Fresh Strawberry Pie

I was in the grocery store the other day passing by the strawberries and I could almost taste a homemade strawberry pie, just like we would eat during the summer when I was a kid. When I got married I went back to cheating completely on this pie; buying the glaze in the grocery store. It really is so easy to make your own and tastes SO much better. In this particular video I did use a pre-made roll out crust. Of course, homemade crust is delicious also, but I think the bought crusts are really close and work if you're in a hurry.



1 pie crust, baked and cooled
8 cups of fresh strawberries, quartered
2/3 cup water
2/3 cup sugar
3 Tbsp cornstarch

In a blender, blend 1 cup of strawberries with 2/3 cup water. Pour into a small saucepan and add sugar and cornstarch. Mix well. Cook over medium heat just until boiling, then continue to simmer for 2 minutes, stirring occasionally. Remove from heat and let sit without stirring for 10 minutes. Let the glaze cool. Put a little glaze in the bottom of the baked, cooled pie crust. Place a layer of strawberries in next. Add more glaze over this layer. Add more strawberries and another layer of glaze. Finish with your prettiest cuts of strawberries and finish off with the rest of the glaze, making sure you coat all of the strawberries. Refrigerate for at least 2 hours, but even longer is better if you have time. I finish my pie off with homemade whipped cream. Tip: If you are not going to be eating the entire pie, I would put whipped cream on each individual piece as it's served. The whipped cream can separate and get runny otherwise if it's stored on the pie.

Skillet Chocolate Lava Cake

It's great to get back to one of my favorite things.....COOKING!! It's been 3 weeks since our little Ava Drew arrived and things are finally starting to get back to normal. She is such a good, sweet baby. (Thank you Lord) :) Our church family blessed us tremendously by bringing us meals every evening and we are so thankful. It was such a huge help and I also got to try out other people's dishes, which I always enjoy. One fun Friday night, about 2 weeks in, I decided to make this dessert for the family. I picked this recipe because the ingredients are usually always in the pantry AND it's really simple to put together. Most importantly, it's absolutely delicious! It's one, giant chocolate lava cake! Who wouldn't enjoy that?!




Skillet Chocolate Lava Cake

1 package fudge brownie mix
4 oz. bittersweet or semi-sweet chocolate chips (I used closer to 1 cup)
2 cups water
1 jar chocolate fudge ice cream topping (original recipe calls for 12 oz, but I like the results better with the 16 oz jar)
1/2 tsp vanilla

- Prepare brownie mix according to package directions for cake-like brownies. Spread batter over the bottom of a large skillet (around 12 inch). Sprinkle chocolate chips evenly over batter.
- Put ice cream topping and water in a bowl and whisk until combined. Microwave on high 5-6 minutes or until boiling. Whisk again and add vanilla. (This mixture will be very thin.) Pour ice cream/water mixture over brownie batter in skillet.
- Bake, uncovered, in a 350 degree oven for 35-40 minutes. The top of the brownie will be very saucy but it will thicken as it cools off. Place on a cooling rack to cool.
- Spoon into bowls and top with vanilla ice cream. Top ice cream with Magic Shell or I like to melt bittersweet chocolate chips in the microwave for around 45 seconds then drizzle over the ice cream. It will harden up like Magic Shell does, but it's much yummier! You could also top with your favorite toasted nuts , or dress it up with some fresh mint.

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!

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!

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

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.