School has started once again in our county. I have only one child left that is still in school. Education is of high importance in our family and my advice to my daughter is to make the most of her years left in high school and to do her very best.
My friend, Patti and I went to Brigham City last week to see a quilt show at the museum there. It was an outstanding show with beautiful quilts. The featured quilter was a woman from Austria. Here are some of the quilts that were displayed in the show.
Brigham City is also know for its peaches. In fact each year they celebrate Brigham City Peach Days. Patti and I stopped at a fruit stand called Paul's Patch located near Brigham City and bought us each a bag of luscious peaches.
Peaches just happen to be one of my very favorite fruits. Here are two recipes that we tried and loved.
Sweet and Tangy Pork Chops with Peach Salsa
( from 400 Calories or Less with Our Best Bites)
4 boneless pork loin chops, about ½” thick
1 tsp. olive oil
1 tsp. salt
¼ tsp. ground pepper
½ tsp. smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. chili powder
2 ripe but slightly firm peaches, diced (about 1 cup)
½ cup red bell pepper, diced
1/3 cup red onion, diced
½ Tbsp. fresh thyme leaves
1 tsp. honey
1 Tbsp. cider vinegar
1/8 tsp. salt
1/8 tsp. chili flakes (optional)
Brush pork chops with olive oil. Combine salt, pepper, smoked paprika, garlic powder, onion powder and chili powder in a small bowl. Sprinkle over both sides of pork chops.
Heat outdoor grill to medium high heat. Cook pork for about 3 minutes on one side, flip, then continue cooking until internal temperature reaches 150 degrees F.
While pork is cooking, combine all salsa ingredients and place in refrigerator until ready to use. Serve each pork chop topped with salsa.
Peach Pie with Sour Cream
(from Allrecipes Magazine June/July/Aug. issue)
1 ¼ cups flour
1/2 cup cold butter, cut into bits
2 Tbsp. sour cream
Preheat oven to 425 degrees. Spray a 9” pie plated with non-stick spray. Pulse flour, butter and sour cream in a food processor until mixture comes together in a large ball. Pat dough into prepared pie plate to form a crust. Bake until golden brown, about 15 minutes. Transfer to a wire rack and cool for about 15 minutes.
4 fresh peaches, peeled and sliced ¼” thick (about 3 cups)
1 Tbsp. lemon juice
3 egg yolks
1/3 cup sour cream
¼ cup flour
Reduce heat to 350 degrees. Toss peach slices with lemon juice, then arrange in cooled crust. Lightly beat egg yolks in a large bowl. Stir in sugar, sour cream and flour until well combined. Pour over peaches. Tent pie with foil. Place on foil lined baking sheet to catch spills.
Bake 50 minutes. Remove foil tent and continue baking until filling is set, about 30 minutes more. Transfer to a wire rack and cool 1 hour or more. Serve with fresh whipped cream.