This recipe today is why I look forward to peach season. The prime picking for peaches is still a month away, but they’re starting to show up at the local produce stand and I, for one, can’t resist a fresh peach.
My boys and I love to pick our own fruit. We pick strawberries in April/May, blueberries in June/July down by my mom’s house in SC, peaches in July/August, and apples in September. We also get the privilege of bringing home a large bucket of oranges and grapefruits every other Christmas when we visit my grandparents in Arizona who just happen to have both those trees in their backyard, overflowing with fruit.
Do you pick your own fruit and/or vegetables? You may have already seen it before, but if you haven’t and you’re looking to experience a pick-your-own farm in your area, check out the website Pick Your Own for a farm in your area. The part that I love most about taking my kids picking, aside from the delicious end product, is teaching them about where our food comes from. Because, after all, it doesn’t come from a grocery store. It comes from the land we live on.
Here’s a picture of my boys last year, picking peaches for our impending peach salsa, peach cobbler, and this dish, peachy keen chicken.
I suppose we should get around to making chicken at some point, so let’s do it. This chicken is so good. I just love the way the peaches compliment the meat. Here’s what you’ll need to create this tasty dinner.
Ingredients Needed:
3 Chicken Breasts
1/4 Cup of Butter (1/2 Stick)
2 Peaches
1/4 Cup of Honey
1 tsp of Salt
1/4 tsp of Pepper
1/4 tsp of Ginger
1 Tbsp of Brown Sugar
Preheat your oven to 425 degrees. Add to your baking dish the butter, honey, salt, pepper, and ginger.
Heat the whole dish up until the butter is melted and the mixture is heated. You can either throw it in the microwave for a couple minutes if your dish will allow it, or put it in the oven for about 5 minutes to let the butter melt. Once your butter is melted, bring your baking dish back out.
Now, add your breasts to the butter mixture, coating well, and put them back into the oven for 10 minutes. After 10 minutes, you’ll bring the chicken breasts back out of the oven, add the peaches on top and sprinkle the brown sugar over the whole shebang.
Reduce your oven temperature to 350 and put the breasts back into the oven for another 10 minutes or until breasts are cooked through. Here’s what your finished product should look like. What a beautiful site to behold.
Of course, if you know me at all, you’ll know that I shredded the chicken up so that it would stretch to feed my family of five. You can leave them in breast form or shred them up like this.
Serve it up over rice (we used Jasmine, my favorite, favorite rice) with a veggie on the side and you’ve got yourself a kid (and adult) pleasing dinner!
Peachy Keen Chicken
Total Time: 30 min
Ingredients:
3 Chicken Breasts
1/4 Cup Butter (1/2 Stick)
2 Peaches, Chopped
1/4 Cup Honey
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Ginger
1 Tbsp Brown Sugar
Directions:
Preheat your oven to 425 degrees.
Add to a baking dish the butter, honey, salt, pepper, and ginger.
Heat the whole dish up until the butter is melted and the mixture is heated. You can either throw it in the microwave for a couple minutes if your dish will allow it, or put it in the oven for about 5 minutes to let the butter melt. Once your butter is melted, bring your baking dish back out.
Add the breasts to the butter mixture, coating well, and put them back into the oven for 10 minutes. After 10 minutes, bring the chicken breasts back out of the oven, add the peaches on top and sprinkle the brown sugar over the top.
Reduce your oven temperature to 350 and put the breasts back into the oven for another 10 minutes or until breasts are cooked through.
I shredded the chicken up so that it would stretch to feed my family of five. You can leave them in breast form or shred.
Serve it up over rice.
Spaghetti Delicious
First up, before I start talking about my yummy plate of spaghetti this morning, I need to stand up and acknowledge my new blogging friend Jackie over at Lumps on a Blog. She bestowed a Beautiful Blogger Award upon me. Thank you so much Jackie for thinking of me, I feel honored to be in your list!
I have written out the interesting factoids about me HERE. Feel free to take a step back in time and learn more about the mom behind Mommie Cooks
A few fellow bloggers that I am excited to share this award with include:
Roti and Rice
Drick’s Rambling Cafe
LambAround
Ladyberd’s Kitchen
The Cilantropist
Second, I am excited to announce that I have been chosen along with three other bloggers to host the upcoming Hebrew National Picnic here in Charlotte! You can get more information by clicking the button over on the right side of my blog, but the basic premise is a large community picnic with bands, games, food, and most important to me, a community service project to help out a local charity and give something back to our community. The date for the picnic is set for June 13th from 11:30 to 3:30 at Freedom Park. I will be providing more information as the date gets closer.
Finally, I’m a guest blogger over at Ma What’s for Dinner today. I’m excited to have a chance to write for Alex; I consider her a close foodie friend of mine. So be sure to stop by and check out her site!
Ok, on to the good stuff! Who’s in the mood for a big hearty plate of spaghetti? A good friend of mine who shall remain nameless (Hey Barbara, thanks again for a delicious dinner and the fresh meat!), had us over for dinner at her home a couple weekends back and cooked us the most delicious meal I’ve had the privilege to eat in a long time. Her home is amazing, her family is beautiful, and her cooking is incredible. Between the idyllic surroundings and the incredible presentation of the food put before us, I literally felt like I was on an episode of Barefoot Contessa. They raise their own animals on their property; organically, free range, grass fed… you know, everything that makes meat taste the way it should – DELICIOUS. They had recently slaughtered one of their pigs and one of their lambs.
After finishing up an incredible leg of lamb, we were offered to take with us, two pounds of pork sausage from their pig. There was no way I could turn this down. Not only is sausage one of my favorite foods EVER, but this particular sausage was local grown right here on the property and I knew it would be better than best.
So here I was with my sausage in hand, trying to figure out a way to use it best and of course, spaghetti came into my mind. I know it’s probably not the most creative way I could use it, but dang if I don’t love a big plate of hot steamy spaghetti. And if the sauce is done right, well, you might as well just park me at the table and say goodbye because I won’t move until every, last, bite, is licked and cleaned from the plate.
And let me tell you, this sauce (and meat!) didn’t disappoint. Every plate was licked clean in this house and there was even some sauce left over which I promptly used to make homemade pizza a couple nights later (we’ll be talking about that in a couple days when I attempt to concoct a pizza crust using my friend Butteryum’s pizza crust advice.
Here’s what you’ll need to whip up a batch of your own spaghetti delicious.
Ingredients Needed:
1 Pound of Ground Italian Sausage
1 Medium Onion, Diced
4 Cloves of Garlic, Minced
2 14.5 Oz Cans of Diced Tomatoes
1 14.5 Oz Can of Tomato Sauce
1 6 Oz Can of Tomato Paste
1 Small Handful of Fresh Basil, Chopped (or 2 tsp of Dried Basil)
1/4 Cup of Red Wine
1 Tbsp of Vinegar
1 tsp of Sugar
1/2 Cup of Chopped Peppers (green, red, and/or yellow)
1/4 tsp of Crushed Red Pepper
2 tsp of Oregano
1 tsp of Parsley
1/2 tsp of Onion Powder
2 Bay Leaves
Salt and Pepper to taste
Grab yourself a large skillet and cook your sausage on medium high heat.
When the sausage is cooked through, set it aside, drain your excess fat, reserving a teaspoon or two in the skillet. Then add in your onion and garlic. Cook that up for 3-5 minutes or until onions are cooked through.
Once your onions are cooked up, add into the skillet your remaining ingredients; the diced tomatoes, tomato sauce, tomato paste, red wine, vinegar, sugar, peppers, basil, red pepper, oregano, parsley, onion powder, bay leaves and salt and pepper.
Finally add your cooked sausage back into the pot.
Stir it all together. Now this next part is not scientific or exact. Cook your sauce on low for as long as you can. 1 hour or 24 hours, it will all work and taste good, but the longer you can let it simmer, the happier you will be. I have a friend that lets her sauce simmer all day. Then she refrigerates it, pulls it out the next day and cooks it all day again before serving it that night. Yum! I cooked mine for two hours before serving it up. It’s all I had to work with and it was still super duper yummy.
One additional tip before we wrap this up. For those of you who have spaghetti sauce that will never stick to your noodles, let me give you two small pieces of advice that might help you in your future spaghetti devours. First off, don’t put oil in the water that you’ll be boiling your noodles in and second, don’t rinse your cook noodles. Both of these acts will cause your noodles to avoid your sauce; one because you just slicked up your noodles and the other because your rinsed off the starch that helps the sauce to stick in the first place.
Now all that’s left to do is sit back and enjoy your spoils!
Spaghetti Delicious
Total Time: 1 hour 30 min
Ingredients:
1 Pound Italian Sausage, Ground
1 Onion, Diced
4 Cloves Garlic, Minced
2 14.5 Oz Cans Diced Tomatoes
1 14.5 Oz Can Tomato Sauce
1 6 Oz Can Tomato Paste
1 Small Handful Fresh Basil, Chopped (or 2tsp of Dried Basil)
1/4 Cup Red Wine
1 Tbsp Vinegar
1 tsp Sugar
1/2 Cup Chopped Peppers (green, red, and/or yellow)
1/4 tsp Crushed Red Pepper
2 tsp Oregano
1 tsp Parsley
1/2 tsp Onion Powder
2 Bay Leaves
Salt and Pepper to Taste
Directions:
Grab a large skillet and cook the sausage on medium high heat.
When the sausage is cooked through, set it aside, drain the excess fat, reserving a teaspoon or two in the skillet.
Add in your onion and garlic. Cook for 3-5 minutes or until onions are cooked through.
Once the onions are cooked up, add into the skillet your remaining ingredients; the diced tomatoes, tomato sauce, tomato paste, red wine,
vinegar, sugar, peppers, basil, red pepper, oregano, parsley, onion powder, bay leaves, salt and pepper.
Add your cooked sausage back into the pot.
Stir it all together.
Now this next part is not scientific or exact. Cook your sauce on low for as long as you can. 1 hour or 24 hours, it will all work and taste good, but the longer you can let it simmer, the happier you will be.