Wednesday, August 6, 2008

Peach Pie

I grew up with a peach tree. My sisters and I found this recipe years ago so we could make our own yummy peach pies. It is really yummy. I use the Betty Crocker's Buttermilk Pastry for the pie crust. It is so flaky and easy to handle, for the pie crust challenged like myself.
10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 Tbsp. cinnamon
1 recipe for a 9 inch double crust pie, use your favorite (I used the Buttermilk Pastry found in Betty Crocker's Cookbook- The BIG RED Cookbook)

1. Mix flour, sugar, butter, and cinnamon into crumb stage.

2. Place one crust in the bottom of a 9-inch pie plate. Line the shell with a layer of sliced peaches. Sprinkle some of the crumb mixture on top of the peaches, then put more peaches on top of the crumb mixture. continue layering until both the peaches and the crumb mixture is gone.

3. Top with pie pastry (either a lattice top or covered with some slits cut out for air to escape).

4. Bake at 350 degrees F for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Cashew Chicken Lettuce Wraps

1 1/2 lb. Chicken breast tenders, cut into small bite sized pieces (easier to chop when partially frozen
1/3 cup Mr. Yoshida's Original Gourmet Sauce (I buy it at Costco)
1/8 cup Soy Sauce
1/8 cup Water
2 Tbsp. Oil
1 Tbsp. flour
1- 8 oz. can sliced water chestnuts, drained & sliced into strips
1 cup chopped cashews
1 head of lettuce, seperate the leaves
1 package of Maifun Rice Sticks (found in Asain food aisle), fried according to package directions

1. Place chicken in a bowl with Mr. Yoshida's sauce, soy sauce and water. Mix together and let chicken marinade 15-30 minutes.

2. While chicken marinades cook rice sticks, slice water chestnuts, chop cashews, and prepare lettuce.

3. Put oil in a stir-fry pan and put over medium high heat. When oil is hot place the chicken in the oil with the marinde and cook about five minutes. Then add the flour to the chicken and stir.

4. Mix in water chestnuts and cashews and let it cook a minute or two more.

5. Place chicken on lettuce leaves and top with rice sticks. Serve with steamed white or brown rice.

Saturday, August 2, 2008

Parmesan Chicken

I got this recipe from and it is titled "My Mom's Parmesan Chicken".

It was super yummy. I pounded the chicken out a little before I cooked it but next time I would just like to flatten it out a little more. Super moist and super tasty.

1 (2 to 3 pound) whole chicken, cut into pieces (I used four boneless, skinless breasts)

1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 cup seasoned dry bread crumbs
1/4 cup butter, melted
1/2 cup dry white wine (I used white cooking wine)

Measure salt and pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs into a bag. Shake chicken pieces in bag until well coated.
Oil roasting pan lightly, and arrange chicken in pan. Sprinkle with melted butter or margarine.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, and pour wine over all. Cover, and bake an additional 15 minutes.