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Peach State says: Not So Sloppy Joes

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Due to time constraints and the fact that I really did not want to cook last night…I tried a new recipe I had seen recently.

Not So Sloppy Joes:

I browned my ground beef and added the can of Sloppy Joe mix.
As it heated the Sloppy Joe mixture I pre-heated my oven and began to roll out the Grand’s Biscuits
I spooned the Sloppy Joe mixture onto the flattened biscuit…and sprinkled on the shredded cheddar cheese.

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I folded the biscuit over the filling and pinched the ends together

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I baked the pockets in a 360 degree oven until brown like a biscuit.

They were a hit…and seconds were expected. Man were they easy! The clean up was even easier.

Try it…they will like it!

Have a great day!

Peach State

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Peach State says: Summer Kitchen Part 2

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I just took it out of the oven!!! The aroma spilled out into the kitchen as I moved the Summer crop filled pie out of my oven. I can’t wait to share this amazing recipe with you! So as promised…Here it is…A taste from my Summer Kitchen Part 2.

Let’s call it a Cheesy Tomato Pie:
ingredients:
3 large tomatoes…peeled, seeded, and sliced
1tsp salt (I used Light Salt)
1 refrigerator pie shell
4 slices of bacon
3 thinly sliced onions
1 cup of sharp cheddar cheese (lower fat cheese can be used)
1 cup of mayonnaise (light mayo can be used)
1/4 tsp pepper
1/3 cup grated Parmesan cheese (cheese of choice)
2 Tbsp breadcrumbs (Ritz Crackers)

Pre-Heat oven to 350 degrees…

Place seeded tomato slices on paper towels and pat moisture off the slices…use half the salt and sprinkle on top of the slices to draw out moisture for about 30 minutes.

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Cook your four slices of bacon…(I used Lower Sodium Precooked Bacon that I zapped in the microwave)

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Place the pie crust in the deep dish pie pan and bake until lightly brown.
While it is baking slice the onions and sauté in bacon drippings or favorite oil. (I used a Light Virgin Olive Oil)

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Place the sautéed onions in the pie crust

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Place the tomato slices on top of the onion

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Mix the 1 cup of cheese and 1cup of mayonnaise together with the remaining salt and the pepper then spread over the tomato.

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I used a light mayonnaise with a 2% milk cheese.

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Combine the breadcrumbs and Parmesan cheese and sprinkle over the top of the pie.
( I used 5 Reduced Fat Ritz Crackers and Mozzarella mixed with Sharp Cheddar Cheese and tossed in the crumbled bacon.

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Bake till brown.

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I cut a slice to show you the results…and well I only took one bite!

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I sent pictures to my friend who shared the recipe with me yesterday…she mentioned she would have to come by and taste mine…and how she was going to use my altered recipe. You will want to try this recipe…It is wonderful!

Have a great day!

Peach State

Peach State says: Summer Kitchen

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This is a Tomato and Goat Cheese Tart similar to the one I will prepare later today. My concept started with a pic and a friend’s recipe. I got the recipe from her yesterday and immediately began tweaking it. My friend made her Tomato Tart yesterday and said she would share the ins and outs with me this morning. I will write again later and show you, step by step, how to have a taste of summer from a Summer Kitchen.

You will not have to wait long…I plan on starting this delicious recipe before lunch. (translation: after the two older boys go to work!) I will also be making another Peach Cobbler today! Mmm! I do love the summer fruits and vegis! See You Then and Wish me Luck!

Peach State

Peach State says: Yummy for the Tummy!

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This new product could not have jumped into my shopping cart any faster. I am always on the look out for good recipes…I love using breadcrumbs and cheeses to cook with. The convenience produced by this package is a breath of fresh air. The aroma, while it was baking, filled the house and intrigued my family. The boys all came in with their noses in the air…mmm “What’s for dinner?” “Italian Parmesan Chicken” I replied! The peeks in the oven, as the brown crusted chicken baked, gave me smiles. I give this new product 2 thumbs up! It is Yummy for the Tummy!

Here is how it works:

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Open the bag and mix the breadcrumbs and cheese together!

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The package directions tell you to dip the chicken in water before coating the chicken!

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I used three large boneless, skinless chicken breasts and cut them in half. I then flattened the chicken breast pieces before coating them. I also sprinkled some of the remaining coating mixture over the chicken before placing it in the oven. The cooking time was shorter and the boys were thrilled to have more than one piece of chicken. 3 pieces for 5 people…not bad. The chicken was tender and not dry! The raves from my family are still being heard. It was Yummy for the Tummy!

I served the chicken with a brown rice seasoned with butter and Italian Herbs and glazed carrots. Did you want that recipe too?

Glazed Carrots
Open a can of carrots and drain. Drizzle your favorite syrup over the carrots and add 2 tsp. of butter. Zap it in the microwave! TaDa! You can stop laughing now! It is really good!

I wanted to pass this on…so many people are looking for wonderful recipes but don’t have the time or energy to cook the fancy recipes for their families. This product is incredible and I look forward to trying the other available recipes! I have also included the nutritional facts for you…

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The chicken came out beautifully! Let me know what you think! I know you will find it Yummy for the Tummy!. Have a great day!

Peach State

Peach State says: The Best Potatoes

I told you My family loved that recipe! Yesterday I gave you a potato recipe and said I was teetering about fixing it. Well, I broke down and made time. It is not that it takes a long time to prepare; it is the time needed to prepare and cook while helping my 5th grader with his homework. I took a few pics and altered the recipe a little bit…

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I thinly sliced the potatoes

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Mixed the chives into the sour cream

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Added the white pepper…but only about half of the amount given in the recipe and then added a few shakes of a wonderful Roasted Garlic and Bell-pepper blend.

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Sorry…the metric conversion wiz was needing help and I forgot to take a pic with just the cream sauce over the taters.

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This is when you can put it in the oven or microwave…I chose the microwave.

I have a wonderful family who are a great help around the house. “Silly sarcastic tone slipped in..sorry!” I took some clothes upstairs and the boys decided to serve up dinner for me and tore into the dish before I could get a finished product pic for you. Needless to say there were no leftovers.
“Funny…I did not even use the bacon this time!” My husband bragged, on the phone how I slaved in a kitchen all day cooking dinner and baking. It was nothing! Oh…we had a Triple Dark Chocolate cake for dessert. “What diet?”

Peach State

Peach State says: The Crust Around the Edge!

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I was back at church yesterday afternoon preparing for the second sound check and practice. The conversation turned to dinner and the list of possibilities from the others on the stage did not include cooking at home. I leaned out and said…”Mine is already cooked and ready to eat.” the shocked faces turned to face me…”I fixed a Chicken Pot Pie and it was almost done when I left for choir practice.” I was asked how I could make it in the time I was at home… “Well, the recipe is easy because my husband does not like soupy Chicken Pot Pie. The recipe is quick and I just hope they took it out of the oven.” I smiled and then said ” If they do eat before I get home I will only have the Crust Around the Edge!”

They really love this recipe and it is very versatile. I told them I would get them the recipe.

Chicken Pot Pie
4 Chicken Breasts
Large bag of frozen Broccoli Florets
3-4 cups of shredded cheese
1-2 refrigerated pastry/pie shells

Place 4 boneless and skinless chicken breasts in a pot of water and bring to a boil.
Reduce heat and let cook for about 15 minutes or until tender.
Remove from heat.
Add broccoli florets to the pot and let sit for 5-7 minutes.
Drain!
Remove the chicken and, with two forks, begin shredding and pulling apart.
Combine the chicken and broccoli and place in a greased casserole dish.

Additional items that you can add: bacon crumbled, diced onion

Cover with your favorite cheese…cheddar used here.
Lay the pie crust shell on top and tuck around the edge. I use two shells because of the shallow rectangular dish I used.
Because the ingredients are already cooked the only thing left to do is browning the crust.
Follow the directions for baking on the package and brown.
Serve with a green salad.

This serves 5 people….well three growing boys and two adults on diets.

My family really like this recipe and it is not a time consuming procedure. I knew I would not be home in time to prepare dinner and get my youngest off to bed if I waited to cook when I got home. Planning ahead is the best! Besides…why cause strife about my schedule and not cook at home.
This recipe is quick and easy and a family favorite!

When I got home someone had already sampled it! I served up the portions and fed my youngest and sent him to bed. “School in the morning…remember!” and actually got some for myself and not just “The Crust Around the Edge!.

I hope you get the chance to try this recipe…let me know! I am off to exercise class! I will tell you about that experience another day. Wish me luck and have a great day!

Peach State