Craisin peach crumble bars

Ohhhhh my moly.

If I were the demanding type I’d demand that you make these immediately. I’m not, of course so I’ll just strongly suggest it.

The peaches are so good this year and I bought more than I’ll ever be able to eat, so I wanted to some up with something to do with them. This is based on the apple crisp recipe, but with more of the crumble part so that you end up with a crust. It is OH so good.

Craisin peach crumble bars

Ingredients

  • 2 medium-to-large peaches, chopped
  • 1/3 cup Craisins
  • 2 Tbsp. cornstarch
  • 2 Tbsp. sugar
  • 1/3 cup butter
  • 2/3 cup brown sugar
  • 2 tsp. vanilla
  • Pinch of salt
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder

Instructions

  1. Preheat oven to 350F and chop the peaches, then put them in a saucepan with the Craisins, cornstarch and sugar. Bring it all up to a nice bubble and let it cook till it thickens, then set aside
  2. Cream butter and sugar, then mix in remaining ingredients — it will look coarse like a crumble topping
  3. Take two cups of crumble mix and press into a greased 8×8 dish and bake till it’s lightly browned, around 10-12 minutes, then spread fruit mixture over crust. Sprinkle the rest of the crumb mixture over the top and bake till that’s lightly browned, about another 15-18 minutes or so

Fast and good! How can you beat that?

Mediterribbean punch

Some people come from money; I, on the other hand, come from funny (which is even better). My Uncle Steve named this drink. Don’t you love it?

The folks over at Pom Wonderful contacted me a while back and asked if they could send me some of their juice to try (for free, okay, FTC?). I was honestly a little hesitant because, um, I was pretty sure I was the last person who hadn’t tried pomegranate anything yet and I wasn’t sure what to expect. A lot of people love the stuff, however, so I gave it a shot.

For my first attempt I thought I’d try pomegranate molasses.

Fail, party of one. Not having a clue what I was doing following a specific recipe, I cooked the mixture too long and ended up with a giant Le Creuset-shaped lollipop. Oops.

Not wanting to wash that pan again repeat my mistake, I thought I’d try something different. And, if y’all haven’t noticed, it’s a million degrees outside so a cool cocktail sounded like the thing for my next pomegranate attempt.

Success! It is yummy and tart and sweet and limey (is that a word?) and I’m loving it.

Mediterribbean punch

Ingredients

  • 2 Tbsp. simple syrup
  • 2 Tbsp. pomegranate juice
  • 1/4 cup rum
  • squeeze of lime

Instructions

  1. Mix all ingredients; serve over ice and enjoy!

This makes a sweet drink, so feel free to adjust the simple syrup as your little heart desires.

Lazy woman’s peach cobbler

This recipe comes from my great grandma, who maybe named it thusly? Or maybe that was always its name? Either way, it is, indeed, one of the easiest desserts you’ll ever make.

Lazy woman’s peach cobbler

Ingredients

  • 1 cup sugar
  • 1 cup flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 stick butter
  • 1 cup milk
  • 3 cups fruit (cut up; don’t drain)

Instructions

  1. Combine sugar, flour, baking powder and salt; cut in butter like you’re making biscuits, or pulse in a food processor, then stir in milk till well combined
  2. Pour batter into a buttered cast iron skillet or baking dish and top with fruit and its juice
  3. Bake at 350F for 45 minutes; sprinkle sugar on top for the last few minutes of baking

Homemade sour mix

What it is:

  • Crazy easy to make with only two ingredients
  • Completely natural, chemical free

What it’s not:

  • Loaded with high fructose corn syrup
  • Neon (because, um, ew)

What’s not to like?

Homemade sour mix

Ingredients

  • 16 ounces simple syrup
  • 12 ounces key lime, lime or lemon juice or some combination thereof

Instructions

  1. Stir or shake to combine

See? Crazy easy. And you can customize it, of course, and make it a little more sweet or a little more sour — whatever floats your boat. Or your margarita shaker.

Chicken Française (lemon chicken)

This recipe originally came from here, but has lived in a binder in my kitchen for years now. This is good chicken. Man catching chicken even. It’s crispy and juicy and lemony and fabulous. I gave this recipe to my sister a few years back and she’s married now. SEE?? Try this:

Chicken Française (lemon chicken)

Ingredients

  • 1-2 pounds boneless chicken breast halves or thin chicken cutlets
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1/2 tsp plus 1/4 tsp salt
  • 1/2 tsp plus 1/4 tsp black pepper
  • 3 large eggs
  • 1/4 cup butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced

Instructions

  1. If using chicken breasts, pound to 1/4 inch thickness between two sheets of plastic wrap (I hate pounding chicken so I use the thin cutlets)
  2. Combine flour, 1/2 tsp salt and 1/2 tsp pepper in a shallow dish, and dredge chicken, patting to evenly coat with flour mix; set aside
  3. Beat eggs in another dish and set aside
  4. Heat oil in heavy skillet (preferably cast iron, of course) over medium heat until hot but not yet smoking
  5. Working in batches, dip floured chicken into eggs, making sure chicken is well coated, then let excess drip back into bowl; carefully ease chicken into hot oil and cook, turning once, till both sides are golden brown and chicken is cooked through — this will take about three minutes a side or so
  6. When cooked, transfer chicken to paper towel lined plate and tent with foil or put in the oven set at its lowest setting (i.e. a very slow oven — does anyone still say that?)
  7. After all chicken is fried and set to keep warm, pour oil out of skillet (I use an old coffee can for the oil), then set the pan over low heat and melt the butter in the skillet
  8. When butter is melted and stops foaming add wine, chicken broth and lemon juice. Crank the heat up a bit and boil, uncovered, stirring to release all the yummy brown bits that are stuck to the bottom of your pan. Season with remaining salt and pepper (1/4 tsp. of each)
  9. Remove paper towels from chicken plate, then spoon sauce over chicken; top with sliced lemon and serve