Sweet Peach Chicken and Greens

I liked this salad recipe, however when I made it we ended up not eating it right away so it turned out to be a little soggy and wilted. The flavors were really good...though I doubt I'd make it again as I'm not used to a salad being so sweet. I had chosen this recipe because I wanted to make something using Nanqi's yummy homemade peach jam that she had given to me.

Recipe from Rachael Ray Magazine, Aug 08

1 1/2 cups peach jam 3 tablespoons honey 2 tablespoons Dijon mustard 3 skinless, boneless chicken breasts (about 2 pounds) Salt and pepper

2 carrots 3 white peaches, thinly sliced 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced One 10-ounce bag mixed greens

Directions:
1. In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes.
2. Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens.
3. Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.

Pecan Carrot Bundt Cake

I thought this cake recipe was great and so did everyone else that got the privilege of trying it. I will definitely be making this one again. The citrus flavors are the best part and makes it a great cake to enjoy in the summer...though it really could be a great year-round cake.

Recipe from Taste of Home Recipe Book

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 tablespoons grated lemon peel
• 2 tablespoons grated orange peel
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 pound carrots, grated
• 1 cup raisins
• 1 cup chopped pecans
• FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1-1/2 to 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions:
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
For frosting, in a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans. Yield: 12-16 servings.

Asian Pear Slaw

• 2 celery ribs, cut into ¼” matchsticks
• 3 T. lime juice
• 2 T. seasoned rice vinegar
• 1 t. finely-grated peeled fresh ginger
• 2 Asian pears cut into ¼” thick matchsticks
• 2 scallions, sliced thin diagonally
• ¼ c. fresh cilantro leaves
• ½ t. finely chopped fresh hot red chili pepper (or to taste)

Whisk together juice, vinegar, and ginger.

Mix in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving. Serves 6

Chicken with forty Cloves of Garlic

Ingredients

nocoupons

• 6 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 (3 1/2-pound) chickens, cut into eight pieces
• Salt and freshly ground black pepper
• 2 whole heads garlic, about 40 cloves, unpeeled and blanched in boiling water for 10 minutes
• ½ teaspoon dried thyme
• I bay leaf
• 1/2 cup dry white wine
• 1 cup chicken stock

Directions

In a large deep skillet over medium-high heat, warm 2 tablespoons of the butter and the oil until hot. Add the chicken, season with salt and pepper, and brown it on all sides. Distribute the garlic cloves around the chicken and season with the thyme and bay leaf. Cover the skillet and cook the chicken over medium-low heat for 30 to 35 minutes, or until the juices run clear when the chicken is pierced with a fork. Transfer the chicken and garlic to a platter and keep warm. Discard the bay leaf. Skim and discard the fat from the pan, add the wine, and reduce the liquid by half over high heat. Add the stock and reduce to ½ cup. Remove the pan from the heat and swirl in the remaining 4 tablespoons butter. Pour the sauce over the chicken. Serves 4