Peaches and Pumpkin

Enjoying the sweet and sour in life.

Sweet and Sour Chicken with Fried Rice May 1, 2013


Hey everyone!  I know it has been close to a year since my last post..and I am hoping to start things up again, and post regularly!

 

 

There has been so many changes in the last year. We have lost a dear grandmother, who was a big supporter of my blog. After reading about a cheesecake failure, she surprised me with a perfect cheesecake pan! She will definitely be missed in our lives.
mema and paige

On another sad note: our dog, Tank, went missing. I posted about him last year, and what a wonderful addition to our family he was. He has been missing for a little over a month, and we would love for him to come home still! It’s hard to give up hope on something, and I still look for him everyday.
Tank

On a lighter note of course, Paige’s birthday is in less than a month…she will be three! I can’t believe it. And Colt is just about as big as her already. It’s hard to belive.

 

 

On to the recipe!! I found this one over at Life as a Lofthouse Food Blog. I’m in love with a lot of her recipes, and this is definitely a family favorite.

Sweet and Sour Chicken

Ingredients:

  • 3-4 Boneless, Skinless Chicken Breasts
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup oil
  • 1/2 cup distilled white vinegar
  • 3/4 cup sugar
  • 4 tbs. ketchup
  • 1 tbs. soy sauce
  • 1 tsp. garlic powder

Directions:

1.  Preheat oven to 350 degrees, and heat 1/4 cup of oil in a skillet over medium. Rinse chicken, and cut into cubes. Sprinkle with salt and pepper to taste.

2.  Dredge in the cornstarch, then dip into the beaten eggs. Fry for a couple of minutes, or right before it is done. Set in a 8×8 cooking dish.

3.  Mix together vinegar, sugar, ketchup, soy sauce and garlic powder with a whisk.

4.  Pour over cooked chicken in baking dish. Bake for one hour, stirring every 15 minutes.

 

 

This recipe is perfect with fried rice! I’m going to try to stay on top of things here, and keep updating with more recipes!

Thanks everyone for taking the time to read my blog!

 

Chicken Fried Steak April 17, 2012


After making this recipe for the second time last night..I couldn’t wait to share! I’m always on the look out for great beef recipes. With a lot of hunters in our family, and a freezer full of deer meet; I usually substitute ground beef, or beef cube steak with deer meat. You can’t tell the difference.

Anyway, I think the secret to this recipe is really the buttermilk. It makes a huge difference. It’s rare that I buy something just for one recipe, so I was on a search yesterday for other recipes that included buttermilk. This morning we had buttermilk pancakes, and tonight we will have homemade chili and cornbread! I will post these recipes later, because they are just as good!

Chicken Fried Steak

originally from allrecipes.com

  • 4 (1/2 pound) cube steaks (beef or deer)
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 tablespoon hot pepper sauce ( i.e. Tabasco)
  • 2 cloves garlic, minced
  • 3 cups of vegetable shortening, for deep-frying

Directions:

  1. Place flour in a shallow bowl. In a separate bowl, mix together baking powder, baking soda, black pepper and salt. Stir in buttermilk, egg, hot pepper sauce, and garlic.
  2. Heat shortening in a deep cast iron skillet to 350 degrees. Dredge steaks in flour, dip in buttermilk mixture, then dredge again in flour. Fry the steaks in the skillet until golden brown, about 3-5 minutes per side. Remove any extra grease by placing on a plate lined with paper towels.

A few things: I didn’t use nearly two cups of flour..and ended up wasting a lot! So I would cut that down, and add more if needed. The recipe also included instructions for a home-made pan gravy. I did this the first time I made this recipe, and it was a disaster! So, I didn’t feel right including it here. Instead, I used vegetable oil to fry my steaks, then cheated and used a package country gravy mix instead:)

Pair this with mashed potatoes and something green..and you have a great meal! Enjoy!

Does anyone have any recipes suggestions for buttermilk?

 

 

Salisbury Steak February 26, 2012

Filed under: Favorite Recipes,Main Dish Recipe — Peaches and Pumpkins @ 12:13 pm
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I’m always looking for good ground beef recipes. There are so many variations and different ways to cook it, it’s pretty hard to mess up…and that’s good for me:) I originally found this recipe on the allrecipes website. Here is the original recipe:

Salisbury Steak

  • 1 can of Campbell’s French and Onion Soup
  • 1 1/2 pounds of ground beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 tbsp. all-purpose flour
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. mustard powder

Directions:

  1. In a large bowl, mix together 1/3 cup of the French and Onion Soup with the ground beef, bread crumbs, egg, salt and pepper. Shape into 6 patties. In a large skillet, brown both sides of the patties. Pour off any excess fat.
  2. In a smaller bowl, whisk flour with remaining soup until combined. Add ketchup, water and mustard powder. Pour over the meat in skillet. Cover and let simmer for 20-30 minutes stirring occasionally.

Although this recipe is pretty good as is, I cut down on the ketchup the second time around. I also added a sliced onion to the skillet,  and let it simmer with the patties. So wonderful! Enjoy:)

 

Campbell’s Easy Beef Enchiladas January 10, 2012

Filed under: Favorite Recipes,Main Dish Recipe — Peaches and Pumpkins @ 9:15 pm
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If you haven’t noticed already, I’m not very adventurous when it comes to cooking. I love trying new recipes..but not at my wallet’s expense. I love pantry meals, or things I can switch up the ingredients with things I already have. We usually have a lot of ground deer meat here, and I like to substitute that for ground beef. This enchilada recipe has become one of our favorites. The best thing is.. you can really put whatever you want in this..and it will still turn out good. I will put the original recipe, and tell you at the bottom some changes I’ve made:) Enjoy!

From Campbell’s Kitchen

  • 1 pound ground beef
  • 1 (1 ounce) packet of taco seasoning mix or burrito seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (10.75 ounce) can Campbell’s Condensed Cheddar Cheese Soup
  • 1 medium onion, chopped
  • 1 cup long grain white rice, cooked
  • 12 flour tortillas (10 inch)
  • 1 1/2 cups prepared enchilada sauce
  • shredded Cheddar cheese

Directions:

  1. Heat the oven to 350 degrees. Brown the ground beef, and drain off any fat. Stir in seasoning mix, beans, soup, onion and rice (optional).
  2. Spread a little of the enchilada sauce on the bottom of a 3 quart baking dish to keep from sticking. Divide the beef mixture among the tortillas. Roll up the tortillas and place, seam side down, in baking dish. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.
  3. Bake for 20 minutes or until bubbly.

Now.. like I said, you can really put whatever you want in these..and they’re still awesome. I’ve used ground deer meat. Last week I didn’t have any taco seasoning..so I used salsa instead, and put in a little hot sauce (one of my favorites yet). I have also substituted the cheddar cheese soup with velveeta cheese. I found out if you cover the tortillas completely with the enchilada sauce, they won’t get crunchy..which can sometimes happen in the oven. You can just play around with the recipe to suit your tastes..Let me know what you do to yours!

 

Meatloaf with Special Sauce January 4, 2012

Filed under: Main Dish Recipe — Peaches and Pumpkins @ 11:52 am
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Okay, everyone makes meatloaf, and it usually all tastes the same. I found this recipe in a cookbook from a local church group, and decided to try it, since I had all the ingredients in the pantry. To my surprise,  it turned out to be the best meatloaf recipe I’ve had. And it was definitely a hit with Paige and Brandon. Meatloaf is on the menu at least 3 times a month! You can also substitute the ground beef for deer meat in this recipe, and it still is wonderful.

Meatloaf with Special Sauce

  • 1 lb. ground beef
  • 1/2 cup milk
  • 1/2 cup bread crumb
  • 1 egg
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 2/3 cup ketchup
  • 1 tbsp. mustard
  • 4 tbsp. brown sugar ( more or less to your liking)

Directions:

  1. Mix together all but the last three ingredients. Transfer to an 8×8 baking dish.
  2. Mix together ketchup, mustard, and brown sugar. Spread half  on top of the meatloaf.
  3. Bake the meatloaf in a 350 degree preheated oven for one hour. Drain if needed.
  4. Top with the remaining sauce, and serve.

Wonderful with mashed potatoes!

 

Cheesy Chicken Lasagna December 28, 2011

Filed under: Main Dish Recipe — Peaches and Pumpkins @ 2:35 pm
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This was our dinner last night, and really good! Brandon is off all week, so I have more time to experiment with new recipes! He is definitely my picky eater, and he had two plates. I originally found this on realmomkitchen.com, and made a few changes…I added parmesan cheese, and instead of chicken we actually used leftover turkey, and you couldn’t even tell a difference. Let me know what you think!

Cheesy Chicken Lasagna

  • 2 (12 ounce) cans of evaporated milk (not fat-free)
  • 1 (1 ounce) package of dry Ranch Dressing Mix
  • 3 cups of cubed chicken, cooked
  • 1/8 teaspoon pepper
  • 1 (8 ounces) package of lasagna noodles
  • 1 1/2-2 cups grated Cheddar cheese
  • 1 1/2-2 cups grated Mozzarella Cheese
  • 1/2 grated Parmesan Cheese

Directions:

  1. Cook the noodles according to the package, and rinse with cold water to prevent sticking. Set aside.
  2. Meanwhile, combine milk and Ranch Dressing Mix in a large saucepan. Heat over low, and stir constantly until dry mix is dissolved. Stir in chicken and pepper. Simmer, uncovered, about 25 minutes, stirring frequently.
  3. In a well buttered 9×13 dish, layer as follows: half of lasagna noodles, half of chicken and milk mixtures, half of the cheeses, then repeat.
  4. Bake 35-45 minutes in a preheated 350 degree oven. Let dish rest about 10 minutes before cutting.

 

Patty Melt Panini: Christmas Dinner at Home December 25, 2011

Filed under: Main Dish Recipe — Peaches and Pumpkins @ 7:20 pm
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Hey Everyone!

After a wonderful lunch at Brandon’s grandparents house, I decided to skip our usual Chinese and save money. I’m making patty melt’s, which has become one of my favorite dishes. It’s soo easy to fix, and really tasty! Enjoy, and Merry Christmas!

Patty Melt Panini

From Family Circle Magazine, and made my own.

  • 2 tbsp. unsalted butter
  • 1 large Vidalia onion, sliced
  • 1 lb. lean ground beef
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. black pepper
  • 8 slices of bread (we use white)
  • 8 slices of American cheese
  • Thousand Island Dressing
  1. Heat butter in a large skillet over medium high heat. Add onion, and cook, stirring occasionally, 2o minutes.
  2. Meanwhile, combine beef, Worcestershire sauce, garlic powder, oregano and pepper in a medium bowl.  Shape into 4 patties, mimicking the shape of the bread.
  3. Heat a panini press or George Foreman grill to medium hot. Grill beef patties for 3-4 minutes or until done. Remove to a plate.
  4. Place 4 slices of bread down, top with one slice of cheese, one beef patty, 1/2 cup of onions, one slice of cheese and another slice of bread. Grill 2 sandwiches for 3 minutes, then repeated with remaining 2 sandwiches. Serve with salad dressing.

This is wonderful with the salad dressing..it really makes it different from other patty melts I’ve had. Let me know if you make any changes:)