Jalapeno Peach Glazed Chicken

First, let me start with my sincerest apologies for my prolonged absence from writing. The past two months have been busy for Robert and I. In July, Robert diligently studied and then took the Texas Bar Exam. If any of you have taken the Bar, or lived with someone who has, then you know that experience can be life consuming. Although I wasn't the one taking the exam, I still had the long hours and sleepless nights that accompany preparing for such a big exam.

Robert and I at Rombauer Vineyards overlooking Napa Valley

 After the Bar was firmly behind us, Robert and I escaped for a week in Napa to drink some wine, take in beautiful weather and scenery, and just enjoy each other. It was wonderful! The timing of our trip could not have been better planned as the day I got back to work I was in the middle of crunch time for a project at work that continued through the month of August and into the first of September.

Pinot Noir Rose Wine with Pinot Noir grapes right off the vine

While I did not stop cooking during those two months, I did stop writing. Fortunately, during that time I stored up several delicious recipes that I hope to share with you soon! So, enough talk about what my life has been like of late, let's get to the food!

Last weekend, a good friend of ours was in town visiting his parents and invited us over for lunch where he served this jalapeno peach glazed chicken. After back to back meals of hamburgers at our tailgate for the A&M football game the day before, I was excited to have chicken and was delighted by the sweet and spicy flavors married in the glaze. I don't think we were home more than 10 minutes before I asked Robert to send an email asking for the recipe.

As I pulled up the recipe on food network yesterday, I was excited to have most of the ingredients for the glaze ready on hand. Unfortunately, I only had about half the amount of peach preserves the original recipe called for, but I did have some fresh peaches that were on the verge of going past their prime so I decided to go ahead with a little modification. Robert and I were pleased with the results and I really enjoyed the taste of the carmelized peaches on the chicken.

I hope you will enjoy this recipe the next time you grill out.

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Jalapeno Peach Glazed Chicken

Ingredients
3-4 boneless skinless chicken breast halves
1 cup peach preserves
1 fresh peach, peeled and finely chopped
1 small jalapeno, finely chopped
1.5 tablespoons soy sauce
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 tablespoon minced garlic
salt and pepper

Instructions
Bring a pot of water to boil. Take the fresh peach and cut an x in the bottom with a paring knife.

 Place the peaches in the boiling water for a minute or so until you see the skin start to pull away from the x.

 Place in an ice bath to stop the cooking. Once cooled, peel the peaches and finely chop.

 In a medium bowl, combine the peach, preserves, jalapeno, garlic, soy sauce, mustard, olive oil and salt and pepper to taste.

 Preheat the grill and season the chicken breasts on both sides with salt and pepper. When the grill is ready, place the chicken on the grill and cook for 5 minutes.

 Flip, coat with a spoonful of the glaze each and cook for 5 more minutes.

 Flip one last time and cook for about 8 minutes more, or until cooked through.

Remove and enjoy!

Source: Adapted from Bobby Flay

Peach and Brie Quesadillas with Lime-Honey Sauce

Tonight was book club night with a group of wonderful girls. I love book clubs. Based on the book clubs that I have been a part of in my life, it seems that the main focus of a book club is about gathering together to chat, and the book is often way down on the list of topics brought to the table! Our book this evening was Before I Go to Sleep by S. J. Watson. Although a page turner towards the end, we had a consensus that it was a bit too intense and heavy. Next month we plan for lighter book reading fare!

Hi Shafer!

The dinner was focused on light Mexican, and therefore, I thought it would be fun to offer a sweet play on the classic Quesadilla! This recipe is from Cooking Light, and I held rather true to the original recipe, but I doubled the amounts to accommodate for 10 diners.

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Ingredients for the Lime-Honey Sauce:
4 tablespoons of honey
4 teaspoons of fresh lime juice
2 teaspoons of grated lime rind

Ingredients for the Quesadillas:
2 cups of fresh peaches, peeled and thinly sliced
2 tablespoons of chopped fresh chives
2 teaspoons of brown sugar
6 ounces of Brie cheese, thinly sliced
5 large flour tortillas
Olive oil for coating the pan

Steps for Sauce:
1. Combine the honey, lime juice and grated lime rind and whisk together.

2. Set aside.

Steps for Quesadillas:
1. Combine the sliced peaches, chives and brown sugar in a large bowl and toss gently to combine.

2. Heat a large skillet over medium-high heat and allow the sprinkling of olive oil to flow across the pan.

3. Add one large tortilla to the pan.

4. Spread the sliced brie and peaches evenly across on half of the tortilla.

5. Fold over the other half of the tortilla onto the side with all the brie and peaches, like a sandwich on one piece of bread. It should look like a pita.

6. After about 30 seconds to 1 minutes, carefully flip over the quesadilla so that you can brown the other side. Be careful not to loose the peaches and brie as you flip!

7. Cook for another minute, until the tortilla is crisp and slightly browned.
8. Transfer to a board and slice into small pieces.

9. Serve with the sauce and enjoy with friends!

Super excited when I came home tonight!