Sunday, February 20, 2011


Spiced Chicken with Peaches

An entree just doesn't get any delicious than Spiced Chicken Breast with Peaches served over warm, aromatic Jasmine rice. Although this dish seems more fitting for fall or winter to me, there's something about it that promises spring and summer. The peach sauce is light and slightly sweet with a tinge of vinegar to balance and enhance the flavors. I've not tried it, but this might also be a "peachy" way to fix pork chops.

Spiced Chicken with Peaches
1 cup orange juice
1 1/2 cups sliced peaches, drained
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon nutmeg
1 teaspoon dried basil
1 clove garlic, minced
6 large chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
Canola oil

Combine orange juice and peaches with brown sugar, vinegar and spices in a medium saucepan. Cook slowly for 10 to 15 minutes; set aside.

Combine flour, salt and pepper in a large zip-lock bag. Dredge chicken in seasoned flour; brown in 1/2" hot oil in large frying pan. As chicken browns remove it to a cooling rack or paper towels. When all the chicken is browned, pour off oil making sure to retain browned bits in bottom of frying pan.

Place chicken in frying pan and pour fruit sauce over top. Cover and simmer for 20 to 30 minutes over medium heat. Serve with Jasmine rice. Yield: 6-8 servings

Country Cook News
Subscribe to Cynthia’s online newsletter Country Chef Reader by sending your request to: for stories, recipes, current events, appearances, quotes and quips. Cynthia will send you a free e-book titled, Bumper Crop: Beginning with Apples as a thank you for signing up. You have our promise that we will not share your email address with a third party source.

Labels: ,

Sunday, February 13, 2011


Sizzling Summertime Steaks

4 T-bone or Rib Eye steaks
Garlic powder to taste
1 cup green pepper, chopped
1 cup Spanish onion, sliced
6 green onions, chopped
1-8 ounce bottle Italian dressing
Black pepper, freshly ground

Place steaks in a large baking dish; sprinkle steaks with garlic powder, green peppers, Spanish onion, green onions, Italian dressing and black pepper.

Cover steaks with plastic wrap and marinate at room temperature for 8-12 hours. Remove marinade with the onions and green peppers to a large piece of aluminum foil; seal edges tightly. Place steaks on a slow grill along with the foil wrapped marinade mixture. Grill until onions and green peppers are tender and steaks are cooked to desired doneness.

Serve steaks with cooked marinade mixture as a condiment along with your favorite steak sauce. Enjoy a sizzling summertime cookout. Yield: 4 servings

Recipe comes from Michael Johnson owner of My Daddy's Bar-B-Q, Carlsbad, New Mexico.


Chocolate Cherry Pistachio Bark

Chocolate Cherry Pistachio Bark
2 cups (1-12 ounce package) semi-sweet chocolate chips
6 ounces (3 squares) white chocolate chips or white candy coating
1 cup toasted pistachios or pecans, coarsely chopped and divided
1 cup dried cherries or cranberries, coarsely chopped
In a medium-size microwaveable bowl, melt semi-sweet chocolate chips; stir until smooth and set aside. In a separate microwaveable bowl, melt white chocolate chips or white candy coating; stir until smooth and set aside.
Mix 1/2 cup pistachios into semi-sweet chocolate; spread onto parchment paper-lined baking sheet. Mix cherries into white candy coating; pour over dark chocolate; run a knife through both layers of candy to swirl. Sprinkle remaining pistachios over bark.
Chill in refrigerator until firm. Break into serving sized pieces. Store bark in air-tight container in refrigerator. Yield: Approximately 1 pound
Note: To make all white bark, replace 12 ounces semi-sweet chocolate chips with 12 ounces white chocolate chips (for a total of 18 ounces white chocolate chips). All white chips can be melted at once omitting the swirl or 2-step process.
♥Happy Valentine's Day♥
Candle light, moon light, star light, The brightest glow is from love light. ~Grey Livingston **********

Labels: , , , , ,

Friday, February 11, 2011


"Sweetheart" Cheesecakes

You'll capture the hearts of all your "objects-of-affection" this Valentine’s Day when you serve these easy to make Miniature "Sweetheart" Cheesecakes. Offer a tempting variety with fresh strawberries (pictured), red cherry, blueberry or lemon toppings.

♥ Miniature "Sweetheart" Cheesecakes ♥
2 - 8 ounce packages cream cheese, softened
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
18 vanilla wafers
18 cupcake papers
1 can strawberry, red cherry, lemon or blueberry pie filling

Preheat oven to 350 degrees. Place cupcake papers in muffin tin; spray each paper lightly with cooking spray; set aside.

Put 1 vanilla wafer in the bottom of each cupcake paper (this is the crust or platform).

Blend cream cheese, eggs, sugar, and vanilla together until smooth. Pour cream cheese mixture into cupcake papers (on top of the vanilla wafer); fill 2/3 full.

Bake for 15 minutes; allow to cool for about 15-20 minutes. Place in refrigerator and chill for at least 2 hours; carefully peel papers away from mini-cheesecake.

Top with your favorite fresh fruit (pictured) or pie filling and a tiny dollop of whipped topping, if desired. Refrigerate until ready to serve.

One recipe yields 18 Miniature "Sweetheart" Cheesecakes. It's wise to double this recipe as these delicious little devils disappear faster than you can say, "zing went the strings of my heart."

Original recipe comes from the kitchen of Christy Heinen, Carlsbad, NM.
Love is the greatest refreshment in life. ~Pablo Picasso