Peach pie is my family's new favorite. This homemade goodness is everything you want a peach pie to be. A deliciously simple recipe that is easy to make and it is flavorful! Every time I make one, it is always gobbled up in no time. We like it even more with a scoop of vanilla ice cream on top. Yummy!
3/4 to 1 cup of sugar (depending on the sweetness of the peaches)
4 tablespoons of flour
1/2 teaspoon cinnamon or nutmeg
dash of salt
1 teaspoon vanilla extract
6 cups fresh peaches (peeled and sliced)
2 tablespoons of butter (cubed)
egg wash (made with 1 yolk and 2 tablespoons water)
sanding sugar*
DIRECTIONS:
1. Lightly flour a large piece of waxed or parchment paper. Place a disk of dough in the center. Rolling from center outward, form into a 12-inch circle. Transfer dough to the pie dish.
2. Preheat oven to 400°F.
3. Combine sugar, flour, spice, and salt. Add the sliced peaches, mix lightly. Add the peaches to the pie shell. Dot with butter.
"What is paradise, but a garden, an orchard of trees and herbs, full of pleasure and nothing there but pure delights."
~William Lawson
We are very fortunate to have locally grown Florida blueberries, strawberries, blackberries and peaches so close to our place. Last week (Friday) we had the pleasure of visiting a peach farm in our neighboring town for the very first time, Graham's U-Pick Peaches Farm. The trees are loaded with fruits (and they're huge!) and have good heights so that even kids can pick them without any difficulties.
I love this pie crust recipe from Martha Stewart. It is flaky and it tastes amazing...so much better than pre-made. Since I found this recipe I will never buy any store-bought pie crust again. It is easy to make and easy to work with. You can't go wrong with this recipe!
BASIC PIE CRUST RECIPE Prep Time: 40 minutes Total Time: 40 minutes Yield: 2 9-inch pie crust disks INGREDIENTS:
2 1/2 cups all-purpose flour, spooned and leveled (plus more for rolling)
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter (cut into pieces)
1/4 to 1/2 cup ice water
DIRECTIONS:
Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (I like using butter).
1. In a food processor, combine flour, salt, and sugar. Add the pieces of butter and process until the mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. (If necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not mix longer than 30 seconds.
3. Divide dough into two equal balls. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.
4. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Pie disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.)
Makes 2 pie crusts disks.
*Note:
If you don't have a food processor, you can use a hand mixer, a pastry blender, or make the dough by hand.
A pie crust recipe from Martha Stewart. It is flaky and tastes amazing!
ingredients:
2 1/2 cups all-purpose flour, spooned and leveled (plus more for rolling)
1t easpoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter (cut into pieces)
1/4 to 1/2 cup ice water
instructions:
Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter. (I like using butter!).
In a food processor, combine flour, salt, and sugar. Add the pieces of butter and process until the mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. (If necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not mix longer than 30 seconds.
Divide dough into two equal balls. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.
Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Pie disks can be frozen, tightly wrapped, up to 3 months. Thaw before using). Makes 2 pie crusts disks.
notes
If you don't have a food processor, you can use a hand mixer, a pastry blender, or make the dough by hand.
Stir fry is the fastest and simplest way to make dinner for busy weeknights. This recipe is very delicious and is one of my hubby's favorite dish! The pork is stir fried in sweet honey-ginger sauce that is so flavorful. A quick and easy meal with just few simple ingredients and in 15 minutes you will have a hearty and yummy dinner.
A simple, one dish wonder for baked chicken leg quarters. I love how tender and moist the chicken become after baking and the sauce tastes great! You need only 3 ingredients and in about an hour and a half you have yourself a fantastic chicken meal. This is my new go-to recipe when using chicken leg quarters. Quick. Simple. Delicious. Here's to a great dinner!
This pork recipe is so simple yet so delicious! It is a major hit with my family. The meat is tender, very flavorful, and the sauce is amazing. I absolutely love this recipe!
PORK STEAKS
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:
1/4 cup butter
1/4 cup soy sauce
1 bunch green beans
2 cloves garlic, minced
6 pork butt steaks (I used pork shoulder steaks)
DIRECTIONS:
1. Melt butter in a skillet, and mix in the soy sauce.
2. Saute the green onions and garlic until lightly browned.
3. Place the pork steaks (in batches) in the skillet, cover, and cook 8 to 10 minutes on each side.
4. Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145°F (60°C).
5. Serve with mashed potatoes or rice and veggies.
This recipe is from the back of the peanut butter baking chips bag from Save-A-Lot. This is my kind of cookie. It is quick, easy to make and it is soft but not falling apart. My boys totally love this drop cookies. It is delicious and rich in taste!
I found this recipe from a cookbook I bought a few years ago. This is a wonderful tasting dish that is easy to cook and makes a great meal especially when serve with rice.
PAN-FRIED FISH WITH BELL PEPPERS
Prep and cook time: 30 minutes
INGREDIENTS:
1 walnut sized piece of fresh ginger
3 garlic cloves
2 red chilies*
1 green or red bell pepper
1 yellow bell pepper
6 scallions (spring onions)
4 sea bass*, (cleaned, scaled and heads removed)
Salt and pepper, to taste
3 tablespoons vegetable or olive oil, divided
1 tablespoon light soy sauce
Lemon wedges, to garnish (optional)
DIRECTIONS:
1. Peel and cut the ginger into matchsticks. Crush the garlic. Finely slice the chilies, peppers, discarding the core and seeds. Cut the scallions (spring onions) into thin strips.
2.Using a sharp knife, slash the fish skin 2-3 times and season with salt and pepper.
3. Heat 1 tablespoon oil in a heavy-based skillet (frying pan). Add the fish and fry for 5 minutes or until the skin is very crisp and golden. Turn over, cook for a further 5 minutes, or until the fish is cooked through.
4. Heat the remaining oil in another pan, add the ginger, chilies and peppers and fry for 2-3 minutes until softened. Remove from the heat and toss in the scallions.
5. Splash the fish with a little soy sauce and serve topped with the pepper mixture, garnished with lemon wedges.
Enjoy!
Notes:
*I used 3 big gray mullet fish
*I omitted the use of red chilies (for my kids' sake)
This is a wonderful tasting dish that is easy to cook and makes a great meal especially when served with rice.
ingredients:
1 walnut size piece of fresh ginger
3 garlic cloves
2 red chilies
1 green or red bell pepper
1 yellow bell pepper
6 scallions (spring onions)
4 sea bass, (cleaned, scaled, and heads removed)
salt and pepper, to taste
3 tablespoons vinegar or olive oil, divided
1 tablespoon light soy sauce
lemon wedges, to garnish (optional)
instructions:
Peel and cut the ginger into matchsticks. Crush the garlic. Finely slice the chilies, peppers, discarding the core and seeds. Cut the scallions (spring onions) into thin strips.
Using a sharp knife, slash the fish skin 2-3 times and season with salt and pepper.
Heat 1 tablespoon oil in a heavy-based skillet (frying pan). Add the fish and fry for 5 minutes or until the skin is very crisp and golden. Turn over, cook for a further 5 minutes, or until the fish is cooked through.
Heat the remaining oil in another pan, add the ginger, chilies, and peppers and fry for 2-3 minutes until softened. Remove from the heat and toss in the scallions.
Splash the fish with a little soy sauce and serve topped with the pepper mixture, garnished with lemon wedges.
1. Preheat oven to 375°F. Line a 13x9x2-inch baking pan with foil; set aside.
2. In a very large bowl combine honey, soy sauce, oil, peanut butter, ginger, fish sauce, garlic and salt. Whisk to combine. Add chicken; toss to combine.
3. Arrange chicken in a single layer in the prepared pan.
This German dish is very simple to make and simply yummy! For this recipe you only need pork, flour, bread crumbs, and eggs and you have a delicious meal to serve for yourself and for your family.
1. Pound each pork chop until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. (I used thin sliced pork chops so I did not have to pound them).
2. Heat the oil in a large skillet on medium high heat.
3. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
4. Make sure the cooking oil is hot enough at this point.
We are a salmon-loving family. It is our favorite fish/seafood. We love it so much that we eat it on a regular basis. This is another simple, easy to make recipe that requires minimal ingredients and it is ready in 20 minutes. The seared fish and the garlic lemon butter sauce...ohhh, seriously delicious!
SKILLET SEARED SALMON WITH GARLIC LEMON BUTTER SAUCE
To make the garlic lemon butter sauce:
Melt 1 teaspoon butter in a small sauce pan over medium heat. Add garlic and saute until lightly golden brown, about 1 to 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until reduced by half (to about 3 tablespoons), about 3 minutes. Stir in butter and whisk until combined. Set sauce aside.
Remove salmon fillets from refrigerator and allow to rest at room temperature for 10 minutes.
Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2-3 minutes longer.
Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
Hello, I’m Zee. I love cooking and baking. My goal is to share with you easy, simple yet delicious recipes that you can try at home. Welcome to my blog!
Gourmet Platter is a personal food blog. The recipes you find here are inspired by watching my favorite cooking shows, reading other great food blogs, various cookbooks, food magazines, Pinterest and YouTube how-to-videos.
