Recipe of the Week – Fresh Peach Crisp

From the Dessert Collection at emealsforyou.com

Fresh Peach Crisp

Fresh Peach Crisp

We are still in NJ so it is only natural that I headed off to the Farmer Market to see what the local farmers have brought to market.  You can’t spend time in NJ in the summer without the great tomatoes, corn and peaches.  The peaches were a little on the unripe side but as I was going to bake them it proved to be no problem.

There is nothing better than to end a good meal with some peach crisp and maybe a dab of ice cream on the side.

Fresh Peach Crisp

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dessert
Meal: other (General)
1 spritz PAM
2.5 cups flour, all purpose, divided
2 cups sugar, granulated
3 lb peaches, fresh
0.5 cup sugar, brown
1 Tb cinnamon. ground
4 Tb butter, salted
1 Tb sugar, finishing

Spray bottom of 10 X 10 baking pan with PAM; mix 1/2 of the flour and 1/3 of the sugar together. Sprinkle enough in pan to cover bottom about 1/2 “ thick. Peel peaches and cut into slices, mix with brown sugar and arrange evenly around pan. Mix remaining flour and the remaining sugar together, cover top with remaining flour/sugar mixture. Sprinkle top with cinnamon. Cut butter into small pieces and dot top of crisp. Sprinkle top with the finishing sugar. Bake @ 350 degrees for about 40 minutes or until the top is golden brown and crunchy.

You can find several more great peach desserts at emealsforyou.com.

 

 

July 27, 2015 at 7:12 am Leave a comment

Recipe of the Week – Stuffed Mini-peppers

From the Appetizer Collection at emealsforyou.com

Stuffed Mini-peppers

Stuffed Mini-peppers

We are still in NJ and I am still trying new ideas out for our appetizers in Charleston.  These tri-color peppers make the ideal appetizers, not only do they taste great but the colors lend a festive theme to your table.

Quick and easy, give these a try; who doesn’t like sausage and peppers.

Stuffed Mini-peppers

Recipe Summary
Complexity: Easy
Serves: 6
Category: Appetizer
Meal: other (General)
12 small mini tri-color peppers
3 Tb olive oil, divided
2 medium shallot, minced
2 cloves garlic, chopped
4 oz sausage. sweet pork
3 Tb cheese, Romano, grated, divided
1 pinch salt and pepper to taste

Cut the peppers lengthwise and remove any seeds. Mix with 2 Tb of the oil and place in a 350 degree oven for 10 minutes until softened but not brown. Meanwhile in a sauté pan add the remaining oil, shallots, garlic and sausage and sauté until lightly browned and the sausage is cooked through. Add 2 Tb of the Romano and stir. Add salt and pepper to taste. Remove the peppers from the oven, stuff with the sausage mixture, sprinkle with the remaining Romano and return to the oven to heat through. Serve warm or at room temperature.

 

Many, many , more great entertaining ideas over at emealsforyou.com.

July 21, 2015 at 9:02 am Leave a comment

Recipe of the Week – Wild Mushroom Bruschetta

From the Appetizer Collection at emealsforyou.com

Wild Mushroom Bruschetta

Wild Mushroom Bruschetta

I am getting ready for our annual trip to Charleston and have been developing some recipes for the trip.  As we always have 3 – 4 appetizers a night, my main efforts have been to create some interesting dishes that the group hasn’t seen yet.  This bruschetta is easy to make and takes very little time.  The perfect fit for our evening cocktail hour.

Use whatever mushrooms you have. Enjoy!

Wild Mushroom Bruschetta

Recipe Summary
Complexity: Easy
Serves: 8
Category: Appetizer
Meal: other (General)
2 Tb mushrooms, wild, dried
0.5 cup wine, dry white
5 Tb olive oil, divided
1 cup mushrooms, sliced
0.5 cup mushrooms, shitake
2 cloves garlic, minced
2 medium shallot, minced
0.5 tsp thyme, dried
1 medium baguette
1 Tb oil, olive
1 pinch salt and pepper to taste
2 Tb cheese, Romano, grated

Place the dried mushroom and the wine in a coffee cup and heat in microwave for 30 seconds to rehydrate. Chop rehydrated mushrooms. Place 2 Tb of the oil in a sauté pan on medium heat, add the sliced mushroom, shitake mushrooms (sliced) and sauté for 3 minutes, adding the remaining oil as needed. Add the wild mushrooms and the wine to the pan, add the garlic, shallots and thyme and sauté until tender. Add salt and pepper to taste.

Cut the bread lengthwise, drizzle with oil and place in a 350 degree oven until just lightly browned. Remove from the oven, spoon the mushrooms evenly onto the bread, sprinkle with Romano cheese, return to the oven to heat, cut into pieces and serve.

More great and easy appetizers over at emealsforyou.com.

July 13, 2015 at 8:21 am Leave a comment

Recipe of the Week – Beef Rouladen

(From the  Beef Entrée Collection at emealsforyou.com)

Beef Rouladen

Beef Rouladen

We are back from NJ and our  plan is to return on Sunday for 3 – 4 weeks to assist a relative with some rehab after surgery.  As we always arrive just before dinner, or as my mother-in-law calls it, cocktail hour; we will bring dinner with us and reheat it.  We usually bring Chicken Piccata but I thought we would mix it up a little and do the Beef Rouladen.  They can be frozen and then reheated and served for a great meal with the minimum amount of work after the 9 hour drive.

We will be serving this with spaetzle, so I guess I will need to make a strudel for dessert.

Beef Rouladen

Recipe Summary
Complexity: Easy
Serves: 4
Category: Beef Entrée
Meal: Beefy (Share-a-Meal Plans)
8 slices beef, eye of round
2 Tb mustard, dijon
8 slices bacon
1 large onions, sliced
8 slices dill pickle slices
3 Tb flour
1 pinch salt and pepper to taste
2 Tb oil, olive
6 oz water
1 12 oz can beef consommé
1 dash paprika, sweet

Slice beef cross-grain into ¼” thick slices. Place in baggie
and pound until 1/8” thick. Remove from baggie and spread
each slice with mustard. Place one slice of bacon on top
along with 1/8th of the onions and a pickle slice. Roll up
lengthwise and place a toothpick through the beef at each
end. Roll in flour seasoned with salt and pepper. Sauté in oil
until lightly browned. Place in oven-proof dish, pour
consommé and water over the top, sprinkle with paprika and
simmer in 300 degree oven for 1 hour. Remove roulades to
serving platter and pour remaining juices over the top.

Note: Place eye of round in freezer for 1 hour prior to slicing
to make it easier to slice.

Get the spaetzle and strudel recipes along with 600 more at emealsforyou.com.

July 6, 2015 at 1:08 pm Leave a comment

Recipe of the Week – Veal Chops with Garlic and Mushrooms

(From The Other Meat Collection at emealsforyou.com)

Veal Chop

Veal Chop

We are back in NJ for a long visit.  Wanting to start things off with a bang we decided to up the ante a little and make veal chops.  A little on the pricy side but worth the effort, these are delicious.  I have taken the idea for the recipe from some business trips long ago to Southfield, Michigan where I would check in to the Embassy Suites and order room service after a busy day.  In no time the knock on the door brought a wonderful veal chop and two Heineken beers.  Now that was just what I needed to refresh and prepare for the next busy day.

Splurge on yourself and make this great recipe, your day will be refreshed as well.

Veal Chops with Garlic and Mushrooms

Recipe Summary
Complexity: Easy
Serves: 2
Category: The Other Meat Entrée
Meal: Sunday Supper (Quick Meals Planner)
1 tsp lemon pepper
2 medium veal chops
1 Tb oil, olive
3 cloves garlic, minced
6 medium mushrooms, sliced
1 Tb lemon, juice of
3 oz chicken broth
2 Tb butter, salted
1 pinch salt and pepper to taste

Spread pepper over chops; heat an ovenproof pan on stove, brown chops. Place in preheated 400 degrees oven. Cook for 12-15 minutes. Remove pan from oven, remove chops to platter. Put oil in pan, add mushrooms, sauté for 2 minutes, add garlic, sauté for 2 more minutes. Deglaze the pan with lemon juice, add chicken broth and butter. Spoon over chops and serve.

More tasty and less expensive ideas over at emealsforyou.com.

 

June 29, 2015 at 8:06 am Leave a comment

Recipe of the Week – Buffet Chicken with Wild Mushrooms

(From the  Chicken Entrée Collection at emealsforyou.com)

Buffet Chicken with Wild Mushrooms

Buffet Chicken with Wild Mushrooms

Here is another of the recipe we have had on site for a long time but didn’t have a photo of the finished product.  We had a pot luck dinner with our community group on Saturday and I thought this would be just the right recipe to take.  It is always delicious and feeds a large crowd.

If you are looking for a great brunch entrée that is easy, economical and really good, give this a try.  Serve over some homemade noodles or as we did, over dumplings.  The best chicken and dumplings the South has ever seen.

Buffet Chicken

Recipe Summary
Complexity: Easy
Serves: 8
Category: Chicken Entrée
Meal: other (General)
3 lb chicken breasts, boneless, skinless
3 Tb oil, olive
8 oz mushrooms, sliced
2 Tb lemon zest, finely chopped
1 large lemon, juice of
1 12 oz can soup, cream of mushroom
1 12 oz can chicken broth
3 Tb flour, all-purpose
6 oz wine, dry white
3 Tb mushrooms, dried black chantrelle
1 tsp parsley, flat leaf, chopped
1 pinch salt and pepper to taste

Cut breasts into bite sized pieces. Heat oil in a pan, brown chicken and add button mushrooms, sauté for 3 minutes. Add lemon zest, lemon juice, can of cream of mushroom soup and stir. Add flour to the chicken broth and mix, add to pan and stir. Add the dried chanterelles to the wine and let sit for 5 minutes. Remove chanterelles and chop into pieces, add to the pan along with the wine. Simmer for 20 minutes on low heat. Add chopped parsley and salt and pepper to taste.

Serve over hot noodles.

Find this and many more great recipes at emealsforyou.com.

June 22, 2015 at 1:53 pm Leave a comment

Recipe of the Week – Chicken and Broccoli Stir-fry

(From the  Chicken Entrée Collection at emealsforyou.com)

 Chicken and Broccoli Stir-fry

I was going over the 600 or so recipes on our online cookbook the other day and found a few that didn’t have photos of the finished product.  Sometimes, in my haste to get the food to the table quickly, I forget to take a photo to show you what the dish is supposed to look like.  This is the case with this stir fry; somehow it got devoured before we took a picture.

We were looking for something easy for dinner last night and this seemed like a good way to go.  Easy, inexpensive and really good, three reason for you to give it a try.  See, this time we remembered the photo.

Chicken and Broccoli Stir-fry

Recipe Summary
Complexity: Easy
Serves: 4
Category: Chicken Entrée
Meal: Meeting Night Rush (Quick Meals Planner)
12 oz pasta, farfalla
2 large chicken breasts, boneless, skinless
4 tsp oil, olive
8 oz broccoli, spears
8 medium mushrooms, sliced
4 cloves garlic, chopped
1 medium lemon, juice of
0.5 cup chicken broth
2 Tb cheese, Romano, grated

Cook pasta in salted water. Cut chicken into bite size pieces, heat olive oil in a pan, add chicken, broccoli and garlic and sauté until the chicken is done. Add mushrooms, lemon juice and chicken broth and simmer for 3 minutes. Add pasta to pan and stir. Plate and sprinkle with Romano cheese.

More easy and great tasting recipes and meal plans at emealsforyou.com.

 

June 15, 2015 at 11:13 am Leave a comment

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