Wednesday, September 22, 2010

Stickey Chicken

Yummy Sticky Chicken over rice. It's easy and it's tasty.

This recipe doesn't take very many ingredients. In fact only a couple besides the chicken. You can use onion soup mix with it but I was out and just used the preserves and the barbeque sauce and it worked great!

I put the cubed chicken into an oven-proof pan.

Mix the peach preserves and the barbeque sauce together in a pan and warm it up.

Pour the sauce over the chicken, cover and pop it in the oven. I baked it at 350* but it didn't seem to be thickening so I turned the oven up. After a few minutes I just dumped it all into a fry pan on the stove and cooked it down. It might be easier to just cook it on top of the stove in the first place.

Hot and ready to eat. Serve over rice. Easy and yummy!

Sticky Baked Chicken Recipe


1 cup peach jam
1/2 cup BBQ sauce

Chicken breasts cut into bite sized pieces

Combine sauce ingredients in saucepan and heat until well-blended. Place chicken in a shallow casserole and pour sauce over all. Bake at 325°F for one hour.

Fruit Salsa

Because the Sticky Chicken was so easy, I thought I would include a favorite.
I love this recipe for fruit salsa. It is a sweet treat served with cinnamon chips that you make yourself. Anyone who has ever tried this has gone crazy for it. I hope you will try it.

I chose to use peaches, raspberries, apples and kiwi. These look so pretty. Strawberries are probably my favorite.

Cut the fresh fruit into small little pieces so it will go together like salsa.

Cut the flour tortillas into triangles

Spray with butter flavored cooking spray.

Sprinkle with cinnamon and sugar and then spray again!

This is such a refreshing recipe. You can use if for an appetizer, dessert, potluck dish or anything you want it for. Experiment on the kinds of fruit. You will love it!

Fruit Salsa

1 lb. strawberries cut small
3 kiwi cut small
Pineapple (can use canned) cut small
2 golden delicious apples, cut small ( peeled or unpeeled)

Mix all together and add 1 tbls. Sugar and 1 tbls. Brown sugar. Mix. Serve with cinnamon chips.

*note: you could add any kind of fruit that you love, peaches in season, raspberries, mangos, etc. I don’t know how melons would be.

Cinnamon Chips

Flour tortillas (I used the thicker kind)
Cinnamon and sugar
Pan spray (butter flavor if you have it)

Cut the tortillas into triangles. Spread on a cookie sheet. Spray with pan spray. Sprinkle cinnamon and sugar over the top and spray again.

Bake at 350 for 8-10 minutes. YUM

Friday, September 10, 2010

Peach Trifle

I love August and September and the arrival of these little delectible orbs of juicy goodness. I really don't think the forbidden fruit in the Garden of Eden was an apple. Oh don't get me wrong, I like apples but peaches are so-well delicious that it had to be peaches. But I know the world says it was an apple-besides you couldn't call that thing in a guys throat an Adam's Peach could you? It would just sound sissy. Anyway, I have made peach pies forever so I thought I would try my hand at a peach trifle. So here goes. I was wondering, though, what is your favorite way to eat a peach?

Right off the tree?

In a bowl with some sugar and milk or half and half?

Or my favorite way-with a little sugar and a huge dollop (who came up with that word?) of whipped cream?

Most of the "stuff" you will need

The glaze is so easy. You could use any flavor of jello depending on what fruit you are using. Keep the recipe for the glaze handy.

Layer in a pretty bowl. I started with the cake but you can layer in any order you want.

The Finished Product. Can't wait to dig in!

YUMMY! We love everything about this recipe. Play with it-make it your own. Add blueberries or raspberries or whatever you love with peaches. Just make some before this deliciousness goes away. Enjoy!

Peach Trifle

3-4 Large Ripe Peaches
Angel Food Cake torn into bite sized pieces
Vanilla pudding made by directions with 1/2 tub of Cool Whip added in
Peach Glaze (directions below)
Whipped Cream (I use real cream-is there really any other way?)

For the peach glaze I halved the recipe. This recipe will make two peach pies. Half was enough so I will include the amounts of ingredients for half.

Peach Glaze

Mix together:
3/4 Cup Corn Starch (1/4 c. + 2 Tbls)
2 1/2 Cups Sugar (1 1/4 c)
1/8 tsp salt (dash)
1/2 Cup cold water (1/4)

Add 2 Cups boiling water (1cup) and stir and cook over med. heat until bubbling and thick.

Remove from heat and add 1 3oz. pkg. Peach flavored jello (3 1/2 Tbls) and 1/4 cup lemon juice (2 Tbls).

Let Cool. Add peaches into glaze and fill 2 pie crusts. (it will take more than 3-4 peaches for pies)

***NOTE - for the trifle, I added a little more water at the end to the consistency that I wanted for the trifle. I didn't want it quite as thick as I would for a pie.

To assemble the trifle:
Layer in any order that you want. I ordered it as follows:

and ended with cream
Good luck and enjoy!

Thursday, September 2, 2010

CHILI's Salsa

I found this recipe and thought how fun it would be to have Chili's salsa whenever I wanted. It is super easy and doesn't take many ingredients. I hope you will try it and enjoy!

The ingredients-pretty simple!

The recipe calls for canned jalpenos but I used half a fresh pepper. Make sure when you handle them with gloves.

The food processor makes it a sinch!

I just pulsed it a few time until it was the consistency that I wanted.

The final product. Yummy. This is so easy and hit the spot. I used fresh garlic instead of garlic salt and then I added 1/2 tsp. of salt. You can adjust the amount of jalepeno if you want more heat. Give it a try!

Chili's Salsa Recipe
• 1 (14 1/2 ounce) cans tomatoes and green chilies (Rotel)
• 1 (14 1/2 ounce) cans whole canned tomatoes (plus the juice)
• 4 teaspoons jalapenos (canned,diced, not pickled)
• 1/4 cup yellow onion (diced)
• 1/2-3/4 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1/4 teaspoon sugar
Prep Time: 5 mins
Total Time: 5 mins
1. 1 In food processor place jalapenos and onions.
2. 2 Process for just a few seconds.
3. 3 Add both cans of tomatoes, salt, sugar, and cumin.
4. 4 Process all ingredients until well blended but do not puree.
5. 5 Place in covered container and chill.
6. 6 A couple of hours of chilling will help blend and enrich the flavor.
7. 7 Serve with your favorite thin corn tortilla chips