Recipe(tried): Chicken Perdomo, Sauteed Zucchini and Yellow Squash with Mushrooms, Beulah's Peach Cobbler

Good Morning Everyone,

We had a little excitement this weekend in our patio...seems three raccoons broke thru the screen door and proceeded to eat up some of the treats I keep for the next door neighbors dog. The treats were in the box they came in, I can't for the life of me imagine that raccoons have such a highly developed sense of smell but I guess they do.

After repairing the screen door, I discovered my cats scratching and after combing them, yep, you guessed it, fleas. So I am off to the vet to get some flea shampoo and some Advantage. It's always something, isn't it?

Tonight for dinenr we will enjoy one of my favorite chicken dishes, Chicken Perdomo. It's simplicity and flavor are pure heaven. My next door neighbors vacationed for a week in Georgia and brought back as a gift a basket full of Georgia peaches. After reading Debbie D.'s post where she made Beaulah's Cobbler, I decided that is the best thing to do with peaches. Beaulah's Cobbler is sooo delicious, thanks to her friend David who has posted some of the most delectable recipes here on TKL. I sure do miss his postings!

Happy Cooking, Gina

Chicken Perdomo
serves 2

1 boneless skinless chicken breast
1 lemon
2 garlic cloves, minced
fresh rosemary
1-2 tbsp. olive oil
1 tsp. Italian seasonings
salt and pepper to taste

With a sharp knife, butterfly the chicken breast. Lay each piece on two plastic wraps, and pound thin.

Sprinkle with seasonings, garlic and salt and pepper, squeeze lemon juice all over and put into a glass dish, cover and refrigerate so flavors blend for at least two hours.

When ready to cook, pour the oil in a large skillet, heat to medium-high and cook the meat until well browned on all sides. Squeeze some more lemon juice over and serve with the veggies and three delicious slices of tomatoes drizzled with balsamico, olive oil, salt and pepper.

Sauteed Zuchinni and Yellow Squash with Mushrooms

2 yellow squash
2 green zucchini
1/2 cup sliced mushrooms
salt and pepper
1 tbsp. lemon juice
1 garlic clove, minced

Saute the veggies in 1 tbsp. olive oil, when almost done, sprinkle lemon juice all over.

Beaula's Peach Cobbler

This is the best cobbler ever, it is the recipe of David's dear friend Beaulah. David posted this on TKL some time ago and these are his words and recipe.

1 cup flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 stick (1/2 cup) butter, melted
2 cups fresh fruit: peaches (skinned, sliced), blueberries, or backberries
1 tablespoon of sugar
1 teaspoon of cinnamon

Combine the flour, sugar, baking powder and salt, and mix together. Melt the butter and then mix with the 1 cup of milk. Pour the milk/butter mixture into the dry ingredients and stir together until thickened to a batter.

Pour the batter into a greased 12x8x2-inch glass baking dish. Lay the fresh fruit on top of this batter, distribute it all over the batter evenly.

Mix the 1 tbsp. Sugar and 1 tsp. cinnamon together, then lightly sift it over the batter/fruit.

Place the pan into a 350F oven and bake for 50 minutes, or until it all turns lightly brown.

Now, that's all there is to it. Take this gem of a recipe out of the oven and serve it up with that "nilla ice cream and it will just melt your heart!