Summer Peach Pie

Preheat oven to 375°F.

Combine the sugar, flour and cinnamon in a mixing bowl. Stir in the peach slices and fold to coat with sugar/flour mixture.

Pour into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. Make vents in top crust. You can opt to use cutout shapes to decorate the top. (use mini cookie cutters to cut heart shapes etc...)

 

Ingredients

 

 

Spinach Artichoke Dip

Whether it’s served at a party or a casual family dinner, Spinach Artichoke Dip seems to have its own gravitational pull. But here’s a recipe that won’t weigh you down.

 

 

4 cups fresh baby spinach leaves, slightly packed (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat mayonnaise
4 tablespoons shredded Parmesan cheese (1 oz)
1/4 cup 1% milk
2 cloves garlic, finely chopped
1 teaspoon dried basil 
1 can (14 oz) artichoke hearts, drained, chopped
Baguette slices or crackers of your choice

Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.

Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.

In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.

Bake 20 to 25 minutes or until heated through. Serve with baguette slices or raw vegetables.

Helllllllllllllllllllooooooooo!!

Well in the midst of summer and tending my lovely vegetable gardens, I decided to go Oriental and make use of my harvest of sugar snap pea pods. I looked around my kitchen to see what I had. Chicken, garlic, Valdalia onions, rice and some spices. Sounds like a good meal to me.
I made Garlic Chicken served over fluffy white rice. Full of flavor and good for the tummy!

Here is my recipe:

Chinese Garlic Chicken

4 to 6 chicken tenders cut into bite sized pieces
4 cloves of fresh garlic minced
1 Valdalia onion chopped into large bite sized pieces
2 cups of fresh pea pods trimmed and washed
1 tablespoon of schezwan seasoning
1 tsp red pepper flakes
salt and pepper to taste
soy sauce
1/2 cup dry roasted peanuts

Heat up the wok with about 3 tablespoons of a good quality oil. Add chicken, onions and the garlic. Stir fry until chicken is no longer pinkish. Add some soy sauce to your liking, salt and pepper and the schezwan seasoning. Continue to stirfry until chicken is cooked throughly and the onions are transparent. Add the red pepper flakes and the pea pods. Cover with lid and let steam for about three or four minutes. Cook your rice in the microwave or prepare ahead if cooking on top of stove. Add the peanuts and stir the chicken mixture with the pea pods until all has been blended with the seasonings. You can add a bit more soy sauce if desired. Serve over hot rice.

The pea pods are crisp tender and the peanuts add a nice crunch to this yummy garlicy dish!

Enjoy!



Ta Ta,
Mrs Doubtfire