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Is this Heaven? No, It’s Iowa Corn Season!

CornstackThere is nothing better than Iowa Corn.
Except for maybe Iowa Tomatoes!

CornEarAfter the husk is removed the true corn-ness comes thru!
Next is a quick boil in a large pot of water.

CornInPotCornCutCut the corn off the cob when cooled enough to handle and put about 2 cups in a plastic Freezer Bag.

CornFrozen

CornCobBoilI put the cobs BACK in that same water and boil it for a bit to get some corn “stock” to save in the freezer. I use this in Corn Soup!

CornBrothOr, just go ahead and eat a bowl of Iowa Corn Goodness!

Corn Bowl

Zip Peach Pie

 

Making Colorado Peach Pie is a cinch.
The HARD part is finding the Colorado Peaches!

Slice

 

 

 

 

 

Zip Peach Pie

Yield: 6 slices

Such a delicious recipe using Colorado Peaches

Ingredients

  • 1 baked pie crust
  • 4-5 Colorado Peaches, peeled and crushed
  • 1/2 Cup Water
  • 3/4 Cup White Sugar
  • 3 T. Cornstarch
  • 1 t. Salt
  • 4-5 Colorado Peaches, peeled and sliced

Instructions

  1. Bake Pie Shell and let cool
  2. Combine Crushed Peaches, Water, Sugar, Cornstarch and Salt in a medium saucepan over med-high heat. Stir until thickened. Set aside to cool
  3. Put sliced Peaches into pie shell
  4. Cover with cooled Sauce
  5. Refrigerate until firm
  6. Slice and Eat!
http://redmittens.com/zip-peach-pie/

That Peach Pie

Making Colorado Peach Pie is a cinch.
The HARD part is finding the Colorado Peaches!

Slice

 

Recipe: Colorado Peach Pie

Summary: A Fresh Peach Pie with a cooked sauce that you’ll dream about all winter long!

Ingredients

  • 1 baked pie crust
  • 4-5 Colorado Peaches, peeled and crushed
  • 1/2 Cup Water
  • 3/4 Cup White Sugar
  • 3 T. Cornstarch
  • 1 t. Salt
  • 4-5 Colorado Peaches, peeled and sliced

Instructions

  1. Bake the pie shell and let cool.
  2. Combine 4-5 crushed Colorado Peaches with the Sugar, Cornstarch, Water and Salt in a medium saucepan. Stir often and bring to a boil. Stir until thickened. Set aside to cool.
  3. Put the 4-5 peeled and sliced peaches in the pie shell
  4. Cover with cooled peach sauce.
  5. Spread sauce to cover sliced peaches.
  6. Refrigerate a few hours until firm.
  7. Slice and Eat!

Preparation time:

Cooking time:

Number of servings (yield): 6

Recipe by Mary Beth Hunt.

Making Colorado Peach Pie

“It’s The Most Wonderful Time Of The Year”
Peach Pie Season.
Peach Pies made from Delicious Colorado Peaches.
Fresh Peaches with juice that dribble down your chin. Nothing compares to a Colorado Peach.
My Fresh Colorado Peach Pie takes about 8-10 fresh peaches, a few ingredients, and a few hours of refrigeration before it can be eaten, so plan ahead!
Here’s the recipe.

PeachPieRecipe

TalbottFarmsPeaches

PeelingsInPan

SlicedPeachesInCrust

SpurtleStir

CrustOven

StirSauceSpurtle

PeachSlicesInShell

PeachPits

PeachSauceOnPie

SpreadPie

SpurtlePan

Slice

Summer Soup With Chicken

I’m late to the table with some vegetables (like Bok Choy and Kale). My Farmer, Danelle, has quietly been the Veggie Pusher for a few seasons now.

I bought some Bok Choy a few days ago, thinking I would stir fry it. But I wasn’t in the mood. I wanted some calming soup! My recipe is a combination of a few I found on the internet coupled with my own pantry items 🙂

IMG_4323   IMG_4326 IMG_4327 IMG_4328    IMG_4333 IMG_4335 IMG_4336 IMG_4337

Summer Soup with Chicken

1 Onion, diced
2 cloves Garlic, minced
2-4 Carrots, diced
2-3 Potatoes, peeled and diced
Salt & Pepper
4-6 Bok Choy stems, sliced and diced. Reserve leafy top and chop. Set Aside.
  1. Saute in a mixture of bacon grease, butter and Olive Oil (my holy trinity)
  2. Add 4 teaspoons Better Than Broth and 4 cups water OR Stock
  3. Let cook at medium-low until veggies are soft.
  4. Mix with a Boat Motor if you like it smooth. I like it half smooth and half chunkey.
  5. I then added 3 diced chicken tenders and cooked until chicken was cooked thru.
  6. Add the Bok Choy tops and cook a bit longer until they are wilted.
Serve with Crackers. Maybe a sprinkle of Parmesan Cheese.
sautee veggies

Orr Durrrvs for Dinner

How knows how to spell Hors D’oeuvres? I just know I like to EAT them!

I picked up a Pork Roast from Hy-Vee‘s Mega Meat Monday event….where you can earn Fuel Saver Points by purchasing $20 of meat. I don’t like their new Fuel Saver program, but THIS is a way I can earn points the old way. By VOLUME purchasing instead of buying 1 particular item.

I used this new recipe for pork by the girls at Six Sisters Blog. I do not have any sisters, but if I did, I wonder if I’d cook with them?!
This recipe uses parmesan cheese and honey and soy sauce and spices. I then cooked the meat all afternoon in my Old Hot CrockPot. Our house smelled so good! This is a recipe I will use again.  I followed the directions exactly and when the it was done, I put the meat in a different pan to cool and poured the liquid into a saucepan and boiled it down so it was a little thicker. Yum!

We ate outside tonight…..and I pretended I was at a swank fun bar in Omaha.

Hors D'oeuvres
Hors D’oeuvres on our back patio
hand model
My cooperative hand model