Ingredients

• 2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
• 2 tablespoons all-purpose flour
• 3 tablespoons brown sugar
• Wonton wrappers (1  12 oz. pack should do it.)
• Canola or vegetable oil, enough for about 1” of oil in your pan
• Powdered sugar for sprinkling

Instructions

1. Slice up the peach and toss in a large bowl with flour and brown sugar.
2. Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.
3. Using your finger or pastry brush, wet the outside edge of the wonton wrapper.
4. Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.
5. Heat 1” of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.
6. Sprinkle with powdered sugar.
7. Let cool ever so slightly and enjoy!
8. Makes about 50-55 wontons.

Mexican Stuffed Peppers with Quinoa & Black Beans

Cajun Chicken Alfredo

http://comfortablydomestic.com

Serves 6

4 small boneless skinless chicken breasts (about 1 ¼ lbs.)

1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)

2 Tbs. butter, divided

1 Tbs. olive oil (or more if needed)

2 garlic cloves, minced

1 C. (1/2 pint) grape tomatoes, halved

¼ C. dry white wine (or chicken broth)

1 ½ C. heavy cream (or half-and-half)

1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)

3 oz. herbed goat cheese, crumbled

1 tsp. kosher salt (or more, to taste)

1/2 tsp. ground black pepper (or more, to taste)

1 pound cooked fettuccini

Pinch of ground nutmeg, for serving

Chopped parsley, for serving

1. Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.

For Chicken:

1. Rinse chicken breast in cool water, and pat dry.
2. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
3. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
4. Preheat oven to 350 degrees F.
5. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
6. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
7. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
8. Remove chicken from the oven and thinly slice against the grain; set aside.

For Sauce:

10.  If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.

11.  Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)

12.  Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)

13.  Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.

14.  Add the salt, pepper, and the remaining tablespoon of butter.

15.  Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.

16.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

17.  Pour the fettuccini onto the sauce, and top with the sliced chicken.

18.  Toss the pasta and chicken into the sauce with tongs, until well combined.

19.  Turn tossed pasta into a large serving bowl.

20.  Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

21.  Serve immediately.

Kung Pao Chicken

• 2 tablespoons dark sesame oil
  
• 1 cup chopped onion
• 2  garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1/2 teaspoon bottled minced ginger
• 1  to 1 1/2 teaspoons crushed red pepper
• 1 cup thinly sliced red bell pepper (about 1 large pepper)
• 1 cup snow peas, trimmed
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

1. 1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. 2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

Directions:
Preheat oven to 375 degrees F.
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F for 45 minutes.

Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa

• 1  mango, peeled and finely chopped 
• 1/2  avocado, finely chopped 
• 1/4 cup finely chopped red bell pepper 
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 pounds unpeeled large raw shrimp
• 1  red onion, cut into 1/4-inch-thick slices
• 2 tablespoons olive oil
• 3 tablespoons Jamaican Jerk Rub

Preparation

1. Combine first 7 ingredients in a medium bowl, and set salsa aside.
2. Peel shrimp, leaving tails on; devein. Toss shrimp and onion with oil in a large bowl, sprinkle with Jamaican Jerk Rub, and toss to coat. Grill shrimp and onion over medium-high heat (350° to 400°) 6 minutes, or just until shrimp turn pink, turning once. Chop onion and add to salsa mixture, stirring gently. Serve shrimp with salsa.

lojack21:

Braised brisket with mashed potatoes and gravy (with mushrooms in the gravy). All homemade, of course. (Taken with instagram)

I am reblogging this from my personal blog.

This was a super tasty dinner tonight. 

• Heat a cast iron skillet with a small amount of oil
• Season the brisket with whatever seasoning you choose
• Sear each side of the brisket (about two minutes a side depending on the size of the meat)
• I set my crock pot on low for 2 hours
• Add 2 cups water and 3 cubes beef bouillon (or use beef stock if you have it)
• Add meat to crock pot and let cook

To make the gravy

• While meat is cooling, remove 2-3 ladles full of the broth from the crock pot (depending on how much gravy you want to make, is how many ladles you will need) and into the cast iron skillet
• Turn stove on about medium heat
• Add a couple tablespoons of flour and whisk until desired thickness
• I might add that I added some of my Dad’s secret seasoning to give it some spice and a more rounded flavor.

The mushrooms were a last minute add that I cut and threw in the gravy while I was mashing the potatoes.

And of course, make your mashed potatoes however you please.  I made these a little drier since I was smothering them in gravy.

Sweet Corn Fritters with Jalapeno Whipped Cream

Jalapeno Whipped Cream

1 cup heavy cream

2 jalapenos (1 seeded, 1 not), cut in half

1 tablespoon powdered sugar

The night before, add heavy cream and jalapenos to a bowl, muddle with a muddler or something like a fork, and let soak until you’re ready to serve. Before serving the fritters, strain cream through a fine mesh strainer to remove any seeds and add it to the bowl of your electric mixer. Beat cream on medium-high speed until peaks form, then add in sugar and beat until thicken. Keep cold in the fridge until ready to serve.

Brown Sugar Tequila Syrup

3/4 cup loosely packed brown sugar

1/2 cup tequila

1/4 cup water

Combine all ingredients in a small saucepan and bring to a boil. Let boil for 1-2 minutes, then reduce to a simmer and stir until somewhat syrupy, about 5 minutes. Remove from heat and let sit at room temperature – syrup will thicken more here.

Sweet Corn Fritters with Chopped Strawberries + Pineapples

serves 2-4

2/3 cup chopped strawberries

2/3 cup chopped pineapple

1 1/4 cups sweet yellow corn

2/3 cup all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

5-7 ounces canned coconut milk

oil for frying

Combine strawberries and pineapple in a bowl and let sit at room temperature until ready to serve. Add flour, sugar, baking powder, salt and 1/2 cup corn to a food processor. Pulse until somewhat blended, then transfer mixture to a mixing bowl. Stir in remaining corn and coconut milk, mixing until a batter forms. You want it to be similar to pancake batter, so if a bit more coconut milk is needed, add it!

Add oil to a medium-sized saucepan until it is 3-4 inches deep. Heat the oil to 350 degrees F, then spoon 2-3 fritters worth of batter (I used an ice cream scoop) into the oil. Fry for 1-2 minutes, then lightly flip with fry a few more minutes until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Serve with whipped cream, strawberries and pineapple, and a drizzle of tequila syrup.

P.S. brown.sugar.tequila.syrup. What?

Culinary school, that’s awesome!  So glad to have a future chef following!

Philly Cheesesteak Sloppy Joes

• 1 lb. ground beef/sirloin
• 1 onion, chopped
• 1/4 c. steak sauce
• 1 c. beef stock
• 1 green pepper, chopped
• 1 pkg. sliced mushrooms
• Provolone cheese, cut into slices or pre-sliced
• Salt & Pepper to taste
• Buns/Rolls

Preheat broiler.

In large skillet over medium-high heat brown the ground beef/sirloin, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don’t burn!

Place a scoopful of the meat on the bottom half of the bun, drizzle with additional steak sauce and place cheesy bun on top! Delish!