Friday Recipe Exchange: Peaches and Peppers

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JeffreyW’s garden bounty

Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.

I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.

Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.

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JeffreyW turns his garden bounty into spicy Five Pepper Jelly.

Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).

For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.

Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?

Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will.  – TaMara

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Tidbits

DSC_0679 (1600x1060)We’ve tapped the jar of refrigerator pickles that we put up a few weeks ago.  They are pretty good but Mrs J thinks they are a tad too spicy.  She has a very low threshold.DSC_0576 (1600x1060)Those red pepper flakes are from last year’s crop of cayennes and are definitely hotter than the generic pepper flakes sold at the local food mart.  I think Mrs J’s first sample included a flake that spent a second too long on her tongue.DSC02662 (1600x1200)This is Henrietta, she was brought in as a feral kitty a few weeks ago but has settled into the shelter routine and is friendly enough.  She’s been fixed and vaccinated and is ready for adoption.DSC_0665 (1600x1060)This looks like chicken fried steak but it’s with pork tenderloin instead of cubed beefsteak.  The potatoes were brushed with olive oil and sprinkled with kosher salt and then roasted.  I zap the potatoes in the microwave for a few minutes to speed things up.DSC02684 (1600x1200)Moar kitteh!  This is Elizabeth, she was one of a litter of five that had been born feral and then captured and brought in to be fixed.  Shelter staff really fell for her and persuaded the Good Samaritan to leave her with them rather than be returned to barn.DSC_0663 (1600x1060)Mmm… meatloaf!  No particular recipe for this one but I did use several fresh herbs from the patio garden – oregano and sage and parsley.  I will comment on the sauce, it’s equal parts ketchup and bbq sauce with a dollop of my pepper jelly mixed in.  Very good on this!  The potato got the same treatment as described above:  Zapped in the microwave, then oiled, salted, and roasted cut side down until browned.  We are getting enough tomatoes and cucumbers to keep a container of the summer-y salad going.  It gets a vinaigrette of vinegar and canola oil with oregano and thyme and is always better after being in the fridge overnight.DSC02646 (1600x1200)One last kitteh!  This is Ida, she’s been at the shelter a while.  Staff estimate her age to be a year and a half.  They comment that she was a little withdrawn when she came to the shelter three or four months ago but that she has warmed up to everyone now.  Such a pretty kitty!  Mrs J fed her a bit of chicken from her lunch the other day and says Ida now greets her with head bumps and purrs.