BBQ chicken and peach slaw

• 5 tablespoons olive oil, divided
• 2 tablespoons sherry vinegar
• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon kosher salt, divided
• 1 1/2 cups sliced fresh peaches (about 2 medium)
• 1 (12-oz.) pkg. broccoli slaw
• 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
• 1/4 cup barbecue sauce
• 1 tablespoon chopped fresh chives
• 1 ounce feta cheese, crumbled (about 1/4 cup)
• 2 center-cut bacon slices, cooked and crumbled

How To Make It:

1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.

Enjoy!

Cherry Tarts

Would you like to impress your guests with a homemade crust that’s buttery and tender?  Then this  one’s for you.  And if you would like to make your own cherry or strawberry filling I think you’ll like  this recipe as well.  Enjoy!



Cherry tart filling:

1 cup sugar
1/3 cup cornstarch
1 1/2 cup water
3 cup pitted cherries
1 T butter
1/2 tsp. lemon juice 

1. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 3 cup fresh fruit, reduce heat, and simmer 10 minutes. Stir in the butter, and pour over  French toast, pancakes or even ice cream.  optional:  Add 1 to 2 drops red food coloring for more color if the strawberries are not super red. That's an option.

Note:  If you want to make a sauce instead of a pie filling use this recipe:

1 cup sugar
2 T cornstarch
1 cup water
1 cup strawberries, blueberries, cherries or fruit of choice
1 T butter
1/2 tsp. lemon juice (optional)
1 to 2 drops food coloring (optional)

   THE ABOVE IS USING PINEAPPLE 
The crust (no rolling of dough necessary).  Pinch off  a piece of dough and press firmly in muffin cup.  This recipe will make 6 large muffin cup tarts. Fill each cup with about 2 T fruit filling.



Crust was easy.

 1/2 cup softened butter, 1/3 cup sugar, 1 tsp. Vanilla and 1 1/4 to 1 1/2 all purpose flour.  I used my mixer to incorporate dough ingredients.  I also used a large un- greased  muffin cup pan for the tart shape. Fill half of cup with cherry filling and...

Bake at 325 degrees approximately 30 minutes.  Allow to cool about 10 minutes and gently loosen edges and they will remove easily. Yummy!  Taste tested....😋

Yum Yum Cake

10/7/11

Years and years ago I made this and almost forgot about how easy and yummy(I guess this is how it got its name) this dessert is..Using a cake mix and some toppings you can serve a number of people and have leftovers...  Enjoy!! Happy Baking 

1 yellow cake mix (make according to directions)
Cookie sheet( I used a large cookie sheet) 12 x 17 3/4
Bake 350 degrees approximately 20 minutes
Bake and Cool

Topping
1 large container Cool Whip
1- 8 oz. cream cheese
4 oz. vanilla instant pudding
2 cups milk (I used skim and it worked out fine)
1 large can crushed pineapple drained

Beat all ingredients except crushed pineapple for alt least 5 minutes until smooth. Set aside

Spread crushed pineapple on cooled cake..then top with Cool whip, cream cheese, instant pudding mixture.  Refrigerate until ready to serve..

Optional coconut, chopped nuts.. Note:  You may want to toast the coconut..I didn't though.

It's ready to serve...I may serve some fresh fruit with it..We'll see.

Top with the whipped topping mixture and Refrigerate for several hours to set.

10/7/11



.

Another one of my favorite Salads!! Asian Pasta Salad

Winter, Spring, Summer or Fall I love this easy to make salad with an Asian Flair.

6/27/23

I added (1) tablespoon of paprika to this salad today and it definitely enhanced the flavor.  Note: I was looking for a dressing such as a “sesame ginger” but used an Asian dressing that I thought was too sweet. The paprika balanced the flavor better imo.

               Before adding paprika.   5/26/2023 updated 

Yesterday I stopped by at at food specialty store on my way to visit some friends..I couldn't resist buying one of their specialty pastas and also a small amount of an appealing pasta salad they had already prepared.. It was really good and today I couldn't wait to try to duplicate it.. I added my touch to it and decided to try what I thought might be the type of salad dressing that they used..Here is my version of that salad.  Both my hubby and I loved it..I made enough for two generous servings and that was our dinner tonight...Delightful! 

Asian Pasta Salad

I thought the asparagus was a nice touch! 4/4/18

Tossed and ready for the asparagus

1 roasted red pepper chopped ( roasted while pasta was cooking)

2 large scallions(green included)sliced

2 cloves minced garlic

½ tsp. Dried cilantro

¼ tsp. Red pepper flakes

½ tsp. Sugar

8 oz. Orecchiette pasta (or  small pasta of choice)

½ bottle Asian Ginger Vinaigrette( store bought) Brand name  All natural Cookwell & Co.

 1 cup roasted asparagus (roasted with some olive oil, salt and pepper)(stems removed) optional

8 oz. Small cooked shrimp

Cook pasta according to directions.  Rinse and drain well.  Roast asparagus and red pepper with slight amount of olive oil, salt and pepper.  Toss pasta, chopped roasted red pepper, scallions, red pepper flakes, sugar and cilantro with Asian Ginger Vinaigrette.. Add shrimp.. Top with  Roasted Asparagus!  Delightful!!

Happy Cooking from my kitchen to yours,

9/2/12
1/4/13

Easy Fruit Cobbler from my kitchen to yours :)

Cherry, Blueberry, Pineapple, Apple, Peach there are no limits when it comes to fruit cobblers.  In the summer I make cobbler with fresh fruit and thicken it slightly but when fall and winter come upon us and I feel I want a nice comfort food dessert it usually is a cobbler that I make.

My easy recipe below is one I have used over and over.  You could substitute Bisquick to make it even easier but my pantry has the staples I need for this recipe.  Enjoy!  

6/12/17

 

Apple Cobbler

1-21 oz.  can pie filling or topping (today I'm using cherry)
 ¾ cup flour

1 tsp. baking powder

½ tsp. salt
1/2 cup sugar

1 egg

¼ cup milk

½ tsp. vanilla extract

6 tablespoons butter, melted

In a large bowl place melted butter, egg , sugar and vanilla. Stir or whisk until blended.  With a large spoon add flour, salt, baking powder while slowly adding milk. Drop by heaping tablespoons onto pie filling.

 In a lightly buttered  13x9 inch baking dish place pie filling.  Top filling with 5 or 6 heaping tablespoons of batter.  Bake 25 to 30 minutes at 375 degrees or until top is golden brown.  Cool 5 minutes and serve warm with vanilla ice cream(yummy) if desired.

11/9/13