I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…
This is one my favorite times of year. Georgia peaches are in season. It is my favorite fruit. If I am going through Georgia on I 75, I will buy a box at Lanes Orchards. Sweet and juicy, they go with everything. This is a quick cobbler that is a perfect dessert served in mini cast iron pan.
1 Georgia peach
1/2 cup pastry flour
1 tablespoon butter
1/8 teaspoon baking soda
1/8 teaspoon baking soda
3 tablespoons buttermilk
1 teaspoon sugar
1 teaspoon cane syrup
sprinkle of cinnamon
pinch of salt
Begin by cutting butter into the pastry flour. I use a food chopper to make it quick and easy. Pour mixture into a small bowl and add the buttermilk, salt, sugar, baking powder, and baking soda. Combine into a stiff dough.
With a floured rolling pin, flatten to about an eighth of an inch thick. Cut two squares to fit the bottom of your pan.
Chop peach and add cinnamon and cane syrup. Place mixture on top of cobbler bottom. Roll out remaining dough and cut into strips to place on t…
We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.
Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …