Showing posts with label peaches. Show all posts
Coconut Chicken Strips with Peaches & Spinach!!
Fresh Peach Pie
Fresh Peach Pie
Fresh Peach PiePeaches & Pork!!
Peaches & Pork!!
Ingredients:
3 lbs. of boneless chicken breast – sliced thin
1 ½ cups of flour
4 eggs – beaten with a fork
2 cups of instant potatoes
1 cup of shredded coconut
Vegetable oil
For the Sauce:
10 oz. package of frozen leaf spinach
5 peaches – peeled and sliced
3 cloves of garlic – sliced
1 Jalapeño – sliced with seeds
2 tablespoons of red wine vinegar
1 tsp of sugar
½ cup of milk plus 1 tsp of flour
1 tablespoon of butter
Drizzle of olive oil
Set a shallow bowl with the flour, the eggs and the instant potatoes with the coconut. Dip the sliced chicken first in the flour then the egg wash and finally in the instant potatoes and coconut.
Heat a large frying pan with about an inch of vegetable oil and place a few chicken strips in the pan. Do Not overcrowd the pan. Turn the chicken when it is golden on one side. Turn the chicken only once so that the coating does not stick to the pan.
Place the chicken on paper towels to absorb any excess oil.
For the Sauce:
Heat a frying pan with a drizzle of olive oil. Place the frozen spinach and garlic in the pan and let it sauté. When the spinach is thawed add the peaches and Jalapeño. Combine the vinegar with the sugar and add. Continue to simmer on low. Combine the milk with the flour, mix and then add to the pan. Add the butter. Simmer on low for a minute and remove from the heat.
This dish is easy and something different for a change.
With Love,
Catherine
xo
Inspired by: James Beard’s American Cookery
Ingredients:
4or 5 cups of fresh fruit
2 tablespoons lemon juice
¾ cup sugar
4 tablespoons flour
2 tablespoons butter
Pastry for 2 crust pie
Peel, pit and slice peaches about ½ inch thick. Place peaches in bowl, add the lemon juice. Combine the flour with the sugar. Add the butter and toss.
Pastry for Two-Crust Pie:
(9 inch)
2 cups sifted flour
2/3 cups shortening or 1/3 cup buyer and ½ cup vegetable shortening
¼ cup cold water, approximately
Sift the flour. Stir together with a fork. Add the butter and shortening and cut it through the flour with a fork: or rub between the fingers until the mixture is in pieces about the size of a pea. Add water a few drops at a time and toss the mixture with a fork to combine the water evenly. The dough should not be wet, but just moistened enough to hold together in a ball. Chill the dough in the refrigerator 15 to 30 minutes if it seems too soft.
Take out slightly more than half of the dough for the under crust or, if you want a thinner top crust, take nearly two thirds for the under crust. Roll it out, fit it into the pie pan, and trim the edge. Roll out the upper crust. Fill the lower crust, moisten the edge, place the top crust on, cut steam vents, and trim and crimp the edges.
Pre-heat Oven 350 degrees:.
Bake the pie for about 45-50 minutes, until the crust becomes a beautiful color.
This is a delicious seasonal pie. Serve with fresh whip cream, ice cream or just as it is!
Thank you James, for helping me in the kitchen! The pie was delicious!
Enjoy with Love,
Catherine
xo
Fresh Peach Pie
Ingredients:
3 lb. boneless pork loin – sliced thin
Pork Marinade:
1 bunch of fresh cilantro – chopped
5 cloves of garlic – chopped
Dashes of cumin
Dashes of paprika
Dashes of sea salt
Dashes of fresh ground black pepper
Juice of 2 limes
2 tablespoons wine
1 tablespoon sugar
2 vines ripe tomatoes – diced
A few drizzles of olive oil
Peach Marinade:
About 10 peaches – skinned and sliced
1 cup of wine
½ cup balsamic vinegar
Healthy bunch of fresh basil
1 red onion – sliced
2 inch piece of fresh ginger – grated
1 tablespoon of Tabasco
1 tablespoon of brown sugar
A few drizzles of olive oil
1 tablespoon of unsalted butter
Combine all of the ingredients for the pork marinade in a large bowl. Place the sliced pork in the bowl for at least 1 hour.
Heat a griddle and place the sliced pork on a hot griddle. Let the pork become golden on one side and the turn to finish grilling.
Combine all of the ingredients for the peaches in a bowl. Heat a large frying pan and place the peach mixture in the frying pan. Let simmer until the onions become slightly soft. Do Not Over Cook!!
Place the pork in a platter and garnish with the peaches.
This is a pretty presentation and delicious too!
Enjoy with Love,
Catherine
xo
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Peaches & Pork!!