I blended all the ingredients together except the peaches. I hand chopped the peaches then combined after blending. This made almost 2 pints.
Ready for fish tacos tonight! Or just a chips and salsa snack this afternoon.
It is PEACH season and so it is all things peaches at our house. Hannah has been experimenting with all kinds of different peach recipes, and I have been loving it. She found a recipe on Pinterest and in her true form switched it up a bit.
Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Divide the 2 tablespoons of butter per muffin cup. Add 1/2 teaspoon brown sugar to each muffin cup. Then add a few peach slices to the bottom of the muffin cup.
Muffin Mixture: In small bowl, whisk together flour, baking powder, baking soda and salt. In mixing bowl beat together 1/3 cup butter and sugar together till creamy. Then add egg and vanilla extract and beat for additional 2-3 minutes or until white and fluffy. Add half the flour mixture and beat for 1 minute. Stir in buttermilk and beat for a minute. Then add the remaining flour mixture and mix till combined. Fold in diced peaches (about 1 cup). Divide into the muffin cups. Then sprinkle tops with a little brown sugar.
Bake 15-20 minutes or until toothpick comes out clean.
Cool for a few minutes and then carefully turn muffin pan upside down to remove the cakes.
ENJOY!
My dad always said he was Irish, and I always assumed he was joking about drinking. I haven’t and don’t plan to do a DNA testing kit to find out the facts. Regardless, we like to celebrate the holidays with what we would think to be traditional. So, with St. Patrick’s Day coming up I thought it would be fun to start prepping for the day. We love a good Reuben sandwich. And we love to make all things from scratch. And the weather is just been crappy. SO that mean we might as well experiment in the kitchen. Derek is doing corn beef or pastrami or something on the grill. I decided to try a new rye bread recipe that I found in a book called “The New Artisan Bread in Five Minutes a Day”. This is the first recipe I tried from it. I was inspired to pick it up based on the amazing 4H bread my kid brought home. Several things happened that would not be the fault of the book, such as, I forgot to set the kitchen timer (runs in my mom’s family) AND started the oven mitt on fire. AND they said you should let bread cool 2 hours before slicing. Like what?!? I can say that is going to be a problem at our house. I am sure there is something to it and a very valid scientific method behind it, that I will never know from experience.
Add to bowl that you plan to cover and refrigerate for up to 14 days for this particular recipe.
3 c. Lukewarm water
1 T. Yeast
1 1/2 T. Caraway seeds (I put in less. I smelled them and they were powerful and I was fearful)
1 1/2 T. Salt (I put in less. I don’t know why maybe I didn’t want to wash another spoon.)
I let this sit for a couple minutes. The recipe didn’t tell me to, but its habit for me.
Then add to the mixture:
1 c. Rye Flour
5 1/2 c. AP Flour
I mixed it in with a rubber spatula.
Let this sit covered but not airtight for 2 hours on the counter. It says until dough rises and collapses. Then I put in refrigerator until the next day. It says it will keep for 14 days.
When ready to bake:
Dust surface with flour. Divide off 1 pound (this recipe makes 4 pounds); Shape into a ball. Let rise/rest on a pizza peel covered in cornmeal for 40 minutes. Meanwhile, preheat a pizza stone in oven to 450 degrees. You will need a jelly roll pan with water (under the stone is where I put mine) in the oven.
I totally skipped this step, but would have made a prettier loaf. After bread rises, use a pastry brush to cover the top with cornstarch wash or water and sprinkle with additional caraway seeds. Slash 1/2 in deep cuts across the loaf using a serrated bread.
Bake for 30-35 minutes until deeply browned and firm. I have no idea how long mine baked, as I mentioned before, I forgot to set the timer. I also just divided the dough in half. I baked half on the stone as the recipe stated. The other half I baked in a traditional loaf pan so that we could use it for sandwich making.
After typing this up I realize, I loosely follow directions. The bread turned out so that was good.
Slice Bread and butter one side of the slices
Place one slice butter side down on griddle.
Add to it:
One slice Swiss cheese
Corn Beef or Pastrami
Sauerkraut
Another slice Swiss cheese
Other slice of bread butter side up
Grill each side until toasted and cheese is melted. After sandwich is toasted we add Russian dressing
We love cilantro at our house. People seem to have a love hate relationship with cilantro. My mom thinks it taste like soap, so growing up we never had it. I have found I love it in all things.
Blend Together it will form a thick paste:
3 T. Chili Powder (Chipolte or Ancho)
2 T. Olive Oil
2 t. Lime Zest
2 Limes Juiced
4-6 Cloves Garlic
1 t. Coriander
1 t. Cumin
1 t. Oregano
1 1/2 t. Salt
1 t. Black Pepper
1/2 c. Chopped Fresh Cilantro
Rub mixture on chicken. Let set 2-8 hours or overnight.
Depending on the weather we grill or pan sauté to 170 degrees. You could service with cilantro rice, black beans, and grilled veggies. If there are leftovers, I use for a lunch salad the next day. I have made the salad with lettuce, tomato, fresh cilantro, black beans, grilled corn, cheese, and use homemade salsa for the dressing. The salad just depends on what we have on hand or leftover in the fridge.
A super simple side dish. Or add grilled chicken to make it a meal. Need a quick supper service with soup, sandwich or paninis. We had leftover tritip steak sandwiches this week with it.
2 heads chopped Romaine Lettuce
1/4-1/2 c. Parmesan Cheese
Leftover French Bread Croutons
Caesar Dressing
4 cloves garlic smashed and rubbed with pinch of kosher salt
Then blend together:
1/2 can anchovies (no oil)
1 t. Anchovy paste
Add:
1 c. Mayo
1 1/2 t. Dijon mustard
1 lemon juiced
1/2 t. Pepper
1 T. Worcestershire Sauce
1/8-1/4 c. Parmesan cheese
If it is too thick, add more lemon juice.
In honor of an amazing lady! My mother’s side of the family loves a big get together. Christmas dinner was when we would all infiltrate Aunt Evelyn’s house and farm. I am sure there was hours of preparations of real food, however, I only remember the desserts.
Melt: 1 cup butter
Add: 4 T. Cocoa
1 c. Water
Bring it to a boil. After it boils pour over:
2 c. Flour
2 c. Sugar
1/2 t. Salt
1 t. Baking soda
Add: 1/2 c. buttermilk
2 beaten eggs
1 t. Vanilla
Grease and flour a jelly roll pan.
Bake 20 minutes at 350 degrees
Icing
Melt: 1/2 c. Butter
Add: 4 T. Cocoa
6-8 t. Buttermilk
Bring to a boil. Then add together with:
1 lb. Powder sugar
1 c. Nuts
Spread over the warm cake.