Peaches Recipes from 99

[anna]

Hi- I have an abundance of peaches right now and was looking at the July 99 CL and wondering about the following: Roasted Chicken, Red Onions and Peaches, or the Peach Cake or the French Toast Peach Cobbler (cover recipe). Do you remember these - good or bad or have any feedback for me as I launch into a peach-dish frenzy? Thanks so much!

[Jen]

I hadn't "discovered" CL yet by then, but I would love the recipe for the chicken if someone doesn't mind posting it...it sounds yummy!

[Carrie W]

We made the Roasted Chicken, Red Onions, and Peaches a few times, and really enjoyed it. I can't remember if it's waht was called for, or our own adjustment, but we used boneless, skinless chicken breasts (and might have adjusted the time if the original recipe called for a whole or half chicken). I'd definately encourage you to give it a shot!

Also, one of the recent issues (July, I think) had a feature on instant desserts that included a peach-melba-like dessert that was excellent.

[Ralph]

Thumbs up for the French toast!

[Connie]

I made the peach cake last year. It was yummy! And it looked good. I think it made a good impression on our guests. And it doesn't use too much sugar, either. Try it, you'll like it! http://www.cookinglight.com/bbs/smile.gif

[Marcie]

The roasted chicken, red onion and peaches recipe is one of our very favorite recipes. Very easy and good enough for company. I'll make it again when this heat wave lets up - can't stand the idea of my oven being on over 400 degrees for an hour.

[anna]

Thanks so much for the feedback - this board is such a great resource instead of having to wonder about a recipe you get that reaction right here. I did try the peach cake last night - was easy and a good dessert. I'm definitely going to try the chicken/peaches and this weekend hopefully the cobbler. Last night my husband came in with ANOTHER box of peaches to add to what we already had, so it looks like I can try every recipe CL ever had a peach in! Does anyone know about frezing them? Can they just be peeled, sliced and frozen or do you have to add sugar or lemon juice to keep from turning brown? Also, any other peach ideas gratefully accepted. Thanks~!

Has anyone tried the teriyaki pork chops with peach salsa from I'm not sure when?

[valeriek]

The roasted chicken, red onion, and peaches recipe sounds wonderful! I must have missed that one. Would somebody mind posting it? I love peaches.

[anna]

Here's the recipe:

Roasted Chicken, Red Onions, and Peaches

4 large peaches
1 T sugar
8 chicken thighs(about 2 pounds),skinned
2 large red onions, each cut into 8 wedges
1/2 t. salt
1/4 t. black pepper
1 t. veg oil
2 T balsamic vinegar
2 T molasses
1 t. dried thyme
1/4 t. crushed red pepper
4 cups hot cooked couscous

1. Cut an X on bottoms of peaches, carefully cutting just through the skin. Fill a large dutch oven with water, bring to a boil. Immerse peaches for 20 seconds; remove with slotted spoon and plunge into ice water. Slip skins off using a paring knife (skins will be loose). Cut peaches in half; remove pits.

2. Preheat oven to 425.
3. Place peaches in a large bowl;sprinkle with sugar. Cover and chill.
4. Combine chicken and onions in a 13x9" baking dish; sprinkle with salt and black pepper. Drizzle with oil; toss chicken gently to coat. Bake at 425 for 30 minutes.
5. Combine balsamic vinegar, molasses, dried thyme, and crushed red pepper, and drizzle over chicken, turning to coat. Bake chicken an additional 20 minutes. Add the peaches to chicken mixture in dish, basting with cooking liquid. Bake an additional 10 minutes or until chicken is done. Place 1 cup couscous on each of 4 plates, and top with 2 chicken thighs, 4 red onion wedges, and 2 peach halves. Spoon sauce evenly over each serving. Yield: 4 servings

Calories 472, fat 7.3, fiber 5.4

[Jen]

I got the pork chop/peach salsa recipe from the web a couple of months ago, and just got around to trying it on Monday. It was excellent! Highly recommended. If you're in a rush, I imagine you could just use bottled teriyaki sauce. Also, I forgot to premarinate (it says 4 hrs), so I just left it at room temp for a half hour or so, and it was still good.

[ElinorC]

That peach salsa from the pork chop recipe is one of my favorites. It will go with most anything.

[RunnerKim]

Last year when my husband and I went to a fruit farm, we got a little carried away picking peaches. We did just peel and slice up peaches and freeze them. They worked just fine for baked goods.

Kim

[valeriek]

Thanks for posting the recipe Anna. It sounds wonderful - can't wait to try it!

[anna]

Made the Summery Peach Salsa July99 and ElinorC, you're right---it's terrific. We had it over sliced grilled venison tenderloin and it was yummy - even my husband (who's difficult about trying new things) loved it -pretty for summer dinner for company too --yum.

[Cory]

The peach french toast was great. The recipe serves several people. If you're cooking for 2 or 3 people, you can cut it in half.

[andrea]

hey everyone...do not confuse the pork chops with peach salsa with the pork cutlets with nectarine salsa (i'm not sure which issue) they were disgusting! we could hardly eat it...very unusual!

too bad...i don't think i can bring myself to try the peach chops because the nectarine cutlets were so barfy!