Mini Caramel Apples

I brought these Mini-Caramel Apples to Aubree's Fall Class Party today. She requested caramel apples but I thought it would be too much for the kids to each have a whole apple. I came across a similar idea to this one, online, and decided that they would be perfect. Now I am not usually the type to make "cute" food (and these had that cute appeal), but I love caramel apples and couldn't pass this up.



1 bag caramel squares
1 Tbs water
apples
succor sticks
melon baller

To make the small apples, use a melon baller. Make sure that each "mini apple" has skin on one side, this is the side with which you will insert the succor stick. Dip the mini apples in melted caramel, and place them on a sprinkle or sugar covered plate (so that they don't stick). Immidiately place them in the refridgerator until set.

Note: These do not hold well. It is best to make them shortly before eating them. The juices from the skinless part of the apple will begin to seep out and make an apple-caramel syrup. It is actually kind of yummy if you get a chance to taste it, but it's not very pretty. Choose an apple variety that is not very juicy, and pat the apple pieces dry before covering with caramel.

If you have a fruit juicer, process the left-over apple scraps through the juicer and enjoy some fresh apple juice!

Chicken Chilaquiles

Chicken Chilaquiles [chee-lah-KEE-lehs]

While my husband doesn't favor food that contains corn tortillas and verde sauces, I still can't help making them on occasion, because, well, I just love the flavors that present themselves in those dishes! I can't resist the chili's, tomatillos, and cilantro.... mmmmmm.... mmmmm! This is an old traditional dish from south of the border. It is usually made with leftover meats, salsas and stale tortillas, but here, it is both lightened, and brightened up with fresh ingredients.

Chicken Chilaquiles (adapted from Cooking Light)

2 cups cooked, shredded, skinless, boneless chicken breast (grilled works well)
1/2 cup chopped green onions
1 jalepeno, minced (or you can use pepper jack cheese instead)
1/2 cup (2 ounces) shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup 1% low-fat milk
1/4 cup chopped fresh cilantro
2 1/2 cups fresh tomatillos or 1 (11-ounce) can tomatillos, drained (I used fresh)
1 (4.5-ounce) can chopped green chiles, drained
1/4 tsp ground cayenne pepper (optional)
12 (6-inch) corn tortillas

1 diced tomato
1/2 cup chopped cilantro
all natural low fat sour cream (like Daisy)

Preheat oven to 375°.

Combine chicken, green onions, jalepenos, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, cumin, salt, and pepper in a medium bowl. Place milk and next 4 ingredients (through cayenne pepper) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Top each serving with tomatos, cilantro, and a dollop sourcream.

Yield: 4 servings (serving size: 1 1/2 cups)

Asian Vegetables and Chicken with Noodles

I have been ordering from Bountiful Baskets for over a month now and I am really enjoying it. I love the surprise element that comes along with it.... never knowing what fruits and vegetables you might get for the week.... It feeds my need for experimental cooking, and makes dinner preparation a lot more adventurous! This week I added on the Asian Ingredient Pack. It included bok choy, napa cabbage, green onions, ginger, garlic, mushrooms and snow peas. Perfect for a chicken and vegetable stirfry. I had a package of dried lo mein noodles in the pantry and decided to turn this stir-fry into a noodle bowl.

The sauce in this dish is light enough to allow the natural flavors of the vegetables and chicken to shine through, yet it adds just enough flavor to bring it all together. It's a good family dish that is sure to please everyone. Even my 7-year-old who is picky about "new sauces" on her food, ate up the chicken and the noodles. She did pick around some of the veggies. If your kids pick around the veggies too, serve it with a familiar vegetable side.

Asian Vegetables and Chicken with Noodles
(sorry, I forgot to photograph it, but wanted to include this recipe anyhow)

Chicken:
1 pound skinless, boneless chicken breast, sliced crosswise.
2 tsp cornstarch
1/4 tsp salt
1/8 tsp freshly ground pepper
1 garlic clove, minced
1 Tbs peanut oil

Sauce:
3 Tbs oyster sauce or soy sauce
1 Tbs water
1/2 tsp sugar
2 tsp cornstarch
1/4 tsp salt

Vegetables:
1 C snow peas, trimmed
1 C sliced shitake mushrooms
1 C sliced button mushrooms
Sliced napa cabbage
sliced bok choy

3/4 C fat-free, less-sodium chicken broth
1/2 C chopped green onions
1 package lo mein noodles, softened per package instructions


Combine chicken, 2 tsp cornstarch, 1/4 tsp salt and pepper in a medium bowl; set aside.

Combine oyster sauce (or soy sauce), water, sugar, 2 tsp cornstarch, and 1/4 tsp salt in a small bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and minced garlic; saute until done. Remove from pan and keep warm.

Add fresh vegetables (snow peas, mushrooms, cabbage, bok choy). Saute 3 minutes. Stir in broth, bring to boil. Add in oyster or soy sauce mixture and chicken; cook for 30 seconds or until thickened. Add softened lo mein noodles and green onions; remove from heat.

Serve with a vegetable side.


Recipe Tips:
The chicken preparation used in this recipe is a basic cooking technique that you can learn, and use whenever making a stir-fry. Slice the meat when it is partially frozen, and very thin and crosswise against the grain. Toss it with cornstarch and salt and just a little pepper. Then, quickly stir-fry it in hot pan with a small amount of oil.

Individually Frozen Peach Slices

This year I am individually freezing my peaches. I peel them, remove the pits, slice them and then lay them on a wax paper lined cookie sheet. Pop them in the freezer for a few hours or over night, then remove them and place them in plastic gallon size bags. Suck out as much air as possible from the bag (I use the straw trick), then seal it shut and return it to the freezer. I am excited about this new method because I don't have to add anything to them. No added sugar! No lemon juice to alter their flavor! I prepared last years peaches with sugar and fruit fresh, and they were just too sweet to use in most things. This way I can remove as many peaches as I need at one time, and add any sugar required at that point (if any!), and leave the rest in the freezer. It will be great for smoothies, cobblers, pies, pancake toppings,and more!

Fresh Fruit Salad with Honey Ginger Lime Dressing

This is a light and refreshing way to dress up a fruit salad. The lime and ginger in the dressing add pizazz but don't overpower the natural flavors of the ripened fruit. Use this recipe for an easy side dish or a nutritious dessert, either way, you can't loose.

Fresh Fruit Salad with Honey Ginger Lime Dressing
1 tablespoon fresh lime juice
1 1/2 tablespoons honey
1/4 teaspoon minced peeled fresh ginger
2 cups sliced peeled peaches (about 2)
1 cup strawberries, quartered
1 cup seedless red grapes,

Combine first 3 ingredients in a small bowl; stir with a whisk.
Combine peaches, strawberries, and grapes in a bowl. Drizzle juice mixture over fruit mixture; toss gently to coat. Chill at least 1 hour.

Grilled Sirloin Skewers with Peaches and Peppers

A perfect summer dinner. This recipe is fresh, bright, and bursting with flavor. The vinegar parsley sauce nicely complements and garnishes the rest of the dish. Serve this dish with a green vegetable that is in season and a rice side.

Grilled Sirloin Skewers with Peaches and Peppers
Recipe adapted from Cooking Light
Kebabs:
1 tbs ground cumin
1 tsp cracked black pepper
2 3/4 tsp kosher salt
2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red or green bell peppers, each cut into 8 (1-inch) pieces

Sauce:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 garlic cloves, minced
Parsley sprigs (optional)

Preparation:
Prepare grill.

To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

Balsamic-Lime Grilled Peaches and Pork with Baby Spinach

Grilled peaches with meat? Really? Yes! Try it and you will love it! This recipe is fresh, easy and tasty. The sweetness of the grilled peaches is balanced out well with the tart lime-vinegar dressing. If the dressing is too tart for you, add some olive oil to the mix. This recipe would also be good with grilled chicken. For the kids: omit the dressing and serve the peaches, pork, and spinach (with ranch) separately-- and they may be more apt to enjoy it. Grilled asparagus and crusty whole-grain rolls would finish off the meal well. If you need something more hardy, add a baked potato on the side.

Balsamic-Lime Grilled Peaches & Pork with Baby Spinach
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
6 cups baby spinach
1 teaspoon turbinado or granulated sugar

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle baby spinach with reserved 1 tablespoon juice mixture, tossing to coat. Divide spinach evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

Peach Kolaches

 


A Kolache is a Czechoslavakian pastry, and is basically a double-risen dough, baked with a filling (usually fruit) in the center. I have never made a yeast-based pastry before, so this recipe called for some experimental baking on my part. But, it sounded good enough that I wanted to try out those fresh Utah peaches on it! So off to experiment I went. Usually, when making a yeast dough, it is important to work the dough well enough to develop the gluten. That is what I have always known. BUT, with a pastry, I have read that you do not want to work the dough much, but you want it to be soft, sticky and tender. That's backwards in my book.

I have never had a traditional Czechoslavakian Kolache, so I am not sure what the end result is supposed to be. I imagined the dough would be very light and almost fluffy, but it wasn't. It was soft and tender but not delicate and airy. It was good, it reminded me of just-out-of-the-oven homemade bread, slathered with fresh peach jam, and magically rolled into one enchanting sweet roll. This is the recipe I used, but there are more detailed recipes out there if you need more tips.

Next day note: The kolache bread didn't fare well then next day. It was delicious and tender out of the oven, and through the first day, but by morning of the next day, the bread was dry and crumbly. Sometimes day-old pastry's are just that way, but I may try another Kolache bread recipe to see if I can get the tenderness to last. Or, I may try it with a cinnamon-roll bread recipe, or a butter-roll recipe. We'll see! I bet they would all be good with those fresh peaches!

Peach Kolaches
2 cups milk
1 egg
4 tbs butter
1/2 cup sugar
1 tbs salt
4 tsp yeast
6 cups flour

Filling:
2 cups fresh diced peaches
1 cup peach freezer jam

Topping (mix with a pastry blender):
1/2 c flour
1/2 c sugar
3 tbs butter

Scald 2 cups milk (by heating in a sauce pan until the milk starts to steam). Add butter. In mixing bowl, lightly mix egg, add sugar and salt. Pour milk into bowl, stir, cool to lukewarm. Add yeast, and gradually add flour. Kneed until smooth. Cover and let rise until doubled (abt 1 hr). Roll into 2 inch balls, place 1 inch apart on baking sheet, cover and let rise 30 minutes.

Combine peaches and freezer jam.
Create a depression in middle of roll with your fingers, place 1 tbs peach mixture into hollow. Sprinkle with topping. Bake at 350 F 20 minutes or until done.

Peach Freezer Jam

We just enjoyed some of this freezer jam on some freshly toasted Alpine Valley bread. Mmmmmmm. So good. Every year I make peach freezer jam using the Ball brand "Simple Creations No Cook Freezer Jam Fruit Pectin". It comes in small paper packets and can be found at most Albertson's stores. I've also seen it at some Fry's Marketplace's but Albertson's is more reliable. It is the best tasting jam I have ever had. Why? Because the fruit is never cooked and so it maintains that orchard-fresh peach flavor that you can't get any other way. It also requires a lot less sugar than other pectins and is a sinch to make. The only down point is that you have to have room in the freezer... and I can always make room for more freezer jam!

Whole-Wheat Waffles with Raspberries and Peaches with Buttermilk Syrup

We usually just top the waffles with peaches, but I thought the raspberries would be a nice addition. Their tartness pairs well with sweet peaches. Waffles: I don't like my waffles "sweet", because the toppings are always sweet and it is just too overwhelming for me. I prefer a simple waffle with a good whole-wheat flavor, and that is just what this is. Thanks Catherine! Buttermilk Syrup: Now, there is nothing healthy about this syrup. It is full fat, full sugar and a full breakfast treat. It is almost like a caramel syrup, but it has just enough tang to balance out the sweetness. Use it on special occasions on top of something healthy, and just simply enjoy it! It stores well in the fridge. For an extra special treat: top cinnamon swirl french toast with fresh peaches and buttermilk syrup. Yum.

Whole Wheat Waffles
recipe adapted from Catherine Jones

3 egg whites
2 egg yolks
1/4 - 1/2 C oil (I use 1/4 C)
1 1/2 C skim milk
1 1/2 C whole-wheat flour
3/4 tsp salt
1 Tbs. Baking powder

Separate egg yokes from whites. Combine yolks, milk and oil; blend well. In a separate bowl, whip egg whites until stiff. In a third bowl, combine flour, salt and baking powder. Add milk mixture to flour mixture. Fold in beaten egg whites. Bake in a hot waffle iron.

Buttermilk Syrup:
1 1/2 C sugar
3/4 c buttermilk
1/2 C butter
2 Tbs corn syrup
2 tsp valilla
1/2 tsp baking soda

Bring the first 4 ingredients to a boil. Allow to boil gently for atleast 5 minutes. Remove from heat and immediately stir in the vanilla and baking soda.

Peaches and Cream Cake

I adapted this from a strawberry shortcake Cooking Light recipe I like to make. The turbinado sugar on top is a must, it caramelizes in the oven leaving a crisp and rich flavored crust for this tender desert.

Peaches and Cream Cake
4 cups sliced peaches
1/3 cup butter, softened
1/2 cup sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skim milk
2 egg whites (at room temperature)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 tablespoon turbinado sugar
2 cups whipped cream


Preheat oven to 375°.


Line a 9-inch round cake pan with wax paper. Coat pan with cooking spray, and dust with 1 teaspoon flour; set aside.

Cream butter at medium speed of a mixer; gradually add 1/2 cup sugar, beating until light and fluffy (about 5 minutes).

Combine 1 3/4 cups flour, baking powder, and salt; stir well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir about one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture.
Pour batter into prepared pan. Sprinkle turbinado sugar over top of cake. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

Slice shortcake in half horizontally. Place bottom half, cut side up, on a serving plate. Spread 1 cup whipped cream over cake layer, and arrange half of peaches over whipped cream. Top with remaining cake layer, cut side down. Spread remaining cup whipped topping over top cake layer, and arrange remaining half of peaches over whipped cream, or just serve them on the side.

Grilled Salmon Tacos with Peach Salsa

Oh, these are so delicious. The peach salsa gives the tried-and-true mango salsa a good run-for-the-money. You can make this with any fish that is not too delicate for the grill. For this meal, the only thing you have to "cook" is the Salmon, the rest is just a mix of fresh, wholesome foods. It doesn't get better than that.

Cumin Dusted Grilled Salmon Tacos with Peach Salsa

Peach salsa:
3 cups coarsely chopped peeled peaches (about 6 small peaches)
1 cup diced red onion
1/4 cup fresh lemon juice
3 tablespoons minced fresh cilantro
1 teaspoon chopped seeded serrano chile (I used jalepeno from the garden)
1 teaspoon honey
1/4 teaspoon salt

Grilled salmon:
salmon fillets
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper

Tacos:
8 corn tortillias
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup green onions (sliced)
cilantro
sour cream

Peach salsa: Combine first 7 ingredients in a bowl; toss gently.Salmon: Prepare grill. Mix cumin, paprika, slat and pepper. Dust Salmon with cumin mixture. Place fish on grill; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Do not overcook or it will be dry.   Remove fish from grill and break into pieces. Set aside.  (You can also broil this in your oven or cook it on your skillet, breaking it apart at the end)
Tacos: Mix shredded cabbage and green onions with a little light sour cream to desired consistancy. Warm the corn tortillas in a hot skillet. Assemble tacos by placing cabbage mixture, salmon, then peach salsa inside the taco shell. Top with extra cilantro if desired (I LOVE cilantro and can never get enough!).

Sweet and Delicious

Peaches for breakfast, peaches for lunch, and well, we'll see if I can manage to eat something other than peaches for dinner. I love peaches and peach season is my favorite food season of the year. When I put in my order for peaches I count the days until they arrive. I just can't resist a fresh, sweet, juicy, tree-ripened peach, straight from the Utah mountain orchards.


Yes, that is three boxes of peaches! A third of these will be used for in-hand eating. I figure it's best to eat them now when they are in season, sweet, fresh, and rich in healthy nutrients like Vitamin A, C, and Phenols (great for your skin). As far as the other two boxes go... well, I have lots of plans to use and preserve their sweet and fragrant goodness.

I am making this peach post mostly for me, so that I can remember how I like to use up my peaches when next year's harvest is in.


Peach Milkshakes
The girls and I mixed up this delicous peach milkshake before hitting the sack. Peachalicious! (Yes, I have been reading the children's books Pinkalicious and Purplicious lately). And a little extra cream to wash down the peachiness. Jeff is out of town so we are having a girl party!



Cottage Cheese and Peaches

No recipe here, just a nutritious and delicious lunch for baby Kate. It's fresh, easy, and simple, and was gobbled up in a minute. I started out feeding her but she quickly let me know that she wanted to feed herself! She loves to get her hands dirty!