This started out as a cobbler for my wonderful parents as thanks for letting us borrow their big ol’ truck to drive up to Albany… but then I forgot it in Houston when we went to get the truck. Dang! It turned out to be a blessing in disguise, though, since Mom’s more of a pie-crusty-cobbler person and this is in the biscuit-crust camp. Luckily, the girls at work like biscuit-crust cobblers, so they got to enjoy this cobbler as I left them for the great North 🙂
As I said last week, it’s definitely peach season in Texas right now, so of course it has to be cobbler season as well! This recipe highlights the natural sweetness of the peaches with honey, cinnamon and cornstarch for a nicely spiced, syrupy filling with a light, almost shortbread-like crust that also incorporates cinnamon for extra yumminess!
This is a great recipe to make ahead for a picnic (it is Fourth of July tomorrow!) and enjoy with family, friends and vanilla ice cream. The tasty crust soaks up both the melty ice cream and the sweetly syrupy peaches. You can even follow my lead and bake it in a disposable pan so you don’t have to worry about clean-up or leaving a pan behind!
Pretty as a Peach Cobbler
3 pounds peaches, sliced
¼ cup honey
3 teaspoons cornstarch
1 teaspoon cinnamon
⅛ teaspoon salt
1½ cups flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
9 Tablespoons cold butter, cut into small chunks
⅓ cup boiling water
Preheat oven to 350◦ F. Butter and flour a 8×8 baking dish.
Toss peaches, honey, cornstarch, cinnamon, and salt together until well-combined. Pour the filling into the prepared dish.
Stir together the flour, sugar, baking powder, salt, and cinnamon in mixer bowl. Add butter pieces and mix on medium until it forms coarse crumbs. Add the boiling water and mix until it forms a dough.
Top filling with small hunks of dough. Bake for 40 minutes or until golden brown and delicious.
Oh boy, is it ever peach season in Texas right now! Every week for the past month, peaches have been on super-sale in all the grocery stores, which has made for some delicious days in the ManckWhite household.
Of course, peaches are wonderful in smoothies, pies, cobblers and on their own merits, but what better way to start the day than with a burst of brightness (and a little fiber)?
That’s where these scrumptious Oatmeal Banana-Peach Muffins come in. Studded throughout with sweet, ripe peaches, these muffins are here to jump-start your morning!
Moist, chewy and delicious, these muffins combine the sweetness of peaches and maple syrup with rich banana flavor and a tiny hint of spice from cinnamon.
The addition of oatmeal makes for an extra bite to keep you full and healthy as you meet the day. It’s a great combination of fruit and granola bar flavors, with a fresh twist to mix up the morning routine!
Oatmeal Banana-Peach Muffins
1¼ cup flour
¾ cup old fashioned oats
1 teaspoon baking soda
¼ teaspoon salt
½ cup maple syrup
¾ cup vegetable oil
2 bananas, mashed
1 pound peaches, chopped
½ teaspoon cinnamon
Preheat oven to 350° F.
Combine maple syrup, vegetable oil and mashed bananas together in a large bowl.
Add the flour, oats, baking soda, salt, cinnamon and peach pieces and gently fold together until just mixed.
Grease one 12-cup muffin tin and fill with batter. Bake for 25-30 minutes.
I’ve used a lot of things to crust chicken breasts: flour, corn flakes, Ritz crackers, saltines and more, but it never occurred me to use salty, crunchy pretzels on tender, moist chicken breasts. Now that I’ve tried it, though, I may never go back, especially when you use a tangy honey-mustard sauce to not only sauce but bread the chicken!
First, we crunch pretzels into smithereens and toast them with that perfectly crunchy texture maker: panko breadcrumbs! The toasting makes the coating extra crunchy with a deeper savory flavor. Then, we whip up a delightfully zesty honey mustard sauce with Dijon mustard, honey and red wine vinegar for a really tangy, sweet, spicy flavor. Then it’s dredging time!
By dredging the chicken through both flour and honey mustard sauce before adhering the crumb coating, you get a hearty dose of flavor that really sticks to and permeates the chicken throughout. The thin-sliced chicken breasts cook up in a jif while remaining juicy and flavorful inside their delicious crust. Every bite will have a little crunch, a little tang, and succulent chicken within. I recommend serving this with couscous and spinach salad on the side so you can soak up every bit of that delicious sauce!
Honey-Mustard Pretzel Chicken
1 cup pretzels
1 cup panko breadcrumbs
¼ cup olive oil
¼ cup Dijon or whole-grain mustard
⅙ cup honey
⅛ cup water
1½ Tablespoons red wine vinegar
salt and pepper to taste
1 pound thin-sliced, boneless chicken breasts
¼ cup flour, plus more if needed
Preheat the oven to 400° F.
Add pretzels to a food processor and pulse into small crumbs. Combine the pretzel crumbs and panko bread crumbs.
Toast the mixed crumbs in a skillet over medium heat until golden, stirring constantly. Pour crumbs onto a plate and allow to cool.
Rinse the food processor bowl, then add the olive oil, Dijon mustard, honey, water and vinegar. Combine on low speed until smooth and well-incorporated. Add salt, pepper, honey or mustard to taste. Pour half of this mixture into a bowl and set aside.
Season thin-sliced chicken breasts with salt and pepper. Pour flour on to a plate.
One at a time, coat each piece of chicken in flour, then dunk into the set-aside bowl of dressing, and finally cover with pretzel crumbs on each side, patting well to ensure adhesion. Place in a 9″ x 13″ baking dish and continue process until all chicken has been coated.
Bake 10-15 minutes, or until cooked through.
Allow chicken to rest for 2 minutes after you remove it from the oven, then top with the remaining honey-mustard dressing.
There are certain flavors and ingredients I gravitate towards in the kitchen and recipes. I have squeeze bottles of olive oil and balsamic vinegar right next to the stove, ready for a quick addition to dinner. There’s always a pot of herbes de Provence ready to go in the cabinet, along with thyme and roasted garlic slices. Our refrigerator always holds Dijon mustard, with fresh ginger lurking in the freezer and a pot full of garlic and shallots lying in wait within their comfortable darkness. Honey patiently sits next to the Keurig machine and there are always backup supplies of flour and 3 types of sugar in the pantry for baking emergencies.
When I see any combo of these favored ingredients pop up while perusing the internet, I’m immediately drawn to hungrily peruse the recipe, hoping it’s right for our family and ready for some Manckwhite tweaking. When I found this recipe for Honey-Molasses Chicken, it was immediately added to the meal plan for the week. Bill asked every day if this was the day for delicious chicken and it finally was a few days back! I was so looking forward to the simple, but powerful combination of ingredients that were to come.
I was fully prepared for a thick, tangy sauce coating simply spiced chicken tenders, but I was blown away by the depth of flavor that came out of that pan. It’s reminiscent of a vinaigrette, but with a thick, smooth texture like the sauce for Sesame Chicken. It’s a very summery dish with the bright, spiced sauce.
You get the subtle and separate sweetnesses of honey, brown sugar and molasses, but it’s cut through with the tang of balsamic vinegar and spices of the Dijon mustard with the follow-through of the garlic powder. This sauce begs to be shared with more than just chicken, so I also sauced some apple pieces to top a simple spinach and goat cheese salad. I loved the combination of zesty sauce and tender chicken with the crunch of the apple, freshness of the spinach and creamy goat cheese. It’s a perfectly balanced plate altogether.
We start with my basic, plain ol’ chicken tenders, liberally spiced with salt and pepper. They’re browned to hold in all their tender juiciness, then cooked through with the delicious sauce. We cover to cook, so the steam opens up the chicken for more flavor as the sauce thickens and develops all around it. A final minute to condense the sauce’s flavors make sure the chicken has a nice, healthy coating so the flavor is carried through in every bite.
1 Tablespoon brown sugar
2 Tablespoons water
2 Tablespoons honey
2 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon molasses
1 teaspoon garlic powder
1 teaspoon olive oil
1 pound chicken tenders
½ teaspoon salt
¼ teaspoon black pepper
1 apple, cut into small pieces
Combine brown sugar, water, honey, balsamic vinegar, Dijon mustard, molasses and garlic powder in a small bowl; whisk together and set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper on both sides. Add chicken to pan, cook for 3 minutes, then flip and repeat.
When the chicken has browned on each side, but is not cooked through, add the honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 10 minutes or until chicken is done, turning chicken every 5 minutes.
Uncover, turn heat to medium-high and cook for an additional minute, so the sauce thickens and the chicken is well coated. Remove from heat; serve immediately, reserving 2 Tablespoons of sauce.
Toss the apple pieces with reserved sauce and serve on the side.
I just love a good pork tenderloin, don’t you? It’s an inexpensive cut of meat that can turn out flavorful, juicy and delicious with just a little marinade and some baking. This moist and flavorful pork is one of my new favorites. I love the flavors you get from the dijon mustard and red wine vinegar, mixed with the sweetness of the honey. The tenderloins turn out fork-tender and delicious with a delicious sort of crust from the glaze. This pork would be delicious as a main course, or incorporated into a salad or sandwiches. Try this for your Sunday dinner this week as a simple, but impressive dish, or make a weeknight special with this easy recipe!
Honey-Glazed Pork Tenderloin
1 teaspoon Dijon mustard
2 Tablespoons red wine vinegar
2 Tablespoons honey
1 large garlic clove, finely chopped
1 teaspoon fresh or dried rosemary
2 teaspoons olive oil
1 pound pork tenderloin
½ teaspoon coarse salt
Freshly ground pepper
Preheat oven to 375° F. Place pork tenderloins in a shallow baking dish.
In a small bowl, whisk together dijon mustard, red wine vinegar, honey, garlic, rosemary, and olive oil to create a glaze.
Pour glaze over pork, turning to coat evenly. Sprinkle with salt and season with pepper.
Roast pork in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes.
Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.
We have another Homemade Takeout winner on our hands! This time, I ventured out of traditional ‘Chinese’ food to Thailand with the help of a tasty, simple peanut-butter based marinade. This chicken is a snap to throw together and enjoy, with a rich depth of flavors to make your mouth happy : )
Thai Honey Peanut Chicken
1 pound chicken tenders
½ cup soy sauce
4 Tablespoons honey
2 Tablespoons lime juice
2 teaspoons minced garlic
2 Tablespoons peanut butter
1 teaspoon curry powder
Mix all ingredients together and marinate chicken in the refrigerator for 30 minutes in a ziptop baggie.
Heat a large skillet over medium-high heat, then add chicken and marinade. Cook for 7-8 minutes, or until the chicken is done and sauce has thickened.
Serve on top of rice.
This is another super-simple but crazy-delicious recipe for the books! The marinade imparts just the right mixture of savory and sweet to the chicken while creating a thick and tasty sauce that makes simple rice into a luxury.
Based on a recipe from Tasty Kitchen
For some reason, the ManckWhites aren’t really a big pork family. I enjoy a good pork loin, but Bill never gravitates to the piggie recipes when we’re planning the menu. He always makes an exception for this excellent recipe I originally found on Pass the Cinnamon that coats the pork with a double layer of a flavorful crust chock-full of spices which is then dunked in a delicious sauce that literally makes Bill lick the plate! The flour-based crust mixture includes both sweet and spicy flavors that play very well with the addictive honey-garlic-soy sauce with the solid and tasty base of simple pork chops.
Double-Crunch Honey-Garlic Porkchops
6 center loin pork chops
1 cup flour
2 teaspoons salt
2 teaspoons black pepper
1½ Tablespoons ground ginger
1 Tablespoon ground nutmeg
1 teaspoon ground thyme
1 Tablespoon paprika
½ teaspoon cayenne pepper
4 Tablespoons water
2 Tablespoons sesame oil
3-4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 teaspoon ground black pepper
salt and pepper, to taste
Mix together the flour, salt, pepper, ginger, nutmeg, thyme, paprika, and cayenne pepper in a large bowl, set aside. Combine eggs and water in a small bowl, set aside.
Season the pork chops with salt and pepper, then dip them in the flour mixture. Coat the floured chops in the egg bath, then again with the flour, pressing well so lots of the flour mixture sticks.
Heat a skillet with about ½ inch of canola oil in it on medium heat. When oil is warm, cook the chops for 4-5 minutes per side, or until golden-brown. Drain on a wire rack while you prepare the sauce.
To make the sauce, combine sesame oil and garlic in a saucepan over medium heat until garlic is soft, but not browned. Add honey, soy sauce and pepper to the pan and simmer together for 5-10 minutes. Allow this to cool for 2-3 minutes, then dunk the pork chops in the sauce before serving.
Double-crunch is right! This flavorful and crispy crust soaks up the tasty honey-garlic sauce without getting soggy or overwhelming. Delicious, especially over rice or fried noodles!