The original Peachy Chicken recipe has been printed on the back of the Heinz Malt Vinegar bottle for many years. Peaches paired with chicken just go together extremely well. The chicken cooked in peach sauce just melts in your mouth and the sauce itself has a sweet & sour flavor that is just amazing.
Malt vinegar transforms simple baked chicken into something incredibly special! Made from malted grains of barley, malt vinegar has a tart flavor and can help to enhance the flavors of other foods it is paired with. It is best known for topping fish and chips.
Malt vinegar is produced from the same grains that are used for making beer, and so it has a similar lemony, nutty, and caramel flavor profile as malted ale. It can range in color from light to dark brown while some distilled varieties are clear.
Usually found in condiment or bakery aisles at the grocery store, it’s become a culinary mainstay in British and Canadian cuisines.
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Peachy Chicken
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Instructions
In a large skillet, brown the chicken thighs, onion & garlic in the oil.
Combine the reserved peach juice, orange juice concentrate, vinegar, brown sugar, red pepper flakes (if using), basil, salt, cloves, cinnamon & pepper. Pour over browned chicken mixture. Cover & simmer 25-30 minutes or until chicken is cooked through.
Add peaches; heat. Combine cornstarch & water; stir into sauce. Heat, stirring, until sauce is thickened.
Serve chicken & sauce over rice.
Recipe Notes
• If malt vinegar is not available, try using apple cider vinegar as a substitute.
I’m not sure about you, but lobster is a rare treat in our household because it’s so expensive. ‘Poor Mans Lobster’ with melted butter is a dish that is made with white fish, so it tastes just like lobster, but it doesn’t cost a fortune.
When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times—and gave them a lowbrow reputation as the poor man’s protein. Instead of this leading to seafood festivals and celebrations like the clambake, colonists were just super embarrassed by all of, what they called ‘the ‘cockroaches of the sea’. These hard-shelled creatures were even used as fertilizer and fish bait because there were just so many around. Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond.
However, all this started to change in the mid 1800’s because of canned food and trains. Lobster actually became one of the most popular canned products on the market. Later, during World War II, canned lobster was used to feed soldiers.
Once railroad transportation began to make travel easier, more and more people began to experience the taste for lobster. Thanks to the cheap price tag and the copious quantities, lobster was served on passenger trains. Passengers were intrigued by the dish and word began to spread about the rediscovered cuisine.
Before long, demand and prices for lobster both increased, as the crustacean was ultimately rebranded by the North American population from a food for the poor to a far more decadent dish.
Today, poor man’s lobster refers to a dish made of white fish, cooked in the style of lobster, mimicking many of the similar flavors. Once simmered in boiling water, dipped in butter, with a squeeze of lemon, it takes on a taste like cooked lobster.
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Poor Man's Lobster
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In a bowl, mix together water, sugar & salt then add to a large skillet.
Place fish filets in the skillet & bring to a gentle simmer. Cook the cod by avoiding a hard boil during the poaching step. Keep the water at a gentle simmer & watch the cooking time closely ... overcooking is the main cause of rubbery fish.
After poaching, transfer the cod to a baking sheet, brush with some melted butter & season with paprika.
Broil for about 7 minutes on low until fish flakes easily with a fork.
Brush with more butter & juice from the lemon & serve.
This meal is nice served with broccoli or green beans & roasted potatoes or rice. We added some 'Cheddar Bay Bread' as well.
This dish likely evolved from rustic Italian North American home cooking, where ‘dump and bake’ meals became popular in the 1970s and 80s for their minimal cleanup. It combines affordable proteins (chicken) with pantry staples (potatoes, canned or frozen green beans) and a fat source (butter or olive oil) to create a savory, tender meal.
The ‘Italian’ moniker comes primarily from the Italian herb seasoning used to coat the ingredients, rather than from traditional Italian culinary techniques. Dry herb blends became widely available in the mid-20th century, allowing home cooks to easily create Italian flavors without needing an extensive spice rack.
Soldiers returning from WWII brought home a taste for Italian flavors—specifically oregano on pizza—which paved the way for a market for Italian flavored products.
You generally won’t find this pre-mixed blend in Italy; Italian cooks typically use fresh herbs (like basil, parsley, or rosemary) individually or in regional combinations rather than a single ‘all-purpose’ dried mix.
The classic blend typically includes dried oregano, basil, thyme, rosemary, sage, and marjoram.
The Italian chicken, potato and green bean casserole is enjoyed for its ability to transform simple, humble ingredients into a comforting, nutritious, and versatile dish.
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Italian Chicken, Potato & Green Bean Bake
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Preheat the oven to 400 F.
In a large mixing bowl, add the chicken, potatoes & green beans. Drizzle the olive oil over the ingredients in the bowl. Add Italian seasoning, garlic powder, onion powder, rosemary, basil, salt & pepper. Toss everything together until the chicken, potatoes & green beans are evenly coated with oil & seasoning.
Transfer the mixture into a 9 x 13-inch baking dish, placing the chicken breasts in the center. Arrange the potatoes around the chicken & place the green beans on top. Cover the dish with aluminum foil (optional for a softer finish) or leave uncovered for a bit more crispiness.
Bake for 35-40 minutes or until the chicken is cooked through & the potatoes are tender. If desired, sprinkle grated Parmesan cheese over the chicken & vegetables during the last 5 minutes of baking for a cheesy finish.
French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.
When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two. Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.
Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.
Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.
Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich.
Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.
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Cornbread French Toast
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Instructions
Cornbread
In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.
CELEBRATING ST. PATRICK’S DAY!
The term ‘green food’ can mean several things. More and more households are ‘going green’ with their menus, buying food from sustainable local sources. People who are ‘eating greener’ include those who grow their own food and compost all their waste to those who simply take a re-useable bag to the supermarket. Most of us are interested in making decisions that are better for the environment.
Others immediately think ‘green vegetables’. Then of course there are those who, especially at this time of year, may think of the color green and foods with which to celebrate St Patrick’s Day. There is so much you could do with this holiday in terms of food such as rainbows, leprechauns, shamrocks, pot of gold ………
In North America, St. Patrick’s Day is pretty much just a fun day here. Green food has been getting more and more ‘creative’ on this particular holiday. For the most part, it’s an excuse to party and drink some green beer.
In the spirit of St. Patrick’s Day, I wanted to incorporate some ‘green’ food into our day. I decided on some ‘magic’ sunflower seed cookies. These cookies are quite unique in that when you use sunflower butter combined with baking soda in the batter the bread turns green. The green color is a harmless result of natural chemical reactions and doesn’t affect the taste or safety of the cookies.
Sunflower seed butter, often called Sunbutter, naturally turns green when these two ingredients meet during baking. The alkaline baking soda interacts with the acidic chlorogenic acid, producing a green pigment called chlorophyllin. This reaction intensifies as the cookies cool down, leading to the characteristic green hue.
Nevertheless, I thought it was a fun way to put a different twist on today’s green celebrations.
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Green Sunflower Seed Cookies
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Mix everything together in one bowl until well combined.
Scoop the dough, roll in seeds & place onto a parchment paper lined cookie sheet. This amount will make 12 large balls or 15 small ones.
Bake 10-15 minutes. Remove from oven & cool on wire rack.
Recipe Notes
- It's definitely very important to use baking soda and make sure to mix the batter adequately to disperse the baking soda fully, otherwise the chemical reaction that produces the green color won't happen. It also needs to sit for a few minutes after baking. Some brands (or even jars) of sunflower butter do work better than others, whether it has to do with freshness, added ingredients, or what. It's the secret ingredient to the green color - any other nut butter will just be brown! Look for a jar with as few additives as possible.
The core idea of pork with apples is ancient, but the specific preparation using commercial apple pie filling is a modern, convenience-driven take on that tradition. This method transforms a classic historical pairing into a quick, easy-to-prepare meal using modern pantry staples. This inspiration appeared around 2010, utilizing canned filling and sometimes boxed stuffing to create simple, one-pan baked meals.
Cooking doesn’t always have to be complicated. Sometimes, it’s the simplest amount of ingredients that come together to recreate a traditional flavor profile without the extra prep work.
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Pork Medallions w/ Apples & Stuffing
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Instructions
In a large skillet, brown pork medallions & onions in oil over medium-high heat. Remove to paper lined plate & set aside.
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Prepare stuffing according to package directions. In a bowl, combine apple pie filling, apple juice, cranberry sauce, herbs & spices. Spread mixture into a lightly greased 9 x 9-inch baking dish. Place onions over top then nestle pork medallions into apple mixture. Finish with spooning stuffing over all.
Cover & bake for about 55 minutes or until medallions are cooked through. A meat thermometer inserted into pork should read 145 F.
Sprinkle with parsley & serve.
