Spicy Peach Chutney

Peaches 2013
Got peaches? Our peach crop wasn’t anything near great this year, but our two little peach trees did produce enough peaches that I could make a batch of spicy peach chutney.  I am so glad I decided on the chutney for the use of our few peaches.  This stuff is incredible and has a thousand uses!

slicing peaches
My sous-chef dish-washing mom did all the peeling and slicing of the peaches.

green pepper chopped
My job was to tackle the green peppers, fresh out of the garden and …


Onion
chop up the sweet Vidalia onions!

Peach Chutney cooking
I added garlic, chili powder, mustard seed, brown sugar, vinegar and raisins.  All this is cooked over medium heat for 1 1/2 to 2 hours until the mixture thickens.  The chutney is ladled into hot sterilized jars, sealed, and processed according to safe canning measures.  Click HERE for canning procedures from PickYourOwn.org.

What to do with your peach chutney?

Peach stuffed chicken breast

This isn’t just any ordinary chicken breast … this is peach chutney stuffed chicken breast.

Half stuffed chick breast peachI must beg your forgiveness for bragging but this dish is outstanding!  You will find the chutney recipe below and soon I will post the stuffed chicken breast recipe.

In the meantime, Happy Cooking!

Blessings, Catherine

So then you are no longer strangers and aliens, but you are fellow citizens with the saints and members of the household of God, Ephesians 2:19 ESV

Spicey Peach Chutney
 
Prep time
Cook time
Total time
 
Spicey peach chutney is a perfect addition to baked chicken, fried fish, or a pork tenderloin!
Serves: 6 - ½ pints
Ingredients
  • 4 pounds sliced peeled peaches
  • 1 cup raisins
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 1½ tablespoons chili powder
  • 1 tablespoon mustard seed
  • 1 jalapeno pepper, seeded and diced
  • 2 cups packed brown sugar
  • 4 cups apple cider vinegar
  • 5 ounces chopped preserved ginger *Optional
Instructions
  1. In a large heavy pot, stir together the peaches, raisins, garlic, onion, chili powder, mustard seed, brown sugar, ginger (optional) and cider vinegar.
  2. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1½ to 2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
  3. Ladle chutney into hot sterilized jars and process according to safe canning practices.
Notes
For Canning techniques: http://www.pickyourown.org/peachchutney.htm

 

 

 

Fried Green Tomatoes and Lotsa Mozzarella!

fried green tomatoes mozz
As summer and tomato season winds down, green tomatoes have a way of popping up.  Whether there are still a few green ones in your garden, or you find them at the farmers market, snatch them up!  Green tomatoes are loaded with flavor and can be fried or baked and turned into an exquisite snack or a full meal casserole.

4 green tomatoesThis recipe for mozzarella cheese sandwiched between two beautifully fried slices of green tomatoes comes from Des at Life’s Ambrosia.  Once I saw her picture and recipe I just knew I had to give it a go!

flour egg panko


Once the green tomatoes are sliced, salt and peppered, I like to place them on a paper towel to remove extra moisture.  Then each piece is dredged in flour, dipped in egg, and finally covered with a mixture of Panko and plain bread crumbs.

mozzarella green tomatoes

I only wish you could taste these mozzarella stuffed fried green tomatoes.  I really do hate to brag about them, but they are the best I have ever made.  I don’t take credit though.  Great recipe, beautiful green tomatoes and PANKO crumbs — makes all the difference.

tomato parmesan 2Baked Fr Gr Tom Parmesan single

While the green tomatoes are still around I will be making Fried Green Tomato Parmesan. This casserole really gives it’s cousin Eggplant Parmesan and even it’s momma Chicken Parmesan a run for their money!

green tomato casserole baked
Last year we couldn’t get enough of this Green Tomato Casserole.  It starts with with the fresh green tomatoes and no frying required!

fried green tomatoes upcloseAnd finally, before the autumn leaves fall the Chief will definitely request the simplicity of plain ‘o southern fried green tomatoes!

No matter your preference, when it comes to cleaning out the garden and loading up on green tomatoes you will have choices how to cook them up!

Many blessings and happy cooking!
Catherine

Fried Green Tomatoes and Lotsa Mozzarella!
 
Ooey, gooey mozzarella melting between two crispy, crunchy fried green tomatoes. Unbelievably finger-lickin good!
Serves: 4 servings
Ingredients
  • 2 medium or large green tomatoes, cut in ¼" slices (8 slices)
  • Fresh cracked pepper and kosher salt
  • ½ cup all purpose flour
  • 2 eggs
  • ½ cup Panko bread crumbs
  • ½ cup plain bread crumbs
  • 4 slices of Mozzarella cheese
  • oil for frying
Instructions
  1. Season both sides of the sliced tomatoes with salt and pepper. Place on paper towels to drain.
  2. Place flour in one bowl. In another bowl beat eggs. In a third bowl combine the Panko and plain bread crumbs.
  3. Dip sliced tomatoes into flour, then the beaten eggs, then dredge in the bread crumb mixture until coated. Shake off excess.
  4. Pour enough oil in a frying pan to coat the bottom. Heat over medium heat. Sprinkle a couple bread crumbs into the oil, if it sizzles it's ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.
  5. Place 1 slice of mozzarella on top of 4 of the tomatoes. Place remaining 4 tomatoes on top. Heat in microwave for 30 to 45 seconds until the cheese is melted.
  6. Serve hot.

Lemon Blueberry Cheesecake Bars

blueberry cheesecake bars plated
Last year I saw a post from Brown Eyed Baker for these Lemon Blueberry Cheesecake bars.  I printed out the recipe and added to my “to-bake” and “to-make” pile of recipes.  It has surfaced several times in the past 18 months but something else always caught my eye.

Chris Joddie
But this August my youngest son Chris, and his wife Joddie came from Utah for a visit.  For several reasons this recipe immediately came to the top of the pile.  First, our blueberry bushes produced oodles of fruit this year.

blueberries cuisanart
Secondly, my Cuisinart is now working again and that always says “cheesecake” to me.


BB cheesecake bars
And lastly, I know Chris.  Chris knows me.  When we get together there is always cheesecake!  These bars didn’t disappoint.  They are easy to make and fantastic to eat.  I had several special recipes I wanted to make during the week the kids were here so I didn’t want a huge cheesecake to eat — we had lots of good food and little time!  The blueberries are sprinkled on top of the cheese mixture before baking and they settled into the cheesecake very nicely.

We ate these poolside while visiting with friends.  Pictures were taken quickly while the hungry onlookers offered all sorts of advice.  Things like “hurry up!”, or “aren’t you done yet?” or “how many pictures do you need?” 🙂

Happy Baking!
Catherine

Lemon Blueberry Cheesecake Bars
 
A quick and easy alternative to baking a whole cheesecake. Deliciously fresh and wonderfully "cheesy!"
Ingredients
For the crust:
  • 9 graham crackers, broken into pieces
  • 2 tablespoons granulated sugar
  • Pinch of ground cinnamon
  • 4 tablespoons unsalted butter, melted
For the filling
  • 16 ounces cream cheese, at room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • Zest and juice of 2 lemons
  • 1½ cups fresh blueberries
Instructions
  1. Preheat oven to 325 degrees F. Grease a 9" x 9" baking pan with butter or baking spray.
  2. Make the Crust: In a food processor, process the graham crackers, sugar, and cinnamon until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Press the mixture into the baking pan and gently pat down evenly. Bake for 10 minutes, until golden. Set aside to cool.
  3. Make the Filling: Wipe out the food processor. Add the cream cheese, sugar, eggs, lemon zest, and lemon juice. Process until well combined. It should have a smooth consistency. Pour the filling onto the cooled crust and then sprinkle the blueberries over top. The blueberries will sink slightly but should still be half exposed. As they bake they will sink a little more.
  4. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from oven and cool completely to room temperature. Refrigerate for at least 3 hours before serving. Slice into 16 bars.
Notes
Adapted from Tyler Florence and The Brown Eyed Baker

 

 

Sausage Pinwheels for Community Bible Study

If you have followed this blog very long you will know that I am a BIG fan of Community Bible Study.  Their website tells us “Community Bible Study is an interdenominational Bible study for the community. We offer a wide range of courses in classes throughout the United States and welcome people from all backgrounds and levels of Bible knowledge.  Since 1975, Community Bible Study has been helping people-from children to seniors-to grow in their knowledge and love of Jesus Christ.” 

CBS Leadership 2013
In June I was asked to consider becoming the Associate Teaching Director for the Shelbyville, TN class.  Both my sous-chef dish-washing mom and I were already part of the leadership group since we were the nursery teachers for last year.  The above picture is this year’s leadership group during a training class held in July.  Several leaders are missing from this picture but you will see me in the front row, second from the right and mom is in the front row third from the left!

After lots of prayer and conversation with my husband and my mother I accepted the commitment to the position.  It starts out as a 2-year commitment.  I am already getting back much more than I am giving and the study is just exceptional.  In the United States over 100,000 children, women, and men are studying this year through Community Bible Study.


I especially like that it is non-denominational and available to everyone.  You can check their website to see if they have a class in your area.  The classes are all served by volunteers throughout the World!

baked pinwheels plated
I chose this recipe for Sausage Pinwheels to share with you today because I received from my friend Dinah, who is the Prayer Chairman for our local Community Bible Study.  I have known Dinah since I moved to Tennessee in 2004 and she and I share a love for cooking! Dinah made these Sausage Pinwheels and brought them to our training session for brunch.  Oh my word they are delicious!

sausage pinwheel roll up
Dinah has a brood of grandchildren that frequent her home and she says they all know she will have these pinwheels in the freezer ready to bake up when they arrive.  When she told me this is a “two ingredient” recipe I was all ears!

sausage pinwheels to bake They are so easy, starting out with two cans of Pillsbury Crescent sheets and 1 lb. of your favorite breakfast sausage.  I chose Jimmy Dean Country Sausage, but any will work.CrescentsRecipeCreationseps.jpg Each sheet is rolled out.  Then half of the sausage is pinched off in small amounts and dropped all across the sheet.  This will make spreading the sausage on the dough much easier.  With your fingers gently press the sausage out covering as much of the crescent sheet as possible.  Then the dough is rolled up starting at the short side and rolling into a log.  At this point the roll can be wrapped in plastic and frozen until needed.  It is easier to cut into 1/4″ slices if it is slightly frozen.  However, when I made this batch I wanted to bake up just a few to go along with some homemade soup.  So, I carefully sliced them without freezing first.  I think it worked pretty well.  One log roll makes between 12 and 15 pinwheels depending on how wide you make them.  Bake at 400 degrees for 17 to 20 minutes.  I baked mine for 20 minutes because I was a little worried about getting the sausage good and done!  I need not have worried because it was very done! 🙂

sausage pinwheel pizza dough
This picture is from a batch I made using Pillsbury Pizza Dough from the can.  I wasn’t able to buy the Crescent Sheets the first time I wanted to make them  so I settled for the pizza dough.  My sous-chef dish-washing mom prefers this dough although my Chief Culinary Consultant likes the crescent sheets.  Me?  I like them both!

I am taking Dinah’s lead and I have 1 1/2 rolls frozen ready for guests who will be arriving next weekend!

Have a blessed weekend,
Catherine

Sausage Pinwheels
 
Ready - Set - GO! These sausage pinwheels will not last long on your breakfast table, a brunch buffet or hot out of the oven for the grandkids!
Serves: 30 to 36 Pinwheels
Ingredients
  • 1- 1 lb. breakfast sausage
  • 2- cans of Pillsbury Crescent Sheets
Instructions
  1. Unroll one Crescent sheet on a big piece of plastic wrap.
  2. Using ½ of the sausage, pinch of little pieces and drop across the dough. With your fingers gently press the sausage out covering as much of the dough as possible.
  3. Beginning with the short side roll up. Use the plastic wrap to roll tightly and freeze.
  4. When ready to use remove from freezer. Slice into ¼" slices. Place on parchment lined baking sheet.
  5. Heat oven to 400 degrees F. and bake for 17 to 20 minutes until pinwheels are brown and the sausage is done.
  6. Serve immediately or may be served later at room temperature. Refrigerate leftovers.
Notes
Pillsbury pizza dough sheets can be used in place of crescent dough sheets. Although the crescent dough sheets have a slightly sweeter over-all flavor.

 

 

 

 

 

 

 

 

 

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