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From our Food Goddess, TaMara:
Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.
I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.
Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.
JeffreyW turns his garden bounty into spicy Five Pepper Jelly
.Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).
For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.
Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?
Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.Spicy Peach Dressing
2 large peaches, peeled, pitted and quartered
1/2 cup red wine vinegar
2 tablespoons chopped cilantro
salt and pepper to taste
1 jalapeño or other hot pepper, halved and seeded
1/2 cup olive oilPurée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
3 boneless, skinless chicken breast halves
1/2 small sweet yellow onion, thinly sliced
1 lb cleaned baby spinach leaves
1 cup chopped, toasted walnuts
1 peach, peeled, pitted and thinly sliced
3 ounces crumbled bleu cheese or chevrePlace the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will. – TaMara
ThresherK
If telling Spousal Unit ThresherK (designated stone fruit selector) about that cobbler recipe doesn’t result in her getting us a pile of nice native peaches for me to cobble, nothing will.
redshirt
Looks like HELL PRESERVES!!!
Or some kind of DEMON JAM!!!
rikyrah
that jelly looks possessed.
Roger Moore
I made a big pot of pork chile verde today. It’s a very simple recipe with just pork shoulder, tomatillos, Hatch chiles, onion, garlic, salt, and a bit of water. Outstanding, though a bit on the hot side for my taste. It will be better as part of a meal than just by itself.
tybee
i have some jars of pepper jelly that are more like three dimensional art than food.
JPL
My neighbor is going to dehydrate my habanero peppers and then grind them into powder for me.
Thor Heyerdahl
Going to make red flannel hash on Saturday and on Sunday slow cooked beef ragu with pappardelle noodles
raven
Going into the 5th week with no kitchen. No likey food thread!
ThresherK
FoxSports1 has Seattle at Houston in NWSL. There was a one-hour thunderstorm delay, and there is a lot of water on some spots of the field. Every pass stops in 10 yards like it hit a glue trap .
Time go all English on this game! Screw that fancy bonito juego stuff, just kick it as far as you can in the air and let someone catch up to it.
Elizabelle
@raven: My condolences re the kitchen. That would get old.
Although you don’t live in a food desert, thank dog.
Bonnie
Is there any cooking website that doesn’t use hot peppers in just about every recipe? If there is, I would really like to know where it is.
redshirt
Bigfooted by Cole once again.
It must grow tiresome….
Joel
@raven: 3 months gone here.
TaMara (BHF)
@efgoldman: I have a whole section on using vinegars, mixed spices and citrus juices to avoid salt if you’re interested.
NotMax
@Bonnie
Give foodwishes a gander. Have found many a useful recipe to use as is or as a jumping off point for creativity there or just from the YouTube videos.
(His sort of trademark is to add a sprinkle of cayenne, but it’s always made clear that is optional.)
TaMara (BHF)
@efgoldman: I’m trying to track it down…but with 3800 posts I’m having at tough time finding it. I may just rewrite it and add it to next week’s recipe exchange. I’m sure you’re not the only one who would like salt alternatives. Stay tuned.
And thanks.
randalms
Hey!!! You gotta start growing Padron peppers. They are super special.
Do it.
!
Yatsuno
@NotMax: Second the kudos for Chef John. He not only makes interesting food, he presents it in a way that makes cooking seem approachable. And his voice is definitely good for voice over work.