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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

Peach season is coming to an end, but you can still find some delicious fruit at the store. This recipe is perfect for any slightly firm peaches. Fresh off the grill, this dessert gives you the flavor of a homemade cobbler, without the crust. Ingredients: 2 large peaches cubed 1 tablespoon cane syrup 1 1/2 teaspoon brown sugar 1/4 teaspoons molasses 1/4 teaspoon cinnamon pinch of salt Begin by soaking bamboo skewers in water for a half an hour. This keeps the bamboo from burning. Skewer the peach cubes. Combine all the above ingredients and brush glaze over peach cubes. Lightly spray all sides with cooking spray. Place on a preheated  350 degree grill. Grill about 5 minutes each side, or until grill marks appear.  Remove from heat, allow to cool, and enjoy. For a more savory dessert, drizzle lightly with balsamic glaze after grilling.

It's hurricane season here in Florida, that means eating down the freezer so you have limited loss during an extended power outage. While at work the other day, I was in the meat department where one of my co-workers was putting together ready- to- cook, slow cooker Italian beef. A search of the freezer revealed a chuck roast perfect for creating some delicious beef sandwiches. Growing up outside Pittsburgh, I have eaten my fair share of Italian beef sandwiches, and everyone had a different recipe. Here is my version. Ingredients: 1 two pound chuck roast 2 cups low sodium beef broth 1-8 ounce can no salt added tomato sauce 2 packages Herb-Ox no salt beef broth 1/2 cup mild banana peppers 1/4 cup of banana pepper juice 4 cloves garlic 1 teaspoon onion powder 3 tablespoons Italian seasoning I didn't have time to defrost the roast, so this is the perfect job for the electric pressure cooker. Combine all the ingredients in the cooker pot, close the lid a

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. Ingredients: 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 o

After being impressed with the turkey breast cooked in my new pressure cooker, I decided to experiment. I was going to smoke a pork roast, but the rain created other plans. Although I am told it makes incredible ribs, the purist in me says they need to go on the smoker.  After a quick trip to the store, I decided beef stew would be a great dinner. As with most of my recipes, this is a reduced sodium recipe. Ingredients: 1 1/2 pounds stew meat 1 medium Vadalia onion diced 6 potatoes diced coarse 1 cup baby carrots 4 cups reduced sodium beef broth 3 packs Herb-Ox no salt beef bullion 2 tablespoons flour 1 tablespoon butter 2 cloves garlic 1 tablespoon sun-dried tomato paste Begin by coating the meat with flour. I use a large bowl and toss until covered. If the beef is not totally covered don't worry, the flour will help to slightly thicken the broth. Brown the meat with melted butter, either with the saute setting, on in a skillet on the stove, stirring fre

In Florida, it's always grilling season. The weather never gets cold enough to close up the grill. It's used year round, except during a hurricane. It does, however, becomes the main cooking source after a storm. This recipe takes advantage of fresh Georgia peaches, but during the off season you can use frozen. Ingredients: 1 rack of baby back ribs 2 tablespoons of your favorite rib rub 2 fresh peaches diced (about 1 cup) 1/2 teaspoon paprika 1 tablespoon Frank's Red Hot wing sauce 1 teaspoon minced garlic 1/4 cup Frank's Red Hot Sweet Chili sauce 1 teaspoon peach infused white balsamic vinegar 1 tablespoon olive oil In a small sauce pan combine peaches, paprika, hot sauce, garlic, vinegar,olive oil and sweet chili sauce. Bring to a low boil, and cook until peaches start to break down. Blend well with an immersion blender. Allow to cool. Rinse ribs and pat dry. Add rub, wrap ribs in plastic wrap, and  refrigerate for an hour. Rem

Living in Florida, we have access to lots of fresh fruits and vegetables. We have several seasons of great produce. Strawberry season just ended, and peaches are just coming to the market. My wife came home with a half dozen, after a trip to the produce stand. This is a quick recipe that is great for pancakes and waffles. It also pairs well with 4Rivers bourbon maple syrup, for those lucky enough to have a smokehouse near you. (For the record, I am not connected in any way with 4Rivers.) Ingredients: 3 ripe but firm peaches 1/4 cup water 1/8 teaspoon cinnamon dash ginger dash nutmeg Start with the peaches. The ones I have are slightly smaller than usual. Simply peel, remove the pit, and dice into small pieces. Add water and bring to a boil. Reduce heat, and add the spices. Simmer until the fruit softens and the water reduces to a thick syrup. Remove from heat. I like to add a drizzle of syrup, a heaping spoonful of peaches , and a dollup of whipped cream.