Fresh Georgia Peach Ice Cream

INGREDIENTS
2 cups finely chopped ripe peaches, peeled if you prefer

1-1/4 cups sugar

Juice of 1/2 lemon

2 large eggs

2 cups heavy or whipping cream

1 cup milk

DIRECTIONS

1). Combine the peaches, 1/2 cup sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. 

2). Remove the peaches from the fridge and drain the juice into another bowl, saving the juice. Return the peaches to the fridge. 

3). Whisk the eggs in a bowl until light and fluffy. Whisk in remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Pour in the cream and milk and whisk to lend. Add the peach juice and blend. 

4). Transfer the mixture to an ice cream maker and freeze rolling the manufacturer's instructions. 

5). After the ice cream stiffens, (just 1-2 minutes before it's done), add the peaches, then continue freezing until the ice cream is ready. 

Cream base is from Ben & Jerry's Ice Cream Recipe Book

No-Pectin Honey Peach Jam

INGREDIENTS:
6 pounds peaches
1/4 cup freshly squeezed lemon juice
4 cups sugar
Squeeze of Honey (save for last)
DIRECTIONS:
1) Peel and pit the peaches, roughly chop and place in a large pot. Add the lemon juice and mash them together with a potato masher to desired consistency.

2) Stir in the sugar and bring to a boil over medium heat. Continue to boil, stirring frequently, until the jam reaches about 210-220 degrees F and thickens, about 25-30 minutes (I didn't measure the temperature. I just boiled the jam until it looked good). In the last 1-2 minutes, I squeezed in about 2 tablespoons of honey.

3) Ladle the jam into sterilized jars and either cool and refrigerate/freeze or process in a boiling water bath for
10 minutes.

Original from HGTV Gardens

Peach Tarte Tatin (Modified)

It's peach-picking season here in St.Louis and the kids and I picked 20 lbs in early August. This is one recipe where we put them to good use!

INGREDIENTS
6 tablespoons butter
4 peaches, pit removed, sliced
2 teaspoons vanilla
1/3 cup sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 Pie Crust (or Pastry dough)

DIRECTIONS
1) Preheat oven to 375.

2) Heat a small saucepan or skillet, add butter unitl melted. then add sugar, vanilla, lemon, salt and stir until combined. sugar should dissolve nicely.

3) Layer the peach pieces in a circle in the pie crust, working from the outside in then pour sugar mixture over the peaches.

4) Place in oven, cook for 30 minutes until it's bubbling in the middle and the crust is golden brown. Let sit for 5 to 10 minutes.

Adapted from www.sassyeats.com

Honey Mustard Chicken

Ingredients

• 8 chicken thighs, skin removed
• 2 tablespoons butter
• 1 shallot, thinly sliced (or red onion)
• 2-3 garlic cloves, minced
• 1 cup apple cider vinegar
• ½ cup chicken broth
• 2 tablespoons honey
• 2 tablespoons yellow mustard
• 2 tablespoons sour cream

Instructions

1. In a large skillet, over medium-high heat, melt your butter
2. Add chicken thighs, and cook for about 5 minutes on each side, until browned. It doesn't need to be cooked through yet, just sear it. Remove chicken and set aside.
3. Bring the heat down to medium and add shallots and garlic. Saute until tender, about 2 minutes.
4. Add vinegar, chicken broth, honey, and mustard to the skillet, and stir to combine.
5. Add chicken thighs back to the skillet in the sauce. Cover and simmer for about 20 minutes, until chicken in cooked through.
6. Remove from heat and stir in the sour cream.
7. Serve warm.

Original recipe from: The Gracious Wife

Serves: 4-8

Cherry Chocolate Chip Ice Cream (Ben & Jerry's - Modified)

INGREDIENTS
1⁄4 cup shaved semisweet chocolate
1⁄4 cup fresh bing cherries, halved and pitted (if using canned cherries, be sure to drain the syrup)
2 large eggs
3⁄4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

1-2 oz of Maraschino Cherry juice (for color and flavor)

DIRECTIONS
Place the shaved chocolate flakes and the cherries in separate bowls; cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend; add chilled chocolate and cherries and stir to combine. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Vietnamese Chicken Salad

Ingredients

• 2 cups white cabbage

• 1 cup red cabbage

• ½ cup thinly cut carrots

• 2 tbsp shallots, thinly sliced

• ⅓ cup peanuts or cashews

• ⅓ cup coriander/cilantro

• 1 large Granny Smith apple, chopped (or 1 medium grapefruit, peeled and cut in sections)

• ¼ cup sesame seeds (toasted)

• 1 chicken breast, cooked & shredded

Dressing

• ¼ cup sesame oil
• 2 lemongrass stalks, outer leaves removed and white part chopped finely
• 4 tbsp grated fresh ginger
• 1 tbsp tamari
• 1 tsp honey *
• 2 tbsp lime juice

Directions

1. Thinly slice the red and white cabbage, carrots and red onion and shred the chicken. Place in a bowl along with the peanuts, chopped coriander and sesame seeds
2. Add the chopped apple or grapefruit to the salad
3. Place the dressing ingredients in a hand mixer and blend. Drizzle over salad and toss. Enjoy!

Bruschetta with Artichoke Hearts and Parmesan

Ding ding! This is a family favorite! This can be made ahead and stays in the fridge for up to a few days. 

Bruschetta Topping

1 14 ounce can of artichoke hearts, rinsed and patted dry

2 Tbsp extra virgin olive oil

2 Tbsp Lemon Juice

2 Tbsp chopped fresh basil

1 garlic clove, minced

Salt and pepper

2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved

Toasted Bread

French Bread cut into 1/2 inch slices

1 Garlic clove

Olive Oil

Directions

1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.

2) Add grated Parmesan and cloves to combine, about 2 pulses.

3) Transfer to an airtight container and refrigerate for up to 2 days. 

4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil. 

5) Place bread on prepared sheet and broil for 1-2 minutes.

6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.

Lemon Orzo Pasta

Ingredients

3/4 Cup Orzo
1/8 Cup Green Onion, Chopped
1/2 Cup Garbanzo Beans
1/2 Cup Feta Cheese
The juice from 1/2 a Lemon
Extra Virgin Olive Oil
Basil to taste
Garlic to taste

Directions

1) Cook the orzo per the directions. I salted my water.
2) Mix the orzo and list of ingredients together in a bowl
3) I added about a 1/8-1/4 Cup of basil, 1-2 Tbsp. of minced garlic and the same of Olive Oil.
4) Refrigerate for a couple hours to chill before serving.