Gone Peach Picking: Peach Enchildas

It is my birthday this week & the one thing that I really, really wanted to do was..well it was two parts: (1) go peach picking and (2) make homemade peach enchiladas.

If you’ve never even heard of peach enchiladas, there’s a place down in South Carolina off of Highway 252 called, Mac Pride’s or MacLeod’s Peaches.

They are known for their peaches and peach enchiladas and a host of other things, but I had to have my own homemade peaches and peach enchiladas for my birthday & and I did! *happy dance*

I had never made my own peach enchiladas, but on top of that, a friend had given me this recipe years and years ago (actually 10 years ago, in 2009 to be exact). And I never made them.

He knew that I liked to cook and bake and so he said, “You’ve got to try and make these.” What intrigued me about this recipe was the fact that it was made with soda. I knew then that you had to add either 7up or Mountain Dew to this recipe to make it complete and I liked that. I kind of liked the idea of having to add soda to it. I don’t know why.

Anyways, it’s been years. We actually went to Mac’s Pride last year and had to get their peach enchiladas. So this year, I was making my own!

Here is the recipe that I used to make my enchiladas:

Peach Enchiladas

2 (8 oz cans) of crescent rolls

1 cup of butter

1 1/2 cups of sugar

1 tsp cinnamon

4 blanched peaches, cooled and quartered

12 oz. of Mountain Dew Soda

Directions:

Melt butter and then add cinnamon and sugar until blended and set aside.

Unroll crescent dough and place 1-2 peach quarters on each crescent.

Roll dough around the peach, the same way you roll the dough for the crescent shape.

Place in a 9 x 13 pan.

Pour the melted butter mixture over the rolls, then pour over with the Mountain Dew.

Bake at 350 for 45 minutes, uncovered.

Bonus: Serve with homemade French vanilla ice cream or your favorite, good quality vanilla ice cream from the store.

Bon Appetit!

I absolutely LOVED making this recipe! And my kids loved going and picking their own peaches and making it too!

I Love Lemons: Leveled-Up Lemon-Crusted Chicken

Can I tell you how much my family loves this recipe?

Can I tell you how much when I dredge something, somethings in a certain order with the right flour-egg wash- and leveled up bread crumbs combo mix, I have them singing my praises?

Are you really trying to be here for something delicious?

Okay then, Betty, I’m going to need you to grab your apron, clear your kitchen counter, put your game face on and when anyone of your family walks past the kitchen & asks what’s for dinner, I just want you to quip back with up, “Level Up.” And when they say, “Whaaaat?” Just wink. That is all. Just a quick but sure wink back, because, “You got ‘dis”.

Now let’s get cooking.

Okay, first things first: Let’s pretend that you’ve never had a lesson in dredge or let’s say that you think the only way to fry chicken is to drop it in some plain flour and seasonings and then to drop it in frying oil. Let’s just say that’s where you’re coming from. Okay? Scrap that!

Because we’re in beast mode, you are going to need a dish or bowl for your flour and flavor mix, your egg wash, and then your bread crumb and more flavor mix. We’re talking levels…..levels of flavor!

Leveled-Up Lemon Crusted Chicken

Flour & flavor layer

2 cups of all-purpose flour

2 tsp of salt

1 tsp of pepper

2 tbsp of onion powder

1 tsp of chili powder

1 1/2 tsp of ground bay leaves

Egg wash layer

3 beaten eggs

Bread crumbs and more flavor layer

(If you have Panko bread crumbs on hand, use them. If not:)

1 1/2 cups of seasoned bread crumbs

1 tsp of chili powder

1 1/2 tbsp of lemon zest

(The lemon zest is your wild card here. If you’re making a recipe that lemon doesn’t go with, then omit that part).

2 boneless chicken breasts

Directions:

In a large dish or bowl, combine only the ingredients for your flour mix layer, and set aside.

In your next section of the station, beat three whole eggs and set aside. Specifically right next to flour mix, as seen above.

Next, combine only the ingredients for your bread crumbs and flavor and set them aside, keeping them in their separate bowl.

*Note: None of these separate ingredient bowls should be combine before we layer them on to our chicken breasts. The goal is to layer in the flavors. That is key!

What I like to do with my chicken breasts, since they are particularly thick, is to divide them. You can either pound them with a meat mallet and then make little slices, or divide them thickness-wise. The method there is up to you.

Once you have done that, you are going to heat half of cup of extra virgin olive oil into a large frying pan, and then add one cup of canola oil to it.

I usually let most of the olive oil cook off before adding the canola oil because I feel like the olive oil adds more flavor.

Once your pan is warm and ready to go, begin to dredge your meat and add it to the pan, one at a time.

Chicken is one of those meats that you want to make sure is completely done with no-pink in the middle before consuming. So don’t rush through this part of the process.

Drain your chicken cutlets on a plate lined with a couple of paper towels, and make sure that all of the excess oil has soaked onto the plate, and not into your food. 😉 Bonus points: I drizzle mine with a little bit of honey right after they’re done draining. Cover them if you’re not serving right away and….

Bon Appetit!

I promise you, that this is a recipe that your whole family will love!