An unexpected family event means I’m on the road this week camped out at my brother’s house. So while everyone is at work and school I’m putting together dinner tonight.
I brought peaches from Palisades, but they will not make it into a recipe, they are too good by themselves and I didn’t have enough room (thanks Bixby) to bring an entire flat with me. But they are still the main ingredient in tonight’s featured recipes.
Speaking of peaches, Mrs. J’s Famous Peach Pie is pictured above and the recipe is here.
And if you have the grill going anyway, throw some peaches on for Grilled Peaches (recipe here)
Meanwhile, back at the ranch, I’m making Chipotle-Orange Glaze Grilled Chicken (recipe here), Cucumber-Tomato Salad (our traditional family style recipe here) and of course
grilled corn steamed rice (someone forgot the corn on the way home from work).
For the pet lovers, Bixby had quite the adventures last week as a bunch of us celebrated my birthday. He wishes every week was like that. You can read about it here.
How’d your week go? Any fun plans on the menu this weekend? Anyone heading out to a state fair and want to report back on what they’re trying to deep fry this year? Share your tales of gastric adventures.
For tonight’s featured recipes, I’m posting two of my favorites to make when the peach basket overflows with Palisade Peach bounty. They are great with grilled chicken or pork, and the salsa makes a great side with fish.
- 2 cups diced peeled peaches (2 to 3 peaches)
- 4 thinly sliced green onions
- 1/4 cup diced red bell pepper
- 2 tablespoons lime juice, about 1 medium lime
- 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
- 1 small jalapeño, seeded and chopped
- 1 tablespoon chopped fresh cilantro
- dash ginger
- dash garlic powder
- 1 tablespoon orange or pineapple juice
- dash freshly ground black pepper
Mix together and let meld together for about 30 minutes or more before serving.
- 2 large peaches, peeled, pitted and chopped
- 4 green onions, chopped
- ½ cup golden raisins
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ tsp ground ginger or 1 tbsp minced fresh
- ¼ tsp chili powder
- salt to taste
small sauce pan
Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.
That’s it for this week. Excuse me while I try to figure out how to turn down the heat on the Chipotle-Orange glaze before my family disowns me. Whimps – TaMara