken, then add peppers. Add the rest of the marinade, until it's almost gone.
It goes great with rice, beans, and fresh pico de gallo.
Wednesday, June 9, 2010
I used a pillsbury pizza crust...just rolled it out.
Cooked the dough at 400* partially (like 8 minutes) before layering it with:
1st layer: Refried Beans
2nd layer: Diced tomatoes
3rd layer: Taco Meat (ground beef and a taco seasoning packet)
4th layer: Shredded Cheese
5th layer: Diced Olives
(I added a 5th layer of pizza sauce but honestly I did not like it, I would rather have left it off...do what you want...if you do add it then put more cheese on top!)
Cooked it for 10 minutes until the cheese was melted
While it was still warm I dropped dollops of sour cream on top, once they sort of melted with the warmth of the pizza I spread it around lightly (so as to not mess up how pretty it all was)
Then I added a layer of shredded lettuce.
Options: add salsa, a dollop on each slice. add broken up frito's to the top.
Here's a picture of my 14mo old son devouring it. I expected him to turn up his nose but he ate two slices!
Jamie (and Judah)
Without further ado...the recipes:
3/4 cup white sugar - or less depending on the sweetness of your berries
a dash of lemon juice
Put tin foil around edges of crust.Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Boneless Skinless Chicken Breasts (4-6)
1 Can of Black Beans
1 Can of Corn
1 Jar of Salsa (I used Pace Picante in Medium, but for kids you may want to use Mild)
(see, it's that easy!)
Throw all the ingredients in the Crockpot.
Turn on High for 3 hours.
When done, chicken is easy to shred or cut with a fork.
I usually serve it as a soft taco, so I get cheese, tortillas, tomatoes, sour cream, guacamole, etc.
We also had Spanish Rice on the side and chips and guacamole.
4 Chicken Breast Halves (Boneless/Skinless) or a few tenderloins
1 (10.5 oz) can of condensed cream of chicken soup
3/4 cup of mayo- I always use the Olive Oil kind (could substitute sour cream)
1 tsp. garlic powder or fresh garlic if it's available
Bag of grated Parmesan Cheese (I don't use exact measurements)
2 cans of French-style Green Beans (drained)
~ Preheat oven to 350
~ Heat oil (I use olive oil) in a skillet and brown the chicken on each side. You do not need to cook them through.
~ In a small bowl mix together the soup, mayo, garlic, and some of the cheese (I use about 1/4 the bag).
~ Pour green beans into casserole dish or 13 x 9 glass pan. Line chicken on top. Pour mixture all over dish- covering chicken and green beans. Sprinkle remaining cheese on top. (I use the whole bag of cheese, but you can use less to make the dish a bit healthier.)
~ Bake uncovered around 35-45 minutes until chicken is cooked through. The cheese will be brown and bubbly.
I normally serve over brown rice, but mashed potatoes would be good as well.
Saturday, June 5, 2010
Cheese Tortellini Salad
Thursday, June 3, 2010
salt and pepper
honey barbecue sauce
one large onion finely chopped,
large pan for baking.
Put about one inch of water in bottom of pan, add a layer of chopped onion in water, then salt and pepper pork chops on both sides. Place pork chops on top of onion, then add a few onions on top of pork chops. Add water to cover.
Bake at 450°F about 1 hour. When nearly done, remove from oven (I poured the water out at this point...) and pour honey barbecue sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown barbecue sauce.
Serves 8-10 people.
I used this recipe and only cooked 2 pork chops, they were VERY thick...and they were Grass Fed CSA Pork Chops...which means there is no preservatives/salt in the meat which means you don't need to cook it nearly as long as store bought meat. I cooked them for about 40 minutes and they were plenty well cooked. I think cooking them in the water was a good way to go since they were so thick. I used a meat thermometer and made sure they got to about 160degrees...I didn't want to over cook them since it was my first time cooking grass fed meat.
This was a simple recipe and super delicious. The meat was tender and moist and the flavor was great cause I used Sweet Baby Ray's Honey BBQ sauce and that stuff is divine!