You waited patiently for a final flake induced flavor finale and let me just state for the record that you are about to be greatly rewarded. I mean seriously, check out that beautiful tartlette.
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Sometimes Simple, Sometimes Grand, Always Declicious
By Julie 21 Comments
You waited patiently for a final flake induced flavor finale and let me just state for the record that you are about to be greatly rewarded. I mean seriously, check out that beautiful tartlette.
…
By Julie 19 Comments
August is a month I look forward to for more reasons than one. Aside from sending the kiddos back to school (love ya boys but I can’t argue with education), we enjoy the much anticipated arrival of fresh, local peaches. Let me reassure that living in the South, you quickly learn to appreciate a tasty stone fruit. In recent years Georgia and South Carolina have pitted themselves against each other, both claiming that they produce the better yield. All I can say to that is; you won’t see this mama taking sides. I’ve had peaches from both ends of the border and can safely declare that both are winners in their own rite. But if you decide you still want to perform a bit of your own research on the subject, the New York Times put out an interesting article highlighting their take on the situation. I also found a fun video from the CBS Early Show discussing the heated rivalry.
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By Julie 22 Comments
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!
Total Time: 30 min
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
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.