Peachy Chicken Barbecue

I got this recipe from my mother...I grew up on it (and I'm fairly sure it's NOT healthy). My mom got it from a friend in a recipe exchange. I have no recommendations because I make this the same way as it's printed on the little recipe card.


Ingredients

• 1 can (13 oz) cling peach halves
• 2 lbs broiler/fryer chicken
• 1/4 c shortening (Ok, I would make this into vegetable oil or peanut oil)
• 1 medium onion, sliced
• 1/2c diced celery
• 1 c ketchup
• 1 c white dinner wine
• 2 tbsp brown sugar
• Grated Parmesan Cheese

Method

Drain peaches, saving 1 c syrup. Cut chicken into serving pieces, rub with salt. Melt shortening (or heat oil) in skillet; add chicken and brown evenly. Remove chicken and saute onion and celery until tender. Stir in peach syrup, ketchup, wine and brown sugar. Add chicken, cover tightly and cook over low heat for 35 minutes.

Uncover, add peaches and sprinkle with cheese.

Cook uncovered for 10 minutes or until chicken is fork tender.

Serve hot with rice and noodles.

Bulgur, Chicken and Avocado Salad

Total time to make: 45 minutes
Serves 4

If you can't find bulgur, I'd suggest going to an Indian grocery store and asking if they have daliya. It's the Indian name for bulgur. :D

Ingredients

• 1 cup bulgur
• 1 cup boiling water
• 2 6-ounce boneless chicken breasts, with skin
• 1/4 cup plus 1 tablespoon grapeseed oil
• Salt and freshly ground pepper
• 1/2 cup fresh orange juice
• 1/2 cup chopped fresh basil leaves
• 5 tablespoons fresh lemon juice
• 2 large scallions, thinly sliced
• 2 Haas avocados, cut into 1 inch chunks
• 1 medium fennel bulb (3/4 lb) cored and cut into 1/2 inch pieces
• 1 clam shell of cherry tomatoes

Method

Preheat oven to 500. In a heat proof bowl, cover the bulgur with the boiling water. cover he bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 mins.

Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 TBSP of the grapeseed oil and season with salt and pepper. Roast the chicken on the top shelf for 15 minutes or until golden brown and just cooked through; let cool. Slice the breasts on the diagonal, about 1/4 inch thick.

In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 c of grapeseed oil; season the vinaigrette with salt and pepper.

Cut cherry tomatoes in half, setting aside.

In a large bowl, toss the bulgur, chicken, avocados and fennel with the vinaigrette; season with salt and pepper. Mound the salad onto plates, garnish with cherry tomatoes and serve.

Make ahead The salad can be refrigerated for up to 2 hours.

Kettle Corn...With Bacon and Maple!

Maple. Bacon. Kettle Corn. 'Nuff said.

We're moving into fall - well, at least where I am in California it seems like fall never really quite left from last year - and now I'm falling (no pun intended!) back into my cold weather comfort food and treats. It involves bacon, of course.

Ingredients

 

* 4 slices bacon, cooked, fat reserved

* 1 tablespoon maple syrup

* 1/2 cup corn kernels

* 1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)

* 3 Tablespoons sugar

* 1 1/2 to 2 teaspoons salt (depending on your taste)

Cook off bacon until brown and crisp.  Set aside to cool.  Once cool, chop into small bits and toss with maple syrup.

Carefully measure out the hot bacon grease.  If you don't have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn.

In a large pan over medium high heat, heat the bacon fat and oil mixture.  Add the corn kernels.  Sprinkle over the sugar and 1 teaspoon of salt.  Cover the pan with a tight fitting lid and wait for the popping to begin.

Once the popping begins, use two good pot holders the hold together the pan and the lid and shake the pot.  Feel free to take the pot off the flame to give it a good shake.  Just be careful and then return the pot to the flame.  Shake often throughout the popping process.  This will help ensure that the sugar doesn't burn the pan and the popcorn.

Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt.  Use a large spoon to stir the popcorn.  You don't want the hope sugar to burn you.  Pour in the bacon and maple mixture.  Toss together and serve.