Category: Cooking

Cooking

Balsamic-Glazed Peach Caprese Salad

Lora Knows...

Ingredients:

8 semi-soft peaches with their pits removed
Kosher salt
¼ cup aged balsamic vinegar, plus more for drizzling
3 tablespoons extra virgin olive oil
8 ounces bocconcini
1/2 cup fresh basil
2 tablespoons extra virgin olive oil, plus more for drizzling
Fresh cracked black pepper, to taste

Instructions:

On a large plate drizzle the balsamic vinegar. Season the peaches with kosher salt.

In a nonstick pan, heat the extra virgin olive oil over medium-low heat. Add the peaches cut side down and sear for 3 minutes. To prevent the peaches from sticking jiggle the pan now and then. Lift a peach to make sure it is browning, don’t let them burn. Once they are browned, remove the pan from the heat and place the peaches cut side down in the balsamic vinegar on the plate.

Let the peaches soak up some of the yumminess for a minute . Return the peaches to the hot pan cut side down, and cook over medium-low heat for another minute. Then put back on the plate with the balsamic vinegar. Let them rest for 2 minutes.

Return to the hot pan again for the third time, cook for one more minutes. Put the peaches back on the plate, cut side down, and put in the fridge for 20 minutes.

Cut the chilled peaches into quarters and place them on a clean plate with the bocconcini. Season with a bit more kosher salt, then add some fresh pepper. Make it look appetizing and pretty by tucking the basil in between the peaches and cheese. Drizzle generously with extra-virgin olive oil and a bit more balsamic vinegar.

As most of you know I always like to change recipes. I’ve made these yummy peaches a few times and have drifted off the original recipe to this version. The original recipe is from “Listen to Your Vegetables” by Sarah Grueneberg and Kate Heddings. It’s a great book!

Cooking, Holidays

Yummy Roasted Pumpkin Seeds

Lora Knows...

Now that the pumpkins are carved, what can I do with all these seeds? Pumpkin seeds make a great healthy snack! They deliciously take on flavor, everything from sweet to savory. Here are some easy recipe suggestions for you to try.

For all of the savory flavors (breadstick, maple spice, and dill pickle), coat the seeds with olive oil, sprinkle on the seasoning, and bake on a parchment-lined baking sheet at 300°F for 20–30 minutes.

Breadstick Roasted Pumpkin Seeds

1 teaspoon olive oil
1 teaspoon grated Parmesan cheese
½ teaspoon basil
½ teaspoon oregano
¼ teaspoon sea salt
⅛ teaspoon garlic powder

Maple Spice Roasted Pumpkin Seeds

1 teaspoon olive oil
2 tablespoons pure maple syrup
1½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon fine salt

Dill Pickle Roasted Pumpkin Seeds

1 teaspoon olive oil
1 teaspoon white vinegar
1 teaspoon dill
½ teaspoon garlic powder
½ teaspoon sea salt
⅛ teaspoon black pepper

For the sweet flavors (cinnamon-sugar and cup of joe), coat with melted butter bake and place on a parchment-lined baking sheet at 300°F for 20–30 minutes.

Cinnamon Sugar Roasted Pumpkin Seeds

1 tablespoon butter
½ teaspoon cinnamon
1 tablespoon brown sugar
Pinch of salt

Cup of Joe Roasted Pumpkin Seeds

1 tablespoon butter, melted
2 tablespoons brown sugar
1½ tablespoons espresso powder

Cooking

Delicious BBQ Chicken

Lora Knows...

Here’s a classic BBQ chicken recipe for you:

Ingredients:

  • 4 bone-in, skin-on chicken breasts (or your preferred cut of chicken)
  • Salt and pepper to taste
  • 1 cup barbecue sauce (good store-bought or homemade)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Optional: a pinch of cayenne pepper for some heat
  • Chopped fresh parsley for garnish

Instructions:

  1. Prep the Chicken:
  • Pat the chicken pieces dry with paper towels to ensure a crispy skin.
  • Season both sides of the chicken with salt and pepper.
  1. Prepare the Marinade:
  • In a bowl, mix together the barbecue sauce, olive oil, garlic powder, onion powder, paprika, and cayenne pepper (if using). This will be your marinade and basting sauce.
  1. Marinate the Chicken:
  • Place the chicken in a large resealable plastic bag or a shallow dish.
  • Pour half of the barbecue marinade over the chicken, ensuring each piece is coated. Reserve the remaining marinade for basting later.
  • Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 4 hours. This allows the flavors to infuse into the chicken.
  1. Preheat the Grill:
  • Preheat your grill to medium-high heat (around 350-400°F / 175-200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
  1. Grill the Chicken:
  • Place the marinated chicken on the grill, skin side down.
  • Close the lid and cook for about 6-8 minutes, or until the skin is crispy and nicely browned.
  • Flip the chicken over and baste the cooked side with the reserved barbecue marinade.
  1. Baste and Grill Again:
  • Close the lid and cook for another 6-8 minutes, then flip the chicken again.
  • Baste the second side with more marinade.
  • Continue grilling, flipping, and basting every 4-5 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear. This usually takes about 20-25 minutes depending on the size of the chicken pieces.
  1. Final Touch:
  • Once the chicken is fully cooked, transfer it to a clean plate.
  • If desired, brush on a final layer of barbecue sauce for extra flavor.
  1. Serve:
  • Garnish with chopped fresh parsley.
  • Serve the delicious BBQ chicken alongside your favorite sides, such as coleslaw, corn on the cob, or baked beans.

Enjoy your homemade BBQ chicken that’s bursting with smoky and tangy flavors. It’s perfect for a backyard barbecue or any occasion. If I do not make my own sauce, I use Stubbs.