Georgia Peach Pie

I love pie, me-oh-my, I love pie.

I guess you could use peaches from anywhere but, seeing as how I’m from Georgia, I have to use Georgia peaches. It’s the law.

Seriously though, I really do like pie alot. I haven’t met one that I didn’t like. I’m not saying there isn’t one out there, but I haven’t come across it yet. I love pumpkin pie for thanksgiving, apple pie in the fall, peach pie and cherry pie in the summer. It’s all good. I do prefer to use fresh fruit, not that canned crap. And I’m just going to pass right over that premade crust vs. homemade crust issue if it’s all the same to you guys.

You will need:

1 batch of your favorite pie crust recipe or premade pie crusts. Enough for two, this is a double crust pie.
1 egg, beaten
6 cups sliced peeled peaches
Juice of 1 lime
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Preheat oven to 450 degrees.

Toss the peaches with the lime juice and then drain off excess lime juice and peach juice.

Mix together the flour, sugar, cinnamon, nutmet, and salt. Then combine with the peaches.

Line a 9 inch pie plate with one pie crust and brush the entire thing with egg.

Pour the peaches into the pie pan, dot with the butter and top with the other pie crust. Pinch the edges, cut a few slits and brush the top with egg.

Bake in preheated oven for 10 minutes and then reduce heat to 360 degrees and bake for another 30 -35 mintues.

Let cool then serve.

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Italian Sausage and Cabbage (with potatoes)

Another tried and true recipe. Another “I don’t really have exact measurements” recipe. Sorry.

You will need:
Italian sausages (1 or 2 packs, depending on how many people you are feeding)
1 large, dense head of cabbage
4 medium red potatoes
salt and pepper
Olive oil

Drizzle a little olive oil in the bottom of a pot. Brown the sausages over medium with the lid on until brown. Remove the sausages from the pot. Slice up the cabbage like you were making very coarse coleslaw and don’t forget those dark outer leaves. They have a lot of flavor and vitamins. Wash and slice the potatoes in half. Pour about two cups of water in the bottom of the pot, then add the potatoes and cabbage and top with the sausages. Cover and cook on medium. In 10-15 minutes check the pot. The cabbage should have cooked down. Add salt and pepper and stir it up. Cover and continue to cook until the cabbage is soft.

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Why I Have Been a Bit AWOL

I just became an Aunt for the first time. This is my brother’s new son, Colt.

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Baked Chicken

It’s simple and easy. It’s the fall-back main dish in my house. It’s baked Chicken.
There are probably hundreds of ways to bake a chicken. Hundreds of ways to flavor them and things to flavor them with. Hundreds of different viewpoints about what temperature to bake them at and for how long. So I will not say “this is the world’s best baked chicken” but it’s the way I bake it and I’m pretty happy about it.

You will need:

A chicken – Duh
Olive oil
Greek seasoning

Now, I’m about to impart on you guys a secret. The secret, as I see it, of a good baked chicken.

Wait for it . . . . . . . . . . .

    Get a small chicken.

(You guys better be glad I don’t know where you live or I might have to kill you.)

With a large bird you sometimes end up overcooking the meat near the outside while waiting for the meat near the inside to cook. You end up with dry, tough breast meat. Ick. I try to get a bird that weighs as close to 3 lbs as I can. This sometimes means you can find me bent over, digging though an entire bin of whole chickens. (That’s a lovely mental image.) I’ve even asked people in the meat department if they had smaller birds in the back when there wasn’t anything under 5 lbs to be had. I usually won’t buy anything over 4 lbs.

Anyway, about baking that chicken.

I like to rinse the bird with cold water first. Depending on the source you get your info from that may or may not make a difference. I’m going to continue to do it if it’s all the same to you. 😉

Now we come to the part that my mom and I differ on. Nothing like coming to blows over but she has given me the silent treatment a couple of times. (Not really.) She seasons the bird and then rubs it with olive oil. She says it makes the seasoning stick. I think that’s bull and you end up rubbing the seasoning off. I like to rub the bird with olive oil and THEN season it. I think it gives you a crispier skin. And since this is my blog I’ll rub with olive oil first if I dang well want to.

I like to bake my birds on a baking pan. One of those two layered pans where the top layer has slits in it and the bottom layer can catch the oil. I call it a baking pan but it might have some other name.

I cook them at 350 degrees for 1 hour and 30 minutes.

I might be able to bake a chicken but I can’t cut it up to save my life. I mean look at that!!! I massacred that thing.

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Crazy Face

My dog has problems. Seriously, was this necessary?

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Garlic Butter Green Beans

This is one of my fall back sides. If I’m cooking something and can’t figure out what to make to go with it this is always and option. And it’s super easy and super good to boot.

You will need:
2 bags of greens beans. (I had already opened one when I remembered to take the pic.)
Butter
½ tsp minced Garlic
1 small onion or 1 medium shallot
Salt and pepper

Boil green beans in water until they reach the desired consistency. While the beans are cooking dice the onion/shallot finely. When the beans are done, drain them in a colander in the sink. Don’t rinse with cold water.

In the pot that you boiled the beans in melt as much butter as you would like. I usually end up using about 2 tbsp of butter. Add the onion/shallot and stir constantly until the butter just barely begins to brown. Add the garlic and sauté for about 30-60 seconds more. Remove from heat. Add the drained beans to the pot and toss with the butter and salt and pepper and serve.

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Red Beans and Rice

As I was growing up my family moved around a bit. No, neither of my parents were in the military. My dad worked for a government agency and as he got promoted we moved to different locations. We ended up living in Louisiana, south of New Orleans, for about 8 years. From this my family got a lot of Creole influences and dishes in its cooking. This is one of those dishes.

You will need:
1-2 lbs smoked sausage
7 cups water
1 stalk celery, diced
1 whole onion, diced
1 lb bag dried red beans
2 cloves garlic, minced
Salt and pepper

When I cooked this recipe this time I used a combination of smoked sausage and hog jowl because I had some jowl left over from making the turnip greens. If you do this just cut back on the amount of sausage you use to allow for it.

Slice the sausage down its length and then cut into ½ inch half coins. If you are also using hog jowl cut it up into small chunks. Boil all the meat in the water for a few minutes as you dice the celery and onion.

Add the celery, onion, beans, garlic, and salt and pepper to the water and cook at a low simmer for 4-5 hours or until the beans are done and the water has reduced. Check it every once in a while to give it a light stir and to make sure all the water hasn’t cooked away.

Serve over rice.

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