This summer is almost in the rearview mirror, so I'm spending a lot more time around the grill.
When Charlotte says "Light my fire," I grab...wait that's another post...Ok, I'm back. AHEM...I turn on the grill and grab some chicken.
Since it's a kitchen staple, we keep a Ziplock bag full of grilled chicken breasts in our freezer at all times. Why? After a hard day slaving away in the blogosphere, it's a quick and easy dinner!
If Charlotte wants to whip up some of her famous chicken enchiladas, she's ready to go. It's also great in her spicy chicken cheese dip, grilled chicken salads, chicken spaghetti and even by itself with a side dish of her special Mac & Cheese.
This recipe is super easy and if you know a guy who likes to grill, it's something he can do to help out in the kitchen. Bonus!
With summer in full swing, Bob and I have been scoring plenty of fresh peaches at our local Farmer's Market. They're great on their own and even better in this to-die-for cobbler. Adapted from recipe guru Southern Living, our favorite fresh peach medley is packed with fruit, juice and two layers of crust.
Now, I know what you're thinking: "Sounds yummy but peeling peaches can be a lot of work." But I've got a wonderful trick for you. After rinsing your peaches, dunk them in a pot of boiling water for 30 or 40 seconds. Afterwards, move them to a plate to cool for a few minutes and the skin will slide right off with a little help from a paring knife. Peeling peaches just got a whole lot easier and, even better, you won't waste any of that precious fruit.
Combine peaches, sugar, flour, nutmeg and cinnamon in a large pot. Let mixture sit five minutes then bring to a boil. Lower heat and simmer about 15 minutes until peaches are tender. Turn off heat, add vanilla and margarine, and stir until margarine melts.