Cauliflower Casserole

Now, at first glance, you are probably thinking "what?!" And, I know some of you may not be fans of cauliflower. We all have different tastes. But, let me challenge you to just watch this video blog. Even if you are not cauliflower's biggest fan, it may still give you ideas of how to dress up some of your foods to add variety to your meals. This casserole was a family favorite at reunions and the holidays when I was growing up in middle Georgia. Try it out and see if it might become a new favorite for your next family gathering.



1 head of Cauliflower
1 cup of mayonnaise
1/4 cup of mustard
1 cup of sharp cheddar cheese
Salt

Remove green leafs and hard core from Cauliflower
Rinse Cauliflower well
Cut cauliflower into individual stalks OR leave whole - which ever way you prefer works!
Place cauliflower in boiling salted water and cook until fork tender
Drain cauliflower well and place in baking dish
In a small bowl, mix mayonnaise and mustard
Spread mixture over cauliflower evenly
Cover with cheese and bake uncovered at 350 degrees until cheese is melted and bubbly around edges (approx. 20 mins)

Ava Drew's First Day

I have taken a few days off from cooking to have my fourth little baby, Ava Drew. God has blessed us tremendously in so many ways, and we want to share His miraculous blessings with all of you. So, below is our self-edited video of Ava Drew's First Day. Enjoy, and check back soon for a guest blog from my mother. We're not going to miss a beat here at WestCoast Peaches. You gotta eat...why not make it good!

Response to A Question

Jenny in Georgia wrote and said:

Jody- love this blog! I feel inspired to start cooking like this- you make it look so easy. And it is good, Southern food that those of us in Georgia love-

I'd love to hear your input on what types of kitchen tools, utensils, pans, etc. you find best to cook with as well as storage containers (like for flour,etc) when you do your blogs. Also what doesn't work well. Also, will you include in your blogs (like with the creamed corn) how to tell when it is "done"? Does it matter what type corn you use-sweet vs. field corn, white or yellow, etc etc.

Thanks so much- hope all goes well with your new arrival!


Thanks for following my blog, Jenny! I am so glad that so many people are interested, and THANKS for your questions and suggestions.

My kitchen "tools" and utensils vary. I love Pampered Chef items, but I have a wide variety of things. I'll try to feature some of these items in a future blog. My sweet husband bought me Emiril's Cookware this past Christmas and it is WONDERFUL. Lovin' it!

As far as storage, I have 3 big glass jars on my counter. They are for flour, sugar, and rice, and you can write the name of each item with chalk on the front of them. I got mine at World Market, but you can probably find them elsewhere, as well. When doing a video blog, I have some items in bowls. I use measuring cups on occasion, so I might have used one for flour.

With the creamed corn, I cook it for 20 mins because it seems to help it become creamier. It would probably be "done" within 10, but you can taste it to see if it's tender. Whatever corn you prefer will work. I used yellow in the video blog.

Thanks for all of your questions. That's the part that makes it so much fun! Keep 'em coming!

Homemade Chicken Noodle Soup

It's that time of year. Though cooler weather is always welcomed with much excitement at our home, unfortunately, sickness seems to accompany our wintry friend far too often. My kids and husband have been sick with colds and flu already. In each situation, the common request in our home has been for this recipe. It is great on a cold winter day. It is perfect for that little pick-me-up when someone is not feeling their best. I would eat it in a box with a fox any day of the year :) What ever excuse you can come up with, this meal is going to be a treat! This is just one of those little recipes you can keep in your back pocket to pull out for any occasion.



5-6 boneless, skinless chicken breasts
half an onion, peeled
2 cloves of garlic, minced
salt and pepper
1 Tbsp. Italian seasoning
2 bay leaves
2 chicken bouillon cubes
1/2 tsp. lemon zest
1 cup chopped celery
1 cup sliced carrots
2 cups egg noodles
3/4 cup heavy cream
1/4 - 1/2 cup Parmesan cheese
1/4 white wine (it's good with Sherry too)
1/4 cup fresh chopped parsley

Put chicken breasts, onion, garlic, salt and pepper, Italian seasoning, bay leaves, bouillon cubes, and lemon zest in a large pot and fill with water 3/4 full. Bring to a boil, then reduce heat and simmer for 45 minutes - 1 hour or until chicken is tender. Remove chicken, onion, and bay leaves and set aside. Chop chicken and save to add at the end. Add chopped celery and cook for about 8-10 minutes. Then add your sliced carrots and cook another 5-8 minutes. Add the egg noodles and cook according to package (usually around 5 minutes is what I do so they do not overcook throughout the rest of the process). Slowly add your chopped chicken in, and then add the heavy cream, Parmesan cheese, white wine, and fresh parsley. Heat through for about 1 minute then turn off heat. Enjoy your yummy soup with a loaf of warm, crusty bread!

FOLLOW ME

Follow me on TWITTER by clicking on the icon on the right hand side of this page. Also, help me get the word out about this blog by posting a link on your Facebook page by clicking on the "share" icon on the right hand side of this page. You can also join the group "WestCoast Peaches" on Facebook. By joining, you can post comments, pictures, questions, and make requests. Feel free to email me at westcoastpeaches@gmail.com. Thanks for being a part of the joy of cooking with me at WestCoast Peaches!

Recipes and Video Posts

Thanks for your input. I've had some comments from viewers that would like to have the typed out recipe along with the video blog. No problem. I've begun typing that out starting with the Chicken with Almonds. You can simply highlight it, copy it, and add it into any word document program you like. Then, print it out. Hopefully, this will make our time together at WestCoast Peaches even more productive. Thanks again for your comments and input, and for hanging out with me at WestCoastPeaches.blogspot.com!

WestCoast Peaches' Homemade Peach Cobbler

In response to a request by Darlene of California for a cobbler recipe, here is a great PEACH COBBLER recipe that is sure to get your taste buds tingling. This cobbler is so simple to make, which is a very good thing. Because, once people taste it, you are going to be getting requests to make it often. As always, have fun in the kitchen!


PEACH COBBLER

1 stick of unsalted butter
2 29 oz cans of sliced peaches in syrup
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 Tbsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1 Tbsp. sugar dusting over top of cobbler after cooking

Melt butter and place in dish
Mix flour, sugar, baking powder, and salt with whisk
Add in milk and mix well
Pour over butter in 9 1/2 x 11 baking dish
Distribute peaches evenly over batter using slotted spoon
Pour 1 can (approx. 1 cup) of peach juice evenly over the peaches
Bake uncovered for 1 hour at 350 degrees
As soon as cobbler is removed from oven, dust the top of it with 1 Tbsp. of sugar

For a Fresh Peach Cobbler
Combine 4 cups of pealed, sliced peaches with 3/4 - 1 cup sugar and 1 cup water in a pot. Bring to a boil. Lower temperature and let simmer for 10 minutes.

Chicken with Almonds

This is a great little dish that is a favorite at my home. My mom gets the credit for this one and I was enjoying it at an early age. Now that I have a family of my own, it has become a favorite once again. If you are not a fan of almonds, simply don't add them to the dish. It will still be amazing.




6-8 chicken breasts
1/4 cup olive oil
1/4 cup of diced onion
3 Tbsp. All Purpose Flour
2 cups chicken broth
1/4 cup Sherry
2 tsp. dried tarragon
salt and pepper to taste
1cup sour cream
4 Tbsp. slivered almonds (opt)

Salt and pepper chicken
Brown chicken in oil and remove
Saute onions in same pan
Stir in flour
Slowly add sherry and chicken broth
When liquid begins to simmer, remove chicken to skillet
Add tarragon, salt and pepper
Cook covered on low for approximately 45 minutes
Stir in sour cream and heat; do not boil
Garnish with slivered almonds

I like to serve this with white rice

Comments, Questions, and Requests Are Welcome

I've been blown away by the response to WestCoast Peaches so far. I never would have imagined so many people would follow and enjoy watching and hearing about me in my kitchen. I can't thank you enough for making this so much fun. I've also loved hearing from so many of you via facebook, email, and blog posts. Keep the comments coming. Also, feel free to ask questions, make suggestions, and let me hear about how those dishes are turning out.

Also, if you have a problem with any of the dishes, please let me know what the issue was and I may be able to advise you on what went wrong and how to fix it. This blog is designed to be interactive. My goal is to one day be to a place where we can do a live video post with viewers asking questions and making comments as we go. I just need to get a baby girl here and get my life back together first!

Speaking of little baby Ava Drew, her scheduled arrival is Friday, January 22, 2010. Stay tuned! I will be posting some video of her right here at WestCoast Peaches!

And, speaking of peaches, I am planning on posting a great recipe for Peach Cobbler. This is in response to Darlene Propp's request for a cobbler recipe. Thanks Darlene, for the comment. If you like peaches, you are going to LOVE LOVE LOVE this cobbler.

There will soon be a post for one of my favorite Italian dishes, too. It will rival anything you can get in a restaurant, yet it is so simple you will amaze your friends and family at your next get together.

Thanks for hanging out with me in the kitchen at WestCoast Peaches!

Flavorful Food

One thing many people forget to do is to season their food along the way. NEVER wait until the dish is done (or almost done) before you start adding your seasonings and salt. To salt your food in the beginning and throughout brings the flavor out of the food as it cooks. If you wait too late, you will just have salty, bland food. But, how do you keep your food from becoming too salty?

The answer to that question is simple: Don't ever serve something to others that you haven't tasted throughout the cooking process. Salt and season properly at the start of your dish. Then, taste it throughout. If it needs a little more, add it. If this is not something you are currently doing, you will instantly see the taste of your food go from 1 star to 4 stars.

Southern Creamed Corn

I have said it all my life; "Life is not lived out of a Can!" So, why should your vegetables come out of one? Check out the following video blog for one of my favorite side dishes. I want to give a little credit to my Dad and 9 year old son, Caleb. They each shared in the filming of this one. It's a family affair at WestCoastPeaches! I'll have a new main dish or dessert on an upcoming blog. But for now, check out another Southern Side and enjoy your little taste of the South!

Fried Okra

Southern Food is definitely near and dear to my heart. After all, I was raised in Georgia. Today, I want to show you how to make a side dish that is sure to complement a variety of meals. Last night, we had lemon-peppered pork chops, with broccoli casserole and FRIED OKRA! Check out my video blog to see just how simple this side dish is to prepare. And, enjoy your little taste of the south.

West Coast Peaches Returns

Well, it's been close to 2 years since my last blog. I won't even begin to attempt to play catch up with all that's happened in those two years, but I will mention a couple of really awesome things. First of all, our oldest son Caleb and our oldest daughter Abby both accepted Jesus Christ as Lord and Savior of their lives. I can't begin to express how excited that makes Jeff and I and how exceedingly grateful we are to the Lord for calling them to Himself. They are truly amazing kids and I can't wait to see what the Lord has planned for their lives.

Secondly, we are expecting our 4th child (3rd daughter) in just 2 weeks! We are all so excited and can't wait to meet her. I feel like I get to hold her every day, but I can't wait to hold her in my arms and kiss her sweet face.

I was blessed with a mother who loved to cook and taught me at an early age value and skill that I've used throughout my life when preparing meals for my family and friends. Now, I want to pass this on to you as we share together our love and passion for cooking. Here's what this blog is going to look like:

- original and family recipes

- cooking tips

- pictures of selected dishes

- categorizing of main courses, sides, etc.

- and a section called "cooking common sense" In this section I will address those little quick tips that most cookbooks never mention. Those little things that the "experts" assume we all know but when executed make the biggest difference in presentation and taste.

From time to time I will be featuring your recipes as well. So, let me hear from you! I want to answer your questions, help you be creative, and hear your thoughts and ideas as well.