Monday, March 26, 2012

Poached Peaches and Cream

"Poached Peaches?" you say with a squirmish little face? It's ok, so did I when Mr. Chef presented his "appetizer" one night. Well, let me just tell you...Wipe that worried little look off your face and dig in! These babies are yummy yummy yummy and fast and easy and really pretty healthy!
My creative husband came up with these on a whim one night because we needed to use my COSTCO size tub of sour cream that I bought on a whim one night. Who buys Sour Cream at Costco when you don't have something specific to use it for and there are only 2 of you (i'm leaving out my 1 yr. old, she doesn't eat enough sour cream to count)? Well, apparently I do :)
So, go buy your sour cream at Costco, just for fun, and get your poachin' on!

1 15.25 oz. can peach halves in heavy syrup
2 tsp. lemon juice
2 tsp. vanilla
1 Tbsp. Brown Sugar
1/4 tsp. Allspice
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon

1 C Sour Cream
2 Tbsp. sugar
1 tsp. vanilla

Drain peach syrup into shallow pan. Add lemon juice, vanilla and brown sugar. Cook on medium/high heat until warm, stirring until sugar dissolves completely. Add spices (Allspice, nutmeg and cinnamon).
Bring to a boil, stirring occasionally. Add peach halves, flat side down. Cover the pan but leave the lid open a crack. Allow to boil until sauce is about 1/2 it's original volume.

While boiling prepare sauce. Whip sour cream, 2 Tbsp sugar and 1 tsp vanilla together until soft peaks* form.

Serve sauce on top of peaches.

*Soft Peaks: When you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second.You can go a little longer if you prefer and make "firm peaks" that are still soft but hold their shape.

Hope you all enjoy this as much as we did!

**serving suggestion: Make and serve these in individual ramekins with one peach half in each ramekin. This is the way we usually do it and it creates a more sophisticated feel. Kind-of fun :)

Tuesday, March 6, 2012

Chicken Fajitas

So, last night was a fajita night and a last minute fajita night. The nap was an essential part of the day but it started and ended a little later than planned, so when the husband called to say he's coming home, I went into fast crazy mode for fajitas. Go figure these were AMAZING!!! The original recipe called for 3/4lb sirloin steak but we substituted chicken thighs and it was so delicious!
I loved how easy this was and how much flavor they packed. So, here is a quick, easy, mostly all-on-hand recipe for those crazy nights.  

  • 2 chicken thighs, thawed and sliced into thin strips
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 3 garlic clove, finely minced, divided
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon hot pepper flakes
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 3-4 flour tortillas (8 inch/20 cm)-- we love Costco's unbaked tortillas. 
  • 1 -2 onion , we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
  • 2 small bell peppers, of your choice (green, red, or yellow) 
{Topping Suggestions}
sour cream
shredded cheese
chopped tomatoes
or serve them with just the sauteed veggies - they aren't lacking much. 


  1. Slice chicken into thin strips.
  2. In bowl, mix together 1 tablespoons olive oil, lime juice, 1 tsp garlic (1-2 cloves), chili powder, cumin, hot pepper flakes, black pepper & salt.
  3. Add chicken strips and stir to coat, set aside.
  4. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through. (Cook tortillas just before you are ready to serve so they are soft and warm if you are using raw tortillas)
  5. Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
  6. In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
  7. Add (remaining)1 tsp. minced garlic and saute until fragrant. (approximately 1-2 cloves) 
  8. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  9. Add chicken to skillet, cook, stirring for 5-7 minutes or until they lose are cooked through and the juices start to thicken.
  10. Return onions and peppers to skillet; stir for about one minute.
  11. To serve, spoon a portion of the chicken mixture down the center of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
We served these with chips and salsa and celery with ranch. Simple yet satisfying.

The original recipe was found on