The rich, rolling farmlands of North Louisiana are known for many delicious crops, but perhaps none are as famous as Rustonpeaches. Juicy and oh-so-sweet, they are a staple of summer, and celebrated at the Louisiana Peach Festival in Ruston.
Welcome to My Home & on the Thursday Menu is all about Peaches. Louisiana peaches are only a viable in my area for a short time. And Now is the time ! What shall I make well grandma ice cream is always a hit. Recipe below *
And if you are in the area this weekend the Peach festival is always a fun time .
Held annually on the fourth weekend of June, the Louisiana Peach Festival is a favorite event.
Dates: Two days of fun, June 22-23 2018
Overview: The weekend is filled with activities, from a bass tournament and rodeo to an antique car show and juried arts-and-crafts show. Visitors can shop more than 200 craft and merchandise vendors, finding one-of-a-kind creations from artists around the South.
Don’t Miss: Saturday morning, snag a spot downtown along the festival’s parade route (starts at 9 a.m.) for a view of local peach dignitaries, decked-out floats and marching groups. The Antique Car Show at 3 p.m. highlights some of Ruston’s best cherried out classics. Gather round for the Cobbler Gobbler Eating Contest on Saturday eve at 7 p.m. Whoever can shove the most peach cobbler in their mouth wins $1000. Don’t forget myriad of children’s activities and sporting events including a 5K run and fishing rodeomore info
If it Peach season in Louisiana it’s Ice Cream time – My Grandma always poured hers into Ice trays to harden if making a small batch. So adjust the recipe and try it out. If using any types of machine -follow manufacturers direction. Enjoy
|2 1/2 pounds fresh peaches – peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 14-ounce can sweetened condensed milk
1 12- luid ounce can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as neededPreparation
Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
|In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
Happy Wednesday Everyone :
Today is National Milkshake Day – perfect for a summer cook out this week end . So get out that Blender ( yes -now you have another use for it than Drinks ) & let’s make milkshakes. To go with the burgers & hot dogs on the Grill. These milk shakes are not just for kids.
Can I suggest some fun flavors :
4 C ( good ice cream /best you can find)
2 t vanilla extract
8 T sugar
2 C Milk ( or Less for thicker Milkshakes)
Blend until smooth . Serve & enjoy. Lisa
2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned. Make Vanilla Milkshakes (No. 1), adding 6 of the toasted marshmallows. Top with the remaining marshmallows.
3. S’mores: Broil 8 marshmallows on foil, turning, until browned. Blend 1 pint chocolate ice cream, 1/4 cup milk, 1 teaspoon vanilla, a pinch of salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the remaining toasted marshmallows.
Mixed Berry: Make Strawberry Milkshakes (No. 5), replacing the strawberries with 1/2 cup each raspberries and blueberries.
What is the difference between a macaroon and a macaron?
Aside from both being delicious and similar in spelling, macarons and macaroonsare entirely different cookies. First off, a macaroon is coconut based, whereas amacaron is meringue based
- 1 14-ounce package sweetened shredded coconut (about 5 cups)
- 4 large egg whites
- ⅔ cups sugar
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
Bake, at 350 – rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.
Happy May 1st ! And the first Day of our Discovery Blog Tour:
I so glad to be first up with : Lisa Recipe Box Recipe Box
It’s my food blog that is filled with family recipes & More. My family is a big Foodie family with my hubby growing up in a restaurant & Me with a family of great cooks.
First up My Moms Burritos for Cinco de mayo- May 5th
Cinco de Mayo is an annual celebration held on May 5. The date is observed to commemorate the Mexican Army’s unlikely victory over the French Empire at the Battle of Puebla, on May 5, 1862, under the leadership of General Ignacio Zaragoza.
Hi Thursday Foodie – today recipe is a quick 30 minute meal with few ingredients.
- 1 box of Rigatoni pasta ( My sons favorite) – cooked al denta
- Ground Sausage ( can be loose or taken out of casing
- 1/2 C Trinity ( chopped onion,bell pepper & sausage)
- 1 bottle of good pasta sauce
- 1 T Italian seasoning
- olives ( if you want)
- .Olive Oil to brown sausage /seasoning.
Directions : In a pan Saute trinity until soft & add ground sausage – Brown. Add the rest of ingredients and cook. While cooking Boil pasta until slightly almost down. Drawn pasta & add too sauce & finish cooking. pasta with sauce. Enjoy
- You can make with other meat & types of sausage -so make it your own!!!
It’s A Beautiful Thursday in South Louisiana & on the Menu today is Beer Can Chicken . A great recipe to Dinner & any leftovers will be tomorrows Gumbo. Lisa
- 4 pounds chicken, washed and dried
- Vegetable oil ( olive oil)
- 1 (12-ounce) can beer ( can be pop)
- Chicken Rub ( you can make your own / use store bought mixture of spices )
- A small onion/potatoes for a stopper on top .
- Sliced Bacon on top to keep it juicy
- This is the holder for chicken we use – Beer Can fits in the middle to helps the chicken to stay upright. . Pop Cans work too. You can use beer inside But Chicken stock or other liquids works just as well so try it out. This is a basic holder you can pick up at any store or online. And in a pinch a Can placed in an iron skillet will work too but be careful of tipping. Lisa
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Thursday and Its Food Day !!!
Today its all about quiche : One with spinach & the other without. My Mom was gifted with some large farm fresh eggs & had left over ham and Sunday Brunch is served . This quick and easy Quiche was fun & a family affair as everyone help prepare the meal -Enjoy! Lisa
- 2 frozen bought Pie crust (thawed)
- 6 large ( farm eggs )
- 1 pkg shredded cheese
- 1 half/half
- chopped cooked ham ( 2 pies )
- Fresh chopped spinach ( 1 pie)
- Trinity ( chopped onion,bell pepper,celery)
- Dried spices & salt/pepper to taste
Pre Bake shells in a 350 oven for 10-15 minutes. Chop left over ham & prepare spinach .
Mix in a large bowl Eggs ,then cartoon of half/half & all half of the cheese. Check seasoning & add what needed. Set aside. In a skillet with a small amount of butter – wilt seasoning & add chopped ham. In one shell place 1/2 the seasoning /ham mixture in the bottom of pie shell. Take the rest of the mixture back to the stove & add spinach and wilt . When done goes in bottom of the other pie shell. Add 1/2 the egg mixture to each shell.
Bake for 15 minutes at 375 – Lower to 350 add rest of cheese & bake another 30 minutes. Check that everything is set then remove. Lisa
Wednesday & We are Back in Time !
Happy Fondue Day !!
Back when fondue parties first were a fad, you may have been wearing bell bottoms and playing Bob Dylan and Joan Baez (on vinyl) on the stereo. Or maybe you were wearing rompers and playing on the swing set.
Fondue made a comeback in the early 2000s and has been growing in popularity ever since.So make your next party a Fondue Party. So get that se out of the attic or basement and have fun . Lisa
INGREDIENTS for classic fondue:
- 1 small garlic clove, halved
- 1 cup dry white wine
- ¾ pound Gruyère cheese, grated
- ¾ pound Emmenthaler, raclette or Appenzeller cheese, grated
- 1 ½ tablespoons cornstarch
- Add spices to taste -salt & pepper & nutmeg
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
What to eat with it Toasty Bread , steamed vegetables & spicy sausage
An empanada (Spanish pronunciation: is a stuffed bread or pastry baked or fried in many countries of The Americas and in Spain. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread.
Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients.
1 lb lean (at least 80%) ground beef
1/2 small red onion, finely chopped Save $
1 tablespoon ground cumin
1 tablespoon chili powder
1 can (8 oz) tomato sauce
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls Save $
1 egg yolk, beaten
Into 10-inch skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain. Stir in cumin, chili powder and tomato sauce. Reduce heat to low; cook 5 minutes longer.
Heat oven to 400°F. Place silicone baking mat on cookie sheet with sides.
On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.
To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.
Bake 10 to 12 minute or until golden brown. Serve warm.