Favorite Recipes

anitamargarita_82 · November 2016

I thought it might be fun to start a thread to share our favorite recipes especially with the holidays approaching I can always use a good recipe for something new. This is for Bourbon Peach Cobbler, I found it years ago on food networks website and it's a family favorite that gets wolfed down as soon as it's put out at family gatherings.

Ingredients

8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

mrlight · November 2016

Not a holiday dish, but a good quick (30 min or less) dish. Found in Taste-of-Home Cookbook 2011

Mediterranean Chicken

4 boneless, skinless chicken breasts
1 Tbs. Olive Oil
1 can stewed tomatoes (I usually use diced), do not drain
1 can cut green beans, do not drain
1 cup water
1 tsp. dried oregano
1/4 tsp. garlic powder
1 1/2 cups instant rice
12 pitted Greek olives
1/2 cup crumbled feta

1. In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano, and garlic powder. Bring to a boil; reduce heat. Cover and simmer for 10 minutes.

2. Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until a meat thermometer reads 170 and rice is tender. Stir in olives, sprinkle with cheese. (I usually use more feta cheese and cook it into the rice, so it melts.)