Monday, August 22, 2016

Savory Peach Chicken

Savory Peach Chicken

4 chicken breasts
1/2 cup chicken broth
1/4 cup orange juice
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon ginger
1/2 teaspoon garlic
salt and pepper to taste
4 1/2 cups sliced peaches (canned or frozen are fine)
2 tablespoons sliced almonds, toasted
cornstarch to thicken if desired

Saute chicken.  Add chicken broth, orange juice, sugar, vinegar, soy sauce, ginger, garlic, salt and pepper and cook until chicken is done.  Add peaches and heat through.  If desired, thicken sauce with cornstarch.  Top with sliced almonds when serving.

This turned out to be very similar to Chicken Tropical, which I made for "special" dinners in college.

6 boneless chicken breast halves
1/2 cup flour
2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 cup butter
1 cup orange juice
2 tablespoons brown sugar
2 tablespoons tarragon vinegar
1 teaspoon nutmeg*
1 teaspoon basil
1 can sliced, drained peaches

Dredge chicken in flour, salt, pepper and paprika. Saute in butter. Combine remaining ingredients, except cornstarch and peaches, and pour over chicken. Cook for 18-20 minutes. Take out some sauce, mix with cornstarch, and stir back in until thickened. Add peaches and heat through.

Note: Double sauce to serve over rice.

*Note: Bitter taste, even 1/2 teaspoon too much - try ginger instead

Lamb Soup

This really turned out to be more of a lamb soup than a lamb stew, and it's really quite basic. However, it was delicious, even on a hot summer day. I imagine it will be even better on a cold winter night.

Dutch Oven Lamb Stew

2 pounds lamb, cut up (We used part of a boneless leg roast from Costco.)

Dredge in a bit of flour, adding salt and pepper to taste.

Brown in a bit of oil or bacon grease. Then add 2 cups water and cook for 45 minutes or so.

Add 2 cups chopped onion, 1-2 cups chopped celery, 3 cups chopped carrots and 6 medium potatoes, cut in eighths. Simmer for another 45 minutes or until done.

Options are to add a can of tomatoes, and/or make some dumplings by cooking biscuits on top. We'll be trying both of those variations in the future.

Blueberry Feta Salad

When I decided I wanted to do something with blueberries and feta cheese for our dinner salad, I went to trusty Google and was not disappointed. The salad I created did not disappoint either. Here's the recipe that gave me the most inspiration, and here's what I think I actually did. (I didn't really measure exactly.)

Blueberry Feta Salad

for salad: salad greens (this time I used butter lettuce and a touch of romaine), blueberries, feta cheese, toasted sliced almonds, cucumber and/or red onion and celery

for dressing (for 2-3 servings): 3 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 teaspoon honey, 1/2 teaspoon poppy seeds, salt and pepper to taste

with blue cheese and pecans

Sunday, August 21, 2016

Fudge Crackle Kiss Cookies

Fudge Crackle Kiss Cookies

1/2 cup butter or margarine, melted
1/2 cup cocoa powder
1 cup sugar
1 teaspoon vanilla
2 large eggs
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
24-30 Hershey kisses

Combine melted butter and cocoa powder. Stir in sugar, vanilla and eggs. Add flour mixed with baking powder and salt. Stir well, then chill for at least 2-3 hours or overnight. (The thin batter makes them nice and fudgy; you can add more flour and chill less time but they'll be more cake-like.)

Scoop into balls and roll in sugar before placing on cookie sheet. Bake at 300 degrees for 18 minutes. Immediately top with an unwrapped Hershey kiss.