Peach Puffs

Peaches are in season right now.  There are so many varieties to choose from, each with different colors and levels of sweetness.  All of them delicious.  I've been buying them at the farm stands regularly.  That means we're eating a lot of peaches, so I'm always looking for new ways to use them.  These pastries are perfect. They're just the right size to hold in your hand, with a not-too-sweet filling and flaky crust.

Here's what you'll need:

4 TBSP sugar, divided
1 tsp vanilla
1 lb peaches, diced
3 TBSP flour
1/4 tsp cinnamon
1 TBSP milk
1 sheet puff pastry, thawed

Preheat oven to 425.  Line a baking sheet with parchment paper.

Combine 3 TBSP of the sugar and the vanilla in a bowl.

Add the peaches, and toss to coat them.

Stir in the flour and set aside.

Combine the remaining 1 TBSP sugar and the cinnamon in a small bowl.  Set aside.

Pour the milk into a third small dish.

On a floured surface, roll the puff pastry until it's 15x10" rectangle.

Cut the pastry into 6 squares.

Put one piece of pastry on the parchment paper.  Use a pastry brush (or your finger) to moisten the edges of the pastry.

Put about 1/2 c of the peach mixture in the center of dough piece.

Pull up the opposite corners together.

Then pull up each side, pinching the seams together as you do.

Finish by twisting the ends together at the top.

Repeat with the remaining pastry squares.

Brush the tops of the pastry with any remaining milk, and sprinkle with the cinnamon sugar.

Bake at 425 for 20-25 minutes, until golden brown.

Remove from the pan to a wire rack to cool.

Serve warm or at room temp.  Note:  they are best on the first day.

Enjoy!

Judy's Dill Pickles

When I was growing up my sister and mom would can all sorts of things, from jellies and sauces to various pickles.  I love pickles!  Especially dill pickles.  But I never tired to make them on my own.  My daughter asked me to do it just about every summer.  I guess I just thought it was going to be hard and too much work; it seemed that way to the child me.  Plus, they seemed to make endless amounts.  Hundreds of pickles.  All-day canning marathons.  This year, I was feeling brave and decided to just try it on a smaller scale.  I found the recipe my sister wrote for me way back.  The result: SO easy!

Here's what you'll need:
15-18 cucumbers, 3"-4" inches long
3 c white vinegar
3 c water
6 TBSP salt
1 bunch fresh dill, divided into 6
12 garlic cloves, cut in half
6 tsp mustard seeds
6 pint-sized canning jars (wide mouth are easiest) with lids and rings. sterilized

Combine the vinegar, water and salt in large saucepan.  Bring to a boil.

Place 1/6 of the dill, 4 garlic halves and 1 tsp mustard seeds into the bottom of each sterilized jar.

Remove both ends from the cucumbers, and cut them into spears.  I put the smaller ones into 6, the larger ones into 8.

Stuff the cucumbers into the jars, filling as full as possible without sticking out of the jar.

Ladle the brine into the jars, leaving 1/2" at the top.  Wipe the rims, then top with a lid and ring.  Hand tighten.  Process in a boiling water bath for 10 minutes.   Transfer the jars to the counter to cool.  Let rest 24 hours.  Check seals.

Store in a cool, dark place.  Makes 6 pints.

Enjoy!

Pork Chops with Peach Pan Sauce

Peaches are in full swing right now.  They're sweet, juicy and (finally!) the free stone variety in in season. That means I am experimenting with all sorts of peachy combinations. Since I love to pair sweet and savory, this combo was a no-brain er.  I figured if apples and pork go so well together, peaches would have to be a suitable substitution.  And I was right!

Here's what you'll need:
1 TBSP butter
1 TBSP olive oil
1 sprig fresh rosemary
4 pork loin chops
salt and pepper
1 peach, diced
1 TBSP sugar
1 TBSP flour
1/2 c chicken broth

Preheat oven to 375.

Combine the peaches with the sugar and flour in a small bowl.  Set aside.

Melt the butter with the oil in a large, oven-safe skillet over med-high heat.  Add the rosemary.

Sprinkle the pork chops with salt and pepper on both sides.

Add the pork chops to the skillet.

When they release from the pan (2-3 minutes), turn over.

Transfer the skillet to the hot oven.  Bake until the juices run clear, about 12 minutes.  Remove from the oven.  Remove the rosemary sprig and discard.

Remove the pork chops from the skillet.  Add the chicken stock and bring to a boil over medium heat. Add the peach mixture, stirring well.

Return to a boil; them simmer until the sauce is reduced by half, about 5 minutes.  Pour the sauce over the chop and serve.

Enjoy!

Garlic Shrimp Tacos

Looking for an easy, quick dinner?  This one takes less than 15 minutes, start to finish.  It features shrimp, which cook in mere minutes.  That being said, make sure all your prep is ready before you put them in the pan.

Here's what you'll need:
1 TBSP butter
1 TBSP olive oil
1 lb large raw shrimp, peeled and deveined
salt and pepper
2 TBSP minced garlic, about 6 cloves
juice of 2 limes
1/2 c chopped fresh cilantro
flour tortillas, to serve
salsa, sour cream and minced jalapenos, to serve

Melt butter and olive oil in a large skillet over medium heat.

Add the shrimp to the hot skillet.  Turn when they begin to turn pink, about 1-2 minutes.

Add the lime juice and garlic.  Cook until shrimp are completely pink, about 2 minutes more.

Remove from the heat and stir in the cilantro.

Serve immediately on flour tortillas with sour cream, salsa and jalapenos.  Makes 4 tacos.

Enjoy!

Posole-inspired Stewed Chicken

The hubby and I have made several trips to Mexico, where we discovered some very tasty food.  I like to recreate many of the things we've eaten, and have never met a recipe I can't make, tho I often alter them to suit my family's tastes.

Posole is typically a chicken soup made with tomatillos, green chiles and hominy.  My husband's not a fan of hominy, so I substituted sweet corn I got at the farmer's market.  I also wanted it to be less of a soup and more like a thick sauce over the meat.  The result is thick, sweet and a bit spicy.

Here's what you'll need:
1 chicken, cut into 8 or 1 1/2 lbs chicken breasts
salt & pepper
1/2 tsp ground cumin
1 lb tomatillos, quartered
4 poblano peppers, stems removed & cut in half
1 jalapeno, stem removed
1 bunch green onions, white and light green parts only
4 cloves garlic
1 bunch cilantro
1 - 1 1/2 c water or chicken stock
juice of 2 limes
1 tsp salt
2 ears sweet corn

Preheat oven to 400.

Arrange the tomatillos, peppers, onions and garlic on a baking sheet.  Drizzle with olive oil.  Sprinkle with salt and pepper.  Bake until the tomatillos break down, about 20 minutes.

Using a gas burner or grill, char the 2 ears of corn.

Turn when they show color, until evenly charred.  Remove from heat.

When cool enough to handle, slice the kernels from the ears with a sharp knife.  Set aside.

Heat about 1 TBSP olive oil in a large skillet.  Sprinkle the chicken with salt, pepper and cumin.  Quickly sear them in the skillet, about 1 minute on each side.  Remove from the heat.

When the vegetables are done transfer them to a blender or food processor.  Add the cilantro and 1 c water.

Pulse until the mixture is smooth, adding enough remaining water to make a sauce.  Stir in the lime juice and salt.

Pour the sauce over the chicken in the skillet.

Bring to a boil; reduce to a simmer.  Cover and let cook about an hour, until the sauce thickens and reduces.

Stir in the corn kernels.

Bring back to a boil.  Cook 1-2 minutes, until the corn is warmed through.

Serve with steamed rice or warmed tortillas.

Enjoy!

Salsa Verde

My salsa garden has been exploding this year!  I've been making all sorts of red tomato-based salsas, and they're all delicious.  But sometimes I like a change, and salsa Verde is the just  the thing.  I found some gorgeous poblano peppers at the local farm market this morning, so it was the perfect day for this.  It doesn't get much fresher than this.

Here's what you'll need:
2 lbs tomatillos, husk removed, quartered
3 qt poblano peppers (about 20)
5 jalapeno peppers
1 onion, roughly chopped
6-8 cloves garlic
olive oil
salt & pepper
1 LARGE bunch cilantro
1 can vegetable broth
juice of 5 limes
1 TBSP salt

Preheat oven to 400.
Arrange the cut tomatillos on a sheet pan.  Lightly drizzle with oil; sprinkle with salt and pepper.

Arrange the peppers, onion and garlic on another sheet tray.  Drizzle with olive oil' sprinkle with salt and pepper.

Bake the tomatillos until they are soft and begin to break down, about 20 minutes.

Roast the peppers until they are charred and soft.  Remove some of the charred skin and the seeds from the peppers.

Transfer the tomatillos to a blender.  Pulse until mostly smooth, adding lime juice as needed.

Repeat the blending process with the peppers, onion, garlic and cilantro adding vegetable stock, as needed, to process the peppers.

Pour all the blended into a large pot.  Stir in the salt.

 Bring to a boil over medium heat.  Reduce to a simmer and cook 5 minutes.

At this point, I used a hot water process to can my salsa.  It's also ready to eat, as is, or it freezes well in zip top bags.  Makes about 10 cups.

Enjoy!