" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Peachy Keen

If you have been to any type of market lately you will know that peaches are in full season right now.
This extremely versatile fruit can be used for canning, baking and incorporated into main dishes.
I have been  coming across a lot of recipes for Peach Chicken in magazines and newspapers.
I have tried a few and  haven't been too impressed with the end result. 
So I played around and came up with my own version and I think it is the best one I have tried so far.
Plan ahead for about an hour of marinating time for the flavors to really blend together.
This company worthy dish would go well with couscous or wild rice.

Perfect Peach Chicken 
  • 4 boneless skinless chicken breasts
  • 3 or 4 sliced peaches  
  •  1 cup of orange or mango blend juice
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 1 tbsp butter  
Divide the juice, syrup and cinnamon between two zip lock bags.
Place the chicken in one and the peaches in the other.
Marinate in the fridge for about one hour.
Remove chicken breasts and discard marinade. 
Grill on th barbecue until springy to touch and golden brown.
Pour the all the contents of the bag with the peaches into a sauce pan and heat to medium.
Add the butter and simmer stirring until liquid begins to thicken.
Serve over grilled chicken breasts.

Wine Suggestion: Riesling

Cheers!





Homegrown Goodness

There is nothing like fresh produce right from your garden.
No waiting in line at the market. No worries on what chemicals your produce has come in contact with through it's trek from an unknown field to your kitchen.
You know that you planted it, cared for it and and watched it grow.
What a feeling of satisfaction and your own produce is basically free and always ripe to perfection.
You just cant beat that can you?
I am excited that my first crop of
Cherry, Roma and First Lady tomatoes are all ripe and ready to go.

This combined with my huge basil plant inspired me to create this
light and simple vegetarian pasta dish.
It takes very little time to prepare.,
which is a good thing when it is too hot outside to barbecue.
To chiffonade the basil leaves, simply stack them, roll them up and slice to produce long thin ribbons.

This dish is great for entertaining and could be served cold as a pasta salad.


Fresh Basil and Tomato Penne

  • 1/2 a package of penne pasta
  • 2 garlic cloves minced
  • 1 cup of sliced fresh roma and/or cherry tomatoes
  • 1/2 a cup of basil leaves chiffonade
  • 1/2 cup of good olive oil
  • salt and cracked pepper to taste
Boil the pasta according to package directions.
Meanwhile in a large wide deep frying pan sautee the garlic and tomatoes in a little olive oil until tender.
Drain the pasta and toss with the tomatoes, olive oil and garlic.
Add the basil, salt and pepper and
combine well.
Serve with freshly grated Parmesan cheese.


Wine Suggestion: Sangiovese


Cheers!


Lazy Daze

I apologize.
I haven't been posting as often as I should.
You see I am still in holiday mode and we are busy renovating our backyard.

I know, sad excuses.


I made this recipe back in July when the weather was warmer and our barbecue was accessible and not at the far back corner of the yard.
This dish is so easy to prepare and full of Caribbean island flavors. I used large wild brown shrimp here but any raw shrimp will work .
While the shrimp is marinating you can prepare the rice.


So put on a bit of Reggae and enjoy the last few weeks of the lazy days of summer.




Island Grilled Shrimp with Rice and Peas

Shrimp Marinade
  • 1/4 cup of olive oil
  • 4 tbsp each of lime juice and orange juice
  • 1/2 tsp of crushed chili pepper or cayenne powder
  • 1 tsp each of minced garlic, honey and brown sugar
  • pinch of salt
  • 1 pound of large prepared shrimp.
Combine all in a bowl and marinate for 20 minutes to 1 hour.
Cook on a barbecue grill topper until opaque pink color.


Rice and Peas

  • 1 cup of white rice
  • 3 cups of vegetable or chicken broth
  • 1 can of drained rinsed black beans
  • 1/2 tsp of chili powder or jerk spice
In a pot bring the broth and seasoning to a boil add the rice cover reduce heat and cook until rice is tender and broth is absorbed.
Add the beans and mix well.
Serve with grilled shrimp on top.

Wine Suggestion: Gew├╝rztraminer

Cheers!